Easy dinner party in 30 mins - Anthony Callea + Tim Campbell

Join entertainers Anthony Callea and Tim Campbell in the kitchen with Silvia Colloca to create an easy yet impressive two course dinner party of blushing lamb and simple berry clafoutis, timed to perfection, cooked in less than 30 minutes.  With Smeg Galileo multi-cooking technology Anthony and Tim not only gained confidence to cook something new, they know they can spend more time with their guests and less in the kitchen when entertaining.

Roast lamb rack with vegetables

Serves 4

4 three point lamb racks (approx. 400g each)

1 tablespoon Dijon mustard

1 sprig rosemary, roughly chopped

2 cloves garlic, finely chopped

400g pumpkin, cut into 2cm dice

4 potatoes, cut into 2cm dice

400g cauliflower, cut into small florets

Olive oil

Mint pesto

¼ bunch mint, leaves

¼ bunch basil, leaves

20g pine nuts

1 clove garlic

40g parmesan, finely grated

80ml olive oil

HOW TO SET THE OVEN: COOKING > TRADITIONAL > FAN ASSIST > 220°C

Set the oven and line a baking tray with baking paper. Place lamb racks on prepared tray and brush with combined mustard, rosemary and garlic. Add pumpkin, potatoes and cauliflower. Drizzle lamb and vegetables with olive oil and season with salt and pepper. Place the tray on level 3 and cook for 20 minutes. 

For mint pesto, combine all ingredients in a mini chopper and blend until smooth.

Serve lamb and vegetables with mint pesto.

Berry clafoutis

Serves 4-6

2 eggs

100ml prosecco

60g mascarpone

75g cornflour

25g sugar

1 teaspoon vanilla bean paste

400g berries

Icing sugar, for serving

HOW TO SET THE OVEN: COOKING > TRADITIONAL > FAN ASSIST > 220°C

Set the oven and lightly grease a 25cm glass pie dish. Whisk together eggs, prosecco, mascarpone, cornflour, sugar and vanilla until smooth. Place berries in prepared dish and pour over egg mixture. Bake for 25 minutes until just firm.  Serve dusted with icing sugar.