Spaghetti carbonara with kale

The secret ingredient is yoghurt instead of cream in this delicious spaghetti carbonara recipe.

• 350g dried spaghetti pasta
• 150g thinly sliced pancetta
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, finely chopped
• 100g kale leaves, torn de-stemmed
• 260g (1 cup) Farmers Union Greek Yoghurt
• 60g (3/4 cup) finely grated parmesan
• 2 eggs
• 2 egg yolks
• Finely grated parmesan, extra, to serve

1. Step 1

   Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to the pan. Meanwhile, cook the pancetta in a large non-stick frying pan over high heat for 1-2 minutes or until crisp. Transfer to a plate.

2. Step 2

   Heat the oil in the frying pan over medium heat. Add garlic and cook for 1 minute or until aromatic. Add the kale and cook, stirring for 3 minutes or until slightly wilted.

3. Step 3

   Combine the yoghurt, parmesan, eggs and egg yolks in a bowl. Season well with pepper.

4. Step 4

   Add the egg mixture and kale mixture to the hot pasta. Toss to combine. Serve topped with the pancetta and extra parmesan.

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Braised pork with star anise and ginger

Asian spices will delight the senses in this hearty pork dinner.

• 1 tablespoon canola oil
• 750g boneless pork shoulder, cut into 4cm pieces
• 4 carrots, peeled, cut lengthways into quarters
• 2 tablespoons grated fresh ginger
• 2 garlic cloves, crushed
• 2 tablespoons plain flour
• 125ml (1/2 cup) Campbell's Real Stock Chicken
• 80ml (1/3 cup) dry sherry
• 1 1/2 tablespoons soy sauce
• 1 tablespoon honey
• 4 star anise
• 1 bunch baby bok choy, trimmed, leaves separated, washed
• 6 green shallots, trimmed, diagonally sliced
• 1/3 cup finely chopped fresh coriander
• Salt & freshly ground black pepper
• Steamed SunRice White Long Grain Rice, to serve

Energy 1443kJ	Fat saturated 7.00g
Fat Total 20.00g	Carbohydrate sugars 7.00g
Carbohydrate Total 10.00g	Dietary Fibre 3.00g
Protein 26.00g	Cholesterol 78.00mg
Sodium 551.49mg

All nutrition values are per serve.

1. Step 1

   Heat 2 teaspoons of the oil in a large heavy-based saucepan over high heat. Add half the pork and carrots, and cook, turning occasionally, for 3-4 minutes or until the pork is well browned. Use a slotted spoon to transfer to a plate and set aside. Repeat with the remaining oil, pork and carrots.

2. Step 2

   Reduce heat to medium and add the ginger and garlic to the pan. Cook, stirring, for 10 seconds or until aromatic. Return the pork and carrots to the pan with the flour, and cook, stirring, for 1 minute.

3. Step 3

   Add the stock, sherry, soy sauce, honey and star anise to the pan. Cook, scraping the base of the pan with a wooden spoon to dislodge any cooked-on bits, for 1 minute. Cover and bring to the boil. Reduce heat to low, cover and simmer for 40 minutes or until the pork is tender.

4. Step 4

   Stir in the bok choy and green shallots, cover and cook for 5 minutes or until the bok choy is tender. Stir in the coriander. Taste and season with salt and pepper. Serve immediately with the steamed rice.

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Roast leg of lamb with potatoes (Arni psito me patates)

This traditional roast lamb is accompanied by crunchy roast potato wedges.

• 2kg easy-carve leg of lamb, tied with butchers string
• 4 cloves garlic, sliced
• Finely grated rind and juice of 1 lemon
• 100ml olive oil
• 2 tablespoons coarsely chopped rosemary
• 2 tablespoons coarsely chopped oregano
• 2 teaspoons dried oregano
• 3 teaspoons sweet paprika
• 4 (750g) desiree potatoes, cut into wedges
• 100g feta, crumbled

1. Step 1

   Preheat oven to 180°C. Using a small knife, cut 1cm slits all over lamb. Stuff each incision with a slice of garlic. Combine lemon juice, 1/4 cup oil, rosemary, fresh and dried oregano, 2 teaspoons paprika, 1 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper in a small bowl. Place lamb in a roasting pan, pour mixture over then turn lamb to coat evenly. Cover lamb with foil and roast for 1 hour.

2. Step 2

   Meanwhile, place potatoes in a large saucepan of cold water. Bring to the boil then cook over high heat for 4 minutes. Drain. Return potatoes to pan with remaining oil, paprika, lemon rind and 2 teaspoons sea salt. Toss to combine. Set aside.

3. Step 3

   Remove foil from lamb. Add potatoes to pan. Stir to coat in cooking juices then return to oven and cook, uncovered, for a further hour, turning potatoes occasionally. Remove pan from oven and cover loosely with foil. Stand for 15 minutes.

4. Step 4

   Place potatoes on a platter. Thinly slice lamb and place on top. Sprinkle feta over lamb and spoon pan juices over. Serve.

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Baked lemon meringue pie

Reduce the stress on the big night with this delicious make-ahead lemon meringue pie.

• 1 3/4 cups plain flour
• 1/2 cup almond meal (ground almonds)
• 1/3 cup icing sugar mixture
• 175g butter, chilled, chopped
• 2 egg yolks
• 2 tablespoons iced water, approximately

Lemon filling

• 5 eggs, lightly beaten
• 1/2 cup caster sugar
• 1 cup pure cream
• 2 teaspoons finely grated lemon rind
• 1/2 cup lemon juice

Meringue

• 4 egg whites
• 1 cup caster sugar

Energy 2774kJ	Fat saturated 20.00g
Fat Total 37.00g	Carbohydrate sugars 47.00g
Carbohydrate Total 69.00g	Dietary Fibre 2.00g
Protein 12.00g	Cholesterol 246.00mg
Sodium 220.03mg

All nutrition values are per serve.

1. Step 1

   Process flour, almond meal, icing sugar and butter until mixture resembles fine breadcrumbs. Add yolks and water. Process until dough just comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

2. Step 2

   Preheat oven to 200°C/180°C fan-forced. Grease a 4cm-deep, 23.5cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line base and side of prepared pan with pastry. Trim edge. Refrigerate for 15 minutes.

3. Step 3

   Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 minutes or until light golden. Cool pastry case. Reduce oven temperature to 180°C/160°C fan-forced.

4. Step 4

   Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand for 5 minutes. Pour mixture into pastry case. Bake for 25 to 30 minutes or until filling is just set. Cool for 15 minutes.

5. Step 5

   Make Meringue Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy. Spoon meringue over filling. Bake for 5 minutes or until meringue is golden (see notes, to freeze). Serve.

To freeze: Cool lemon meringue pie. Place in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight.

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Carrot and beetroot fritters

Go meat-free and try these golden carrot and beetroot fritters served with fresh salad leaves, aioli and lemon.

• 2 large beetroot, grated
• 2 large carrots, grated
• 1/2 cup (75g) plain flour
• 1 teaspoon ground cumin
• 2 teaspoons Dijon mustard
• 2 spring onions, thinly sliced
• 1 Coles Brand Australian Free Range Egg, lightly whisked
• Vegetable oil, to shallow fry
• Coles Fresh Australian Baby Leaf Salad, to serve
• Aioli, to serve
• Lemon wedges, to serve
• Coles Bakery Pane Di Casa, to serve

1. Step 1

   Place the beetroot on a sheet of paper towel. Pat dry. Squeeze any excess liquid from carrot. Combine the flour and cumin in a medium bowl. Add the carrot, mustard, onion and egg and stir to combine. Season. Gently stir in the beetroot.

2. Step 2

   Heat the oil in a large frying pan. Cook tablespoonfuls of the carrot mixture, in batches, for 3 mins or until golden and crisp. Transfer to a plate lined with paper towel to drain.

3. Step 3

   Divide the salad leaves and fritters among serving bowls. Drizzle with the aioli and serve with lemon wedges and bread.

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Radish, carrot, cucumber and mint salad with pork sausages

For a salad bursting with flavour you can't beat this delicious sausage, radish, carrot, cucumber and mint recipe.

• 500g Coles Thick Pork Sausages
• 60g baby rocket leaves
• 2 carrots, peeled into ribbons
• 1 cucumber, peeled into thin ribbons
• 1 cup mint leaves
• 2 tablespoons pine nuts, toasted
• 1 bunch radishes, trimmed, thinly sliced
• 1/4 cup (60ml) olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon lemon juice

1. Step 1

   Heat a barbecue grill or chargrill on medium. Cook sausages, turning, for 10 mins or until cooked through. Transfer to a plate and set aside for 5 mins to cool. Thickly slice diagonally.

2. Step 2

   Arrange rocket, sausages, carrot, cucumber, mint leaves, pine nuts and radish on a large serving platter. Place oil, mustard, honey and lemon juice in a screw top jar. Shake to combine. Season.

3. Step 3

   Drizzle salad with dressing.

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Roast pumpkin and ricotta ravioli

This beautiful roast pumpkin and ricotta ravioli is ideal for lunch or dinner.

• 1/2 small (about 750g) butternut pumpkin, peeled, seeded, cut into 3cm pieces
• 1/2 cup walnuts
• 100g ricotta, crumbled
• 1 egg, separated
• Pinch of ground nutmeg
• 4 (180g) fresh lasagne sheets (see tip)
• 60g butter
• 1/3 cup sage leaves
• 1/4 cup grated parmesan (or vegetarian hard cheese)
• Coles brand Australian extra virgin olive oil spray

1. Step 1

   Preheat oven to 200°C or 180°C fan. Spread pumpkin over a lined tray. Spray with oil. Roast for 30 mins or until tender and golden. Cool. Roast the walnuts on a tray for 4 mins or until toasted. Cool, then chop.

2. Step 2

   Mash the pumpkin in a bowl. Stir in the ricotta, egg yolk and nutmeg. Season.

3. Step 3

   Lightly whisk egg white in a bowl. Cut each lasagne sheet into thirds crossways, then halve each piece crossways to make 24 pieces. Lay out 12 pieces on a clean work surface. Divide filling between the pieces, making a flat 4cm-wide pile in the centre of each. Brush the edges with egg white. Place remaining pieces on top, expelling as much air as possible. Press to seal.

4. Step 4

   Bring a large deep frying pan of water to the boil over high heat. Cook the ravioli, in 3-4 batches, for 5-6 mins or until tender. Use a slotted spoon to transfer to a tray lined with baking paper and cover loosely with foil.

5. Step 5

   Cook the butter in a frying pan over medium heat for 2 mins or until just starting to brown. Add the sage and cook for a further 30 secs or until the butter browns. Divide the ravioli among dishes. Drizzle with the butter mixture. Sprinkle with walnuts and parmesan.

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