Crumbed lamb cutlets with minted yoghurt

Crumbed lamb cutlets with minted yoghurt

Spring really is the best time of year for crumbed lamb, when the meat is lean but still tender. You wouldn’t want to do this with a thick fatty chop – those are better grilled. Drought conditions may affect this season’s lambs – look for 

Warm salad of roast cauliflower, labna, olives and almonds

Warm salad of roast cauliflower, labna, olives and almonds

This warm salad traces its pedigree to the Middle East. As well as labna – a thick, cheese-like yoghurt – soft cheeses such as ricotta work well in the salad. You can deep-fry the cauliflower to give it a more intense flavour. Ingredients 300g cauliflower 

Tapenade flatbreads with white bean puree and fried capers

Tapenade flatbreads with white bean puree and fried capers

Amp up the classic ‘bread and dip’. These flatbreads have a spiral of black tapenade through them, and are excellent with more subtly flavoured dips like this bean puree. To cook the flatbreads, you’ll need a solid iron or steel griddle, or an uncoated old-fashioned 

Roast tarragon chicken with lemon, caper and olive salad

Roast tarragon chicken with lemon, caper and olive salad

With the gong for best-smelling kitchen nailed before this meal’s even served, set the stopwatch for the fastest-eaten-lunch fixture … Ingredients   2kg free-range chicken 2 lemons 1 bunch flat-leaf parsley 200g unsalted butter, softened 2 cloves garlic, finely chopped 2 tbsp finely chopped tarragon 

Acqua pazza: Poached snapper recipe

Acqua pazza: Poached snapper recipe

The Italian name for this dish, “acqua pazza”, translates to “crazy water” and the key is making sure that “crazy water” is well seasoned. If it doesn’t taste pleasant before the fish is added, adjust the seasoning. Ingredients ¼ cup extra virgin olive oil, plus 

Roast chicken with haloumi stuffing, mint and pomegranate

Roast chicken with haloumi stuffing, mint and pomegranate

Chicken quarters packed with grated haloumi and herbs. Ingredients 1 free-range organic chicken, butterflied and cut into four pieces Haloumi stuffing 1 handful mint leaves, finely chopped 1 small handful fresh oregano, finely chopped 1 garlic clove, crushed zest of 1 lemon 150g to 180g haloumi, grated Dressing 1 tbsp olive 

Vegetarian eggplant moussaka gratin

Vegetarian eggplant moussaka gratin

A hybrid of two of the world’s greatest comfort foods. Heavenly as a side to some slow-cooked Greek lamb or as a standalone vegetarian meal. The key to getting crisp, cooked-through potato for this gratin is to slice waxy fleshed potatoes so thin you could 

Greek green beans with tomato, onion and feta

Greek green beans with tomato, onion and feta

Warm spices, tomato, garlic and onion combine in an aromatic tomato sauce in Greece’s much-loved fasolakia. Ingredients 400g canned tomatoes, chopped 1 tbsp tomato paste 1 red onion, halved and finely sliced 2 garlic cloves, finely sliced 1 cinnamon stick 1 tsp ground cinnamon 1 

Salmon and sweet potato croquettes recipe

Salmon and sweet potato croquettes recipe

Adam Liaw’s spring fritters feature wine-poached salmon fillets. Ingredients 1 large sweet potato, peeled and cut into chunks ¼ cup white wine 2 x 200g salmon fillets, skin removed and pinboned 4 spring onions, sliced 2 tbsp plain flour 2 eggs, beaten ¼ tsp ground 

Chicken souvlaki bowls with haloumi

Chicken souvlaki bowls with haloumi

I’m too impatient, and if I am being honest, too disorganised for meal planning. Those who meal plan for the week ahead blow my mind. So, I need a marinade that works in 15 minutes or something that can safely lurk in the back of