MIXED BAG

Remember those roasting bags your mom once used? She was onto something. Use them to make the easiest, juiciest long-weekend roast chicken, curried lamb shoulder, lazy risotto (yes!) and meatballs. Bonus: much less washing up

- ABIGAIL DONNELLY

MEATBALLS WITH PEANUT SATAY SAUCE

“Yes, you can cook meatballs in a roasting bag! It keeps them moist and tender and there’s no messy pan to clean afterwards.”

Serves 2 to 4

EASY

Preparation: 10 minutes

Cooking: 30 minutes

canola oil 2 T

Woolworths beef-and-pork frikkadels 600 g (or use chicken or beef)

baby pak choi 100 g

radishes 150 g, sliced

rice vinegar 4 T

Woolworths Asian rice paper wrappers 1 x 25 g pack

canola oil, for deep-frying

coriander, for serving

basil, for serving

mint, for serving

roasted, salted peanuts, for serving

Woolworth's crispy onion sprinkles, for serving

For the sauce:

coconut milk 1 x 400 ml can

Woolworths Blue Elephant Thai peanut sauce 1 x 190 ml bottle

soya sauce 4 T

sesame oil 3 T

Woolworths miso paste 1 T

lemongrass 2 sticks, bruised

1 Preheat the oven to 180°C. Heat the canola oil in a pan over a high heat, then brown the meatballs.