ROSEMARY BAKED LAMB SERVES

8 PREP 15 MINS + RESTING COOK 2 HOURS

◆ olive oil, for rubbing

◆ 4 garlic cloves, crushed

◆ 4 rosemary sprigs, chopped

◆ 2kg lamb leg on the bone

◆ damper rolls, to serve

TOMATO CHUTNEY

◆ 500g red tomatoes, chopped

◆ 1 red onion, chopped

◆ 1 green apple, peeled, cored, chopped

◆ 1 cup caster sugar

◆ 1 cup cider vinegar

◆ 4 garlic cloves, roughly chopped

1 Preheat oven to 220°C. 2 Rub oil, garlic and rosemary all over lamb. Season. Place on a trivet in a large baking dish. Pour a little water in base of dish to prevent burning. Bake 30 mins.

3 Reduce oven to 180°C and bake lamb a further 1 ½ hours for medium (30 mins longer for well done).

4 Rest lamb, loosely covered with foil, 20 mins. 5 TOMATO CHUTNEY Meanwhile, in a large, heavybased saucepan, combine all ingredients. Bring to the boil on high, stirring to dissolve sugar. Reduce heat to low. Simmer gently 40-50 mins, stirring occasionally, until thickened. Transfer chutney to sterilised jars and seal.

6 Serve lamb in slices on damper rolls with chutney.

VANILLA SLICE

SERVES 16 PREP 20 MINS + CHILLING COOK 20 MINS

◆ 2 sheets frozen puff pastry, thawed

◆ 1 cup caster sugar

◆ ½ cup cornflour

◆ ½ cup custard powder

◆ 3 cups milk

◆ 300ml tub thickened cream

◆ 60g butter, chopped

◆ 2 egg yolks

◆ 2 tsp vanilla bean paste

PASSIONFRUIT ICING

◆ 2 ½ cups icing sugar mixture

◆ 20g butter

◆ ¼ - ¹³ ⁄ cup passionfruit pulp 1 Preheat oven to 220°C. Lightly grease a 22cm square cake pan. Line base and sides with baking paper, allowing paper to extend 2cm over edge. 2 Place each pastry sheet on a lined oven tray. Bake 10-12 mins until puffed and golden. Cover pastry with a tea towel and gently flatten with your hands. 3 Trim 1cm from 2 sides of pastry so it fits in prepared pan (use pan as a guide).

4 Place one sheet of the pastry in base of pan.

5 In a medium saucepan, combine sugar, cornflour and custard powder. Pour in little combined milk and cream, stirring to a smooth paste. Gradually add remaining milk mixture, stirring until smooth. Cook, stirring, on low heat until boiling, then simmer 3 mins until very thick and smooth.

6 Remove from heat. Stir in butter. Beat in yolks and vanilla. Pour custard into pan, smoothing surface.

7 Top with remaining trimmed pastry sheet. Press down gently. Chill 1 hour.

8 PASSIONFRUIT ICING

In a small heatproof bowl, combine icing sugar and butter. Stir in enough passionfruit pulp to make a smooth paste. Place over a saucepan of simmering water and heat gently, stirring, 2-3 mins until smooth.

9 Pour icing over slice. Chill until set. Remove from pan using overhanging baking paper. Cut into slices.