Reap the rewards

Start tending to your autumn veggie gardens to make these warm and hearty meals perfect for the colder weather!

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Biryani with pumpkin and lamb

This unique biryani variation will make you run for seconds

HANDS-ON TIME 5 min
TOTAL TIME 35 min
SERVES 4 

HEAT oil in a pot over high heat.

ADD onion; cook, stirring, for 2 minutes or until lightly browned. Add brinjal; cook, stirring occasionally, for 5 minutes or until browned. Add garlic, spices and rice; cook, stirring, for 1 minute or until fragrant. Stir in the pumpkin and stock. Bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender.

MEANWHILE, Cook lamb on a heated, oiled grill plate (or grill or barbecue) over medium-high heat for 4 minutes each side or until cooked to your liking.

REMOVE from heat; stand, covered, for 5 minutes. Slice on the diagonal; reserve any meat juices.

TOP rice mixture with lamb and coriander and drizzle with any meat juices.

SERVE with yoghurt.

Fish with misoginger butter

Fish with an Asian twist and a delicious nutty flavour