Ingredients:

• 1 cup butter, softened to room temperature
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups granola (I used my homemade spiced version which you can get from my ebook)
• 2/3 cup dried cranberries or raisins
• 1/2 cup (3 ounces) mini chocolate chips

Method:

1. Preheat the oven to 180° C. Line baking sheets with baking, or lightly grease with cooking spray. Set aside.
2. In a large bowl with an electric handheld mixer cream together the butter and brown sugar, until light and fluffy, 1-2 minutes. Add the eggs and vanilla and mix until the batter lightens in color a bit, 1-2 minutes.
3. In a separate bowl, whisk together the flour, baking soda and salt. Add to the wet ingredients and mix until just combined.
4. With a wooden spoon, stir in the granola, cranberries and chocolate chips until combined.
5. Scoop balls of dough, about two tablespoons in size onto the prepared baking sheets, spacing a couple cm apart .Bake for 10-12 minutes.
6. Remove to a cooling rack to cool completely.

Ingredients:

• 75ml lukewarm water
• 250g strong white bread flour, plus extra to dust
• 30g caster sugar, plus extra to coat
• 5g salt
• 7g fresh yeast, crumbled (from Ocado, delis or bakeries)
• 2 medium free-range eggs
• Finely grated zest ¼ lemon
• 65g unsalted butter, softened
• 2 litres sunflower oil for deep-frying
• Custard:
• 2 cups milk
• 6 tbsp sugar
• Pinch salt
• 2 ½ tbsp cornstarch (cornflour)
• 1 tbsp vanilla bean paste / extract / 1 vanilla bean pod
• 3 large egg yolks
• 1 large egg
• 3 tbsp unsalted butter softened

Method:

1. Put all the dough ingredients, except the butter and oil, into an electric mixer (or see food team’s tips). Using the dough hook, mix on medium speed for 8 minutes or until the dough starts to come away from the bowl and forms a ball. Rest the dough for 1 minute, then mix the butter into the dough, about 25g at a time. Once it’s all incorporated, mix on high speed for 5 minutes or until the dough is elastic when pulled.
2. Put the dough in a lightly oiled bowl. Cover with cling film and leave to rise for 3-4 hours or until doubled in size.
3. Cut the dough into 10 x 50g pieces. Roll into taut balls and put on a floured baking tray, leaving room for expansion. Cover lightly with cling film and leave to prove for 1-2 hours or until doubled in size.
4. Meanwhile, make the custard. Add the vanilla with the milk into a saucepan. Heat the milk over medium high heat and bring it to a simmer, almost to a boil.
5. While the milk is being heated, place the sugar, egg and yolks, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix and set aside until the milk comes to a boil.
6. As soon as the milk starts to bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, while whisking continuously to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
7. Heat the custard base, over medium heat, while until it starts to thicken.
8. While whisking, let the custard come to a boil. Remove from the heat and add the butter. Whisk in the butter, until it’s completely mixed in.
9. Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
10. Let the custard cool down to room temperature and then let it chill in the fridge until it’s completely chilled.
11. To fry the doughnuts, half-fill a large heavy-based pan with sunflower oil and put over a medium-high heat until it reaches 180°C on a digital thermometer.
12. To lift each risen doughnut from the tray, slide a floured pastry scraper underneath, taking care not to deflate the dough, then lower into the oil. Cook 2-3 per batch – don’t overcrowd the pan. Fry for 2 minutes on each side or until golden. The doughnuts will puff up and float. Remove from the oil, drain on kitchen paper, then toss in caster sugar. Repeat with the rest of the doughnuts, then set aside.
13. To fill each doughnut, make a hole in side with a skewer. Fit a nozzle to a piping bag, fill with custard, then pipe into each doughnut until swollen. Continue until there’s a blob as wide as a 50p coin over the hole. Eat immediately. Enjoy!

Ingredients:

• 2 slices wholemeal bread
• 2 eggs
• 2 tbs milk
• 1 cup blackberries and cherries
• 2 tbs honey
• 1 tbs cinnamon
• 1/2 tbs nutmeg
• 1 tsp cardamom
• 2 tbs water
• 6 cubes dark chocolate
• 1/4 greek yoghurt

Method:

1. Whisk eggs and milk together in a bowl. Add slices of bread and leave for about 2 mins each side.

2. Meanwhile combine berries, spices, honey and water in a saucepan on a high heat.

3. In a non stick frying pan, add the slices of eggy toast. Cook each side for about 3 mins or until golden brown.

4. Meanwhile, heat the chocolate in the microwave in 15 sec intervals. Mixing in-between until fully melted.

5. Once the french toast is done, put on a plate. The berries will be cooked once they’re warm and squishy but still hold their shape. Place a dollop of yoghurt on the toast. Add your berries and chocolate sauce topping and any other toppings of your choice. Enjoy!

Ingredients:

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves
• 2 teaspoons Vegemite
• Pinch dried chilli flakes (optional)
• 200g button mushrooms, coarsely chopped
• 2 carrots, grated
• 1 zucchini, grated
• 400g can brown lentils, rinsed, drained
• 2 teaspoons fresh thyme leaves
• 150g tasty cheese, cut into 1cm pieces
• 2 tbps tomato sauce
• 2 tbps bbq sauce
• 2 tsp smoked paprika
• 1 egg
• 2 sheets frozen puff pastry, just thawed
• 1 egg, lightly whisked
• Tomato relish or tomato sauce, to serve

Method:

1. Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.

2. Mix all ingredients except pastry, 1 egg and tomato relish in a bowl then slightly mash.

3. Cut each pastry sheet in half. Place one quarter of the mixture in a log shape along one long edge of the pastry. Brush the opposite edge with egg. Roll up tightly to enclose. Repeat with the remaining pastry and filling. Cut each roll into 4 pieces and place, seam-side down, on the prepared trays.

4. Brush the pastry with egg and use a sharp knife to score lines into the top of the pastry. Bake for 25 minutes or until golden brown. Serve with tomato relish or sauce.

Ingredients:

• 1 cup plain yoghurt
• 1/3 cup milk
• 1 cup fresh or frozen peaches
• 3 tbs honey
• 3 tsp ground cardamom

Method:

1. In a blender combine all ingredients until smooth. Sprinkle with turmeric. Enjoy!

Ingredients:

• 1/2 eggplant
• 1/2 corn flour
• 1 tbs salt
• 1 tbs white miso paste
• 1 sheet nori
• 2 packs of bonito flakes
• 1/4 soy sauce
• 2 tbs rice wine vinegar
• 3 cups water
• 1 spring onion, thinly sliced
• 1 tbs fried onion

Method:

1. In a saucepan add miso, nori, 1 pack of the bonito flakes, soy sauce, rice wine vinegar and water. On a high heat bring the broth to a boil then bring the heat down to low and simmer until broth has reduced by half.

2. Meanwhile, chop eggplant into approx 2-3 inch cubes. In a large bowl, add the eggplant and sprinkle with salt. Leave to sit for 10 mins.

3. Add cornflour to the eggplant and mix until eggplant is completely covered.

4. Add peanut or vegetable oil to a pan (about halfway up the pan-enough to cover eggplant). When oil is hot (I test by sprinkling flour and if it bubbles, it is hot enough) add eggplant. Cook eggplant for 4-8 minutes or until it is slightly golden.

5. In a small bowl, add a ladle of broth. Add a couple of pieces of eggplant then top with spring onion, fried onion, bonito flakes and a drizzle of soy sauce. Enjoy!!