dish editor Sarah Tuck introduces the new Autumn dishes on TVNZ Breakfast
Sarah presents the Breakfast team with our new Hot Cross Bun Bread and Butter Pudding with Whisky, Chocolate and Raisins; the versatile cover recipe Fresh Fig, Roasted Hazelnut and Honey Tart; and a 'Chicken Risotto' Tray Bake, specially created for Jenny-May Clarkson.
Watch the video below to see the full spread and see Sarah chatting to the Breakfast team.
Find the 'Chicken Risotto' Tray Bake recipe (and the story behind how we chose it for Jenny-May) here, and the other recipes in our newest mag - on shelves Monday, March 29th, 2021.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.