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Original Recipe Makes 4 servings Ingredients 2 tablespoons extra-virgin olive oil 4 boneless, skinless chicken breasts 1½ teaspoons salt 3 garlic cloves, minced 1 cup heavy cream ½ cup chicken stock 1 teaspoon chicken stock powder ½ cup grated Parmesan cheese 1 (200g) jar sun-dried tomatoes, drained and roughly chopped 1 teaspoon Italian seasoning (rosemary, thyme, oregano, etc.) ½ teaspoon freshly cracked black pepper ½ teaspoon red pepper flakes (optional) ¼ cup thinly sliced basil leaves Cooked pasta or mashed potatoes, for serving (optional) Directions Pat the chicken dry. Season all over with 1 teaspoon salt. Heat the oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. Transfer the chicken to a plate. Add the garlic to the same skillet and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, chicken stock powder, ¼ cup of the parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, ¼ teaspoon red pepper flakes, and remaining salt until fully combined. Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes more. Top chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes and serve over pasta or mashed potatoes, if desired. Notes I haven’t actually made this yet Serve over mashed potatos, cauliflower rice, rice, garlic noodles, zucchini noodles etc

Original recipe Ingredients Spice Mix 1 tsp allspice (mixed spice will work too) 2 tsp cumin powder 2 tsp paprika 3/4 tsp black pepper 1/2 tsp salt Soup 1 tbsp olive oil 2 garlic cloves , finely chopped 1 onion , finely chopped 500g beef mince (ground beef) 1 1/4 cups dried lentils (or 2 cans, drained) 2 carrots, cut into 1cm dice 2 celery stalks, chopped into 1cm pieces 2 zucchinis (small, or 1 large), cut into 1cm dice 100g green beans, trimmed, cut into 1.5cm pieces 800g crushed canned tomato 4 cups / 1 litre beef stock, low sodium 3 cups water Serving ...

Original recipe Ingredients Cake 120g butter, melted ½ cup sweetened condensed milk (160g) 1 packet malt biscuits, crushed (250g) 1 packet explorers (150g), chopped ½ cup dessicated coconut Directions Melt the butter and condensed milk together in a large microwave safe bowl. Add crushed biscuits to the butter and condensed milk mixture. Add the chopped explorers or fruit puffs and mix it all together. Once it is all combined turn out onto a clean surface and form two logs. Use your hands to tightly pack it together. Roll logs in coconut and make sure they are covered all over. Wrap in cling film and chill for at least 1 hour. When ready to serve cut into 2 cm thick slices. Notes You can speed up the setting process by putting it in the freezer for 20 minutes. Store your lolly cake in an airtight container in the fridge.

Original Recipe Serves 4. Prep time 20 mins. Cook time 50 mins. Ingredients 500g orange kūmara, cleaned 1 cup plain flour 3 garlic cloves, finely chopped 300ml cream ½ cup finely grated parmesan, plus more to garnish 1 bag (120g) baby spinach Tip ingredients 2 cups fresh rocket ¼ cup almonds ¼ cup parmesan, grated ¼ cup olive oil Directions Place the kūmara in a large pot of salted water and bring to the boil. Cook for 30 minutes or until cooked through and tender when tested. Drain, then leave to cool. Once cool, peel the skins off the kumara and put through a ricer or mash in a large bowl. Sprinkle the flour and a pinch of salt into the kūmara, then mix gently until a soft dough forms. If the dough is too sticky, add a little more flour. Tip the dough onto a lightly floured benchtop and briefly knead the dough into a smooth ball, adding more flour if necessary. Cut the ball into 8 even-sized pieces and roll each piece into a long rope, around 2cm thick. Cut each rope into even-sized pieces, then lightly dust with flour; placing them onto a floured tray or benchtop. Bring a large pot of salted water to the boil. Add the gnocchi in two batches and cook until they float to the surface. Remove with a slotted spoon and toss in a light drizzle of olive oil in a bowl to prevent the gnocchi from sticking. Place a large non-stick frying pan over medium-high heat with a drizzle of olive oil. Pan fry the gnocchi in two batches until golden brown, remove from the pan and set aside. Add the garlic to the same pan and sauté for 2 minutes until fragrant. Add the cream, parmesan and baby spinach and cook while stirring until the sauce has thickened. Return the gnocchi to the pan, then season to taste and serve.

Original Recipe Ingredients ¼ cup cocoa 1 cup water 1 Tbsp vanilla essence 2 cups flour 2 tsp baking soda 1 cup caster sugar ¾ cup mayonnaise Directions Preheat oven to 180°C. Mix the cocoa, hot water and vanilla essence together in a jug. Cool. Sift the flour, baking soda and sugar in a bowl and make a well in the centre. Combine the mayonnaise with the cocoa mixture and then pour in the well. Mix together gently. Pour into a well greased and lined 20cm round cake tin. Bake for 35-40 minutes until the cake is cooked when tested. Cool in the tin for 10 minutes before turning out onto a cake rack. When cold, ice with a chocolate ganache, or dust with icing sugar to serve.