INGREDIENTS: 4X 80g veal schnitzels JERK SEASONING: 1 tsp ground allspice ½ tsp cayenne pepper ½ tsp ground black pepper ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp thyme leaves SPICED CORN AND BEANS: 2 tbsp extra virgin olive oil 1 red capsicum, diced 1 cup frozen corn kernels 300g can kidney beans, rinsed & drained 1 tbsp smoked paprika 2 tbsp barbeque sauce ¼ cup coriander leaves, chopped 1 lime, halved, to serve 1 bunch of broccolini, to serve SERVES: 2 PREPARATION: 15 minutes COOKING: 15 minutes PROCESS: 1. Mix spices for jerk seasoning in a small bowl and rub over veal. Heat half the oil in a large frying pan over high heat and cook 2 veal schnitzels for 40 seconds each side, repeat with remaining schnitzels. 2. Heat oil and fry capsicum for one minute, add corn and kidney beans, smoked paprika and barbecue sauce and heat through. 3. Serve with broccolini, garnish with coriander and lime. TIPS: 1. Try with beef minute steaks instead of schnitzels. 2. If you want something spicier with the beans use chipotle or adobo sauce instead of barbecue sauce. 3. Try black beans or four bean mix instead of kidney beans. 4. Double the quantities in the recipe to make enough for 4. SWITCH TO MAKE: Cajun veal: Try a Cajun spice rub instead. Mix equal parts ground cumin, ground coriander and paprika, add oregano and cracked black pepper and mix to combine.

INGREDIENTS: 1kg forequarter lamb chops, trimmed of fat ½ lemon, juiced ½ cup water 1 bunch of coriander roots, stems & leaves, washed & chopped 5cm ginger, peeled & chopped 6 cloves garlic, peeled 1 long green chilli, deseeded 1 tsp ground turmeric 1 tbsp sunflower oil 1 tsp fennel seeds 1 medium brown onion, sliced ROAST CAULIFLOWER, PUMPKIN & GREEN BEANS: 1 tsp sunflower oil 1 tbsp cumin seeds ½ head cauliflower, broken into florets 2 cups green beans, halved, blanched 600g kent pumpkin, cut into 2cm wedges 2 cups brown basmati rice, flatbread & chilli pickles, to serve SERVES: 4 PREPARATION: 25 MINUTES COOKING: 1 HOUR 15 MINUTES PROCESS: 1. Preheat oven to 150°C fan-forced. 2. Place lemon juice, water, coriander, ginger, garlic, chilli and turmeric into a blender. Cover and blend for 1 minute or until smooth. 3. Pour half the oil into a flameproof casserole dish and place over medium heat. When hot, add lamb and cook for 6-8 minutes until browned. Set aside. Pour off rendered lamb fat from the pan. Add remaining oil and fennel seeds and then immediately add the onions and stir until golden. Return lamb to pan. 4. Pour the contents of the blender over the lamb and bring to a simmer. Cover with lid and place in the oven for 1 hour to 1 hour 15 minutes or until the lamb is tender. 5. Toss cauliflower and pumpkin in oil and spread over a baking tray, sprinkle with cumin seeds and roast for 40 minutes or until it begins to brown at the edges. Toss with blanched green beans. 6. Serve with rice, flatbread and chilli pickles. TIPS: 1. Try using diced lamb shoulder or lamb chump chops instead. 2. Adjust the type of herbs and spices in your sauce. Try curry powder, ground cumin or ground coriander. 3. Improve the flavour by making the day before. 4. Soak fresh coriander in a bowl of cold water to remove all grit or dirt. Wrap in a clean tea towel and shake free of water before using. SWITCH TO MAKE: Rogan josh: To the blender, add 4 tomatoes and swap green chilli for red chilli. When adding the fennel seeds to the pan, add 1 tablespoon cardamom pods, 2 cloves, 1 cinnamon stick and 2 bay leaves.

INGREDIENTS: 800g beef chuck, trimmed of fat, 2.5cm diced 1 tsp sunflower oil 1 tbsp Szechuan peppercorns (or black peppercorns) 2 onions, cut into wedges 2 carrots, chopped on the diagonal 2 cups parsnip, peeled & diced 2 cloves garlic, sliced 1 long red chilli, finely chopped 1 tbsp salt-reduced soy sauce 1 tbsp toasted sesame paste (or tahini) 500ml salt-reduced beef stock 2 heaped tsp corn flour 2 spring onions, sliced SWEET POTATO TOPPING: 500g sweet potato 1 tsp finely grated ginger 4 steamed choy sum (or similar Asian green), to serve SERVES : 4 PREPARATION : 20 MINUTES COOKING : 1 HOUR 40 MINUTES PROCESS : 1. Drizzle beef with sunflower oil in a bowl and toss to coat. Toast Szechuan peppercorns in a small frying pan until fragrant, be careful not to burn. Grind to a fine powder using a mortar and pestle. 2. Place a large cast iron casserole dish over medium-high heat. Brown beef in 2-3 batches, add ground peppercorns, onions, carrots, parsnip, garlic, chilli, soy, sesame paste and stock and bring to the boil. Cover and simmer for 1 hour 15 minutes or until beef is tender. 3. Mix a few tablespoons of the cooking liquid with the corn flour until it is a smooth paste and stir into the mixture. Cook for 5-10 minutes until the mixture thickens. Add spring onions. 4. Meanwhile steam sweet potato and mash with ginger. Preheat the oven to 200°C. Divide pie filling between 4 x1 cup-capacity ramekins and top with sweet potato topping. 5. Bake pies for 15 minutes or until the sweet potato begins to brown and serve with steamed choy sum. TIPS : 1. Save time and use lean beef mince instead of chuck. Reduce the cooking time to 30 minutes and only use half the stock. 2. Szechuan peppercorns are available from Asian grocers or in the Asian section of the supermarket. If you don't have a mortar and pestle, you can place peppercorns in a zip lock bag and whack them with a rolling pin. 3. If you don't have toasted sesame paste or tahini, substitute with 1 teaspoon sesame oil mixed with 1 teaspoon peanut butter. 4. Make one large pie by using a 4-cup capacity baking dish or 8-9 inch pie plate. SWITCH TO MAKE: Chilli and stout beef pies with mushy peas: Leave out the Szechuan peppercorns, soy sauce, sesame paste and spring onions. Use stout instead of stock and serve with mushy peas.

INGREDIENTS: 1 lamb shoulder, deboned & trimmed of fat 1.2kg) 6 cloves garlic, chopped 1 tsp cinnamon 1 lemon, zested & juiced 1 tbsp harissa paste (or 1 tsp chilli powder) 1 tbsp olive oil ¼ cup raisins ½ butternut pumpkin, cut into 2cm slices 8 baby eggplants, halved lengthways 3 bunches of baby heirloom carrots, peeled, stalks trimmed to 4cm CRANBERRY & KALE QUINOA: 1 cup quinoa 3 cups Tuscan kale (cavalo nero) or spinach, finely shredded 1 tbsp olive oil 2 tbsp orange juice ¼ cup dried cranberries ¼ cup mint leaves Greek yoghurt & pomegranate seeds, to serve SERVES: 6-8 PREPARATION: 20 MINUTES COOKING: 1 HOUR PROCESS: 1. Preheat oven to 200°C fan forced. 2. Place garlic, cinnamon, lemon zest and juice, harissa and oil in a large bowl and mix to combine. Spread half the marinade all over the lamb. Sprinkle raisins over the inside of the lamb and roll it up into a log. Tie firmly with kitchen string at 2cm intervals to enclose. 3. Place lamb in a roasting tray and toss pumpkin, eggplant and carrots in the remaining marinade and place around the lamb. 4. Roast lamb in the oven for 40 minutes or until it begins to brown, then reduce temperature to 160°C and cook for 20 minutes per kilogram of lamb for medium or until cooked to your liking. Rest for 10-15 minutes, remove string and slice. 5. For quinoa, cook according to packet directions. Place kale on top of quinoa to steam for the last 5 minutes of cooking and replace the lid. Stir kale through the quinoa. Add olive oil, orange juice and cranberries and stir to combine. Scatter with mint leaves just before serving. 6. Serve with sliced lamb, yoghurt and pomegranate seeds. TIPS: 1. Marinate the lamb overnight for extra flavour and tenderness. 2. Make your own harissa by forming a paste of red chilli and garlic with a splash of vinegar. Keep covered in oil in the fridge. 3. Get your butcher to debone the lamb shoulder for you, then take the bones home and add them to your next soup for flavour. 4. Try couscous instead of quinoa, or wild rice mixed with basmati rice. SWITCH TO MAKE: Lamb shawarma: Leave out harissa and raisins. Add chopped coriander, cayenne pepper, cumin, ground coriander, paprika, cardamom and allspice. Serve in pita bread with a salad topped with yoghurt.

INGREDIENTS: 600g rump steak, fat trimmed MARINADE: 1 stick of lemongrass, trimmed & outer leaves removed (or 1½ tbsp of lemongrass paste) 2 garlic cloves, peeled 1 tsp fish sauce 1 tsp cracked black pepper 2 tsp caster sugar SALAD: 4 large lettuce leaves, torn (oakleaf, butter or baby cos varieties) 350g softened vermicelli rice noodles 1 cup loosely packed mint leaves 2 medium carrots, shaved into ribbons 2 Lebanese cucumbers, deseeded & sliced 1 medium yellow capsicum, cut into strips 100g snow peas, sliced DRESSING: 2 tbsp lime juice 1 tbsp fish sauce 3 tsp caster sugar 1 red chilli, finely chopped (optional) PREPARATION: 25 MIN, PLUS MARINATING TIME COOKING: 10 MIN SERVES: 4 PROCESS: 1. Pound the beef to a 1cm thickness. Cut into long, wide slices and place in a bowl with the marinade. Stir to combine, cover and set aside for 30 minutes. 2. Preheat a chargrill or barbecue to moderately hot. Thread the beef onto skewers. 3. Grill the beef skewers for 1½ minutes on each side or until cooked to your liking. 4. Mix the salad ingredients with the dressing and place them on a large platter. Top with the beef skewers and serve. Alternatively, try serving beef skewers with the salad in individual bowls or noodle boxes. TO MAKE THE MARINADE: Finely chop the lemongrass and garlic and pound in a mortar and pestle until it becomes a coarse paste. Add the fish sauce, pepper and sugar and stir to combine. If using lemongrass paste, add it to the crushed garlic, fish sauce, pepper and sugar and combine. TO MAKE THE DRESSING: Stir the ingredients together and set aside. SWITCH TO MAKE: Asian beef lettuce cups: Marinate the beef as whole steaks and grill until cooked. Slice thinly and toss with the noodles, mint, vegetables and dressing. Serve in iceberg lettuce cups with a sprinkling of chopped roasted peanuts.

INGREDIENTS: 2x400g rib-eye cutlets (rib steak bone-in rib-eye steak on the bone), fat trimmed 2 tsp cumin seeds 2 tsp coriander seeds 1 pinch of dried chilli flakes 1½ tbsp olive oil ROASTED CARROTS: 2 bunches of baby carrots, trimmed & scrubbed 2 tsp fresh thyme leaves 400g tin chickpeas, rinsed & drained 100g baby spinach leaves DRESSING: 200ml Greek yoghurt 2 tbsp chopped coriander leaves 1 tbsp lemon juice PREPARATION: 15 MIN, PLUS MARINATING TIME COOKING: 30 MIN SERVES: 4 PROCESS: 1. Preheat a small frying pan over medium heat and add the cumin and coriander seeds. Shake the pan and take off the heat when the seeds release their aroma. 2. Place the seeds into a mortar and pestle or spice grinder with the chilli flakes and grind to a coarse powder. 3. Add 2 tsp olive oil and rub the spice mixture over the beef. Cover and set aside for 30 minutes. 4. Preheat a chargrill to moderately hot and the oven or lidded barbecue to 180C. Cook the beef on the chargrill for 5 minutes on each side or until nicely charred. Transfer to an oven tray and place in the oven or barbecue for 5-7 minutes for medium rare to medium. Set aside to rest for 10 minutes. 5. Cut the beef off the bone and slice it into thick pieces. Season with salt and pepper. Place vegetables onto a large platter and top with the meat slices. Serve with the dressing. TO ROAST THE CARROTS: When the Beef goes on the grill, toss the carrots with the remaining olive oil and season with salt and pepper. Place on a baking tray and cook for 30 minutes or until tender and golden. Toss the thyme leaves and chickpeas through the carrots for the last 10 minutes of cooking time. Remove from the oven, stir in the spinach leaves and allow them to wilt a little. TO MAKE THE DRESSING: Mix the yoghurt, coriander and lemon juice together and season to taste with salt and pepper. SWITCH TO MAKE: Roasted rib-eye cutlet with salsa verde: Cook the beef without the spices and chilli. Make a simple salsa verde by chopping 2 cups of flat leaf parsley leaves with some garlic, anchovies, capers and gherkins. Season and stir in a splash of extra virgin olive oil and white wine vinegar. Slice and season the beef. Serve with sautéed silverbeet and a dollop of Dijon mustard.

INGREDIENTS: 600g lamb rump steak, fat trimmed MARINADE: 2 cloves garlic, finely chopped 2 tsp finely grated ginger 2 tsp canola oil 1 tsp sugar 1 tsp ground cumin 1 tsp salt-reduced soy sauce SALAD: 4 cups shredded Chinese cabbage 1 small red capsicum, cut into strips 100g bean sprouts 1 medium zucchini, grated 1 tbsp toasted sesame seeds 3 tsp rice wine vinegar 2 tsp salt-reduced soy sauce 1 tsp sesame oil PICKLED CARROT: 3 tsp sugar 1 tsp fine salt 1 tbsp rice wine vinegar 1 carrot, cut into matchsticks PREPARATION: 10 MIN, PLUS MARINATING & PICKLING TIME COOKING: 5 MIN SERVES: 4 PROCESS: 1. Place the Lamb into a mixing bowl with the marinade ingredients. Mix well to coat the Lamb. Set aside for 15 minutes. 2. Preheat a chargrill or barbecue to moderately hot and cook the Lamb for 2-2½ minutes on each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes. 3. Slice Lamb as required and serve with the salad. TO PICKLE THE CARROTS: Place the sugar, salt and vinegar into a wide-based bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving. TO MAKE THE SALAD: Place the pickled carrot into a bowl with the salad ingredients and stir to combine. SWITCH TO MAKE: Teriyaki lamb skewers: Leave the cumin out of the marinade. Slice the lamb steaks into long strips before marinating. Thread onto skewers and grill. Make a simple teriyaki sauce by boiling soy sauce, mirin, sake and sugar and brush liberally over the cooked lamb. Sprinkle with toasted sesame seeds and some chopped spring onion. Serve with steamed rice and stir-fried spinach.

INGREDIENTS: 500g lean beef mince 3 cloves garlic, finely grated 1 tsp ginger, finely grated 2 tbsp sunflower oil 1 medium eggplant, diced 2 medium brown onions 2 tbsp Madras curry powder 2 cinnamon sticks 1 Roma tomato, chopped ½ cup natural yoghurt ½ cup chopped mint leaves Basmati rice, to serve SERVES: 4 PREPARATION: 15 mins COOKING: 50 mins PROCESS: 1. Combine beef mince, garlic, and ginger in a bowl. Roll into 20 meatballs. 2. Heat 1 tbsp oil in a large frying pan, cook meatballs until brown and set aside. Fry eggplant until golden and set aside. 3. Finely chop onions, add remaining oil to the pan and cook until golden brown. Add curry powder and cinnamon sticks and stir until fragrant. Add tomatoes and 2 cups water and cook, stirring occasionally for 20 mins until the sauce thickens. 4. Add meatballs and eggplant, cover and cook for 10 mins or until the meatballs are cooked. Turn off the heat and add yoghurt and mint and stir. 5. Cook basmati rice according to packet directions and serve with meatballs on top. TIPS: 1. Use leftovers in a sandwich, halve meatballs and heat with sauce. Fill sandwiches with meatballs, sauce and salad. 2. Substitute cinnamon sticks with 2 tsp garam masala.

INGREDIENTS: 800g beef bolar blade roast 2 tsp olive oil 2 tbsp Dijon mustard 2 tsp rosemary, finely chopped 2 tsp thyme, finely chopped 2 tbsp flat-leaf parsley, finely chopped 250g Desiree potatoes, peeled, chopped 500g cauliflower, trimmed, cut into florets ⅓ cup fresh ricotta 2 tbsp chopped chives Rousted cherry tomatoes and steamed green beans, to serve SERVES: 4 PREPARATION: 15 mins COOKING: 55 mins, plus 15 mins resting time PROCESS: 1. Preheat oven to 160°C. 2. Brush beef with olive oil. Preheat a large non-stick frying pan over high heat. Cook beef for 1-2 mins each side or until evenly browned. Transfer beef to a roasting dish. 3. Combine the mustard, rosemary, thyme and parsley in a bowl. Brush the mustard mixture evenly over the top and sides of the beef. Roast beef in preheated oven for 45-50 mins for medium or until 65°C on a meat thermometer. Remove from oven, cover loosely with foil and set aside to rest for 15 mins. 4. Meanwhile, cook potato and cauliflower in a saucepan of boiling water for 12 mins or until tender. Drain. Return to saucepan and mash until smooth. Stir through ricotta and chives. 5. Cut beef across the grain into slices of even thickness. Divide mash between plates, top with some slices of beef. Serve with roasted cherry tomatoes and steamed green beans. TIP: To roast cherry tomatoes, place 250g of tomatoes on a baking tray and spray with olive oil. Roast for 10-12 mins or until just wilted.