She’s best known for her role on Wentworth, but now Kate Jenkinson is bringing her signature humour to the kitchen with a collection of easy, no-fuss recipes anyone can master.
From cheesy “Bojana’s Buns” to fridge pickles and a playful twist on leftover spaghetti, her new cookbook Half Baked proves you don’t need to be a perfect cook to make seriously good food.
Bojana’s Buns
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Ingredients
- 1 cup self-raising flour
- 1 cup grated cheddar cheese (and a little extra for sprinkling)
- ¾ cup of milk (full-fat cow is my preference)
- lashings of butter, to serve
Method
- Chuck everything (except the butter of course) into a medium-sized bowl and mix until it forms a sticky dough. If pimping your buns, add your favourite flavour combo to the ingredients now; mix to form a dough. Fashion the dough into 5 balls roughly the size and shape of a dinner roll.
- Evenly space your buns on a lined baking tray (or air fryer tray). Sprinkle with the extra cheese, and cook in the air fryer at 180°C for 10-12 mins.
- If you’re using a regular oven, make sure it’s preheated to 180°C fan-forced and cook for 12-15 mins or until they look golden.
- You can flip them and cook a few minutes longer if you like a crispier bun. I personally prefer mine soft and pillowy so I don’t have to waste precious energy chewing.
- Serve warm or at room temp with lashings of butter.
Frickles – (Fridge Pickles)
Prep Time 30 mins Serves 8
Method
- Place 2 cups of your favourite julienned and thinly sliced mixed veg in a large pickling jar or airtight glass container.
- I like a mix of red onion, carrot, Chinese cabbage, cucumber, radish, cauliflower, zucchini and chilli, whatever I have on hand at the time. Add ¼ cup caster sugar, 2 tbsp fine salt, 1½ cups white or apple cider vinegar, 1½ cups water, 2 bay leaves and 1 tsp crushed peppercorns. Seal it up, give it a good shake to incorporate the flavours and THAT’S IT.
- Store in the fridge for up to 2 weeks.
Tip: Veg can be chopped instead of thinly sliced.
Eggy Spagheggi
prep & cook time 30 mins Serves 2
Ingredients
- 1 tbsp lotion (olive oil)
- 4 cups leftover Summer Spaghetti Bolognese (see recipe page 16), (see tip)
- 6 eggs
- ¼ cup milk or cream
- grated parmesan, chopped parsley and Cheesy Garlic Croûton Crumble (see recipe page 51) (optional), to serve
Method
- Preheat grill to medium-high. Heat lotion in a large ovenproof frying pan (26cm, 4cm deep) on medium heat. Add your leftover spaghetti bolognese and heat through. Spread spaghetti evenly over base of your pan.
- In a small bowl, whisk eggs well with milk or cream. Pour over spaghetti, jiggling your pan until the egg mix evenly coats the pasta. Cook for 8-10 mins until egg is almost set. Bung under the grill for 2-3 mins to set the middle.
- Transfer to a plate, scatter with extra parmesan, parsley and croûton crumble, if you wish.
Tip: Any leftover pasta works well here: Princess Pasta (see recipe page 20), Speedy Ragu (see recipe page 58) or a pesto pasta etc.
