CHICKEN LO MEIN

1/4 cup Chinese cooking wine

2 Tbsp dark soy sauce

2 Tbsp oyster sauce

1 Tbsp sesame oil

2 tsp brown sugar

1 Tbsp cornflour

2 chicken breast fillets, sliced

1/4 cup canola oil

6 cloves garlic, chopped

6cm piece ginger, cut into fine batons 4 cups mixed vegetables, finely cut

(cabbage, carrot, green shallots) 200g fresh hokkien noodles

1/2 bunch coriander leaves Sliced shallots, to serve

STEP 1 Mix cooking wine, sauces, sesame oil, sugar and cornflour in a bowl and whisk until smooth.

STEP 2 Cook chicken in half of the canola oil in a wok set over high heat for 5 minutes, until lightly browned. Add garlic and ginger, then cook briefly. Set aside.

STEP 3 Add remaining oil to wok and cook vegetables until just tender. Return chicken and pour in sauce, simmering until thickened.

STEP 4 Blanch noodles in boiling water. Drain. Top with chicken, sauce and coriander. Serve with shallots. 2 cloves garlic, crushed

1/2 tsp dried Italian herbs

50g unsalted butter

2 tsp plain flour

300ml pure cream

4 free-range eggs

Sea-salt flakes and freshly ground

black pepper, to season

120g feta, crumbled

1/2 bunch dill, chopped Smoked salmon, sliced radish,

watercress and dill sprigs, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper.

STEP 2 Fold four 50cm sheets of strong alfoil over several times to make 4cm-wide strips. Curl around a can to make teardrop shapes. Secure with paperclips or staples. Cut 1 pastry sheet in strips and line teardrops, then put on prepared tray. Remove clips or staples, then fold over alfoil to secure. Slice other pastry sheet into teardrop shapes and gently place as tart bases. Pinch seal bases and strips together.

STEP 3 Line pastry with alfoil and baking weights. Bake for 25 minutes, until golden. Remove weights and alfoil.

STEP 4 Meanwhile, cook leek, garlic and Italian herbs in butter in a pan over medium heat for 5 minutes, until softened. Add flour; cook for 1 minute.

STEP 5 Whisk in cream, cool slightly, then whisk in eggs. Season, then fold in feta and dill.

STEP 6 Add filling to tarts and bake for 25 minutes, until just set. Serve warm on a platter with salmon, radish and herbs. 2 Tbsp extra virgin olive oil

2 red onions, thickly sliced

6 cloves garlic, sliced

6cm piece ginger, cut into fine batons 1 long red chilli, seeded, finely diced 1 long green chilli, seeded, finely

diced

1 red capsicum, diced

1 green capsicum, diced

4 ripe tomatoes, diced

11/2 Tbsp Baharat spice mix

(see Cook’s tip, below) Sea-salt flakes and freshly ground black pepper, to season 1/2 bunch coriander leaves 1/2 bunch mint leaves, plus extra, to garnish

Pita bread (optional), to serve

STEP 1 Toss eggplant in salt, drain in a colander for 10 minutes, rinse well, then pat dry. Fry in hot (180°C) oil until browned, then drain on paper towel. STEP 2 Heat olive oil in a large saucepan over medium-high. Cook onion, garlic and ginger for 5 minutes, until softened, then add chilli and capsicum and cook for 10 minutes. STEP 3 Mix in tomato and Baharat and simmer for 20 minutes. Season and simmer for a further 10 minutes. Fold in eggplant and herbs. Garnish with extra mint and serve with pita, if using.