Ingredients

• 4 large potatoes peeled and cut into1 cm slices
• 1 packet Gotzinger Chorizo cut diagonally into 1cm pieces
• 1/3 cup of olive oil
• 3 cloves crushed garlic
• 1 finely sliced onion
• 1/4 teaspoon cracked black pepper
• ½ teaspoon red chili flakes
• 1 tablespoon smoked paprika
• 1 vegetable stock cube dissolved in 1 cup of boiling water 

• 4 eggs

• Flat leaf parsley and lemon wedges to serve

Method

1. Preheat oven to 180 fan forced and then in a baking dish, arrange the potatoes so that each piece is just overlapping in a scalloped look.
2. Combine next 7 ingredients and pour over potato pieces and bake until golden. This may take 1 hr.
3. BBQ or fry chorizo pieces until golden on both sides and fry the eggs.
4. To serve scatter the chorizo pieces over the potato bake and top with a fried egg. Garnish with flat leaf parsley and a wedge of lemon.

Ingredients

• 3 Rookworst, sliced

• 900g potatoes, chopped

• 500g butternut squash, chopped

• 250g sweet potatoes, chopped

• 3 large carrots, chopped

• 2 large parsnips, chopped

• 1 large turnip, chopped

• 1 large leek, finely chopped

• 1 brown onion, finely chopped

• 500g cabbage, finely chopped

• ½ cup unsalted butter

• Salt and pepper

• ½ cup chopped fresh
  parsley leaves

Method

1. Place the chopped vegetables in a large stock pot, add water to cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 mins.

2. Grill sliced Rookworst until browned.

3. Drain and mash the vegetables. Add the butter and parsley.

4. Serve with the grilled Rookworst.
   

Ingredients

• 1 Black Pudding, chopped into 1.5cm cubes

• 800g cold mashed potato

• 1 bunch shallots,
  finely sliced

• Salt and cracked black pepper to season

• 4 Tbsp plain flour

• 4 - 5 Tbsp rice bran oil,
  plus 2 extra Tbsp

• 5 eggs

• Tomato chutney and
  rocket to serve

Method

1. Shallow fry Black Pudding cubes in
   a frying pan on medium heat until browned. Use paper towel to drain any excess oil. Cool.

2. Mix the mashed potato, one beaten
   egg and shallots with seasoning,
   then carefully fold in the Black
   Pudding pieces.

3. Shape into 8 patties and dust in
   the flour.

4. Heat the rice bran oil in a large non-stick frying pan on medium heat and cook the
   potato cakes until golden and crispy. Remove from the pan and keep warm.

5. Heat the extra oil in the frying pan, then fry the eggs as you desire.

6. Serve two Black Pudding cakes per person, topped with a fried egg and
   a dollop of tomato chutney.

7. Garnish with rocket.

Ingredients

• 4 American Rindless Bacon rashers chopped

• 2 x 400g cans cannellini beans, mashed

• 200g steamed broccoli, chopped

• 3 cups cooked brown rice

• ½ cup grated mozzarella

• 1 egg, lightly beaten

• ¼ cup chopped basil leaves

• 2 Tbsp olive oil

• Tomato chutney, to serve

• Sea salt & black pepper

Ingredients

1. Cook bacon at high heat on non-stick pan until golden.

2. Add mashed cannellini, broccoli, brown rice, salt, pepper, mozzarella, egg, bacon and basil in a bowl and mix well to combine.

3. Shape 2 Tbsp of mixture into fritters and refrigerate for 20 mins.

4. Cook fritters in large frying pan over medium heat and cook fritters until golden.

5. Serve with green salad and chutney.

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.