1 layer of diced vegetables of your choice (we’ve used sweet potato, onion, zucchini, capsicum and potatoes)
Salt and pepper
Preheat oven to 180 degrees C
Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside.
Place chicken in a bowl and pour remaining marinade over top reserving the 1/4 cupfor basting. Set chicken aside.
Dice your vegetables and place in a baking dish. Try to make them fairly similar in thickness so they cook in about the same amount of time. Toss the vegetables with oil, salt and pepper and spread out.
Place marinated chicken over the vegetables, spooning a couple teaspoons of the marinade over them if you like.
Bake 25 minutes in the middle of the oven.
Baste the chicken with a little more of the remaining marinade. Bake 10 more minutes or until chicken is done and vegetables are tender.
You could serve with: Basmati rice, cucumber raita and naan bread.
1 small head cauliflower, cut into bite-sized pieces
1 large, sweet potato, sliced into cubes
1 tbsp olive oil
1 tsp chilli powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp dried oregano
Salt & pepper, to taste
1 lime, juiced
1 can black beans, drained & rinsed
Flesh of 1 avocado, diced
Mini tortillas, heated
Fresh coriander, chopped
Lime wedges, to serve
Chipotle sauce, to serve
Preheat oven to 220C, and line a large baking tray with baking paper.
Place the cauliflower and sweet potato in a large bowl. Add the olive oil, dried herbs, and lime juice, tossing to coat.
Transfer the veggies to the lined baking tray, and arrange in an even, single layer.
Roast the veggies for 25 mins, tossing the veggies around the halfway mark. Once the 25 mins is up, add the black beans to the tray, season with a generous pinch of salt, then roast in the oven for a further 5 mins. Remove from the oven and set aside.
Top each heated tortilla with a scoop of the roasted veggies and black beans, then top with some freshly chopped coriander, chipotle sauce and diced avocado. Enjoy!
In a bowl, mix together the olive oil, lemon slices, garlic, oregano, salt, and pepper. Add in the lamb chops and marinate for 20 mins – 1 hour.
Preheat oven to 200°C.
Heat a large cast iron, oven safe pan over a medium-high heat. Add the marinated lamb chops to the pan and cook each side for 3 mins until browned.
Place the pan in oven for 8-10 mins or until the chops are cooked. Once done, remove chops from the oven and let rest for 2 mins. Cover to keep hot.
While the chops are cooking, add the spinach in batches to a hot fry pan, stirring for 2 mins, or until the spinach is just wilted. As each batch wilts, remove the spinach from the pan and squeeze out any excess water. Set aside.
Next, melt the butter in the frypan. Add the onion and garlic and cook over a low heat until the onion is soft and translucent. Add in the spinach, salt, and pepper, and cook for 1 min. Add the cream, bring mix to a simmer and cook for around 2 mins. Stir through the lemon juice.
In a food processor or blender, blend the spinach mixture until well combined. Season with more salt and pepper, to taste.
To serve, spoon the creamed spinach onto each of the 4 plates, then place 3-4 lamb chops on top. Top with some fresh rosemary leaves and serve immediately.
In a large pan, heat 1 tbsp olive oil before adding the diced chicken and cooking for 7-8 mins or until cooked through and browning on the edges. Once done, remove chicken from the pan and wipe out any excess liquid.
Using the same pan, add remaining 1 tbsp of olive oil to the pan. Add the onion, capsicums, and broccoli and cook for another 7-8 mins or until the veggies are beginning to soften.
Meanwhile, prepare the sauce in a medium bowl by whisking together the pineapple juice, vinegar, soy sauce, sesame oil and cornflour.
When the veggies are ready, add the cooked chicken back into the pan, along with the sauce and diced pineapple. Cook over a medium heat for 5-6 mins or until the sauce has thickened.
Serve on a bed of rice and sprinkle with sesame seeds. Enjoy!
Place the wheel of brie in a 6-inch cast iron pan and bake in the oven for 10-15 mins or until the brie is gooey.
While the brie is baking, make the caramelised apples. Melt the butter in a saucepan over a medium heat. Add the diced apples and brown sugar, stirring. Stir often for 5-8 mins or until the apples are tender and a caramel sauce has formed. Finally, stir through the pecans.
Remove the baked brie from the oven, then top with the caramelised apple mix. If not baking the brie, simply place the caramelised apple mix on top of the chilled brie wheel.
Serve immediately alongside apple slices and crackers, or whatever accompaniments you’d like!