Wagyu scotch minute style, parsnip, asparagus, zucchini, tomato and truffle jus
If you’ve never had steak with truffle before, you’re in for a treat. The buttery wagyu steak and the seductive aroma and flavour of the truffle oil gets me every time.
This recipe calls for veggies like zucchini, parsnip and asparagus, but feel free to swap them for any other veggies you have in your fridge or whatever's in season.
For medium rare, cook the steak for 4-5 minutes each side, longer if you like them well done. Only flip the steaks once so they form a nice crust on the outside and allow 3-5 minutes to rest them on a wire rack. Resting helps the meat retain its juices, so when you cut into it, it's juicer and tastier.
Moroccan Lamb Cutlets, Caper and Raisin Puree, Broccolini and Hazelnuts
This is one of my favourite go-to weeknight recipes. It’s quick, easy and packed with flavour.
The lamb cutlets are coated in our Moroccan spice mix, which includes spices like cumin, coriander, paprika, turmeric, ginger and cinnamon. When you cook the lamb on the BBQ or grill, the spices release their aromas and will leave your kitchen smelling like heaven. They also form an amazing crust on the outside of the lamb.
Paired with broccolini, crunchy hazelnuts, the sweet and salty raisin caper puree – it’s the perfect meal.
Glazed pork spare ribs
There’s no need for a knife and fork here, because these deliciously sticky ribs are meant to be eaten with your hands.
The homemade BBQ sauce is a winner! It’s sweet, spicy, tangy, smoky and a little bit naughty. If there’s any leftover sauce on your fingers, don’t be shy to lick it off – it’s the best part! Beef or lamb ribs also work well.
You can find hickory liquid or liquid smoke in fine food stores.