Soup recipes

Potato and onion soup with saffron

45 minutes

Roast pork with pumpkin and baby apples

2 hours

Oven-baked salmon with dill-buttered potatoes and radish

20 minutes

Cheese recipes

Celeriac and potato soup with grilled cheese croutons

20 minutes

Ham in mustard sauce

20 minutes

Soup recipes

Sweet potato, coconut and ginger soup

40 minutes

Mussel chowder served with cheese muffins

40 minutes

Gnocchi recipes

Handmade gnocchi with burnt butter and garlic glaze

20 minutes, plus roasting time

Savoury bake

The classic potato bake

40 to 60 minutes

Chops recipes

Saucy lamb-rib chops with crusty potato chunks

30 minutes

Braised chicken and fennel on mash

40 minutes

Lamb recipes

Tender lamb, brinjal and potato curry pie

1 hour and 20 minutes

Tender lamb, brinjal and potato curry pie

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour and 20 minutes

Ingredients

3 T olive oil
1 T tamarind paste
2 T cardamom pods
1 t mustard seeds
5 curry leaves
1 t ground coriander
1/2 t ground cumin
2 t curry powder
1 T ground garam masala
2 onions, peeled and chopped
3 cloves garlic, crushed
1 x 5 cm piece ginger, chopped
1 kg lamb shoulder, deboned and cut into cubes
2 cups good-quality beef stock
4 large potatoes, peeled and cut into wedges
4 ripe tomatoes, quartered
2 large brinjals, cut into cubes
Sea salt and freshly ground black pepper
2 x 500 g rolls puff pastry
1 T milk
1 egg, beaten

For serving

Buttery mashed potatoes
Green beans, blanched

Method

Preheat the oven to 180°C.

Place a cast-iron casserole over a medium to low heat and add the oil. Once hot, add the tamarind paste, spices, onion, garlic and ginger. Gently fry for 10 minutes, or until softened and fragrant.

Add the lamb cubes, then turn up the heat and sear on all sides.

Add the stock, potato, tomato and brinjal and simmer for 40 minutes, or until the liquid has slightly reduced. Season to taste.

Roll out the pastry and arrange the sheet over the casserole, pressing the pastry around the edges and cutting away any excess (use this to cut out leaves and other shapes for decorating your pie).

Combine the milk and beaten egg and gently brush over the pastry. Bake for 20 minutes, or until the pastry has puff ed up and is golden.

Remove and serve with buttery mash and blanched green beans.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Potato and onion soup with saffron

Roast pork with pumpkin and baby apples

Oven-baked salmon with dill-buttered potatoes and radish

Celeriac and potato soup with grilled cheese croutons

Ham in mustard sauce

Sweet potato, coconut and ginger soup

Mussel chowder served with cheese muffins

Handmade gnocchi with burnt butter and garlic glaze

The classic potato bake

Saucy lamb-rib chops with crusty potato chunks

Braised chicken and fennel on mash

Tender lamb, brinjal and potato curry pie

Tender lamb, brinjal and potato curry pie

Ingredients

Method