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Chunky red pepper and tomato chutney

45 minutes

Aliums

Thyme-roasted baby leeks and radishes with free-range chargrilled steaks

30 minutes

Beef recipes

Slow-cooked shortrib ragu

3 hours

Asian recipes

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2 hours

Beetroot recipes

Pork belly roasted in vino cotto with beetroot

45 minutes

Sweet treat

Lemon-and-vanilla marmalade

30 minutes

Warm pudding

Vanilla rice pudding with dark chocolate shards

10 minutes

Fish recipes

Parma ham-wrapped fish with vine tomatoes

10 minutes

Bacon recipes

Swiss chard and feta frittata with crispy bacon

30 minutes.

Fruity dessert

Poached guavas with custard

5–10 minutes

Carrot recipes

Roasted baby carrots with fennel and sage

10 minutes

Savoury bake

Lemon and sweet potato bake

40 minutes

Lemon and sweet potato bake

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

2 sweet potatoes, thinly sliced
1 cup chicken stock
½ lemon, juiced and zested
100 g butter

Method

Thinly slice 2 sweet potatoes into rounds, then arrange in a deep baking tray.

Pour over 1 cup chicken stock, the juice and zest of ½ lemon, dot with 100 g butter and season.

Bake for 40 minutes at 180 degrees.

Cook's note: Serve with roast chicken.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Chunky red pepper and tomato chutney

Thyme-roasted baby leeks and radishes with free-range chargrilled steaks

Slow-cooked shortrib ragu

Easy Confit duck with Asian cucumber slaw

Pork belly roasted in vino cotto with beetroot

Lemon-and-vanilla marmalade

Vanilla rice pudding with dark chocolate shards

Parma ham-wrapped fish with vine tomatoes

Swiss chard and feta frittata with crispy bacon

Poached guavas with custard

Roasted baby carrots with fennel and sage

Lemon and sweet potato bake

Lemon and sweet potato bake

Ingredients

Method