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Original Recipe 30 minutes. Serves 4-ish Ingredients 8 ounces uncooked pasta 1/2 tablespoon olive oil 1-2 chorizo sausage cut into small pieces 1/2 small onion chopped finely 3 cloves garlic minced 1 can diced tomatoes with juices 1/2 cup cream Salt & pepper to taste Herbs (rosemary, thyme, oregano, etc) to taste Freshly grated parmesan cheese optional Directions Boil a large, salted pot of water for the pasta. Cook it until al dente according to package directions. Prep your chorizo and onion. Meanwhile, in a skillet over medium-high heat, add the olive oil and chorizo and fry it until it starts to get crispy (around 7 minutes). Add the onion and cook it until it’s softened (about 5 minutes). Stir in the garlic, tomatoes, and cream. Let the sauce cook for another 5 minutes or so, or until the sauce is reduced to your liking. Taste and season with salt & pepper as needed. Toss with the pasta and serve with freshly grated parmesan cheese if desired.

Original Recipe Serves 4-ish. Can take hours. Ingredients 1 1/2 pounds chicken breasts cut into 1” chunks 1/2 cup cornstarch 2 eggs beaten 1/4 cup flour canola oil for frying 1 cup pineapple chunks 1 red bell pepper cut into 1” chunks 1 green bell pepper cut into 1” chunks 1/2 yellow onion cut into 1” chunks 1/2 cup sugar 1/4 cup brown sugar 1/2 cup apple cider vinegar 1/3 cup ketchup 4 teaspoons reduced sodium soy sauce 2 cloves garlic minced Directions To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl. Pour enough canola oil into a dutch oven or frying pan that is comes up from the bottom about an inch to an inch and a half. Heat the oil on medium high to high heat, you’re looking for the chicken to cook and brown in about 2-3 minutes. Add the cornstarch to a large ziplock bag. Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated. Dip the pieces into the egg, then into the flour before adding to the hot oil. Cook the chicken for 2-3 minutes, until cooked through and crispy. Remove to a cookie sheet (no paper towels!) and continue cooking all the chicken pieces. When done cooking remove all but a tablespoon of the oil. Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender. Add the sauce back in and stir to coat the pieces and cook for 30 seconds to help the garlic warm through. Add the chicken pieces back in and stir until the sauce has thickened and bubbling. Serve immediately, with optional garnishes of sesame seeds or green onions. Notes Half the batch and you’ll be done in a quarter of the time. Frying the chicken in batches takes ages.

Original Recipe Ingredients 1 cup Self Raising Flour (or 1 cup regular + 1 1/2 tsp baking powder) 3 Tbsp cocoa powder ½ cup packed Soft Brown Sugar 80g Butter, melted, cooled ½ cup Milk 1 egg, lightly beaten Vanilla ice cream or cream, to serve Sauce ¾ cup packed Soft Brown Sugar 2 Tbsp cocoa powder, sifted 1 ¼ cups boiling water Directions Preheat oven to 180°C bake (160°C fan-forced). Grease a 6-cup capacity ovenproof baking dish. Sift Self Raising Flour and cocoa into a large bowl. Stir in the Soft Brown Sugar. Whisk Butter, Milk and egg in a jug. Slowly add to flour mixture, stirring until well combined and smooth. Spoon into baking dish and smooth the top. Sauce ...

Original recipe Makes 2 servings (sauce + 2 servings of spaghetti) Ingredients 1 tin tomatoes 1 medium sized yellow onion 5 tablespoons butter 1 1/4 teaspoons salt Directions Put everything in a pot over medium heat. When mixture bubbles, lower to a slow but steady simmer. Stir ever 15-20 minutes until sauce has reduced (45 minutes) Toss together with 2 servings of spaghetti, optionally top with parmesan cheese. Notes I added pepper, olive oil, red wine vinegar, thyme, rosemary, and chopped parsley from the garden. This recipe is easy to add to and hard to mess up.