Silverbeet Stem Gratin

See Stephanie's recipe in the Kitchen Garden Companion. Basically breadcrumbs, parmesan, olives, anchovies and parsley on top. Cam drizzled in olive oil instead of cream.

Result: 6 out of 5, for an amazing vege side dish using the scraps!
Preparation: dead easy. Oven needs to be on.

Squash stuffed with lamb

From Cook's Companion, in the zucchini section, the bush marrow recipe - basically squash stuffed with lamb, with yoghurt sauce.

Result: 4.5 - kids ate the filling, great presentation
Preparation: easy enough, takes 45 mins in oven

Fish Fingers

Soak two pieces of bread in milk. Blitz in blender with fish pieces, e.g. flathead.  Shape into finger shapes approx 1cm thick. Blitz dry breadcrumbs and parmesan with pepper and  oregano. Not much crumbing is needed. Press crumb onto fingers and place on paper on oven tray. Spray with olive oil.  Bake for 10-15 mins each side, at 180 degrees, until browned.

Serve with oven-baked vegies, mayonnaise and tomato sauce, if you are 2.

Result: 4 - remarkably nice texture, and kids gobbled them up.

Preparation: bit messy but quick and eady

Caponata

Look up Neil Perry's recipe. Basically eggplant, garlic, tomato with red wine vinegar, capers and green olives. Good with zucchini and capsicum too.

Vegan sausage rolls

Fry very finely chopped onion and garlic. Add grated potato, kolrhabi, and carrot and fry for about 5 mins. Mash in a tin of cannelini beans and add soy sauce, passata, mixed herbs and finely chopped walnuts. Use as filling in puff pastry. Top with sesame seeds.

Result: 5. Popular with the punters.
Preparation: quick and easy and freezes well.

Broccoli soup

From Eva

Saute chopped onion and leek. Add chopped broccoli and chicken stock. Cook about 20 mins. Puree with stick mixer. Add spinach leaves and cook 2 min and puree again. Serve with toast.

Result: 4
Preparation: very easy

Quick Moroccan Chicken

Similar ingredients to chicken and green olPive tagine in Moroccan book. Chicken thighs, large dice. Fry up with onion and garlic to brown chicken. Add powdered ginger and cinnamon, saffron, bay leaves, chicken stock , preserved lemons and green olives. Simmer about half an hour to cook chicken and thicken sauce.Serve with rice and grilled vege chickpea salad.

Result: 4.5
Preparation: easy and low mess