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prep + cook time 15 minutes | serves 2 Fresh, flavoursome, and so quick to make, this one-pot dish will become a firm favourite. Serve these mussels steamed in cider with plenty of crusty bread to mop up the cooking juices, or Belgian style, with thin chips and mayonnaise. 1 tbsp olive oil 1 rindless bacon slice (80g), chopped 2 garlic cloves, thinly sliced 1 baby fennel bulb (130g), thinly sliced, fronds reserved 1kg pot-ready mussels (see tip ) 3 ⁄ 4 cup (180ml) dry cider 1 Heat the olive oil in a large saucepan over a medium heat. Cook the bacon, garlic, and fennel, stirring, for 3 minutes or until browned. 2 Add the mussels and cider to the pan; bring to the boil. Cover the pan with a lid; cook, shaking the pan occasionally,for about 5 minutes or until the mussels start to open. 3 Serve the mussels topped with the reserved fennel fronds, and accompanied with bread. tip Pot-ready or pre-bagged mussels are generally sold cleaned and ready to use. If you have bought loose mussels, scr...

Vegetarian | prep + cook time 25 minutes + standing | serves 4 Traditionally dhal is cooked long and slow, but this tasty twist on one of India’s staple dishes is ready in under half an hour, making it a perfect midweek meal. Serve with naan or pappadums, if you like. 1 tbsp coconut oil or ghee 2 small sweet potatoes (500g), coarsely grated 4 green onions (spring onions), thinly sliced 1 garlic clove, crushed 2 tsp finely grated fresh ginger 2 tsp garam masala 1 tsp brown mustard seeds 400g can brown lentils, drained, rinsed 400g can diced tomatoes salt and freshly ground black pepper 1 cup (280g) Greek-style yogurt curry sprinkles 1 ⁄ 4 cup (20g) shredded coconut 1 tbsp sunflower seeds 1 tbsp pepitas (pumpkin seeds) 1 tbsp raisins 2 tsp pure maple syrup 2 tbsp fresh curry leaves 1 ⁄ 2 tsp ground cumin 1 ⁄ 2 tsp ground turmeric 1 ⁄ 4 tsp curry powder 1 To make the curry sprinkles, stir the ingredients in a medium saucepan over a low heat for 4 minutes or until golden. Remove. Set aside...

prep + cook time 40 minutes | serves 6 So easy to prepare and bursting with Spanish flavours this smoky, rich, and hearty stew will become a go-to weekday meal as you realise how simple it is to bring a taste of sunny Spain to your table. Accompany with crusty bread rolls, if you like. 1 cup (250ml) chicken stock pinch saffron threads 340g cured chorizo sausage, thickly sliced 1.5kg chicken drumsticks 2 tsp olive oil 1 medium onion (150g), thickly sliced 1 medium red capsicum (pepper) (200g), thickly sliced 2 tsp smoked paprika 2 x 400g can chopped tomatoes 1 ⁄ 2 cup (60g) pitted black olives 1 ⁄ 4 cup (15g) fresh flat-leaf parsley leaves 1 Combine the stock and saffron in a bowl. Reserve until required. 2 Cook the chorizo in a large saucepan, over a medium heat, until browned on both sides. Drain on paper towel. 3 Cook the chicken, in batches, in the same pan, for about 3 minutes each side, or until browned all over. Remove from the pan. 4 Heat the olive oil in the same pan; cook the ...