Better Homes and Gardens Australia

Rich in flavour and topped by crispy, crunchy, cheesy pastry, the delicious lamb shank pot pies on our cover get an extra shot of flavour courtesy of French onion soup mix (yes, really!). Just looking at them (page 14) makes me want to pick up a fork… or maybe even a crochet hook. Which is no surprise given that our lovely food stylist, Michele Cranston, showed off another talent in crocheting the beautiful red scarf pictured with our pies. It’s the perfect pointer to our bumper knitting and crochet special, full of patterns and colour for all skill levels. Flip the magazine, find inspiration and get started. Elsewhere, we’re shining the spotlight on apples, from how to grow them (page 70) to turning the ripest, crunchiest varieties from Montague into stunning…

FRENCH ONION LAMB SHANK PIES WITH HERBY CHEESE PASTRY TWISTS Preparation time 20 mins Cooking time 2 hours Serves 4 1 Tbsp olive oil4 (1.25kg) frenched lamb shanks2 carrots, roughly chopped2 stalks celery, roughly chopped1 onion, roughly chopped3 cloves garlic, crushed40g packet French onion soup mix2 Tbsp cornflour2 cups chicken stock1 cup red wine¼ cup tomato paste1 Tbsp brown sugarSea-salt flakes and freshly ground black pepper, to seasonFlat-leaf parsley leaves, sour cream, tomato relish and steamed green beans, to serve HERBY CHEESY PASTRY 1 cup finely grated parmesan1 Tbsp thyme leaves, finely chopped1 Tbsp finely chopped rosemary leavesFreshly ground black pepper, to season12 sheets filo pastry125g unsalted butter, melted STEP 1 Heat oil in a large flameproof casserole pan on high. Cook lamb shanks, turning, until well browned all over. Remove shanks from pan and set aside.…

APPLE AND CARDAMOM CUSTARD PIE Sweet and tart Jazz apples are perfect for pies, as their crisp flesh bakes beautifully – no mushiness! With flaky filo, creamy custard and honeyed apples, this dish is divinely delish! Recipe on page 24 BUTTERY APPLE CARAMEL TART WITH MERINGUE This luscious-looking tart is one of the easiest desserts you’ll ever do. Made with just butter, sugar, vanilla, red Jazz apples and puff pastry, it’s cooked in one pan from stove to oven! Recipe on page 24 WHITE CHOCOLATE APPLE BROWNIES Also called blondies – as they use white choc instead of cocoa powder – you can give this scrummy treat a seasonal upgrade with slices of oh-so sweet Envy apples baked on top. Recipe on page 24 APPLE TART WITH GOAT’S CHEESE AND PROSCIUTTO Full-flavoured Smitten apples have a touch of tang and…

GLAZED PORK CHOPS WITH SWEET AND SOUR PINEAPPLES If it’s been a while since your gang tasted perfect pork chops, this finger-licking recipe will have them all asking for seconds. Recipe on page 34 ED HALMAGYI Join me as I show you how to give your meals and desserts a seasonal makeover on BHG TV, Fridays at 7pm on Channel 7. (Apologies, may be subject to change) Go to bhg.com.au for more food tips and tricks. BEEF TAGINE WITH PEARS, GINGER AND ALMONDS A tagine is a traditional Moroccan clay or ceramic cooking pot, but you can easily slow-cook your way to a succulent stew of meat, fruit and spices using a saucepan. Recipe on page 34 PERFECT MASHED POTATO Preparation time 10 mins Cooking time 25 mins Serves 4-6 1¼kg potatoes (see Cook’s tip)1½ tsp Mexican seasoning1 Tbsp extra virgin olive oil125g…

ROAST CHICKEN WITH PRUNE, SAGE AND BRIOCHE STUFFING Make your stuffing with rich buttery bread and the sweetness of prunes, then top your chicken with crispy pancetta and serve with homemade gravy for a roast to remember. Recipe on page 40 MUSHROOM BURGERS WITH GREEN GODDESS BUTTER Not just for salad dressing, you can use the Green Goddess herb trio – parsley, tarragon and chives – in a creamy butter for juicy grilled mushie burgers served on crusty bread. Recipe on page 40 KAREN MARTINI Join me as I show you how to make delicious dishes on BHG TV on Fridays at 7pm, on Channel 7. (Apologies, may be subject to change) Go to bhg.com.au for more food tips and tricks. ROAST CHICKEN WITH PRUNE, SAGE AND BRIOCHE STUFFING Preparation time 45 mins Cooking time 21/4 hours Serves 4 1.6 to 1.8kg whole…

SHOPPING LIST BROWN BUTTER CHICKEN AND RICE Preparation time 5 mins Cooking time 35 mins Serves 4 1 Tbsp olive oil500g skinless, boneless chicken thighsSea-salt flakes and freshly ground black pepper, to season60g unsalted butter1 cup long grain rice ½ tsp cumin seeds1 tsp chopped thyme, plus extra leaves, to serve400ml salt-reduced chicken stock400g green beans, trimmed STEP 1 In a large frying pan, heat oil on medium-high. Season chicken thighs with salt. Add to pan and cook for 2-3 minutes on each side, until browned. Transfer chicken to a plate and set aside, reserving juices in the pan. STEP 2 Add butter to the same pan. Cook, swirling, for 1-2 minutes. When the butter has a nutty aroma and is light brown, stir in rice, cumin seeds and chopped thyme, and cook for 1 minute. Stir…