Baharat – a heady mix of spices –complements the lamb’s sweetness wonderfully. A tabbouleh-inspired salad and tahini yoghurt are the perfect accompaniments.
Somewhere between a soup and a stew,this dish is comforting and hearty without being heavy.
Soaked for just a few minutes,bulgur wheat lends its characteristic nutty and chewy texture to this savoury quick bread. The addition of a good amount of chopped parsley,lemon juice and olive oil to brighten the flavours gave me the idea that this was a kind of tabbouleh in loaf form. Together with the whipped feta spread and a simple salad of sliced tomatoes,torn mint leaves,olive oil and salt and pepper served alongside,it makes a lovely light lunch.
This recipe was inspired by Skye Gyngell's visit to the Melbourne Food and Wine Festival. It makes a lovely side,lunch or a simple midweek dinner. Farro is a grain that has been traditionally used in Italian cooking and is available at gourmet supermarkets and Mediterranean food stores. Mushrooms are a wonderful source of B vitamins and antioxidants,a rich source of folate and potassium.
This wintry dish would go well with an earthy pinot. You could replace the cavolo nero with kale,or broccolini sauteed with garlic. Duck breasts are now commonly available from supermarkets.
I like dishes that not only complement the centrepiece – whether it be turkey,ham,lamb or salmon – but can be prepared in advance to sit happily at room temperature. This delicious,textural salad fits the bill. Double or triple the quantities as needed:it scales up beautifully.
Freekeh is an unsung hero in the grain world,with a nutty smoky flavour that is infinitely tastier than rice. Have all the elements prepared then assemble the salad just before serving.
I find winter just as appropriate a time for salads as summer,especially given that fennel – an all-time favourite of mine – is at its peak in the cooler months. I've dialled up the warm flavours here,with a spiced dressing filled with cashews and sunflower seeds. The dish is a delight on its own,of course,but can also be served as part of a feast. While the asafoetida in the dressing is optional,it's well worth seeking out;it really does make this winter beauty sing.
Lamb kofta is one of my kids' favourite foods,partly,of course,because it's super delicious,but also because it's cooked and served on skewers,which is almost guaranteed to win them over. I often make lamb kofta for dinner and then pack the leftovers for lunch. Harissa yoghurt is a spicy addition which lifts the whole dish and marries well with the lamb kofta. For kids,simply serve with plain yoghurt instead.
What I love about this salad is that any hearty grain will do – it's not the go-and-purchase-specifically kind of salad,rather,delve into the pantry and find a grain to suit. I chose freekeh for its brilliant chewiness – it's a great contrast to the pumpkin,sweet and tart orange,charred steak and creamy bitey dressing.