meat-poultry

There's nothing complicated about this contemporary take on roast chicken, yet it's bursting with flavour. Don't be surprised if you find yourself relying on this one week after week.

Skip the ho-hum ham on Easter - or any Sunday night - in favour of this revved-up roast, served with squash and onion that caramelize as they cook alongside the lamb.

To simplify our spicy, south-of-the-border filling, we stirred a seasoning mix into ground beef, then pressed it into a pan and baked it meat-loaf style to avoid constant stirring. Tuck it into taco shells, burger buns or tortilla wraps, then add all your favourite toppings.

A simple rub of curry paste and oil lends instant flavour to a traditional roast, while our velvety coconut gravy, made right in the roasting pan, is an unforgettable sauce.

Pineapple juice and sticky hoisin create a pleasingly sweet sauce, reminiscent of our favourite takeout dishes.