What to Cook Tonight #62

Satisfying Mediterranean flavours for cold nights and summer days alike. Slow Braised Lamb with Yoghurt & Onions, a Lentil & Kūmara Salad with Spiced Maple Dressing, plus a Cavolo Nero Frittata.

This week’s recipes are all about balance — bringing together different ingredients, flavours, and textures to create the perfect dish. It doesn’t have to be overly complicated, but knowing how to create layers and depth in your cooking is one of the easiest ways to elevate home cooking and make it feel special. This is also where food styling comes into play! More on that to come.

Now, for the best bit — we have rich, slow-braised lamb paired with toothsome lentils, creamy yoghurt, and sweet frizzled onions.

Then, we have comforting roasted kūmara (sweet potatoes) atop of bed of peppery rocket, more lentils for protein and fibre, toasted seeds for crunch, aromatic herbs, creamy goat’s cheese, and a sweet spiced maple dressing.

Lastly, a satisfying, verdant green frittata packed with nutritious eggs and cavolo nero, gently caramelised onions for depth of flavour, potatoes to fill you up, and a sprinkle of creamy cheese and fresh herbs.

With all three recipes, the expression “the whole is greater than the sum of the parts” feels especially relevant — whilst the individual ingredients are delicious on their own, when you bring them together, you get something truly special.

A slow-cooked shoulder of lamb is one our of favourite things to cook and eat. It’s also incredibly easy.