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Free-range roast lamb neck

10 hours, plus overnight chilling time

Butternut recipes

Roast smoked chicken with butternut and sweet potato bake

1 hour

Bacon recipes

Quick pea soup with wasabi peas and bacon toasts

25 minutes

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Deep-dish Trinchado Pies

30 minutes

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Broccoli soup with olive oil rye flatbreads

25 minutes

Root vegetable

Spiced parsnip soup

Savoury bake

Baked potato fondant

40 minutes

Ostrich recipes

Ostrich pie

25 minutes

Asian laksa curry with toasted cashews

Serves 2

Difficulty Easy

Cooking Time 10–15 minutes

Ingredients

Olive oil
1 x 70 g sachet laksa paste
2 cubed free-range chicken breasts
1 cup chicken stock
1 x 400 g can coconut milk
Rice noodles
Chopped spring onions
Fresh coriander
Cashew nuts

Method

Place a pan over a medium to low heat and drizzle with olive oil. When hot, add sachet laksa paste and cubed free-range chicken breasts and cook until fragrant and seared on all sides.

Add 1 cup chicken stock and can coconut milk and simmer gently for 10–15 minutes, or until the colour of the curry has intensified and the flavours are fully released.

Spoon over cooked rice noodles and serve with boiled egg halves and a scattering of chopped spring onions, fresh coriander and toasted cashew nuts.

Cook's note: laksa paste is a flavourful Asian spice paste. Make your own laksa paste or find it Asian markets.

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Free-range roast lamb neck

Roast smoked chicken with butternut and sweet potato bake

Quick pea soup with wasabi peas and bacon toasts

Deep-dish Trinchado Pies

Broccoli soup with olive oil rye flatbreads

Spiced parsnip soup

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Ostrich pie

Asian laksa curry with toasted cashews

Asian laksa curry with toasted cashews

Ingredients

Method