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Preheat the oven on Circo Therm® Eco to 140⁰C. Place a wire rack on shelf level 2. Heat half of the olive oil in a large heavy based flameproof casserole or baking dish. Cook half the lamb shanks until evenly browned all over. Repeat with remaining oil and lamb shanks. Set shanks aside. Over a medium heat add the onion, leek and garlic and cook for 3 minutes or until onion is soft and golden. Add cumin, coriander, harissa, cinnamon and saffron and cook for 2 minutes or until fragrant. Add the white wine, orange zest and juice and continue to cook for a further 3 minutes. Add the apricot, dates, tomatoes and chicken stock and bring to the boil. Return the lamb shanks and stir to combine all the ingredients. Cover the lamb shanks and then place in the oven. Cook for 3 – 4 hours or until the meat is tender and falling off the bone. Remove from the oven. Carefully remove the shanks from the sauce. Over a medium heat on the cooktop, boil the sauce for 5-10 minutes to reduce and thicken. Skim excess fat. Return lamb shanks and cook for 5 minutes to ensure lamb shanks are heated through. Garnish lamb shanks with parsley and coriander. Sprinkle with dukkha and serve. For other popular lamb recipes try our: Spicy slow roasted lamb shoulder recipe Lemon ginger lamb ribs recipe Middle Easter lamb pizza recipe

While we’re big fans of making roast lamb leftovers into sandwiches the next day, they can actually be stretched even further by transforming them into entirely new meals. Replace your regular meat with your leftover lamb in these recipes for flavour and variety on a budget. Lamb quiche The great thing about a quiche is that it can essentially be made with whatever you have handy. Line your base with pastry, whisk together 4 eggs, 1 ½ cups milk and 3 tablespoons of melted butter. Mix through ½ cup self-raising flour and you’re ready to add your fillings. Along with your lamb you could include any leftover vegetables you have on hand or create your own flavours. The only limit is your imagination! Roast lamb leftovers ragu A good ragu should be slow cooked for hours to get that tender meat that falls apart. When using your roast lamb leftovers, this part has already been done for you - making this a fast and delicious meal. Cook up your classic Italian pasta base by frying off diced carrot, celery, garlic and onion in olive oil. Add your chopped lamb leftovers and pour over passata. For a richer flavour add 1 cup of lamb stock and season with salt and pepper before simmering for about 15 minutes while the sauce thickens. Cook your pasta in that time and you’ll have a delicious dinner in under half an hour. Leftover lamb and vegetable pie Pie lovers will say that pastry makes everything better, but you could also transform your leftovers into a shepherd’s pie if you don’t have pastry on hand. To make your filling, fry onion and garlic until glassy and fragrant. Add a tin of crushed tomatoes, your chopped lamb and diced vegetables, such as carrots, green beans and celery. Add half a cup of water and bring to the boil to help the sauce thicken and develop rich flavours. Add to your baking dish and cover with pastry or mashed potato. Baked until golden on the top and put a smile on every family member’s face. Middle Eastern Lamb Pizzas You can tweak our delicious Middle Eastern Lamb Pizzas recipe to get the same flavours using your roast lamb leftovers. Simply finely chop your lamb leftovers to prepare. Then add the remaining ingredients to a food processor to make a fine paste and stir through the lamb to coat in the flavours. Assemble as usual.

From cherries and strawberries to boysenberries and blueberries, the summer down under is ripe with juicy berries on sprawling vines – all open to the public for ridiculously affordable prices and unrivalled quality. Here are our top picks for berry picking all across the country: Strawberry picking in Queensland The warmer seaside scenes of Queensland are home to some of the country’s most prolific strawberry crops. Pack a picnic and head out to McMartin’s Strawberry Farm near the Maroochy Wetlands Sanctuary, where you can harvest your own little horde of juicy berries before treating yourself to homemade strawberry ice cream and a range of jams. The Berry Patch (Chambers Flats) and Strawberry Fields (Palmview) are other well-known strawberry-filled destinations in the area. Blueberry picking Victoria On the way to the old gold mining towns of regional Victoria (like Ballarat) lies one of the state’s oldest blueberry farms, established way back in 1982 and home to 6 different varieties of blueberry. Buninyong Blueberry Farm uses no sprays on their berries and their gates are open to the public from late January. A must-visit! Berry picking in New South Wales Pack your family in a car and travel about 90min out of Sydney towards to the South West: an entire world of berries awaits. At Montrose Berry Farm, you can pick blueberries, raspberries, loganberries, boysenberries, red currants and more, following by delicious pies and treats at the shop. You can even stay the night in the cutest berry farm cottage we’ve ever seen. Berry picking in South Australia While South Australia is definitely well-known for their bountiful grape harvests, and subsequent wineries, from November until April each year you can pick your own strawberries (and cherries for stone fruit lovers!) from a number of farms. Beerenberg Family Farm is just a short walk from Hahndorf off the South eastern Freeway, with bounties of fresh strawberries to pick yourself. Be sure to check the website before visiting to ensure the patch is open! Blackberry picking in Western Australia Follow the signs along the Scotsdale Scenic drive from Denmark (the town, not the country) and you’ll discover a treasure trove of fresh, ripe berries at Denmark Berry Farm. Pick your own raspberries and blackberries or purchase some of their delicious ice creams, jams and vinegars. Bring a picnic and have a fun day out the whole family will enjoy.  Berry picking in Tasmania When visiting the top end of Tasmania, a trip to Turners Beach is a necessity. The small town offers access to some of Australia’s most beautiful nature walks and experiences, but it is the Turner Beach Berry Farm that is the biggest attraction. Ramble through the brambles and pick strawberries, raspberries, tayberries and black berries, then head to the onsite café to enjoy a delicious lunch.  What about the Northern Territory? Sadly, the climate just isn’t right to grow berries in the Northern Territory. However, depending on the season, you may be able to pick your own mangoes, melons or citrus fruits.

Preserved lemons are a staple in most Middle Eastern cuisine and for good reason! They have a fermented quality that regular lemons don’t have and add a welcome umami flavour to any dish. Better still, preserving lemons couldn’t be any easier! All it takes is a pile of lemons, salt and a few large mason jars. 1. Firstly, it’s important to sterilise your equipment to avoid unwanted bacteria taking hold, so rinse your mason jars and any kitchen utensils like knives and chopping boards in boiling water. 2. Next, scrub a pile of lemons (enough to fill your jars tightly) under running water. Once dry, cut the tips off the ends of the lemons then cut each lemon into quarters lengthwise, leaving them attached at one end. 3. Gently wedge the lemons apart without breaking and fill them with a generous amount of salt. 4. Pack your lemons in your mason jar as tightly as possible. 5. When the mason jar is full, cover the lemons with freshly squeezed lemon juice until there is 1cm of juice covering the top of the lemons. 6. Seal the jars and set aside for 3 to 4 weeks in a cool, dry area until the lemon rinds become soft. If you notice the juice has dropped below the top lemons, simply top it up with lemon juice. 7. Once the lemons are ready, remove from the jar and add to your dish when cooking. For popular lemon recipes and more tips visit: Guide to growing lemon at home Classic lemon tart recipe Lemon cheesecake recipe

Preserved lemons are a staple in most Middle Eastern cuisine and for good reason! They have a fermented quality that regular lemons don’t have and add a welcome umami flavour to any dish. Better still, preserving lemons couldn’t be any easier! All it takes is a pile of lemons, salt and a few large mason jars. 1. Firstly, it’s important to sterilise your equipment to avoid unwanted bacteria taking hold, so rinse your mason jars and any kitchen utensils like knives and chopping boards in boiling water. 2. Next, scrub a pile of lemons (enough to fill your jars tightly) under running water. Once dry, cut the tips off the ends of the lemons then cut each lemon into quarters lengthwise, leaving them attached at one end. 3. Gently wedge the lemons apart without breaking and fill them with a generous amount of salt. 4. Pack your lemons in your mason jar as tightly as possible. 5. When the mason jar is full, cover the lemons with freshly squeezed lemon juice until there is 1cm of juice covering the top of the lemons. 6. Seal the jars and set aside for 3 to 4 weeks in a cool, dry area until the lemon rinds become soft. If you notice the juice has dropped below the top lemons, simply top it up with lemon juice. 7. Once the lemons are ready, remove from the jar and add to your dish when cooking. For popular lemon recipes and more tips visit: Guide to growing lemon at home Classic lemon tart recipe Lemon cheesecake recipe

Zest and juice the lemons. Place the zest, juice, honey, garlic, ginger, chillies, mint, basil, mustard, canola oil, salt and pepper into a food processor and blend until well combined. Coat the lamb ribs with all of the marinade and marinate for 2 hours or overnight. Preheat the oven on CircoTherm® at 150°C. Line the universal pan with baking paper and top with a wire rack. Place the ribs in a single layer evenly on the wire rack and retain the excess marinade for basting. Place the trays on shelf level 3. The universal tray will sit in the rail and the wire rack will sit on top. Bake the ribs for 30 minutes, turn the ribs and brush ribs with 1/3 of the marinade. Bake for another 30 minutes then turn your ribs over and brush ribs with 1/3 of the marinade. Bake for another 15 minutes and repeat the step with your final 1/3 of your marinade. Cook for another 15 minutes. Remove from the oven. Your ribs should be falling off the bone and ready to serve. - For other popular lamb recipes try our: Moroccan lamb shanks recipe Middle Eastern lamb pizza For other popular lemon recipes and tips visit: Classic lemon tart recipe How to preserve lemons