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  • More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food3 min read
    What’s New In The Kitchen
    Bok choy Broccoli Brussels sprouts Cabbage Cauliflower Celeriac Celery Chestnut Eggplant Fennel Ginger Kale Leek Mushroom Okra Parsnip Silverbeet Spinach Sweet potato Swiss chard Turnip Apple Avocado Banana Custard apple Date Grape Kiwifruit Lemon Ma
    The Australian Women’s Weekly Food1 min read
    Chicken Nights
    You could also use baby potatoes or carrots instead of the parsnips. Western-style roast chicken and potatoes gets a Middle Eastern makeover here with lots of lemon thyme and garlicky wilted endive to serve. Endive is a slightly bitter leaf. There
    The Australian Women’s Weekly Food1 min read
    Fasta Pasta
    It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith,

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