Steamed tenderstem broccoli with orange dressing

600g tenderstem broccoli

100g toasted flaked almonds

For the dressing:

2 tsp wholegrain mustard

Juice of 1 orange

Handful chopped parsley

¼ cup olive oil

1 tsp sugar

Salt and pepper

 

Steam or blanch the tenderstem broccoli until bright green and tender.

Meanwhile, make the dressing by whisking together all of the ingredients.

Pour the dressing onto the broccoli and toss well before arranging on a platter.

Sprinkle on the toasted almonds.

 

Spiced Roast Butternut and Pears

1 medium butternut, cut into wedges

2 pears, cut into wedges

2 tsp garam masala

½ tsp cayenne pepper

Fresh Thyme sprigs

1 garlic bulb, broken into cloves (unpeeled)

Salt and pepper

3 Tbs olive oil

 

Preheat oven to 200C

Place the butternut and pears into a roasting dish.

Sprinkle with garam masala, cayenne pepper, thyme, garlic, salt, pepper and olive oil, then toss well to coat.

Place into the oven and roast until the butternut is tender and golden brown – about 1 hour.

 

Duck-fat roast potatoes

1 kg potatoes

3 Tbs duck fat

2 sprigs Fresh sage

4 sprigs fresh thyme

Preheat oven to 200C

To make the potatoes, peel then cut into chunks and place into a pot of cold water. Season with salt, then boil until potatoes are just tender – do not over-boil the potatoes at this stage.

Drain potatoes and set aside to air dry on a tray lined with kitchen paper.

Place the duck fat, sage and thyme into a roasting dish, then place into the oven to heat for 15 minutes.

Once the fat is hot and melted, place the potatoes into the roasting dish, season generously with salt, then toss to cover the potatoes in the fat.

Return to the oven, then roast potatoes for 30 minutes or until golden and crisp.

 

Honey-glazed carrots

500g carrots, peeled

¼ cup water

2 Tbs butter

4 Tbs honey

2 Tbs chopped Parsley

Salt and pepper

Cut the carrots into thick diagonal slices, then place into a pot with the water, cover with a lid, then simmer until the carrots are tender.

Remove the lid then add the butter and the honey – increase the heat and saute the carrots until sticky and glazed. Toss in the parsley, season then serve immediately.