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Original recipe Ingredients 85 grams unsweetened chocolate, roughly chopped 1/2 cup (115 grams) unsalted butter, plus extra for pan 1 1/3 cups (265 grams) granulated sugar 2 large eggs 1 teaspoon (5 ml) vanilla extract 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt 2/3 cup (85 grams) all-purpose flour Directions Heat oven to 175°C. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. Let cool and cut into desired size. Let cool in the fridge.

Original recipe Ingredients 500g chicken breast 1 Tbsp oil 2 carrots, peeled & sliced into sticks 1 red pepper, thinly sliced 3 spring onions, chopped 2 garlic cloves, sliced ½ cup water 500g fresh egg noodles 1 tsp sesame seeds Sauce ¼ cup oyster sauce 2 Tbsp soy sauce 1 Tbsp sesame oil 1 Tbsp cornflour 1 tsp sugar ¼ cup water Directions Mix together the ingredients for the chow mein sauce, set aside. Slice the chicken breast in half lengthways then thinly slice the whole breast into strips. Heat a large frying pan over a medium heat then add the oil. Cook the chicken strips until golden brown then set aside. Add the carrots, red pepper, spring onion and garlic to the pan along with ¼ cup water and sauté for a few minutes. Add the egg noodles and another ¼ cup of water and continue to fry. Add the chicken back to the pan then pour over the sauce. Stir fry all the ingredients together to coat in the sauce for a further 2 minutes. Pour into a large serving bowl or individual bowls. Sprinkle with sesame seeds and serve. Notes

Original recipe Makes 10-15 small patties Ingredients 2 cups potatoes mashed potatoes 1 cup canned chickpeas drained 1 egg (if frying in oil) 1/4 cup minced onions (optional) 1/2 tsp red chilli powder (adjust to taste) 1 tsp garam masala 1/4 tsp powdered cumin 1 tsp ginger garlic paste 1/2 tsp freshly cracked black pepper (adjust to taste) 1/2 cup breadcrumbs Salt to taste Oil for frying Directions Boil potatoes, peel, and mash before measuring out 2 cups If using canned chickpeas, drain and rinse before adding 1 cup to the mashed potato in a large bowl. If using dried chickpeas, soak overnight and pressure cook for 20 minutes before using Using a potato masher, mash the potato and chickpeas together until you get a smooth mixture To this, add 1/4 cup minced onions (this is optional), 1/2 tsp red chilli powder, 1 tsp garam masala, 1/4 tsp powdered cumin powder, 1 tsp ginger garlic paste, 1/2 tsp freshly cracked black pepper, 1/4 cup chopped fresh coriander leaves and salt Add one egg if you plan to fry these in oil. They will break into tiny pieces otherwise. Mix well until the ingredients are well incorporated. Taste a small bit to see if the spice levels and salt are as you prefer If you have store-bought breadcrumbs, measure out 1/2 cup and add at this time. If not, toast a slice of bread until nicely browned, powder coarsely in a mixer or blender, and add to the above Mix again well until you get the patty mixture Shape into desired sized patty (larger sizes if you want to use for burgers) and set aside For air-frying the patties ...

Original recipe Serves 4 Ingredients 1kg butternut squash, cut into small cubes 2 tablespoons oil olive or coconut oil 150g carrots chopped small 1 cup chopped leek or onion 3 large garlic cloves finely chopped 2-3 teaspoons ginger puree 2-3 teaspoons curry powder 2 teaspoons turmeric powder optional ½ teaspoon sea salt ⅛ teaspoon pepper I used white for this recipe 3 cups broth chicken or vegetable, preferably homemade 4-6 tablespoons pomegranate seeds 4 tablespoons toasted pumpkin seeds see link below Directions Heat oil in a medium pot until warm. Add chopped carrots and leeks. Cook until softened. Add the garlic and cook 1 minute. Add the ginger, curry powder, turmeric (if using) salt and pepper. Cook for 1-2 minutes for the flavors of the spices to bloom. Add the squash and broth. Cover and simmer until all vegetables are very tender, about 20 minutes. Puree soup until smooth in a Vitamix or blender. Serve warm, garnished with pomegranate seeds and toasted pumpkin seeds if desired. Leftover soup keep well refrigerated for 4-5 days. Notes Serve topped with Greek yoghurt or cream, and citrusy dukkah. This also goes well with Quick Naan