Justine schofield

Bring colour and flavour to your winter warmers.

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From the simplest of meals to more sophisticated recipes and techniques, Everyday Gourmet will inspire you to get more out of your kitchen.

Whether you're looking for simple midweek dinners or special occasion fare, Justine Schofield is a natural at demystifying cooking techniques and ingredients.

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Cook Time 30 minutes Servings 4 Ingredients 3 zucchinis, cut into rounds 1 onion, chopped 4 eggs 1 tbsp grated parmesan ¼ cup fresh breadcrumbs 200g smoked scamorza, or any mozzarella of your choice) slices thinly 4 slices of ham (optional) Salt and pepper

Cook Time 25 minutes Servings 4 Ingredients 2 cups couscous ¼ cup olive oil 1 garlic clove, sliced 2 tbsp dried chilli flakes 1 red onion, diced 10 pitted, kalamata olives 1 tbsp capers, drained 1 punnet cherry tomatoes, halved 1 med-large eggplant, diced ¼ cup basil leaves 2 cups

This is a delicious, yet simple, soup that celebrates the humble zucchini. The smoky ham hock is a lovely addition that gives substance and extra depth of flavour. - Justine Schofield.

Cook Time 2 hours Servings 4 Ingredients Freemantle octopus (should come in frozen vac pack, rinse and washed) 10 cherry tomatoes, halved 1 green papaya or green mango, julienned ¼ bunch Thai basil picked not washed ¼ bunch Coriander picked washed Dried anchovies (Ikan Bilis) fried For

Cook Time 25 minutes Servings 2-4 Ingredients 2 tbsp vegetable oil 12 green prawns, peeled and deveined 1 knob of ginger, finely minced 3 cloves of garlic, finely sliced 200g snow peas, trimmed Sauce 2 tbsp soya sauce 1 tbsp Shaoxing wine 2 tbsp sugar ½ tsp sesame oil 1 tbsp hot chil