Prep 15minBake 40minMakes 6 serves

The simplicity of these roasted winter root vegetables allows their true flavours to shine – especially when finished with fresh herbs, lemon and ricotta salata.

Ingredients

• 1 bunch baby beetroot, scrubbed, trimmed and halved if large
• 1 bunch baby (Dutch) carrots, scrubbed, trimmed and halved
• 1 fennel bulb, trimmed and cut into 8 wedges
• 3 small parsnips, scrubbed, trimmed and quartered
• 2 tablespoon extra-virgin olive oil, plus extra to drizzle
• 40g ricotta salata (see Baker's Tips) or sheep's milk feta, crumbled or coarsely grated
• 1½ tablespoons oregano leaves
• 1½ tablespoons chopped flat-leaf parsley
• 1 lemon, zest finely grated
• lemon wedges or cheeks, to serve

Method

1. Preheat the oven to 220°C (200°C fan-forced)
2. Toss the beetroot, carrots, fennel and parsnip with the oil to coat. Spread over the base of a roasting dish and bake for 40 minutes, tossing once halfway through baking, or until the beetroot is tender when pierced with a skewer.
3. Remove the vegetables from the oven and transfer to a serving platter. Drizzle with a little more oil. Combine the ricotta salata, oregano, parsley and lemon zest and scatter over the vegetables. Serve warm or at room temperature with lemon wedges.

Prep 30min (+40min proving)
Bake 15minMakes 4serves

Similar to Indian Naan, just lighter and flakier (and in my opinion yummier), taftan is a hearth-baked flatbread from Persia and Pakistan. It is often flavoured with saffron – as this one is – which gives it a striking golden hue and alluring flavour perfect to serve alongside curries and soups (although don’t discount just nibbling it on its own).

Ingredients

• 260g (1¾ cups) bread or pizza flour
• 2 teaspoons sugar
• 1 teaspoon salt
• ½ teaspoon instant dried yeast
• 70g (3½ tbsp) ghee, melted
• 2 tablespoon Greek-style natural yoghurt
• 80ml (⅓ cup) milk
• 1 tablespoon vegetable oil, plus extra to grease
• 2 teaspoons nigella seeds
• 1 good pinch saffron, soaked in 1 tbsp hot water

Method

1. Combine the flour, sugar, salt and yeast in a large bowl and make a well in the centre. Combine the milk, yoghurt and 40g (2 tablespoons) of the melted ghee, add to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough. Turn onto a lightly floured bench top and knead for 8-10 minutes or until smooth and elastic and springs back when you push your finger into it.
2. Brush a medium bowl with extra oil to grease, add the dough and turn to coat. Cover with plastic wrap and set aside in a warm, draught-free place for 40 minutes or until risen slightly.
3. Preheat the oven to 200°C (180°C fan-forced). Line two large heavy baking trays with baking paper.
4. Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2-3 minutes or until smooth and elastic and the dough has returned to its original size. Divide the dough evenly into 2 portions and brush each with the oil to coat.
5. Use a rolling pin to roll out a portion into a rough circle about 22cm in diameter and 5mm thick. Then use your hands to pull one end to shape into a teardrop, about 17cm x 24cm, pressing the centre to create a thicker edge. Transfer to a baking tray and then use your fingertips to make indents all over the surface of the flatbread. Repeat with the remaining dough portion. Brush the flatbreads with the saffron liquid and then sprinkle with the nigella.
6. Bake for 10 minutes. Brush the surface of the flatbreads with the remaining melted ghee. Swap the trays around and then bake for a further 5-10 minutes or until the flatbreads are golden and cooked through.
7. Serve warm or at room temperature along side a soup or curry.

Prep 15min (+ 5min standing time)Bake 25min-30minMakes about 12

Savoury muffins are a great alternative to the sweet ones, especially when served as a snack or instead of bread alongside soup or salad. The zucchini in these makes them lovely and moist while adding substance.

Ingredients

Light olive oil or sunflower oil, to grease (optional)
150g (1 cup) plain flour
150g (1 cup) wholemeal plain flour
1 tablespoon baking powder
½ teaspoon salt
70g (⅔ cup) finely grated parmesan cheese
65g (⅔ cup) coarsely grated vintage cheddar cheese
¼ cup chopped basil leaves
185ml (¾ cup) buttermilk
80ml (⅓ cup) light olive oil or sunflower oil
2 eggs, at room temperature
2 zucchini (about 100g each) ends trimmed, coarsely grated
40g (¼ cup) pine nuts, to scatter
Cayenne pepper, to sprinkle

Method

1. Preheat the oven to 190°C (170°C fan-forced). Line a 12-hole 80ml (⅓ cup) capacity muffin tin with paper cases or grease with a little vegetable oil.
2. Sift together the flours, baking powder and salt into a large bowl, returning any husks left in the sieve to the bowl. Season well with pepper and then gently stir in the parmesan, cheddar and basil. Make a well in the centre.
3. Use a fork to whisk together the buttermilk, olive oil and eggs in a bowl. Add the zucchini and mix to combine. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
4. Spoon the mixture into the prepared muffin holes, dividing evenly. Scatter over the pine nuts and sprinkle with a little cayenne pepper. Bake in the preheated oven for 25–30 minutes or until the muffins are golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Photography by Alan Benson.

Prep 20minBake 30-35minMakes about 12

This recipe is from Anneka's SBS Food online column, Bakeproof: Stone Fruit.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

Prep 20minBake 25-28minMakes 12

Good muffins should have substance. They shouldn't be too light and airy, or overly sweet – they are muffins, after all, not a cake. My favourites are dense with fruit (like this one), include wholemeal flour to add texture (and a little wholesomeness) and are subtly spiced (cinnamon is always good). This recipe is particularly easy to whip up.

Ingredients

150g (1 cup) plain flour
150g (1 cup) wholemeal plain flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
185g (1 cup) raw caster sugar
50g (⅔ cup) shredded coconut
300g frozen mixed berries
185ml (¾ cup) buttermilk
80ml (⅓ cup) light olive oil, safflower or sunflower oil
2 eggs, at room temperature
1½ teaspoons natural vanilla extract or essence

Method

1. Preheat the oven to 190°C (170°C fan-forced). Line 12 x 80ml (⅓ cup) muffin tray holes with muffin paper cases.
2.  Sift together both the flours, the baking powder and cinnamon into a large mixing bowl, returning any husks to the bowl. Stir in the sugar and coconut. Gently stir in the berries. Make a well in the centre.
3. Use a fork to whisk together the buttermilk, oil, eggs and vanilla in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy.)
4. Spoon the mixture into the paper cases, dividing evenly. Bake in preheated oven for 25-28 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in the tin, then turn out onto a wire rack. Serve warm or at room temperature.