Lamb Shakshuka

Lamb Shakshuka

Recipe by Michael Weldon

Ingredients

Extra Virgin Olive Oil

Lamb mince

Onion (chopped)

Garlic (chopped)

Spice mix

Cinnamon, ground paprika, cumin, chilli flakes

Passata

Diced red capsicum

Chilli

To serve

Marinated feta

Pickled chilli

METHOD

Heat a pan over high heat and add a drizzle of extra virgin olive oil.

Add the lamb mince, pressing it down flat. Let it sizzle and caramelise before breaking it up with a utensil.

Add the chopped onion and garlic with a pinch of salt. Cook until the onion softens and the lamb is well browned.

Stir in the spices: cinnamon, ground paprika, cumin, and chilli flakes (if using). Cook for 1–2 minutes until fragrant.

Pour in the passata, season with a pinch of salt, and stir to combine. Simmer for about 10 minutes, until the meat is cooked through and the sauce thickens.

Add the diced red capsicum and chilli. Make small wells in the mixture, crack an egg into each, and reduce the heat to medium.

Cover and cook for 8–10 minutes, or until the eggs are just set.

Serve topped with pickled chilli and marinated feta. Enjoy!

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Grilled Butter Chicken Drumsticks with Chilli Lime Mayo

Grilled Butter Chicken Drumsticks with Chilli Lime Mayo

Recipe by Louis Tikaram

Ingredients

6 x Chicken Drumsticks

1 tablespoon Oil

2 tablespoon Coriander leaves

4 Lemon wedges

½  red onion sliced

For Marinade

1/3 cup Greek Yogurt

1 cup Patak’s butter chicken simmer sauce

1 tablespoon Lemon juice

1 tablespoon salt

For pickle lime mayo

2 tablespoons Patak’s lime pickle

1 cup Kewpie mayo

METHOD

Cut 3 to 4 slits on the thick part of each drumstick to ensure they cook evenly and to help the marinate penetrate the flesh.

In a large bowl, mix all ingredients for the marinade

Add the chicken to the marinade. Coat chicken drumsticks well with the marinade and let them rest for 30 minutes in the refrigerator or even better refrigerate and marinade for up to 24 hours.

Add lime pickle and Kewpie mayo to a mixing bowl and stir well to combine, set aside till serving.

Light you BBQ or heat a heavy based grill pan and oil the grill/bars then cook the chicken low and slow for around 20 minutes to ensure the chicken is completely cooked.

Remove the butter chicken to a serving plate. Garnish with chopped coriander, lemon wedges, sliced onion salad, and serve with pickled lime mayo.

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Sweet Potato Colcannon

Sweet Potato Colcannon

Recipe by Courtney Roulston

Dietaries: vegetarian, meat free, gluten free

Serves: 4 as a side

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

2 large, sweet potatoes, washed, skin on

Sea salt and black pepper to taste

75g butter

2 spring onions, sliced

½ bunch cavolo Nero/Tuscan kale leaves, stalks removed, chopped

½ cup flat leaf parsley, roughly chopped

2/3 cup full fat milk

Method:

Cut the sweet potatoes into large cubes then place into a pot and cover with cold water. Add in a pinch of salt and bring the mixture up to a simmer. Cook for 10-12 minutes, or until the sweet potato is soft. Drain well and set aside.

While the potatoes are cooking, heat half the butter in a frying pan over a medium heat. Add in the spring onions and Tuscan kale and cook for 2 minutes, or until wilted.

Smash the sweet potato flesh so it is a rough mash then stir through the spring onion mixture, a pinch of salt, black pepper, parsley and milk until combined.

Heat the remaining butter until it turns nutty brown. Place the sweet potato mixture into a serving bowl then spoon over the brown butter before serving.

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Cauliflower with Garlic & Yoghurt Sauce

Cauliflower with Garlic & Yoghurt Sauce

Recipe by Louis Tikaram

Ingredients

1 head of cauliflower

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1½ teaspoons honey

1 teaspoon minced garlic

½ cup Jalna Greek yogurt

⅓ cup extra virgin olive oil + extra for roasting

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 bunch fresh chopped dill

Chilli flakes to serve

METHOD

Preheat the oven to 220 degrees

Wash and cut cauliflower into evenly sized small florets and drizzle them with three to four tablespoons olive oil (be generous as this will help caramelize in the oven), season with salt and pepper.

Spread on a lined baking try and don't overcrowd the tray or the florets won't brown.

Roast cauliflower until they are browned and caramelized, about 20 minutes.

Allow to cool while you make the dressing.

Combine all the dressing ingredients in a bowl and whisk to combine.

When the cauliflower is ready to serve combine with the dressing in a large bowl and toss well, serve the cauliflower and finish with some chilli flakes for some kick, some extra herbs or lemon zest.

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Guacamole with Pineapple Salsa

Guacamole with Pineapple Salsa

Recipe by Magdalena Roze

Ingredients:

2 ripe avocados, diced
1 ripe tomato, diced
1/4 red onion, finely diced

Handful coriander, enough to fill 1/3 cup, finely chopped

Juice of 1/2 lime

Salt & pepper

Salsa:

1/2 cup diced pineapple

1/2 cup corn kernels

1 tomato, diced

1/4 red onion, finely diced

Chopped coriander

Juice of 1/2 lime

Splash of maple syrup

2 tablespoons olive oil

Salt and pepper

Corn chips to serve.

Method:

Place all the ingredients in a bowl and mix until combined, mashing at times to incorporate the avocado. The texture that I aim for is one where there are still a few small chunks of avocado.

Taste and season with salt and pepper. Add more lime juice if needed.

To make salsa, combine all ingredients in a bowl. Serve in a separate bowl or spoon over the guac.

I like to serve it at room temperature as I feel this gives the best flavour!

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Miso Oats

Miso Oats

Recipe by Michael Weldon

Dietaries:

Serves: 4

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients

Miso Soy oats

2 cups chicken stock

2 tablespoons miso

1 tablespoons soy sauce

1 cup of rolled oats

3 spring onions, sliced thinly

1 teaspoon sesame oil

Garnish

Pickled ginger

Spring onion

Sesame seeds

Sushi seasoning

METHOD

In a saucepan add the stock, miso and soy, bring to simmer and whisk until combined.

Add in the oats and mix, then cook out until the oats are tender.  Remove from the heat and add in the spring onion and stir through.

Serve the oats in a bowl. Top with the chicken and finish with pickled ginger, spring onion and sesame seeds.

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Spelt Pasta Salad with Charred Peaches & Almonds

Spelt Pasta Salad with Charred Peaches & Almonds

Recipe by Magdalena Roze

Serves 4

Ingredients

250 g spelt pasta spirals (fusilli)

60 ml (¼ cup) balsamic vinegar

1 tablespoon honey

2 large, ripe peaches, stones removed, cut into 8 wedges, 1 tablespoon olive oil,

260 g (1 cup) pesto

160 g cherry tomatoes, halved, 2 small zucchinis, sliced into ribbons (using veg peeler or mandolin)

150 g goat’s feta, crumbled

¼ cup basil leaves, torn

Sea salt and freshly ground black pepper

METHOD

Cook the pasta according to the packet instructions until al dente.

Place the balsamic vinegar and honey in a small bowl and stir until combined. Add the peach wedges and gently toss until evenly coated.

Optional: Heat the oil on a chargrill pan over medium heat. Add the peach wedges and grill for about 2 minutes on each side until charred. Set aside. Otherwise use peach pieces fresh!

When the pasta is ready, drain and stir through the pesto until evenly coated. Toss through the cherry tomatoes and zucchini ribbons and sprinkle the crumbled feta on top. Add the peach, scatter over the basil leaves and season with salt and pepper to taste. Enjoy immediately or refrigerate until you’re ready to serve.

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Mushroom & Chestnut Wonton Dumplings

Mushroom & Chestnut Wonton Dumplings with Dumpling Sauce

Recipe by Louis Tikaram and Colin Barclay (Light Years/Arcade Agency)

Ingredients

Wonton Filling

Red onion, finely diced

Garlic, finely chopped

Fresh ginger, sliced into fine matchsticks

Mixed mushrooms (your choice), finely chopped

Cooked chestnuts, diced

Neutral oil (for cooking)

Salt, to taste

Wrappers

Egg wonton wrappers

(Use flour-only wrappers for a vegan version)

Dumpling Sauce

Garlic, finely chopped

Sesame seeds

Sesame oil

Chinese black vinegar

Soy sauce

METHOD

Prepare the Filling

Heat a pan over medium heat with a small amount of oil.

Add the red onion and cook gently until soft and translucent.

Add the garlic and ginger and cook slowly, allowing them to soften and become fragrant without browning.

Add the mushrooms and cook until all moisture has evaporated and the mixture is well reduced. 

Stir through the diced chestnuts and season lightly with salt.

Remove from heat and allow the filling to cool completely.

(For best results, chill in the fridge before filling the wontons.)

Make the Dumpling Sauce

In a small pan, gently cook the garlic in a little oil until fragrant. 

Add the sesame seeds and toast lightly.

Stir in the sesame oil, black vinegar, and soy sauce.

Remove from heat and set aside.

Assemble the Wontons

Place a spoonful of the cooled mushroom and chestnut filling into the centre of each wrapper.

Fold into a triangle, then bring the corners together and pinch to form a “money bag” shape.

Ensure all seams are well sealed.

Cook the Dumplings

Bring a pot of water to a gentle boil.

Add the wontons and cook for 2–3 minutes, or until they float and the wrappers are tender.

Drain well.

 Serve

Serve the mushroom and chestnut wontons warm, generously dressed with the dumpling sauce.

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Chinese Long Soup

Chinese Long Soup

Recipe by Louis Tikaram

Ingredients

1 ½ tablespoons vegetable oil

2 cups cabbage, shredded

4 shiitake mushrooms, sliced

150 grams pork fillet, cut into thin strips

1 small knob fresh grated ginger

1 litre chicken broth

2 tablespoons soy sauce

1 bunch fresh green onions, chopped

1 pack fresh thin Chinese egg noodles

METHOD

Heat oil in a large deep frypan over medium-high heat then add pork and stir-fry until pork is just cooked, add the ginger and continue to cook for a minute, toss in the shiitake mushrooms and cabbage continue to toss and cook for a further 3 to 4 minutes.

Add chicken broth and soy sauce to the frypan, bring to a boil then reduce heat to low simmer for 10 minutes, stirring occasionally.

While the brother is simmering in a separate pot of boiling water cook the egg noodles for 2 minutes stirring to separate then strain.

Add the cooked noodles and chopped green onions to the broth, give them a quick stir, test the seasoning and serve straight away so the noodles don’t overcook.

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Yoghurt Ranch Dressing

Yoghurt Ranch Dressing

Recipe by Magdalena Roze

Ingredients

3/4 Cup Jalna Greek Yoghurt

1-2 tablespoons milk or water to loosen

1 small garlic clove, crushed or finely grated

1 tablespoon lemon juice

1 tablespoon chopped chives

1 tablespoon chopped dill

1 tablespoon chopped parsley

1 tablespoon parmesan

1/2 teaspoon dried onion powder

Salt and cracked pepper

METHOD

Add all ingredients to a bowl and mix until well combined. Serve with crudités or drizzle over cos salad.

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Spicy Balinese Vegetable & Coconut Salad

Spicy Balinese Vegetable & Coconut Salad

Recipe by Courtney Roulston

Dietaries – Vegetarian, vegan, gluten-free
Serves – 4 as a side
Prep Time – 15 mins
Cooking Time – 15 mins

Ingredients

• 2 bunches snake beans

  1 large carrot, peeled, julienned

  3 cups fresh bean sprouts

  1 bunch English spinach, washed, roughly chopped

  3 tbsp coconut oil or Squeaky Gate extra virgin olive oil

  2 cloves garlic, sliced

  2 shallots, peeled, sliced

  2 long red chillies

  1 cup freshly grated coconut

  2 tbsp lime juice

  2 tsp brown sugar

  Sea salt

  Black pepper

  1/4 cup roasted peanuts, roughly chopped

Method

• Bring a wok of salted water to a gentle boil. Blanch the snake beans and carrot for 2 minutes, then remove and refresh in a sieve dunked into a bowl of iced water. Set aside on a clean tea towel to completely drain and dry. Blanch the bean sprouts and spinach for 40 seconds, then refresh, drain, and set aside to dry.

  Heat the oil over medium heat and add the sliced garlic, shallots, and chillies. Cook for 2-3 minutes, or until softened. Place the chilli mixture into a mortar along with the lime juice, brown sugar, and a pinch of salt and pepper. Grind the dressing into a loose paste.

  Place the blanched vegetables into a large mixing bowl along with the freshly grated coconut and pour over the dressing. Toss well so everything is coated evenly in the dressing.

  Transfer the salad to a serving platter and garnish with roasted peanuts. Serve with extra lime wedges.

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BBQ Zucchini & Eggplant Rice Salad

BBQ Zucchini & Eggplant Rice Salad

Recipe by Courtney Roulston

Dietaries – Gluten-free, meat-free
Serves – 4
Prep Time – 15 mins
Cooking Time – 20 mins

Ingredients

• 1 cup basmati rice

  2 kaffir lime leaves

  3 green zucchinis, halved lengthways

  4 Japanese long eggplants (or 2 small round purple eggplants), cut into quarters

  4 tbsp Squeaky Gate extra virgin olive oil

  2 long red chillies

  2 cloves garlic, skins left on

  Sea salt

  Black pepper

  ½ cup each of mint, coriander, and Thai basil leaves, torn

  1/3 cup shredded coconut

  Dressing

  1 tbsp brown sugar

  2 tbsp fish sauce

  Juice of 1 lemon

Method

• Place the rice into a pot with 2 cups of water and 1 kaffir lime leaf. Bring it to a simmer and cook until the water has been absorbed. Cover with a lid, turn the heat down to very low, and leave it to steam for 10 minutes. Once cooked, remove the lime leaf, fluff the rice with a fork, and set it aside to cool slightly.

  Meanwhile, heat a grill plate over medium heat. Toss the zucchini, eggplant, chillies, and garlic with half of the oil and season with salt. Grill the vegetables for 10 minutes, turning occasionally, until the zucchinis are charred and the chilli and garlic are tender. Remove them and set aside on a tray.

  Finely chop the charred chilli and mash the garlic into a paste. Mix in the sugar, fish sauce, lemon juice, and remaining oil to create a fragrant dressing.

  Chop the zucchini and eggplant into rough chunks.

  Spread the rice onto a serving platter and top it with the grilled vegetables, torn herbs, and toasted coconut. Finely slice the remaining kaffir lime leaf, then sprinkle it over the salad and drizzle with the dressing. Serve warm.

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Chengdu Spiced Lamb Ribs

Chengdu Spiced Lamb Ribs

Recipe by Louis Tikaram

Ingredients

• 1 kg lamb ribs

  3 tsp crushed Sichuan peppercorns

  1 tsp crushed coriander seeds

  ½ cup small dried chili

  1 tsp crushed fennel seeds

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tbsp Chinkiang vinegar

  1 tbsp light soy sauce

  1 tsp brown sugar

  1 tsp sea salt flakes

  Garnish

  2 green onions, julienned

  ¼ cup picked coriander leaves

  1 lime

Method

• Cut the lamb ribs so that they fit in a large pot of seasoned water. Simmer until tender for around 40 minutes. Cool slightly, then cut into individual ribs.

  When ready to serve, pound the spices and salt with a mortar and pestle, then set aside.

  Heat the oil in a wok until smoking, then add the ribs and cook until golden (2-3 minutes). Drain off the excess oil. Add the spices and chili, and toss to combine until fragrant. Then add the vinegar, soy sauce, and sugar, and toss to coat the ribs well.

  Garnish with spring onion, picked coriander leaves, and lime wedges.

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Apricot, Rosemary and Almond Stuffed Leg of Lamb

Apricot, Rosemary and Almond Stuffed Leg of Lamb

Recipe by Michael Weldon

Serves – 4
Prep Time – 15 mins
Cook Time – 45 min - 1 hour

Ingredients

1 Coles Bone-in Lamb Leg Roast, butterflied
1 brown onion, caramelised (fried in a pan until golden and soft)
1 cup dried apricots, finely chopped
1 cup roasted almonds, roughly chopped
5 sprigs rosemary, leaves stripped and chopped
½ cup breadcrumbs
4 tbs butter, softened
Salt and pepper, to taste
Olive oil, for drizzling

Extra equipment: Butcher’s string

Method

In a bowl, combine the caramelised onion, dried apricots, roasted almonds, rosemary, breadcrumbs, softened butter, salt, and pepper. Mix everything thoroughly until it forms a cohesive stuffing mixture.

Lay the butterflied lamb leg flat on a clean surface or chopping board. Spread the stuffing mixture evenly across the centre of the meat, pressing gently to help it stay in place.

Carefully roll the lamb leg back into its original shape, encasing the stuffing. Use butcher's string to tie the roast at regular intervals, securing the stuffing in the centre and holding the shape firmly.

Season the surface of the lamb generously with salt and drizzle with olive oil. Place the stuffed lamb into a roasting tray, ensuring the seam side is down.

Preheat the oven to 160°C (fan-forced). Roast the lamb for 45 minutes to 1 hour, or until the internal temperature reaches 60°C for medium. If you prefer the lamb more well-done, roast it until the temperature is higher, according to your preference.

Once cooked, remove the lamb from the oven and cover it loosely with foil. Let the lamb rest for at least 10-15 minutes to allow the juices to redistribute throughout the meat.

After resting, carefully remove the butcher’s string. Carve the lamb into thick slices, ensuring each slice contains some of the delicious stuffing.

Serve warm with your favourite sides and a sauce, such as mint sauce or a light jus.

Enjoy this festive centrepiece with family and friends.

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Lamb Schnitzel with Coriander Sauce

Lamb Schnitzel with Coriander Sauce

Recipe by Michael Weldon

Dietaries – Vegetarian, dairy-free
Serves – 2
Prep Time – 15 mins

Ingredients

• 2 x Coles lamb leg steaks, pounded flat with a meat mallet

  1 cup flour

  2 eggs

  1 cup panko breadcrumbs

  4 sprigs of thyme, leaves picked

  1 tsp cumin powder

  Sea salt

  Squeaky Gate extra virgin olive oil

  Coriander Sauce

  1 bunch coriander

  1 garlic clove

  1 green chili

  ½ cup Squeaky Gate extra virgin olive oil

  1 lemon, juiced

  1 tsp caster sugar

Method

• Set up a crumbing station with seasoned flour, whisked eggs, and a mixture of breadcrumbs, thyme, cumin powder, and sea salt.

  Dust the lamb leg steaks in flour, coat them in whisked eggs, and then press them into the breadcrumb mixture to ensure a good coating.

  Heat 2-3 cm of oil in a saucepan or wok until it reaches the appropriate frying temperature. Add the schnitzels to the pan and fry them until golden on one side, then flip them and continue cooking until fully cooked.

  In a blender or food processor, blend together the coriander sauce ingredients coriander, garlic clove, green chili, olive oil, lemon juice, and caster sugar until smooth. Season the sauce to taste.

  Serve the lamb schnitzels with a side salad and drizzle the coriander sauce over them.

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Blistered Corn & Coconut Rice Salad

Blistered Corn & Coconut Rice Salad

Recipe by Courtney Roulston

Dietaries – Vegetarian, Vegan
Serves – 4-6 as a side
Prep Time – 10 mins, plus cooling time
Cooking Time – 30 mins

Ingredients

• 1 cup basmati rice

  ½ cup coconut milk

  2 kaffir lime leaves

  2 large cobs of corn, husks removed

  250g green beans, trimmed

  1/3 cup (80ml) Squeaky Gate extra virgin olive oil

  Sea salt

  Coles black pepper

  1 small red onion, finely sliced into half-moons

  1 long green chili, sliced

  1/3 cup desiccated coconut, toasted, plus extra to garnish

  ½ cup roasted Coles unsalted peanuts, roughly chopped

  ¼ bunch of round mint, leaves picked

  ¼ bunch of basil, leaves picked

  2 tbsp lime juice

  2 tbsp zest

  2 tsp Coles Finest maple syrup

Method

• Place the rice into a small pot over medium heat and add in the coconut milk, 1 cup of water, and the kaffir lime leaves. Bring it up to a simmer and once the water has all been absorbed, cover with a lid and turn the heat down to very low. Leave it to gently steam for 12 minutes. Remove the kaffir lime leaf and spread the rice out onto a flat tray to cool.

  Preheat a BBQ or grill pan over medium-high heat. Toss the corn cobs and green beans with 30ml of the oil and season with sea salt. Grill the corn and beans for 6-8 minutes, or until the beans are tender and the corn is charred on the outside. Once the corn is cool enough to handle, cut the kernels from the cobs.

  Mix the remaining oil with lime juice, lime zest, maple syrup, and a pinch of sea salt and black pepper.

  Place the cooled rice into a large mixing bowl with the corn, green beans, onion, green chili, toasted coconut, peanuts, mint, coriander, and the lime dressing. Gently toss to coat, then transfer to a serving bowl. Garnish with extra coriander sprigs before serving.

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Chicken Karahi Roll

Chicken Karahi Roll

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 20 mins

Ingredients

• 3 tbsp Patak's Tikka Masala paste

  2 chicken breasts, thinly sliced

  1 red onion, sliced

  1 green pepper, sliced

  1 yellow pepper, sliced

  1 red pepper, sliced

  Omelette

  4 eggs

  3 tsp Patak's Tikka Masala paste

  2 sprigs of curry leaves

  Coriander and Mint Sauce

  ½ bunch of coriander

  ½ bunch of mint

  1 lime, juice

  1 green chilli, chopped

  ¼ cup Squeaky Gate extra virgin olive oil

  1 tsp sugar

  Pinch of sea salt

  Serve with 4 frozen paratha or roti

Method

• Marinate the chicken in 3 tablespoons of Patak's Tikka Masala paste.

  Heat a grill or pan until smoking. Cook the chicken on the BBQ or in the pan until cooked through. Remove, season, and let it rest. Cook the sliced capsicum and onion on the BBQ or in a pan until slightly softened. Mix them with the cooked chicken.

  Heat a non-stick frypan over medium heat. Whisk together the eggs, 1 tablespoon of Patak's Tikka Masala paste, and season with salt. Pour the mixture into the frypan and cook until the omelette is set. Remove from the pan and slice into strips.

  In a jug, combine the coriander and mint sauce ingredients. Use a stick blender to blend until smooth and well combined. Taste and season with salt and lime juice if needed.

  Cook the Paratha or roti in a frypan following the packet instructions.

  To assemble the rolls, spread the bread with the coriander and mint sauce. Top with the chicken and capsicum mixture, then add the strips of omelette. Season with salt, garnish with coriander, and roll it up in foil.

  Enjoy your Chicken Karahi Rolls!

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Miso Glazed Salmon with Dill & Aonori Crumbs

Miso Glazed Salmon with Dill & Aonori Crumbs

Recipe by Robbie Oijvall

Ingredients

• Miso Glaze

  250 g white miso

  75 ml cooking sake

  75 ml mirin

  150 g brown sugar

  Dill & Aonori Panko Crumbs

  100g panko breadcrumbs

  Pinch of dried dill

  Pinch of aonori (Seaweed powder)

  Pinch of salt

  Garnish

  Shiso

Method

• Put the sake and mirin in a pot and simmer to burn off the alcohol and reduce by 1/3. Then add the brown sugar and miso. Stir on low heat until the sugar dissolves and the sauce thickens.

  Brush the salmon pieces with some of the miso glaze and let them marinate while toasting the breadcrumbs with the seaweed powder and dried dill until fragrant. Season with a pinch of salt.

  Skewer the salmon and place it on a hot BBQ. Cook for about 1 minute on each side, brushing the salmon with the miso glaze until it becomes nice and caramelized.

  Serve with a wedge of lime, dill, and shiso.

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Beef Stroganoff with Yoghurt

Beef Stroganoff with Yoghurt

Recipe by Michael Weldon

Serves - 4
Prep Time - 10 mins
Cook Time - 15 mins

Ingredients

• 1 Coles Finest scotch fillet, sliced thinly

  1 onion, sliced thinly

  250 g button mushrooms, sliced thinly

  2 tbsp Coles flour

  1 cup Jalna Greek yogurt

  500ml Coles beef stock

  1 tsp Worcestershire sauce

  2 tbsp Coles Dijon mustard

  Coles black pepper

  Sea salt

Garnish

• Parsley

• Chives

Serve with pasta

Method

• In a large saucepan over medium-high heat, brown the beef slices quickly. Add the onion, brown it, and let it soften. Add the mushrooms and cook until they soften slightly. Mix in the flour and coat the stroganoff mixture.

  Add the yogurt and beef stock to the saucepan and stir them through. Reduce the heat slightly to allow the sauce to thicken.

  Add the mustard, Worcestershire sauce, salt, and black pepper. Continue cooking the sauce until it coats the beef in a rich, thick gravy. Remove from heat and add the chopped parsley and chives.

  Serve the beef stroganoff over pasta for a healthier and tastier version of a classic, thanks to the addition of yogurt.

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Quick Street Beef Tacos

Quick Street Beef Tacos

Ingredients

• 1 small red onion finely diced.

  Juice 2 limes

  Pinch salt

  2 cobs sweetcorn

  1 flank steak

  1 tbsp olive oil

  1 ripe avocado, diced

  4-5 radishes, finely sliced

  Small bunch coriander, leaves chopped.

  1 pack small tortillas

  1 bottle of your Favorite hot sauce

Method

• Toss the onion with the lime juice, season with a little salt and set aside.

  Peel and grill the corn over the BBQ until charred then cut off the kernels and tip into a bowl and set aside to cool.

  Brush the steak with a little oil and season well. Cook for 3 minutes on one side, then flip and cook for another 3 minutes for medium-rare. Transfer to a plate and set aside to rest.

  Toss the cooled corn with the quick-pickled onion/lime juice, then add the avocado, radishes and coriander leaves to make a salsa.

  Slice the rested steak against the grain and serve with the salsa & some hot sauce.

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