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Moist steamed plum pudding with tart plum syrup

2 hours, plus poaching time

Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

10 minutes

Tender fillet steak medallions topped with green-olive tapenade and shiitake mushrooms

10 to 15 minutes

Steamed mussels tossed with smashed peas and drenched in lemon and chilli butter

10 minutes

Milk recipes

Coconut-milk omelette with marinated mushroom

5 minutes

Nut recipes

Macadamia nut-crusted tofu with greens and grapefruit cream

10 minutes

Soup recipes

Baby marrow, pear and ginger soup

15 minutes

Herb-roasted mushroom, guava and butterbean salad

10 minutes

Pepper recipes

Grilled sardines with green peppers

25 minutes

New Year's

Roasted lemon chicken breasts

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

4 free-range chicken breasts on the bone, with skin
2-3 cloves garlic, crushed
A few sprigs of thyme, chopped
Olive oil
Sea salt and freshly ground black pepper
¾ cup chicken stock
A mix of roasted baby vegetables, to serve

Method

Preheat the oven to 200ºC.
Wash and dry the chicken.
Pour boiling water over two lemons to cover and leave to stand for 10 minutes.
Thinly slice the lemons, discarding the end pieces and any pips. Mix with the garlic, thyme, a little olive oil and seasoning.
Lift the skin of the chicken to form a flap. Arrange the marinated lemon slices on top. Replace the skin to cover and secure with string.
Place on an oiled baking tray. Pour over the stock and lemon juice. Drizzle with oil.
Roast for 25 minutes or until the skin is golden and the meat just cooked and moist.
Serve with roasted baby vegetables.
Variations: Cook risotto rice in chicken stock to serve on the side; shred the chicken and lemon slices, and mix with couscous, chopped fresh mint and coriander. Serve with hot chicken stock and harissa on the side.
Per serving: 694kJ, 21.7g protein, 6.9g fat, 4g carbs

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