This is stunning enough to serve as a starter, and it is sensational with roasted lamb or slow-cooked (7 hour!) shoulder of lamb, that falls off the bone when nudged with a fork. Curd is simply drained yoghurt.
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Moroccan Orange & Preserved Lemon Salad
This is superb, especially with chicken or lamb. I’ve used pitted Moroccan black olives in olive oil. I love their earthiness against sweet oranges and smoky paprika.
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Roast Pork with Mustard Crust
Scrumptious!
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NZ Champions of Cheese 2019
Cheese lovers take your pick – smooth and creamy, crumbly, tangy, piquant, stinky, nutty and sweet – there’s something for all tastes.
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Leeks – all you need to know and then some …
Most of us have heard of cock-a-leekie (a Scottish soupy stew made with chicken and leeks) but hat-a-leekie is something else. Why anyone would want to wear a leek in their hat is beyond me, but not to the Welsh who claim the leek as their national symbol – all to do with a bunch of …
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Preparing Leeks
Easy when you know how: trim, shave, halve, wash …
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Pot Roasted Chicken with Mustard & Bay
The secret lies in browning the chicken slowly in the beginning, then into the pot it goes to emerge succulent and so tender it falls off the bone.
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How to carve a chicken
Easy when you know how.
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Potato Mash
This is a riff on colcannon – an Irish dish of mashed spuds and cabbage – but with no cabbage in sight. Add as much butter as you dare.
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Feast Matariki
Cheese Sauce
Oh, this may be a step back in time, but the picture tells the story. Want. Now. For lunch.
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Roasted Cauliflower with Smoked Paprika & Fennel Seeds
More. I want more. You'll want more. Everyone you serve this to will want more. It's next level delicious!
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