Good From Scratch

Michael Van de Elzen’s spring warm-up

We're waiting for our little lambs to arrive. We have six (hopefully pregnant) ewes, and two little girls – Hazel and Ivy – eagerly awaiting their birth. They've promised me that if a lamb requires feeding, they're all too happy to fill that role.

Their school is in a rural area, 10 minutes down the road, but it has a roll of 800 kids. So it's not a small country school, but they still have an annual ag day.

This year, Hazel and Ivy again chose to have chickens for ag day, which suits me as it adds to our flock numbers. The idea is that they feed their little chicks, and keep them safe and warm.

This process starts with a huge explosion of energy from the girls. It lasts about a week. Then, there's a gradual slowdown until – as you might guess – mum and dad are looking after the chicks.

So when the girls say they're happy to take over the lamb feeding duties, I'm somewhat dubious. I know it's likely to be good old me getting up at 3am, in the cold pouring rain, to feed the cute lambs.

That's why I've been thinking of dishes to warm you on those colder days (and very early mornings) of spring.

One is arancini, little balls of Italian goodness. If you've never made them, I highly recommend you give it a go. I first started as a way to use up leftover risotto: roll into small balls, cover in crumbs, then deep-fry until crisp and golden.

Mushroom arancini is a classic, but there's really no limit to the flavours and combinations you can create. My favourites are mushroom and smoked mozzarella, rocket and goat's cheese, caramelised red onion and mozzarella, and the ones I'm sharing with you on page 34, lamb and pumpkin.

Next time you make risotto for dinner, make a little extra so you can try some arancini balls.

Internationally renowned chef and host of TVNZ's Eat Well for

Less, Michael Van de Elzen runs the Good from Scratch Cooking School with wife Belinda. www.vandeelzen.com www.facebook.com/VandeElzen/ @Mikevandeelzen