Here’s a great weekend recipe! In the Southwest USA and Mexico this delicious dish is served is for breakfast – it sounds unusual but it really does work well either for breakfast or brunch (actually I’d be happy with it as a light meal at any time of the day!). For 3-4 servings: 1 tablespoon olive or canola oil 1 medium onion, finely diced 1 clove garlic, crushed, peeled and chopped 1 teaspoon ground cumin 1/4 – 1/2 teaspoon chilli powder, to taste 1/2 teaspoon oregano 400g can whole or diced tomatoes in juice 1/4 – 1/2 teaspoon salt 3 - 4 eggs 2 - 3 tablespoon chopped coriander 3 - 6 flour tortillas Heat the oil in a large non-stick pan. Add the onion and garlic and cook, stirring frequently for about five minutes until the onion is soft and clear. Add the spices and oregano and cook for about a minute longer, then stir in the tomatoes (break up whole tomatoes if necessary). Simmer the tomato mixture for about five minutes then season to taste with salt. Make three or four depressions in the tomato mixture, then carefully break an egg into each. Cover the pan and simmer gently for 3-5 minutes longer or until the eggs are as cooked as you like them. Remove the pan from the heat and sprinkle in the chopped coriander. Serve immediately with the warmed tortillas on the side. Note: you can prepare the sauce in advance (ie the night before) then just heat it up again before adding the eggs. You can also double the sauce mixture, pour it into a larger container before adding the eggs and baking in an oven heated to 180°C until the eggs are cooked if you are catering to a larger group.

We did a small survey a few years ago, trying to establish what New Zealand’s favourite recipes were. It probably shouldn’t have been too much of a surprise, but the Pavlova was the favourite dessert by some margin! Everybody’s grandmother probably had her own secret recipe, but here’s our favourite version – it’s a simplified version where everything goes into the mixer at once, but still works very well. (This isn’t an enormous mixture, but you can double it if you want – see the variations at the end of the recipe.) For 1 20-25cm pavlova: 1 cup caster sugar 2 tsp cornflour 1/4 tsp salt 1 tsp wine vinegar 1/2 tsp vanilla 1/2 cup (3-4) egg whites Using standard, level cups and spoons for everything, measure the caster sugar, cornflour and salt into a clean, dry bowl. (Any traces of fat in the bowl or on the beater will stop eggs beating up.) Stir together. Add the vinegar and vanilla, then measure and add the egg whites, taking care to get absolutely no yolk in the mixture. Beat with an electric mixer at high speed for about 15 minutes, until a thick, non-gritty meringue forms. When you lift out the mixer blades, the peaks should stand up stiffly, or just bend over at their tips. Cover a baking sheet with baking paper, then pile the mixture onto this into a round shape about 25cm across. Bake in a preheated oven at 100°C for 60 minutes, then turn off oven and leave for 30 minutes longer. Take out of oven after this time. Leave unwrapped, in a cool place, up to 2 days. To serve, top with whipped cream. Decorate traditionally with strawberries, kiwifruit or passionfruit or use other fruit. Drizzle chocolate topping over strawberries if desired. Variations: For a larger, taller pav (like the photo) use double quantities for a large pav. Pile on baking paper or bake in a paper-lined round 20 or 23cm tin. Bake for 1 1/4 hours and leave in oven for 15 minutes longer. NOTE: Because ovens vary, cooking times may need slight changes. Pavlovas with space below the crust and compacted middles have been cooked too long. If centres are not completely set, cook a little longer next time. Fan bake for the first 10 minutes if you have this option. If fan baking for whole time, lower temperature by about 10°C. Photography: Lindsay Keats Photography

This is my version of one of my mother’s ‘old favourite’ recipes. I think the name comes about from one of the American terms for minced beef – the ‘hamburger’ used in the filling. Using pre-rolled pastry as I have here (Alison used to make her own), they’re quick and easy to make for dinner, or if you’re thinking ahead they can be refrigerated or even frozen until required , ready to pop in a lunch box or for meal on the go. For 9 ‘pieburgers’: 1 egg 500g minced beef 1/4 cup tomato sauce 2 Tbsp flour 1 packet onion soup 1/2 cup grated tasty cheese 2 sheets pre-rolled pastry (150g each) parmesan cheese (optional) Heat oven to 200°C. Break egg in a large bowl and beat to mix. Pour half egg into a cup and put aside. Mix mince, sauce, flour, soup and cheese in the bowl with half egg. Mix everything. Roll the thawed pastry thinly on a floured bench to make two 23-35cm squares. Divide meat into 9 equal blobs. Put in three rows of three on 1 sheet of the pastry. Brush pastry with cold water. Lie the other sheet of pastry on top. Using a rolling pin, press pastry layers together between meat blobs. Cut pastry into squares, trim edges and cut an air vent on each pie. Brush with reserved egg. Decorate with trimmings if you like. Put on baking tray. Bake 30 minutes, until golden brown. Cool on rack. Eat while warm or refrigerate or freeze when cool. Photography: Lindsay Keats

Ginger Crunch seems to have been around forever, but it is still incredibly popular! Make it yourself, or better still, teach your kids how to make them for themselves – there are a couple of steps, they’re not really very complicated. Base: 125g butter 1/4 cup sugar 1 tsp baking powder 1 cup standard (plain) flour 1 tsp ground ginger Icing: 2 Tbsp butter 2 tsp ground ginger 2 rounded household Tbsp golden syrup 1 Tbsp water 2 cups icing sugar about 1/2 cup chopped peanuts (or other nuts) to top if desired Heat oven to 180°C (170°C fanbake), with the rack just below the middle. Line the sides and bottom of a pan about 18x28cm with baking paper, allowing enough extra paper on the sides for lifting the cooked slice out, or thoroughly non-stick spray a 23cm square loose bottomed pan. For base, cut the cold butter into nine cubes, then process in brief bursts with remaining base ingredients, until the mixture is the texture of coarse breadcrumbs. If mixing by hand, warm butter until soft, mix it with the sugar, and then stir in the sieved dry ingredients. Spread the crumbly mixture into the pan and press it down firmly and evenly. Bake for about 10 minutes or until evenly and lightly browned. It will still feel soft while it is hot. While the base cooks make the icing, since the base should be iced while hot. For icing, measure the butter, ginger, golden syrup and water into a small pot or microwave bowl. Heat, without boiling, until melted. Remove from the heat, sift in the icing sugar, and beat until smooth. As soon as the base is cooked, remove it from the oven. Pour the warm icing onto the hot base and spread carefully so it covers the base evenly. Sprinkle with chopped nuts if desired, then leave the square to cool and set, marking it into pieces while still warm. Do not remove from the pan until it has cooled completely. Note: If you like a really thick icing, use one and a half times the icing recipe! Photography: Lindsay Keats

Here are a couple of little treats you might like to try for that 'special someone' this Valentine's Day. (OK, so I’m a little bit slow posting them here, but they’re good anytime!) Chocolate Liqueur Truffles Ultra rich and smooth, and wonderful after a special occasion dinner or even gift (but don’t keep them out of the fridge for too long). For 12-15 truffles: 150g dark chocolate 2 Tbsp rum, brandy or orange liqueur 2 Tbsp butter 1 egg yolk 1/4 cup cocoa Break chocolate into squares and put in a round microwave-proof or heat-proof glass container with the spirit or liqueur of your choice. Microwave uncovered on Defrost (30%) power for 3-4 minutes, or in a bowl over boiling water until the chocolate has melted enough to be mixed smoothly with the liqueur. Stir in the butter and egg yolk until well combined. (The melted chocolate will melt the butter.) Refrigerate until firm enough to shape into walnut-sized balls, then drop a few at a time into the cocoa in a bowl, and rotate gently until coated. Lift out with a spoon and put on a flat plate or in small cases Refrigerate or freeze in a covered container until required. Serve chilled. Chocolate Dipped Delights Chocolate dipped foods always look enticing and are quick and easy to do! Try coating (or partly coating) dried apricots, Brazil and other nuts, grapes and strawberries. Warm broken squares of dark, milk, or white chocolate in a small microwave bowl, in 30 second bursts, at medium (50%) power, stopping as soon as the chocolate is smooth and semi-liquid when stirred. Thin melted chocolate with very small amounts of Kremelta (Copha) only if necessary, since too much will make the chocolate very runny, and slow down setting. (Add a piece the size of a green pea, then more if needed.) If you want the chocolate to set particularly fast, chill the foods to be dipped first (ensure they are dry before dipping though). After dipping, hold the food above the container of melted chocolate to catch drips, then cool on a Teflon non-stick liner or a piece of plastic. Refrigerate or stand in a cool place until set. Chocolate dipped strawberries and grapes should be eaten within a few hours but nuts and dried fruits may be refrigerated in a covered container for some weeks. Photography: LindsayKeats

Served with steamed rice and a salad on the side, these make a great meal, or you can make them smaller and they're perfect to pass around with drinks as a pre-dinner snack. I love them served with the dipping sauce given below, but if you're pushed for time Thai sweet chilli sauce is good too. Another bonus is that they are a great way to use cheaper types of fish - when I saw Hoki in the supermarket the other day, these were the first thing that came to my mind! For about 20 cakes: 3 slices white bread 1/2 medium red onion 300-400g fish fillets, roughly chopped 2 teaspoons red curry paste 1 tablespoon fish sauce 1 teaspoon sesame oil 1/2 teaspoon salt 1/2 teaspoon sugar about 1/4 cup chopped coriander 2-3 tablespoons olive or canola oil to cook Dipping Sauce 2 tablespoons lime or lemon juice 1 tablespoon fish sauce 1 tablespoon water 1 teaspoon sugar finely chopped red chilli to taste tiny cubes of carrot and chopped coriander for colour Tear the bread slices into 4-6 pieces each and place in a food processor fitted with the metal chopping blade. Process until the crumbs are no larger than peas. Chop the onion into 4-6 chunks and add to the crumbs along with the fish. Process until the fish is finely chopped, then add the next five ingredients and process until the mixture begins to form a ball. Add the coriander and and process until just mixed. Working with wet hands (this prevents sticking), shape the mixture into walnut sized balls, then flatten these into disks about 1.5cm thick. When the cakes are shaped, set them aside for a couple of minutes while you prepare the dipping sauce by combining all the ingredients in a small bowl and stirring until the sugar dissolves. Heat just enough of the oil to cover the bottom of a non-stick fry pan. Add as many of the cakes as will comfortably fit in one batch and cook over a medium heat until the first side is golden brown (about 3 minutes), then gently turn them over and cook the second side. Remove from the pan and drain on paper towels while you cook the rest. Arrange on a platter (thinly shredded lettuce or mesclun makes a good base) and with bowl (or bowls) of the dipping sauce and serve. Photography: Lindsay Keats Photography

This is my “go to” bread recipe – made so often he has it committed to memory. The dough works well as a pizza base, makes a good loaf if left to bake in his bread machine, or can be run through the dough cycle, then shaped into a focaccia-style or Vienna loaf that always seems to get plenty of compliments. The flavour of the bread is particularly good when the dough is made well ahead, then left to rest for several hours (or even overnight) before being shaped then risen again before baking. If you want a few pointers, check out this video: http://www.everydayeasy.co.nz/video-bread.html Bread Machine Instructions Carefully measure all the ingredients into a 750g capacity bread machine in the order specified by the manufacturer. Set to the NORMAL/WHITE bread cycle, MEDIUM crust and START or use the DOUGH cycle and shape and bake by hand. You can leave the dough to sit (in the machine if the weather is cooler, or in an oiled bowl in the fridge in warmer weather) for several hours at this stage. Hand-made Bread Instructions Measure the first seven ingredients into a large bowl with 1½ cups of the flour and mix thoroughly. Cover and leave for 15 minutes or longer in a warm place. Stir in the remaining flour, adding a little extra warm water or bread flour if necessary to make a dough just firm enough to knead. Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes, adding extra flour if necessary, until the dough forms a soft dough that springs back when gently pressed. Shaping and Baking To make pizzas, divide the dough in two, then shape each out to make a pizza base about 30-40cm round. Top and bake as you would usually. Otherwise turn the dough in 2–3 teaspoons of oil in the cleaned dry bowl, cover with cling film and leave to sit for at least 30 minutes (you can leave it for several hours at this stage – on the bench if the weather is cooler or in the fridge in warmer weather). When you are ready to proceed, lightly knead the oiled dough in the bowl for about 1 minute. Turn out the dough onto a lightly floured board and roll into a 30x20cm oval shape. For a Vienna-type loaf roll it up into a sausage shape and place on a well-oiled baking sheet or in a sponge roll tin and leave to rise in a warm, draught-free place for about 1 hour or until double its original size. For a focaccia-style loaf place the dough on a well-oiled baking sheet and pat it out to about 2cm thick. Leave to rise in a warm, draught-free place for about 1 hour or until roughly double its original size. Drizzle with a little extra oil, then using your index finger poke the dough at intervals over the surface. Sprinkle with flaky or rock salt and/or some small sprigs of rosemary. Bake at 225°C for 15 minutes or until golden brown top and bottom. Photography: Lindsay Keats Photography

The history of the original Anzac biscuits is not clear. They may have been biscuits sent by mothers and wives to soldiers at the front, in World War 1, or, they may have been made and sold at cake stalls, as fund-raisers for the same boys, by the same women. There have even been suggestions that the soldiers may have made these biscuits themselves, from their fairly basic rations, but this seems rather far-fetched! Origin aside, they are delicious, easy-to-make biscuits which are not at all temperamental, and are likely to withstand inexact measurements, cooking times and oven temperatures For 40–50 biscuits: 100g butter 1/4 cup golden syrup 1 cup sugar 1 cup rolled oats 1 cup coconut (or extra rolled oats) 1 cup plain flour 1/2 teaspoon baking soda 2 tablespoons water Turn the oven on to 170°C or 160°C fan-bake, with the rack just below the middle. Measure the butter and golden syrup into a large pot over low heat. Warm the pot until the butter has melted, then take it off the heat. Add the measured sugar, oats, coconut if used and flour, stirring after each addition. (You can use instant or regular rolled oats, and fine, medium, coarse or shredded coconut.) Measure the baking soda into a cup, glass or small bowl, add the measured water and stir until the baking soda dissolves. Pour this into the biscuit mixture then stir well. If the mixture seems too crumbly to form into balls with wet hands, add extra water, a measuring tablespoon at a time, until it is easy to work with. Roll the mixture into small balls and arrange these on a baking tray covered with baking paper or Teflon liner. Leave enough space between balls to allow for spreading. Flatten the balls with your dampened hand, until they are twice as big across as they were originally. Bake biscuits until they are evenly golden brown, from 10–15 minutes. Watch them carefully during the last few minutes, so they do not brown too much. While they are still hot and soft, lift them onto a cooling rack by sliding a spatula or other flat-bladed utensil under them. They should become crisp when they are cold. (If you like biscuits with a chewy middle, cook the next batch for a minute or two less! Store in airtight containers when cold. Photography: Lindsay Keats Photography

The warm, inviting smell of yeast and cinnamon wafting through the house as these rolls cook is a promise of a treat to come. They’re a perfect project for a long weekend. Makes about 12 rolls: 2 tsp Surebake yeast 1/2 cup milk 2 Tbsp warm water 1 Tbsp sugar 1 tsp salt 25g butter, melted 2 cups high-grade flour Topping 2 Tbsp softened butter 2 Tbsp brown sugar 2 Tbsp chopped walnuts Filling: Melted butter 1/2 cup brown sugar 1 tsp cinnamon 2 Tbsp chopped walnuts Bread Machine Instructions Carefully measure all the ingredients into a 750g capacity bread machine in the order specified by the manufacturer. Set to the DOUGH cycle and START. When the dough is ready, tip it out onto a lightly floured surface and follow the instructions for shaping and baking below. Hand-made Bread Instructions Measure the first six ingredients into a bowl with half the flour. Cover and leave to stand for 15 minutes in a warm place. Stir in the remaining flour with a little extra flour or water if necessary to make a dough just firm enough to knead. Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes or until the dough forms a soft ball that springs back when gently pressed. Turn in 2 teaspoons of oil in the cleaned dry bowl, cover with cling film and leave in a warm draught-free place for 30–40 minutes. Lightly knead the dough in the bowl for 1 minute. Shaping and Baking Rub 2 tablespoons of soft butter fairly evenly over the bottom and up the sides of a 20–23cm round cake pan, then sprinkle 2 tablespoons each brown sugar and chopped walnuts over the bottom. Roll out the dough to form a square, about 30x30cm then brush it lightly with a little melted butter. Sprinkle with 1/2 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons chopped walnuts if you like. Roll up to form a cylinder, then cut into about eight to12 fairly even slices. (Make the larger number for the larger pan.) Arrange them, cut side down, as evenly as you can in the prepared cake pan, leaving space around each roll to spread. Cover with cling film and leave to rise in a warm draught-free place for about 1 hour or until twice the original size. Bake at 180°C for 20–30 minutes or until golden brown. Carefully turn the loaf out of the pan onto a plate or board straight away and serve warm. Photography: Lindsay Keats

These delicious, fresh spring rolls are effectively a salad in a roll. They make an interesting change. The rice paper wrappers (which come in different sizes, smaller ones being ideal for finger food and larger ones for main-sized rolls) can be found in larger supermarkets or in stores specializing in Asian foods. For 2–3 servings: 200g cooked chicken breast, shredded 50g rice vermicelli (optional) 2 Tbsp sweet chilli sauce 2 Tbsp fish sauce 2 Tbsp lime juice 1 medium carrot, julienned 1/2–1 cup julienned cucumber 1–2 cups small lettuce leaves 1 red pepper, finely sliced 1/4–1/2 cup mint leaves 1/4–1/2 cup chopped coriander leaves 8–12 rice paper wrappers Peanut Dipping Sauce: 1/4 cup peanut butter 2 Tbsp hoisin sauce 1 clove garlic, peeled and chopped 1/4 cup boiling water minced red chilli to taste Shred the chicken and place it in a bowl. If using, put the rice vermicelli in another bowl and cover it with boiling water. Leave to soak for 5 minutes, then drain well. Measure the sweet chilli sauce, fish sauce and lime juice into a small bowl and stir to combine. Pour half the sauce over the shredded chicken and half over the drained vermicelli. Stir both to combine. Prepare the remaining ingredients. Soak the wrappers in warm water, one at a time, until they are soft and flexible (about 20–40 seconds depending on the wrappers), then drain and place on a flat surface. Spread 2–3 tablespoons of the chicken across the middle of the wrapper. Add a little of the carrot, cucumber, and sliced red pepper. Add a lettuce leaf or two and some of the herbs, then some of the vermicelli. Fold the bottom edge of the wrapper over the filling. Fold in the sides, so it’s like an envelope, then roll up. Repeat with the other wrappers. Arrange completed rolls on a plate or platter, covering with plastic wrap or a clean damp cloth if preparing in advance. To make the dipping sauce, place all ingredients in a small bowl and stir to combine. Serve the spring rolls with the peanut dipping sauce or sweet chilli sauce. Photography: Lindsay Keats Photography

Rendang is a dish cooked slowly in a spicy coconut cream (or milk) based sauce until the liquid has almost gone. The list of ingredients is rather long, but the method is very simple. In fact, most of the ingredients are added at once and blended to make the spice paste. It does require long slow cooking, unsurprisingly perhaps, it works well in a slow cooker but can also be simmered gently in heavy casserole dish with a close-fitting lid. For 6–8 servings: 1 cup desiccated coconut Spice paste: 1 red onion, roughly chopped 3 cloves garlic 2–3cm piece fresh ginger 2 Tbsp fish sauce 2 Tbsp paprika 2 tsp ground cumin 2 tsp ground coriander 1 tsp (or more to taste) chilli powder 2 Tbsp oil 400ml light coconut milk or cream 1–1.2kg gravy beef, cut into 3cm cubes 2 Tbsp brown sugar 1 Tbsp tamarind paste or 2 Tbsp lemon juice 1 cinnamon stick 2–3 kaffir lime leaves, thinly sliced 1/2–1 tsp salt Heat the coconut in a large dry frying pan stirring frequently until it is a uniform golden brown. Remove from the pan and set aside. Combine the spice paste ingredients in a blender or food processor. Blend or process until it forms a smooth paste. Heat the oil in the pan (or a heavy casserole dish if you are going to cook on the stovetop). Add the spice paste and cook for about 5 minutes, stirring constantly. Stir in the coconut milk or cream. Stove top: Add all the remaining ingredients (including the toasted coconut) except the salt. Cover tightly and reduce the heat to a gentle simmer and cook for 1 1/2–2 hours, stirring once or twice, or until the meat is very tender and the sauce thick and dark. Slow cooker: Coat the inside of the bowl with non-stick spray. Pour the sauce into the slow cooker, then add all the remaining ingredients (including the toasted coconut) except the salt. Stir to combine. Cover, then turn to LOW and cook for 8–10 hours. Season to taste with the salt, remove the cinnamon stick, then serve over steamed rice. A cucumber or green salad and roti or naan bread make ideal accompaniments. Photography: Lindsay Keats

The ingredients list for this tasty and interesting meal may seem long, but it’s really quite simple and, if you like Mexican food, is it definitely worth persevering! If you want to simplify the process you can buy canned enchilada sauce and you can use leftover cooked rotisserie chicken. The dish can also be assembled in advance and then refrigerated and baked when required. Enchilada Sauce: 400ml can tomato purée 1 cup hot water 2 Tbsp tomato paste 1 tsp oregano 1 tsp cumin 1 tsp smoked paprika 1/4–1/2 tsp chilli powder 1 tsp garlic salt Filling: 2 Tbsp canola oil 2 medium–large skinless, boneless chicken breasts salt and pepper 1 medium onion, diced 1/2 large or 1 small red pepper, deseeded and diced 2 cloves garlic, peeled and chopped 2 tsp cumin 1 tsp smoked paprika 1 tsp oregano 1 cup frozen corn kernels 400g can diced tomatoes in juice 1/4 cup chopped coriander leaves 1/2 cup salt 10–12 tortillas 1 1/2–2 cups enchilada sauce 1 cup grated tasty cheese sour cream chopped coriander to garnish Make the enchilada sauce by combining all the ingredients in a saucepan or bowl. Bring to the boil, then reduce the heat and simmer for 5 minutes. To make the filling, heat the oil over a medium to high heat in a large non-stick frying pan. Season the chicken with salt and pepper, then fry for 5 minutes on each side or until cooked through. Lift the cooked chicken from the pan and set aside until cool enough to handle. Add the onion, red pepper and garlic to the pan and cook, stirring occasionally, for about 5 minutes or until the onion is soft and turning clear. Stir in the spices and oregano and cook for a minute longer, then add the corn and diced tomatoes and juice. Shred the chicken breasts and stir them into the sauce with the coriander and salt. Preheat the oven to 180°C and spray a shallow 20 x 30cm casserole dish with non-stick spray. Microwave the tortillas for about 20 seconds (this makes them flexible). Brush each tortilla with about a tablespoon of the sauce, place about a quarter of a cup of filling across the middle of the tortilla, then roll up. Place the filled tortilla, seam-side down, in the prepared casserole dish. Repeat until the dish is full. Pour the remaining sauce over the filled tortillas, then sprinkle with the cheese. Place the casserole on a rack in the middle of the oven and bake for 20–25 minutes or until golden brown. Remove from the oven and garnish with sour cream and coriander leaves. Serve with rice and perhaps shredded lettuce on the side. Photography: Lindsay Keats

I think good old spaghetti Bolognese gets something of a bad name. It may not be hugely glamorous, but it does make a good, easy (and if other families are like mine) incredibly popular family meal. It’s a great dish to teach kids, you can enjoy it with spaghetti or other pasta ‘as is’ for a quick and easy anytime meal, or use it as the base for a more elaborate dish like lasagne when time or inclination allow. You can make a very basic version or a more elaborate version – the choice is yours. For 6–8 servings: 2 Tbsp olive oil 1 medium onion, diced 2 cloves garlic, minced 750–800g lean minced beef 2 x 400g can diced tomatoes in juice 1/4 cup tomato paste 1 tsp each dried basil and thyme salt and black pepper to taste Heat the oil in a large frypan or pot. Add the onion and garlic and cook until softened. Break the beef into golfball-sized pieces and add it to the onion mixture. Cook stirring to break up any lumps, until the beef has lost its pink colour. Add the tomatoes (and juice), the tomato paste and herbs. Heat the mixture to boiling, then reduce the heat to a simmer and cook, stirring occasionally, for 10–15 minutes. (If you are going to serve it over spaghetti you can cook 100g per person during this time.) Variations: If you want to add some extra vegetables, add any or all of the following: 1 medium carrot, finely diced, 1–2 sticks celery, finely chopped, 1/2 red or green pepper, deseeded and diced, to the pot or pan after the onions have softened and cook for 2–3 minutes longer before adding the beef. Make a double mixture and freeze or refrigerate half the mixture for later use. Lasagne Lasagne has become a firm family favourite. Although the individual steps are simple, it does take a while to put together then cook, so it’s a great weekend dish. For 6-8 servings: 1 x recipe Basic Beef Bolognese Sauce 2 Tbsp butter 3 Tbsp plain flour 1/2 tsp salt grated nutmeg 2 cups milk 1 cup grated tasty cheese about 250g lasagne sheets pinch of ground paprika Prepare the beef sauce as described in steps 1–3 above. While the sauce simmers, prepare the cheese sauce. Melt the butter in a medium-sized pot. As soon as the butter is melted stir in the flour and cook for 2–3 minutes, stirring constantly to avoid browning. Add the salt, then the grated nutmeg, and begin adding the milk, half a cup at a time. Stir briskly to break up any lumps, and allow the sauce to thicken and boil between each addition. When all the milk has been added and the sauce has thickened, remove from the heat and stir in the grated cheese. To assemble the lasagne, lightly oil a shallow 20x30x5cm ovenproof casserole or lasagne dish. Spread a quarter of the beef mixture in the dish and cover with a layer of lasagne sheets. Repeat to make four layers, finishing with a layer of lasagne. Pour the cheese sauce over the top and sprinkle with the grated Parmesan and paprika, if using. Bake at 175°C for 40 minutes. Serve with salad/s of your choice and plain or garlic bread. Photography: Lindsay Keats

This delicious salad really is very simple to make. The only actual cooking required is are the lamb steaks, and this is hardly over complicated - they work well on the barbeque or in a frypan. I originally used to make a version of this with grilled chicken, but recently tried it with lamb and I think the result is even better! For 2-3 servings: Marinade 1 Tbsp Thai sweet chili sauce 1 Tbsp light soy sauce 1 Tbsp balsamic vinegar 1 tsp sesame oil about 400g lamb leg steaks Salad 100g rice vermicelli 1 medium telegraph cucumber 1 medium-large carrot, julienned 1/2 cup each chopped coriander leaves and mint 2 spring onions, thinly sliced chopped peanuts to garnish Dressing 2 Tbsp sweet chilli sauce 1 Tbsp light soy sauce 1 Tbsp fish sauce 1 Tbsp sesame oil 1 clove garlic, grated 2-3 Tbsp lime juice Measure the first four ingredients into a sturdy plastic bag and mix to combine. Add the lamb, then massage the bag so it is coated with the marinade. Squeeze as much air as possible out of the bag, then leave to marinate for 20 minutes. Place the rice vermicelli in a large bowl, cover with boiling water and leave to stand for 5-10 minutes or until the noodles are tender, then rinse with cold water, drain well and return to the bowl. While the noodles soak, make the dressing by measuring all the ingredients in a screw topped jar and shaking to combine. Heat a non-stick pan (or barbecue hot-plate) over a medium-high heat. Oil the hot pan (or hot-plate) lightly, then lift the lamb from the marinade and place them in the hot pan. LCook for 2-2 1/2 minutes per side (depending on how well you like your lamb cooked). Remove the lamb from the pan and leave to rest for 5 minutes. While the lamb rests, halve the cucumber lengthways, then scoop out the seeds with a teaspoon and cut into slices 5mm thick. Add the sliced cucumber, finely julienned carrot, chopped coriander leaf, mint and sliced spring onions. Pour in about half of the dressing and toss to combine. Divide the salad between serving plates. Holding a sharp knife so the blade is at about 45° to the board, cut the lamb into 5-7mm thick slices then arrange the sliced lamb on top of the salad. Drizzle with the remaining dressing, then garnish with chopped peanuts and serve. Photography: Lindsay Keats Photography

Do you like hamburgers but want to try something different? Why not give these delicious salmon burgers a try? With a hint of lemon and dill they’re fresh but satisfying. For 4 servings: 500–600g salmon fillets 2 slices bread 2 spring onions, chopped 2 tsp horseradish sauce zest of 1/2 lemon, grated 1–2 tsp chopped dill 1/2 tsp salt pepper to taste about 1/4 cup panko or other dried breadcrumbs about 1 Tbsp oil to fry To serve: 4 hamburger buns 1/4 telegraph cucumber, thinly sliced lettuce Dilled Sour Cream Sauce: 1/4 cup sour cream 2 Tbsp lemon juice 1–2 tsp chopped dill salt and pepper to taste Remove the pin bones from the salmon fillet and cut the flesh from the skin. Cut two-thirds of the salmon into rough chunks and the other third into 1/2–1cm dice. Tear each slice of bread into 6–8 pieces and put them in a food processor. Process into crumbs then add the roughly chopped salmon, spring onion, horseradish and lemon zest. Process until the mixture is evenly mixed and forms a sticky paste. Stir the diced salmon, dill, salt and pepper into the processed mixture. Divide the salmon mixture into quarters and shape each quarter into a patty about 10–12cm across and 1 1/2–2cm thick. Dust both sides with the breadcrumbs. Refrigerate the finished patties for about 10 minutes. While the patties cool, make the Dilled Sour Cream Sauce by measuring the sour cream, lemon juice and dill into a small bowl. Then stir until smooth and season to taste with salt and pepper. Heat the oil over a medium to high heat in a non-stick frying pan. Add the patties and cook for 3–5 minutes per side until golden brown and firm when pressed gently in the centre. Halve the buns (toast lightly if desired), arrange a bed of lettuce on the bottom half, then add the salmon patty. Top with sliced cucumber, a generous dollop of the Dilled Sour Cream Sauce, then the lid. Serve with a salad and perhaps some potato wedges on the side. Photogrpahy: Lindsay Keats

My grandmother, Margaret, was a great baker. I fondly remembers that whenever I visited her, there was always baking in the tins – often Louise Cake which has been a firm favourite of mine ever since. With the current renaissance of baking it is popular in cafes. Fortunately, whether you have a newly developed (or more nostalgic) taste for Louise Cake, it’s not hard to make. For 12 servings (at least): Base: 100g softened butter 1/2 cup sugar 2 (large) egg yolks 1 tsp vanilla essence 1 cup self-raising flour 1 cup standard (plain) flour Filling: 1/2 cup good quality raspberry jam Topping: 2 large egg whites 1 tsp vanilla essence 1/2 cup sugar 3/4 cup coconut shreds Heat oven to 160°C (150°C if using fan bake), with the rack just below the middle of the oven. Line the sides and bottom of a pan about 18x28cm with baking paper, allowing enough extra paper on the sides for lifting the cooked slice out, or spray a 23cm square loose bottomed pan. For base, put the softened butter and sugar in a food processor or large bowl. Separate two eggs, adding the yolks to this mixture (and put the whites in a very clean medium-sized bowl ready to use for the topping). Add the vanilla essence, mix the egg yolks through the softened butter and sugar, then add the two flours and mix again until evenly crumbly. Tip crumbly mixture into prepared pan and press down evenly. Bake for 15 minutes. For topping, beat the egg whites and vanilla until frothy, then add the sugar and beat until the tips of peaks turn over when the beater is lifted from them. Then fold 1/2 cup of the coconut evenly through the meringue. Spread the jam over the warm shortcake. Drop the meringue in spoonfuls on top, then spread evenly with a knife. Sprinkle with the remaining coconut. Bake for about 15 minutes at 160°C (150°C if using fan bake) or until the meringue feels crisp and is evenly and lightly coloured. Cool completely before cutting into pieces of the desired size. Serve with tea or coffee. Store preferably one layer deep in a cool place, with lid slightly ajar. Photography: Lindsay Keats

Here’s a great recipe for the weekend – these little dumplings are delicious and fun to make. They may seem a little bit fiddly the first time you try them, but once you’ve tried them a couple of times, they’re really quite easy. I usually steam my sui mai, but they are also very good fried. Won ton wrappers are thin dough cut into squares about 10cm across, and can usually be found in the frozen foods section of your supermarket. Sui mai (or Chao Tzu) wrappers are round and also about 10cm across and can be found fresh or frozen in stores specialising in Asian foods. For 4-6 starter servings: 250g minced pork 1 large egg 1 spring onion, finely chopped 1 Tbsp dry sherry 1 Tbsp grated fresh ginger 1 Tbsp soy sauce 1 Tbsp chopped fresh coriander leaf, optional 1 tsp dark sesame oil 1 tsp sugar 20-30 won tun or sui mai (or chao tzu) wrappers To serve; soy sauce sweet chilli sauce Combine the eight filling ingredients together in a bowl and mix thoroughly. Place good teaspoon full (about the size of a small walnut) of the filling in the centre of a wrapper. Gather up the edges, squeezing gently to make a small ‘money bag’ type parcel that is still slightly open on top (see picture). Repeat until all the filling has been used. Arrange the completed parcels on steamer trays (they can be close together but not touching), then cover and steam for 5-10 minutes until the pastry is soft and the filling looks cooked and is firm when pressed. Alternatively deep fry, a few at a time, until the pastry is golden brown and the filling feels cooked (as above). Serve hot (the pastry will dry out if left to stand) as a starter accompanied by small bowls of soy and sweet chilli sauce for dipping, or as part of a buffet. Photography: Lindsay Keats

Want to try a really simple but delicious dessert? They don’t get much easier than this! It's one of the recipes from my upcoming book, Everyday Easy One Dish Recipes. Simply make a simple dough, pour the peaches over the top, then bake. Yum! For 6 servings: 1 cup self-raising flour 1 cup sugar 1 cup milk 1 tsp cinnamon 1 tsp vanilla essence, optional 2 x 400g (or 1 x 800g) can sliced peaches in syrup Preheat the oven to 180°C. Spray a 20 x 20cm (about 5-7cm deep) casserole or baking dish with non-stick spray. Measure the first four (or five if using the vanilla) ingredients into the baking dish and stir to combine. Scatter the peach slices over the batter (they will mostly sink to the bottom during cooking), then pour the syrup over the top. Place in the middle of the oven and bake for 40 minutes until golden brown and the middle springs back when pressed. Dust with icing sugar and serve hot or warm with cream or ice cream. Photography: Lindsay Keats Photography

I'm very excited, the advance copies of our latest book arrived today."Slow Food Fast - Quick to prepare Slow Cooker Recipes" is for all you bust people out there, and will hit the shops next month. The idea behind the recipes is that they're 'throw and go', you just put everything in your slow cooker at once, then away you go... The ingredients list for this recipe may look long, but the effort required couldn’t be much more minimal. The majority just get put in your slow cooker in the morning, all at once, then that’s it. Add the dumplings about 30 minutes before you want to serve and that it. Comfort food in a bowl! Because of its size, this creamy chicken casserole works best in a large slow cooker. For 6–8 servings: 500g potatoes, scrubbed 1kg skinless, boneless chicken breasts or thighs, diced 2 medium carrots, quartered and sliced 1 small onion, diced 1 clove garlic 1 tsp dried thyme 2 bay leaves 1 x 420g can cream of chicken soup 1 1/2 cups chicken stock 1 Tbsp cornflour salt and pepper to taste Cornmeal Dumplings: 3/4 cup flour 1/2 cup cornmeal 2 tsp baking powder 1/2 tsp salt 25g butter, melted 1 large egg 1/4 cup milk Cut the potatoes into 1cm cubes, then place in a non–stick sprayed slow cooker bowl with the next eight ingredients. Stir to combine, then turn the slow cooker on to LOW and cook for 7–8 hours. About an hour before you want to serve, turn the slow cooker to HIGH, mix the cornflour to a paste with a little water, stir it into the casserole and season to taste with salt and pepper. About 30 minutes before serving, prepare the dumplings by combining the flour, cornmeal, baking powder and salt in a medium bowl. In another bowl, stir together the melted butter, egg and milk. Pour this into the dry ingredients and stir just enough to mix. Drop dessertspoonfuls of dumpling mixture (you should get 8 large or 12 smaller blobs) over the surface of the casserole. Cover with the lid and cook on HIGH for 25–30 minutes longer. Serve in bowls with lightly cooked green vegetables on the side.

Here's another recipe from my upcoming new book "Simply Delicious One Dish Recipes", it's at the binders now and I hope to see the first copy next week. Exciting times! This is the latest chapter in my search for the perfect chocolate cake. In fact, the deeper I delve into this quest for a chocolaty ‘El Dorado’ the more apparent it is that there is no one perfect solution, rather a number of different cakes for different situations. But if you’re looking for an easy-to-mix, delicious, moist chocolate cake, this one is hard to beat! For an everyday or snacking cake, sandwich the two tiers together with raspberry jam and dust with icing sugar, or ice with your favourite chocolate icing. If you want something a little more luxurious and decadent, try it with my version of chocolate ganache. For a 2-tier 23cm round cake (12–16 servings): 2 cups flour 2 cups sugar 1/2 cup cocoa powder 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 large eggs 1 cup milk 1/2 cup canola oil 2 tsp vanilla essence 1 cup boiling water Easy Ganache: 125–150g dark chocolate 1/4 cup sour cream Preheat the oven to 180°C. Spray two 23cm round cake tins with non-stick spray and line the bases with baking paper. Sift the dry ingredients into a large bowl and stir to combine. Whisk the eggs, milk, canola oil and vanilla together in a small bowl. Pour the egg mixture into the dry ingredients, then add the boiling water and whisk the mix until smooth and evenly combined. Divide the mixture equally between the two prepared tins. Place them on a rack just below the middle of the oven and bake at for 25–30 minutes, or until a skewer inserted into the centre comes out clean. Remove the cakes from the oven, allow them to cool in the tins for about 5 minutes, then turn on to a rack to cool completely. Once cool, sandwich the two tiers together with raspberry jam or the icing of your choice. Dust with icing sugar or ice with your favourite chocolate icing or chocolate ganache. Serve as is or with yoghurt or lightly whipped cream. To make the ganache, gently heat the chocolate in the sour cream until just melted, then stir until smooth and glossy. Leave to cool a little until spreadable, then spread it over the cooled cake. Leave to stand until the icing has firmed a little (ganache will never set completely). Photography: Lindsay Keats Photography

This may not be particularly authentic, but it is delicious none-the-less… It’s another great ‘set it and forget it’ slow cooker recipe. Just put everything in your slow cooker in the morning, then by dinner time it’s ready to go! You can of course also cook it ‘conventionally’, just follow the instructions at the end of the recipe. For 4 servings: about 150g chorizo sausages, sliced 1 medium onion, quartered and sliced 400g can whole or diced tomatoes in juice 2 x 400g can cannelini beans, rinsed and drained 2 Tbsp tomato paste ½ tsp dried sage ½ tsp dried marjoram 500g pork sausages 1/2 - 1 tsp salt pepper to taste Non-stick spray the slow cooker bowl, then tip in the tomatoes. Add the sliced chorizo and onion, then add the tomatoes and juice (break up the whole tomatoes, if using), then add the beans, tomato paste and herbs. Stir gently to mix evenly. Prick each pork sausage with a fork in several places, then nestle them in to the bean mixture. Set the cooker to LOW, cover with the lid and cook for 8-9 hours. Shortly before serving, lift the sausages from the beans and cut them into 1-2cm thick slices. Stir the sliced sausages back into the bowl, and season to taste with salt and pepper (start with the smaller measure of salt, as the amount required will depend on the sausages used). Serve in bowls chunks of crusty French bread and a salad on the side. To cook conventionally: Heat half the oil in a large (flameproof) casserole dish or pot pan over a medium heat. Add the sausages and cook until golden brown on all sides and firm when pressed in the middle (usually 12-15 minutes). Remove and aside until cool enough to handle. Add the remaining oil to the casserole or pot, add the sliced chorizo and onion and cook, stirring occasionally until the onions are soft. Stir in the tomatoes and juice, drained beans and the herbs. Bring the mixture to the boil then reduce the heat to a gentle simmer. When the sausages have cooled, cut them into 1cm slices. Stir the sliced sausages into the tomato mixture. Season to taste with salt and pepper then simmer gently, uncovered, for about 5 minutes adding the extra liquid if the mixture looks dry. Photography: Lindsay Keats

The other day I received an email from someone, now living overseas and without her (or her mother's) old cookbooks, who was looking for Alison's recipes for Christmas Mince Pies. At first I was a little startled, but then it dawned on me that Christmas actually isn't that far away anymore.... If you want to 'get a jump' on your preparations, making your fruit mince now is a great place to start. Once you've made the fruit mince, put it in an airtight jar and store it in the fridge - the flavours will only improve over the next 6-8 weeks. Christmas Mince Pies To some people, Christmas just wouldn’t be Christmas without a mince pie! While there are some good bought ones out there, they’re seldom as good as your own homemade version. We think the difference is usually in the filling. This recipe has been handed down the through our family for at least three generations, and if you have a food processor it’s really very easy as well as delicious. Margaret’s Easy Mincemeat For 3-4 cups: rind of 1 lemon rind of 1 orange 1/2 cup sugar 1/2 cup brown sugar 2 large Granny Smith apples juice of 1 lemon 2 cups sultanas 2 cups mixed fruit 1 tsp cinnamon 1 tsp mixed spice 1 tsp grated nutmeg 1 tsp salt 1/2 tsp ground cloves 1/4 cup orange juice Peel the coloured rind from the lemon and orange with a potato peeler. Place it in a food processor fitted with the metal chopping blade, add the white sugar and process until the rind is very finely chopped. Add the brown sugar, the unpeeled apples cut into chunks, lemon juice, half the sultanas and half the mixed fruit. Process until the apple is finely chopped. Add the remaining fruit and the flavourings, and process briefly. You can use this immediately or transfer it to clean airtight containers and refrigerate until required (2-3 weeks). Freeze for longer storage. Mince Pies Alison still likes to make her own sweet short pastry, while if feeling virtuous having made fruit mince, Simon is happy to bought frozen pastry. Either way, roll the pastry until it’s about 3mm thick. Mini-muffin pans make lovely little pies, for these you’ll need to cut 6cm rounds (use a fluted cutter, a round cutter or a glass) and press them gently into non-stick sprayed mini muffin tins. Drop a heaped teaspoon of fruit mince into each one, then finish by placing a star, or other shape, of pastry on top (ball up and roll out the trimmings for these) before baking at 180°C for 10-12 minutes or until the pastry begins to brown. If you want to make slightly larger pies in patty pans, you’ll need an 8-9cm cutter, but the rest of the process is the same. And if you want a pastry recipe: Sweet Short Pastry This pastry is easy to work with, although it takes some time to shape. If you are organised and are working in advance, it makes pies that freeze (and reheat) well. 100g butter 1/2 cup sugar 1 egg 1 cup plain flour 1 cup self-raising flour Turn the oven to 170-180°C. Soften but do not melt the butter; beat in the sugar and egg until well combined. Stir in the unsifted flours and mix well to form a dough. If too dry, add a little milk. If too soft to work with, refrigerate rather than adding more flour. Roll the pastry out on a lightly floured board. Using a glass, round lid, or fluted cutter, cut out circles for the bottom of the pies (the size will depend on the tart or muffin pans in which the pies will be baked.) Cut circles for the tops with a smaller cutter, or small biscuit cutters that form hearts, stars, diamonds, etc.

I’ve ‘played around’ with a number of different versions of the classic Thai dish, Pad Thai. This is a fairly simplified version, but I think that is one of the factors in its favour. With a little practice, this tasty dish can actually be prepared in 15-20 minutes from start to finish, making it perfect for a quick weeknight meal. I made a double batch in a large electric frypan last weekend for a family gathering and it was a great success. For 2–3 large servings: 150–200g rice noodles 1 tablespoon canola oil 1 large egg, lightly beaten 3 cloves garlic, crushed, peeled and chopped about 200g boneless skinless chicken breasts, thinly sliced 1 teaspoon minced red chilli 200g cooked prawns, thawed and drained if frozen 1 tablespoon canola oil 4 spring onions, sliced diagonally 3 tablespoons fish sauce 2 tablespoons wine vinegar 1 tablespoon lime (or lemon) juice 2 tablespoons sugar 1-2 cups bean sprouts chopped fresh coriander and roasted peanuts to garnish Place the rice noodles in a large bowl, cover with boiling water and soak for 5–10 minutes or until soft and flexible, then drain well. (Check after five minutes as different brands seem to soften at different speeds and some get too soft if soaked too for long.) Heat about 1 teaspoon of the oil in a large wok or frypan, then add the beaten egg and cook to form a thin omelette. As soon as the upper surface looks dry, roll or fold the omelette and remove it from the pan. Cut it into 1cm ribbons and set aside. Add the rest of the first measure of oil to the pan, then add the garlic, cook over a high heat until it just begins to brown, then add the chicken and stir-fry for 3–4 minutes until chicken has lost its pink colour and is beginning to brown. Stir in the chilli and prawns and stir-fry for a minute longer, then add the noodles, second measure of oil and the spring onion greens. Toss to combine then add the fish sauce, vinegar, lime (or lemon) juice and sugar. Stir-fry until the liquid has almost disappeared, then add the bean sprouts and cook for 1 minute longer. Serve immediately garnished with chopped coriander and peanuts. Photography: Lindsay Keats

What are you doing for Waitangi Day (6 Feb for those outside New Zealand)? I’m doing something a little different and am heading to Sydney to do a live cooking show, “In the Kitchen with Simon Holst” on TVSN (that’s Freeview Channel 20 or Channel 24 on Sky), I am very excited! In New Zealand the show will be at 2:30pm (or 12:30pm AEDT if you’re in Australia). If you can’t catch it live you can also view it ‘on demand’ at https://www.tvsn.co.nz/nzitvsn/video-on-demand/index.php . Recipes from the show will go up on Facebook at TVSNLIVE, but as a little taster, here’s one of the recipes I’ll be preparing… Star Attractions Star shapes make these look extra special (just cut by hand around a cardboard template if you don’t have a star cutter big enough) but if you’re in a rush rounds, rectangles, or any other shape for that matter, are just as delicious. (Rectangles are a good ‘economical’ shape - you can get six servings from a single pastry sheet.) For 4 servings: 1-2 sheets (about 150-300g) pre-rolled frozen flaky pastry, thawed 2 cups berries, single variety or mixed strawberries, raspberries or blueberries 1-2 tablespoons caster sugar 2 tablespoons orange juice 250-300ml cream 1-2 tablespoons caster sugar finely grated rind ½ an orange 2-3 drops vanilla essence Icing sugar to dust Turn the oven on to 200°C. While the oven heats, cut the pastry shapes (see introduction). Arrange the pastry on a baking sheet and chill until the oven is ready, then bake for 5-6 minutes until puffed and golden brown. Remove from the oven and cool on a wire rack. (You can do this well in advance if you like.) Hull and halve or quarter any large strawberries, then place the fruit in a medium sized bowl. Sprinkle in the sugar (start with the smaller amount and add more if required) and orange juice, then stir gently to combine. Pour the cream into large bowl, add sugar to taste, the orange rind and vanilla, then beat or whisk until softly whipped (will just hold it shape but does not look dry). Assemble just before serving by carefully splitting the pastry shapes into two layers. Place the bottom layer on a flattish plate or bowl and cover with a generous spoonful of the berries. Top the berries with a blob of cream, then carefully place on the pastry cap. Dust with icing sugar (put a little in a fine sieve and tap or shake gently) and serve. Photography: Lindsay Keats

Transforming any casserole (or even combination of leftovers) into pot pies is a great way to ‘dress it up’ and make them seem far more impressive for very little extra work! Here I’ve used a quick and easy chicken mixture, but you could use almost any favourite casserole for the filling. To make life your life really easy, it’s worth keeping a package or pre-rolled flaky pastry sheets on hand in the freezer – they can be whipped out and used like this at very short notice. It is however difficult to give an exact quantity required. This depends on the shape and size of the containers you use and how many ‘lids’ you can get from one pastry sheet. (This recipe makes enough filling for four 350ml bowls which are about 11cm across.) For 4 servings: 2 Tbsp olive or canola oil 2 medium (350g trimmed total) leeks, sliced 2–3 cloves garlic, crushed, peeled and chopped 250–300g button mushrooms, halved or quartered 400g boneless skinless chicken breasts or thighs, cubed 1 Tbsp chopped fresh thyme (or 1 tsp dried) 1/2 cup dry white wine 1/2 cup cream 1/2 - 1 tsp salt black pepper to taste 2–4 sheets pre-rolled flaky pastry, thawed 1 egg plus 1 Tbsp water, lightly beaten Heat the oil in a large non-stick pan. Add the leeks and garlic and cook, stirring frequently, until the leeks are soft (about 5 minutes). Stir in the mushrooms and continue to cook until theses have just softened, then add the chicken and stir-fry until the chicken has lost its pink colour. Add the thyme, wine and cream and simmer for 10–12 minutes or until the chicken is cooked through. Season to taste with salt and pepper. Preheat the oven to 200˚C. Place the pastry sheets on a dry lightly floured bench and cut four rounds, slightly larger (about 1cm) than the tops of your selected bowls/ramekins. Cut the trimmings into strips about 1.5cm wide. Divide the filling between the four containers, filling each to about 1cm below the rim. Brush the rims lightly with water, then make a ring of the pastry strips around the top of each dish, pressing them down gently. Lightly brush the pastry-covered rims with water then top with the pasty rounds to make a lid. Gently press the around the edges, fluting them and decorating the tops with pastry trimmings if desired. Using the point of a sharp knife, carefully poke a vent in the centre of each pie, then brush the tops lightly with the beaten egg mixture. Place pies in the oven and bake at 200˚C for 15–20 minutes or until the tops are golden brown. Serve alone or accompany with a salad or lightly cooked vegetables and a slice or two of French bread Note: The filling mixture can be prepared in advance. Photography: Lindsay Keats

Over the years I’ve experimented with a number of different falafel recipes. I have used soaked (dried) chickpeas and even ground dried chickpeas but have always thought it quicker and easier to use canned chickpeas. In my inititial attempts I had trouble keeping the falafel together as they fried, but now I’ve cracked it: the answer was as simple as adding a little flour! For 2–3 servings: 400g can chickpeas, drained 1/2 small red onion, roughly chopped 1 clove garlic, peeled 2–3 Tbsp chopped parsley 1/4 cup flour 1 tsp cumin 1 tsp coriander 1 tsp paprika 1/2 tsp salt 2 Tbsp water extra flour to shape oil to fry Yoghurt Sauce: 1/2 cup plain unsweetened yoghurt juice 1 lemon 1 clove garlic, chopped 1/2 tsp each paprika and salt To serve: pita bread shredded lettuce, grated carrot, diced tomato Put the chickpeas, onion, garlic and parsley in a food processor and process until everything is evenly chopped and the chickpeas resemble coarse crumbs. Add the flour, spices and salt then process again to mix. Measure in the water and process until evenly combined. Using wet hands to prevent sticking, shape the mixture into 8–9 patties 4–5cm across and about 1.5cm thick. Dust the patties with a little extra flour. Heat about 5mm of oil in a non-stick frying pan. Fry the patties in batches for 3–4 minutes per side until they are golden brown. Drain the cooked patties on paper towels. To make the Yogurt Sauce, combine all the ingredients in a small bowl, then mix to combine. To serve, warm the pita breads either in the oven or microwave. Split the bread to form a pocket, then fill with shredded lettuce, grated carrot and add 2–3 of the falafel patties. Finish with a little of the Yoghurt Sauce (or the sauce of your choice) and serve. Photography: Lindsay Keats Photography

Butterflying (removing the spine and flattening) a chicken means it cooks much faster than a whole chicken. This way, you can cook a chicken in about 45 minutes, perfect for a weeknight or anytime you feel like a roast meal but are in a rush… For 4–6 servings: 1.6–2.0kg whole chicken 2 Tbsp olive oil juice 1 lemon 2 cloves garlic, chopped 1 Tbsp paprika 1/2 tsp oregano 1/2 tsp salt 1-1.2kg floury or all-purpose potatoes juice 1/2 lemon 2 Tbsp olive oil 2 cloves garlic, chopped 1/2 tsp salt Turn the oven on to preheat to 200°C. Place the chicken breast-side down on a board. Using a sharp knife or kitchen scissors, cut down one side of the spine from tail to neck. Repeat down the other side of the spine, then lift it out and discard. Open the chicken like a book until you encounter some resistance, then turn it over and press firmly on the breast until the breastbones crack and the chicken lies flat. Stir the first measures of olive oil, lemon juice, chopped garlic, paprika, oregano and salt together in a small bowl. Place the butterflied chicken in a foil-lined oven tray, then pour the oil mixture over it. Rub and or turn the bird in the marinade so all surfaces are coated. Place the chicken on a rack in the middle of the preheated oven and cook for 40–50 minutes or until golden brown and the juices run clear when the chicken is pierced at the thickest parts (the breast and thighs). When the chicken is cooked, remove it from the oven and let it rest for few minutes before dividing into portions. Scrub the potatoes then cut them each into eight wedges. Place the potato wedges in a sturdy plastic bag, then add the remaining ingredients. Toss or massage the bag so the potatoes are covered in the oil mixture, then spread them in a single layer on a baking paper-lined oven tray. Place the potatoes on a rack above the chicken and bake for 40–45 minutes until golden brown and tender. Photography: Lindsay Keats Photography

When I first made this, I was surprised by how well it was received - it's just so easy! You can also prepare and assemble the dish in advance, then bake it when it is required, definitely an additional bonus. Although this does work with any boneless, skinless chicken (I use whatever is cheaper at the supermarket), thighs are probably a little nicer as they have less of a tendency to dry out. For 6 servings: 500g short pasta shapes (spirals, penne etc) 500g boneless skinless chicken breasts or thighs 2 Tbsp olive or canola oil 1 medium onion, peeled and diced 1 large clove garlic, peeled and chopped 400g can diced tomatoes in juice 2 Tbsp tomato paste 1 tsp dried basil 1 tsp salt pepper to taste 1/2 cup cream 1/2-1 cup grated cheese Bring a large pot of lightly salted water to a rapid boil and cook the pasta for 8-10 minutes – it should be just slightly underdone at this stage as it will soften a little more as it is baked – then drain it and set it aside. Cut the chicken crossways into slices about 7mm thick. Heat one tablespoon of the oil in a large frypan, then add the chicken and stir-fry until it is lightly browned. Lift the chicken from the pan and set it aside. Add the onion and garlic to the pan and cook, stirring frequently until the onion is soft and beginning to turn clear. Stir in the canned tomatoes, tomato paste, basil, salt and pepper to taste. Add the chicken and cream to the tomato mixture and simmer gently for a few minutes. Non-stick spray or oil a shallow 2.5-3 litre capacity casserole dish. Stir the tomato and chicken mixture through the cooked pasta, then tip the pasta mixture into the prepared dish. Sprinkle with the grated cheese. (You can make the dish to this point in advance if desired, then cover and refrigerate until required.) Bake at 180°C for 20-30 minutes (use the longer time if the casserole was refrigerated) until the top is golden brown. Serve with a simple salad on the side.

I’ve baked sausages before and I love roast potatoes, but I’d never thought about cooking them together — now I wish I’d tried this much earlier. It makes an interesting, colourful and easy meal. The addition of the bread may sound a little unusual and isn’t absolutely necessary, but I think it does add colour and texture to the dish. For 4 serving: 800–900g potatoes, scrubbed 6 (about 500g) good pork sausages 1/4–1/2 loaf bread (125g) 2 cloves garlic 1–2 tsp each rosemary and thyme leaves 3 Tbsp olive oil salt and pepper 20 cherry tomatoes chopped parsley to garnish Preheat the oven to 200°C and line a large roasting pan with baking paper or a Teflon liner. Cut each potato into quarters or eighths depending on size and the sausages into 3–4 pieces each (the pieces of sausages and potatoes should be roughly the same size). Spread the sausages and potatoes in the prepared roasting pan. Roughly chop the garlic and scatter it over with the herbs. Drizzle with 2 tablespoons of the oil then place in the middle of the oven and cook for 20 minutes. Stir the sausages and potatoes then tear the bread into bite-sized pieces and scatter it and the cherry tomatoes over the top. Return the tray to the oven and roast for a further 15–20 minutes. Remove from the oven and stand for 5 minutes. Garnish with the parsley and serve. Photography: Lindsay Keats

It easy to subconsciously classify eggs as “breakfast food” (or perhaps brunch), but there’s no need to pigeon hole them in this way. While this makes a delicious (if slightly decadent) breakfast or brunch perfect to try this weekend, who could refuse a meal of poached eggs on top of steaming fresh asparagus, drizzled with Hollandaise sauce at any time of the day? Making Hollandaise sauce gets some ‘bad press’ – made traditionally it can be a little bit tricky, but armed with some modern technology (a microwave and food processor), it is much simpler. That said, if you do need to heat the sauce to thicken it (or want to make it in advance and reheat), the trick is heat it gently in short bursts (Medium (50%) power for 15 seconds at a time) and whisk it inbetween. For 3–4 servings: Easy Orange Hollandaise 2 egg yolks (preferably room temperature) 1 tablespoon each lemon and orange juice 1–2 teaspoons finely grated orange rind 100g butter, cubed pinch salt (optional) 500–600g asparagus 1–2 tablespoons butter 3–4 eggs 3–4 slices thick toast Place the egg yolks, lemon juice, orange juice and rind in a food processor (fitted with a metal chopping blade) or blender. Put the butter in a microwave safe container, cover to prevent spattering (a saucer works well if your container doesn’t have a lid) and microwave on high for 2–3 minutes until bubbling vigorously. Turn the processor on and add the very hot butter in thin stream while the motor is running. Season with salt to taste. The hot butter should thicken the mixture, but if you think the sauce is too runny, transfer back to the microwave container and heat on Medium (50%) power for 15 seconds then whisk briefly. Repeat if necessary. Warm the same way just before serving. To cook the asparagus, bring 5–10mm water to a rapid boil in a large (lidded) frypan. Add the asparagus and cook covered for 3–4 minutes, shaking it occasionally. When tender, drain off the water, return it to the hot pan, add the butter and toss to coat evenly. Cover and set aside while you poach the eggs. Heat about 5cm water in a large pan until it just boils. Add a tablespoon of white wine or cider vinegar and about 1/2 teaspoon salt and stir. Break the eggs gently into the water. Cook, just at boiling point or slightly below, for about 4–5 minutes or until the yolks are as set as you like. Place a piece of toast on each plate, divide the asparagus between the plates, arranging it on top of the toast then, using a fish slice or perforated spoon, gently lift an egg onto each pile of asparagus. Pour a little of the warmed sauce over each, serve immediately and enjoy! Photography: Lindsay Keats

It’s hump day, so how about a delicious chocolaty treat to ease the way through the rest of week? I've tried various flourless chocolate cake recipes before, but this one is my favourite! It’s the method the method that makes this it a little different. Beating the egg whites separately lightens the texture a little, but the cake is still fudgy and moist. It might not be something you make everyday, but it is quite simple, and there are some days that everyone could do with a lift…(Oh yes, and it’s gluten free!) For 8-10 servings: 200g chocolate (about 60% cocoa solids) 200g butter, cubed 3/4 cup (170g) sugar 4 large (size 7) eggs Preheat the oven to 180°C. Line a round 23cm tin with baking paper and spray it thoroughly with non-stick spray. Break the chocolate into small pieces and place in a microwave bowl with the cubed butter. Microwave on Medium (50%) power for 2 minutes, stirring every 30 seconds, (or heat in a bowl over a pot of simmering water) or until the butter and chocolate have melted and are evenly combined. Add half of the sugar and stir again. Separate the eggs, placing the whites in a large clean bowl and adding the yolks to the chocolate mixture. Beat the whites until they look foamy, then add the sugar and beat until they form stiff peaks. Add the chocolate mixture to the beaten whites, then fold everything together. Spoon the batter into the prepared tin. Bake for 30-40 minutes or until a skewer comes out clean. Photography: Lindsay Keats

It is becoming decidedly ‘Springish’ here (on a good day anyway!), and for some reason that has made me think of this simple cake. It makes an interesting dessert and a good conversation starter! The idea of using extra virgin olive oil in a cake may seem a little odd, but it adds to the fruity flavour while the polenta gives an interesting, slightly crunchy texture. It is good served dusted with icing sugar and a little lightly whipped cream, or if you want to give it an extra lift, try it drizzled with a little of the orange syrup as well. For a 23cm cake (8-10 servings): zest and juice of 1 orange 1/2 cup extra virgin olive oil (or other vegetable oil) 2 large (size 7) eggs 1/2 tsp salt 1 cup sugar 1 1/4 cups self raising flour 1/2 cup instant polenta Preheat the oven to 180°C. Zest the orange and place the zest in a large bowl. Squeeze the juice from the orange and make it up to half a cup with a little water if required. Add the orange juice, oil and eggs and salt to the bowl and whisk to combine. Measure in the sugar then whisk again until the mixture looks pale and creamy. Measure in the flour and polenta and stir to combine. Pour the batter into a baking paper lined and non-stick sprayed 23cm round tin and bake at 180°C for 25-30 minutes. Leave to cool for 5-10 minutes in the tin before removing and cooling completely on a rack. Dust with icing sugar just before serving with a little lightly whipped cream, yogurt or icecream. Orange Syrup Finely grate the zest from half an orange, and place it in a small pot or microwave safe bowl. Squeeze the juice of the orange and add this to the pot or bowl and stir in 1/2 cup sugar. Heat, stirring occasionally, on the stovetop or in the microwave until the mixture boils and the sugar dissolves. Cool a little before serving alongside the cake. Photography: Lindsay Keats

I was going to give you a recipe for a chocolate cake (I will get there another day!), but when I was in the kitchen earlier, I realised there were a few, rather sad looking, overipe bananas in the fruit bowl. This can mean only one thing – it’s banana cake time! I’m sure everyone has their own favourite version, but this quick and easy one really works…. For a 21cm ring cake or a large loaf 3 medium very ripe bananas 1/2 cup canola or other oil 1 cup lightly packed brown sugar 1 tsp vanilla essence 1/2 tsp salt 2 large eggs 1/2 cup milk 2 cups self-raising flour Preheat the oven to 180°C (or 170°C for fan bake). Place the bananas in a shallow dish and mash with a fork, working from one end to the other to avoid leaving chunks. Put the mashed banana in a large bowl, then add the oil, sugars, vanilla, salt and eggs. Beat until the eggs are well blended. Stir in the milk, then add the flour and beat again until well combined. Pour the batter into a non-stick sprayed 23cm ring pan (7-cup capacity) or a large loaf tin. Bake for 40–50 minutes until the top is golden brown, the centre springs back when pressed, and a skewer poked into the middle comes out clean; don't worry if the top cracks slightly. Leave to stand in the tin for 5 minutes, then turn out onto a cooling rack. This is particularly good served warm, plain, or dusted with icing sugar, or with ice cream and fresh fruit for dessert. Or leave to cool completely and ice with chocolate icing below. Chocolate Icing 1 Tbsp cocoa powder 1 Tbsp butter 2 Tbsp boiling water 1/2 tsp vanilla essence 1 cup icing sugar, sifted To make the icing, measure the cocoa and butter into a small bowl. Add the boiling water and mix to a paste. Add the vanilla essence and icing sugar and beat until smooth. Adjust the thickness by adding a little extra water or icing sugar if necessary.

These rich and somewhat decadent eggs are a fun (and delicious) little project to try in the run up to Easter. The filling is rich and smooth, and can be made with either dark or white chocolate, which can in turn be coated with either the same type of chocolate, or for a contrast the other type. (Note, a white coating will probably not be opaque enough to completely conceal a dark filling.) For 12-15 eggs: Filling: 150g dark or white chocolate 2 Tbsp orange liqueur or 1/2 tsp finely grated orange zest plus 2 Tbsp orange juice 25g butter 1 egg yolk To coat: 100-150g dark or white chocolate 1/2- 1 tsp Kremelta (optional) Break chocolate into squares and put in a round microwave-proof or heat-proof glass container with the liqueur or orange zest and juice. Microwave uncovered on Defrost (30%) power for 3-4 minutes, stirring every 30 seconds or so, or heat in a bowl over boiling water until the chocolate has melted enough to be mixed smoothly with the liqueur. Stir in the butter and egg yolk until well combined. (The melted chocolate will melt the butter.) Refrigerate until firm enough to shape into roughly walnut-sized egg shapes. Arrange the ‘eggs’ on a baking paper lined tray, and place in the fridge or freezer for at least 20-30 minutes (or overnight). When the ‘fillings’ are well chilled, prepare the chocolate/s of your choice for coating. Break or chop the chocolate up into small pieces and place it in small bowls and melt it in the microwave or on the stovetop, as described above, and stir until it is smooth and glossy. If it seems thick, you can thin it a little by adding 1/2-1 a tsp Kremelta and stirring again. Cover a tray with baking paper. Working one at a time, take a chilled centre, and dunk it in the melted chocolate, turn it so it is coated on all sides, then immediately lift it out (if you leave it for too long it will begin to melt!), let it drain for a second or two, then place it on the baking paper covered tray. You may have, or can buy special wire loops for dipping chocolates, or you can fashion your own from soft wire, or use a fork. It may take a few goes to work out a system that gives a smooth, unblemished coating, but even if they don’t look perfect they still taste great! Refrigerate again until the chocolate has set. Refrigerate or freeze in a covered container until required.

I know the weather isn’t going to be the same everywhere, but it is cold, windy and raining here today, definitely ‘soup weather’! Actually, the weather doesn’t have to be miserable to enjoy this, it makes a simple, tasty meal in almost any conditions. I love this simple soup: you take some humble ingredients, throw them in a pan with water, simmer away for a while and you get something warm and satisfying at the end. OK, it might not always be quite as simple as that ’but this recipe really does turn humble ingredients into a tasty economical meal with relatively little effort. For 4–6 servings: 2 Tbsp vegetable oil 1 medium–large onion, diced 2 cloves garlic, peeled and chopped 2–3 sticks celery, thinly sliced 1 medium–large carrot, grated 8 cups hot water 1 Tbsp vegetable stock powder 1/2 tsp oregano 1 cup brown lentils 1/2 cup red wine 1/2 cup orzo 1/4–1/2 cup chopped parsley 2 cups lightly packed (75–100g) chopped spinach leaves salt and pepper to taste Heat the oil in a large saucepan. Add the onion, celery and carrot. Cook for about 5 minutes, stirring occasionally. Add the water, stock powder and oregano. Put the lentils in a sieve and rinse them thoroughly, then stir into the pan. Bring the soup to the boil, then simmer for 20–25 minutes or until the lentils are tender. Add the red wine, orzo and parsley. Boil gently for about 10 minutes or until the orzo is cooked through. Stir in the spinach and cook for a few minutes longer. Season to taste with salt (if required) and pepper, then serve with crusty bread. Photography: Lindsay Keats

This curry is a great way to turn fresh or frozen chicken pieces into a really interesting meal. I quite like having quite a bit of liquid at the end — it soaks deliciously into rice when served, but if you want it thicker, cook it uncovered for 5–10 minutes before you add the vegetables and the sauce will thicken up. For 4 servings: 2 Tbsp vegetable oil 1kg chicken pieces (drumsticks, thighs or nibbles) 1 large onion 2 cloves garlic, peeled 2 Tbsp roughly chopped fresh ginger 1 Tbsp curry powder (mild or hot)* 1 tsp ground turmeric 2 Tbsp light soy sauce 3/4 cup coconut cream 3–4 small potatoes, quartered 1/2 cup water 1–2 cups green vegetables (frozen peas or beans, broccoli, zucchini, etc) salt and pepper to taste 1–2 Tbsp chopped fresh coriander, optional *You can vary the ‘hotness’ by using hot or mild curry powder (most supermarkets now have both). Heat 1 tablespoon of the oil in a large saucepan with a close-fitting lid, then add the chicken pieces and cook until golden brown. Remove and set aside. Peel and roughly chop the onion, then place it in a blender or food processor with the garlic and ginger. Process until you have a smoothish paste. Add the curry powder, turmeric, soy sauce and coconut cream, then process again. Add the remaining oil to the pan and heat over a medium to high heat. Add the paste mixture and cook for 3–4 minutes, stirring frequently. Add the chicken, quartered potatoes and water to the paste. Bring the mixture to the boil then reduce the heat to a gentle simmer. Cover and cook for 25–30 minutes or until the chicken is cooked through and the potatoes are tender. If you want a thicker sauce, remove the lid and cook for 5–10 minutes before adding the vegetables, otherwise run frozen vegetables under hot water until thawed, or cut fresh vegetables into bite-sized pieces, then add these to the curry mixture, cover again and cook for a further 5–10 minutes until the vegetables ready. Serve over plenty of steamed rice with a salad on the side, if you like. If you can find them at your supermarket, fresh or frozen naan bread or roti also make a delicious accompaniment. Photography: Lindsay Keats

This is one of my favourite pasta dishes. Being a cream based sauce it can't really be called low in fat, but it does have a number of redeeming characteristics which make it a good occasional meal. It’s delicious and simple to prepare, taking about 15 minutes from start to finish - a real bonus if you're trying to escape the kitchen on hot summer evenings. It is also a great way to use up left-over ham that you are beginning to wonder how to dispose of. For 3-4 servings: 1 tsp olive oil 50g butter 200g ham 1 Tbsp flour 250-300ml cream 1/4 cup white wine, water or milk 1 cup frozen peas 1 Tbsp basil pesto 1/2 tsp salt black pepper to taste 400g fresh or dried fettuccine Start by putting on a large pot of water for the pasta. Heat a medium-large pan to make the sauce then add the oil followed by the butter. While the butter heats, slice the ham (fairly thinly) then cut the slices crossways to give narrow strips or matchsticks. Sauté the ham in the butter, stirring frequently, until it has turned golden brown, then stir in the flour and cook for a minute longer. Pour in the cream and wine (or water or milk) and allow the mixture to come to the boil before adding the peas and seasonings. Reduce the heat to very low (or turn off the element but don't remove the pan) and leave to simmer gently while you cook the pasta. Drain the cooked pasta and toss with a little extra olive oil (or additional butter) before gently stirring in the sauce. Serve immediately topped with a generous grind of pepper and/or some chopped fresh herbs and grated Parmesan. A green or tomato salad and crusty bread or rolls make ideal accompaniments. Photography: Lindsay Keats

I’ve probably left this a little late in the day (although this is does make a quick and easy meal), but as today is World Vegetarian Day, it seems worth a post…Anyway, even if you don’t try it today, it’s worth a go another time. This very simple pie is loosely based on Greek Spanakopita – it is another great example of how filo pastry can be used to make a dramatic looking dish with a minimum of effort. It can be served hot, warm or cold and is great as part of a summer picnic. For 4-6 servings: 1 tablespoon olive oil 1 medium onion ¼ cup pine nuts 500g frozen spinach, thawed and drained 200g feta cheese, crumbled 1/4 teaspoon each dried basil, thyme and grated nutmeg 1/2-1 teaspoon salt black pepper to taste 2 eggs 10 sheets filo pastry about 2 tablespoons melted butter or olive oil Heat the oil in a medium-sized pan, add the onion and cook until softened. Stir in the pine nuts and continue to cook until these are golden brown. While the onion cooks squeeze as much liquid as you can from be thawed spinach. Place the spinach in a large bowl and add the crumbled cheese, then the seasonings and the onion-pine nut mixture (The quantity of salt required will depend on the saltiness of the feta – vary it to taste.). Add the eggs and stir until well mixed. Preheat the oven to 200°C, and non-stick spray or oil a shallow casserole dish (about 20x25cm). Lay two sheets of filo out on the bench, and brush the top sheet lightly with melted butter or olive oil. Lay these sheets lengthways down the prepared dish, gently pressing them into the bottom, leave the over-hanging edges. Prepare another two sheets and lay these into the dish at right angles to the first sheets. Repeat this process so that there are eight sheets of filo in the dish. Gently spread the spinach filling mix over the pastry in the bottom of the dish. Cover the spinach mixture with another two sheets of filo, folded to make them fit. Fold in the over-hanging edges of the bottom sheets, and lightly brush the surface with oil or melted butter. Bake at 200°C for 20-25 minutes until golden brown and firm when pressed in the centre. Serve hot, warm or even cold. Photography: Lindsay Keats

A traditional biryani is a layered rice and curry mixture – which although delicious does involve several steps. In this stripped down version I’ve simplified the whole process so everything is mixed together and cooked in a single pan, making it a great one pan meal! For 3–4 servings: 2 Tbsp canola oil 1 medium onion, diced 2 cloves garlic, chopped 2 Tbsp mild curry powder 1–2 Tbsp grated ginger or 1 tsp ground ginger 300–400g boneless, skinless chicken, cut in 1cm slices 1 1/2 cups basmati rice 3 cups boiling water 2 tsp instant chicken stock 400g can diced tomatoes in juice 1–1 1/2 cups frozen peas or beans salt and pepper to taste Heat the oil in a large pot or frypan with a tight fitting lid. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes or until soft and beginning to brown. Add the curry powder and ginger and cook, stirring frequently, for a minute longer. Tip the chicken into the pan and stir-fry until no longer pink, then stir in the rice. When the rice is coated with the oil, add the hot water, instant stock and tomatoes (in their juice). Stir to combine. Heat the mixture to boiling, then reduce the heat to a gentle simmer. Cover tightly and cook for 12–15 minutes, stirring occasionally to prevent the mixture catching on the bottom, until the rice is tender. Run the frozen peas or beans under hot water to thaw, then stir them into the rice mixture. Cover again and cook for 2–3 minutes longer. Season to taste with salt and pepper. Serve with naan or other Indian breads. A little chutney on the side makes a nice touch if you have it. Variations: For an extra fragrant mixture, add a couple of bay leaves and a 5cm cinnamon stick with the rice. For a tasty and attractive garnish, fry 2 Tbsp of slivered almonds in 1–2 tsp oil. When golden brown add 2 Tbsp currants and stir until they puff up. Remove from the pan and set aside until required. Photography: Lindsay Keats

Yes, it is an unusual name, but you would never know by their taste or appearance that these biscuits contain relatively little oil and are high in fibre from rolled oats and wholemeal flour. While cookies (and most other sweet snacks) certainly aren’t essential, they do make school (or workplace) lunches that little bit more interesting. It’s certainly nice to think that when you add the little extra ‘somethings’ (or even sit down yourself with a cup of tea or coffee), they might have at least something to add from a nutritional point of view. For 30-36 cookies: 1 cup rolled oats 1 cup wholemeal flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chocolate chips 1/2 cup sultanas 1/2 cup chopped walnuts 1/2 cup canola oil 1 large (size 7) egg 1/2 cup brown sugar 1/2 cup white sugar 1 teaspoon vanilla Preheat the oven to 190°C (or 180°C if using fan bake). Measure the oats into a food processor fitted with the chopping blade and process until they resemble coarse flour. Transfer the processed oats to a large bowl and add the next six ingredients (make sure there are no lumps in the baking soda) and stir to combine. Put the oil, egg and the sugars in the food processor and process until pale and creamy looking. Add the vanilla and process again to mix. Pour the liquid mixture into the dry ingredients and stir until thoroughly combined. Using two spoons drop small walnut sized pile of the mixture onto Teflon or baking paper lined oven sheets, leaving 4-5cm between each to allow spreading as they cook. Place, one tray at a time, in the middle of the oven and bake for 10-12 minutes until golden brown. Cool on racks before transferring to airtight container for storage. Photography: Lindsay Keats

A good carrot cake is hard to go past. I think this one is nice enough to enjoy un-iced (try serving it as a dessert warm from the oven with ice cream on the side). However, if you’re willing to make a little extra effort, the icing definitely adds another dimension (and if your conscience allows, you could even consider doubling the quantities!). For a 23-25cm cake 1/2 cup canola or other oil 3 large eggs 3 cups grated carrot 1 1/2 cups plain flour 1 cup brown sugar 1 tsp baking soda 1 1/2 tsp baking powder 2 tsp ground cinnamon 2 tsp ground mixed spice 1/2 tsp salt 1/2 cup raisins (optional) 1/2 cup chopped walnuts (optional) Cream Cheese Icing 1/2 cup cold cream cheese 1 tsp vanilla essence 1–1 1/4 cups icing sugar Preheat the oven to 180°C. Measure the oil into a large bowl, break in the eggs and whisk until well combined. Add the grated carrot and stir until well mixed. Sift in the flour, sugar, baking soda and powder, spices and salt. Sprinkle with the raisins and nuts if using, then stir until evenly mixed. Non-stick spray a round 23-25cm tin. Pour the batter into the tin, then bake at 180°C for 25–35 minutes or until a skewer poked in the centre comes out clean. Remove the cake from the oven, allow to cool in the tin for a few minutes before turning it out and cooling completely on a rack. To make the icing, combine the cold cream cheese and vanilla essence in a food processor. Sift in the icing sugar (start with the smaller quantity) and process just enough to mix thoroughly.