EASY DINNERS

GOOD THINGS TAKE TIME, AS SEEN IN THIS LASAGNE FEATURING SLOW-COOKED BOLOGNESE WITH A CLASSIC BECHAMEL. BUT ONCE YOU’VE DONE ALL THE WORK IT’S TIME TO EAT THE REWARD

WE’VE GIVEN THE TRADITIONAL LAMB RAGU CLASSIC SUNDAY ROAST FLAVOURS, THEN TOPPED IT WITH A GLORIOUS MAC ’N’ CHEESE TO SEAL THE DEAL

SAFFRON AND MUSSELS RISOTTO

SERVES 4-6

6 cups (1.5L) good-quality fish stock
1 tsp saffron strands
2 tbs extra virgin olive oil
60g unsalted butter
2 long green shallots, thinly sliced, plus extra to serve
2 garlic cloves, finely chopped
400g arborio or carnaroli rice
½ cup (125ml) white wine
500g pot-ready mussels, debearded
¼ cup (20g) grated parmesan
Chopped flat-leaf parsley, to serve

Place stock and saffron in a saucepan over high heat and bring to the boil, then reduce heat to low and keep at a gentle simmer.

Heat the oil and butter in a large heavy-based saucepan with a lid over high heat. Add shallot and garlic. Cook, stirring occasionally, for 3-4 minutes until shallot has softened. Add rice and cook, stirring regularly for 2-3 minutes until well coated. Add wine and simmer, stirring constantly, for 1-2 minutes until reduced by three-quarters and wine is absorbed. Stir in hot stock, 1 cup (250ml) at a time, stirring constantly and allowing the stock to be absorbed before the next addition, until you have only 2 cups (500ml) stock left.

Add mussels and stir in the remaining stock. Continue cooking and stirring until the rice is cooked, the mixture is thick and the mussels have opened; this will take about 20-25 minutes. Discard any mussels that remain unopened. The rice should be creamy but still retain some bite. Season to taste.

Divide risotto among bowls, and top with extra shallot and parsley to serve.

CHEESY WEEKNIGHT LASAGNE TOSS

SERVES 8-10

Easy and rustic, this main adds fresh torn lasagne sheets to a hearty tomato and eggplant sauce, which is taken up a notch by the addition of three cheeses.

3 x 400g eggplants, halved lengthwise, trimmed
2 onions, quartered
⅓ cup (80ml) extra virgin olive oil, plus extra to drizzle 6 garlic cloves, thinly sliced
1 tsp chilli flakes
Finely grated zest of 1 lemon
2 x 400g cans whole peeled tomatoes
2 tbs tomato paste
¼ bunch basil, leaves picked, torn
1 bunch sage, leaves picked
100g Comté, grated just before using
1 cup (80g) Parmigiano-Reggiano, finely grated 80g feta, drained, crumbled
250g fresh lasagne sheets, blanched and refreshed
30g pine nuts

Place 200ml water each in 2 large frypans with lids and place over medium-low heat. Divide the eggplant, cut-side facing up, and onion between the pans, cover with lids and cook for 20-25 minutes until the eggplant and onion are just tender. Remove lids, turn the eggplant and cook for a further 5-6 minutes until most of the liquid has been absorbed and eggplant is tender. Push ingredients to the side of each pan, then add 40ml olive oil to the middle of each pan.

Divide the garlic, chilli, lemon zest, tomatoes, 400ml water, tomato paste, basil and three-quarters of the sage between the pans. Season, stir to