Winter dinner winners

Looking for some thrifty inspiration for weeknight dinners? Try our tasty line-up of budget-concious recipes that are bound to please everyone at the table.

Chicken nibbles with chilli crunch potatoes

SERVES 4 PREP + COOK TIME 1 HOUR 10 MINUTES

1 Preheat the oven to 220°C (200°C fan-forced). Boil, steam or microwave potatoes until almost cooked through; drain. Cool for 5 minutes then gently rake rounded side of potatoes with the tines of a fork. Place, cut-side down, in a single layer, on a large oven tray lined with baking paper.

2 If the tray is large enough, add the chicken nibbles to the tray. (Alternatively use two medium oven trays.)

3 Combine olive oil, garlic cloves and rosemary sprigs in a small bowl. Brush potatoes and chicken liberally with oil mixture; add garlic and rosemary to tray. Dot with the butter and season liberally with salt and freshly ground pepper.

4 Roast for 50 minutes, turning and basting twice during cooking, until potatoes and chicken are browned and crisp.

5 CHILLI CRUNCH Meanwhile, combine garlic, pepper, chilli flakes and sesame seeds in a bowl. Heat olive oil in a small saucepan until hot; immediately pour over the chilli mixture.

6 Serve potatoes and chicken drizzled with Chilli Crunch.

Not suitable to freeze.

Cranberry-glazed lamb chops

SERVES 4 PREP + COOK TIME 1 HOUR 40 MINUTES

1 Preheat the oven to 200°C (180°C fan-forced). Place flour on a plate, season with salt and freshly ground pepper and stir to combine. Coat lamb in flour mixture; shake off excess.

2 Heat oil in a large frying pan, cook the lamb, in batches, for 5 minutes on each side or until well browned. Transfer to a large baking dish. Add onions to the pan, cook for 2 minutes or until lightly browned both sides. Add to baking dish with the garlic cloves.