Serves | 4–5 people

Ingredients

 4–5 figs, sliced
2–3 Black Russian tomatoes, sliced
½ a white salad onion, thinly sliced
1 teaspoon ground sumac
50 ml sherry vinegar
100 ml extra virgin olive oil
1 block of feta

Directions

Layer your sliced tomato and figs on a plate, followed by your onion. Drizzle the vinegar evenly over the tomatoes and figs. Place your feta block on top.

Finish the salad by drizzling over the olive oil, dusting with sumac, and finishing with flaky sea salt.

Ingredients:

• 1 lb (450g) ground beef (80/20 fat ratio)
  
  

• 6 small flour tortillas (6-inch)
  
  

• 6 slices of cheddar cheese
  
  

• 1 cup shredded iceberg lettuce
  
  

• Cornichons
  
  

• Salt and pepper to taste
  
  

• Cooking oil for the skillet
  
  

For the Burger Sauce:

• ½ cup yoghurt
  
  

• 1 tablespoon tomato sauce
  
  

• 1 tablespoon seeded mustard
  
  
  

Instructions:

1. In a bowl, mix all the burger sauce ingredients until well combined. Set aside.
   
   

2. Divide the ground beef into 6 equal portions and roll them into balls.
   
   

3. Heat a skillet or griddle over medium-high heat and lightly oil it.
   
   

4. Place a beef ball onto the skillet, then immediately press a tortilla over it, smashing the beef into a thin layer that adheres to the tortilla.
   
   

5. Cook for about 2-3 minutes until the beef is browned. Flip the tortilla so the beef side is up.
   
   

6. Place a slice of cheese on the beef and cook for another minute until the cheese melts.
   
   

7. Remove from the skillet and top with shredded lettuce, pickle slices, and a drizzle of burger sauce.
   
   

8. Fold and serve immediately.
   
   

• 1 lb (450g) porterhouse, cut into bite-sized cubes
  
  

• Salt and pepper to taste
  
  

• 2 tablespoons butter
  
  

• 3 cloves garlic, minced
  
  

• 1 tablespoon chopped fresh parsley (optional)
  
  

• 1 head of butter lettuce or romaine, leaves separated
  
  

For the Rainbow Slaw:

• 1 cup shredded red cabbage
  
  

• 1 cup shredded carrots
  
  

• ½ cup thinly sliced red bell pepper
  
  

• 2 tablespoons rice vinegar
  
  

• 1 tablespoon sesame oil
  
  

• 1 teaspoon honey
  
  

• Salt and pepper to taste
  
  

Instructions:

1. In a bowl, combine the slaw ingredients and toss to mix. Set aside to marinate.
   
   

2. Season the steak cubes with salt and pepper.
   
   

3. Heat a skillet over high heat and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds.
   
   

4. Add the steak bites to the skillet and sear until browned and cooked to your desired doneness, about 2-3 minutes per side.
   
   

5. Remove from heat and sprinkle with chopped parsley if using.
   
   

6. To assemble, place a spoonful of slaw into each lettuce leaf, top with a few steak bites, and serve immediately.

Ingredients:

• 2 boneless, skinless chicken breasts
  
  
• 1 cup all-purpose flour
  
  
• 2 eggs, beaten
  
  
• 1 cup breadcrumbs
  
  
• ½ cup grated Parmesan cheese
  
  
• Salt and pepper to taste
  
  
• Olive Oil for frying
  
  

For the Green Goddess Dressing:

• ½ cup of yoghurt
• 
  
• Half avocado
  
  
• 2 tablespoons chopped fresh parsley
  
  
• 2 tablespoons chopped fresh chives
  
  
• 1 tablespoon chopped fresh tarragon
  
  
• 1 tablespoon lemon juice
  
  
• 1 clove garlic, minced
  
  
• Salt and pepper to taste
  
  

For the Salad:

• 2 cups chopped romaine or iceberg lettuce
  
  
• Optional: sliced cucumbers, cherry tomatoes, or other preferred salad additions
  
  

Instructions:

1. Prepare the dressing by blending all the dressing ingredients until smooth. Adjust seasoning as needed.
   
   
2. Butterfly the chicken breasts and pound them to an even thickness.
   
   
3. Season the flour with salt and pepper. Dredge each chicken piece in flour, dip into the beaten eggs, then coat with a mixture of breadcrumbs and Parmesan cheese.
   
   
4. Heat oil in a skillet over medium heat. Fry the chicken cutlets until golden brown and cooked through, about 3-4 minutes per side.
   
   
5. Toss the chopped lettuce (and any additional salad ingredients) with the green goddess dressing.
   
   

Serve the crispy chicken cutlets topped with the dressed salad.

Serves 4

Ingredients

4 tbsp vegetable oil

1 brown onion, finely chopped

2 garlic cloves, minced

1 tsp fresh ginger, grated

2 small zucchinis, grated

2 tbsp soy sauce

2 tbsp mirin

1 tbsp sake

1 tbsp caster sugar

500g beef mince

Rice for serving

Carrot, cabbage, radish and spring onion for serving

Method

1. Place a fry pan on medium heat and add in half of the oil. Once hot, add in the onion and cook for 5 minutes. 
2. Next, add in the zucchini, garlic and ginger and continue frying for another 5 minutes. Remove from pan.
3. While that’s cooking, make the sauce by combining the soy sauce, mirin, sake and sugar in a bowl.
4. Add in the remaining oil and turn the heat to medium-high. Once hot, add in the mince, breaking it up as it cooks.
5. Once it is nicely caramelised, add the onion mixture back to the pan and combine.
6. Pour the sauce over the meat and cook for another few minutes. Season with salt and plenty of black pepper. 
7. To assemble the bowls, add the rice, followed by the mince and then fresh vegetables.

Ingredients

2-3 sheets of puff pastry

1 packet Hagen’s lamb kofta

1 egg, beaten

Sesame seeds

Method

1. Preheat oven to 220 degrees celsius.

2. Thaw the frozen puff pastry.

3. Roll the koftas between your hands to make them slightly thinner, then lay onto the pastry with about 2 cm pastry overhanging.

4. Brush the overhanging edge of pastry with egg.

5. Roll the pastry tightly over the meat and press the pastry together. Use a fork to close tightly.

6. Continue with the remaining koftas.

7. Place on a tray, brush with egg and then top with sesame seeds.

8. Cook in preheated oven for 20 mins until golden on top.

9. Reduce heat to 180 and continue cooking for another 20 mins.

Ingredients

350g chicken drumettes

1 tbsp baking powder

½ tsp white pepper

1 tbsp gochujang chilli sauce 

1 tbsp soy sauce

1 tbsp honey

½ tsp sesame oil

Spring onion to serve

Method

1. Place the chicken into a bowl and pat dry with paper towel.

2. Sprinkle the baking powder onto the chicken, followed by the white pepper and season with salt. Toss to combine.

3. Place chicken into your air fryer at 180 degrees for 15 minutes.

4. Turn the airfryer up to 220 degrees and cook for another 10 minutes until golden.

5. While the chicken is cooking, make the sauce by combining the gochujang, soy, honey and sesame oil in a small saucepan.

6. Cook on low heat for a few minutes, until the honey has melted and it’s combined.

7. Pour the sauce over the cooked chicken drumettes and garnish with spring onion.

Ingredients

1 sourdough baguette

300g ricotta

Zest of 1 lemon

3 tbsp parmesan, grated

2 tbsp olive oil

2 Hagen’s chorizo

2 tomatoes, sliced

Pickled red onion

Fresh thyme

Method

1. Slice baguette into 1.5cm pieces, then place under the grill to lightly toast (make sure you keep an eye on them!)

2. To make the ricotta, add the lemon zest, olive oil and parmesan into a bowl and stir until well combined.

3. Slice the chorizo into 1cm pieces and sear in a hot pan until golden. Set aside on some paper towel.

4. To assemble, layer the ricotta onto the toast, follow with tomato, chorizo, pickled red onion and garnish with a sprig of thyme.

Serves 6-8 

Ingredients

2kg porchetta 

2 tbsp flaked sea salt

2 tbsp fennel seeds

1 tbsp peppercorns

1 tbsp fresh sage, finely chopped

1 tbsp fresh oregano, finely chopped

6 garlic cloves, minced

Zest of 1 lemon

Method

1. Take the porchetta out of the packaging and pat down with a paper towel.
2. Remove the ties and open up the piece of pork.
3. Season the meat with salt.
4. Next, make the seasoning by toasting the seeds on low for 5 minutes or until fragrant.
5. Use a food processor or a mortar and pestle to crush the fennel and pepper.
6. Combine the herbs, garlic and lemon zest.
7. Sprinkle the spices and herbs over the pork.
8. Roll the pork up as tightly as you can and tie it up in equal increments.
9. Place in the fridge uncovered for 24-48 hours to allow for the skin to dry.
10. Take the porchetta out 2 hours before you plan on cooking it and drizzle with olive oil and season generously with salt.
11. Preheat the oven to 150 degrees.
12. Place the pork on a rack and then on a foil lined tray and cook in the preheated oven for around 1.5 hours or until the pork reaches an internal temperature of 70 degrees celsius.
13. Turn the oven up to 250 degrees celsius to crisp up the skin, watching carefully that it doesn’t burn - depending on your oven, you might want to use the grill function. The internal temperature should read 75 degrees celsius.
14. Rest for half an hour before slicing. 

Serves 4-6 

Ingredients

200g rib eye roast

2 tbsp olive oil

1 tbsp Flaked salt

50g salted butter

3 garlic cloves, bruised

4 sprigs oregano

3 onions, quartered

2 bulbs garlic, halved 

½ C red wine

1 C stock

1 tsp apricot jam or sugar

Method

1. Take the roast out 2 hours before you plan on cooking it to bring it to room temperature.
2. Preheat the oven to 180 degrees celsius.
3. Pat it down, then drizzle with olive oil and season with salt on all sides.
4. Place a heavy based fry pan on medium-high heat and once hot, add in the rib eye roast, fat side down.
5. Cook until nicely browned on all sides.
6. Take the pan off the heat, then add in butter, garlic and oregano and spoon the melted butter over the meat for a couple of minutes. Remove from pan.
7. Put the onions and garlic at the bottom of the same pan for the meat to rest on.
8. Place the browned roast on top of the onions and pour the remaining butter on top.
9. Put in the preheated oven and cook until the internal temperature reaches 40-45 degrees celsius.
10. Remove from the oven and place in foil to rest for half an hour.
11. Make the gravy by placing the pan back on the stove on low heat and add in red wine. Cook down for a couple of minutes.
12. Add in the stock and jam and simmer on low heat for 10 minutes. Adjust seasoning as needed.
13. Strain gravy and set aside.
14. Slice roast and serve with gravy, roast spuds and your favourite greens. 

Serves 6 

Ingredients

Meatballs

500g venison mince

2 garlic cloves, minced

¼ C fresh herbs - parsley or coriander

2 tsp ground cumin

2 tsp smoked paprika

½ bread crumbs

1 egg

Sauce

1 brown onion, finely chopped

2 garlic cloves, minced

½ fennel, sliced

1 capsicum, sliced

1-2 tsp chilli flakes

1 tsp ground coriander

1 tsp smoked paprika

1 tsp cinnamon

Jar tomato passata

Method

1. Make the meatballs by combining all ingredients in a bowl. Season with salt and pepper then shape into balls. 
2. Place into an air fryer and cook until golden on the outside or fry them in a pan.
3. Then make the sauce. Start by frying off the onion on low heat with 2 tbsp olive oil.
4. After 5 minutes, add in the garlic, fennel and capsicum and continue frying on low heat for 15 mins. 
5. Add in all of the spices and fry off for another minute.
6. Add in the passata and turn the heat to high to bring it to a boil before reducing to a simmer
7. Next, add the meatballs back into the sauce and continue cooking for 20 mins.

Serves 6 

Ingredients

Meatballs

500g venison mince

2 garlic cloves, minced

¼ C fresh herbs - parsley or coriander

2 tsp ground cumin

2 tsp smoked paprika

½ bread crumbs

1 egg

Sauce

1 brown onion, finely chopped

2 garlic cloves, minced

½ fennel, sliced

1 capsicum, sliced

1-2 tsp chilli flakes

1 tsp ground coriander

1 tsp smoked paprika

1 tsp cinnamon

Jar tomato passata

Method

1. Make the meatballs by combining all ingredients in a bowl. Season with salt and pepper then shape into balls. 
2. Place into an air fryer and cook until golden on the outside or fry them in a pan.
3. Then make the sauce. Start by frying off the onion on low heat with 2 tbsp olive oil.
4. After 5 minutes, add in the garlic, fennel and capsicum and continue frying on low heat for 15 mins. 
5. Add in all of the spices and fry off for another minute.
6. Add in the passata and turn the heat to high to bring it to a boil before reducing to a simmer
7. Next, add the meatballs back into the sauce and continue cooking for 20 mins.

Discovered Wildfoods venison is ethically sourced, chemical-free, naturally low in fat, and high in protein, making it the ideal choice for your next meal. It’s incredibly easy to prepare, but be sure to cook it rare to medium-rare to keep the meat juicy and tender!

Makes 8-10 tacos

Ingredients

Pickled Onions

½ red onion, thinly sliced

⅛ C white vinegar

2 tsp castor sugar

Chimichurri

½ bunch parsley

½ bunch coriander

2 cloves garlic

¼ C olive oil

1 tbsp red wine vinegar

1 tsp sugar

Pinch salt

Spiced Butter

1 tbsp butter

1 tsp ground coriander

1 tsp ground cumin

1 tsp smoked paprika

Taco Assembly

Venison backstrap

Tortillas, warmed

Avocado, sliced

Cabbage, shaved

Method

1. Take the venison out of the fridge to slightly bring it up to room temperature.
2. Start by making quick pickled onions by combining red onion with vinegar, sugar and salt. Set aside.
3. Next make the chimichurri by adding all of the ingredients into a blender and blending until combined.
4. Drizzle olive oil on both sides of the venison and salt.
5. Place a heavy based fry pan on medium-high heat and once hot, add in the venison.
6. Press down with a spatula to ensure all areas of the meat are touching the pan for an extra crispy crust.
7. Once caramelised on one side, flip and cook the other side.Remove from the pan.
8. Add the butter to the pan and turn the heat off. Add in the spice and stir.
9. Place the venison back in the pan and baste with the spiced butter until the internal temperature is around 55 degrees celsius.  Remove from the pan and let it rest for 10 minutes while you heat the tortillas and prepare the other ingredients.
10. To assemble, place some cabbage onto the tortilla, followed by the sliced avocado, then venison, chimichurri then pickled onions.

Serves 4

Ingredients

4 Discovered Wildfoods venison burger patties

2 tomatoes, sliced

¼ red onion, sliced

Half lettuce

4 slices cheese

12 sliced pickles

4 burger buns

Burger sauce

¼ c mayonnaise

2 tbsp tomato sauce

1 tsp dijon mustard

1 tbsp pickle juice 

Method

1. Take the burger patties out of the fridge 20 mins before you plan on cooking them.
2. Ensure all of your toppings are ready to go, then start making the sauce.
3. Add all of the sauce ingredients into a bowl and mix thoroughly. Taste and season if necessary.
4. Place a heavy based pan on medium high heat and add in a trickle of oil.
5. Once hot, add in the burger patties, season with salt and press down with spatula or a burger weight. 
6. When nicely caramelised on one side (around 3 minutes) turn over and press down again.
7. After a minute, add on cheese and finish cooking. Remove from pan.
8. Add in the burger buns and briefly toast both sides.
9. To assemble the burger, spread a good amount of the sauce on the base of the bun, followed by lettuce, burger pattie, tomato, pickles, onion then more burger sauce and finally the top of the bun. 

Serves 4

Your preferred Bantry Organic Chicken cuts with their skin on. I’ve used skin-on breasts, drumettes, and wingettes.

5 large dutch cream potatoes  

1 kg broad beans

1 Large bunch green asparagus, or 2 small

1 banana shallot

1 bunch tarragon

150g salted butter 

1 lemon

1 clove garlic

Extra virgin olive oil

Aged red wine vinegar 

Flaked salt

Brine

1L water

90g salt 

1 tablespoon honey

1 lemon, juiced

A few sprigs of thyme

For the brine:

1. To make the brine, put 250ml of boiling water in a saucepan or heat-proof vessel and dissolve the salt and honey into it.
2. Then throw in the thyme, lemon and the rest of the water. Use water that’s as cold as possible; you don’t want to put your chicken into hot brine, or it will start to cook. You can also cool your brine by substituting some of the cold water weight and using ice instead. 
3. Once the liquid has cooled right down, immerse your chicken in it. The chicken needs to be fully covered by the liquid. Leave the chicken in the salt solution for two hours in the fridge.

For the chicken and salad:

1. Peel and slice your potatoes. Put them in a baking dish and season them with olive oil, salt and pepper. Bake at 180° fan-forced, for around 25 minutes or until tender. 
2. Make your butter. Take your butter and soften it if need be, then grate in a clove of garlic, the zest of a lemon, and a handful of tarragon that’s been finely chopped. 
3. Take your chicken out of your brine solution and pat dry. Sear in a hot pan until there’s nice golden colour over its skin.
4. Place your seared chicken over the potatoes. Then coat each piece with your compound butter. 
5. Place the baking tray back into the oven. From here, depending on your cuts, your chicken should take around 20-25 minutes at 180° to cook through. Smaller cuts will need less time.
6. While the chicken is cooking, blanche and pod your broad beans.  Then, lightly fry your asparagus in olive oil. Mix both together with some finely sliced shallots and season with red wine vinegar and salt. 

Serves 2-3

6 lamb cutlets 

4 globe artichokes 

2 cups fine breadcrumbs 

70g parmesan, finely grated 

2 cloves garlic, grated

A handful parsley, finely chopped

A few sprigs of thyme

2 Lemons

Extra virgin olive oil 

1/2 cup dry white wine

Flaked Salt

1. Preheat your oven to 180°c.
2. To make the breadcrumb stuffing, spread out your breadcrumbs in a baking tray, drizzle with olive oil and toast until golden; this will only take a few minutes. 
3. In a medium bowl, mix together the breadcrumbs, one clove garlic, parsley, and parmesan. Season with salt and olive oil, and stir well. Use enough oil to moisten the breadcrumbs without making them clump. Set aside.
4. Clean and trim the artichokes. Fill a large bowl with water and squeeze the juice of one lemon into the bowl. Clean and trim the artichokes, cutting off all the fibrous parts of their leaves and stems off. You’ll also have to get out the fuzzy choke inside the artichoke, which, if cooked, won't tenderise. Immerse each artichoke in the water to prevent browning once each one is done.
5. Stuff the artichoke leaves with the filling, then transfer the filled artichokes to a heavy-bottomed baking tray or pot that can fit them tightly.
6. Pour the wine into the bottom of the dish, then also add around a cup of water- there should be enough for the water to come about 1/3 of the way up the artichokes. 
7. Cover the dish with foil and bake for around 50 minutes, then remove the foil and continue to bake until browned and tender. 
8. Meanwhile, bring your cutlets to room temperature.
9. Then, marinate them in garlic, olive oil, salt and thyme. 
10. Grill them on a hot barbecue or grill iron pan. Once cooked to your liking take off the heat and season with lemon juice.  
11. Sevre the artichokes next to the cutlets and maybe with some dressed leaves too. 

Serves 2 

2 Ora King Salmon Fillet 

1 Orange

1 Bunch Hakurei Turnip

1 Bunch Baby Fennel 

1 Tablespoon Honey

A Few Handfuls Salad Leaves 

Extra Virgin Olive Oil

Aged Red Wine Vinegar 

Flake Salt 

1. Pull your salmon out of the fridge and let it come to room temperature. 
2. Preheat your oven to 180° fan-forced. 
3. Wash and chop up your fennel. Wash and then cut your turnips into quarters. Add both to a baking dish with some olive oil and salt. 
4. Bake for around 15-20 minutes or until the vegetables have softened. 
5. Once tender, pull out the baking tray. Squeeze the juice of one orange over the vegetables, along with one tablespoon of honey.
6. Place your salmon skin side up in the baking tray and sprinkle with salt. 
7. Turn your oven onto its grill setting. Grill the salmon and vegetables until the salmon has just cooked through; this won't take long at all, 10-15 minutes or less.  When cooked through, the salmon will flake easily and turn from semi-translucent to milky white. 
8. Plate the salmon as soon as it’s cooked and throw the vegetables through a simple salad, seasoning with olive oil and vinegar, then plate. 

Juicy lamb kofta paired with a vibrant pearl barley salad. Roasted carrots, fresh herbs, and tangy pomegranate molasses create a colorful medley, complemented by creamy tahini-garlic yogurt. A perfect blend of flavors and textures for a delightful, wholesome meal.Serves 2-3

6 Hagens lamb kofta

250g pearl barley

5 mixed orange and purple carrots

1 handful slivered almonds

1 cup finely chopped mixed herbs: mint, dill, parsley and spring onion 

2 tablespoons pomegranate molasses

100g Bulgarian feta, crumbled

2 lemons, juiced

1 cup Greek yogurt 

2 tablespoons tahini 

1 clove garlic, grated

Extra virgin olive oil

Aged red wine vinegar

Flaked salt 

• In a large pot, combine the pearl barley with enough water to cover it. Bring to a boil and cook uncovered until tender, around 15 minutes. Drain and let cool.
• Toast the almonds in a preheated 160C oven for 10–15 minutes. Set to one side. 
• Peel and cut carrots, pop them in a baking tray, and then douse them with olive oil and season them with salt. Bake at 180C until tender and have some colour on them, around 20 minutes. 
• Place all salad ingredients in a large bowl and toss to combine: carrots, barley, almonds, feta, herbs and season with pomegranate molasses, lemon juice, vinegar, salt and oil. 
• Mix tahini and garlic into the Greek yogurt and season with lemon juice and salt. 
• Grill lamb kofta on a hot barbeque or grill plate and serve them up immediately next to some of the yogurt and then some of the salad. 

Serves 2

Ingredients

500g venison

60g butter, room temperature

1 garlic clove, minced

1 tbsp rosemary, finely chopped

2 tbsp neutral oil

Method

1. Start by seasoning your venison the night before if time permits. Pat it down with paper towel and salt liberally and place in the fridge uncovered overnight.
2. Bring your venison out of the fridge an hour before you want to cook it to warm it up slightly.
3. Mix the butter with the garlic and rosemary and set aside.
4. Place a cast iron pan on high heat and drizzle with oil.
5. Once hot, add in the venison and cook for 2 minutes.
6. Then turn and continue cooking for another 2 minutes.
7. Add in the butter and baste the tenderloins and cook until the internal temperature reaches 55 degrees celsius for medium rare.

Ingredients:

- 2 tbsp extra virgin olive oil

- 300g beef mince

- 1 potato, cut into 1cm chunks

- 1 red onion, cut into wedges

- 1 spring onion, thinly sliced, white and green parts separate

- 2 tsp cajun seasoning

- 50g baby spinach

- 2 eggs

Method:

1. Heat 1 tbsp oil in a medium frypan over high heat. Cook the beef mince, breaking it apart with a spoon, for 3-4 mins until browned.
2. Turn the heat down to medium. Add the potato, red onion and white part of the spring onion to the mince. Cook, stirring, for 5 mins, then add cajun seasoning and ¼ cup water. Continue to cook, stirring occasionally, for a further 5 mins or until the potato is softened. Stir in the spinach and ¼ cup water and cook for 1-2 mins until wilted.
3. In the meantime, heat 1 tbsp oil in a medium frypan over medium heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set.
4. Distribute the beef, red onion and potato hash among plates. Top with a fried egg, scatter with the remaining spring onion and enjoy!

She has provided us a no fuss quick and easy recipe using our Organic Chump Chops. As well as other ingredients she got her peak box Natoora Melbourne.

Serves 3-4
6 lamb chump chops
salt flakes
freshly ground black pepper
extra virgin olive oil
1 handful mixed herbs for braising, I used fennel and lemon thyme
3 medium Dutch cream potatoes, peeled and cut into wedges
250ml good quality chicken stock
1 lemon

Method
1. Preheat your oven to 180C fan-forced.

2. Peel, cut and then boil your potato wedges until just cooked through. Drain them well.

3. Season the chops with salt and pepper and drizzle lightly with olive oil. Sear the chops in a heavy-based pan over medium heat until brown.

4. In a baking dish, assemble the chops, potatoes, herbs and stock. Season the whole dish well, with salt, pepper, olive oil, and lemon.

5. Bake, uncovered, for around 40 minutes or until the chops are tender. The potatoes should be a nice golden colour, and the liquid should be reduced.

6. Finish with more lemon juice.

Serves 4

Ingredients

500g stir-fry beef

½ C cornflour

2 tbsp neutral oil

Sauce

¼ C honey

3 tbsp soy sauce

2 tbsp shaoxing wine

1 tbsp ketchup manis

1 tbsp rice wine vinegar

1 tsp chilli flakes - optional

½ brown onion, sliced

2 garlic cloves, crushed

1 tsp ginger, minced

½ red capsicum, sliced

½ bunch broccoli, cut into batons

Method

1. Take your beef out of the fridge half an hour before cooking to bring it up to room temperature.
2. Place the beef in a plastic bag and add in corn flour and season with salt and pepper. Shake the bag to ensure all pieces are covered evenly.
3. Add the beef to the air fryer basket and spray with oil. Be careful not to overcrowd the basket and cook in two batches if you need to.
4. Cook until the beef is golden and turn half way if you need to.
5. While the beef is cooking, prepare the sauce by combining all of the ingredients in a jug.
6. When the beef is all cooked and golden, heat a wok on high heat and add in the oil.
7. Once hot, add in the onion, garlic and ginger and cook for two minutes.
8. Then add in the capsicum and broccolini and cook for another two minutes.
9. Pour in the sauce and cook for a few minutes before adding in the cooked beef.
10. Stir and coat the beef and season as necessary.
11. Serve with rice and garnish with spring onion and sesame seeds. 

Serves 2-3

Ingredients

1kg pork belly

1 tsp five spice

1 tsp salt

1 tsp white pepper

1 tbsp white vinegar

1C salt

Method

1. Take the pork belly out of the packaging and cut it to a size that will comfortably fit in your air fryer. If there’s remainder, put it in the fridge and use in a stir fry or for another recipe.
2. Place the pork belly on a tray, uncovered in the fridge overnight if time permits.
3. Take the pork belly out of fridge and season the meat side with five spice, salt and white pepper.
4. Poke holes on the skin of the pork using a metal skewer or knife, just puncturing the skin not through to the meat.
5. Place the pork belly onto a piece of foil and fold the foil up to frame the pork, leaving 1 cm above the pork, to keep the salt in.
6. Brush the skin with the vinegar, then completely cover the skin with a layer of salt.
7. Put the pork in the foil into the air fryer and cook on 130 degrees celsius for 30 minutes. 
8. Remove the salt layer and brush off any excess with a brush.
9. Turn the airfryer up to 200 degrees and cook for 30 minutes or until the skin is crispy.
10. Let it rest for 10 minutes before slicing.

Looking for an easy slow-cooked magic recipe perfect for busy mums? One that you can leave in the oven or make in the slow cooker?

We've found the perfect dish: Slow Cooked Greek Lamb. 

Ingredients 

2kg organic lamb leg bone in

4 large potatoes chopped into qtrs 

2 red capsicums large chunks 

2 red onions large chunks

6 bay leaves 

Salt and pepper

Olive oil, dried oregano and ground cinnamon

1 lemon 

1 garlic 

Instructions 

Preheat oven to 160c 

Place potatoes, capsicum, red onions and bay leaves in a pot / tray grind with plenty of salt and pepper. Sit lamb on top with the fat side facing up, 

Rub oil on the lamb and then add the dried oregano, a pinch of ground cinnamon and season with salt and pepper. 

Cut small slits into the fat of the lamb and add garlic into the slits, then ndd the rest of the garlic with vegetables. Squeeze the half a lemon all over the potatoes and veggies then pour 200 mls of stock. 

Put the lid on the pot tightly or cover with foil if using a roasting dish. Place in the oven and roast for four hours until the lamb is falling apart. Make sure to check halfway through cooking, and add a few drizzles of the stock if you think the dish needs it.

15 minutes before the end of the cooking time add another splash of stock then turn up the oven to 220c, roast uncovered until the potatoes and vegetables have browned. 

Remove the bay leaves. Serve and enjoy!