Butterflied chicken with pumpkin, shallots and pomegranate

This is an easy way to cook chicken and veges in one tray at the same time.

Serves 4

1 whole or butterflied chicken

3 Tbsp olive oil

2 tsp Cajun seasoning

4 thick sliced pumpkin wedges

8 shallots, peeled (or 1 large onion cut into ⅛ths)

⅓ cup Greek yoghurt

1 tsp grated lime zest + 1 tsp lime juice

2 Tbsp toasted sliced almonds

1 Tbsp each chopped parsley and mint leaves 2 Tbsp pomegranate molasses

1 2 3 4

Serves 4

600g agria potatoes, peeled and quartered 50g butter

½ cup milk

½ cup cream

12 gourmet sausages

2 Tbsp olive oil

1 fennel bulb, finely sliced

½ onion, sliced

½ tsp grated garlic

¼ cup red wine (optional)

1 cup beef or lamb stock

½ cup mini cherry tomatoes

¼ cup baby peas (optional)

1 tsp thyme leaves

Heat the oven to 190C. Line a roasting tray with baking paper. Season chicken on both sides with salt and pepper. Place chicken on tray, skin side up, drizzle with 1 Tbsp olive oil, sprinkle over Cajun seasoning then rub into the skin.

In a separate bowl toss pumpkin and shallots with remaining olive oil and a little salt. Place around the chicken in a single layer.

Roast for 50-60 minutes or until chicken is cooked through (test by piercing the thigh with a knife, the juices should run clear, if not cook for another 10 -15 minutes).

Mix yoghurt, lime zest and juice together, season with salt. Spoon over roast chicken and vegetables, garnish with toasted almonds and fresh herbs then finish with a generous drizzle of pomegranate molasses. 1 2 Place potatoes in a pot of cold salted water. Bring to the boil, simmer for 30 minutes or until tender. Meanwhile, in a small saucepan bring butter, milk and cream to the boil. Drain potatoes, tip back into the hot pot and steam for a few minutes over a low heat to remove excess moisture. Press potatoes a few at a time through a fine sieve using the back of a ladle. Stir in the boiling liquid, mixing well to ensure the mash is smooth and creamy. Season with salt and white pepper, keep hot.

Cook sausages on the barbecue, in a large frying pan or under the grill until Country chicken soup

Use the leftover roast chicken to make a hearty, nourishing soup. Pick off all the remaining chicken meat, and chop. Make a stock with the bones, place in a pot with 6 cups cold water, simmer for 1 hour, strain then add 1 large grated 3 4 New World butchers are among New Zealand’s best — competing on the world stage and taking out more than a few trophies. There is also a fiercely contested competition for the best sausages handmade every day instore. Ask the butcher at your local New World store for their recommendation for the best sausage for this recipe. golden brown and cooked through. Heat olive oil in a frying pan and cook fennel and onion on a low heat for 10 minutes until soft and lightly caramelised. Add garlic, stir for 1 minute then add red wine. Turn heat up high and reduce wine until almost evaporated. Add stock, bring to boil and reduce by half. At the last minute add tomatoes, peas and thyme. Season with salt and freshly ground black pepper.

Serve sausages (keeping 4 aside for the pasta dish, right) on top of creamy mash then generously spoon on fennel and onion gravy. carrot, 1 stick diced celery and 1 can of rinsed and drained white beans or chickpeas. You can also add diced red capsicum, baby peas and/ or sliced mushrooms. Simmer for 10 minutes, season and serve with chopped parsley and slices of toasted, buttered sourdough. Creamy sausage pasta

Use leftover cooked sausages for a creamy pasta sauce. Melt 2 Tbsp butter, add 1 tsp crushed garlic, then whisk in 2 Tbsp flour. Cook for 1 minute then gradually whisk in 1 cup chicken stock and ½ cup cream and stir for 3 minutes, Add ⅓ cup chopped sundried tomatoes, ¼ cup grated parmesan and ¼ tsp chilli flakes, season with salt and pepper. Add sliced cooked sausage. Meanwhile boil any pasta of your choice until al dente, drain well, mix in with sauce and serve with chopped parsley and extra parmesan. Or you can make a pasta and sausage bake by topping the mix with breadcrumbs and cheese and cooking at 200C until golden and crispy.