Shepherd’s pie with a cauliflower crust
Preheat oven to 180C. Heat 2 tbsp fat in a large frying pan or saucepan over medium-high heat. Add celery, carrots, onion, garlic and cumin and stir occasionally until vegetables soften and begin to brown (5 minutes).
Prosciutto wrapped haloumi
Prosciutto and haloumi are a match made in nibble-platter heaven - or use this recipe to take this [pumpkin, spinach and haloumi salad](https://www.womensweeklyfood.com.au/recipes/pumpkin-spinach-and-haloumi-salad-2929|target=\"_blank\") to the next level.
Lamb meatballs with tahini and pine nut sauce
Lamb meatballs with tahini and pine nut sauce recipe - To make meatballs, finely chop onion in a food processor, scraping down the sides occasionally (1-2 minutes), then add mince, garlic and spices, season to taste, and process until mixture comes together (30 seconds-1 minute).
Poached chicken and millet salad with peas and mint recipe
Millet is cooked pilaf-style for this salad to add extra flavour. It makes the perfect vehicle for a lemon-laden dressing along with shreds of poached chicken and plenty of peas.