Serves: 4
Preparation time: 40 minutes
Cooking time: 30 minutes Ingredients

• 500 g beef mince
• 2 tsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 1 cup beef stock
• 400 g can diced tomatoes
• 2 tsp Tuscan seasoning or dried basil
• ⅓ cup kalamata olives, pitted, roughly chopped
• 1 small bunch flat leaf parsley, roughly chopped
• 4 large capsicums1 cup grated cheddar
• ½ cup dried breadcrumbs salad and tomato relish to serve

 Serves: 4 Preparation time:  5 minutes Cooking time: 50 minutes Ingredients

• 1 kg boned, rolled, tied lamb shoulder
• 4 tbsp basil pesto
• 3 large potatoes, peeled, cut into large chunks
• 1 large red capsicum, cut into thick strips
• 1 large green capsicum, cut into thick strips
• 2 zucchinis, cut into large chunks
• 2 tbsp olive oil2 whole garlic bulbs, halved crosswise
• Mixed leafy green salad, to serve

Serves: 4Preparation time: 15 minutes Cooking time: 20 minutes Ingredients4 200g beef rump medallions 4 large Portobello mushrooms200 g ricotta cheese2 tbsp chives, chopped100 g grated Parmesan zest of 1 lemon3 tbsp breadcrumbs2 tbsp chopped walnutssalt and pepper Method1. Clean the mushrooms with a damp paper towel and carefully break off stems. Season with salt and pepper and place on a baking tray lined with baking paper.2. For the stuffing, mix the ricotta, chives, Parmesan, lemon zest, breadcrumbs, walnuts and salt and pepper. Fill each mushroom cap with a generous amount of filling and then bake in oven for 15-20 minutes until golden brown. 3. Heat a frypan. Brush the medallions with olive oil and season with salt and pepper. Grill for 5-6 minutes each side for medium-rare. Let the meat stand for 5 minutes before serving.TipsAny large mushrooms can replace the Portobellos suggestedRecipe courtesy of Jackaroo "the free range farmer" www.freerangefarmer.com.au