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If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

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From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).

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These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

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From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

One-pot recipes

There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.

Roast chicken with thyme-lemon stuffing and pickled fennel


You'll need

1 chicken (2kg) 2 lemons, quartered For drizzling: extra-virgin olive oil To serve: cos lettuce leaves (optional)   Pickled fennel 3 baby fennel bulbs, thinly sliced on a mandolin ¼ Spanish onion, thinly sliced Juice and zested rind of 1 lemon 2 tsp fennel seeds 100 ml white wine vinegar 50 ml dry white wine 20 gm caster sugar 1 tsp dried chilli flakes   Thyme-lemon stuffing 30 gm butter, coarsely chopped 1 Spanish onion, finely chopped 1 garlic clove, finely chopped Finely grated rind and juice of 1 lemon Finely grated rind and juice of 1 orange 1 tsp saffron threads 120 gm crustless day-old bread, coarsely chopped ½ cup flat-leaf parsley 2 tbsp thyme 1 egg, lightly beaten

Method

  • 01
  • For pickled fennel, combine fennel and onion in a bowl, squeeze lemon juice over and toss to combine. Pack into a jar and set aside. Dry-roast fennel seeds until fragrant (1 minute) and coarsely crush in a mortar and pestle. Combine in a saucepan with vinegar, wine, sugar, chilli, lemon rind, 1½ tsp sea salt and 50ml water, season to taste and bring to the boil over medium-high heat. Reduce heat to medium and simmer for flavours to infuse (5 minutes). Pour mixture over fennel, seal jar and set aside in a cool, dry, dark place to pickle (3 days). Pickled fennel will keep refrigerated for 2 months.
  • 02
  • For thyme-lemon stuffing, heat butter in a saucepan over medium-high heat, add onion and garlic, and stir occasionally until tender (4-5 minutes). Add citrus rinds and juices and saffron, season to taste, and cook until liquid evaporates (1-2 minutes), then remove from heat. Process bread and herbs in a food processor until coarse crumbs form (1 minute), add to onion mixture, add egg and mix with your hands to combine well. Season to taste and set aside to cool completely (30 minutes).
  • 03
  • Preheat oven to 200C. Rinse chicken inside and out, and pat dry with absorbent paper. Stuff with thyme-lemon stuffing, truss legs with kitchen string and place on a wire rack in a roasting pan. Add lemons to pan, drizzle chicken and lemon with oil, season to taste and roast, basting occasionally with pan juices, until skin is crisp and golden and juices run clear when pierced with a skewer (45 minutes-1 hour). Serve chicken with pickled fennel, lettuce and roast lemon.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Tangy wheat beer.

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