ahead

Barbuto kale salad

Anchovies, canned fillets (Main)

Garlic cloves, crushed

Egg yolk

Dijon mustard

Lemon juice

Tbsp Rice vinegar

Extra virgin olive oil

Pecorino, shaved

Tbsp Extra virgin olive oil

Garlic clove, crushed

Salt

Panko breadcrumbs, breadcrumbs (Main)

To make crispy garlic crumbs, mix oil with garlic and salt and season to taste with pepper. Toss through breadcrumbs to coat. Spread out in a shallow oven dish and bake at 180C until golden (about 8 minutes for panko or 20 minutes for fresh breadcrumbs).

While crumbs are cooking, wash the kale, shake off water and remove stems. Shred finely and place in a salad bowl. On a chopping board make a paste with the anchovies and garlic. Place in a small mixing bowl with the egg yolk, mustard, lemon juice, rice vinegar and oil and whisk to combine to a creamy sauce.

Pour dressing over the kale, add cheese and toss to coat. Transfer to a serving bowl, top with crispy garlic crumbs and serve.

Kick off the festivities with this Christmas-inspired six-layer Mexican dip, which can be made-ahead for easy entertaining.

Layered Christmas Dip

corn cobs,

11/2 tsp Mexican chilli powder

56.88 gm extra virgin olive oil

red onion, finely chopped

2.50 gm ground cumin

flakes,

can black beans, drained, rinsed well

tomatoes,

lemon juice

green onions, finely chopped

radish,

avocados

Tabasco sauce

62.50 ml finely chopped fresh coriander leaves

blocks fetta, crumbled

These easy chicken and fennel hand pies are great for the lunchbox, dinner or kept in the freezer for last-minute emergencies!

Chicken and fennel pies

18.20 gm extra virgin olive oil

brown onion, finely chopped

fennel bulb,

garlic clove, crushed

rosemary leaves

tsp salt-reduced chicken stock powder

125.00 gm boiling water

3.75 gm cornflour

Free Range Chicken Breast, shredded

sour cream

baby rocket

frozen shortcrust pastry, partially thawed

egg, lightly beaten

tsp caraway seeds

poppy seeds

mixed salad leaves

tomato

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5348771529001-5599487302001

10-hour lamb with flatbreads

Red onions, quartered

Red peppers, quartered

Garlic bulbs, unpeeled, halved

½ kgs Lamb leg, approx. (Main)

Tbsp Oil

Tbsp Sumac powder

water

g Butter

Milk

Plain flour

tsp Caraway seed

yoghurt,

lemon

Place the onion, peppers and garlic on an oven tray. Place the lamb on top. Rub with the oil, sprinkle over the sumac and season with salt and pepper. Pour in the water.

Cover tightly with tinfoil. Place into the oven for 10 hours. Check after five (for peace of mind), then continue for the remainder of the time.

To make the flatbreads — heat the butter and milk in a small pot until the butter has melted. Place the flour, caraway and salt in a large bowl. Pour the milk into the middle and stir vigorously. Knead on a lightly floured bench for 5 minutes. Leave to sit wrapped for 20 minutes.

Divide the dough into 20 small rounds. Roll each one to 5mm thickness and 8cm diameter. Heat a little oil in a frying pan to a high heat. Cook one flatbread for 2 minutes each side until puffed and browned. Adjust the heat if need be, then continue to cook the remainder, two or three at a time.

If reheating the flatbreads, give them 2 minutes in a warm oven.

Remove the lamb from the oven, pour off the juices and reserve the cooking liquid for later. Allow to sit for 15-20 minutes before serving.

Place on a board and shred. Garnish with the oregano and lemon zest. Squeeze the garlic from the bulbs.

Serve the flatbread with lamb, peppers, garlic and a dollop of yoghurt.

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Top Tags

Barbuto kale salad

Layered Christmas Dip

Chicken and fennel pies

10-hour lamb with flatbreads

Top 4 ahead recipes from across the web

The most viewed ahead recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Barbuto kale salad

Layered Christmas Dip

Chicken and fennel pies

10-hour lamb with flatbreads

The most viewed ahead recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine