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:
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.