Preheat oven to 175°C and wash and pat dry lamb shanks with paper towel and h
Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
Transfer to a plate, tent with foil to keep warm, set aside.
To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
Add stock, wine, puree, tomato paste, beef cubes and herbs. Bring to a simmer on the stove.
Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender.
Gently transfer the shanks onto a plate; tent to keep warm.
Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
Garnish with parsley and serve with mashed potato.
Preheat oven to 180c. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 2cm thick slices. Arrange in a foil-lined baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, corn flour, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth.
Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until cooked to your liking and sweet potatoes and apples are tender, around 45-55 minutes.
Remove from oven; tent with foil. Let stand 10 minutes before slicing.
1leavesmedium caulifloweroutertrimmed and discarded
1/2cuptahinistirred before using
3tablespoonsfreshly squeezed lemon juice
1/2teaspoonhoneyplus more as desired
Seasalt flakes and freshly ground black pepper
extra-virgin olive oilfor drizzling
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Place a few inches of water in a large pot, then insert a steamer basket. Bring to a boil and then add the whole cauliflower head. Reduce heat to medium and steam until the base of the cauliflower can be really easily pierced with a sharp knife, 15 to 17 minutes. Arrange oven rack at least 10 - 15cm from the grill and preheat the grill.
Meanwhile, combine the tahini, 1/2 cup warm water, lemon juice, garlic and honey in the bowl of a food processor or blender. Add a pinch of salt and blend until smooth and creamy. Taste and adjust flavouring as desired.
Place the whole head of cauliflower on an aluminium foil-lined tray. Drizzle all over with olive oil (you want to pour it on slowly so the cauliflower soaks it up but don't add so much that it pools on the baking pan). Season all over with a large pinch of salt, then place under the grill. Cook, watching the whole time and rotating the baking tray as needed, until the cauliflower is mostly charred.
Serve with tahini sauce, parsley and a pinch of salt.
Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.
Preheat the oven to 180° and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
1red chillithinly sliced into rings, seeds removed if desired
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Preheat oven to 180c. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, around 12–15 minutes.
Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the centre. Roast until salmon is opaque throughout, 10–15 minutes.
Meanwhile, combine chilli, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.
Serve salmon and broccoli drizzled with chilli vinaigrette.
Cut the pumpkin in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each half and rub around to coat. Bake for 60 to 75 minutes until the pumpkin is cooked and fork tender.
Let it cool enough so that you can handle it. Scoop out the flesh in the centre of both pumpkin halves, leaving about a 1-inch border all around.
For the stuffing: In a large pan, heat the olive oil over medium-high heat. Sauté the carrots, celery, onion, and garlic until softened and begining to brown. Add the wild rice and stock to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the stock.
Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped pumpkin flesh. Stir well to combine.
To stuff the pumpkin: Pack in as much of the stuffing into both sides of the pumpkin as you can. Pick up one pumpkin half and flip it on top of the other. Use kitchen string to tie up the pumpkin in 3 or 4 places holding it together.
When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. Slice carefully and serve hot with you favourite vegan gravy.
1kgtrimmedpeeled, and chopped carrots (about 6-7 cups)
2stalks lemongrasstough outer layers remove and pounded with a rolling pin or mallet to release essential oils
Dash crushed red pepper flakes
Juice of 1 lime
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Heat the oil in a large pot over medium heat. When the oil is shimmering, add the onion and sauté for about 5-7 minutes, or until the onions are clear and soft, adding a tablespoon or two of water to help prevent sticking if necessary. Add the garlic, ginger, curry paste, and tamari. Sauté for 2 minutes, or until the garlic is very fragrant.
Add the stock, coconut milk, carrots, lemongrass, and red pepper to the pot. Bring the mixture to a boil. Reduce to a simmer, cover, and simmer for 20 minutes.
Remove the lemongrass stalks from the pot. Transfer the soup to a blender in batches and blend till smooth, or use an immersion blender to blend the soup completely. Return the soup the pot, stir in the lime juice, and adjust seasonings to taste. You can also stir in some extra stock if the soup is too thick for your liking.
Serve with chopped basil, finely chopped peppers, sprouts or microgreens, sliced avocado, or a swirl of coconut milk or cashew cream.
Preheat the oven to 200c. Line a baking tray with greaseproof paper and set aside.
Blanch the green beans in boiling water for 1-2 minutes. Drain and place in cold water to cool. Then set on a paper towel to dry.
Melt 2 tablespoons of butter in a pan over medium heat. Add the mushrooms and the thyme and saute for 3-5 minutes. Then add the garlic, and salt and pepper to taste. Saute another 2-3 minutes and remove from pan and pull out the thyme sprigs.
Add the remaining butter to the pan with the sliced shallots. Saute until golden-brown and crispy, 5-8 minutes. Meanwhile, cut the puff pastry down the middle and place both pieces 3-4 inches apart on the baking tray. Whisk the egg with a tablespoon of water, and brush the pastry sheets with egg. Neatly layer green beans down the length of each puff pastry rectangle.
On both puff pastry sheets, top the green beans with mushrooms, crumbled blue cheese, and crispy onions. Salt and Pepper lightly.
Bake for 15-20 minutes until the edges are golden. Serve warm or room temperature.