Sarah Tuck on Breakfast TV: Vegetable Shepherd’s Pie and Baked Coconut and Chilli Sambal Chicken
We're pretty proud of our Baked Coconut and Chilli Sambal Chicken and Vegetable Shepherd’s Pie so we sent our Editor Sarah Tuck onto TVNZ Breakfast to tell everyone about it. Don't worry if you missed the show - we have the video here for you to watch.
Our 'big night in' issue has been out for a few weeks now, and is proving its trans-sesasonal worth. Not only are there the cosy roasts, braises, curries and puddings for colder nights or occasions (brisket for burger night, anyone?) but the more springy recipes will be there for you once the weather brightens up a bit. We are pretty chuffed with it - so we sent our Editor Sarah Tuck onto TVNZ Breakfast to show you the Vegetable Shepherd’s Pie with Kūmara and Goat’s Cheese Topping and Baked Coconut and Chilli Sambal Chicken, created by Claire Aldous and photographed by the talented Josh Griggs.
In case you missed it (or if you'd like to watch it again) here it is!
Issue 92 in New Zealand stores now. Click here to subscribe and be the first to get your hands on the next issue.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.