Red sauce

From issue #10.
Photography by Photography by Vanessa Wu.

    INGREDIENTS

    3⁄4 cup fresh, good quality breadcrumbs
    2 red capsicums, roasted and peeled
    2 cloves garlic, crushed
    pinch chilli flakes
    1 teaspoon sweet smoked paprika
    1⁄2 teaspoon ground cumin
    1⁄2 teaspoon salt
    1/3 cup olive oil
    2 tablespoons red wine vinegar

    METHOD

    Place the ingredients in a food processor and blend to a smooth sauce. Season.

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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.