Paprika chicken

Paprika chicken

Ingredients (8 servings) 40g (1/4 cup) plain flour 1 tablespoon ground paprika Salt & freshly ground black pepper 8 large (about 125g each) chicken drumsticks, skin removed 25g butter 2 tablespoons olive oil 2 brown onions, halved, finely chopped 2 garlic cloves, crushed 2 x 400g cans diced Italian tomatoes 250ml (1 cup) water 1 [Continue Reading]

Cheesy Autumn Mushrooms

Cheesy autumn mushrooms

A low-carb treat, ready in 5 mins Ingredients (4 servings) 4 large field mushrooms 100g gorgonzola or other blue cheese, crumbled 25g walnuts, toasted and roughly chopped 4 thyme sprigs knob butter, cut into small pieces rocket leaves, to serve Method Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter [Continue Reading]

Lightly Spiced Carrot Soup

Lightly spiced carrot soup

A satisfying soup which is delicately spiced and works well as a rustic starter. Ingredients (6 servings) 1 tbsp vegetable oil 1 onion, finely chopped 1 garlic clove, chopped knob of fresh root ginger, grated 1 red chilli, deseeded and chopped 1 tsp mild curry powder, plus extra 1kg carrots, trimmed and sliced 2 lemongrass [Continue Reading]

Greek salad omelette

Greek salad omelette

Ingredients (4 to 6 servings) 10 eggs handful of parsley leaves, chopped (optional) 2 tbsp olive oil 1 large red onion, cut into wedges 3 tomatoes, chopped into large chunks large handful black olives, (pitted are easier to eat) 100g feta cheese, crumbled Method Heat the grill to high. Whisk the eggs in a large [Continue Reading]

Beef chilli hot pot

Beef chilli hot pot

Ingredients (4 servings) 2 tablespoons olive oil 600g diced beef 1 brown onion, finely chopped 35g packet chilli seasoning 410g can chopped tomatoes 420g can red kidney beans, drained, rinsed Method Heat 1½ tablespoons oil in a large saucepan over high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Transfer [Continue Reading]

Vegetable tray-bake with roasted garlic dressing

Vegetable tray-bake with roasted garlic dressing

Ingredients (4 servings) 2 medium zucchini, thickly sliced diagonally 400g butternut pumpkin, peeled, cut into 3cm pieces 1 medium red capsicum, cut into 4cm pieces 1 medium yellow capsicum, cut into 4cm pieces 1 large red onion, halved, cut into thin wedges 2 tablespoons extra virgin olive oil 250g punnet cherry tomatoes 6 garlic cloves, [Continue Reading]

Spicy piri-piri chicken

Spicy piri piri chicken

Ingredients (4 servings) ±1.6kg whole chicken 6 garlic cloves, thickly sliced 3 teaspoons finely grated lemon rind 2 tablespoons olive oil 1½ teaspoons dried oregano 4 red birdseye chillies, finely chopped 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice Sliced tomato salad and lemon halves, to serve Method Rinse chicken (including cavity) under [Continue Reading]

Lower-GI white beans with cherry tomatoes and zucchini

Lower-GI white beans with cherry tomatoes and zucchini

Ingredients (4 servings) 1 tablespoon olive oil 1 medium red onion, halved, sliced 2 garlic cloves, thinly sliced 1 tablespoon mild paprika 250g cherry tomatoes, halved 1 medium zucchini, thinly sliced 420g can cannellini beans, drained, rinsed 1 teaspoon balsamic vinegar ½ cup fresh flat leaf parsley leaves, chopped 80g baby rocket Method Heat oil [Continue Reading]

Garlicky lamb chops with barbecued green beans

Garlicky lamb chops with barbecued green beans

Ingredients 1/3 cup extra-virgin olive oil, divided 2 garlic cloves, finely chopped 2 tablespoons fresh oregano, coarsely chopped 8 lamb loin chops (about 120g each) 400g green beans, trimmed 250g vine ripened cherry tomatoes, halved Lemon wedges, for serving Method Prepare a barbecue for medium-high heat. In a medium bowl, whisk ¼ cup of the [Continue Reading]