• Preheat oven to 180°C
•  Cook rice by absorption method (wash rice in saucepan or rice cooker pot until water runs clear, then add water to ½ the depth of the rice above it, if using a saucepan bring to boil and then turn down to lowest heat for 14mins then resting off the heat without uncovering for 5mins) substituting 400ml of the water for the tin of coconut cream.
•  Bake drumsticks for approximately 30mins (they should reach at least 72°C internal temperature.
• Sauté onion and crushed garlic in a small amount of vegetable oil
• Add spices, tomato paste, water and cream, then mix well
• Bring to a simmer and add carrot and potato and cook on a low heat
• When potato is cooked check seasoning and add salt and a little sugar as needed
• To serve arrange drumsticks in a dish, pour curry over the top and sprinkle some toasted coconut chips on top of the rice.

Making the perfect mash

• - Cut peeled potatoes in ½ or ¼ depending on size
• - Cook in well salted water
• - Cook only until just cooked through and drain well, over cooking will make your mash gluey and wet
• - Return saucepan to low heat and add cream when it simmers add potato and start to mash then add butter and complete mashing adding salt to taste
• Cook sausages as preferred (pan or BBQ)
• Sauté onion in a small amount of vegetable oil over medium heat until soft, then add gravy and reserve
• Steam and toss in butter the vegetables of your choice
• Serve and enjoy

• Bake wings on 165°C until they reach an internal temperature of at least72°C (approx. 22mins
• Cook eggs into a plain omelette and reserve
• Sauté onion, garlic and carrot until soft in a small amount of sesame and vegetable oils, then add bacon and cook for further 3mins
• Add slightly warm rice (microwave a little if coming from fridge) and turn up the heat, keep stirring and breaking up the rice until it is all separated
• Add in vegetables and a generous splash of ABC sauce, keep cooking and stirring until all mixed well
• Stir through chopped omelette
• Serve wings and rice together with a little sliced cucumber and coriander

• Sauté onion and garlic in a small amount of vegetable oil until soft
• Add Passata and paste, mix well and simmer for 10 mins, then taste and add salt, pepper and sugar as needed, then reserve
• Bake pumpkin pieces until just soft in a 180C oven
• Combine mince, egg, tomato sauce, BBQ sauce, Worcestershire sauce, breadcrumbs and seasoning
• Mix mince and other ingredients very well with your hands and then roll into small balls
• Tip meatballs into tomato sauce and simmer gently for 20mins being careful not to break them up when stirring
• Cook rigatoni pasta as directed on pack (usually 12mins)
• Serve all together with some grated cheese on top if desired

• Cut potatoes length ways into wedges and arrange on a baking paper lined tray, spray well with canola spray oil, sprinkle with some of the spice mix and bake till golden in a preheated 170°C oven (approx. 22mins)
• Grill burger patties and bacon rashers
• Toast buns and spread bottom with Mayo and top with homemade BBQ sauce then assemble burgers with desired salads, cheese, patties and bacon
• Sprinkle more spice mix on the wedges when they come out of the oven and serve together with the burgers

• Mix all ingredients well (icing sugar may need to be sifted through a small strainer too remove any lumps)

• Fry off onion and garlic in a small amount of vegetable oil until softened
• Add brown sugar and maple syrup cook for further 4 mins
• Add other ingredients and incorporate well
• Simmer for 10mins, stirring regularly

• Preheat your oven to 200 C
• Remove the wishbone from each quail (optional)
• Place the quails in a roasting tray
• Rub the olive oil or melted butter all over the skin and season with your favourite rub or seasoning or salt and pepper
• Put the roasting tray in the oven for 8 - 10 minutes. Halfway through add a dash of white wine or chicken stock into the tray (to prevent your quail from drying out)
• Remove from the oven and cover the roasting tray with tin foil and leave rest for 5 minutes.
• Serve whole or carve before serving

• Place lamb chops, chipotle sauce and honey in a large snap-lock bag. Season and rub well to coat. Set aside for 10 minutes to marinate.
• Heat oil in a large non-stick frying pan over a medium-high heat, add onion and cook for 2 to 3 minutes. Add garlic, capsicum and Cajun seasoning, stir well and cook for 2 minutes.
• Add rice and stock, stir well and bring to the boil. Reduce heat to medium-low, cover and cook for 10 to 12 inutes or until stock is absorbed and rice is tender, adding a little extra water or stock if required. Remove from heat, stir through beans and spinach, cover and set aside for 5 minutes.
• Lightly spray a large char-grill pan or barbecue with oil and heat over medium-large heat. Cook lamb for 3 to 4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes
• Serve lamb with rice and bean mixture, salad leaves, chilli, orange zest and parsley.