Dr Andrew Knight joined Ed and Kim to share some tips on keeping cool in the extreme heat. 

Dom Marchetta
Runs Pasticceria Caruso
Talking cannoli

Teage Ezard
Head chef at Ginger Girl
The Sydney Morning Herald Lunar Markets

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Neil Anderson
From Gourmet Garden

8kg triple smoked ham on the bone

1 jar Marmalade

1 pkt Cloves

300g plum cherries

Take skin off ham but keep skin and use to cover ham to keep moist.  Warm marmalade in pan and stir in cherries.  Don't overcook just mix together.  Score ham into criss-crosses and place one clove in middle of each diamond.  Using a pastry brush cover top of ham with glaze and bake in oven for an hour on 180 deg.  Check it doesn't burn on the top but you want it to brown a little. 

800g sweet potato, peeled and cut into 4x4cm chunks

4 x 180g salmon fillets

150g IGA baby spinach

2 tbsp. basil pesto

Preheat oven 180C.

Cook sweet potatoes for 15 minutes or until tender.

After 5 minutes, place salmon on a baking tray and season with cracked pepper and bake for 10 minutes.

Remove both, place sweet potatoes into a large bowl, add the spinach and pesto and toss to combine.

To serve, place the salad on a plate an nestle the salmon fillet onto it.

Ingredients

Moroccan spice mix

5 saffron threads

1 tbls turmeric

2 tbls paprika

2 tbls cumin powder

½ tbls cinnamon powder

1 tsp white pepper

4 lamb rumps

1 Spanish onion cut into wedges

12 cheery tomatoes

4 tbls Moroccan spice

6 chat potatoes cut in ¼

2 lemons wedged

4 garlic cloves whole smashed

I red capsicum stripped

3 ripe grated tomatoes

1cup drained washed cooked chickpeas

10 mints leaves finely chopped

1 cup thick yogurt labni

250 gm cous cous

Olive oil

Preheat the oven on the roast function at 180 C or steam oven at 40% steam 180c oven.

Mix all morrocan spice mix ingredients together and use ½ to season the lamb rumps.

Heat frying pan on induction level 8 till hot with a touch of olive oil. Seal the lamb on all sides and place in to a deep baking dish.

Add into the baking dish chickpeas , Spanish onion, chat potatoes, lemon, garlic,

capsicum, grated tomatoes and the rest of the Moroccan spice mix.

Cover with foil and cook I the oven for 30 mins.

Mix yogurt and mint together leave to chill in the fridge.

Take cover off the lamb and place in cherry tomatoes and put back into the oven for a further 7 mins uncovered.

Place couscous into a stainless steel bowl adding boiling water until couscous is just covered. Cover with cling film.

To serve, slice lamb on the plate and place the vegetables over the top and serve with a tower of cous cous on the side.