Butternut recipes

Roast smoked chicken with butternut and sweet potato bake

1 hour

Beef recipes

Deboned leg of lamb with herb rub

45 minutes

Calamari

Goat’s cheese and smashed peas with rye pasta bows and chilli oil

15 minutes

Egg recipes

Fluffy ricotta and olive-baked eggs

20 minutes

Cooking with

Ostrich neck in rich red wine sauce

7–8 hours

Tuna tartare, edamame bean and wakame salad with tofu and toasted garlic dressing

5 minutes

Aliums

Garlic-butter roast chicken with guava pickle

30 minutes

Eisbein pot au feu

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

2 large celery
3 chopped carrots
2 chopped shallots
4 chopped baby leeks
2 cloves crushed garlic
2 fresh baby leaves
1 t butter
1 T olive oil
400 g smoked eisbein
2 cups chicken stock

Method

In a large saucepan, gently fry large stalks sliced celery, chopped carrots, finely chopped shallots, chopped baby leeks, cloves crushed garlic and fresh bay leaves in butter and olive oil for 10 minutes.

Add smoked eisbein and sear for 5–10 minutes, turning occasionally.

Add chicken stock and simmer gently, adding more stock if necessary, until the meat falls easily off the bone.

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Roast smoked chicken with butternut and sweet potato bake

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