Ingredients

• 1 packet Continental Franks, sliced in 2cm pieces

• 3 large potatoes, sliced

• 6 strips American Rindless Bacon, chopped

• 40g unsalted butter

• ½ bunch shallots finely sliced

• 2 Tbsp plain flour

• ½ tsp each salt & black pepper

• Pinch of nutmeg

• 2 cups milk

• 2 cups cheddar cheese, grated

Method

1. Cook potatoes in boiling salted water. Strain.

2. Preheat oven to 180°C

3. In a large nonstick frying pan over medium heat, fry American Rindless Bacon until crisp. Remove bacon and transfer to plate.

4. In the same pan on medium heat, fry Continental Franks until brown. Set aside.

5. In a medium saucepan over low heat, melt butter until just starting to bubble then add the shallot. Cook for one minute. Add the flour, nutmeg, salt and pepper. Stir for another minute enabling flour to cook a little then add the milk. Keep stirring until sauce thickens. Remove from heat. Fold in cheese and bacon pieces.

6. In a baking dish, layer potato slices, then Continental Franks pieces then cover in sauce. Sprinkle
   with cheese.

7. Bake for 45 mins until golden. Serve with green salad.
   

Ingredients

• 2 packs of Curry Chicken Sausages cut into 1½cm pieces diagonally

• 4 ½ cooked cups basmati rice

• 2 Tbsp vegetable oil

• 2 med brown onions, finely chopped

• 3 cloves minced garlic

• 2 tsp minced ginger

• 2 tsp curry powder

• 2 tsp ground coriander

• 2 sachets tomato paste

•  1/2 cup of peas

• 1 cup chicken stock

• 400ml tin light coconut milk

• 1 small sweet potato cut into ½ cm cubes

• ½ tsp salt

• ½ cracked black pepper
• 175g tub light natural yogurt
• 1 cup roughly chopped coriander for garnish

Method

1. In a large non-stick pan on medium heat, add 1 tablespoon of oil and brown the sausage pieces on both sides. Place in a holding dish.

2. In another large non-stick fry pan on low heat add the remaining tablespoon of oil and fry the onions, garlic and ginger until the onions are transparent. Add the remaining spices and stir for another minute until aromatic. Stir in the tomato paste, chicken stock, peas, coconut milk and sweet potato cubes. Bring to the boil, reduce to a simmer and cook covered for approximately 10-12 minutes or until the sweet potato is tender.

3. Gently fold the cooked sausage pieces through the curry sauce.

4. Serve the curry into bowls on a bed of basmati rice with a scoop of natural yogurt and a scatter of chopped coriander on each.
   

Ingredients

• 7kg whole smoked leg ham, on the bone
• 500ml (2 cups) fresh squeezed orange juice
• Whole cloves, to stud
• 125g (3/4 cup, lightly packed) brown sugar
• 170g (1/2 cup) orange marmalade
• 1 teaspoon Chinese five spice
• 2 ½ tablespoons Dijon mustard

Method

1. Place an oven shelf in the lowest position and remove other shelves. Preheat oven to 170°C. Use a small sharp knife to cut around the shank in a zigzag pattern, about 10cm from the end. Carefully run the knife under the rind around the edge of the ham. Gently lift rind off by running your fingers between the rind and the fat. Score fat in a diamond pattern, about 5mm deep. Stud centres of diamonds with cloves.
   
   
2. Combine the sugar, marmalade, Chinese five spice and mustard in a bowl until smooth. Place the ham, fat-side-up, in a large baking dish. Pour the orange juice into the dish. Brush one-third of the glaze over the ham.
   
   
3. Bake the ham for 30 minutes. Brush with half the remaining glaze. Bake, brushing once with remaining glaze, for a further 1 1/4 hours or until ham is cooked through and the surface is sticky and golden. Set aside for 15 minutes to rest before carving.

Ingredients

• 2 Knackwursts, diced

• 1 Large baguette

• 5 Large eggs

• 1/3 Cup heavy cream

• ¾ Cup grated cheddar cheese

• 2 shallots thinly sliced

• Salt and pepper to taste

• ½ Tbsp butter

Method

1. Pre heat oven to 170°C.

2. In a pan add butter, fry Knackwurst

   until brown then set aside.

3. In a medium bowl beat eggs and cream together, then fold in knackwurst, cheese and shallots.

4. Cut a long rectangle through the top of the baguette.

5. Partially remove the inside bread from

   the baguette.

6. Spoon the mixture into baguette and

   sprinkle with salt & pepper.

7. Bake for 25 minutes at 170°C.

8. Cut and serve warm.

Ingredients

• 1 cup Diced Bacon

• 4 cups (loosely packed) raw kale (stems removed)

• 2 cups cooked and cubed sweet potato

• 8 eggs

• 3/4 teaspoon salt

• black pepper 

• 100g goats cheese

Method

1. Preheat the oven to 200 degrees.

2. Cook bacon on medium heat in an oven safe pan until it is beginning to crisp, about 5 minutes. Add shallot and cook for 2-3 minutes, until its translucent and just starting to brown. Add the kale to the pan with a splash of water, and toss it through. Put on a lid and steam until tender. Remove the lid and add the cooked sweet potato to warm through. 

3. Wisk eggs with salt and pepper. Pour evenly over vegetables. Crumble the goat cheese over the top. 

4. Place pan in oven for 10-15 minutes, until puffed up and golden on the outside and firm on the inside. 

5. Allow the frittata to rest for 5-10 minutes before slicing. 

Ingredients

• 2 sticks Pepperoni Kabana, sliced

• 6 medium Desiree potatoes, peeled and halved

• 1 egg whisked

• 1 clove garlic crushed

• 1 tsp paprika

• 2 Tbsp plain flour

• Pinch salt and cracked pepper

• Rice bran oil for shallow frying

• 3 cups rocket

• Olive oil (optional)

Method

1. Heat oven to 150°C

2. In a non stick frying pan on medium heat, cook kabana slices on both sides until golden. Transfer to oven on a separate plate.

3. Peel and halve potatoes then par boil in boiling salted water for approximately 7 mins. Drain and cool enough to handle.

4. Grate potatoes and place in mixing bowl. Add the egg, garlic, paprika, flour, S&P and mix well.

5. In a non stick frying pan, heat enough oil on medium heat for shallow frying. Using 1/4 of the potato mixture. Cook pancake style, 3 mins on each side until golden.

6. To assemble - Place one rosti on each plate, then arrange kabana on top. Place small handful of rocket on over kabana and drizzle with olive oil.

Ingredients

• Fine Liverwurst

• 2 small baguette, sliced in half

• Brie, sliced

• Whole grain mustard

• Lettuce

Method

1. Spread wholegrain mustard on baguette

2. Thickly spread with Fine Liverwurst

3. Add lettuce

4. Top with brie

5. Toast on grill until golden and brie is melted

Ingredients

• Old Farmhouse Liverwurst

• 1 small baguette, sliced in half

• Whole egg mayonnaise

• Dijon mustard 

• Red onion, thinly sliced

• 2 slices of mozzarella cheese

• Cracked black pepper 

Method

• Spread Dijon and mayonnaise on baguette

• Thickly spread with Liverwurst

• Add cracked black pepper

• Top with red onion

• Add mozzarella cheese and serve