Serves 6-8

INGREDIENTS

125g butter, softened

1 cup (175g) brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups mashed banana

1¾ cups (255g) plain (all-purpose) flour, sifted

1 teaspoon baking powder, sifted

1 teaspoon bicarbonate of (baking) soda

1 teaspoon ground cinnamon

⅓ cup (115g) golden syrup

Butter, extra to serve

METHOD

1. Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl.

2. Gradually add the eggs and beat well to combine. Add the banana, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine.

3. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 60–65 minutes or until cooked when tested with a skewer.

4. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Slice and serve with the extra butter.

Serves 12

INGREDIENTS

125g unsalted butter

1¾ cups (260g) self-raising flour

¾ cup (165g) caster (superfine) sugar

½ teaspoon baking powder (for extra puff)

2 eggs, lightly beaten (in a small bowl)

2 teaspoons vanilla extract

½ cup (125ml) milk

METHOD

1. Preheat oven to 160°C (325°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cupcake cases.

2. Melt the butter in a small saucepan over low heat, stirring with a spatula.

3. Mix the flour, sugar and baking powder in a big bowl and, using a whisk until combined. Add the melted butter, the eggs, vanilla and milk and whisk until smooth.

4. Spoon the mixture into the prepared tins. Bake for 20 minutes or until cooked when tested with a skewer.

5. Wearing oven gloves, carefully remove the cupcakes from the oven and allow to cool in the tins for 5 minutes. Move cupcakes onto wire racks to cool completely, before spreading with your favorite icing.

INGREDIENTS

2 tbsp olive oil

400g beef mince

1 onion, diced

2 garlic cloves, chopped

100g carrot, grated

2 x 400g tin chopped tomatoes

400ml stock (preferably beef)

400g dried spaghetti

Salt and pepper (to taste)

METHOD

1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.

2. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.

3. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.

4. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the Bolognese sauce. Mix well and serve.

INGREDIENTS

1kg butternut pumpkin (peeled, cut into 2cm pieces )

Olive oil

cooking spray

500g packet

Potato gnocchi

2 teaspoons

Olive oil

2 garlic

Cloves (finely chopped)

3/4 cup thickened light cooking cream

2 teaspoons fresh thyme leaves

1/2 cup frozen peas

Fresh thyme leaves (to serve)

Grated Parmesan or vegetarian hard cheese (to serve)

METHOD

1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pumpkin, in a single layer, on prepared tray. Spray with oil. Roast for 40 minutes or until golden.

2. Cook gnocchi in a large saucepan of boiling water following packet directions. Drain.

3. Meanwhile, heat oil in a saucepan over medium-high heat. Add garlic. Cook for 30 seconds or until fragrant. Add cream and half the thyme. Simmer for 4 minutes or until thickened. Add peas. Cook for 1 minute or until heated through.

4. Add pumpkin, gnocchi and remaining thyme to cream mixture. Stir to coat. Divide between bowls. Sprinkle with extra thyme and grated Parmesan. Serve.

INGREDIENTS

250 g Arnott’s choc ripple biscuits

125 g unsalted butter, melted

300 ml thickened cream

500 g Philadelphia cream cheese

½ cup caster sugar

1 tsp vanilla extract

400 g Toblerone chocolate, melted

3 tbsp hot water

3 tsp gelatine crystals

METHOD

1. Process biscuits until fine and mix through melted butter. Spread mixture into base of 9” spring form tin (base lined with baking paper) and press down firmly. Place in fridge to set.

2. Whip cream until stiff and set aside.

3. Beat cream cheese and caster sugar until smooth. Add vanilla extract and continue beating before pouring in melted Toblerone chocolate, and continue to beat until smooth and fully combined.

4. Dissolve gelatine crystals in hot water and then stir through cheese/chocolate mixture.

5. Fold in whipped cream slowly.

6. Pour onto biscuit base in spring form tin and smooth top before placing in fridge to set for at least three hours (if you can’t wait for it to set overnight).