LIGHTER EATING
TENDER WITH A LITTLE BITE Lamb with white beans, tomato and jalapeños
PHOTOGRAPHS JEREMY SIMONS FOOD STYLING MERYL BUTTERWORTH AND PETA DENT STYLING VANESSA AUSTIN
TASTE OF NORTH AFRICA Harira
ROSS DOBSON’S STORY
The Australian chef, food stylist and prolific cookbook author already has 13 books to his name. When he’s not writing, he’s kept busy as the chef/owner of two Sydney restaurants, Cafe at Lewers and The Union tapas bar. There’s never a dull moment…
”I use my slow cooker to make healthy meals that are packed with flavour. And by ‘healthy’ I don’t mean following fads. I find inspiration in the freshness of Indian, Middle Eastern, Mediterranean and North African flavours. Clean chilli heat, aromatic herbs and spices, full-throttle flavours and layered spice blends work so well in a slow cooker. With little conscious effort, much of the food I make in my slow cooker is also gluten-free, vegan or vegetarian.” ROSS DOBSON
Fragrant lamb and orzo casserole
SERVES 4. HANDS-ON TIME 15 MIN, SLOW COOKER TIME 7½ HOURS
“The casserole can be left to cook all day while you’re at work, then when you get home all you do is stir in the pasta and dinner will be ready in an hour.”
MAKE AHEAD Cool, cover and chill any leftovers for up to 3 days. Reheat gently with an extra splash of water if it’s looking dry.
• 400g lamb leg steaks
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 125ml beef stock
• 1 cinnamon stick
• 2 bay leaves
• 2 cloves
• 1 tsp dried oregano
• Handful finely chopped fresh flatleaf parsley