Latest from Recipes by Amanda Laird

Queen Louise slice

Queen Louise slice.

Muesli slice with goji berries

Muesli slice with goji berries.

Fab feijoas (+recipes)

It must be autumn when those sweet green fruits start falling.

Feijoa tarte tatin

Feijoa tarte tatin

Roasted feijoa and chicken salad

Roasted feijoa and chicken salad.

Feijoa, honey and pistachio strudel

Feijoa, honey and pistachio strudel.

<i>Amanda Laird:</i> Chicken, baby vegetables, wine and cream

Preheat oven to 200C. Dry the chicken with paper towels then season and stuff the cavity with thyme.

<i>Amanda Laird:</i> Beef ragout, oregano and mushrooms

Preheat oven to 170C. Heat the olive oil in a cast iron casserole dish.

All dressed up (+recipes)

Oil and vinegar are two simple ingredients that can make a world of difference to your meal.

<i>Amanda Laird:</i> Tarragon and Raspberry vinaigrettes

Put the salt into a bowl, add the tarragon and mustard. Mix together.

<i>Amanda Laird:</i> Avocado oil marinade

Pour the avocado oil into a bowl. Add the horseradish.

<i>Amanda Laird:</i> Balsamic marinade

Pour oil into a bowl. Peel and finely chop the garlic and make a paste with the salt in a pestle and mortar.

Seasonal toss-up (+recipes)

Mix the last of the summer harvest with the first autumn produce for three delightfully different salads.

<i>Amanda Laird:</i> Duck, farro, crispy sage and peach salad

Preheat the grill. Using a sharp knife, score the skin of each breast in a criss-cross pattern.

<i>Amanda Laird:</i> Roast pumpkin with watercress and goat feta

Preheat oven to 200C. Brush each slice of pumpkin with olive oil, season and bake on a tray for 20 minutes or until tender.

<i>Amanda Laird:</i> Mushroom salad with peanuts, black sesame and wasabi

Very gently wipe the mushrooms to remove any dirt or grit. Heat the oil in a pan and cook gently for 5 minutes, turning once.