20 IN 30

BEEF RAVIOLI WITH CHILLI, KALE AND ANCHOVY

1 Preheat the oven to 220°C. Toss 100 g torn kale leaves in olive oil, season and bake for 5–10 minutes or until crispy. 2 Cook 2 x 250 g packs Woolworths slow-cooked beef ravioli according to package instructions, drain, and set aside. Sauté 2 t chopped garlic and 1 t red and green chopped chillies in 2 T olive oil and 50 g butter for 1 minute, then add 4–6 chopped anchovies and cook for a further 2 minutes. 3 Toss the ravioli in the anchovies. Serve hot with the kale and grated Parmesan. Serves 4 • WINE: Woolworths La Motte Merlot 2018

THICK-CUT SIRLOIN STEAKS WITH HOLLANDAISE, FENNEL, RED ONION AND CAPERS

1 Preheat the oven to 220°C. Bake Woolworths‘ steakhouse cut potato chips for 20–25 minutes, or until golden brown. 2 Season 2 x Woolworths mature thick-cut bone-in sirloin steaks with Woolworths steak-and-chops grind spice mix. 3 Sear in a very hot pan in 1–2 T olive oil until cooked to your liking. Add a knob of butter to the pan and allow to rest. 4 Thinly slice ½ red onion and shave 1 fresh bulb fennel using a vegetable peeler. Massage with the juice of ½ lemon, 2 T capers and 2 T olive oil, then season to taste. Warm 1 x 200 ml sachet Woolworths Simply Heat Hollandaise sauce according to package instructions and spoon over the sliced steaks. Serve with the chips and salad. Serves 4 • R49 PER SERVING • WHEAT- AND GLUTEN-FREE • WINE: Woolworths Signature Series Gyles Webb Cabernet Sauvignon 2016

EXOTIC TOMATO AND RICOTTA OPEN PUFF TART

Thaw 2 sheets Woolworths Pan-fry 1 x 600 g punnet Woolworths exotic tomatoes with 1 T olive oil, 3 cloves garlic and seasoning until caramelised. Spread 2 T Woolworths basil pesto inside the border of each sheet of pastry. Divide 250 g Woolworths fresh ricotta between the 2 tarts and bake for 5–10 minutes until the pastry is cooked through. Serve hot, topped with the pan-fried tomatoes and basil pesto.