Makes 10 These were an equal hit with my non-vegetarian and vegetarian sons – so incredibly tasty. 2 tablespoons each olive oil and butter 1 brown onion,

Serves 4-6 2 tablespoons olive oil 1 teaspoon cumin seeds 1 brown onion, finely chopped sea salt and ground pepper 1 tablespoon finely chopped fresh rosemary 3 cloves garlic, crushed ½

Serves 6 This is my ultimate, nostalgic favourite – comfort in a pie. Chicken 1 whole chicken (I used Waitoa) 1 brown onion, roughly chopped 2 bay leaves 3 sprigs

4 cups flour (I used high grade) 1 teaspoon salt 250ml warm water (use more for a stickier dough) 1 teaspoon sugar 2 teaspoons dried yeast granules* 4 tablespoons

From issue 56. Words and recipes Vanessa Baxter. Photography Todd Eyre There is no doubt this is a decadent dish, but when scallops are in season

Ginger, cinnamon, and nutmeg add some wellness and warmth to your smoothie ritual. This spicy, creamy drink is not only delicious and filling, it also

From issue 50. This never-fail cake recipe has made many birthday cakes over the years. It also happens to be vegan, which is handy when

Recipes Jane Lyons. Photography Kate Battersby. Styling Sacha Wackrow. This is a recipe that requires a bit of patience, time and care (a weekend project