Make the most of this versatile vegetable by topping with spiced lamb mince, pine nuts and feta in this crowd-pleasing Mediterranean dish

Greek lamb-stuffed courgettes

courgettes 6, halved lengthways

olive oil 4 tbsp

lamb mince 500 grams

onion 1, finely chopped

garlic 4 cloves, finely chopped

cinnamon 1 tsp

oregano ½ tsp

tomatoes

raisins 100 grams

pine nuts 60 grams, toasted

parsley

feta 100 grams, crumbled

mint leaves

This spring lamb recipe is one of our favourite show-stoppers. The richness of the boulangère potatoes works wonders with the anchovy buttered lamb. Perfect for an easy weekend slow cook

Roast anchovy butter lamb with boulangere new potatoes

potatoes 750 grams, skin on, thinly sliced

onions 3, thinly sliced

garlic 5 cloves, thinly sliced

thyme 1/2 a bunch, leaves picked

chicken stock 500 milliliters

butter 125 grams,

anchovy 8,

lamb shoulder around 1.25kg

Try our moreish tray bake packed with crisp chicken thighs, creamy lemon sauce and fragrant rosemary

Baked lemon chicken

chicken thighs 8

garlic 2 cloves, finely chopped

leeks 2, finely chopped

chicken stock 100 milliliters

white wine 100 milliliters

double cream 100 milliliters

lemons 2, 1 juiced, 1 thinly sliced

rosemary a few whole springs

rice

Perfect for those cooler evenings, this simple skillet chicken dish is a hearty winter warmer. It’s loaded with veggies and rich flavour. 

Easy skillet French-style chicken

chicken

tbs plain flour

olive oil

butter

small brown mushrooms, halved

bacon rashers,

shallots, peeled

leek, pale section only, thinly sliced

garlic cloves, thinly sliced

carrots, peeled, thickly sliced

(125 milliliters) coles real chicken stock

(250 milliliters) dry white wine stock

This fish parmigiana is simple to do and makes a tasty alternative to the classic chicken parmi. Add it to your menu this week.

Fish parmigiana 

coles australian ocean barramundi skinless portions

coles australian free range egg, lightly whisked

(35 grams) panko breadcrumbs

pkt grilled eggplant slices

can diced tomatoes with basil and oregano

garlic clove, crushed

(100 grams) shredded pizza cheese

baby broccoli

basil leaves, to serve

This tasty vegetable soup is the ultimate winter warmer. Load up the slow cooker with veggies, then let it work its magic.

Hearty veggie and pasta soup

brown onion, coarsely chopped

carrots, peeled, halved, thinly sliced

celery sticks, thinly sliced

fennel, halved, thinly sliced

garlic cloves, crushed

can diced tomatoes

(2l) salt-reduced vegetable stock

can cannellini beans, rinsed, drained

1.4kg butternut pumpkin, peeled, seeded,

coles spinach & ricotta agnolotti

kale

tbs pine nuts, toasted, chopped

lemon, zested

tbs finely chopped flat-leaf parsley

This Moroccan-style meal is sure to impress. Served on a bed of couscous with chopped cranberries and pistachio, these tender lamb shanks make a delicious dinner. 

Moroccan-style lamb shanks with couscous

tbs vegetable oil

coles australian lamb shanks

(150 grams) dried green lentils

gold sweet potato, peeled, cut into 4cm pieces

brown onion, thinly sliced

tsp ginger

tsp coriander

tsp cumin

tsp cinnamon

red capsicum, seeded, coarsely chopped

tomato paste

chicken stock

(300 grams) couscous

(375 milliliters) boiling water

pistachios

cranberries

baby spinach leaves

Loaded with chicken and veggies, this simple Singapore noodles dish is a great midweek recipe idea.

Singapore noodles

rice vermicelli noodles

tbs sesame oil

red capsicum, seeded, thinly sliced

yellow capsicum, seeded, thinly sliced

coles australian free range eggs, lightly whisked

coles rspca approved australian chicken breast fillets, thinly sliced

coles australian raw prawns, peeled leaving tails intact, deveined

snow peas,

tbs curry powder

(60 milliliters) salt-reduced soy sauce

spring onions, thinly sliced

Served with pickled veg, this sticky beef bibimbap makes an irresistible dinner. Try adding some Korean chilli paste for an extra kick. 

Sticky beef bibimbap

(300 grams) sushi rice, rinsed, drained

coles australian beef eye fillet steak, sliced

(60 milliliters) kecap manis

tbs gochujang (korean chilli paste) (optional)

tbs rice wine vinegar

coles australian free range eggs

(200 grams) kimchi

(60 milliliters) rice wine vinegar

tsp caster sugar

tsp salt

pkt coles australian shredded carrot

(55 grams) bean sprouts

(80 grams) shredded green cabbage

Switch up your regular routine with this tasty stuffed eggplant recipe. With only 5 ingredients, it saves you time in the aisles and in the kitchen.

Stuffed eggplants with Italian-style mince

eggplants,

pkt cook

(500 milliliters) coles mum’s sause bolognese

zucchini,

fetta, crumbled

A twist on classic pumpkin soup, this Thai-style recipe is a great way to spice up your midweek meals. Ready in just 30 minutes, it’s a great dish for when you’re short on time.

Thai-style pumpkin soup with meatballs

(75 grams) thai red curry paste

1kg butternut pumpkin, peeled,

coconut cream

coles australian pork mince

tbs thai red curry

coriander leaves, chopped

coconut

This Turkish-style lamb pizza is a tasty twist for your next pizza night. Loaded with seasoned lamb mince and topped with beetroot hommus, it’s a flavour sensation.

Turkish-style lamb pizza

coles turkish pide, split, toasted

coles australian lamb mince

tbs moroccan seasoning

baby spinach leaves, shredded

tbs slivered almonds, toasted

tub beetroot hommus

natural yoghurt

pomegranate seeds

This grilled mackerel With Korean chilli recipe is from David Gingell and Jeremie Cometto-Lingenheim's new restaurant, Westerns Laundry. It's quick and simple to make, and easily serves 2 as a starter

Grilled mackerel with Korean chilli

tsp sesame oil

tsp gochujang

tbsp doenjang or miso

garlic,

tsp white balsamic vinegar

spring onions, finely sliced

chilli powder

tsp sesame seeds, toasted

mackerel,

Heat the grill to high. Mix together 2 tsp of the sesame oil, the gochujang, doenjang, garlic, 1 tsp of the vinegar and 1 tbsp of water in a small bowl.

Add the spring onions to a bowl with the chilli powder, sesame seeds, remaining sesame oil and vinegar, and season.

Lie the mackerel fillets skin-side up on a lightly oiled tray. Brush with the chilli paste mix and grill for 2-3 minutes until the skin is bubbling and charred. Rest for 1 minute before serving with the spring onions.

Bananas and milk are two things that Brits throw away most of. No more! Even those bananas that are black and spotty are welcome here – they’re actually better as they are super ripe and sweet

Roasted banana caramel swirl ice cream

caster sugar

unsalted butter

bananas

milliliters double cream

whole milk

eggs

condensed milk

(find it in the baking aisle) liquid glucose

Put the sugar in a frying pan and heat gently, swirling the pan gently until dissolved. Turn up the heat and cook until the colour of a rusty penny. Carefully add the butter and swirl until fully dissolved. Add the bananas to the caramel and cook for 5-10 minutes until softened, glazed and caramelised. Carefully take the bananas out of the pan and put into a high-powered blender and whizz to a purée. Add the cream to the caramel and stir until dissolved. Pour into a bowl, allow to cool slightly, then cover the surface with clingfilm.

For the custard base, put the whole milk into a pan and heat until just simmering. Whisk the eggs together with the condensed milk and liquid glucose. Pour the hot whole milk over the egg mixture, whisking all the time, then tip into a clean pan. Cook gently for 10-15 minutes, stirring all the time, or until slightly thickened and the custard coats the back of a spoon. Whisk in the blended bananas, pour into a bowl, cover the surface with clingfilm and cool.

Tip into an ice-cream machine and churn until thick. Add spoonfuls of the ice cream into a container, alternating with drizzles of ¾ of the caramel sauce, so that it will ripple when scooped. Freeze completely and serve scoops drizzled with the left-over sauce.

Curtis Stone’s spatchcock chicken is full of flavour. Perfect for weekend cooking, this tasty dish is served with homemade romesco sauce. 

Curtis Stone’s spatchcock chicken with romesco sauce

2kg coles rspca approved australian whole medium chicken, backbone removed with kitchen scissors

tsp smoked paprika

tsp dried garlic granules

red capsicums, seeded,

garlic

(40 grams) dry-roasted almonds

tbs flat-leaf parsley leaves

tbs sherry vinegar

shallot,

green kale,

dry white wine

https://youtube.googleapis.com/v/xLpVORpAHrc

Now we all love a good roast chicken, don't we? But I'm going to show
you a way to make it extra special. And it's extra simple. It's my
spatchcock chicken with romesco sauce. It's packed with flavour, and it's
perfect for entertaining. Now when we say spatchcock, we're talking about
both the dish and the method we use to open up the chicken. It's also
known as butterfly theory. Very simple and easy. Alright, now let's preheat
our oven 200 degrees Celsius, or if you're using fan-forced 190. Here I've
got a large chicken that weighs about two kilos, you can see I've already
removed that backbone for you. So it's very, very simple and easy. The
last thing I want you to do is just put your hand over that breastbone and
just push down. You'll just hear a little pop. That's it, you want to make it
nice and flat. You know you've got a good chicken when it has really nice
tight skin, covering the meat of course, and then the fat that you can see,
it should be white. So if we turn that over, yep, that's exactly what we
have - any of that fat, nice and white. Time for the rub. So I've got paprika.
I've got a little bit of granulated garlic, salt flakes, and some black pepper.
Next what you do, grab your chicken, go ahead and rub a little bit of olive
oil over the chicken and then get your spice mix. And just generously coat
that all the way over the legs, the breasts. Sprinkle it everywhere over that
chicken. Just another little drizzle of olive oil. Here's the trick to perfectly
golden roast chicken. Make sure you use a non-stick frying pan that can
go into the oven. Okay, then pick up that chicken, bring it over to your pan
and pop it straight on in. Okay, now the pan’s nice and hot. So we're only
going to let it toast for about two minutes, you're going to smell those
spices all toasting underneath there. It doesn't have to be perfectly golden
brown because it's actually still going to continue to cook in the oven and
develop colour. So have a little peek after just a minute and make sure it's
not too hot. All that's looking good. Okay, so what I do now is I lift my
chicken up out of the pan, transfer it back over here to my roasting tray
and then in the same pan, grab a few slices of bread. Now I know this is
unconventional, but go with me. I know what you're thinking, what on
earth is he doing? I'm going to make a little base for the chicken to
actually sit on. Okay, so next, I take my capsicum, go ahead and sprinkle
those all over the bread. And I take a clove of garlic that's already been
peeled straight into the centre there, and then you go ahead, lift up your
chicken and drop that right back over the top. Oh yes, all that flavour is
going to come up and infuse the chicken as it cooks. All of that delicious
juice that comes out of the chicken is going to be soaked up by that
wonderful bread. Then we go ahead, that last little bit of dry rub back over
the chicken. And now it goes into the oven for 50 to 55 minutes. The smell
of roast chicken has to be one of my favourite smells on the planet. Once
the chicken’s cooked you'll see the skin is nice and crisp on top. And the
inside is that perfect internal temperature. Listen to that crispy skin. I just
love it. Now I'm gonna set it aside over here to rest for just a minute. And
you might be wondering what to do with the capsicum and the sourdough
that's underneath the chicken. Well, guess what, it just soaked up all of
those delicious juices from the chicken while it was cooking. And this is
going to be the base of your romesco. It's a Spanish-style sauce that goes
great with chicken or seafood. I absolutely love it. First of all, let’s lift that
chicken up and reveal all those beautiful capsicum. I’m going to sit my
roast chicken up there just to continue to rest. You can see it right?
Beautiful capsicum that's all cooked down with those beautiful juices from
the chicken. You put all of those roast capsicum into your food processor.
And then, in the food processor with one of the slices of sourdough, that'll
be enough, but have a look how it soaks up all of that crunchy, delicious
flavour. I gotta tell you, this is going to be amazing. Go ahead and pop
that in. This of course helps to thicken the romanesco. You only need
enough bread to thicken the sauce, so save the other two. We’ll actually
serve those with the chicken and they're going to be delicious. Next, add
some toasted almonds, some parsley, some sherry vinegar, and a little bit
of extra virgin olive oil. Pop it on and blitz it. It should only take a couple of
seconds and that is it. It is going to be so delicious. Then, if you want to
sort of add a little bit more extra virgin olive oil you can, but I kind of like
this consistency. I mean you can imagine what this tastes like, right? With
all that roasted chicken flavour. You might not need all of this sauce for
the chicken, but you can keep it. It'll stay in the fridge for a couple of days.
You can use it as a dip or a spread, serve it on top of a soup as a garnish,
salad, even spread a nice sandwich with it. It really is very, very versatile.
Now the last thing that we need is this beautiful chicken. And we're going
to serve it with some greens. Into a hot pan, a little drizzle of olive oil.
We're going to actually cook some kale. I love kale, it's a very hearty
green. I've got some thinly sliced shallots to toss those in, and then throw
in a handful of your kale. Once you hear that sort of sizzle, you know that
you've got a nice intense heat in your pan so you can put a splash of
water, but I'm going to put a splash of grape juice, otherwise known as
wine, just a little drizzle. Give it a toss, and then season it with salt and
pepper. Now kale takes about seven or eight minutes to cook all the way
down. Now before I even cut the chicken, the first thing I like to do is to
take that wonderful crunchy bread. That was the base of what we roasted
the chicken on. I cut that into a few little pieces and I put that onto my
serving platter. Next, you want to split the chicken straight down in half.
So just go straight on in. You feel that breastbone, and then just push a
knife all the way through. You just go straight on in like that, pull it to one
side. If you want to go even further and separate the thigh and the
drumstick you may, and right beside that of course my beautiful kale has
been wilting down as we cook. And lastly, our gorgeous sauce. If I was
going around to someone's house and they served this, I think I'd be
pretty stoked. It is so delicious. Enjoy.


Check out these dark and juicy sweet pickled cherries. This quick and easy pickle recipe is bursting with sweet cherry flavour and goes perfectly with charcuterie, salads or roast pork

Top 20 may recipes from across the web

The most viewed may recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Greek lamb-stuffed courgettes

Roast anchovy butter lamb with boul...

Baked lemon chicken

Easy skillet French-style chicken

Fish parmigiana

Hearty veggie and pasta soup

Moroccan-style lamb shanks with cou...

Singapore noodles

Sticky beef bibimbap

Stuffed eggplants with Italian-styl...

Thai-style pumpkin soup with meatba...

Turkish-style lamb pizza

Grilled mackerel with Korean chilli

Roasted banana caramel swirl ice cr...

Curtis Stone’s spatchcock chicken w...

Pickled cherries

Lamb kleftiko

Saag aloo

New potato salad with aïoli

Healthy banana pancakes

Top 20 may recipes from across the web

The most viewed may recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek lamb-stuffed courgettes

Roast anchovy butter lamb with boul...

Baked lemon chicken

Easy skillet French-style chicken

Fish parmigiana

Hearty veggie and pasta soup

Moroccan-style lamb shanks with cou...

Singapore noodles

Sticky beef bibimbap

Stuffed eggplants with Italian-styl...

Thai-style pumpkin soup with meatba...

Turkish-style lamb pizza

Grilled mackerel with Korean chilli

Roasted banana caramel swirl ice cr...

Curtis Stone’s spatchcock chicken w...

Pickled cherries

Lamb kleftiko

Saag aloo

New potato salad with aïoli

Healthy banana pancakes

The most viewed may recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine