Lamb tagine with baby carrots

Named after the traditionally earthenware pot in which it is cooked, this lamb tagine with baby carrots is full of aromatic spice and flavour, and the meat is succulent and tender from the long cooking process.

Australian Women's Weekly|May 31, 2011

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  • Lime and ginger ceviche

    Ceviche is a centuries-old Latin American dish using citrus juice to 'cook' seafood. We used kingfish fillets in our recipe, but you can use whatever you prefer. ­Just be certain to buy the freshest sashimi grade fish you can find.

    Australian Women's Weekly|May 31, 2011

  • Brussels sprouts with crispy pancetta

    This humble vegetable gets an undeserved bad rap in our view. We think these delicious brussels sprouts with crispy pancetta deserve a place on your Christmas table, right next to the duck fat roasted potato.

    Australian Women's Weekly|May 31, 2011

  • Roast chicken with 40 cloves of garlic

    Don't be put off by the amount of garlic in this recipe. It infuses the chicken with a wonderful, yet not overpowering flavour. You can always discard it after cooking, if you don't want the full garlic experience!

    Australian Women's Weekly|Nov 30, 2010

  • Butterflied chilli chicken with sweet potatoes

    Packed full of goodness, this hearty butterflied chilli chicken dish is perfect for a hungry family dinner. Served with crispy sweet potatoes, it is a sure-fire hit!

    Australian Women's Weekly|Nov 29, 2010

  • Italian chicken stew

    Delight in this warming, hearty Italian inspired hotpot with juicy chicken, delicious vegies and plenty of filling, fibre-filled beans. The fennel adds a nice aniseed flavour, but is not overpowering.

    Australian Women's Weekly|May 31, 2009