Butter chickpeas

This clever vegetarian twist on butter chicken uses chickpeas as the hero, and it tastes just as good.

Prep 30 mins

Cook 4 hrs

Serves 4–6

Chiswick’s roasted snapper with capers and shishito peppers

Matt Moran has the right formula when it comes to cooking fish over Easter. Fry in a hot pan, add brown butter, lemon and caper sauce, shishito peppers for good measure, then let the produce shine.

Prep 15 mins

Cook 25 mins

Serves 2

Pizza diavola

To make the best Roman-style pizza with the greatest crust and just the right amount of chew, all you need is heat, time and quality Italian ingredients.

Prep 30 mins (plus resting)

Cook 10 mins

Makes 2-3 pizzas

Asparagus with burnt butter

Even the simplest of vegetable dishes is transformed by the nutty, fatty goodness of burnt butter.

Prep 20 mins

Cook 10 mins

Serves 6

Suckling lamb pomodoro

Looking for a dish to impress this Easter? This suckling autumn lamb, from the book Ombra by Carlo Grossi, could just be it.

Prep 20 mins

Cook 2 hrs

Serves 6

Turkish mountain salad

Turkish mountain salad, also known as shepherd's salad, is a chopped salad of tomatoes, walnuts, herbs and pomegranate arils. This recipe is from Ibrahim Kasif of Sydney’s Stanbuli.

Prep 15 mins

-

Serves 4

Annette’s tomatoes and peaches with honey vinegar and burrata curds

There’s tomato salad, and then there’s tomato salad to the power of ten. Analiese Gregory’s version is exponentially more tomato-tasting than any you’ve grown up with. Bonus: ripe peaches and creamy curds!

Prep 30 mins

Cook 5 mins (plus setting, marinating)

Serves 4

Egg + eggs

Dress to impress – and that applies equally to your canapés. This recipe places eggs on centre stage and adorns them with a beautiful mayonnaise, delicate pearls of roe, and a scattering of pretty flowers.

Prep 20 mins (plus pickling overnight)

Cook 10 mins

Serves 6

A really buttery croque monsieur

Sometimes the leftovers taste even better than the original, and this is a case in point. You’ll need Christmas ham, sliced white bread, butter, and the best melting cheese your money can buy.

Prep 10 mins

Cook 10 mins

Serves 4

Pickled eggs

Planning a new year’s eve party? These simple, elegant canapés can be made up to a week ahead of time, leaving you more time to enjoy yourself on the night.

Prep 20 mins (plus pickling overnight)

Cook 10 mins

Serves 4-6

Tarte tropézienne

Travelling to France for Christmas is out, so bring a little of France to your festive table in the form of this beautiful brioche sweet, filled with creamy orange-blossom and vanilla custard.

Prep 20 mins (plus chilling, proving)

Cook 25 mins

Serves 8-10

Slow-roasted lamb shoulder with white beans and harissa 

This entire main can be prepared a day ahead, leaving you only one thing to do before your guests arrive: simply turn on the oven and let it do the rest of the work for you.

Prep 30 mins (plus soaking, resting, seasoning)

Cook 9 hrs

Serves 6 

Baba ghanoush with roasted spring onions, beetroot and green olive

Take your next barbecue to the next level with this easy platter. Danielle Alvarez’s colourful jumble of vegetables, flatbreads, and eggplant dip “kissed by smoke” makes a relaxed starter for vegans and meat-eaters alike.

Prep 20 mins (plus draining, cooling)

Cook 1 hr

Serves 6

Mulberry and apple cider vinegar jam

In southern Australia, late spring sees mulberries ripening to purple-black perfection. Celebrate their season by making them into a gorgeous runny jam. This recipe from Lillie O’Brien of London Borough of Jam captures their flavour and colour intact.

Prep 15 mins (plus cooling, setting)

Cooking 25 mins

Makes 4 x 220g jars 

Maritozzi

Rome’s cult-status cream buns are sold on the streets in their home city, but now you can make maritozzi at home, thanks to Marta’s Flavio Carnevale.

Prep 25 mins (plus proving)

Cook 20 mins

Makes 8

Green beans with black bean sauce

This easy recipe from Hetty McKinnon’s To Asia, With Love punches well above its weight in flavour terms. Stir-fry a few handfuls of green beans, add the sauce mix and you’re done. Mmm, umami.

Prep 20 mins

Cook 10 mins

Serves 4

Sago pudding with passionfruit caramel

Sago pudding based on coconut cream makes an easy midweek dessert with a tropical twist. In her book To Asia, With Love, Hetty McKinnon describes the accompanying passionfruit caramel as “dazzling” and “a revelation”. Encore!

Prep 20 mins

Cook 20 mins

Serves 4

Challaw (Afghan rice)

A two-stage cooking method gives this Afghan rice staple its unique texture and leaves it primed to complement sauce-based meat and vegetable dishes. From Parwana, by Durkhanai Ayubi.

Prep 15 mins (plus soaking rice)

Cook 30 mins

Serves 4-6

Sabzi (Afghan spinach and lamb curry)

Traditionally served at Nowroz (new year) celebrations, this Afghan spinach and lamb curry is mildly spiced and the meat meltingly tender. This version is from Durkhanai Ayubi’s book Parwana.

Prep 20 mins

Cook 50 mins

Serves 4-6

Kebabeh sikhi (Afghan lamb skewers)

These Afghan lamb skewers, from Durkhanai Ayubi’s book Parwana, are perfectly at home at an Aussie backyard barbie. Hold the tomato sauce and serve them instead with flatbread, onion and fresh herbs.

Prep time 30 mins (plus marinating)

Cook time 10 mins (plus preparing coals)

Serves 6

Emiko Davies’ torta Pasqualina

This vegetarian pie is traditionally made with foraged wild greens, but silverbeet and spinach work beautifully.

Prep 1 hour

Cook 1 hour 10 mins

Serves 6-8

Khanh Nguyen’s red curry of chicken and Thai eggplant

With homemade curry paste in the freezer, you can whip up a spice-charged meal in minutes.

Prep 40 mins

Cook 25 mins

Serves 4

Janni Kyritsis’ chicken baked in salt dough

This foolproof method of roasting a chicken results in a succulent, flavourful bird every time.

Prep 25 mins (plus resting the dough and the chicken)

Cook 40 mins-1 hour

Serves 4-6

Chui Lee Luk’s mee Siam

Popular in Malaysia and Singapore, this shared dish is a festive tradition in chef Chui Lee Luk’s family.

Prep 45 mins

Cook 35 mins

Serves 4

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