***GLUTEN FREE PASTRY AVAILABLE Rich, moreish, and packed with farmhouse flavour. These bite-sized beauties are filled with free-range egg, local smoked ham, and sharp cheddar, folded through velvety cream and baked until golden. Perfect for brunch spreads, lunchboxes, or an anytime nibble—each one is a little parcel of savoury satisfaction.

Crispy, tender, and seriously addictive. These bite-sized chicken morsels are marinated in rich buttermilk for extra juiciness, then tumbled in our family’s secret herb and spice blend—a subtle nod to the Colonel, but with Glen’s own twist. Coated for crunch and fried till golden, they’re gluten-free and full of flavour. Perfect for snacking, sharing, or sneaking before dinner even starts.

My recipe, direct from "Local Flavours", this SUPER popular dip has all the earthy flavours of slowly roasted beetroot and tahini with our honey and a splash of local lemon juice. Extra virgin olive oil added slowly gives a silky mouthfeel.

A warm bowl of brown rice and lentils, w roast pumpkin, golden beets and other roasted winter roots.. drizzled with tahini lemon and dusted with herby za'tar. Side note.. Za'tar, as it turns out, is NOT the ruler of the planet Mongo, but is, in fact, a blend of spices and seeds from the Middle East. I use one from Jordan because I'm a fancy boy and love cumin. This salad features roasted pumpkin and red onion along with brown lentils, pepitas, feta, and a lemony tahini dressing. Maybe a salad this diabolical COULD rule the planet Mongo? Eat as a main, side, or just walk around the neighborhood pointing at it.

Trevors Beef Bangers a thing to behold and even better to be eating them. Made with natural casing and the perfect ratio of fat, it's all I can do to not be outshone by our local butcher. Paired with a classic onion gravy, and silky smooth mash.

I wasn’t convinced at first—but if Yotam Ottolenghi’s giving sprouts the spotlight, who am I to argue? This risotto brings them in two ways: shredded through the creamy rice, and sautéed up top for bite and depth. Bound with rich Gorgonzola and a handful of Parmigiano, it’s bold, warming, and the kind of dish that makes you secretly hope winter sticks around a bit longer.

Like their submarines, it's the leeks that make it Irish, not to be confused with the Eilish stew which is a stew that defies cultural norms to dress and look like a lady. With brown rice for a hearty stew / soup crossover

Butter is good. Chicken is great - the combination of words has no bearing on this Indian classic. Juicy yoghurt marinated chicken thighs and simmered in a rich tomato sauce with a touch of cream for a silky smooth finish.

Not sure who Picarde was or what he did to become considered France's most famous Crepe (that's pronounced Crap, or more hilariously Creep). Passed down through the generations from Madame Siegel - Thinly sliced ham, mushrooms and becahmel (not white sauce) and my Mother in Laws ever watching eye make this dish a family favourite. Also.. Soph makes these so there'll be no corners cut - ha!!! (it's a geometry joke) Best served with a salad.

I'm never sure whether my Australian wife is saying "I love your dahl," or " I love ya darl.". To be safe I regularly cook this meal which I love, and the kids do too! Rich in B vitamins and minerals as well as plant protein and fiber, it's no wonder these little beauties are a vegan staple!! I add fresh pineapple for texture and a burst of sweet & sour along with coconut Cream and loads of Indian spices (but light on the chilli!!) Served with Basmati rice to the side this dish pairs well with Kachamba, an Indian salsa that cuts through the richness and brings the fresh. Available in a ready to heat and eat individual meal with basmati rice, or get 2 serves for sharing (or leftovers) - but you'll have to cook your own rice!.

A vegetarian twist on a cherished classic—Soph’s granny knew her way around comfort food. These crepes are filled with slow-sautéed mushrooms and tender leek, folded through a velvety béchamel (not your average white sauce), and finished with a golden blanket of melted cheese. Baked to perfection and melt-in-your-mouth delicious, they’re a warm tickle from the oven.

Like normal rice but more expensive this pilaf has been cooked to perfection with a vegetable stock and spices to make it the perfect accompaniment to curries and cricket.

Its a classic tale of humble mash meets butter but.... plot twist!! This butter has lead a life of fear and resentment burnt by past lovers and friends.

- What’s better than stirring up cheesy, stretchy, comforting mac ’n’ cheese? - Letting someone else do it—especially when that someone’s a dab hand with melty cheddar and creamy sauce. And for extra magic? Add Garfield Smokehouse’s Smokey Hickory Ham. That golden crust meets smoky richness in every bite. Dinner sorted.

Butter is good. Chicken is great - the combination of words has no bearing on this Indian classic. Juicy marinated chicken thighs and simmered in a rich tomato and cream sauce. This FREEZER FRIENDLY version is served without rice and is sufficient to serve two, with a larger size available for a larger apettite.

I've never sure whether my Australian wife is saying "I love your dahl," or " I love ya darl.". To be safe I regularly cook this meal which I love, and the kids do too! Rich in B vitamins and minerals as well as plant protien and fibre, it's no wonder these little beauties are a vegan staple!! I add fresh pineapple for texture and a burst of sweet & sour along with coconut Cream and loads of Indian spices (but light on the chilli!!) Serves with Basmati rice pilaf to the side this dish pairs well with Kachamba, an Indian salsa that cuts through the richness and brings the fresh, also available to order are "chapati" traditional flat breads (gf) and raita which contains cooling cucumber and mint.