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Vegan | prep + cook time 55 minutes | serves 4 Fresh and fragrant this delicious Thai-inspired green curry is full of flavour and packed with nutritious greens. Serve accompanied with steamed basmati rice and topped with toasted flaked coconut. 1 ⁄ 2 cup (125ml) grapeseed oil 4 garlic cloves, peeled 1 cup (20g) fresh basil leaves 5cm piece fresh ginger, finely chopped 1 fresh long green chilli, seeded, thinly sliced 1 bunch fresh coriander, stalks and roots reserved 200g kale, washed, sliced 120g baby spinach leaves 600g baby aubergines, cut into 1.5cm slices 670ml canned coconut milk, shaken well 2 cups (500ml) vegetable stock 1 cup (200g) pearl barley, rinsed 150g green beans 1 cup (120g) frozen peas, thawed 150g sugar snap peas salt and freshly ground black pepper lime wedges, to serve 1 Process half the oil, the garlic, basil, ginger, chilli, coriander stalks and roots, half the kale, and half the spinach until a smooth paste forms; reserve 1 ⁄ 4 cup (75g) curry paste. 2 Heat the r...

prep + cook time 40 minutes | serves 6 Rich and meaty, this full-flavoured ragout is the ultimate comfort food. Here we’ve stirred through orecchiette, but you could also serve it topped on any pasta of your choice for a hearty meal that’s worth hurrying home for. 2 tbsp olive oil 500g lamb leg steaks or backstraps (eye of loin), cut into 1.5cm pieces 1 medium onion (150g), finely chopped 1 small carrot (70g), coarsely grated 3 garlic cloves, finely chopped 4 anchovy fillets, finely chopped (see tip ) 1 tbsp finely chopped fresh rosemary 1 ⁄ 4 cup (60ml) balsamic vinegar 2 tbsp tomato paste 2 x 400g can chopped tomatoes 2 tsp brown sugar salt and freshly ground black pepper 250g frozen broad beans, thawed, peeled 500g cooked orecchiette pasta 1 ⁄ 2 cup (40g) finely grated parmesan 1 ⁄ 4 cup (5g) fresh basil leaves 1 Heat 1 tablespoon of the olive oil in a large heavy-based saucepan over a high heat; cook the lamb, in batches, for 5 minutes or until browned. Transfer to a bowl; cover to...

vegan | prep + cook time 40 minutes | serves 4 This curry is so simple to make and packs a punch when it comes to flavour. It also scores high in the nutritional stakes thanks to handfuls of fresh vegetables and chickpeas, high in plant-based protein. Serve with steamed jasmine rice. 2 tbsp olive oil 1 medium onion (150g), thickly sliced 1 large red capsicum (pepper) (350g), thickly sliced 1 garlic clove, crushed 2 tsp finely grated fresh ginger 2 small fresh red Thai chillies, finely chopped 1 tsp ground cumin 1 ⁄ 2 tsp ground turmeric 1 ⁄ 4 tsp ground cardamom 1 ⁄ 4 tsp ground fennel 1 small cauliflower (1kg), trimmed, thickly sliced 400g can chopped tomatoes 400ml can coconut cream 1 cup (250ml) vegetable stock 1 tbsp tomato paste 175g chopped green kale 400g can chickpeas, drained, rinsed 1 ⁄ 2 cup (4g) loosely packed small fresh mint leaves 1 Heat the olive oil in a large saucepan over a medium-high heat; cook the onion, capsicum, garlic, ginger, and chilli, stirring, for 5 minute...

prep + cook time 45 minutes | serves 4 Making your own curry paste from scratch is simpler than you may think and will bring vibrancy and freshness to this fragrant Thai curry. This stunning dish is sure to enliven the tastebuds and impress your guests. Serve with steamed jasmine rice. 1 tbsp vegetable oil 2 cups (500ml) chicken stock 1 cup (250ml) coconut milk 1 tbsp fish sauce 2 tbsp brown sugar 2 tbsp lime juice 800g uncooked medium tiger prawns 1 cup (120g) frozen peas salt and freshly ground black pepper 1 lime, cut into wedges lemongrass curry paste 10cm stick fresh lemongrass (20g) 6cm piece fresh ginger (30g) 1 bunch fresh coriander (100g), with roots attached 1 fresh small Thai green chilli, coarsely chopped 2 shallots (50g), coarsely chopped 2 garlic cloves, coarsely chopped 2 tbsp water 1 Make the lemongrass curry paste. Trim the lemongrass; chop coarsely. Peel the ginger; slice thickly. Wash the coriander roots and stems; chop coarsely (you need 2 tablespoons). Pick 1 ⁄ 4 c...

prep + cook time 30 minutes | serves 2 This soup is brimming with flavour and makes a perfect warming starter or lunch on a chilly day. Cheese and prosciutto toasts served alongside take this soup course to another level. Comfort food at its finest. 1 tsp extra virgin olive oil 1 garlic clove, coarsely chopped 1 small leek (200g), white part only, coarsely chopped 1 trimmed celery stalk (100g), coarsely chopped 2 medium potatoes (400g), diced into 1cm pieces 1 tbsp fresh lemon thyme leaves 3 cups (750ml) chicken or vegetable stock 1 ⁄ 3 cup (80ml) pouring (single) cream salt and freshly ground black pepper lemon thyme leaves, extra to serve cheese and prosciutto toasts (optional) 1 tsp extra virgin olive oil 2 slices prosciutto (30g) 4 slices sourdough bread (200g) 1 ⁄ 2 cup (60g) grated vintage cheddar 1 Heat the olive oil in a medium saucepan over a medium heat. Add the garlic, leek, celery, potato, and thyme; cook, stirring, for 2 minutes or until the leek softens. 2 Add the stock a...