The mint yogurt sauce is ready in minutes and it complements them perfectly. I love lamb. It has this distinct, bold flavor that I really enjoy. Beef is delicious, of course, but compared with lamb, its flavor profile is actually quite tame. The bold flavor of these lamb burgers is complemented perfectly by the mint yogurt sauce. It’s not just a great combination of flavors, but also of textures - the warm, juicy burgers and the cool, creamy sauce....

We love the classic Cheese and Bacon Crispy Potato Skins, but anything pizza flavoured is always a winner! I love pizza and I love potato (oh – and cheese), so it was inevitable that I would do a mash up of the two. I’ve made pizza potato skins in the past using full size potatoes, but I found that there was too much pizza sauce and cheese required to fill the potato skin (because the scooped out potato bowl is quite deep)....

Nasi Goreng Anyone who has been to Bali would be familiar with Nasi Goreng and probably had it almost every day because it’s everywhere and darn delicious! So for those who have tried and love Nasi Goreng, you will be surprised how easy this is to make in your very own home. And for those who haven’t tried it, I hope you do! The literal translation of Nasi Goreng is “fried rice” in Indonesian and Malaysian – and that’s exactly what it is!...

Sounds indulgent? That would be because it is. 😈 This cake is not for faint hearts and weak arteries. It’s for serious Nutella lovers only! Nutella Cheesecake I’m a little fussy about my cheesecakes. In the past I’ve publicly declared that baking is the one and only way to achieve a light-and-still-rich-but-not-overly-so cheesecake that ticks all the right boxes. But there are times when baking is not the route to the best result....

For those of you who are doubtful about this one-pot pasta method of cooking, see below for why this one works! Before I start on the recipe, I have a message for the purists out there who are doubtful (and some even offended!) by this one-pot method of cooking pasta: A Message for the One-Pot-Pasta Cynics! I don’t blame you for being unsure about this recipe. I’ve tried my share of total one-pot-pasta duds, with the two biggest offenders being an unpleasantly sticky sauce from all the starch from the pasta, and unevenly cooked pasta....

The oaty chocolate hot smoothie from last week seemed pretty popular, so I was considering another creamy one for this week…. However, I just couldn’t resist a bright orange smoothie for Halloween! If you were hoping for a creamy one, then I’ll make it up to you next week. I was supposed to finish this series in October, but I’m enjoying it so much I’m going to do a bonus one next week....

PIKELETS – an Aussie favourite! It wasn’t until I was in my 20’s that I learned that pikelets are actually a very Aussie thing. I grew up thinking that kids all over the world were snacking on pikelets and begging their mums to make them for breakfast. But actually, while they are well known in Australia and New Zealand (and apparently in Scotland???), the rest of the world is sadly deprived of pikelets....

I think it was the hottest day of our Disney trip last year when we came across Dole whip. A proper eyes rolling back into the head moment when we took that first taste! It’s pineapple-y, creamy, thick and refreshingly cold. I’ve had it on my list to try to recreate ever since, but I thought i’d wait until the warmer months. I’m a bit nesh, and icy cold snacks don’t appeal to me when it’s anything colder than strappy t-shirt weather....

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

“I don’t know whether people will think this is wacky or clever or just weirdly lazy.” This is the way I’ve been making chicken pot pie for midweek meals for as long as I can remember. It’s a “free form” pie, which means you bake the pastry separately from the filling, then to serve, you just pop it on top of the filling. The reality is, whenever I make a large pie to share and dish it onto plates, the pastry becomes a crumbled mess and the filling oozes out everywhere....

It’s one of those things that you have to celebrate by yourself though. Personally I think my family should be exclaiming in delight that I made luscious, creamy, healthy soup from the unused ends of my ratatouille veg and the tiny bit of leftovers from the meal itself. Don’t get me wrong, I’m happy that everyone polished off their soup, and even demanded seconds. But wouldn’t it be nice to get a ‘WHAT?...

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

Welcome to Day 11 of the inaugural Holiday Salad Marathon, where I’m sharing 30 salads in a row through to Christmas Eve – just for something different to the usual sugar-loaded baking countdowns!! Today, something quick and easy for when asparagus is abundant and cheap: Roasted Asparagus Roasting is an excellent way to make any cook-able vegetable tastier with very little effort. All you need is a drizzle of oil, salt and pepper, then enough time in the oven so the vegetable cooks through to your taste (tender-crisp is the case for me, most of the time), and gets a bit of colour on it....

It’s ready in about 20 minutes, goes with so many meals, and the leftovers are great too, heated up or even cold. This flavorful cauliflower recipe has become one of my favorite side dishes. It’s a simple and delicious side dish that I make quite often. Cauliflower is such a versatile vegetable. I make it frequently for my family, so I’m always on the lookout for new and interesting ways to prepare it....

This is chicken perfection, and it’s ready in about 35 minutes, making it ideal for a weeknight dinner. I still prefer duck breast or even turkey breast, but now that I’ve started making skin-on chicken breast, I’m completely enamored. In fact, this recipe has quickly become one of my favorite ways to cook chicken. I tend to make it about once a week, and no one complains! Then I upgraded it even more....

After more lamb leg ideas? Browse all my roast lamb recipes! Slow Cooker Roast Lamb Leg In my world, there are only 2 ways to cook a leg of lamb: either perfectly cooked so it’s pink and juicy inside (see my classic Roast Lamb with Gravy), or long and slow so it’s fall apart tender. There is no in between! Well, there is. But it’s dry and no amount of gravy can salvage it....

The sauce is really good and you’ll want every last drop of it, so make sure to serve these meatballs over rice or cauliflower rice. I make lots of meatballs. I find them delightful! Little morsels of meaty goodness that the kids love and the adults don’t object to. Plus, ground beef is very affordable. Even grass-fed ground beef. As a result, I have lots of meatball recipes on this website (these cheese-stuffed meatballs, for example, are awesome)....

You can also make this tasty dip ahead of time, refrigerate, and use it later. It’s absolutely wonderful with fresh-cut vegetables or as a topping to meat and chicken. Middle-eastern meals often begin with mezze, a delightful assortment of dips and sauces, pickles, and warm pita bread. One of these dips is tahini sauce, a thick and flavorful dip made from sesame butter, olive oil, garlic, and lemon juice. As it turns out, it’s very easy to make this tasty sauce at home!...

A THAI CHICKEN SALAD WITH BIG FLAVOURS! Yowzer! This is about as far as you can get from bland, boring salads. I’m a huge fan of Asian salads because they are typically much lighter and fresher than many Western ones, and the dressings pack a great flavour punch. And this one is no exception. It’s a chilli-lime Thai dressing that has that South East Asian signature sweet-salty-tangy balance with a little buzz of heat from chilli....

Turkey meatballs in tomato sauce recipe This turkey meatballs in tomato sauce recipe is healthy, flavorful, and easy to make. Tender and juicy meatballs tossed in simple tomato sauce. The meatballs are made with lean ground turkey and an assortment of herbs and spices and then air fried to perfection. They are so tender and packed with Italian flavor. The tomato sauce is made from scratch using pantry staples ingredients, fresh tomatoes, and aromatics....