WHAT'S FOR DINNER: Lamb tagine stew, leg roasts, hearty brunches, nose-to-tail month

This week on What’s For Dinner? we're keeping warm with a wonderful lamb tagine stew, leg roasts and hearty brunches. Follow us on a journey of discovery as we celebrate nose-to-tail eating this month.

Delicious spoonfuls of comfort

Inspired by the traditional Moroccan tagine, this method for slow-cooked stew involves heating the lamb gently along with spices and other aromatics, allowing the meat to fully infuse with the flavours. The result is a delicious, warming stew that's perfect for a winter evening.

Cooking tips: This dish lends itself perfectly to freezing, so you can cook it in advance or keep leftovers for later.

Nothing says winter-warmer like a lamb roast

Weekend brunches are a wonderful time to catch up with friends and family, enjoy great food together, and just relax. Get inspired by our selection of delicious brunch recipes!

What's for brunch?

Weekend brunches are a wonderful time to catch up with friends and family, enjoy great food together, and just relax. Get inspired by our selection of delicious brunch recipes!

We're celebrating nose-to-tail this July

Nose-to-tail month is a celebration of eating all edible parts of an animal, from the head to the tail, in an effort to minimise waste, eat more thoughtfully, and of course, celebrate delicious food. Here in New Zealand, nose-to-tail eating has been a staple of Kiwi cuisine, whether it be steak and kidney pie, lambs fry and bacon, or liver pâté. Discover more recipes you can try!