Shared Kitchen - Real food from scratch

Broad Beans & Goat’s Cheese

Broad beans are in season in mid spring, but frozen broad beans work just as well in this dish.

Warm Kumara & Yellow Pepper Salad

This dish can be served hot, hottish or at room temperature.

Mini Lamb Skewers with Quick Peanut Sauce

I love to serve these at an outdoor gathering. They smell so good, are easy to eat and taste so good, too! The trick though, is to serve them hot. The recipe calls for lamb leg steaks which have just the right amount of fat to keep the meat moist – but aim to keep the meat pink and juicy. The skewers can be prepared a day ahead – keep them covered and refrigerated until about 10 minutes before cooking.

Asparagus Gratin

I love the crunch of tiny bread cubes and pine nuts and the whiff of spice from nutmeg in this comforting cheesy gratin.

Grilled Vegetables with Buffalo Cheese

It looks like there’s a lot to do in this recipe, but it’s easy ¬– just hit the gas and get grilling.

Easy Oven-baked Potatoes

This is the easiest way to produce a golden-topped potato dish. Once they are in the oven, there is nothing further to do.

Date & Orange Buttermilk Scones

Sweet sugar-crunch topping and soft crumbed scone loaded with tender orange-kissed dates. Oh, these are going to blow your scone-crazy little mind.

Lamb Meatballs with Cumin & Paprika Rub

These oval balls were meant to be kebabs but never make it on to skewers at my house, (skewers are an option, though, as it’s easier to turn them the meat on the barbecue). Fantastic stuffed into Turkish pide or warm puffy pita pockets.