Date and lemon dressing

From issue #8.
Photography by Photography by Vanessa Wu.

    INGREDIENTS

    7 fresh dates, stones removed
    100 mls water
    juice of 1 lemon
    100 mls olive oil
    sea salt and freshly ground pepper

    METHOD

    Roughly chop 3 of the dates and put in a saucepan with the water. Simmer for 10 minutes or until very soft and pulpy.

    Scrape the contents of the pot into a small food processor and blend until smooth. Tip into a bowl and whisk in the lemon juice and olive oil. Season. Thinly slice the remaining dates.

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    As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.