Callum's Winter Feast

Three dishes, three ways of cooking, one long table. A lamb shoulder that asks for nothing but time, a whole cauliflower charred and dressed in roast garlic yoghurt, and a fast pan of beans to cut through it all.

On the Table

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Spiced Lamb Shoulder

Slow-roasted, falling apart, four spices.

Turmeric Cauliflower & Roast Garlic Yoghurt

Whole roasted, pomegranate, roast garlic sauce.

Lemony Beans, Feta & Smoked Almonds

Ten minutes in a hot pan, sharp and crunchy.

COURSE 01 - THE CENTREPIECE

Spiced Lamb Shoulder

Fennel, cumin and coriander, toasted and crushed, rubbed straight into the meat. Low heat and a long afternoon do the rest.

SERVES

4-6

PREP TIME

15 mins

COOKING TIME

4-5 hrs

REST TIME

20 mins

TOTAL TIME

5.5 hrs

Ingredients

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•    1 lamb shoulder
•    1 tablespoon each fennel seeds, cumin and coriander, toasted and lightly crushed
•    Olive oil
•    Salt

Method

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Preheat your oven to 140 degrees.

Very lightly oil your lamb season well with salt and rub in the spices. Lay shoulder in a roasting tray, add a little more olive oil and place in the oven and cook for around 4-5 hours or until falling off the bone.

Remove from the oven and rest for 20 minutes before breaking into large pieces and arranging on a serving platter.

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COURSE 02 - THE BRIGHT SIDE

Turmeric Cauliflower & Roast Garlic Yoghurt

A whole cauliflower roasted in a rough turmeric paste, finished with pomegranate and parsley, served over a garlicky yoghurt and tahini sauce.

SERVES

4-6 (as a side)

PREP TIME

15 mins

COOKING TIME

35-40 mins

TOTAL TIME

50-55 mins

Ingredients

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•    1 large or 2 small cauliflower, cut into quarters
•    3 pieces fresh turmeric or 1 tablespoon ground
•    1 pomegranate, seeds removed
•    Handful of fresh parsley, roughly chopped or torn
•    Salt
•    Olive oil
•    1 bulb garlic
•    400gm Greek yoghurt
•    1 tablespoon tahini
•    1/2 bunch mint, leaves picked
•    1/2 bunch coriander, roughly chopped
•    Zest and juice of a lemon

Method

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Preheat oven to 200 degrees.

In a mortar and pestle smash fresh turmeric and a pinch of salt into a very rough paste, add 2 tablespoons of olive oil and grind a little more. Place cauliflower and bulb of garlic (to one side) on a roasting tray and pour over the turmeric mixture, rubbing into the cauliflower.

Place in the hot oven and roast until tender, around 35-40 minutes.

Remove garlic after 25-30 minutes, or when soft, allow to cool.

To a blender add yoghurt, tahini, herbs, squeezed insides of the roast garlic, zest and juice of lemon and a good pinch of salt. Pulse until well blended, taste for seasoning and adjust accordingly.

Once cooked remove cauliflower from the oven, arrange on a platter and scatter with pomegranate and parsley.

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COURSE 03 - THE CRUNCH

Lemony beans with Feta & Smoked Almonds

Green beans charred hard and fast, then lifted with lemon, feta and smoked almonds. The one thing on the table that comes together in minutes.

SERVES

4-6 (as a side)

PREP TIME

10 mins

COOKING TIME

10 mins

TOTAL TIME

20 mins

Ingredients

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•    500gm green beans, trimmed
•    Olive Oil
•    Salt
•    Zest and juice of a lemon
•    200gm feta, crumbled
•    80gm smoked almonds, chopped

Method

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Heat 1 tablespoon of olive oil in a large frying pan over a medium high heat, add beans in a single layer and allow to fry and slightly colour without stirring. Once slightly charred, Toss and cook for another 2 minutes.

Remove from the heat, season with salt and add zest and lemon juice, tossing well to coat, taste for seasoning and adjust if needed.

Arrange cooked beans on a plate, scatter with feta and smoked almonds.

Minimax Tip

The lamb needs nothing from you for hours once it's in the oven, so this is your time to get everything else sorted. Roast the cauliflower and make the yoghurt sauce in the last hour, and leave the beans until everyone's ready to sit down; they only take ten minutes. Time the lamb's rest to overlap with the sides finishing, and it all lands on the table together.

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Featured Collection

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Meet the Elektra Roaster

By Scanpan

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Built with heavy 5-layer clad construction combining stainless steel and aluminium, the Scanpan Elektra Roaster delivers fast, even heat distribution and strong heat retention for consistently golden results. The stainless interior is non-reactive, oven safe, and easy to maintain, making it a reliable everyday piece for both roasting and oven-to-table serving.

SHOP THE COLLECTION

Winter Cooking Favourites

Seasonal Edit

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As the days grow shorter and the temperatures drop, it's time for the dishes that make winter worth savouring. From perfectly roasted vegetables and succulent Sunday roasts to slow-cooked stews and bubbling one-pot classics, discover everything you need to turn cold nights into something to look forward to.

SHOP THE COLLECTION

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While You're Here

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About the Author

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Callum Hann

Callum is an Adelaide-based chef known for his fresh, no-fuss approach to home cooking. Drawing on his Barossa Valley roots, his style favours simple techniques and quality local produce over anything overly fussy. Whether it's a quick weeknight dinner or something a little more special, Callum's recipes are all about helping everyday cooks feel confident in the kitchen.