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  • 1.5kg - 2kg lamb shoulder
  • 2 brown onions, cut into wedges.
  • 1/2 cup lemon juice
  • 2 tbsp olive oil
  • 4-6 cloves garlic, minced or finely chopped
  • 1 tsp salt
  • 1 tbsp dried oregano
To Serve:
  • Wraps
  • tzatziki (see below)
  • salad - lettuce, tomato, onion, grated carrot
  • 1-2 cloves garlic, minced
  • good pinch salt
  • 1 cup thick natural or Greek yoghurt
  • 1 Lebanese cucumber, grated, excess liquid squeezed out
  • 1 tbsp lemon juice
  • 2 tsp olive oil
  1. Place onions in the base of the slow cooker.
  2. Trim off any large fat cover on the lamb and place on top of the onions.
  3. Mix together remaining ingredients and pour over lamb.
  4. Cover and cook on low for 8-10 hours, or until lamb is falling-apart tender.
  5. Remove lamb from slow cooker, take meat off the bone and shred.
To make tzatziki:
  1. Mix garlic and salt together in a bowl, using the back of a spoon to mash the garlic to a paste with the salt.
  2. Stir through remaining ingredients and adjust salt and lemon to taste.
Tips & Tricks:
    • You can also use a boned and rolled shoulder for this recipe. Simply remove the string from the outside to allow the sauce to cover as much of the meat as possible.
    • Leftovers can be stored in portions in the freezer to make easy dinners later. Make sure to include some of the sauce in the container to keep it juicy.
    • No slow cooker? Then cook in a covered casserole dish (or baking dish tightly covered with a double layer of foil) on 140C in the oven for 4-6 hours. Add a cup of chicken broth to the base of the dish.
Recipe by: Katherine McCoy -

Mountain Bread Mini Quiches

 Makes 12


4 slices mountain bread

5 eggs

1/3 cup milk

Salt & pepper

Fillings of choice – chopped bacon or ham, grated tasty cheese, crumbled feta, chopped onion, baby spinach, cherry tomatoes, capsicum, leftover roast veggies, etc

olive oil spray


  1. Pre-heat oven to 180C.
  2. Chop filling ingredients and set aside.
  3. Mix together eggs, milk, salt & pepper in a jug. Set aside.
  4. Cut each sheet of mountain bread in half lengthways, and then into three, so that you have 6 roughly square pieces.
  5. Spray a 12-hole muffin tin with olive oil.
  6. Place a square of mountain bread into each hole, then top with a second square. Press into the tin to leave a hollow.
  7. Place a handful of chosen fillings inside each of the mountain bread cups.
  8. Pour egg mixture over the fillings. Be careful not to overfill.
  9. Bake for approximately 20-25 minutes, or until egg is set. Remove quiches and cool on a wire rack.
  10. Store in a sealed container in the fridge for up to 3 days.


  • These also make a fantastic party or picnic food.
  • If the mountain bread seems dry and brittle, spray lightly with water to avoid it splitting when placed into the muffin tray.
  • (Danielle) I prefer to make these in silicon trays to help stop them sticking

Recipe by: Katherine McCoy -


Okonomiyaki, or Japanese pancakes as they’re also known, are a fantastic way to get a cheap and cheerful meal on the table quickly – and use up that last wedge of cabbage hanging around in the fridge!

This makes 4 large (side plate sized) pancakes, but feel free to make smaller ones if you’re feeding little ones.


  • 1 cup flour (plain wheat or spelt)
  • 2 tsp baking powder
  • 1 cup stock/broth (or water)
  • 3 tsp soy sauce or tamari
  • 4 eggs
  • 3-4 cups shredded cabbage
  • 1-2 grated carrots
  • 4 slices ham or bacon, diced (or sub with 1 cup leftover pulled pork, or cooked mince or diced prawns, or even cheese)
  • olive oil (for frying)

To serve:

  • mayonnaise & barbecue sauce
  • sliced spring onions
  • 2 tsp dulse seaweed flakes (optional)


1. Mix batter ingredients (flour, baking powder, stock, tamari, eggs) together, then add vegetables and meat or cheese.
2. Heat a frying pan on medium heat and add a small amount of olive oil.
3. Add ¼ of the mixture into the pan and form into a large circular shape. Cook, turning carefully once, until golden brown and cooked through (approx 5 minutes each side).
4. Keep warm and repeat with remaining mixture.
5. Serve drizzled with barbecue sauce and mayonnaise, topped with sliced spring onions and sprinkled with dulse flakes if using.

Note: You can buy okonomiyaki sauce from Asian grocers, and Japanese style (Kewpie) mayonnaise is widely available in regular supermarkets. I choose to use regular organic mayonnaise (I put some into a zip-lock bag and snip the corner off to squeeze over the finished pancake), and an organic Japanese style barbecue sauce (Carwari brand).

Recipe by: Katherine McCoy -

Everything Cake


  • 85g butter, melted (or coconut oil for dairy free option)
  • 1 small banana (100g)
  • 3 medjool dates
  • 1/3 cup rapadura sugar
  • 2 eggs
  • 1/3 cup milk (dairy or alternative)
  • 50g finely grated apple (about ½ apple)
  • 80g finely grated zucchini, liquid squeezed out (1 small zucchini)
  • 60g finely grated carrot (1 small carrot)
  • 1 tsp ground ginger
  • 2 tsp cinnamon
  • Pinch nutmeg
  • 1 ½ cups white spelt flour
  • 2 tsp baking powder


  1. Preheat oven to 170C fan forced.
  2. Blitz together melted butter, banana, dates and sugar.
  3. Add eggs and milk and mix to combine.
  4. Add grated apple and vegetables – mix through.
  5. Add all dry ingredients and mix until combined.
  6. Pour into lined 20cm square cake tin and bake for approx. 40 minutes or until cooked through.

This was baked in a square tin to make cutting into lunchbox-sized portions easier. Cut cake can be stored in an airtight container in the freezer and added straight to lunchboxes for it to thaw in time for recess or lunch.

This would also taste delicious topped with a cream cheese icing with some grated lime or lemon zest on top if you wanted to make it a little more fancy.

Recipe by: Katherine McCoy -

Corn & Couscous Salad

A colourful salad that kids love full of different textures and busting with flavour.


  • 4 whole corn cobs, husks removed
  • 1 1/2 cups couscous
  • 1 tablespoon extra virgin olive oil
  • 2 cups boiling water
  • 1 long green chilli, chopped (skip this for kids)
  • 2 cups baby spinach, roughly chopped
  • 1 cup halved cherry tomatoes
  • 1/2 cup roasted almonds roughly chopped
  • 1 cup of flat leaf parsley, roughly chopped
  • 1 cup coriander roughly chopped (you can replace this with mint or use 1/2 cup of each)
  • 1/2 cup fresh pomegranate seeds, plus extra to garnish
  • Sea salt and cracked black pepper to taste


  • Juice and Zest of 2 limes
  • 1 tablespoon of maple syrup
  • 2 tablespoons extra virgin olive oil


  1. Heat a frying pan or grill on a medium/high heat. Place the corn into the pan and cook for 10 minutes, turning occasionally until blistered and charred on the outside. Allow the corn to cool slightly before slicing the kernels from the cob.
  2. Place the couscous, ground cumin and oil into a large flat bowl or tray. Using clean hands rub the oil into the couscous to coat the outside of the grains. Mix through the boiling water until absorbed, then cover and set aside to steam for 8-10 minutes. Fluff the couscous with a fork once ready.
  3. Whisk all the dressing ingredients together in a small bowl.
  4. Mix the corn kernels, chilli, spinach, tomatoes, almonds, parsley, coriander (or mint) and pomegranate seeds into the couscous. Season with salt and pepper to your liking.
  5. Place the salad into a serving bowl and garnish with coriander sprigs, pomegranate and extra almonds.

NOTE: If you don't like or have couscous you could easily use brown rice or quinoa instead.

Recipe by: Kerry Corp @kerry_thegroundedchic

Spring Chicken & Vegetable Tray bake

Tray bakes can be as simple as taking a few simple fresh ingredients, adding a few herbs or spices and placing in a hot oven. A short time later, you have a simple, delish and nutrish meal with little to clean up! One tray, one dish- my kind of cooking!

Servings Prep Time
4 people 10 minutes
Cook Time
45-50 minutes

 6 chicken thighs or pieces
 150 ml chicken Stock
 6 sprig of spring onions, sliced
 1 medium head of broccoli, chopped
 1 cup of fresh or frozen peas
 1 bunch fresh asparagus
 6-8 small new potatoes any potatoes would be fine, but you may need to use less and quartered.
 1 small lemon, quartered
 1 small handful of fresh oregano & or thyme
 1 tbsp. olive oil
 Salt and pepper, to season

1. Preheat your oven to 180C (fan forced). In a hot pan on the stove, add your oil, heat and your chicken pieces to lightly brown. Place into oven tray.
2. Add your potatoes and fresh herbs and pour in your chicken stock. Place in hot oven for 30 minutes.
3. Prepare your beautiful spring vegetables. Cut into pieces and set aside. Also quarter your lemon.
4. Remove the tray from oven after 30 minutes and place your lemon, asparagus, broccoli and spring onions into tray. Mix well and place back into hot oven for a further 15 minutes.
5. Remove tray again from oven and toss through your peas, returning to the oven for a further 5 minutes. Then serve.

Recipe by: Kerry Corp @kerry_thegroundedchic