Baharat-Spiced Beef and Pork Meatballs with Baked Tomato Rice

Ingredients

The Meatballs

• 400g beef mince

• 400g pork mince

• 1 small brown onion, finely grated

• 3 garlic cloves, crushed

• 2 tbsp Gewürzhaus baharat spice mix

• 1 tsp Gewürzhaus ground cumin

• ½ cup fresh breadcrumbs

• 1 large egg

• ¼ cup flat-leaf parsley, chopped

• 1½ tsp salt

• 2 tbsp olive oil

The Rice

• 2 cups Tilda long-grain rice, rinsed

• 4 cups Nutra Naturals chicken bone broth

• 1 small brown onion, finely diced

• ½ tsp Gewürzhaus ground cinnamon

• 2 tbsp Mutti tomato paste

• ⅓ cup Honest to Goodness pine nuts

• ⅓ cup Honest to Goodness currants

To Finish

• 2 tbsp butter

• 1 lemon, zested

• ¼ cup fresh mint leaves, torn

• Flakey sea salt

Method

1. In a large bowl, combine the beef mince, pork mince, grated onion, garlic, baharat, cumin, breadcrumbs, egg, parsley and salt. Mix gently with your hands until just combined - don’t overwork it. Roll into golf ball-sized meatballs, around 25 - 30

2. Heat the olive oil in a large ovenproof skillet or baking dish over medium-high heat. Brown the meatballs in batches, 2–3 minutes per side, just to colour - they don’t need to cook through. Set aside on a plate

3. In the same pan, soften the diced onion for 3–4 minutes. Stir in the cinnamon and tomato paste and cook for 1 minute until fragrant

4. Stir in the rice, pine nuts and currants, then pour in the bone broth. Bring to a simmer

5. Nestle the browned meatballs on top of the rice. Cover tightly and bake at 180°C for 35 minutes, until the rice has absorbed the liquid

6. Remove the lid, dot with butter, and rest for 5 minutes. Scatter with lemon zest and mint before serving straight from the dish

Notes

• Swap currants for sultanas if that’s what’s in the pantry

Enjoy XX Jess

Reverse Seared Tomahawk with Sun-dried Tomato Butter

Cut: 1 × 1.1kg Diamantina Angus Tomahawk Steak, SB 3, (JESS15 for a 15% discount)

This is the showstopper cut - a massive bone-in ribeye with the rib left long, reverse-seared low and slow before a hard, hot finish for the deepest crust. A sun-dried tomato and rosemary compound butter melts down over the top as it rests, pooling into every slice. Give yourself the full afternoon, get the oven working while you do other things, and let the pan do the fast, dramatic part right at the end.

Ingredients

Steak

• 1 × 1.1kg tomahawk steak, room temperature (out of the fridge 1 hour before cooking)

• 2 tbsp olive oil

• Flaky sea salt and coarsely cracked black pepper

Sun-Dried Tomato & Rosemary Butter

• 100g unsalted butter, softened

• 40g sun-dried tomatoes in oil, drained, patted dry and finely chopped

• 1 tsp reserved sun-dried tomato oil

• 1 clove garlic, finely grated

• 1 tbsp fresh rosemary, finely chopped

• Zest of 1/2 lemon, plus a squeeze of juice

• Pinch of flaky salt

Method

1. Make the compound butter first: combine softened butter, sun-dried tomatoes, tomato oil, garlic, rosemary, lemon zest and juice, and salt. Mix well, then spoon onto plastic wrap or baking paper and roll into a log. Twist the ends and refrigerate until firm (at least 1 hour). This can be made a day ahead

2. Preheat the oven to 120°C (fan-forced). Pat the tomahawk completely dry with paper towel, then season generously all over with salt and pepper

3. Place the steak on a wire rack over a tray and roast until the internal temperature reads 46–48°C for medium-rare (use a probe thermometer in the thickest part, away from the bone). This will take roughly 45–60 minutes depending on thickness

4. Rest the steak loosely tented in foil for 10 minutes while you heat a heavy cast-iron pan until smoking hot

5. Add the oil to the pan, then sear the steak hard on all sides - including the fat edge, standing it up with tongs - for 60–90 seconds per side until deeply browned. In the final minute, add some of the butter and continuously baste the steak

6. Rest for a final 5–10 minutes. Slice a thick coin of the sun-dried tomato butter and place on top so it melts as you carve. Carve away from the bone, slice against the grain, and serve on a board with the bone alongside

Notes

• Reverse searing takes the guesswork out of a cut this thick - a slow oven brings it to temperature evenly, then the pan is only there for colour and crust

• Use a probe thermometer if you have one; with a cut this size, eyeballing doneness is a gamble. I have 4 different types, this is my preferred: Acurite Programmable Meat Thermometer

• The compound butter keeps well in the fridge for a week, or freeze the log and slice off coins as needed

• Go easy on the salt at the pan-sear stage - you’ve already seasoned generously before roasting

Enjoy XX Jess

The Dinner Party Guide

Everything you need to host a fabulous Dinner Party in one download

Each Dinner Party Guide includes a complete menu, consolidated shopping list, individual recipes, wine pairings, and a timed cooking plan - so everything hits the table at once, and you actually enjoy the night. Book it in, and choose your menu!

Coconut Fish Curry with Turmeric and Lime

Ingredients

• 800g firm white fish fillets (barramundi or snapper), cut into large chunks

• 2 tbsp olive oil

• 1 brown onion, finely diced

• 4 garlic cloves, crushed

• 1 tbsp fresh ginger, grated

• 1 red chilli, finely sliced

• 2 tbsp curry powder or mild curry paste

• 1 tsp ground turmeric

• 400g can crushed tomatoes

• 400ml Honest to Goodness coconut milk

• 1 cup Nutra Naturals vegetable broth

• 1½ tsp salt

• 1 lime, juiced

• ⅓ cup fresh coriander leaves, roughly chopped

• 2 cups Tilda long-grain rice, rinsed

• 4 cups water, for the rice

• 1 tbsp butter, for the rice

Method

1. Rinse the rice well, then combine with the water in a saucepan. Bring to the boil, cover, reduce heat to low and cook for 12 minutes, then rest off the heat, covered, until needed. Stir through the butter once cooked

2. Heat the olive oil in a large heavy-based pot over medium heat. Add the onion and cook for 5–6 minutes until soft

3. Add the garlic, ginger and chilli and cook for 1 minute until fragrant. Stir in the curry powder and turmeric and cook for a further minute, until the spices smell toasty

4. Add the crushed tomatoes, coconut milk and vegetable broth. Stir well, bring to a gentle simmer, and cook uncovered for 12–15 minutes to let the sauce thicken slightly

5. Season with the salt, then gently lower in the fish. Simmer very gently, without stirring too much, for 6–8 minutes until the fish is just cooked through and flakes easily

6. Stir through the lime juice, taste and adjust seasoning. Scatter with coriander and serve over the rice

Notes

• Any firm white fish works well here - ask your fishmonger what’s freshest that day

• Don’t stir too vigorously once the fish is in, or it’ll break apart before you get it to the table

Enjoy XX Jess

Marinated Picanha

Cut: 1 × 1.5kg Diamantina Angus Picanha (Rump Cap), SB 2, (JESS15 for a 15% discount)

The picanha is an underrated cut for sure, it has a deep, beef taste that balances lean meat with rich fat rendering. The rump cap sits above the main rump muscle is a more tender cut. This recipe sits fat-cap up in a citrus and herb marinade so the fat renders and chars while the meat underneath stays juicy, then it’s sliced thin and served straight back over its own pan juices. Give it the full marinating window if you can - overnight makes a real difference.

Serves: 4–6

Ingredients

Picanha

• 1 × 1.5kg Diamantina Angus picanha (rump cap), fat cap left on

• Flaky sea salt, for finishing (kept separate from the marinade)

Marinade

• 80ml olive oil

• 4 cloves garlic, crushed

• Zest and juice of 1 lime

• Zest and juice of 1 orange

• 2 tsp smoked paprika

• 1 tsp ground cumin

• 2 tbsp fresh oregano leaves, roughly chopped (or 2 tsp dried)

• 1 tsp cracked black pepper

Method

1. Score the fat cap of the picanha in a crosshatch pattern, cutting through the fat but not into the meat

2. Blitz together olive oil, garlic, lime and orange zest and juice, smoked paprika, cumin, oregano and pepper. Place the picanha meat-side down into the marinade so the fat cap stays dry, and marinate uncovered in the fridge, fat-side up, for 4–24 hours

3. Remove from the fridge 45 minutes before cooking. Pat the fat cap dry and season it well with flaky salt (the meat side already carries the marinade)

4. Preheat the oven to 200°C. Place the picanha fat-side up in a roasting tray and pour the marinade around it, keeping the fat cap dry

5. Roast for 50–60 minutes, until the fat renders and chars and the internal temperature reaches 52–54°C for medium-rare - start checking from 45 minutes, as timing runs longer depending on the size of your cut

6. Rest for 10 minutes under loose foil, still in the tray

7. Slice the picanha across the grain into 1cm-thick slices, following the curve of the fat cap. Drain off some of the rendered fat from the tray, then arrange the slices back over the remaining pan juices on a platter and spoon a little more over before serving

Notes

• Slice around 1cm, works beautifully here and lets the marinade and pan juices coat every piece

• The marinade can be made up to a day ahead and kept in the fridge

Enjoy XX Jess

Brunch with Friends

I’m thrilled to be sharing my latest addition to The Dinner Party Guide offering. ‘Brunch with Friends’ is a fun and delicious menu to feed 10. Get your guide here and book in Brunch!

Beetroot & Goats Cheese Frittata

Ingredients

• 250g pre-cooked whole beetroot, halved or quartered

• 1 tbsp olive oil

• ½ tsp salt

• 1 bunch broccolini, trimmed

• 8 Sunny Queen Farms large eggs

• ¼ cup milk

• ½ tsp salt

• ¼ tsp black pepper

• 20g Pepe Saya butter

• 3 spring onions, sliced

• 150g Meredith Dairy soft goats cheese, crumbled

• 2 tbsp fresh dill, roughly chopped

Method

1. Heat a splash of oil in a large ovenproof skillet over high heat. Add the broccolini and cook for 3–4 minutes, turning occasionally, until the florets are crisp and slightly charred but the stems still have bite. Remove and set aside

2. In a large jug, whisk together the eggs, milk, salt and pepper until well combined

3. In the same skillet, melt the butter over medium heat. Add the spring onions and cook for 1–2 minutes until softened

4. Return the charred broccolini to the pan and arrange evenly. Nestle the beetroot pieces among it, then pour over the egg mixture. Dot with the goats cheese

5. Transfer the pan to a 180°C fan-forced oven and bake for around 20 minutes, until the frittata is puffed, golden and just set in the centre

6. Rest for 5 minutes, then scatter with dill before slicing into wedges

Notes

• Great served warm or at room temperature, it’s make-ahead friendly for a lunch table

• Pre-cooked beetroot (the vacuum-packed kind from the supermarket) makes this super fast - just look for one without vinegar in the packing liquid so it doesn’t throw the flavour off

Enjoy XX Jess

Two Cheese & Burnt Leek Aioli Burgers

Cut: 4 × 150g Diamantina Angus Beef Burger Patties, (JESS15 for a 15% discount)

Serves: 2 (double-stacked) or 4 (single-stacked)

Ingredients

Burgers & Toppings

• 4 × 150g Diamantina Angus beef burger patties, room temperature

• 4 slices sharp tasty cheddar

• 4 slices Swiss or Monterey Jack cheese

• 4 fresh brioche or potato buns, split

• Butter, for toasting the buns

• Cos lettuce

• Sliced beetroot

• Acide Zucchini pickles

• Salt and pepper

Burnt Leek Aioli

• 1 large leek, trimmed and halved lengthways

• 1 tbsp olive oil

• 1 egg yolk

• 1 tsp Dijon mustard

• 1 small garlic clove, finely grated

• Zest of 1 lemon

• 150ml neutral oil (Rice Bran Oil)

• 1 tsp lemon juice, plus more to taste

• Salt, to taste

Method

1. Make the aioli first: rub the leek halves with olive oil and char in a hot dry pan, in the oven on your highest setting, until deeply blackened and softened through, about 8–10 minutes. Let cool, then scrape out the tender inside flesh, into a hand blender, discarding any tough outer layers (a little char is good - that’s the flavour). Blitz well, if you need some liquid add some of the 150ml neutral oil

2. Whisk the egg yolk, Dijon, garlic and lemon zest. Slowly drizzle in the neutral oil while whisking constantly until thickened into a glossy aioli, add the charred leek flesh and season with lemon juice and salt to taste. Refrigerate until needed

3. Heat a flat griddle or heavy pan over high heat until very hot. Butter and toast the cut sides of the buns until golden; set aside

4. Place the patties on the hot pan and, if smashing, press firmly flat by covering the bottom of a saucepan with grease-proof paper, for maximum surface crust. Season with salt and pepper. Cook for 3 minutes, flip, then immediately top with a slice each of cheddar and the second cheese so they melt together as the second side cooks, about 3-4 minutes more

5. Spread burnt leek aioli generously on both cut sides of the toasted buns. Build the burger with lettuce, sliced beetroot, the double-cheese patty (stack two patties for a double), and loads of pickles. Serve immediately with a stack of serviettes

Notes

• Smash hard and fast - the thinner and harder you press the patty into the pan, the more crust you get across the surface

• The aioli keeps well in the fridge for up to 5 days - make a double batch, it’s ridiculous with chips too

• Go easy on the salt in the patties themselves - the cheese, pickles and aioli all bring plenty

Enjoy XX Jess

Brunch with Friends

Light up the group chat and reserve 11am next Saturday - I’m thrilled to be sharing my latest addition to The Dinner Party Guide offering. ‘Brunch with Friends’ is a fun and delicious menu to feed 10. Get your guide here and book in Brunch!

Ingredients

Ingredients

The Braise

• 1.2kg chuck or gravy beef, cut into large chunks

• 2 tbsp plain flour

• 1½ tsp salt

• ½ tsp black pepper

• 2 tbsp olive oil

• 2 brown onions, sliced

• 3 garlic cloves, crushed

• 400g button or swiss brown mushrooms, sliced

• 500ml dry cider

• 500ml Nutra Naturals beef bone broth

• 3 tbsp wholegrain mustard

• 4 fresh thyme sprigs

• 2 bay leaves

• ⅓ cup Maleny Dairies thickened cream

• 2 tbsp flat-leaf parsley, chopped

The Mash

• 1kg potatoes, peeled and chopped

• 60g Pepe Saya butter

• ½ cup Maleny Dairies milk, warmed

• 1 tsp salt

Method

1. Toss the beef in flour, salt and pepper until lightly coated

2. Heat the olive oil in a large heavy-based pot over medium-high heat. Brown the beef in batches, 3–4 minutes per side, until well coloured. Set aside

3. In the same pot, add the onions and cook for 5–6 minutes until softened. Add the garlic and cook for 1 minute

4. Pour in the cider, scraping up any browned bits from the base. Add the beef stock, mustard, thyme and bay leaves. Return the beef to the pot

5. Bring to a simmer, then cover and cook on low heat for 2.5 hours, until the beef is fork-tender

6. Meanwhile, heat a separate frying pan over high heat with no oil or butter. Add the mushrooms in a single layer and leave undisturbed for 3–4 minutes until golden underneath, then toss and cook for another 2–3 minutes until well browned all over - dry-frying gives them a deeper, more concentrated flavour than cooking in fat

7. Stir the browned mushrooms into the braise and cook uncovered for a further 10–12 minutes, until the sauce has reduced slightly and the mushrooms are heated through

8. Meanwhile, boil the potatoes in salted water for 15–18 minutes until tender. Drain well, then mash with the butter, milk and salt until smooth

9. Remove the bay leaves and thyme stalks from the braise. Stir through the cream and season to taste

10. Spoon the braise over the mash and scatter with parsley

Notes

• A dry cider keeps the mustard front and centre - a sweeter cider will mellow the whole dish if that’s more your speed

• Sliced mushrooms brown better in a separate hot pan than dropped straight into the braising liquid - give them space and don’t stir for the first few minutes so they actually colour instead of steaming

• Leftovers reheat beautifully the next day - the sauce actually thickens up nicely overnight

• Any good mustard works here, but wholegrain gives the best texture against the smooth sauce

Enjoy XX Jess

Rib Fillet with Anchovy-Miso Butter & Blistered Tomatoes

Cut: 2 × 300g Diamantina Angus Rib Fillet Steaks, SB 3+ (JESS15 for a 15% discount)

A big, well-marbled rib fillet, finished with a savoury, umami-packed anchovy-miso butter that melts down into every pan juice on the plate. Sear hard for colour, then let the oven do the gentle work while you blister a tray of cherry tomatoes - simple, but restaurant-level.

Serves: 3

Ingredients

Steak & Tomatoes

• 2 × 300g rib fillet steaks, room temperature

• 1 tbsp olive oil

• Salt and cracked black pepper

• 250g cherry tomatoes

• 1 tbsp olive oil, for the tomatoes

• Flaky salt, for finishing

Anchovy-Miso Butter

• 100g unsalted butter, softened

• 3 anchovy fillets, very finely minced (or mashed to a paste)

• 1 tbsp white (shiro) miso

• 1 clove garlic, finely grated

• 1 tsp lemon juice

• Cracked black pepper

Method

1. Make the anchovy-miso butter: beat the softened butter with the minced anchovy, miso, garlic, lemon juice and a good grind of pepper until smooth and evenly combined. Roll into a log in plastic wrap and chill until firm

2. Preheat the oven to 180°C. Pat the rib fillets dry and season with salt and pepper - go lighter on salt than usual given the anchovy and miso are both salty

3. Heat a heavy, ovenproof pan over high heat with the neutral oil until smoking. Sear the steaks for 2–3 minutes per side, just to build colour

4. Transfer the pan straight to the oven and roast for a further 5–8 minutes, depending on thickness, until done to your liking. Rest on a warm plate while you cook the tomatoes

5. In the same pan (or a separate hot pan), toss the cherry tomatoes in olive oil and cook over high heat for 3–4 minutes, shaking occasionally, until blistered and just starting to collapse. Season with flaky salt

6. Top each rested steak with a thick coin of the anchovy-miso butter and let it begin to melt. Serve immediately with the blistered tomatoes alongside, spooning any pan juices over the top

Notes

• Finishing the steak in the oven after a hard sear takes the guesswork out of a big, thick rib fillet - much easier to get an even medium-rare all the way through than trying to do it entirely in the pan

• Make the compound butter ahead - it keeps well in the fridge for a week, or freeze the whole log and slice off coins as needed (I added leftovers to a mash potato and it was epic!)

• Go easy on the salt when seasoning the steak itself - the anchovy and miso in the butter bring plenty of their own

Enjoy XX Jess

Brunch with Friends

I’m thrilled to be sharing my latest addition to The Dinner Party Guide offering. ‘Brunch with Friends’ is a fun and delicious menu to feed 10. Get your guide here and book in Brunch!

Ingredients

The Soup

• 2 lamb shanks

• 2 tbsp olive oil

• 1 brown onion, diced

• 2 carrots, diced

• 2 celery sticks, diced

• 3 garlic cloves, crushed

• 1 tbsp Mutti tomato paste

• 1 cup Pizzini red wine

• 700g Pizzini passata

• 1L Nutra Naturals chicken bone broth

• 600g potatoes, peeled and roughly chopped

• 2 bay leaves

• 4 fresh thyme sprigs

• 1½ tsp salt

• ½ tsp black pepper

To Serve

• ½ cup parmesan, finely grated

• 1 sourdough loaf, sliced

• 60g butter, softened

• 2 tbsp flat-leaf parsley, chopped

Method

1. Heat the olive oil in a large heavy-based pot over medium-high heat. Brown the lamb shanks well on all sides, 8–10 minutes total. Remove and set aside

2. In the same pot, add the onion, carrot and celery and cook for 6–8 minutes until softened. Add the garlic and tomato paste and cook for 1 minute until fragrant

3. Pour in the red wine and simmer for 2–3 minutes, scraping up any browned bits from the base of the pot

4. Add the passata, bone broth, potatoes, bay leaves, thyme, salt and pepper. Return the browned shanks to the pot, making sure they’re mostly submerged. Bring to a simmer

5. Cover and simmer gently over low heat for around 2 hours, or until the potatoes are completely soft

6. Carefully lift the shanks out onto a plate and set aside. Remove the bay leaves and thyme stalks. Blend the soup until smooth using a stick blender

7. Return the blended soup to an ovenproof pot (or transfer to a roasting dish) and add the shanks back in. Cover and finish in a 150°C oven for a further 45–60 minutes, until the lamb is falling off the bone - once blended, the soup is thick enough to catch and stick on the stovetop, so the oven is a gentler, more reliable finish

8. Lift the shanks out again, shred the meat off the bone and discard the bones. Stir the shredded lamb back through the soup. Taste and adjust seasoning

9. Toast the sourdough and spread generously with butter

10. Ladle the soup into bowls, finish with parmesan and parsley, and serve with the buttered sourdough alongside

Notes

• Blending before the lamb goes back in is what makes this soup rather than a broth - don’t skip that step

• Shank size varies a lot, so keep an eye on the first simmer - on cook-test this took closer to 2 hours rather than 1 before the potatoes were properly soft

• Once blended, the soup thickens up and will catch on the base of the pot if you try to finish it on the stovetop - the oven gives a much gentler, more even finish for the second stage

• This is even better the next day - make ahead and reheat gently with a splash of extra broth if it’s thickened up in the fridge

• Freezes well without the sourdough

Enjoy XX Jess

Pan-Seared Sirloin with Brandy Peppercorn Sauce

Cut: 2 × 300g Diamantina Angus Sirloin Steaks, SB 3+ (JESS15 for a 15% discount)

Serves: 3

A proper cold-weather steak dinner - thick-cut sirloin, seared hard then finished in the oven so it cooks through gently without needing a long rest, and a glossy brandy peppercorn sauce made in the same pan while the steak rests. Perfect for a thick winter cut where you want a rosy centre without the guesswork of getting there on the stovetop alone.

Ingredients

Steak

• 2 × 300g sirloin steaks, room temperature

• 1 tbsp oil

• Salt and cracked black pepper

• 20g butter

Brandy Peppercorn Sauce

• 1 spring onion, finely sliced

• 2 tbsp green or black peppercorns in brine, drained and lightly crushed

• 60ml brandy

• 150ml beef bone broth

• 80ml pouring cream

• 1 tsp Dijon mustard

• 20g cold butter, cubed

• Salt, to taste

Method

1. Preheat the oven to 180°C. Pat the sirloins dry and season well with salt and pepper. Heat the oil in a heavy, ovenproof pan over high heat until just smoking

2. Sear the steaks for 2–3 minutes per side, adding the butter in the last minute and basting. With steaks this thick, the sear is just for colour - it won’t cook them through on its own

3. Transfer the pan straight to the oven and roast for a further 5–8 minutes, depending on thickness, until done to your liking. Rest on a warm plate, tented loosely with foil, while you make the sauce - keep the rest brief, especially in winter, so the steak stays hot to serve. Reserve the pan with its fond

4. Reduce the heat to medium and add a touch more butter if needed. Soften the spring onion for 1–2 minutes, then add the crushed peppercorns and toast briefly

5. Remove the pan from the heat and add the brandy. Return to the heat and carefully flambé, or simply simmer for 1–2 minutes until the alcohol smell cooks off, scraping up the fond

6. Add the beef broth and simmer until reduced by half. Stir in the cream and Dijon, and simmer gently for 2–3 minutes until the sauce coats the back of a spoon

7. Remove from the heat and whisk in the cold butter, cube by cube, for a glossy finish. Season with salt to taste, adding back any resting juices from the steak

8. Slice the sirloin or serve whole, and spoon the sauce generously over the top

Notes

• Finishing thick steaks in the oven after a hard sear takes the guesswork out of getting a rosy centre without overcooking the outside - much more reliable than trying to do it all in the pan

• Because the oven does some of the work, the steak needs less resting time than a fully stovetop-cooked steak - handy in winter when you don’t want it going cold on the plate

• A proper heavy, ovenproof pan (cast iron or similar) is worth it here since it goes straight from stovetop to oven

• If you’d rather skip the flambé, simmering off the brandy is just as effective and a lot less dramatic for a weeknight

Enjoy XX Jess

Brunch with Friends

I’m thrilled to be sharing my latest addition to The Dinner Party Guide offering. ‘Brunch with Friends’ is a fun and delicious menu to feed 10. It’s centred around this amazing - show stopping - gorgeous Tomato Cake. Enjoyed with a Bloody Mary bar and Prosecco. Get your guide here and book in Brunch!

A lighter, more delicate take on lasagna — layers of shredded chicken, wilted silverbeet, sweet peas and leek folded through a nutmeg-laced bechamel. No tomato in sight.

Ingredients

The Chicken

• 8 bone-in, skin-on chicken thighs

• 1 brown onion, roughly chopped

• 1 carrot, roughly chopped

• 1 celery stick, roughly chopped

• 1 bay leaf

The Filling

• 1 leek, finely sliced

• 1 bunch silverbeet, stems removed, leaves roughly chopped

• 150g frozen peas

• 2 garlic cloves, finely sliced

• 2 tbsp olive oil

The Parmesan Bechamel

• 100g Pepe Saya cultured butter

• 100g plain flour

• 1L full-fat milk, warmed

• 50g parmesan, finely grated - stirred into the sauce

• ½ tsp whole nutmeg, freshly grated

• Salt and black pepper

To Assemble

• 250g fresh lasagna sheets

• 200g mozzarella, torn or grated

• 80g parmesan, finely grated - for the top

Method

1. Put the milk in a saucepan over a low heat, preheat the oven to 180°C

2. Place the chicken thighs in a large pot and cover completely with cold water. Add the onion, carrot, celery, and bay leaf. Bring to a gentle simmer (not a rolling boil) and cook until the chicken is completely cooked through, about 30 minutes. Remove the thighs and set aside to cool slightly. Peel away and discard the skin, then shred the meat off the bone using two forks

   1. Add the skin and bones back into the poaching liquid and continue to simmer, add a tablespoon of apple cider vinegar and you have a light stock to use for other dishes.

3. Heat the olive oil in a large pan over medium heat. Add the leek and cook gently until soft and sweet. Add the garlic and cook for another minute. Add the silverbeet and cook, stirring, until completely wilted. Tip into a colander and press out every bit of excess liquid - this step matters, wet greens make a watery lasagna. Stir through the peas and the shredded chicken. Set aside

4. Melt the butter in a saucepan over medium heat. Add the flour and whisk continuously for a couple of minutes to cook out the raw flour taste. Gradually pour in the warm milk, whisking constantly to avoid lumps. Cook, whisking, until thickened enough to coat the back of a spoon. Stir through the parmesan and nutmeg and season generously. Adding parmesan to a bechamel technically makes it a Mornay sauce - I firmly believe everything is better with cheese

5. Stir a third of the bechamel through the chicken and vegetable mixture

6. Spread a thin layer of the remaining bechamel across the base of a large baking dish. Add a layer of lasagna sheets, followed by a generous layer of the chicken filling and more bechamel. Repeat until everything is used, finishing with a layer of pasta topped with the remaining bechamel

7. Scatter the mozzarella and parmesan evenly over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake for a further 15–20 minutes until deeply golden and bubbling

8. Rest for 10 minutes before slicing - this is the step everyone wants to skip and the one that makes the difference. Serve with a simply dressed green salad alongside.

Notes

• Discard the skin after poaching - it goes flabby and you don’t want it in the filling. It has done its job flavouring the poaching liquid

• Freshly grated nutmeg makes a noticeable difference here. It’s worth seeking out a whole nutmeg if you don’t have one

Enjoy XX Jess

Brunch with Friends

I’m thrilled to be sharing my latest addition to The Dinner Party Guide offering. ‘Brunch with Friends’ is a fun and delicious menu to feed 10. It’s centred around this amazing - show stopping - gorgeous Tomato Cake. Enjoyed with a Bloody Mary bar and Prosecco. Get your guide here and book in Brunch!

Everything you want from a Sunday ragu - rich, slow-cooked, savoury - and not a scrap of meat in sight. Puy lentils have a natural meatiness that holds up beautifully in a long braise. Roast the tomatoes first, pour in the wine, drop in a parmesan rind, and walk away.

Ingredients

The Ragu

• 250g Mount Zero French puy lentils, rinsed

• 500g cherry tomatoes

• 400g canned crushed tomatoes

• 1 tbsp Mutti tomato paste

• 150ml Pizzini Nonna Gisella Sangiovese

• 500ml good quality vegetable stock, warmed

• 1 brown onion, finely diced

• 1 carrot, finely diced

• 2 celery sticks, finely diced

• 4 garlic cloves, finely sliced

• 2 fresh rosemary sprigs, leaves finely chopped

• 4 fresh thyme sprigs, leaves picked

• 1 bay leaf

• 1 parmesan rind

• 3 tbsp olive oil

• Salt and black pepper

To Serve

• 400g pappardelle

• 30g butter, cold and cubed

• 80g parmesan, finely grated, plus extra to serve

• Fresh basil leaves

• Your best olive oil, to finish

Method

1. Preheat the oven to 180°C fan. Spread the cherry tomatoes across a roasting tray, drizzle generously with olive oil and season well. Roast for 20–25 minutes until collapsed, jammy and beginning to caramelise at the edges. Set aside

2. Heat the olive oil in a large, heavy-based Dutch oven or deep pan over low-medium heat. Add the onion, carrot, and celery and cook gently, stirring occasionally, for 12–15 minutes until completely soft and sweet. Add the garlic, rosemary, and thyme and cook for another 2 minutes until fragrant

3. Add the Mutti tomato paste and stir through, cooking for 1 minute. Pour in the Pizzini Sangiovese and let it bubble for 2–3 minutes, scraping up anything from the base of the pan. The smell at this point is very good

4. Add the Mount Zero puy lentils, crushed tomatoes, roasted cherry tomatoes, bay leaf, and parmesan rind. Pour in the warm vegetable stock and stir to combine. Bring to a gentle simmer, then reduce the heat to low, cover with a lid slightly ajar, and cook for 65–75 minutes until the lentils are completely tender and the sauce is thick and rich. Stir occasionally and add a splash more stock if it needs it

5. Remove the parmesan rind and bay leaf. Taste and season generously - the ragu should be deeply savoury and rich. If it tastes a little flat, a pinch of sugar or a small splash of red wine vinegar will lift it immediately

6. Cook the pappardelle in a large pot of well-salted boiling water until just al dente. Reserve a full mug of pasta water before draining

7. Add the drained pasta directly into the ragu with a generous splash of pasta water. Toss together over low heat, adding more pasta water as needed until the sauce coats every ribbon of pasta. Remove from the heat and stir through the cold Pepe Saya butter and parmesan until glossy and silky

8. Twirl into wide bowls and finish with extra parmesan, a few basil leaves, and a drizzle of your best olive oil. Bring the pot to the table for seconds - there will be requests.

Notes

• Dried puy lentils only - they need to cook in the sauce to absorb all that flavour. Tinned won’t give you the same result

• Don’t skip roasting the cherry tomatoes - it’s what gives the ragu that deep, almost caramelised sweetness

• The parmesan rind is the secret weapon. Keep them in a bag in the freezer every time you finish a block - they add incredible savouriness to anything braised

• This gets better the longer it sits - make it the day before if you can and reheat gently with a splash of stock to loosen

• Also works beautifully with rigatoni or thick spaghetti if pappardelle isn’t available

Enjoy XX Jess

PS..

If you would prefer to make this a bit beefier - a chuck cut would be best - and I have a discount code for one of the best beef butchers around. I’m a long time fan of Peter Augustus and they’ve been kind enough to share a discount code with us all; JESS15.

I have a the Angus Selection Butcher Box coming in a few weeks, order your own and follow along. I will be posting all these recipes as extras here in my Substack!

A risotto with a twist - creamy chicken and leek risotto, finished with crispy golden potato and zucchini scattered over the top for crunch. It’s not classic but it is delicious.

Ingredients

The Chicken

• 6 bone-in, skin-on chicken thighs

• 1 brown onion, roughly chopped

• 1 carrot, roughly chopped

• 1 celery stick, roughly chopped

• 1 bay leaf

The Risotto

• 1 leek, finely sliced

• 4 garlic cloves, minced

• 350g risotto rice (arborio or carnaroli)

• 150ml Pizzini Arneis white wine

• 800ml reserved chicken poaching liquid, warmed

• 400ml Nutra Naturals chicken bone broth, warmed

• 4 tbsp olive oil

The Toppings

• 1 zucchini, finely sliced

• 1 potato, finely sliced

• Olive oil

• Salt

To Finish

• 100g parmesan, finely grated, plus extra to serve

• 30g Pepe Saya cultured butter, cold and cubed

• 1 tbsp mixed fresh herbs, chopped

• Salt and black pepper

Method

1. Preheat the oven to 180°C. While it heats up, pour the Pizzini Arneis - measure out what you need for the risotto and put the rest in the fridge. It will be ready and cold by the time you need it alongside the broth-adding stage. You’re welcome

2. Place the chicken thighs in a large pot and cover completely with cold water. Add the onion, carrot, celery, and bay leaf. Bring to a gentle simmer - not a rolling boil - and cook until the chicken is completely cooked through, 25 - 30 minutes. Remove the thighs and cool slightly. Peel away and discard the skin, then shred the meat off the bone. Reserve the poaching liquid and keep it warm

3. While the chicken is poaching and the oven is coming to temperature, prepare the potato and zucchini. Spread the sliced potato across a baking tray, drizzle generously with olive oil, season well, and place in the oven. The potato needs a solid head start - it takes much longer than the zucchini to get golden and crisp

4. After the potato has been roasting for about 15 minutes and is beginning to colour, add the sliced zucchini to the same tray or a second tray alongside. Drizzle with olive oil, season, and return to the oven. Roast until the zucchini is tender and lightly golden and the potato is crisp. Remove and set aside

5. Heat the olive oil in a wide, heavy-based pan over low heat. Add the leek and garlic and cook gently, stirring regularly, until completely soft and sweet. Meanwhile, combine 800ml of the warm poaching liquid and 400ml of the prepared bone broth in a saucepan and keep at a gentle simmer

6. Add the rice to the leek pan and stir to coat in the oil. Cook over low heat for a few minutes, stirring, until the grains look glossy but are still mostly white. Pour in the measured Pizzini Arneis and stir until completely absorbed

7. Begin adding the warm broth a ladleful at a time, stirring regularly and allowing each addition to be mostly absorbed before adding the next. This is a slow process - pour yourself a glass of that Arneis from the fridge and give the risotto your full attention. Continue until all the liquid is used and the rice is tender but still has a slight bite

8. Stir through the parmesan, shredded chicken, and herbs. Remove from the heat and stir through the cold Pepe Saya butter until melted and glossy - this is the mantecatura, and it’s what gives risotto that proper loose, creamy finish. Season well

9. Spoon into bowls and scatter the roasted potato and zucchini generously over the top. Finish with extra parmesan and a drizzle of olive oil

Notes

• The combination of poaching liquid and Nutra Naturals bone broth gives this an exceptional depth of flavour

• The potato and zucchini go in at different times - the potato needs a head start, the zucchini is much quicker and will over-colour if it goes in too early

• The mantecatura (cold Pepe Saya butter stirred through off the heat) is what separates a glossy, restaurant-style risotto from a stodgy one. Don’t skip it

Enjoy XX Jess

Speaking of Risotto

Arancini is a wonderful next step in your Risotto journey, I’ve included my recipe from The Crowd Pleaser Dinner Party Guide.

The Crowd Pleaser is built around a menu that works - dishes that complement each other, a shopping list that’s already done for you, and a cooking plan that tells you exactly what to do and when. So by the time your guests arrive, the hard part is already handled.

The full guide includes a complete, cohesive menu designed to be cooked together, one consolidated shopping list with total quantities across all dishes, individual recipes with clear, detailed steps, Aa timed, step-by-step cooking guide so everything lands at once, wine pairing recommendations and 12 printable menus for the table.

Find out more about The Dinner Party Guide here.

Caramelised Onion and Ricotta Galette

A free-form pastry tart built on jammy caramelised onions and creamy ricotta - and then choose your own adventure. Keep it vegetarian, go with prosciutto, or smoked salmon/trout. Either way, this one looks like it took far more effort than it did.

Ingredients

The Pastry

• 300g plain flour

• 1 tsp salt

• 180g cold Pepe Saya cultured butter, cubed

• 80ml ice cold water

• 1 egg, beaten — for egg wash

• Coarse sea salt and cracked pepper, for the crust

The Filling

• 3 brown onions, finely sliced

• 2 garlic cloves, finely sliced

• 2 fresh thyme sprigs, leaves picked

• 50g Pepe Saya cultured butter

• 2 tbsp olive oil

• 300g Mungalli Creek Dairy ricotta, well drained

• 30g parmesan, finely grated

• 1 lemon, zested

• Salt and black pepper

To Finish - Choose Your Version

• Prosciutto version: 120g prosciutto

• Smoked salmon version: 150g smoked salmon or smoked trout

• Fresh dill (smoked salmon version)

• Rocket leaves

• Olive oil, to drizzle

Method

1. Combine the flour and salt in a large bowl. Add the cold butter and rub into the flour with your fingertips until it resembles coarse breadcrumbs - you want some larger butter pieces remaining. Add the cold water a little at a time, mixing until the dough just comes together. Shape into a disc, wrap, and refrigerate for at least 30 minutes

2. Caramelise the onions. Heat the olive oil and butter in a wide pan over low-medium heat. Add the onions and cook slowly, stirring occasionally, for 30–35 minutes until deeply golden and completely jammy. Add the garlic and half the thyme for the last 5 minutes. Season well and set aside to cool

3. Combine the ricotta, parmesan, lemon zest, and remaining thyme leaves. Season well and mix until smooth

4. Preheat the oven to 180°C fan. On a lightly floured sheet of baking paper, roll the pastry into a rough circle about 35cm wide - it doesn’t need to be perfect, that’s the whole point. Spread the ricotta mixture across the centre, leaving a border. Spoon the caramelised onions evenly over the top. Fold the pastry edges up and over the filling, pleating as you go. Brush the crust generously with the egg wash and scatter over coarse salt and cracked pepper

5. Slide the galette on the baking paper onto a large baking tray. Bake for 35–40 minutes until the pastry is deeply golden and the ricotta is just set

6. Allow to cool for 10 minutes before sliding onto a board. For the prosciutto version, scatter the torn prosciutto over the top while still warm. For the smoked salmon version, scatter over the smoked salmon and dill after it has cooled slightly - you want it just warmed by the heat of the tart, not cooked. Finish with rocket leaves and a generous drizzle of olive oil. Slice into wedges at the table.

Notes

• Don’t rush the onions - properly jammy, golden onions are important

• The galette is best served warm. It slices more cleanly once it’s had a few minutes to settle

• Leftovers are excellent the next day at room temperature

Spiced Carrot Cake

Ingredients

The Cake

• 600g all purpose flour

• 3 tsp bicarb soda

• 3 tsp baking powder

• 1 tbsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp ground ginger

• 1 tsp fine salt

• 450g grated carrot (about 5 medium)

• 200g brown sugar

• 350g caster sugar

• 375ml vegetable oil

• 6 large eggs

• 2 tsp vanilla extract

• 1 apple, grated

• 150g chopped walnuts or pecans (optional)

Icing — Choose One

Option A: Swiss Meringue Cream Cheese Buttercream

Silky, light, and a little tangy. Best for the three-tier build.

• 6 large egg whites

• 350g caster sugar

• 450g unsalted butter, room temperature, cubed

• 400g full-fat cream cheese, cold but pliable

• 2 tsp vanilla extract

• 1–2 tbsp lemon juice

• Pulp of 5–7 fresh passionfruit (for topping)

Option B: Cream Cheese Icing

Rich, straightforward, and foolproof. Works beautifully on both builds.

• 500g full-fat cream cheese, room temperature

• 250g unsalted butter, room temperature

• 500g icing sugar, sifted

• 2 tsp vanilla extract

• 1 pinch fine salt

Method

Step 1 — Make the Cake

Preheat the oven to 160°C fan.

Three-tier: Grease and line three 23cm round tins.

Rectangle: Grease and line one deep 35×24cm rectangular tin.

In a bowl, whisk together the flour, bicarb soda, baking powder, cinnamon, nutmeg, ginger, and salt.

In a second large bowl, whisk the eggs, sugars, oil, and vanilla until combined. Fold in the grated carrot and apple. Add the dry ingredients and fold gently to combine. Stir in the nuts if using.

Step 2 — Bake

Three-tier Divide the batter evenly between the three tins. Bake for 30–40 minutes, until a skewer comes out clean. Cool in the tins for 10 minutes, then transfer to wire racks and cool completely. Chill for at least 1–2 hours before frosting — a cold cake is much easier to stack and frost.

Rectangle Pour all the batter into the prepared tin. Bake for 60 minutes, until a skewer comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack and cool completely. Chill for at least 1–2 hours before cutting and frosting.

Step 3 — Make the Frosting

Option A: Swiss Meringue Cream Cheese Buttercream

Combine the egg whites and caster sugar in a heatproof bowl set over a saucepan of gently simmering water. Whisk constantly until the sugar has fully dissolved and the mixture reaches 70°C — it should feel completely smooth between your fingers with no graininess.

Transfer to a stand mixer fitted with the whisk attachment. Whip on medium-high until the meringue is thick, glossy, and holds stiff peaks. The bowl must feel completely cool to the touch before the butter goes in — don’t rush this step.

Switch to the paddle attachment. Add the butter slowly, cube by cube, on medium-low speed. It may look curdled halfway through — keep going, it will turn silky.

Add the vanilla and lemon juice and mix to combine.

On low speed, add the cream cheese in small chunks, waiting until each piece is incorporated before adding the next. Stop as soon as it looks smooth and glossy.

Taste and adjust — a little more lemon for tang, or a small spoonful of icing sugar if you want it slightly sweeter.

Option B: Cream Cheese Icing

Take the cream cheese and butter out of the fridge at least an hour before you start — both need to be genuinely at room temperature. Cold cream cheese is the number one reason this frosting breaks.

Beat the butter alone on medium-high for 3–4 minutes until pale and fluffy. Don’t skip this step.

Add the icing sugar in two additions on low speed, beating until just combined between each. Add the vanilla and salt.

Add the cream cheese in 3–4 chunks on low speed only, waiting until each piece is just incorporated before adding the next. Do not rush this step and do not increase the speed.

Once all the cream cheese is in, beat on low for one more minute until smooth. Stop as soon as it looks good - overbeating is what breaks it.

Step 4 — Assemble

Three-tier

Level each cake with a serrated knife if domed.

Place the first cake on your base or board. Spread with buttercream, then spoon over a little passionfruit pulp. Repeat with the remaining layers.

Apply a thin crumb coat all over, then refrigerate for 20 minutes. Build your final smooth coat of buttercream. Finish by spooning the remaining passionfruit pulp over the top and letting it spill naturally down the sides.

Rectangle

Cut the cake in half horizontally, keeping the layers as even as possible.

Place the bottom half on your base or board. Spread with icing, then spoon over half the passionfruit pulp. Place the top layer on, frost generously, and spoon over the remaining passionfruit pulp — let it spill naturally over the edges.

Spiced Mince and Sumac Cucumbers

If you’re here from TikTok (welcome!! xx) and you’re looking for this Spiced Mince and Sumac Cucumber dish, the recipe is back on Week 21 - here’s the link xx

Wilted spinach, spiced lamb mince and creamy goats cheese all folded into a crisp, golden flatbread.

Ingredients

• 300g plain flour

• 1 tsp baking powder

• 1 tsp salt

• 180g full-fat Greek yogurt

• 2 tbsp olive oil

• 60m warm water

• 250g lamb mince

• 150g baby spinach

• 150g goats cheese, crumbled

• 1 small brown onion, finely diced

• 2 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp ground cinnamon

• 1/2 tsp smoked paprika

• 1/2 tsp dried chilli flakes

• 1 tsp lemon, zested

• Salt and pepper

• 50g butter, melted, for brushing

• 200g Greek yogurt, for dipping

• 1 lemon

• OPTIONAL: Dill

Steps

1. Whisk plain flour, baking powder, and salt in a large bowl. Add 180 Greek yogurt, olive oil, warm water and mix to a soft dough. Knead briefly until smooth, wrap, and rest for at least 30 minutes

2. Heat a splash of olive oil in a pan over medium-high heat. Add onion and cook until soft. Add garlic, cumin, coriander, cinnamon, smoked paprika, and dried chilli flakes - cook until fragrant. Add lamb mince and cook, breaking it up, until just cooked through. Season with salt and black pepper lemon zest. Tip into a bowl and allow to cool slightly

3. In the same pan, wilt baby spinach. Tip into a clean tea towel and squeeze out every bit of moisture. Roughly chop and stir through the lamb mixture along with goats cheese. Taste and adjust seasoning

4. Divide the dough into 4 equal pieces. Roll each out on a lightly floured surface to a thin round. Spoon a generous amount of filling into the centre of each round. Bring the outside of the dough together over the stuffing to make a ball, ensure the edges are firmly sealed. With flour on your surface, gently press the ball into a disc with a rolling pin

5. Heat a dry cast iron or heavy-based pan over high heat until very hot. Cook each flatbread for 5 minutes per side until deeply golden and blistered. Brush generously with melted butter as they come out of the pan

6. Serve with Greek yogurt, for dipping seasoned with a squeeze of lemon, dill and a drizzle of olive oil!

Notes

• Squeezing out every bit of moisture from the spinach is non-negotiable - wet filling makes for soggy flatbreads

• The filling goes in partially cooked, not raw - you want the lamb just cooked through so it finishes properly in the pan

• These are best eaten immediately

Creamy and comforting - this is especially lovely in the cooler weather. Leeks slow-cooked until silky, white beans that soak up the goodness, and the humble, easy and affordable sausage! Leftovers on crusty bread with salted butter is mandatory.

Ingredients

• 4 good quality pork sausages

• 3 leeks, white and pale green parts, finely sliced

• 800g canned cannellini beans, drained and rinsed (2 cans)

• 150ml chicken bone broth

• 150ml cooking cream

• 4 garlic cloves, finely sliced

• 2 fresh thyme sprigs

• 1 bay leaf

• 1 tbsp dijon mustard

• 2 tbsp olive oil

• 30g butter

• 100g baby spinach or cavolo nero, roughly torn

• 1 lemon, for squeezing

• Salt and pepper

• 30g toasted breadcrumbs or panko, for topping

• OPTIONAL: 1 loaf of crusty bread, to serve

Method

1. Prepare the leeks, finely slice the white and pale green parts, rinse well and set aside

2. Heat olive oil in a large Dutch oven or heavy-based pan over medium-high heat. Add sausages and cook, turning, until golden brown all over. They don’t need to be fully cooked through yet. Remove and set aside

3. Reduce heat to medium-low. Add butter to the same pan along with the prepared leeks. Cook slowly, stirring occasionally, for 15–20 minutes until completely soft and beginning to melt. Add garlic cloves, finely sliced, fresh thyme sprigs, and bay leaf and cook for another 2 minutes

4. Stir through dijon mustard, chicken bine broth and cream. Stir well, scraping up any bits from the base of the pan. Drain and rinse the cannellini beans, stir into the leeks and nestle the sausages back in. Bring to a gentle simmer, cover, and cook for 15 minutes

5. Remove the lid. Stir through baby spinach or cavolo nero, roughly torn and let it wilt for a couple of minutes. Discard the thyme sprigs and bay leaf. Squeeze over a little 1 lemon and season with pinch salt pepper - it should be rich, creamy, and savoury

6. Bring the whole pot to the table. Scatter the breadcrumbs if using. If desired, serve with crusty bread!

Notes

• The leeks need time - don’t rush them. They should be completely soft and almost melting before anything else goes in

• Dijon is the secret - it adds depth and a gentle heat without being obvious

• The toasted breadcrumb topping is optional but gives a lovely texture contrast against the creamy base

• Cannellini beans can be swapped for butter beans if you prefer

Chicken Bone Broth

Having Bone Broth in the fridge is incredibly handy, it elevates soups, stews, risottos and one pot dinners. Also Bone Broth is so good for you and has a long list of benefits. I personally prefer Chicken Bone Broth as it’s a more versatile, pleasant taste and not as gritty as red meat broths.

• 0.5kg chicken feet

• 1.5kg chicken carcass

• 2 carrots

• Bunch of celery tops

• 1 onion

• 4 garlic cloves

• 3 bay leaves

• 1 tsp pepper corns

• ⅓ cup apple cider vinegar

• 4 - 6 litres water

1. Put everything in a large saucepan/stock pot and bring to boil. Approx 50 minutes, then reduce to simmer with lid on for 6 hours, remove lid and simmer for 1 - 2 hours. Let it cool to room temperature and then strain the liquid into storage containers

2. You can go a step further and strain a 2nd time through a cheesecloth if you prefer. Alternatively all the sediment will fall to the bottom of the storage container.

Notes

• The chicken feet are really important to get it as gelatinous as the 3rd image you see below

• Add odds and ends from the fridge, the chicken elements, water and apple cider vinegar are the non-negotiables

• If you’re going to give any to your four legged BFF (Macabee loves bone broth!) be mindful with your additions to keep it safe for dogs.

One pan, one oven, no fuss. The chicken roasts right on top of the orzo, which absorbs all the pan juices as it cooks - savoury, delicious, and perfectly simple for a Sunday lunch!

Ingredients

• Whole chicken

• 300g orzo

• 700ml chicken stock or bone broth

• 150ml dry white wine

• 1 brown onion, finely diced

• 4 garlic cloves, finely sliced

• 250g cherry tomatoes

• 1 lemon, zested and halved

• 6 fresh thyme sprigs

• 50g butter, softened

• 1 tsp smoked paprika

• 2 tbsp olive oil

• Salt and pepper

• Fresh parsley, roughly chopped, to serve

• Parmesan, finely grated, to serve

Steps

1. Preheat the oven to 180°C. Mix butter, smoked paprika, lemon zest, salt and pepper until combined. Gently loosen the skin over the chicken breast with your fingers and push most the butter underneath - rub the rest all over the outside. Stuff the cavity with the lemon halves and a few sprigs of thyme. Season generously all over

2. In a large, deep roasting pan or oven-safe braising dish, warm olive oil over medium heat. Sauté onion, finely diced garlic, for about 5 minutes until soft. Pour in wine and let it bubble for a minute, then add chicken stock. Scatter in the cherry tomatoes and remaining thyme

3. Sit the chicken directly on top of the liquid in the pan. Cover tightly with a lid or grease proof paper and transfer to the oven. Roast covered for 50–55 minutes

4. Remove the pan from the oven. Scatter orzo directly into the liquid around the chicken, stirring gently to submerge. Return to the oven uncovered

5. Bake uncovered for 12 minutes until the orzo is just cooked through and has absorbed most of the liquid, and the chicken skin is golden and crisp. Don’t go over - the orzo will continue cooking as it rests

6. Rest: Remove from the oven and rest for 10 minutes. Give the orzo a gentle stir around the chicken - it should be creamy and luscious from the pan juices. Taste and adjust seasoning

7. Bring the whole pan to the table. Scatter over fresh parsley, roughly chopped, to serve and parmesan, finely grated, to serve. Enjoy!

Notes

• Don’t skip the butter under the skin - it bastes the breast from the inside as it roasts and keeps everything juicy

• Marinated goats cheese crumbled over the top just before serving is an excellent idea if you’re keen

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Zucchini and Cheddar Scones

These are very hard to stop at one. The smell will fill the house and you’ll have to engage some self control when they’re fresh out the oven! Well, I did!

Ingredients

• 300g self-raising flour

• 1 tsp baking powder

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 tsp mustard powder

• 2 medium zucchinis, coarsely grated

• 120g sharp cheddar, coarsely grated

• 50g parmesan, finely grated

• 3 spring onions, finely sliced

• 1 garlic clove, finely grated

• 80g cold butter, cubed

• 180g full-fat Greek yogurt

• 60ml full-fat milk

• 1 egg

• 30g extra cheddar and parm, for topping

• Good salted butter, to serve

Steps

1. Grate zucchinis, coarsely. Tip onto a clean tea towel and squeeze out as much moisture as you possibly can - really go for it. This is the most important step (wet zucchini means dense scones and nobody wants that)

2. Preheat the oven to 190°C and line a baking tray with baking paper. Whisk self-raising flour, baking powder, salt, pepper, and mustard powder together in a large bowl. Add the cubed cold butter and rub into the flour with your fingertips until it resembles coarse breadcrumbs - work quickly, you want the butter to stay cold

3. Add the good stuff: Stir through cheddar, coarsely grated, parmesan, spring onions, garlic, and the squeezed zucchini until evenly distributed through the flour mixture

4. In a seperate bowl, whisk together Greek yogurt, milk, and egg. Pour into the flour mixture and stir with a fork until just combined - stop as soon as it comes together. The dough will be sticky and a little shaggy. That’s exactly right. Overworking it is the only way to go wrong here

5. Tip the dough onto a lightly floured surface and pat gently into a rough rectangle about 3cm thick. Cut into 9 squares, with a sharp knife or cutter, straight down, no mucking around. Place on the lined tray close together so they rise up rather than out. Scatter extra cheddar and parm

6. Bake for 18–20 minutes until deeply golden on top. They should sound hollow when you tap the base

7. Eat warm. Split open and butter generously while they’re still steaming. Repeat every weekend xx

Notes

• Squeezing the zucchini is non-negotiable - it’s the difference between a light, fluffy scone and a dense, soggy one

• Sharp cheddar is key here - the stronger the better. A vintage or extra tasty cheddar works beautifully

• These are best eaten the day they’re made, warm from the oven, but they reheat really well in a low oven for 8 minutes the next day

• Want to make them ahead? Freeze unbaked, straight from the tray, then bake from frozen adding 5 minutes to the time

It’s a generous, sharing kind of meal. Put this in the middle of the table and let everyone help themselves.

I really encourage you to make the very easy curry paste, but if that feels like a bridge too far for you, closest ingredients-wise, I would recommend 4 tablespoons of Maesri Panang paste.

Slow-Roasted Lamb Shoulder in Coconut Curry with Flatbreads & Minted Cucumber Yogurt

The Curry Paste

• 1 brown onion, roughly chopped

• 6 garlic cloves

• 40g fresh ginger, peeled and roughly chopped

• 2 long red chillies, deseeded

• 2 lemongrass stalks, white part only

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground turmeric

• 1 tsp smoked paprika

• 1 tsp garam masala

• 2 tbsp fish sauce

• 1 tbsp brown sugar

• 3 tbsp neutral oil

The Lamb

• 2kg bone-in lamb shoulder

• 400ml full-fat coconut milk

• 200ml coconut cream

• 250ml chicken or lamb stock

• 4 kaffir lime leaves

• Salt and black pepper

The Flatbreads (makes 8)

• 300g plain flour

• 1 tsp baking powder

• 1 tsp salt

• 180g full-fat Greek yogurt

• 2 tbsp olive oil

• 60ml warm water

The Minted Cucumber Yogurt

• 400g full-fat Greek yogurt

• 1 Lebanese cucumber, finely diced

• 20g fresh mint leaves, finely shredded

• 1 lemon, zested and juiced

• 1 garlic clove, finely grated

• Salt and white pepper

Method

1. Start with the paste. Combine the onion, garlic, ginger, chillies and lemongrass in a food processor. Add the spices, fish sauce, brown sugar and oil. Blitz to a smooth, deeply fragrant paste - scraping down the sides as you go

2. Preheat the oven to 150°C. Pat the lamb dry and season all over with salt and pepper. Heat a splash of oil in a large, heavy-based roasting pan or Dutch oven over high heat. Sear the lamb on all sides until deeply browned. Don’t rush this step - it builds flavour

3. Remove the lamb and reduce the heat to medium. Add the curry paste and fry, stirring, for about 3 minutes until it darkens and smells incredible. Pour in the coconut milk, coconut cream and stock. Stir well, scraping up anything from the bottom of the pan. Add the kaffir lime leaves

4. Nestle the lamb back into the sauce - it should come about halfway up the meat. Cover tightly with a lid or two layers of grease proof paper and transfer to the oven. Roast for 4 hours until the meat is completely falling off the bone

5. Remove the lamb and rest it. Simmer the sauce on the stovetop for 10–15 minutes until it’s glossy and thickened. Taste and adjust - a little more fish sauce or a squeeze of lime if it needs it

6. For the flatbreads, whisk the flour, baking powder and salt together. Add the yogurt, olive oil and water, and mix to a soft dough. Knead briefly until smooth, then wrap and rest for 30 minutes. Divide into 8 pieces, roll each to about 3mm thick. Cook in a dry, smoking-hot cast iron pan for 1–2 minutes per side until charred spots appear and they puff. Stack and cover with a tea towel to keep soft

7. For the yogurt, combine everything and mix well. Season generously. Refrigerate until ready. A drizzle of olive oil and extra mint leaves on top before serving makes it look beautiful

8. Bring the lamb to the table in the pan. Shred it apart with two forks, spoon the sauce generously over the top, and serve with the flatbreads and yogurt alongside. A handful of fresh coriander and some sliced chilli over the top never hurts.

Notes

• The paste can be made up to 3 days ahead - it keeps well in the fridge

• If you score the lamb a few times before searing, the paste gets deeper into the meat

• Leftovers the next day are genuinely outstanding - shred any remaining lamb through the sauce and use it as a flatbread filling

In Other News

We’re at ‘Week 22 of A Year of Cooking’, which means Monday is the first day of winter - and I can’t think of a better way to mark the occasion than with a dinner party. A Cozy Winter Feast Dinner Party Guide is ready for you and if there was ever a time to pull it out, it’s this week.

The menu is built around slow-cooked lamb (yes it’s a favourite of mine!) shanks braised in red wine and rosemary until they’re completely falling off the bone, served alongside spinach rice, crispy Brussels sprouts with pancetta, braised red cabbage with apple, and red wine poached pears with vanilla bean ice cream to finish. It feels special and seasonal without keeping you trapped in the kitchen - which is the whole point.

The guide includes everything: recipes, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline spread across the days before so that by the time your guests arrive, you’re calm and actually present. I designed it so the hard work is done before the night even begins.

Winter is a wonderful season to host. The table feels cosier, the food feels more generous, and people seem happy to linger a little longer. This menu was made for exactly that.

👉 Grab the A Cozy Winter Feast Dinner Party Guide here

XX Jess

At the same time, this is a bit of a hidden gem for feeding a crowd. Piled onto a large platter with the yoghurt, herbs and pickled onions spooned over the top, it feels generous and colourful in the middle of the table.

Spiced Mince with Sumac Cucumbers

Ingredients

Beef & Quinoa

• 500g beef mince

• 1 cup quinoa

• 1 tbsp beef bone broth concentrate

• 1 tbsp smoked paprika

• 1 tbsp coriander powder

• 1 tbsp cumin seeds

• 2 tbsp sesame seeds

• 1 tsp turmeric powder

• Extra virgin olive oil

• Sea salt and black pepper

Crunch & Toppings

• ⅓ cup pepitas

• ⅓ cup cashews

• Dill, finely chopped

• Pickled red onions

Yoghurt Dressing

• ½ cup Greek yoghurt

• Juice of ½ lemon

• 1 garlic clove, finely minced

• 1 tbsp extra virgin olive oil

• 1 tsp Dijon mustard

Cucumber Salad

• 3 Lebanese cucumbers

• 1 tbsp sumac

• Juice of ½ lemon

• Extra virgin olive oil

• Sea salt

Method

1. Prepare the quinoa. Add the quinoa, bone broth concentrate, 1¾ cups boiling water, a drizzle of olive oil and a pinch of pepper to a small saucepan. Bring to a simmer over low heat, cover and cook until the liquid has absorbed and the quinoa is tender. Fluff with a fork and set aside.

2. Toast the spices and seeds. In a dry saucepan over low heat, add the smoked paprika, coriander powder, cumin seeds, sesame seeds and turmeric. Cook gently, stirring often, until fragrant and toasted.
   Transfer to a bowl and season lightly with salt.

3. Toast the nuts and pepitas. Place the pepitas and cashews onto a small baking tray and toast in a 180°C oven for about 8–10 minutes, or until lightly golden. Set aside.

4. Cook the beef. Return the saucepan to medium heat and add a generous drizzle of olive oil. Add the beef mince, breaking it up with a wooden spoon as it cooks. Continue cooking until deeply browned and caramelised in places.

5. Season the beef. Add about three-quarters of the toasted spice mixture to the cooked beef and stir well so everything is evenly coated and fragrant.

6. Make the yoghurt dressing. In a small bowl, combine the Greek yoghurt, lemon juice, garlic, olive oil and Dijon mustard. Stir until smooth and creamy. Taste and adjust seasoning if needed.

7. Prepare the cucumber salad. Top and tail the cucumbers, then slice into thick rounds or half moons. Arrange on a plate or bowl and dress with the sumac, lemon juice, olive oil and a pinch of salt.
   Add a spoonful of finely chopped dill and toss gently.

8. Bring everything together. Spoon the quinoa onto a large serving platter, spreading it around the edges. Pile the spiced beef through the centre, then layer over the cucumbers, toasted pepitas and cashews.

9. Finish and serve. Scatter over pickled red onions and plenty of fresh dill. Spoon the yoghurt dressing over the top and finish with the remaining spice mixture just before serving.

Notes

• This is best served warm or at room temperature.

• The spice mix should feel earthy and savoury rather than overly hot.

• Excellent for meal prep, but equally good piled into the middle of the table for sharing.

In Other News

An excerpt from my Where to stay in Tasmania post;

The Stand Alone Shack, Eaglehawk Neck A remarkable stay — a standalone shack on Pirates Bay Drive on the Tasman Peninsula, with nothing between you and the view. Eaglehawk Neck is one of the most dramatic and historically significant spots in Tasmania: this is the narrow land bridge that once stopped convicts escaping the Tasman Peninsula, and the landscape carries that weight. Staying here rather than passing through changes your relationship to the place entirely. It is isolated, elemental and not for everyone — the only bathing option is outside, which is either a feature or a dealbreaker depending on who you are — and that's exactly why it's worth knowing about.

Kale & Brussels Sprout Salad

Ingredients

Salad

• 200g kale

• 250g Brussels sprouts

• ½ cup finely grated parmesan (or more if you like)

Dressing

• ¼ cup olive oil

• 2 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey

• Sea salt and black pepper

Method

1. Remove the tough stems from the kale leaves. Stack and roll the leaves tightly, then finely shred them into thin ribbons. Add to a large serving bowl

2. Trim the ends from the Brussels sprouts and finely shred them using a sharp knife or mandoline. Add them to the bowl with the kale

3. In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, honey, salt and black pepper. Whisk or shake well until emulsified and glossy

4. Pour the dressing over the kale and Brussels sprouts. Using your hands, gently massage the dressing into the leaves for 1–2 minutes. This softens the kale slightly and helps everything absorb the dressing properly

5. Add the grated parmesan and toss everything together until evenly combined

6. Serve immediately while the salad still has plenty of crunch, or refrigerate for up to an hour before serving.

Notes

• This pairs beautifully with grilled steak or rich winter dishes

• If you like extra texture, toasted walnuts or almonds work well scattered over the top

In Other News

As you may know, I’ve been eating my way through Tasmania over the last 10 days. I’m wrapping up this morning at Pigeon Hole Bakery before heading to the airport. I am concerned about some excess baggage charges that may eventuate - but otherwise I don’t have a worry in the world after such a wonderful trip.

I have done a number of food focused Tassie holidays now and am slowly getting together all my eat, stay, experience lists and I will share some itineraries too. To start, we have Where to Eat in Tasmania, if you’re not planning a trip to Hobart at least - this might change your mind. XX Jess

I love this kind of salad when the weather cools down — warm roasted vegetables, plenty of texture, and a dressing with enough savoury depth to make it feel substantial. The pearl couscous and kale turn it into something hearty enough to sit in the middle of the table on its own, while the tahini, anchovy and lemon dressing brings everything together in a lovely zesty way.

Warm Autumn Salad

Ingredients

Roast Vegetables

• 1 zucchini

• 1 head broccoli

• 2 parsnips

• 2 large carrots (or 1 bunch baby carrots)

• 1 eschalot or small red onion

• 1 tsp fennel seeds

• 3 tbsp olive oil

• 1 tbsp balsamic glaze or balsamic reduction

• Sea salt and black pepper

Salad

• ½ bunch kale

• 125g pearl (Israeli) couscous

Dressing

• 1 garlic clove, finely minced

• Zest of ½ lemon

• Juice of ½ lemon

• 1 tbsp olive oil

• 1 tsp sea salt

• 1½ tbsp tahini

• 1 tsp minced anchovies (about 2 anchovies)

• 1 tsp apple cider vinegar

• 2 tbsp oat milk

Method

1. Preheat the oven to 170°C (fan). Chop the parsnips and carrots into bite-sized pieces and place into a large bowl. Slice the zucchini, break the broccoli into florets and cut the eschalot or onion into wedges, keeping these pieces slightly larger as they cook more quickly

2. Add the olive oil, balsamic glaze, fennel seeds, a generous pinch of salt and black pepper to the bowl. Toss everything together well so the vegetables are evenly coated

3. Spread the vegetables out across a large lined baking tray in a single layer. Roast for 30–40 minutes, until the vegetables are deeply golden and caramelised around the edges

4. While the vegetables roast, remove the tough stalks from the kale leaves. Stack and roll the leaves tightly, then finely shred them into thin ribbons.
   Place the kale into your serving bowl — the warmth from the vegetables and couscous will soften it perfectly later on

5. Bring 250ml stock or bone broth to the boil in a saucepan. Add the pearl couscous, stir briefly, then remove from the heat and cover with a lid. Allow it to sit for about 15 minutes, or until tender and fluffy

6. Add the garlic, lemon zest and juice, olive oil, salt, tahini, anchovies, apple cider vinegar and oat milk to a jar or small bowl. Shake or whisk until smooth and creamy. If the dressing feels too thick, loosen it with a splash of water

7. Spoon the warm couscous over the kale, followed by the roasted vegetables. Toss gently so the warmth slightly wilts the kale and everything begins to combine

8. Pour the dressing over the salad just before serving and toss again until evenly coated.

Notes

• This salad is best served warm or at room temperature.

• Excellent alongside roast chicken, grilled lamb or on its own as a generous lunch.

In Other News

If you follow me on socials you’ll know I’m enjoying all the spoils of Tasmania! I have another week to go and have already eaten very well an am loving the crisp weather.

I am one of Tasmania’s biggest fans and have experienced quite a bit of it over the years (for someone who lives in QLD!), so my intention in the next few weeks is to finally put together a few itineraries - for those who would like to experience a visit to this wonderful piece of the world - but don’t know where to start.

Stay tuned, and follow my stories on IG for the most up to date happenings this trip XOX Jess

Creamy Chicken Pie

A rich, crowd-pleasing pie with golden shortcrust pastry and a velvety chicken filling — comfort food at its finest.

Ingredients

• 2 leeks, sliced and well cleaned

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 2 garlic cloves, minced

• 1 tbsp olive oil

• 1 tbsp butter

• 4 chicken thighs, cut into 2–3cm pieces

• 200ml chicken stock (or bone broth)

• 2 tbsp plain flour

• 300ml thickened cream

• 1 tsp Dijon mustard

• 1 cup peas

• Sea salt and black pepper

• 3 sheets savoury shortcrust pastry

• 1 egg, lightly beaten (for egg wash)

Method

1. Preheat the oven to 180°C. Line a pie dish with the shortcrust pastry, pressing it gently into the base and sides. Trim any excess. Place a sheet of baking paper over the pastry and fill with baking weights or rice, then blind bake for 15 minutes until lightly set. Remove from the oven and set aside

2. Heat a large pot or deep pan over medium heat. Add the olive oil and butter, then the sliced leeks, carrot, celery and garlic. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are soft and fragrant. Season well with salt and pepper

3. Remove the vegetables and set aside, heat the pan to a medium-high heat. Add the chicken pieces and cook until lightly browned on all sides. The chicken doesn’t need to be cooked through at this stage - just well coloured

4. Add the browned chicken to the pot with the vegetables. Pour in the chicken stock and stir to combine, scraping up any flavour from the base of the pan

5. Tilt the pan slightly so the liquid gathers on one side. Sprinkle in the flour and whisk it into the liquid until smooth, then stir it back through the rest of the filling. The sauce will begin to thicken gently as it comes together

6. Add the cream, Dijon mustard and peas. Stir to combine and bring to a gentle simmer for a few minutes until the sauce is thick, glossy and coating.
   Taste and adjust seasoning as needed

7. Remove the filling from the heat and allow it to cool slightly. This helps prevent the pastry from becoming soggy

8. Spoon the filling into the blind-baked pastry shell. Cover with a sheet of pastry if using, trimming and then pressing the edges to seal. Crimp as you like, then cut a few small slits in the top to allow steam to escape

9. Brush the pastry with the beaten egg wash.Return the pie to the oven and bake for 35–40 minutes, or until the pastry is deeply golden and crisp

10. Allow the pie to rest for 15–20 minutes before slicing. This helps the filling settle and makes it easier to serve

Notes

• Shortcrust pastry from the freezer works perfectly here.

• This is a true crowd-pleaser and reheats beautifully the next day.

Free Gift for You: The Crowd Pleaser Guide

Before you run off to make this pie (and you should - it’s a guaranteed crowd pleaser), I wanted to let you know about something exciting happening over at The Dinner Party Guide.

Right now, I’m giving away my The Crowd Pleaser Guide - completely free.

If you’ve ever stared down the prospect of feeding a table full of people and wondered “what on earth do I make?”, this is for you. The guide is packed with reliable, crowd-tested recipes (reverse seared steak with chimichurri!!) and strategies that take the stress out of cooking for a group - think less second-guessing, more time enjoying your own dinner party.

Head to The Dinner Party Guide website to grab your free copy.

It won’t be free forever, so snag it while you can. And if you know someone who loves to host, send it their way - this is the kind of thing worth sharing.

Thank you for your support as always, Jess xx

Anchovies on Toast

• 1 baguette, sliced into 1 cm slices

• 200g stracciatella cheese

• 1 tin good-quality anchovy fillets in olive oil

• 12–16 sage leaves

• 50g unsalted butter

• Zest of 1 lemon

• Olive oil, for brushing bread

Method:

1. Toast the bread – Brush baguette slices lightly with olive oil. Toast on a grill plate, under the grill, or in a hot pan until golden on both sides

2. Crisp the sage – Melt butter in a small frying pan over medium heat. Add sage leaves and fry until crisp

3. Assemble – Spread each toasted slice with a spoonful of stracciatella. Lay one anchovy fillet on top. Drizzle with the sage and butter, then top with lemon zest

This is one of my favourite plates to bring out, everyone loves it! The creamy, salty, zesty crunch is such a winner!

If you’ve opened a can of delicious anchovies it would be a shame for them to go to waste, here is my Salsa Verde recipe, I especially love to serve this with beef.

Salsa Verde

• 1 cup flat-leaf parsley leaves

• ½ cup basil leaves

• 1 tbsp capers

• 3 anchovies

• 1 garlic clove

• 1 tbsp Dijon mustard

• 2–3 tbsp red wine vinegar

• ⅓ to ½ cup extra virgin olive oil

• Salt & pepper

Method:

Blitz parsley, basil, capers, anchovies, garlic, mustard, vinegar and extra virgin olive oil in a food processor until smooth but still textured. Season to taste. Serve alongside beef.

In Other News

Anchovies

There’s always a tin of anchovies in my pantry. Always. Not for a specific recipe I have planned, but because they are one of the most reliable ways to make food taste better - quickly, and without much effort.

Anchovies are misunderstood. People think of them as strong, fishy, overpowering. But that’s only true if you treat them like the main event. They’re not. They’re a seasoning. Used properly, they melt away into dishes and leave behind something deeper - saltier, richer, more complete. You don’t taste “anchovy,” you just think this is really good.

That’s their real value. They bring impact without attention.

A couple fillets dissolved into olive oil at the start of cooking will transform a base. Pasta sauces, dressings, braises - anything that needs a bit more backbone. They disappear into garlic and chilli for a simple spaghetti, sit behind the scenes in a proper Caesar dressing, or get folded into butter to melt over vegetables or steak. You’re building flavour, not announcing it.

It’s the kind of ingredient that makes you cook like you know what you’re doing, even on the nights you don’t feel like it.

Not all anchovies are equal though. If you’re going to keep them on hand, make them good ones - packed in olive oil, not overly harsh or metallic. Once you’ve had a quality tin, it’s hard to go back. They’re softer, rounder, and far more versatile.

I think of them as a secret weapon, but also as a staple. They sit somewhere between pantry essential and chef’s trick. Low effort, high return. The kind of thing that lifts everything else around it.

And once you start cooking with them like this, you realise they’re not niche at all. They’re essential.

Top-tier anchovy brands, favoured for their plump, meaty, and less-salty profile, include Spanish Ortiz (often called "anchovy royalty") and the premium, buttery Calvisius Cantabrian. Other top contenders for high-quality fillets include Scalia (best in olive oil), Don Bocarte, and Nardin.

Chewy Triple Choc Cookies

14 Cookies

125g unsalted butter, room temp

150g light brown sugar

70g caster sugar

1 egg + 1 egg yolk

1 tsp vanilla paste

25g cocoa powder

200g all-purpose flour

2 tsp cornflour

½ tsp salt

½ tsp bicarb soda

½ tsp baking powder

100g white chocolate chips

100g milk chocolate chips

100g dark chocolate chips

Flakey sea salt

Mehtod:

1. Beat butter and both sugars until light and fluffy, at least 5 minutes

2. Add vanilla, egg and egg yolk. Mix until creamy

3. Add flour, cocoa, cornflour, salt, bicarb, baking powder. Mix to a thick dough

4. Fold through all chocolate chips

5. Scoop dough into balls between 64g - 66g each, roll into balls and line up on a lined tray. This is a messy job and if it’s too warm, pause half way through and put the dough in the fridge to cool it down

6. Freeze the balls for at least 2 hours, preferably overnight

7. Preheat oven to 160°C fan forced

8. Place 6–8 frozen balls per tray

9. Bake for 18–20 minutes;

   • At 9 minutes: tap the tray halfway through baking (this gives them that crinkly, chewy top)

   • At 18 - 20 minutes: To test if the cookies are done, they should be set on the edges but soft and slightly underbaked in the middle

10. Cool on the tray for 10 minutes to firm up and finish with some flakey sea salt

Notes

Once frozen individually, I like to add them into a ziplock bag and keep in the freezer, cooking a few at a time when the desire for a delicious chocolatey tread strikes!

Share Jess Murphy | The Dinner Party Guide

In other news

What Makes a Good Dinner Party Playlist (plus a link to mine)

I think people underestimate how much music shapes a dinner party.

Before anyone comments on the food, the table, or the wine - they’ve already felt the room. And most of that comes down to what’s playing in the background. I’m quite particular about it. Not because it needs to be perfect - but because it needs to be considered.

It should never sit above the table

If people are singing loudly over each other, you’ve lost it.

The music should sit underneath everything. It should carry the night, not compete with it.

That’s why most of my playlist leans instrumental, or softer vocals - artists like Khruangbin or Cleo Sol where the sound fills the space without asking for attention.

It should feel cool, but not obvious

I’m not interested in playing songs everyone immediately recognises.

What I look for is that moment where someone pauses and thinks, this is good, but doesn’t quite know why. That’s where artists like SAULT or Arc De Soleil sit - slightly unexpected, but easy to listen to.

There needs to be a sense of place

A good dinner party playlist shouldn’t feel like it belongs to one genre or one country.

Somewhere between:

• a bit of soul

• a bit of jazz

• something slightly European or South American

• something a little nostalgic

Tracks like Cómo Te Quiero or Tezeta bring that layered, almost transportive feel without ever taking over.

Mix in the familiar - carefully

You can have recognisable songs, but they need to be placed properly.

Something like Weather With You or Almost (Sweet Music) works because it’s warm and familiar - but it still sits within the mood.

No sharp edges

No sudden genre changes, no jarring vocals, nothing that pulls people out of the moment. A dinner party playlist should feel like one long track.

The playlist I use

I’ve been putting together my playlist over quite a few dinner parties. I’ve shared my Dinner Party Guide playlist here, enjoy XOXO Jess