feel good this festive season

The act of gathering around a meal is a great way to foster connection and truly fill your cup. We've curated a collection of recipes, including salad, main and dessert, that can make the perfect accompaniment to your seasonal festivities - whether you're hosting or asked to bring a plate.

Click below to jump to each recipe.

• Fig, Prosciutto and Goats Cheese Salad
• Slow Roast Lamb
• Ginger Ripple Cake

fig, prosciutto and goats cheese salad

By Jodie Blight

Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Serves: 4 | Gluten free

method

1. Arrange lettuce, figs and prosciutto on a large salad platter. Crumble goat's cheese over the top.
2. To make dressing, blend ingredients in a food processor or with a stick blender until chopped and combined. Just start with 1 tablespoon of honey, taste and adjust to your liking.
3. Pour dressing over salad and sprinkle with pine nuts.

slow roast lamb

By Jodie Blight

Prep time: 10 minutes | Cook time: 5 hours 10 minutes | Total time: 5 hours 20 minutes | Serves: 8

method

1. Preheat the oven to 125°C.
2. Heat a heavy-based pot over high heat. Add olive oil and sear the lamb for 2 minutes on each side until browned. Add the garlic, rosemary, and thyme, and cook for an additional 30 seconds. Pour in the red wine and let it bubble for 2 minutes.
3. Add the beef stock and bring to a boil. Cover with the lid and place in the oven for 5 hours.
4. Once the lamb is cooked, remove it from the pot and cover it to rest.
5. Strain the juices into a jug and return the juices to the pot. Discard the garlic, rosemary, and thyme.
6. Remove excess fat and bring the juices to a boil. Cook rapidly until reduced by a quarter or half. If the sauce needs thickening, mix 2 - 3 tablespoons of the sauce with cornflour in a separate jug, then return to the pot. Stir continuously over medium heat until the sauce thickens slightly.
7. Pull the lamb apart with a fork and serve with the sauce.

ginger ripple cake

By Jodie Blight

Prep time: 20 minutes | Cook time: 8 | Total time: 28 minutes | Serves: 8

method

1. In a large bowl, use an electric beater to whip the cream, caster sugar, and vanilla extract until stiff peaks form.
2. Smear a small amount of the whipped cream across a serving plate to help hold the biscuits in place.
3. Take the first biscuit and cover both sides with cream. Sandwich a second biscuit on top and cover with another tablespoon of cream, then continue layering biscuits with cream. Arrange them on the serving plate in your desired shape.
4. Once all the biscuits are used, gently spread the remaining cream over the top and sides of the log to coat it evenly. Decorate with chopped glace ginger if using.
5. Chill in the fridge for at least 24 hours to allow the biscuits to soften. To test if it’s ready, insert a skewer into one end; if there’s no resistance, it’s ready to serve.
6. Once the cake is ready, melt the butter and brown sugar in a small saucepan over medium heat, stirring until the sugar dissolves.
7. Add the cream and vanilla extract, then bring the mixture to a boil.
8. Reduce heat to medium-low and simmer for 4 - 5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Remove from the heat and let the sauce cool.
9. To serve, slice the cake diagonally and drizzle with caramel sauce. Garnish with fresh raspberries if using