TIP
Handle dumpling dough as little as possible to keep the texture light and fluffy. This recipe can be made to the end of step 2 up to 2 days ahead. Reheat stew, then continue from step 3.
Fancy fish and chips
SERVES 4
INGREDIENTS
2 large red capsicums, quartered, seededOlive oil cooking spray1kg purple kūmara, cut into 1cm chips¼ cup extra virgin olive oil1 Tbsp white wine vinegar⅓ cup slivered almonds, roasted½ bunch fresh coriander, stalks and roots reserved1 tsp smoked paprika1 clove garlic4 x 150g snapper fillets, skin on, pin-boned¼ medium red cabbage, sliced thinly1 medium fennel bulb, sliced thinly, fronds reserved1 medium green apple, sliced thinly⅓ cup Greek yoghurt2 Tbsp lemon juice1 medium lemon, cut into cheeks
1 Preheat oven grill on high.
Place capsicum, skin-side up, onto a foil-lined
