METHOD:

1.      Slice up chicken into strips and dice the onion.

2.     Poor the stock into a large deep Skillet or Stock Pot, add minced up garlic, oregano and wine. Add the onion and chicken and cook on medium heat to poach the chicken and soften the onion.

3.     While that’s cooking slice up the asparagus in to 3cm long pieces, separate the basil leaves from the stalks ready to go and boil a pot of water for the pasta with a pinch of salt in it.

4.     Add the asparagus, tomatoes, basil leaves and cream and stir on low heat until the vegetables soften. While the vegetables are cooking, cook the pasta.

5.     Once everything is cooked, dish it up placing the pasta on the bottom of the bowl (when you strain the pasta it pays to keep a little bit of the water in with the pasta to stir through as it keeps the pasta from going sticky) add the sauce on top and season with salt and pepper.

METHOD:

1.    Peal 2 garlic cloves and slice them up into small, roughly 3mm thick slices. Use a small pairing knife to stab into the lamb shoulder in random spots all around the top creating small holes, then stuff slices into all of the holes so they're a few cm deep.

2.    Place the meet into a slow cooker pot, dice up the onion and remaining garlic clove and place them in the pot around the outside of the meet.

3.    Poor all liquid ingredients into the pot, make sure at least 3/4 of the meet is covered to avoid it drying out, ideally the meat would be almost totally submerged. Depending on the size of your slow cooker and the leg of lamb, you may have to either add more or reduce the amount of water. 

4.    Sprinkle chilli flakes, cumin seeds, herbs and bay leaves around the meat. Season with salt and pepper or any additional spices you might like, spread the mustard onto of the meet and slow cook on low for roughly 8 hours or until you can use tongs to pull the meet apart easily (also depends on how big the leg of lamb). Make sure you use a spoon or ladle to stir and scoop the liquid over the top of the meet  a couple of times throughout the slow cooking process.  

>You can do whatever you like with the meet once it is done! it is delicious served up with some roasted vegetables on a bed of Lentils or Risoni, or as a pasta dish with some crispy Pancetta on top! You can also use leftovers to make a delicious baguette or wrap for lunch the next day as long as you strain some liquid out. 

METHOD:

1.     Pre-heat the oven (fan forced) at 180 degrees celsius. Whilst that is heating, cut up the pumpkin into small cubes and capsicum into small squares, line a baking tray with baking paper, spread the veggies out evenly onto the tray and roast for roughly 30 minutes. 

2.    While they're roasting, slice up bacon into small squares, chicken into small cubes and dice up the onion. Heat a large skillet or stock pot on the stove top on low heat with a tablespoon of olive oil and fry these ingredients until the onion and bacon start to brown and chicken is white around the edges.

3.     Add the rice, wine, garlic if you fancy it and enough stock to submerge all of the rice and start stirring.

3.    While that simmers and the rice starts to absorb the liquids, slice up broccoli and mushrooms. Be sure to keep an eye on the rice as it absorbs the liquid quickly. Add small portions of stock at a time as the rice absorbs it while continuously stirring to ensure it doesn't stick to the pan.

4.    Once the veggies in the oven have softened and started to brown, remove from the oven and add to the pan along with the mushroom, broccoli and sundered tomatoes. Add the rest of the liquid if you haven't already and continue to stir until the liquid has started to thicken, rice is cooked and broccoli has softened.

5.    Add parmesan cheese and spinach leaves, season with salt and pepper and continue to stir to melt the cheese through the dish and soften the spinach. 

Serve with shaved parmesan on top!