Ingredients
Sliced Bread
Eggs
Milk
Chopped Sundried Tomatoes
Basil
Parma Ham
Pine Nuts
Parmesam Cheese
Olive Oil

Method
1. Whisk Eggs with some Milk, Salt and Pepper
2. Add Chopped Sundried Tomatoes and ripped up Basil
3. Dip Bread in Egg mixture
4. Fry Bread in Olive Oil
5. Spinkle Pine Nuts and Parmesam Cheese shavings on top
6. Enjoy your eggcellent brekkie!

Chocolate brandy bombe!

Ingredients
2 eggs
3 heaped tablespoons self-raising flour
4 tablespoons sugar
1 teaspoon warm water
1/4 teaspoon vanilla extract
1 tablespoon chocolate powder, 70% cocoa fat solids
500ml cream, whipped
brandy to taste
icing sugar to taste

Method
1. Beat eggs and sugar together in a basin over warm water for 10 minutes until mixture thickens.
2. Add water and vanilla essence, Fold in sifted flour and chocolate powder using a metal spoon.
3. Pour mixture into a greased, shallow tin (a Swiss roll tin) lined with grease proof paper,Bake for 10-12 minutes at 200 degrees centigrade
4. Turn onto a wire cake rack to cool,When cool, cut into suitable pieces (make sure you reserve a piece to make a lid).
5. Line a pudding basin with these pieces of cake, Whip the cream until it forms fairly stiff peaks and fold in brandy and icing sugar to taste.
6. Spoon this mixture into the cake-lined basin and put a cake lid on top. Put a saucer on top of this with a weight on it, Leave in fridge for a few hours and turn out onto a plate to serve.

Ingredients
1 third old baguette
a few sundried tomatoes
a bit of brie
lardons
half an onion
clove of garlic
mayo
some lettuce leaves

Method
1. Fry onions and lardons in the oil from sun dried tomatoes
2. Mince garlic and chop up sun dried tomatoes mix with mayo and some pepper.
3. Splash a little water on bagguette and but in a medium heat oven for 5 mins cut lengthways sandwich style spread in the mayo mix and add other ingredients, close the curtains, find a dvd and turn off your phone!

Ingredients
4 tablespoons butter
6 firm bananas
120g cream cheese, softened
4 tablespoons sugar
1 teaspoon cinnamon
1 cup heavy cream
whipped cream for garnish (optional)

Method
1. Melt butter. Slice bananas lengthwise. Saute quickly over high heat. Place 1/2 of bananas in buttered 8 x 8-inch dish.
2. Beat cream cheese with sugar and cinnamon. Spread 1/2 of mixture over banana. Top with remaining bananas and spread with remaining cheese mix.
3. Pour cream over top; bake in 180 c oven for 20 minutes. Serve cool garnished with whipped cream or warm over vanilla ice cream SWEET!

Ingredients
1L Red Wine
200ml Brandy
2 Oranges – cut into 8 pieces
5 Pods Green Cardomon – crushed
2 Limes Leaves
150ml Honey
1 Whole Star Anise (dried)
1 Stick Cinnamon

Method
1. Combine, all ingredients in a large saucepan.
2. Bring to simmer. Drink whilst still “Chaud”.
Namaste!

Ingredients
2kg Diced Pork Shoulder
3 Yellow Medium Onions – Chopped
12 Whole Shallots
1 Lemongrass Stick
Vegetable Oil
3 Tbsp Miso
1/2 tsp Chili Powder
1-2 inch Stick Cinnamon
4 Whole Star Anise (dried)
1/2 tsp Black Peppercorns
2 Tbsp Sugar
4 Cups Beef Stock
2 Cups Water
Splash of Fish Sauce

Method
Fry off onions then scoop out, fry pork in same pot with some salt, pepper and love until nice and brown, crank the onions back in pot and add all other ingredients. Bring to simmer for 1.5 hours and then
allow to cool down so you can skim off the fat. Once it’s been skimmed you can heat it up and serve with noodles or rice, with some chopped spring onion on top. You will have a great chicken surprise best not served at a bar mitzvah.

Ingredients
500g unsalted nuts: Macadamia, Almonds, Peacan, Cashwew.
1 Tbsp Olive Oil
1 Tbsp Sea Salt
1 Tbsp chopped Fresh Thyme
1 Tbsp chopped Rosemary
1 Tbsp chilli flakes

Method
Lightly fry nuts in oil until they start releasing their oil then toss and coat your nuts in herbs… et voila!

Ingredients
100g Quaker Oats
50g frozen raspberries
20g pistacio nuts
handful of raisins
1 teaspoon of cinnamon
1 tablespoon of maple syrup
100ml milk
150ml water
Spoon of Creme Fraiche

Method
Soak oats in water for ten mins then add milk and slowly bring to boil, add nuts, raisins, cinnamon and raspberries. Cook for a minute and then add creme fraiche and drizzle over the maple syrup. For extra lead in your pencil add a shot of whiskey or if you are really pimping Hennessy VO!

Ingredients
1 chicken
2-3 sticks cinnamon
6-8 Star Anise
185ml Kung Po sauce
1-2 tsp five spice powder
228g Jasmine rice, washed and drained
170ml vegetable stock
85g chorizo
28g dried sliced mushrooms, soaked and chopped
1 tbsp fresh ginger
1 tbsp sherry
1 tbsp oyster sauce
2 tbsp peanut oil
2 tbsp vinegar
1 tbsp sesame oil
1 tbsp light soy sauce

Method
1. Head oil in a wok and fry chorizo and mushrooms. Season with light soy sauce, oyster sauce, ginger and vinegar. Add rice and stir-fry for 2 minutes.

2. Remove rice and place in a pot and add stock. cook on medium-high heat initally and when holes appear in the rice, turn hear down to lowest, cover and allow rice to continnue cooking in its own steam for approximately 10 minutes.

3. Drain soaked rice and mix with cooked ingredients. Spread loosely in a dry shallow dish and steam the rice dry (without any water added) over a medium heat for 30 minutes or until grains are translucent and chewy.

4. When rice is cooked, cool quickly and stuff neck cavity, pressing rice firmly into place and securing neck flap with a cocktail stick.

5. Rub body of chicken with five spice powder and season the skin with a little salt. Place star anise and cinnamon inside the body cavity and cook 30 minutes before chicken is ready. Using a pastry brush, baste the whole chicken with a thick layer of Kung Po sauce.

6. Continue cooking for 30 minutes at 170C.

7. Remove from the over and allow to rest before serving.

Ingredients
1 tbsp oil
2 finely chopped onions
2 fresh red chillies , finely chopped
1 crushed garlic clove
1in piece of fresh ginger
1tsp of dried thyme
1tsp of allspice
1tsp of Tabasco
2tbsp of rum
grated rind and juice of 1 lime

Method
1. Heat the oil in a frying pan, add the onions and cook for 10 minutes until soft. Stir in the chillies, garlic, ginger, allspice and thyme and fry for 2 more minutes. Next stir in the Tabasco, rum and lime.

2. Simmer till the mixture forms a dark paste with a rich aroma, season and leave to cool.

Your jerk paste is read y to rock.  Spread it on your chicken or pork, leave it to marinate for a good 8 hours, overnight is better. Then roast, grill or even barbeque your meat.

Ingredients
4 egg yolks
1/2 cup sugar
2 cups milk
Pinch of cinnamon
2 whole cloves
1 cup cream
1 teaspoon vanilla extract
1 teaspoon freshly grated nutmeg
5 Tbsp each of Jack Daniels

Method
1. In a large bowl, beat the egg yolks until they lighten in colour. Slowly beat in the sugar, whisking until fluffy.

2. Combine milk, cloves, cinnamon in a thick-bottomed saucepan. Heat on medium heat, slowly heating mixture until it is steaming hot, but not boiling.

3. Very slowly whisking half of the hot milk mixture into the eggs. Pour the mixture back into the saucepan.

4. Cook on medium heat, stirring constantly, until the mixture begins to thicken slightly. Do not allow the mixture to boil, or it will curdle. Remove from heat and stir in the cream. Remove the cloves. Let cool for one hour.

5. Mix in vanilla extract, nutmeg, and Jack Daniels. Chill.

6. Drink and be merry.