Salt & pepper squid

Serves 4

• 75g (1/2 cup) plain flour
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon salt
• 3 medium (about 100g each) cleaned squid hoods, cut into 5mm-thick rings
• 80ml (1/3 cup) vegetable oil
• 1 x 100g pkt baby Asian greens

1. Place the flour, pepper and salt in a clean plastic bag. Add the squid rings and tie the bag to seal.
2. Kids' task: Shake the bag until the squid is fully coated in the flour mixture and set aside.
3. Heat the oil in a large non-stick frying pan over high heat. Cook the squid, turning occasionally, for 2-3 minutes or until golden brown and just cooked through. Transfer to a large plate lined with paper towel.
4. Divide the baby Asian greens among serving plates. Top with the salt & pepper squid.

Garlic-studded veal with mushrooms & green olive gremolata

Serves 8

• 900g veal eye of loin (backstraps)
• 3 garlic cloves, each cut into 5 slices
• 8 large flat mushrooms
• 60ml (1/4 cup) vegetable stock
• green olive gremolata
• 2 lemons
• 50g green olives, pitted, chopped
• 1/4 cup coarsely chopped fresh continental parsley
• Salt & freshly ground black pepper

1. Place the veal on a clean work surface. Use a small sharp knife to cut 1cm-long slits, about 1cm deep, along the veal at 2cm intervals. Place a slice of garlic in each slit. Tie the veal at 2cm intervals with unwaxed white string to help hold its shape during cooking.
2. Preheat oven to 180°C.
3. Heat a large non-stick frying pan over high heat. Add the veal and cook, turning once, for 4 minutes, or until browned on each side.
4. Place mushrooms in a single layer in a large non-stick roasting pan and drizzle with stock. Place veal on top. Cook in preheated oven for 25 minutes for medium or until veal is cooked to your liking. Turn off oven. Transfer veal to a large plate, cover loosely with foil and set aside for 10 minutes to rest. Cover mushrooms with foil and return to oven to keep warm.
5. Meanwhile, to make green olive gremolata, use a vegetable peeler or sharp knife to peel rind from lemons. Remove any white pith from rind. Cut rind into thin strips and then finely chop. Combine chopped lemon rind, olives and parsley in a small bowl. Taste and season with salt and pepper.
6. To serve, cut the veal crossways into 8 medallions. Place the mushrooms on serving plates and top with the veal. Sprinkle with the green olive gremolata and freshly ground black pepper. Serve immediately.

Tim tam tarts with raspberries and tim tam 'soil'

Serves 4

• 200g pkt Tim Tams
• 30g unsalted butter, melted, cooled
• 200ml pure (thin) cream
• 200g dark chocolate, chopped
• 1 teaspoon vanilla extract
• 2 egg yolks
• Raspberries, cocoa and vanilla ice cream, to serve

1. Grease four 8cm loose-bottomed tart pans. Place Tim Tams in a food processor and whiz to fine crumbs. Remove 3 tablespoons for the soil and set aside. Add melted butter to the processor and pulse to combine. Press crumb mixture into the base and sides of the prepared pans and chill for 15 minutes.
2. Preheat the oven to 160°C.
3. Place cream in a pan over low heat and bring to just below boiling point. Remove from heat. Add chocolate and stand for 1 minute to melt a little, then stir until smooth. Cool chocolate mixture, then add vanilla and yolks and stir to combine. Pour chocolate filling into tart cases. Bake for 15 minutes or until just set. Cool tarts completely in the pans.
4. When ready to serve, remove tarts from the pans, then top with berries and dust with cocoa. Serve with vanilla ice cream and Tim Tam soil.

Herb damper

Serves 8

• 3 cups self-raising flour
• 1 teaspoon salt
• 1/3 cup flat-leaf parsley leaves, roughly chopped
• 1 bunch chives, finely chopped
• 80g butter, cubed, chilled
• 1 cup milk, at room temperature
• Semi-dried tomatoes, ham, salami, gherkins and chutney, to serve

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Sift flour and salt into a bowl. Stir in parsley and chives. Using your fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
2. Make a well in the centre of dry ingredients. Add milk. Mix lightly with a flat-bladed knife until mixture starts to come together (add a little extra milk if necessary). Turn dough onto a lightly floured board. Knead lightly. Shape into a 3cm-thick, 20cm round. Place dough onto prepared tray.
3. Using a sharp knife, score top of damper into 8 wedges. Dust lightly with a little flour. Bake for 20 to 25 minutes or until damper is light golden and sounds hollow when tapped on base.
4. Serve damper with semi-dried tomatoes, ham, salami, gherkins and chutney