½ small Jap pumpkin, about 750g, cut into 4 wedges and deseeded1 medium sweet potato, peeled and cut into 4 rounds2 tbsp extra virgin olive oilsea salt For the tomato and pea sauce60ml extra virgin olive oil2 garlic cloves, chopped1...
350 g rigatoni pasta or gf pasta of choiceextra virgin olive oil300 g sausages (replace with vegan if prefer)3 cloves garlic thinly sliced1 tsp chilli flakes1 tsp fennel seeds800 g cherry tomatoes and/or any good fresh tomatoes roughly chopped1 large...
100g salted butter, chopped1/3 cup (80ml) olive oil4 baby fennel, quartered3 red onions, quartered1/2 bunch marjoram, leaves picked2/3 cup (160ml) vegetable stock6 vine-ripened tomatoes, quarteredFinely grated pecorino, to serveBREADCRUMB TOPPING200g brioche, torn1 garlic clove, chopped1/2 bunch marjoram, leaves picked100g pecorino,...
Omelette1 medium potato, peeled, diced2 teaspoons olive oil, plus spray oil2 spring onions, or 1 shallot, finely chopped2 red capsicum, diced½ teaspoon dried oregano (or 2 teaspoons chopped fresh leaves)4 eggspinch of salt and pepper⅓ cup frozen peasSalsa2 (80g) cooked...
3 to 4 pounds root vegetables such as parsnips, rutabagas, carrots, potatoes, golden beets, turnips, and celery root, peeled and cut into chunks1 head garlic, cloves separated and peeled6 tablespoons extra virgin olive oil, divided1 teaspoon kosher salt1/2 cup chopped...
2 red capsicums2 tbsps. olive oil1 onion chopped2 garlic cloves crushed2 stalks celery chopped1 carrot chopped2 x 410 g can chopped tomatoes750 mls vegetable stockparmesan toasts125 g butter softened¼ cup grated parmesan cheese (25 g)2 tblsps chopped fresh chives plus extra...
