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Recipes with zucchini

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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Flourless apple, almond, raisin and ginger cake

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Lardo, truffle honey and walnuts


One of the prized traditional foods of Tuscany, lardo is pork backfat cured with herbs. It's typically served cut into soft ribbons, and has earned the nickname prosciutto bianco, or white prosciutto among English speakers.

You'll need

2 tbsp olive oil 100 gm walnut halves 250 gm piece chilled lardo (see note) For drizzling: truffle honey To serve: crusty bread and rosemary leaves

Method

  • 01
  • Heat oil in a small saucepan over medium heat. Add walnuts, stirring until golden and toasted (2-4 minutes), drain (discard oil) and set aside to cool.
  • 02
  • Thinly slice lardo, arrange on a plate and bring to room temperature. Drizzle honey over and scatter walnuts to the side. Serve lardo with extra honey and rosemary leaves, and crusty bread to the side.

Note Lardo is available from select Italian butchers. Truffle honey is available from delicatessens.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2009

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