Fresh Recipes

In a bowl, whisk together the minced garlic, BBQ sauce, apple cider vinegar, chicken stock, brown sugar, mustard and Worcestershire sauce.

Heat the olive oil in a large saucepan over a medium heat. Add the onion and carrot and cook, stirring, for 5 minutes, or until softened.

Place the flour, eggs and panko crumbs into separate bowls. Add the thyme to the panko crumbs and mix to combine. Season the schnitzels.

Preheat oven to 220°C or 200°C fan-forced. Line 2 baking trays or pizza trays with baking paper. Place pizza bases on the trays.

Sprinkle the chicken slices with the Moroccan spices and salt and rub in with your hands. Heat olive oil in a large frying pan.

Place parsnip and garlic in a medium saucepan and cover with plenty of water. Cover with lid and bring to the boil, then reduce to a simmer.

Heat oil in a large saucepan over a medium heat. Add onion and sauté until softened and lightly browned, about 5 minutes. Stir in the spices and cook.

Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place potato on the prepared tray. Drizzle with 1 tbs of the oil.

In a pan cook sausages turning occasionally, for 10-12 minutes, or until cooked through. Meanwhile, cook the potatoes in lightly salted boiling water.

Spread the bun bases with Dijonnaise. Top with the apple slaw and lamb. Top with the bun tops. Serve with the sweet potato chips.