Everyday

Easy entertaining, simple weeknight dinners and suppers to share.

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Roasted salt and pepper chicken drumettes with cucumber salad

SERVES 4 // PREP 10 MINS // COOK 30 MINS

• 2 Lebanese cucumbers, thinly sliced into rounds on a mandolin

• 2 tbsp light soy sauce

• 1 tbsp each rice wine vinegar, mirin and sesame oil

• 80 gm (1/3 cup) Kewpie mayonnaise Finely grated zest of ½ lime, plus 1 tbsp lime juice

• 1 cup (loosely packed) coriander

• 1 spring onion, thinly sliced

• 1 jalapeño, thinly sliced into rounds

• 1 long red chilli, thinly sliced into rounds

• Steamed jasmine rice and lime wedges, to serve

SALT AND PEPPER CHICKEN

30 gm (¼ cup) cornflour

¼ tsp each Chinese five-spice and ground paprika

1 kg chicken drumettes and wings

1 Preheat oven to 220°C fan-forced. For salt and pepper chicken, combine cornflour, spices, 1 tbsp sea salt flakes and 2 tsp coarsely ground black pepper in a large bowl; add chicken and toss well to coat. Shake off excess, then spread out over a large oven tray lined with baking paper. Roast until golden and crisp (25-30 minutes).

2 Meanwhile, toss cucumber, soy, vinegar, mirin and sesame oil in a bowl to combine. Stand, tossing occasionally, for flavours to develop.

2 Combine Kewpie, lime zest and juice in a small bowl.

3 Arrange chicken on a serving platter; scatter with coriander, spring onion, jalapeño and chilli. Serve with cucumber salad and lime-Kewpie mayonnaise on the side.

Sticky lemongrass and pork belly rice bowl

SERVES 4 // PREP 15 MINS // COOK 10 MINS (PLUS MARINATING)

300 gm jasmine rice, rinsed and drained

Neutral-flavoured oil, for drizzling

150 gm (1 cup) podded edamame, blanched and refreshed