• Russian chicken kiev

    Mix the butter with the garlic, dill, lemon juice and a little seasoning. Shape into a log and freeze until firm. Place the chicken breasts between 2 sheets of baking paper. Using a mallet, flatten as thinly as possible. Season lightly.…

  • Baked feta and chilli fennel

    Preheat the oven to 180°C. Slice 8 baby fennel bulbs in half lengthways and arrange in an ovenproof dish. Crumble over 150 g feta, 1 crushed green chilli and 2 cloves thinly sliced garlic. Drizzle over ½ cup cream to just cover t…

  • Deboned leg of lamb with herb rub

    Pat half the rub onto the leg of lamb and set aside for 1 hour. Place the lamb on a grid positioned quite high over smouldering coals (you should be able to hold your hand over the coals for 8 seconds). Grill, turning occasionally, fo…

  • Pasta with ricotta-basil pesto

    Bring a saucepan of water to the boil, add the pasta and cook until al dente. Serve the hot pasta with the sauce, at room temperature (if necessary, loosen with a little hot pasta water). Check seasoning, sprinkle with basil leaves and toas…

  • Apple, pecan nut and camembert stuffed pork chops

    Heat the oil in a pan and cook the onion on a low heat until softened, Add the apple, brown sugar and water and cook until softened. Add the peacan nuts, sage, rind and camembert and mix well. Season and set aside to cool. Using a sha…

  • Grilled lamb chops with anchovy-and-tomato sauce

    Season the lamb chops and rub with olive oil and garlic. Leave to marinate in the fridge for as long as possible. Place a griddle pan over a high heat and pan-fry the chops until tender-cooked and succulent. Serve the chops with …

  • Five-spice pomegranate-glazed gammon

    Preheat the oven to 180°C. Rub the gammon with olive oil and sprinkle with sea salt. Cook in the oven for 30 minutes per 500 g plus an extra 30 minutes. When cooked through, carefully remove the rind and score the fat in a crisscross…

  • Mushroom garlic butter

    Rinse or brush the mushrooms to remove any grit and dry well before chopping coarsely. In a saucepan over a medium to low heat, gently melt the butter with the thyme, then add the mushrooms. Cook over a fairly brisk heat until tender. Stir…

  • Herb salsa

    Mix all the ingredients together by hand or blend to a paste in a mini processor. Per serving: 285.15kJ, 0.03g protein, 7.5g fat, 0.645g carbs TASTE’s take: The chilli adds a lovely spike to roast chicken and potatoes but if you…