It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 20th - 23rd February

Rainbow Vegetable Stack

Thank you

800g sweet potato, peeled, cut into thin round
2 teaspoons extra virgin olive oil
600g mushrooms, sliced
4 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves, plus extra sprigs, to serve
365g (1 1/2 cups) fresh ricotta
1 egg
60ml (1/4 cup) milk
1 tablespoon chopped fresh basil leaves
2 teaspoons finely grated lemon rind
5 large tomatoes, sliced
2 large zucchini, peeled into ribbons
120g baby spinach leaves, to serve

1. Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Place sweet potato on trays. Spray lightly with oil. Roast, swapping the trays halfway through cooking, for 25 minutes or until tender.
2. Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook mushroom, stirring, for 4 minutes or until golden. Add garlic and half the thyme. Cook, stirring, for 1 minute or until aromatic. Set aside to cool.
3. Drain excess liquid from mushrooms.
4. Whisk ricotta, egg, milk, basil, rind and remaining thyme in a bowl until smooth. Season.
5. Lightly spray a 2L (8-cup) baking dish with oil. Layer half the sweet potato in base of prepared dish. Top with half the mushroom mixture.
6. Spread with half the ricotta mixture, then top with half the tomato and half the zucchini (slightly overlapping). 7. Repeat with remaining ingredients, finishing with zucchini.
8. Bake for 25-30 minutes or until golden and bubbling. Set aside for 10 minutes.
9. Sprinkle with extra thyme. Serve with baby spinach.










Crispy-skinned salmon with potato & dill salad

Thank you

800g chat potatoes
1 cup light sour cream
2 tablespoons lemon juice, plus wedges to serve
1 green onion, thinly sliced
1 tablespoon finely chopped fresh dill leaves
4 x 150g salmon fillets (skin on)
2 teaspoons olive oil
Extra dill sprigs, to serve

1. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool. Peel and chop.
2. Combine sour cream, lemon juice, onion and dill in a bowl. Add potato. Season with salt and pepper. Toss to combine.
3. Place salmon, skin-side up, on a large plate. Drizzle with oil. Sprinkle with salt and rub into skin.
4. Heat a large, non-stick frying pan over medium-high heat.
5. Add salmon, skin-side down. Cook for 3 to 4 minutes or until skin is crisp. Turn. Cook, covered, for 4 to 5 minutes for medium or until cooked to your liking.
6. Serve salmon with lemon wedges and potato salad sprinkled with extra dill.












Roast chicken with potatoes & carrots

Thank you Jamie Oliver

500g carrots
600g potatoes
1 bulb of garlic
5 sprigs of fresh rosemary
olive oil
1 x 1.6kg whole chicken
1 lemon
5 sprigs of fresh thyme

1. Preheat the oven to 220°C/425°F/gas 7.
2. Scrub, trim and halve the carrots lengthways.
3. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
4. Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
5. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
6. Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs.
Place the chicken in the tray, on top of the vegetables.
7. Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
8. Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.
9. Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
10. Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
11. Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
12. Using a sharp carving knife, carve up the chicken, then serve with the roasted veg.