PORK Pork, chorizo, potato & red capsicum 30

SERVES 4-6 / PREPARATION 15 MINUTES

/ COOKING 40 MINUTES

2 tablespoons olive oil

4 pork scotch fillets or pork chops 1 chorizo (approx 100g), thinly sliced 1 onion, sliced

2 carrots, peeled and sliced

2 red capsicums, sliced

2 cloves garlic, minced

½ teaspoon smoked paprika

2 large potatoes, peeled and cut into

5mm slices

½ cup white wine or dry sherry

½ cup chicken stock or water

½ cup green olives

2 tablespoons finely chopped parsley

Heat the oil in a wide frying pan with a lid. Season the pork generously and brown on each side, then remove and set aside. Add the chorizo, onion, carrot and capsicum. Fry until soft, add the garlic and smoked paprika to the pan and cook for a minute. Add the potatoes to the pan and fry for a few minutes. Add the white wine and cook until bubbling, then add the pork back to the pan along with the chicken stock and olives. Cover, lower the heat to a gentle simmer and cook for another 10-15 minutes or until both the pork and potatoes are tender. Scatter with the parsley, adjust the seasonings and serve. Roasted lamb rump & Jerusalem artichokes

Cut the Jerusalem artichokes in evenly sized pieces (peel them if you wish to reduce the wind factor), toss with olive oil and thyme leaves and put into a hot oven to roast until tender, approximately 30 minutes. Brown the lamb on the stovetop and put into the oven to finish cooking. Set aside to rest while the artichokes finish cooking. Using the same pan you used for the lamb wilt some spinach leaves, then toss with the artichokes. Slice the meat and serve with a pesto or herb salsa such as Waiheke Herb Spread.

Lentil ragu for pasta Fry onion, celery and carrot until soft. Add garlic and thyme leaves and cook for a minute, add a dash of white or red wine, bring to a boil then add a tin of tomatoes and cook for 10 minutes before adding a tin of lentils and heating through. Add plenty of chopped parsley and toss through pasta. This is brilliant made in large batches and frozen for another meal; to use for a shepherd’s pie simply put into a baking dish and top with mashed potato, kumara or pumpkin (or a mix of all three) and bake until bubbling.

Lamb dan dan Fry lamb mince with garlic, cumin seeds, and ground Sichuan peppercorns, until brown in colour and cooked through. Add a dash of Shaoxing wine, soy sauce and black vinegar and toss through noodles with spring onions and add some chilli paste to serve. If you prefer a soupier version, add some hot chicken or lamb stock to the mince for a few minutes before tossing with the noodles. Serve with steamed greens such as bok choy, silverbeet or broccoli drizzled with a little sesame oil.