Yoghurt Marinade for Lamb

200g plain yoghurt

·        1 tsp ground cumin

·        1 tsp ground coriander

·        2 garlic cloves, crushed

·        1 lemon, rind finely grated, juiced

·        1/4 cup chopped fresh mint

·        1/4 cup chopped fresh coriander

·        Salt & ground black pepper, to taste

·        12 lamb cutlets, trimmed

Lemon and Honey Anzac Tart

Ingredients

300g Anzac biscuits

60g unsalted butter, melted

3 tbs honey, plus extra to serve

Finely grated zest of 2 lemons, plus 150ml strained lemon juice

395g can sweetened condensed milk

1/2 cup (125ml) pure (thin) cream

4 eggs

Thickened cream, to serve

Method

Step 1

Preheat the oven to 170°C.

Step 2

Place biscuits in a food processor and whiz until fine crumbs. Add butter and pulse to combine. Press crumb mixture into the base and sides of a 4cm x 22cm round loose-bottomed tart pan. Chill for 30 minutes or until firm.

Step 3

Place honey, lemon zest and juice, condensed milk, cream and eggs in a bowl and whisk gently until combined. Pour into the tart case and bake for 35 minutes or until just set but the centre still has a gentle wobble. Cool in the pan to room temperature, then place in the fridge and chill for at least 2 hours or until cold and set.

Step 4

To serve, slice the tart and drizzle with thickened cream and extra honey.

5 minute "baked" apple

For 1 baked apple

1 apple

1 tablespoon brown sugar

3/4 tablespoon moist coconut flakes

3/4 tablespoon currants

1/2 tablespoon slivered almonds

1. Mix the brown sugar, coconut flakes, currants and almonds together. Core apple and place in a bowl. Stuff the centre of the apple with the brown sugar mix and cover with cling wrap. Place in microwave for 5 minutes on high. Remove cling wrap carefully (the steam will be hot) and serve with cream.

Recipe for Tzatziki

Ingredients:

1 lebanese cucumber; 
1 tsp table (pouring) salt; 
1 x 200g tub plain or greek yoghurt; 
½ bunch mint, finely chopped

Method:

Slice the cucumber in half lengthways and use a teaspoon to scrape the seeds out of each half. Slice the halves thinly and place in a small bowl. Sprinkle with pouring salt and toss well to combine. Chill for at least one hour.

Rinse the cucumber well under cold running water, then gently squeeze the slices to release all the juice and water. Pat dry on paper towel and place in a small bowl with remaining ingredients. Mix well to combine and chill until you are ready to serve.