Easy Roast Vegetables

Ingredients 

Serves: 4 

1kg carrots, peeled and cut into 2cm chunks

1 teaspoon fresh thyme

5-6 potatoes, peeled and diced

5 tablespoons olive oil, divided

salt and pepper to taste

Directions

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

Preheat the oven to 220 degrees C. Grease a baking tray with 1 tablespoon olive oil.

Layer the vegetables onto the prepared tray. Season with salt, pepper, and thyme. Drizzle remaining olive oil onto the vegetables and toss well.

Bake in preheated oven for 1 hour, stirring occasionally. Add more olive oil to prevent the vegetables from drying out, if needed.

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Chicken and Pesto Pizza

Ingredients 
Serves: 1 

• 1 pitta bread
• 2 tablespoons pesto
• 1 large handful leftover chicken
• 1 large handful cheese

• Directions
  Preparation:5min  ›  Cook:5min  ›  Ready in:10min 

  1. Lay out the pitta bread then spread with the pesto sauce. Sprinkle with the chicken and cheese.
  2. Place under the grill and cook until the cheese is melted and starts to bubble.

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Sticky pork spare ribs

Ingredients 
Serves: 4 

• 12 meaty pork spare ribs, about 1 kg in total
• 3 tablespoons red wine vinegar
• 2 teaspoons sunflower oil
• a large strip of orange rind
• 150 ml freshly squeezed orange juice

• 1 tablespoon tomato puree
• 2 tablespoons dark brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2–1 teaspoon chili powder, or to taste

• 
  
• Directions

• Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 
• 
  
• Preheat the oven to 200ºC. Trim as much fat as possible off the spare ribs, then place them in a saucepan. Cover with cold water and add 2 tablespoons of the vinegar. Bring to the boil, then simmer for 20 minutes, skimming the fat from the surface from time to time.
• Meanwhile, combine the remaining 1 tablespoon vinegar, the oil, orange rind and juice, tomato puree, brown sugar, Worcestershire sauce, mustard and chili powder in a small pan and bring to the boil. Simmer for 4–5 minutes or until the mixture is slightly reduced.
• Drain the spare ribs and arrange them in a single layer in a large roasting pan. Pour over the orange juice mixture and turn the ribs to coat them evenly. Loosely cover the ribs with foil and roast for 20 minutes.
• Remove the foil and roast for a further 20–25 minutes, turning and basting occasionally, until the ribs are dark brown and sticky. Transfer to a large serving dish and serve warm.
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• COOK'S TIP

• Spare ribs are one of the fattier cuts of pork. Trimming off any visible fat, simmering in water and then roasting until crisp is clever ways to reduce their fat content.
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Chicken Larb

Ingredients 
Serves: 4 

• 1 tablespoon peanut or sunflower oil
• 1 tablespoon grated fresh ginger root
• 1 stalk lemon grass, chopped
• 2 fresh red chilies, chopped
• 2 cloves garlic, chopped
• 500 g chicken mince
• 3 tablespoons fresh lime juice

• 1 tablespoon Asian fish sauce
• 1 teaspoon soft brown sugar
• 1 medium red onion, thinly sliced
• 2 tablespoons shredded fresh mint
• 1 cup (60 g) coriander leaves
• 1 small head cos or 1⁄2 small head iceberg lettuce, leaves separated

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Directions
Preparation:10min  ›  Cook:6min  ›  Ready in:16min 

1. Heat oil in a large nonstick frying pan over medium heat. Add ginger, lemon grass, chilies, and garlic. Cook 1 minute, stirring. Add chicken and cook, stirring, 5 minutes or until chicken is cooked.
2. Remove from heat and allow to cool slightly. Combine lime juice, fish sauce, and sugar; pour over chicken.
3. Add onion, mint, and coriander, reserving a few leaves for garnish. Toss gently. Place salad in individual bowls, garnish with remaining coriander. Scoop portions of salad onto lettuce leaves to form parcels or cups for eating.

cook's tip

For a quick version of this salad, buy a cooked chicken. Remove the skin and bones, then finely chop the chicken breast meat or shred it with a fork.

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