2 spring onions chopped
2 rashers bacon chopped
1 finely chopped chicken breast fillet
3 cups chicken stock
420g can creamed corn
1 beaten egg
Pan fry spring onions, bacon and chicken breast for 2-3 minutes.
Stir in 3 cups chicken stock and creamed corn and simmer for 10 minutes.
Gradually whisk in beaten egg.
Season to taste and serve.

Apricot jam
100g butter
2/3 cup castor sugar
2 eggs
¾ cup SR Flour
¼ cup milk
Grease a 20cm microwave proof round dish.
Spoon jam in bottom of dish.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Fold in flour alternatively with milk and mix until well combined.
Pour mixture over jam.
Smooth top.
Cook on medium for 6—8 minutes.
Stand for 5 minutes before turning out to serve.

500g dried split peas
1.2 - 1.5kg ham hock or bacon hock
¼ teaspoon salt (start with less, adjust later)
¾ teaspoon black pepper
2 garlic cloves , minced
2 bay leaves , dried or fresh
1 onion , finely chopped
1 carrot , peeled and finely chopped
2 celery sticks , finely chopped
8 cups (2 litres) water
Place peas in slow cooker, push ham in. Scatter all ingredients around the ham bone, then pour over water.
Slow cook 8 to 10 hours on Low or 6 hours on High Or 2.5 hours on low on stove,
Remove ham bone, shred ham meat. Discard bone and fatty skin.
Remove bay leaves.
Use a stick blender to blitz 2 or 3 times – thickens soup but doesn’t make it completely or blend completely.
Return ham into slow cooker, stir.
Taste and add more salt if needed (soup gets lots of salt from ham).

Fridge for 4 to 5 days Freeze for 3 months

2 cups almond milk (or milk of choice)
2 black tea bags
¾ teaspoon ground cinnamon or to taste
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
3 tablespoons maple syrup
Heat up the almond milk in a saucepan over medium-high heat until it begins to bubble around the edges of the pan.
Turn off the heat and add the 2 tea bags to the pot of hot milk.
Wait 3 to 5 minutes for the tea to steep, then remove the bags.
Add the cinnamon, ginger, cloves, and maple syrup.
Whisk to combine, stirring over medium heat, until the mixture is piping hot.
Adjust any seasoning to your taste and serve immediately.
Can be stored in an airtight container for up to 4 days in the fridge. Serve chilled over ice or reheat on the stove.

1 tablespoon vegetable oil
2 cups coconut milk
1 tablespoon red curry paste
4 cups pumpkin, chopped
2 cups chicken stock
1 tablespoon palm sugar
1 tablespoon fish sauce
16 raw king prawns, shelled and deveined
1/2 cup Thai basil
1/4 cup (35g) unsalted roasted peanuts, coarsely chopped
3 kaffir lime leaves, finely shredded

In a saucepan, heat vegetable oil with ¼ cup of the coconut milk.
Add curry paste and stir over low heat for 5 minutes.
Add pumpkin and stock and simmer until pumpkin is cooked. Cool.
Puree in blender then transfer to a saucepan and season with palm sugar and fish sauce.
Add prawns and simmer until just cooked, about 1 minute.
Stir in Thai basil and remaining coconut milk.
Divide prawns between individual serving bowls and garnish with shredded kaffir lime leaves and chopped peanuts.

1 beetroot 5cm diameter, cooked
1½ cups Chickpeas (1 tin)
¼ teaspoon minced garlic or granules
1 tablespoon water
1 tablespoon olive oil
Juice ½ lemon
½ teaspoon salt
Pepper to taste
Drain and rinse chickpeas
Peel beetroot and cut into chunks
Combine all ingredients in food processor and process for 1 minute
Scrape sides down and process for another minute of until creamy
If not creamy enough add more oil or water, then process till perfect consistency
Add more salt and pepper to taste 

1 large French stick or baguette
125 grams soft butter
¼ teaspoon sea salt flakes
2 teaspoons fresh garlic peeled and minced (3-4 cloves)
Pinch of dried chilli flakes to taste
½ ball mozzarella well drained and finely chopped
Preheat the oven to 200ºC
Beat together the butter, salt, garlic and chilli flakes
Beat in the mozzarella.
Cut the French Stick into halves and cut into slices taking care not to go all the way through to the bottom.
Spread the garlic butter mixture generously and evenly between the slices and then smear the last scrapings down the middle of the top of the loaf.
Wrap the bread in foil with a fold at the top so that it can be opened easily.
Bake for 15 minutes. Open the parcel carefully and if the bread is still soft on top put it back in the oven with the foil opened a little and cook for another 5 minutes until the top is crisp.
Using a large serrated knife cut through to separate the slices.

Loaf can be prepared 1 day ahead. Wrap in foil and refrigerate. Bake for an extra 5-10 minutes 

8 chicken legs, drumstick and thigh attached, skin on
5 garlic cloves, crushed
15g fresh oregano, torn, plus extra for garnish
3 tablespoon red wine vinegar
3 tablespoon olive oil
100g pitted green olives
60g capers, plus 2 tablespoon of their juices
70g, pitted and quartered lengthways Medjoul dates
2 bay leaves
120ml dry white wine
1 tablespoon date syrup or treacle
Salt and black pepper
Place the chicken in a large, non-reactive bowl and add all of the ingredients, apart from the wine and date syrup, along with ¾ teaspoon of salt and a good grind of black pepper.
Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.
Preheat the oven to 180C.
Spread out the chicken legs on a large baking tray, along with all the marinade ingredients.
Whisk together the wine and molasses and pour over the meat.
Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.
Remove from the oven, transfer everything to a large platter, sprinkle over some freshly picked oregano leaves and serve.