ROASTED CARROT, CAULIFLOWER & BLACK LENTIL SALAD WITH HONEY MUSTARD DRESSING

Recipe & Images: EMMA GALLOWAY Honey rounds out this mustard-forward dressing to coat tender roasted vegetables and protein-rich lentils. This can be served as a side or a meal in its own right. Serves 4–6 4 large carrots (approx. 500g), ends trimmed and sliced into bite-sized chunks ½ large cauliflower, cut into florets (cut stem…

SATAY ROAST CHICKEN

Recipe: VICKI RAVLICH-HORAN | Images: BRYDIE THOMPSON Cooking a whole chicken is very economical, often you can get whole free-range chicken for the same cost of two skinless boneless breasts. If your butchery skills are limited, restricting yourself to a whole chicken does not mean roast chicken is your only choice. This satay chicken is…

OTTOLENGHI FLAVOUR by Yotam Ottolenghi

Recipe: extracted from OTTOLENGHI FLAVOUR by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, $60) | Photography: JONATHAN LOVEKIN The third installment in Yotam’s bestselling and multi-award-winning Plenty series, Ottolenghi Flavour celebrates the limitless potential of vegetables and reveals how to transform them into magical dishes. Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s…