Traditional
† Asparagus, peas and courgettes with mint
† Pineapple-mustard glazed ham
† Chocolate cherry pavlova
STARTER
Asparagus, peas and courgettes with mint
SERVES 6
INGREDIENTS
1 cup frozen baby peas
2 bunches fresh asparagus, trimmed, halved lengthways
¼ cup extra virgin olive oil
10 fresh mint leaves, sliced finely, plus extra leaves for serving
2 small courgettes
1 Tbsp lemon juice
1 Place peas in a large saucepan of boiling water; boil for 3 minutes. Add asparagus; boil for 1 minute, drain. Rinse under cold water; drain well.
2 Place peas and asparagus in a large bowl with oil and mint; season, toss to combine.
3 Cut courgettes in half lengthways; slice thinly on the diagonal. Add to bowl; toss to combine.
4 Just before serving, drizzle with lemon juice and sprinkle with extra mint leaves.
MAIN
Pineapple-mustard glazed ham
SERVES 16
INGREDIENTS
6kg cooked leg of ham
PINEAPPLE-MUSTARD GLAZE
¼ cup Dijon mustard
2⁄3 cup firmly packed brown sugar
1⁄3 cup pineapple juice
1 tsp chilli powder
Using a sharp knife, cut through the ham rind about 10cm from the shank end of the leg. Remove rind from ham by sliding your hand between the
