UPDATE YOUR GO-TO MEALS AND SWEET TREATS – FROM SATURDAY MORNING PANCAKES TO SUNDAY LAMB ROAST – WITH FRESH, FABULOUS FLAVOURS

then slap from palm to palm until sticky. Roll into balls, then refrigerate for 1 hour, until firm.

STEP 2 Cook onion and celery in half of the oil in a large saucepan for 5 minutes, until softened. Add sage, bay leaves and remaining garlic, and cook for a further 2 minutes. Pour in remaining stock and passata. Season and simmer for 15-20 minutes, until thickened slightly.

STEP 3 Cook the meatballs in a frying pan in batches in the remaining oil, until browned. Transfer to the sauce and simmer gently for 10 minutes. Serve with polenta, shaved parmesan and salsa verde.

OLIVE-SPIKED LAMB LEG WITH CHINOTTO GLAZE

Preparation time 10 mins Cooking time 1 hour Serves 6

1 bone-in lamb leg, approx. 2kg 8 sprigs rosemary, plus extra

sprigs, to garnish

6 cloves garlic, finely chopped 1/2 cup black olives, halved Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp extra virgin olive oil

1 ruby grapefruit, thickly sliced 2 oranges, thickly sliced

4 sticks cinnamon

2 star anise

8 cloves

1 tsp white peppercorns

4 fresh bay leaves

1L orange juice

1/2 cup dark brown sugar

Mixed barbecued vegetables, to serve

STEP 1 Use a small sharp knife to make diagonal incisions all over lamb. Finely chop half of the rosemary, then mix with garlic and halved olives. Press into incisions, fully enclosing olives. STEP 2 Season lamb, then rub with oil. Cook on a medium-hot barbecue (preferably grill, but a flatplate works) for 45-55 minutes, turning regularly, until medium. Char fruit slices on barbecue, turning, in the last 5 minutes of cooking the lamb. Set aside.

STEP 3 Meanwhile, in a dry frying pan over medium heat, toast cinnamon, star anise, cloves and peppercorns until fragrant. Mix with remaining rosemary, bay leaves, juice and sugar in a medium saucepan. Simmer for 30 minutes, until thickened and syrupy. Baste onto lamb during final five minutes of cooking, until glazed. Rest lamb for 10 minutes. Serve with barbecued fruit, vegetables and extra rosemary.

LEEK-WRAPPED BARRAMUNDI WITH PRAWN AND HAZELNUT CRUNCH

1kg barramundi fillets, skinless Sea-salt flakes and freshly ground

black pepper, to season

1/2 tsp ground bay leaves

2 leeks

1/2 cup extra virgin olive oil 4 cloves garlic, minced

1/2 tsp fennel seeds 2 tsp potato flour

2 cups chicken stock

4 bunches English spinach leaves 200g cooked tiger prawns, peeled 1 cup toasted hazelnuts, chopped 1 bunch thyme leaves, picked Finely grated zest of 2 oranges

STEP 1 Preheat oven to 200°C fan-forced (220°C conventional). Line an oven tray with baking paper. Use a sharp knife to cut off, then discard, the belly sections of the barramundi fillets. Season fillets lightly, scatter with bay leaves, then thread pieces onto long skewers.

STEP 2 Trim leek tops and bottoms, then use a sharp knife to cut down side of each to centre. Prise leeks open, then separate layers. Reserve inner leaves. Blanch large outer leaves in rapidly boiling salted water until tender, then refresh in iced water. Scrape with a knife to make thinner.

STEP 3 Arrange blanched leeks overlapping on a board, then put barramundi in the centre. Wrap in the leek. Arrange on prepared tray, drizzle with 1 tablespoon of the oil, then bake for 20 minutes.

STEP 4 Meanwhile, chop reserved leek. Heat remaining oil in a large frying pan on medium heat. Cook leek, garlic and fennel until softened. Add flour and cook briefly, then add stock and simmer gently. Blanch spinach leaves, add to pan, then transfer to a bowl and puree with a stick blender or in a blender until smooth. Season.

STEP 5 Finely chop prawns, mix with chopped hazelnuts, thyme and orange zest. Season well. Spread spinach sauce on a platter, top with skewers and scatter over prawn and hazelnut crunch. Serve.