This is a fantastic way to serve silverside, it pimps up that old ingredient to 5 star. Chuck it in your stockpot during the day and then slice it up, pan fry with in a little butter, oil and onions, finish and serve with these crispy rostis (if you don’t like fennel, use dried sage instead) and silky mustard sauce. 

There are some ingredients that are just made to go together : lamb and mint, tomato and basil, chicken and lemon. To call this a soup, really is an understatement, with the rice and pops of swollen raisins – so bloody delicious.

Although small, these koftas pack a giant flavour.  The sweetness of the garlic infused in the milk with the bread along with my lamb spice mash up, allow the flavour to carry throughout the mixture, keeping them moist, juicy and totally authentic.  Also, you can never add enough fresh herbs, the more the merrier my peeps!

This recipe is simple and beautiful. It just goes to show you don’t need a pantry full of ingredients to create something sumptuous, creamy, seasonal and delicious. Celeriac season for me is a divine gift from god, the fact the season is quite short, make it even more of a reason to celebrate.

This is the absolute perfect dish for those cold days when you want to fill the house with oven-love. The cheeks are meaty and require a gentle, slow cook and in this sauce, where the smoky chipotle peppers and adobo sauce elevate the stickiness of the meat, make the perfect combination. When cooked, the meat is moist, tender and falls apart at the hint of a fork, pile on top of fluffy mash or a kumara puree and the winter season is complete and worth celebrating.