Australian chief Donna Hay wants to make mealtimes simple.

Here are a few fuss-free recipes from her new book New Easy.


Read more about the book HERE.


(Serves 10-12)



  • 400g carrots, peeled and roughly chopped
  • 120g pecans
  • 175g brown sugar
  • 110g caster sugar
  • 225g plain flour
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp ground cinnamon
  • 125ml vegetable oil
  • 70g plain yoghurt
  • 2 eggs
  • 2tsp vanilla extract 

For the cream cheese frosting:

  • 250g cream cheese, softened
  • 50g fresh ricotta
  • 55g icing sugar
  • 1 generous tbsp lemon juice
  • 1tsp vanilla bean paste


Preheat oven to 160C. Place the carrot and pecans in a food processor and process until finely chopped Add both the sugars, flour, baking powder, bicarbonate of soda, cinnamon, oil, yoghurt, eggs and vanilla, and pulse in short bursts until combined.

Pour the mixture into a 22cm round springform cake tin lined with non-stick baking paper and bake for 55-60 minutes, or until just cooked when tested with a skewer.

Cool in the tin.

To make the cream cheese frosting, place the cream cheese, ricotta, icing sugar, lemon and vanilla in a food processor and process until smooth. Spread the frosting over the cooled cake to serve.


(Serves 6-8)



  • 16 sprigs thyme
  • 16 sprigs oregano
  • 1 x 2.2kg lamb leg, trimmed
  • Sea salt and cracked black pepper
  • 500ml sweet sherry
  • 2 generous tbsp apple cider vinegar
  • 250ml beef stock
  • 2 heaped tbsp brown sugar
  • 1tsp juniper berries
  • 12 cloves garlic, skin on
  • 8 shallots, peeled


Preheat oven to 200C. Tie the thyme and oregano around the lamb using kitchen string and sprinkle with salt and pepper.

Place the sherry, vinegar, stock, sugar, juniper, garlic and shallots in a baking dish and top with the lamb. Roast for 20-30 minutes or until the lamb is golden. Turn, cook for a further 20 minutes, turn again and cook for a final 20 minutes, or until the lamb is cooked to your liking.

Remove the lamb from the baking dish, cover and set aside. Skim the fat from the surface of the pan juices and discard. Slice the lamb and spoon over some of the pan juices to serve.


(Serves 4)



  • 8 eggs
  • 250ml single cream
  • 250ml milk
  • 80g finely grated Parmesan
  • Sea salt and cracked black pepper
  • 200g soft goat’s cheese or goat’s curd
  • 2tsp lemon thyme leaves

For the rocket gremolata:

  • 90g rocket leaves, shredded
  • 20g flat-leaf parsley leaves, finely chopped
  • 1 heaped tbsp finely grated lemon zest
  • 1 generous tbsp extra virgin olive oil


Preheat oven to 180C. To make the rocket gremolata, place the rocket, parsley, lemon zest and oil in a bowl and stir to combine.

Set aside.

Place the eggs, cream, milk, parmesan, salt and pepper in a bowl and whisk to combine.

Pour into a 1.5L ovenproof dish.

Top the frittata with spoonfuls of goat’s cheese and sprinkle with the thyme.

Bake for 25-30 minutes or until the frittata is almost set.

Remove from the oven and stand for five minutes. Cut the frittata into wedges and serve with the gremolata.