Date-night DISHES

Bacon, Cider & Fennel Mussels

SERVES 2 PREPARATION & COOKING 15 MINUTES

1 tablespoon olive oil
1 rindless bacon slice, coarsely chopped
2 garlic cloves, thinly sliced
1 baby fennel bulb, thinly sliced, fronds reserved
1 kg pot-ready mussels (see tip)
¾ cup dry cider crusty bread to serve

1. Heat oil in a large saucepan over medium heat. Cook bacon, garlic and fennel, stirring frequently, for 3 minutes or until browned. Add mussels and cider, then bring to the boil. Cover pan with a lid and cook, shaking the pan occasionally, for 5 minutes or until mussels start to open. Top with reserved fennel fronds and serve with bread.

Top tip

• Serve these mussels steamed in cider with plenty of crusty bread to mop up the cooking juices, or Belgian style, with thin chips and mayonnaise

Black Bean Lamb & Broccolini Stir-fry

SERVES 4 PREPARATION & COOKING 30 MINUTES

1 tablespoon peanut oil
600g lamb backstrap, sliced thinly against the grain
1 garlic clove,