Can you enjoy Sunday lunch without feeling like your jeans are going to rip at the seams or, worse, like you’re missing out? With our low-carb chilli-honey sweet potatoes on cheese sauce!

SERVES 4

INGREDIENTS
4 sweet potatoes
2 red chillies, chopped
75 ml honey
75 ml olive oil
2 tbsp butter
3 tbsp flour
1 cup milk
1 cup grated Cheddar
1 egg Coriander, to garnish

METHOD
1. Preheat oven to 18°C.
2. Wrap sweet potatoes in foil and bake for 1 hour.
3. Combine chillies, honey, oil, and salt and pepper.
4. Remove potatoes from the foil, slice in half and arrange on a lined baking tray. Turn up the oven to 200°C.
5. Drizzle the chilli-honey sauce over the sweet potatoes and bake for 20 minutes.
6. Melt butter in a pot. Remove from the heat and whisk in the flour until smooth. Add the milk while whisking continuously.
7. Return to the heat, add salt and pepper, and cook, whisking, for 5 minutes. Add Cheddar and cook until melted. Whisk until smooth, then whisk in the egg.
8. Serve potatoes with cheese sauce and coriander.

Recipes & styling: Chiara Turilli
Photography: Samantha Pinto

And what would Sunday lunch be without a delicious, steaming roast? So try our roast beef with lemony-sage roast potatoes and glazed carrots!

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If you are entertaining this weekend and need to serve up a dish that will make an impression with minimal effort, give our squid linguine a try. And be prepared for everyone to go mad over our Parmesan pasta sauce!

SERVES 4-6 // COOKING TIME

INGREDIENTS
1 packet squid ink pasta
1 cauliflower head
Olive oil
Salt and black pepper
1 tbsp butter
1 clove garlic, crushed
1 onion, finely chopped
1 cup cream
100g Parmesan
100g macadamia or hazelnuts, roasted

METHOD
1. Preheat the oven to 180°C.
2. Boil the pasta until al dente, then drizzle with olive oil. Set aside.
3. Break the cauliflower into smaller florets, drizzle with oil and season well. Roast for 15–20 minutes, until slightly golden.
4. Melt butter in a frying pan over medium heat. Add garlic and onion. Fry until soft, about 6–8 minutes.
5. Add the cream and half of the cauliflower, then blend the sauce until smooth. Cook for a further 2 minutes.
6. Serve on the squid linguine and top with the remaining cauliflower, Parmesan and roasted nuts.

The post Squid linguine with creamy cauliflower and Parmesan sauce appeared first on MyKitchen.

Royco’s lasagne is one of those comfy dishes that makes you want to curl up on the couch with a hefty helping of this cheesy, meaty pasta and just indulge.

SERVES 6 // COOKING TIME 75 mins

INGREDIENTS
200g Royco Pasta Base for Bolognese
200g Royco Pasta Base for Lasagne Cheese Sauce
Lasagne sheets, to serve, parboiled
500g mince, #cooked
250 ml cream or smooth cottage cheese
Handful cheese, grated

METHOD
1. Preheat oven to 180°C.
2. Prepare the Pasta Base for Bolognese according to packet instructions.
3. In an oven-proof dish, layer the lasagne with the cooked mince.
4. In a jug, mix the Pasta Base for Lasagne Cheese with the cream or cottage cheese and pour over the lasagne.
5. Top with grated cheese and bake uncovered until the top is golden brown, about 45 minutes.

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