Serves 3–4

Time 1.35hr

Ingredients:

1 whole chicken (about 1.6–1.8 kg)

568ml buttermilk

4 garlic cloves, lightly crushed

1 red chilli, sliced (seeds out if you want it gentle)

zest of 1 lemon

juice of ½ lemon

olive oil

sea salt

black pepper

Method:

Pat the chicken dry. Season generously all over with salt and pepper.

Place the chicken in a deep casserole or lidded roasting dish.

Pour in the buttermilk around the chicken.

Add the garlic, chilli, lemon zest, and lemon juice.

Drizzle lightly with olive oil.

Cover with a lid or foil.

Roast at 160°c for 1 hour 20 minutes.

The buttermilk will split slightly which is fine as it becomes the sauce.

Remove the lid and increase the oven to 210°c.

Roast uncovered for a further 20–25 minutes until the skin is golden and the chicken is cooked through.

Remove from the oven and rest for 15 minutes.

Spoon some of the garlicky buttermilk juices over the chicken before serving.

Chef notes:

Before seasoning with salt and pepper, consider dry brining the chicken. Rub it with salt and let it sit uncovered in the fridge for a few hours or overnight to enhance the flavour and achieve crispier skin.

Marinate the chicken in buttermilk with garlic, chili, and lemon zest for up to 24 hours before pot roasting.

Whisk a spoonful of dijon mustard or a splash of white wine into the garlicky buttermilk sauce while the chicken rests. simmer briefly to meld the flavours for a tangy, creamy finish.

Serves: 2

Ingredients

8 lamb cutlets, trimmed

olive oil (plus extra for drizzling)

sea salt

freshly ground black pepper

fresh mint, finely chopped

red onion, shaved thinly 

1 tbsp capers, rinsed and finely chopped

small handful fresh tarragon, finely chopped

fresh parsley, finely chopped

1 tsp dijon mustard

zest of ½ lemon 

¼ cup olive oil

Method:

Rub the lamb cutlets with olive oil, sea salt, and black pepper. Let them rest at room temperature for 20 minutes. 

In a bowl, combine the capers, mint, tarragon, parsley, dijon mustard, lemon zest, and olive oil. add a pinch of black pepper. Mix well.

Preheat a grill or griddle pan over high heat. Sear the cutlets for 2–3 minutes per side for medium-rare, or adjust timing to your preferred doneness.

Remove from heat and let them rest, loosely covered with foil, for 5 minutes to retain juices.

Arrange cutlets on a plate, top with the herb dressing, and sprinkle with red onion shavings, mint and coriander leaves. Drizzle a bit of olive oil to finish.

Chef’s notes 

- Marinate the lamb in the herb dressing for 30 minutes before grilling for deeper flavours.

- Use a thermometer for precision 54°c is ideal for medium-rare.

- Toss some toasted pine nuts over for texture.

Serves: 6-8

Time to prepare: 4 hours

Ingredients

2kg beef shin, cut into 3-4 pieces

olive oil

sea salt

freshly ground black pepper

2 onions, sliced

2 carrots, peeled chopped

2 celery sticks, chopped

4 garlic cloves, lightly crushed

2 tbsp tomato purée

1ltr good dry red wine

500 ml beef stock

500ml water

2 bay leaves

few sprigs thyme

Method:

Season the beef shin pieces generously with sea salt and freshly ground black pepper.

Heat a splash of olive oil in a large, heavy-based pot over medium-high heat. Brown the beef pieces on all sides until well coloured, then set aside.

In the same pot, add a little more oil if needed. Sauté the onions, carrots, celery, and garlic until softened and beginning to caramelise.

Stir in the tomato purée and cook for 2 minutes. Pour in the red wine, scraping the bottom to release any flavourful bits. Bring to a boil and reduce slightly.

Return the beef to the pot. Add the beef stock, water, bay leaves, and thyme. Ensure the meat is mostly submerged.

Cover with a lid and braise in a preheated oven at 150°c (300°f) for 3-4 hours until the meat is tender and falling apart.

Adjust seasoning with salt and pepper. remove bay leaves and thyme sprigs before serving.

Chef’s notes 

Marinate the beef in red wine, garlic, and herbs overnight for deeper flavour.

For a richer sauce, mash some of the cooked vegetables into the liquid or stir in a knob of butter at the end. 

Adding a splash of balsamic vinegar or a piece of dark chocolate during the last hour of cooking intensifies flavour and tenderises the meat.

Use oxtail, short ribs, or brisket if beef shin isn’t available.

Replace red wine with extra beef stock plus a tablespoon of balsamic vinegar for acidity. 

Pair with creamy mashed potatoes, buttery polenta, or crusty bread to soak up the flavourful sauce.