Whether you’re heading to the bach or hanging around home, make the most of the long weekend with some slow-living recipes to enjoy with family and friends.

Herbed Parmesan Popover Starters

Garlic Parmesan Popovers are a must-have starter for your next gathering. They’re super simple and can be made pretty quickly, perfect for keeping the hunger pangs at bay while waiting for the main course. 


Recipe from Le Creuset


  • 45ml melted butter
  • 240g cake flour, sifted
  • 1 ½ tsp fine salt
  • 1 tsp ground black pepper
  • ½ tsp paprika
  • 650ml milk
  • 3 free-range large eggs
  • 60g finely grated Parmesan cheese
  • 4 spring onions, chopped


  • 15ml melted butter
  • 1-2 cloves garlic, lightly smashed
  • 8 fresh sage leaves, or 1 teaspoon dried sage


  1. Preheat the oven to 200°C. Grease Le Creuset Ramekins with melted butter.
  2. Place all the dry ingredients into a large bowl and whisk to combine. find a separate bowl, and whisk together the milk, eggs, and cheese. Combine the wet with the dry ingredients and whisk until there are no lumps. Add the spring onions and stir to combine.
  3. Divide the batter between the ramekins and place into the preheated oven. Bake for 35 minutes until golden, puffed, and cooked through. Don’t be tempted to open the oven while they are baking; otherwise, they will collapse. 
  4. Crush garlic and mix with sage and melted butter. Once the popover is baked, brush garlic sage butter on top.

Slow Roast Lamb Leg

Embrace the slow roast, the ultimate dish for your long weekend.

You may as well grab yourself a drink while you wait. But don’t worry it will all be worth it because it’s soooo delicious and juicy, everyone will be coming back for more.


Recipe from recipetineats


  • 2.25 kg leg of lamb, bone-in (or shoulder)
  • Salt and pepper
  • 1.5 tbsp olive oil
  • 1 whole garlic head, unpeeled, cut in half horizontally
  • 1 onion, quartered (unpeeled is fine)
  • 2-4 rosemary sprigs
  • 3 cups beef broth
  • 2 cups water


  • 4 tbsp White flour
  • 1 cup water
  • Salt and pepper, to taste


  1. Preheat oven to 170°C/335°F (standard) or 150°C (fan).
  2. Place garlic, onion and rosemary in a metal roasting pan.
  3. Season lamb: Place lamb leg right side up in the pan. Sprinkle generously with salt and pepper and rub it in. Turn the lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, and rub it in.
  4. Add liquids and cover: Drizzle lamb with olive oil. Pour broth and water around the lamb, and let the lamb sinks into it. Cover with foil (don’t use a lid, you want a bit of liquid to steam out).
  5. Slow roast: Place in the oven and roast for 4.5 hours. Check meat: Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender enough to pry a bit off easily with a fork. If not, return, cover and put back in the oven. Brown lamb: Return uncovered lamb to oven for a further 45 minutes or until well browned.
  6. Rest: Remove lamb, spoon over pan juices generously. Transfer to a serving platter, and cover loosely with foil while you make the gravy (stays warm for 1 – 1.5 hours).