Place 3 cups (750ml) water, saffron, rice and cinnamon in a medium saucepan over medium-high heat.

Cook pasta in a large saucepan of boiling salted water, following packet instructions. Meanwhile,

Preheat oven to 180C. Place the flour in a shallow bowl. Toss the lamb in flour, shaking off

Heat half the oil in a large heavy-based saucepan over medium-high heat. Season the chicken. Cook

Divide the baby spinach, smoked trout, pine nuts, beetroot and capers between the two plates. For

Heat oil in a wok, add chicken and stir-fry until chicken changes colour. Add capsicum, mushrooms

Preheat the oven to 180C/160C fan-forced. Place the garlic bulb into a small ovenproof dish,

Preheat oven to 200C (180C fan forced). Place tomatoes in a roasting pan lined with baking paper.

Mix lemon zest and juice, wine, garlic, sugar and seasoning in a shallow dish, add the ling and