• 200 g Creme Fraiche
• 2 tbsp wholegrain mustard
• ¾ cup chicken stock
• 8 chicken pieces
• 500 g potatoes (cut into wedges)
• 8-10 cloves of garlic
• 1 tbsp chopped fresh thyme
• 2 lemon (thinly sliced)
• Salt and pepper

Preheat the oven to 200 C. Place the chicken potatoes and garlic cloves in a single layer in a roasting dish. Combine the Crème Fraiche, mustard and chicken stock in a bowl and then pour over the chicken. Top it off with the lemon slices and thyme. Season with salt and pepper and bake for about an hour until cooked through and golden. Serve with fresh asparagus or a green salad.

• 1 T red curry paste
• 1 capsicum
• Chopped spinach or broccoli
• 1 onion
• 1 clove garlic
• 1 large potato or kumara
• 400 g tin chick peas
• 400 g tin crushed tomatoes
• 400 g tin coconut cream
• Roasted cashew or peanuts to serve along with steamed rice.

In a heavy pan fry off the curry paste for 1-2 minutes until fragrant. Add in the chopped onion, capsicum and garlic cook until soft. Then add in all the remaining ingredients and simmer over a low heat for about 20 minutes. Serve with the rice and chopped nuts.