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.

1 cup rolled oats
1 cup sultanas
1 cup brown sugar
1 cup self-raising flour
1 cup milk
1 cup apricots chopped

Preheat oven to 160-170C.
Mix together dry ingredients. Make well in centre and add milk.
Mix well, and pour into a lined and greased loaf tin.
Bake 45 minutes to an hour.

1 cup plain flour
¼ teaspoon bicarbonate of soda
½ cup brown sugar
¼ cup caster sugar
1 cup rolled oats
200g Turkish dried apricots chopped
125 g white chocolate chips
1 egg
125g butter melted
Preheat over to 180C. Line baking trays with baking paper.
Sift flour and bicarbonate of soda.
Add sugars, oats, apricots and chocolate and mix well.
Add egg and melted butter.
Roll about a tablespoon of mixture into balls and flatten on trays, placing the biscuits 5 cm apart.
Bake for 10 minutes.
Cool on trays.
Makes 24 x 5 cm biscuits. For larger biscuits cook a little longer.

1/3 head Cauliflower cut into florets
½ medium Zucchini sliced or diced
½ medium Red pepper sliced
½ small Eggplant sliced
8 small Cherry tomatoes
2 tablespoons Olive oil
Sea salt
Black pepper
Dressing
¼ cup Olive oil
2 tablespoons Balsamic vinegar
¼ teaspoon Sea salt
1/8 teaspoon Black pepper
1 tablespoon Fresh basil chopped
¼ cup Feta cheese crumbled
Preheat the oven to 200°C
Arrange the veggies in a single layer on a large baking sheet. Drizzle with olive oil, and sprinkle both sides with sea salt and black pepper.
Roast vegetables in the oven for 20 minutes.
Flip the eggplant and cauliflower, then return to the oven and roast for 10-20 more minutes, until soft and starting to brown.
Transfer the veggies to a bowl or container, cover, and chill for about an hour, until cold.
Dressing - Whisk together all the dressing ingredients until emulsified. Adjust sea salt and black pepper to taste.
Toss the veggies with the dressing. At this point you can return to the fridge to store or serve.
To serve, add fresh basil and crumbled feta to the salad