Roast Chicken and Vegetables

Ingredients

• beef mince — 500g
• puff pastry — 4 sheets
• beef stock — 1 cup
• tomato sauce — 2 tbsp
• plain flour — 1 tbsp
• frozen peas — 2 cups

Method

1. Brown mince, stir in flour, then stock and tomato sauce.
2. Simmer 15 min until thick, cool slightly.
3. Line pie tins or ramekins with pastry, fill with mince.
4. Top with a pastry lid, crimp edges, cut a steam vent.
5. Bake 200°C 20-25 min until pastry is puffed and golden.
6. Boil peas, serve alongside.

Ingredients

• potatoes — 4 large
• bacon — 150g
• cheddar — 150g grated
• sour cream — 1/2 cup
• frozen corn — 1 cup
• spring onion — 3

Method

1. Microwave then oven-crisp potatoes.
2. Fry bacon.
3. Split and top at the table.

Ingredients

• sausages — 8
• potatoes — 600g
• pumpkin — 400g
• red onion — 1
• olive oil — 2 tbsp

Method

1. Everything on one tray, oil and season.
2. Bake 200°C 40 min, turning once.

Ingredients

• barramundi fillets — 4
• mixed salad leaves — 1 bag
• lemon — 1
• cherry tomatoes — 200g
• olive oil — 2 tbsp

Method

1. Pan-fry barramundi skin-side down until crisp, flip briefly.
2. Toss salad with tomatoes and olive oil.
3. Serve fish with salad and a lemon wedge.

Ingredients

• steak — 600g
• capsicum — 2
• red onion — 1
• zucchini — 1
• rice — 2 cups
• olive oil — 2 tbsp

Method

1. Cube beef and veg, thread skewers.
2. BBQ or grill, turning.
3. Serve with rice.

Ingredients

• chicken thighs — 400g
• carrot — 2
• celery — 2 stalks
• onion — 1
• chicken stock — 1.5L
• risoni — 1 cup

Method

1. Sauté onion, carrot, celery.
2. Add stock and chicken, simmer 20 min.
3. Shred chicken, add risoni, cook 10 min.