INGREDIENTS

• 3 courgettes, sliced into long strips
• 4 Tbsp parsley
• 1 zest and juice of lemon
• 2 cloves garlic, sliced
• 1 pack cherry tomatoes, sliced in half
• 200 grams green beans, sliced into 4cm lengths, then blanched
• 1 Tbsp olive oil, plus 2 tbsp extra
• 4 fillets salmon
• 3 Tbsp capers
• salt
• pepper
• 4 large potatoes, peeled and sliced into eight pieces

METHOD: Preheat oven to 180°C. Combine the courgettes with parsley, garlic and lemon zest. Spread the courgettes over a shallow ovenproof dish, then add the tomatoes and beans. Drizzle over 1 Tbsp olive oil, then bake for 10 minutes.

Place the salmon fillets amongst the vegetables and sprinkle with lemon juice. Bake for a further 15 minutes until the fish is just cooked.

For the crispy baked potatoes - place dried potatoes into a bowl and drizzle with 2Tbsp oil, season and combine. Place onto the hot tray and bake until golden and soft in the middle, approximately 40 minutes.

To serve, divide vegetables and potatoes between four plates, top vegetables with salmon and finish with parsley.

Any cut of red meat will work well in this recipe, our choice being venison.  Thar, Chamois or goat is equally tasty.

1/2 Cup plain flour
1tsp salt
1 tsp pepper
1kg Venison / Chamois or Goat
1tbsp butter
2 tbsp oil
1/2 cup beef stock
1 onion finely diced
Brown sugar
Tomato sauce

MIx flour, salt and pepper in a plastic bag.  Add steaks one at a time and shake until well dusted.

Preheat oven to 180C.  In a pan, heat butter and oil over a moderate heat.  Brown steaks on both sides and remove to a baking dish.  Add stock to pan and simmer, stirring to dislodge any sediment.  Pour over steaks.

Top each steak with some onion, 1 tbsp of brown sugar and a dollop of tomato sauce.  Cover dish with foil and bake for 30 minutes.  Remove foil and grill until steaks are brown on top.  Serves 4 -6 people.

Just how your grandmother used to bake em!

INGREDIENTS
3 large pieces(600g) duck breasts                                                     2 slices(130) rindless bacon - sliced thinly
1 medium piece(120g) carrot, chopped finely                          1 (150g) stalk celery, trimmed, chopped finely
1 medium piece(350g) leek, sliced thinly                                      2 fresh rosemary stalks
2 fresh bay leaves                                                                                           1 1/2 cups(375ml) red wine
2 1/2 cups(625ml) chicken stock                                                         50 gm butter
150 gm oyster mushrooms, chopped coarsely                         100 gm wood ear mushrooms, chopped coarsely
80 gm swiss brown mushrooms, chopped coarsely              2 tbsp plain (all-purpose) flour
1 (sheet) butter puff pastry                                                                     1 egg, beaten lightly

Preheat oven to 180°C (160°C fan forced).

Heat a tablespoon of oil in a heavy-based flameproof baking dish over high heat.  Season duck, place in dish, skin-side down. Cook for 2 minutes or until skin is crisp the turn and cook until browned. Remove from dish.
Add bacon to same dish, cook, stirring, until crisp. Add carrot, celery and leek, cook, stirring, until softened.

Return duck to dish with rosemary and bay leaves. Add wine, bring to the boil. Add stock, return to the boil. Cover, bake 1½ hours or until duck meat shreds easily with a folk. Discard herbs. Shred duck.
Increase oven to 200°C (180°C fan forced).
Meanwhile, heat butter in a large frying pan over high heat, cook mushrooms, stirring, until golden.
Transfer baking dish from oven to high heat, stir in mushrooms with shredded duck.

Blend flour with a little of the cooking liquid in a small bowl until smooth, stir into dish with mushroom and duck until mixture boils and thickens. Spoon mixture into a deep 2-litre (8-cup) pie dish, cool slightly.

Cut pastry to fit pie dish, crimp edge with your fingers or a fork to seal. Brush pastry with egg.
Bake pie for 15 minutes until pastry is browned.