| If there is one thing that I am sure most people can appreciate, it is shortcuts that take the hassle out of the kitchen. That's why we all love good tray bake, and this week our contributing cook Elizabeth Hewson delivers not one but two recipes to inspire. Firstly, her chicken and chorizo bake is a feelgood recipe that brings together Elizabeth's favourite ingredient, chicken thighs, with Spanish flavours, for an easy and delicious bake. Her second recipe is a hearty lamb chop and chickpea dish that takes the effort out of cooking lamb chops. Simply put everything together, combine and bake. It could not be easier. XO is a spicy, unctuous Asian sauce that brings out the most in delicate ingredients including pippies and scallops. This week, Adelaide chef Jake Kellie shows us how to make this fragrant sauce at home with a minimum of fuss, and then how to combine it with scallops for a restaurant-quality dish. Try it with our special cocktail recipe, featuring the Laphroaig Paloma, inspired by Caroline Overington's Journeys piece on travelling to Scotland to taste the legendary whisky at the source. Her wonderful story is below. | 
