CAJUN SPICE MIX

1.8kg desiree potatoes

1 brown onion, halved, thinly sliced 375ml (1 ½ cups) pouring cream 300g piece of day-old sourdough bread

125g butter

4 garlic cloves, crushed

1 tsp all-purpose seasoning

¼ cup continental parsley leaves, chopped, plus extra, to sprinkle

40g (½ cup) grated cheddar

Preheat oven to 180C/160C fan forced. Lightly grease a shallow

2.5 litre (10 cup) ovenproof dish.

Thinly slice the potatoes crossways into 5mm slices. Layer the potatoes and onions into the prepared dish, seasoning well with salt and pepper between layers.

Pour over the cream. Cover tightly with foil and cook for 1 hour or until potatoes are nearly tender.

Meanwhile, use a serrated knife to cut the bread into 2cm pieces. Transfer bread pieces to a large bowl. Heat the butter and garlic in a small saucepan over medium heat until the butter is foamy. Add to the bread along with the all-purpose seasoning and parsley. Toss until evenly combined.

Remove the potato bake from the oven and discard the foil. Scatter over the bread mixture and bake for 15 minutes. Remove from oven, sprinkle with cheese and bake for a further 15 minutes or until the bread and cheese are golden. Set aside for 10 minutes. Sprinkle with extra parsley to serve.

2 cooked or roast chicken breasts

1 lime

100g snow peas

3 Kaffir lime leaves

6 baby corn spears

1 tbsp canola oil

1 tbsp red curry paste 4 cups salt-reduced chicken-style liquid stock 400ml can coconut milk 2 small fresh red chillies 2 fresh coriander sprigs 100g rice vermicelli noodles

2 tsp fish sauce single layer, without touching, on a large baking tray. Bake, turning halfway, for 1 hour or until crisp and golden.

Meanwhile, cook the bacon in a large frying pan over medium-high heat for 5 minutes or until the fat is rendered and bacon is crisp.

Add the maple syrup and stir to combine. Add to the roast potatoes and toss to coat.

Season with sea salt flakes and sprinkle with rosemary leaves, if using. Serve immediately. 2kg white washed potatoes 2 tbsp extra virgin olive oil 1 long red chilli, thinly sliced 3 garlic cloves, thinly sliced ¼ cup sour cream

½ cup fresh coriander leaves

2 tsp garlic salt

1 tsp smoked paprika 1 tsp dried thyme

1 tsp dried oregano ½ tsp cayenne pepper

Preheat oven to 200C/180C fanfo forced. Grease a large baking tray. P Place potatoes on a large microwave-safe plate lined with paper towel. Sprinkle 1 tbsp water over. Cover potatoes with another piece p of paper towel. Microwave on HIGH (100%) for 6 to 8 minutes or until just tender.

Meanwhile, make Cajun spice mix. Combine garlic salt, paprika, thyme, oregano and cayenne pepper in a bowl.

Arrange potatoes on prepared tr tray. Using a potato masher, gently cr crush each potato slightly. Drizzle with oil. Sprinkle with spice mix. Roast for 20 to 25 minutes.

Sprinkle potato with chilli and ga garlic. Roast for a further 10 minutes o or until potato is golden and tender. Transfer to a serving dish. Season with salt. Dollop with sour cream and sprinkle with coriander. Serve.