Chef Bevan Smith shares some recipes heralding the start of autumn. Slow cooked with mint, garlic, lashings of olive oil and the last of the beans, peas and broad beans. Lightly season lamb neck pieces and colour well on all sides in a heavy based frying pan in ¼c of the olive oil. Remove from oven and allow to cool slightly before adjusting the seasoning to taste and stirring in the remaining chopped mint. Corn breadPlace flour, polenta, water, yeast and salt and the olive oil into a mixing machine.

Source: Otago Daily Times March 07, 2017 17:44 UTC