ONE-PAN WINNERS

BACON, CIDER & FENNEL MUSSELS

SERVES 2 PREP + COOK 15 MINS

• 1 tbsp olive oil
• 1 rindless bacon slice, chopped coarsely
• 2 garlic cloves, sliced thinly
• 1 baby fennel bulb, sliced thinly, fronds reserved
• 1kg pot-ready mussels
• ¾ cup dry cider
• crusty bread, to serve

1 Heat oil in a large saucepan over medium heat. Cook bacon, garlic and sliced fennel, stirring frequently, 3 mins or until browned. Add mussels and cider, bring to the boil. Cover pan with a lid, cook, shaking the pan occasionally, 5 mins or until mussels start to open. Top with reserved fennel fronds, and serve with bread.

TIP

Serve these mussels with plenty of crusty bread to mop up the cooking juices.

BLACK BEAN LAMB & BROCCOLINI STIR-FRY

SERVES 4 PREP + COOK 30 MINS

• 1 tbsp peanut oil
• 600g lamb backstrap, sliced thinly against• • • • • •• • •