COUNTRY kitchen.

Flavourful and warming dishes from The Cordony Kitchen with seasonal vegetables as the stars of the show.

- Amanda Cordony

FENNEL & MISO SOUP WITH CRISPY SHALLOT OIL

Prep time: 15 minutes + cooling. Cooking time: 35 minutes. Serves: 4-6.

100g salted butter

3 tablespoons (60ml) olive oil

2 large fennel bulbs, halved, finely sliced, fronds reserved

2 medium brown onions, halved, finely sliced

3 (300g) carrots, peeled, roughly chopped

2 garlic cloves, peeled, whole

1 teaspoon sea salt, extra to taste

1 teaspoon white pepper

1 ½ tablespoons white miso paste

1L filtered water

1L full-cream milk

2 shallots, finely sliced

1 Place butter, 1 tablespoon of the oil, fennel, onion, carrot, garlic, and salt and pepper into a large saucepan. Cover and cook on low heat for 10 minutes, stirring halfway through, until vegetables have slightly softened.

2 Stir through miso paste, water and milk. Bring to a light simmer and cook, uncovered, on low heat for 20 minutes, stirring occasionally.

3 remove from heat and allow to cool for 15 minutes. Use a stick blender to blend soup.

4 Heat remaining oil in a saucepan over medium heat, add shallots and cook for 1 minute, until crisp. remove from heat.

5 Serve soup in bowls with a generous drizzle of crispy shallot oil. garnish with fennel fronds.

MAC & CHEESE BAKE WITH SUNDRIED TOMATOES & RICOTTA

Prep time: 15 minutes + cooling. Cooking time: 15 minutes. Serves: 4-6.

1 cup (150g) sundried tomatoes

½ cup (125g) ricotta

500g macaroni, dried pasta

50g unsalted butter

⅓ cup (40g) plain flour

500ml full-cream milk

300g shredded mozzarella

100g shredded tasty cheese

⅓ cup (35g) grated parmesan

¼ teaspoon freshly grated nutmeg Extra virgin olive oil, to serve