Won ton chicken and pork ravioli

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Nicoise salad

Haddock rillettes

15 minutes

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Slow-roasted pork neck with sage and apple cider

1 1/2 to 2 hours

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20 minutes, for the pancetta: 3 hours

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2 - 3 minutes

Cheese recipes

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20 minutes

Cuban-style pulled pork in baked squash

Butternut recipes

Barbara squash coconut soup with butternut tempura

Spiced Middle Eastern lamb and pumpkin pilaf

Spiced Middle Eastern lamb and pumpkin pilaf

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Ingredients

500 g minced lean lamb
1 onion, grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1 teaspoon salt
Grinding of black pepper
4 tablespoons oil
1 onion, chopped
1 garlic clove, chopped
2 cups basmati rice
4 cups chicken stock
Baby spinach leaves
500 g cubed peeled pumpkin

Method

Knead together minced lamb with the grated onion and spices. Form into tiny balls and brown in a saucepan in half the oil.

Remove and pour off the oil. In the same saucepan, heat the rest of the oil.

Add chopped onion and cook gently until softened.

Stir in the garlic and rice, pour in chicken stock and add pumpkin. Return the browned lamb and cover tightly.

Simmer for half an hour or until pumpkin and rice are both tender and the liquid absorbed. Stir in spinach leaves.

Serve the Middle Eastern way – sprinkled with sumac or za’atar or dukkah.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Won ton chicken and pork ravioli

Fresh fennel salad

Creamy tuna dip with dill

Nicoise salad

Haddock rillettes

Slow-roasted pork neck with sage and apple cider

Whole pea risotto with drunken pecorino and oven-dried pancetta

Calamari and mango salad with chilli and lime dressing

Parsnip and gorgonzola soup

Cuban-style pulled pork in baked squash

Barbara squash coconut soup with butternut tempura

Spiced Middle Eastern lamb and pumpkin pilaf

Spiced Middle Eastern lamb and pumpkin pilaf

Ingredients

Method