Everyday recipes for every New Zealand season and every occasion, this is real food for how we really live - our ingredients, our seasons and our way of life.
Sweet beetroot, perfumed nectarine, peppery watercress and creamy burrata — don’t take this to your next BYO barbecue or people will fight over it. Save it for home instead.
This recipe, from my wonderful sister-in-law Jenny Corry, is world famous in my family. Stick rigidly to the instructions to end up with perfectly cooked lamb. The varying thickness of the joint means that some bits will be well done while others are delectably pink.
This is a fast and fabulous dinner — put the pasta water on to boil as soon as you get home, keep your wits about you and in under 30 minutes you will be sitting down to eat.