The addition of lime to Pepler’s Harissa is inspired and adds that special flavour boost. Outstanding Food Editor, Kathy Paterson, says she’s been pretty safe using one teaspoon to rub over the steak, but you can use a little more if you wish to. But remember, less can be more... Adding the paste after cooking prevents it from burning.

These knockout ripe heirloom tomatoes are so flavoursome filled with cooked Kiwi Quinoa and Pinoli pine nuts with a hit of garlic and hints of fresh thyme. Outstanding Food Editor Kathy Paterson says they are one of her favourite companions with hot or cold lamb chops.

Proof Grandma was right - tallow is a sure-fire way to roast potatoes - all grooves of crispiness and fluffiness inside.