2 tablespoons oil
1 onion cut into wedges
2 teaspoons crushed garlic
2 teaspoons curry powder
600 g chicken fillets cut into strips
2 tablespoons honey
¼ cup crunchy peanut butter
½ cup chicken stock

Heat oil in a pan, then add onion, garlic and curry powder. Cook for 1-2 minutes, or until onion is lightly browned.
Add chicken strips and cook for 4-5 minutes, or until chicken is cooked through.
Add honey, peanut butter and stock. Simmer for 10-15 minutes or until sauce is thick.
Serve with rice.

(17 X 375ml bottles) Using Mum’s stockpot I have only ever been able to use ¾ of this recipe shown in brackets making 11 bottles

9 kg ripe tomatoes (6.75kg)
1.5 kg onions (1.125 kg)
115grams garlic (86grams)
1 tablespoon ground ginger (¾ tablespoon)
1.5 kg sugar (1.125 kg)
140 grams salt (105grams)
1 bottle Ezy-sauce (3/4 bottle)
1.5 or 2 kg apples (1.125grams)
Boil together for 3½ hours sliced tomatoes, chopped onions, chopped garlic and ginger mixed into thin paste.
Then put through a Moule and add sugar, salt and Ezy-sauce.
Simmer until thick enough (1 hour or more) and bottle.
For a thicker sauce add peel and chopped apples into original mix.

500 grams of chicken breast diced
2 eggs beaten
Breadcrumbs (can be gluten free)
¼ cup sesame seeds
1 tablespoon oil
½ cup pure honey or to taste
1 teaspoon apple cider vinegar
½ tablespoon tomato sauce
1 teaspoon sesame oil
1 tablespoon cornflour
½ cup water
1 teaspoon salt
Preheat oven to 200°
Dip chicken pieces into beaten eggs and then coat well in breadcrumbs. Place on oven tray lined with baking paper in a single layer. Spray well with cooking spray or olive oil spray.
Bake in oven for 20 minutes until cooked through and golden.
Put sesame seeds in saucepan and heat over medium heat until golden stirring occasionally about 3-5 minutes. Immediately transfer to a plate to cool.
In same saucepan over medium heat put tablespoon of oil add garlic and stir until garlic is aromatic. Add honey, apple cider vinegar, tomato sauce, salt, sesame oil and cornflour mixed with water and bring to a simmer or until sauce thickens. Add sesame seeds.
Add cooked chicken and stir until chicken is coated in sauce. Served with rice.

50 gms quince paste
½ cup (125ml) red wine
½ cup (125ml) beef stock
Cook steaks as desired. Remove to rest.
Add wine, stock and paste to pan and simmer for 5 mins until reduced & syrupy.
Put mound of mashed potato on plate.
Lay steak down one side of potato and spoon sauce onto steak.

350 grams dark chocolate (chopped, minimum 70% cocoa solids)
1 x 397 grams can condensed milk
30 grams butter
pinch of salt
150 grams pistachios
Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat and stir to melt.
Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
Add the nuts to the melted chocolate and condensed milk and stir well to mix.
Pour mixture into a foil tray 23cm / 9 inch square, smoothing the top.
Let the fudge cool and refrigerate until set.
Cut it into small pieces.
Once cut, it can be kept in the freezer - no need to thaw just eat straight away.

500g beef mince
1 teaspoon onion powder
½ teaspoon garlic powder
1½ teaspoons Worcestershire Sauce
1 cup panko breadcrumbs or 3/4 cup normal or Gluten Free breadcrumbs
1 egg beaten
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon oil
processed smoked cheese slices (plastic slices like you get at Macdonalds)
Baby gherkins sliced
Mustard Sauce
Tomato Sauce
4 hamburger rolls can be Gluten Free
Using your hands mix together mince, onion powder, garlic powder, Worcestershire sauce, salt and pepper, breadcrumbs, egg and salt and pepper. Refrigerate for 30 minutes.
Shape into hamburgers and cook. Towards end put cheese slices on top so they can soften.
Toast rolls.
Spread bottom of rolls with mustard and tomato sauces. Put hamburger on top and baby gherkins and then top of roll.

2 to 3 large eggplants, oil, salt and pepper to taste
Meat Sauce
1 large onion, diced
2-6 cloves garlic, crushed
500g beef mince
400g can diced tomatoes
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon cinnamon
1/2 teaspoon allspice
Salt and pepper to taste
Olive oil
Bechamel Sauce
3 tablespoons butter
2 tablespoons flour (or gluten-free equivalent)
2 cups of milk
1 egg
1/2 cup grated parmesan
1/2 cup pizza cheese
Salt and pepper to taste
Slice the eggplant into rounds, about 1cm (1/4in) thick. If you are using small eggplant you can omit this step. Sprinkle lightly with salt and leave for an hour for them to sweat. Pat down with a clean dish towel to remove the moisture. This will remove any bitterness. Lightly brush or spray the eggplant slices with oil, and then grill or pan-fry until browned on each side. Set aside.
Meat Sauce Add olive oil to the bottom of a large heavy-based pot over medium heat. Saute onions and garlic and when they begin to soften add the beef and cook until the meat has browned. Add the tomatoes, tomato paste, and spices. If possible, leave the sauce to simmer, uncovered, for twenty to thirty minutes.
Bechamel Sauce Melt the butter in a saucepan over medium heat. Tip in the flour and whisk well until combined. Slowly add milk, a little at a time, stirring all the while to avoid lumps. Keep stirring over medium heat until the mixture bubbles and thickens. Break the egg into a cup, beat lightly and then add a ladleful of hot sauce, stirring continuously. Tip this mixture back into the saucepan and stir well. Add the parmesan cheese, salt, and pepper. Stir and taste. Remove from heat.
Add a layer of eggplant to line your baking dish. Add some meat sauce over the eggplant, then top with another layer of eggplant. Continue until all of your eggplant and sauce are used up. Pour bechamel sauce over the top of the casserole, then sprinkle pizza cheese over the top.
Cook at 350F for about 45 minutes, or until golden brown. Let the Moussaka sit for 10 minutes before serving.

2 medium oranges - any type - around 600g
1¼ teaspoons baking powder gluten free
6 large eggs at room temperature
1¼ cups white sugar
2¾ cups almond meal
Place oranges in a pot and cover with cold water. Boil 40 minutes with lid on keeping an eye on water level.
Rinse oranges then cool slightly so you can handle them. Slice into 1cm and then dice, removing any seeds. Cool completely. Oranges can be boiled and chopped the day before and refrigerated. Bring to room temp then use per recipe.
Preheat oven to 160°C (140°C fan). Lightly grease a 23cm 9inch springform cake pan and line base with non-stick baking paper.
Place chopped oranges in a food processor. Blitz in 10 second bursts, scraping down the sides in between, until pureed with only a few visible bits of rind remaining.
Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.
Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean. May take longer.
Cool fully in cake pan.
Decorate with a dusting of icing sugar and serve with Greek Yoghurt
Keeps 5 days in an airtight container in the pantry or if hot store in the fridge. Can be frozen up to 3 months.