Ingredients

1/3 cup old fashioned rolled oats

2/3 cup water

1 tbsp raisins

1/2 banana

1/8 tsp vanilla extract

1 sprinkle cinnamon

1 pinch salt

Instructions

1. Put all the ingredients in a small saucepan and give a quick stir - choose a saucepan with a lid

2. Turn the heat on to medium and keep an eye on your pot -

once it starts to boil you'll need to stir it frequently for about 3-4 minutes or until all the liquid is absorbed ( If you are

using quick cooking oats it will take even less time so watch carefully!

3. Once the liquid has been absorbed - and this will literally only take a few minutes, remove the

saucepan from the heat and cover. Let it sit for another 2-3 minutes

4. Serve - you can top with fresh or frozen fruit, additional milk or even a drizzle of maple syrup

Ingredients

• 2 cups of cake flour

• 4 tablespoons of melted butter

• 1 cup of boiling water

• add salt to taste

Method

Add all dry ingredients into a dish.

Then add butter and one cup of boiling water.

Knead into a soft dough.

Roll and toast.

(Serves 4)

• 1kg Cherry Tomatoes

• 2 tsp Olive Oil

• 1/2 Fresh Red Chilli

• 2 Garlic Cloves

• 3 small Green Cardamom Pods

• 1/2 tsp Cumin Seeds

• 1 tsp Ground Coriander

• 1/2 tsp Ground Tumeric

• 1/2 tsp Cayenne Pepper

• 1 tsp Ground Black Pepper

• 2 small Red Onions

• 1 tbsp Balsamic Vinegar

• Salt and black pepper (to your taste)

To Serve:

Additional Olive Oil

15g Fresh Basil Leaves

4 slices Wholemeal Sourdough Bread (or your own preference)

Preheat oven to 180℃.

Step 1: Roast the tomatoes on a roasting tray.

Add cherry tomatoes to the roasting tray, drizzle over 1 tsp olive oil and season with salt and pepper to your personal taste. Cut the half chilli lengthways, remove the seeds and add to the tomatoes. Crush the garlic cloves into the roasting tray. Cover everything with all the remaining spices. Mix everything around, put the tray in the oven and roast for 15 minutes.

Step 2: Peel and finely chop the onions.

Heat the remaining teaspoon of olive oil in one of the saucepans over a medium heat. Add the onions and a pinch of salt and saute for 8-10 minutes, stirring regularly. Add the balsamic vinegar and stir for 2 minutes.

Step 3: Remove the tray from the oven.

Take off the garlic skins, and put everything into the saucepan, making sure you scrape all the spices into the pot. Pour half the contents of the pan into the blender and blitz until smooth. Blend to your own preference. Pour the contents of the blender into a separate saucepan over a low heat to keep warm, then blend the rest of the soup. Add to the already blended soup. Garnish with basil leaves, a drizzle of olive oil and a sprinkle of salt and pepper. Service with sourdough or bread of your choice.

INGEDIENTS

• 2 chicken breast fillets, sliced thinly

• 1 small onion, chopped

• 1 red pepper, sliced

• 1 green pepper, sliced

• 300ml chicken stock

• 100ml cream

• 1/2 pack fajita seasoning

• 30g tomato puree

• 300g penne or other shaped pasta

• 75g cheddar or other hard cheese

METHOD:

Step 1

Add the olive oil (15 mL) to a large saucepan and place over a medium heat. Add the chicken breast fillets with ½ of the fajita seasoning and cook for 4-5 minutes until golden all over.

Step 2

Add the onion and peppers with the remaining fajita seasoning and cook for another 4-5 minutes until beginning to soften. Stir in the tomato purée (30 g) and cook for 1 minute. Put the kettle onto boil.

Step 3

Stir in the pasta (300 g) and chicken stock before pouring over 800-900mls of just boiled water (depending on how saucy you want it). Stir well, bring to a boil then reduce to a low simmer, cover with a lid and cook gently for 15-18 minutes until the pasta is cooked, stirring occasionally.

Step 4

Remove the lid and pour in the cream, most of the cheddar (75 g) and any herbs you wish to add. Increase the heat to medium and cook for 1 minute, stirring until everything is well combined. Season to taste then serve with the remaining cheese and parsley sprinkled on top.