Slice ten capsicum, three onions and three tomatoes into long thin strips. Skin and slice some large pieces of ginger. Make sure these are extra thin. Crush two cloves of garlic and halve a handful of soft dates.

Sauté the onions and garlic with olive oil in a wok or large saucepan. Once the onions have softened add the capsicum, tomato and ginger. Cover the pan with a lid and cook slowly. Once the mountain of capsicum starts to reduce in volume, add the dates and season liberally with salt and pepper.

When the capsicum is soft with a noodle-like texture the meal is done.

Heat 2 tablespoons olive oil in a large pan or pot then brown 1kg lamb which has been chopped into large pieces. Sauté 2 diced onions and 2 cloves crushed garlic with the lamb after the outsides are seared. Add a 400ml can of chopped tomatoes together with a heaped teaspoon each of paprica, turmeric and cumin, level teaspoons of cinnamon and nutmeg, and plenty of salt and pepper.

After the spices are well and truly mixed in, add coarsely chopped pieces of 2 capsicum and 1 large sweet potato together with a 400ml can of chickpeas and 1/2 cup dry red lentils. Throw in a cup of walnuts and one fruit worth of orange zest.

Transfer the meal into a large casserole dish, squeeze in the juice from the orange and pour in a little water. Cook in an oven at 180°C for an hour or so.

Make the five components of this recipe separately. You can overlap their preparation somewhat.

• Roast two large beetroot and grate after they've cooled a little. (About 180C for 1hr)
• Cook 1/2 cup brown rice.
• Sauté one large onion together with two cloves of garlic in a little olive oil.
• Finely chop 1/2 cup rolled oats in a blender/food processor to make a flour.
• Roughly chop (but avoid mashing) 2 400ml cans black beans and a handful of prunes in the food processor.

Combine all the components in a large mixing bowl with some more olive oil. Mix in some spices: one teaspoon each of paprika, cumin, ground corriander and thyme together with salt and pepper to taste.

Let the mixture stand for a while then roll into balls. Cook in a pan with olive oil. I'm often too impatient to make patties and prefer to just cook it as a 'tasty mush'.

Dice 2kg lamb into fist sized pieces. Heat 2tbsp olive oil in a large pan and sear the lamb.

Once the lamb is browned, add 4 diced red onions, 1tbsp ground ginger, 2tbsp mixed spice, 2tsp salt, 2 tsp ground black pepper and a small pinch of saffron threads. Stir occasionally and cook until the onions begin to caramelise.

Add 250g raisins, 1tbsp ground cinnamon and 2tbsp honey and cook a little longer.

Transfer the meal to a casserole dish, add water to a depth of about 2cm and bake at 180°C for two hours.

Salt 500g chicken thighs around half an hour before you begin cooking.

Heat 1 tbsp olive oil and then carefully place the chicken piece in the oil. Flip the chicken after the bottom has browned.

Add a diced large onion, 2 cloves diced garlic and a similar amount of diced ginger. Season with salt, pepper, ground caramom and basil.

Once the onions have cooked, add in a coarsely sliced leek, 2 large diced tomatoes and a diced zucchini. Continue cooking until the veges are tender, adding water if the meal dries out too much.

Cut one eggplant into small pieces and submerge in salt water for 15 to 20 minutes.

Slice two small red chillies and place in a bowl. Bring 3 tbsp white vinegar to a simmer and pour over the chillies. After five minutes, stir in 2 tbsp Shaoxing wine, 1 tbsp sugar, 2 tsp soy sauce and 1 tbsp cheap balsamic vinegar. Add a heaped tsp cornflour to thicken the sauce.

Drain and dry the eggplant, then cook in peanut oil until browned. Add in some garlic, ginger and spring onions. Cook until the onions just start to soften. Mix in 2 tbsp hoisin sauce. Add the chilli sauce and cook about three minutes until done.

Cut 1.5kg chicken breast into large pieces and rub in a mixture of 2 tsp salt, 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp ground cinnamon, 2 tsp ground turmeric, 2 tsp chilli flakes and 1 tsp black pepper. Sear the chicken with olive oil in a large pan and then set it aside.

Saute 1 diced onion, 6 cloves crushed garlic, 100g chopped fresh ginger and 2 diced green chillies in the oil remaining from the chicken. Stir in 3 tbsp tomato paste, a pinch of saffron threads and 5 sprigs of thyme.

Add 200ml white wine, 200g dried apricots, zest and juice of 1 lemon, 2 tbsp honey, 2 tbsp vegetable stock powder and a handful of pistacios. Bring the liquid to a simmer and return the chicken pieces to the pan.

Add water until the chicken is just covered. Simmer with the lid on for 10 minutes and then for a further 15 minutes without the lid.

Coarsely dice one onion, a medium sized chunk of ginger and two cloves of garlic. Heat some olive oil in a pot then sauté the onion, ginger and garlic.

After the onions have browned, add generous pinches of ground garam masala, cumin, tumeric, mustard seeds, salt and pepper. Stir the spices through the onion and toast for a little bit.

Add a can of baby beetroot and a diced sweet potato. Pour in a cup of coconut milk and allow to simmer until the potato is soft.

Prepare 2 cups brown rice on the side. Add 1 tbsp coconut oil to a wok and heat. Throw in 2 diced onions and some salt. Once the onions have begun to brown, put 500g pork or beef mince in the wok. As it cooks, season with salt, pepper and your choice of spices. I like to use an exotic chilli blend. Add soy sauce to the mince one tablespoon at a time until the meat is covered. Throw in diced celery, capsicum and leek. Once the veges are done stir the rice and remove from the heat.

Prepare all the components of the meal beforehand and cook in batches to avoid overloading your wok.

Mix the sauce with 3 parts fish sauce, 1 part soy sauce, 5 parts brown sugar and 2 parts tamarind paste.

Heat peanut oil in a wok and cook some diced chicken, minced garlic, minced chilli and the white parts of some spring onions. Beat an egg in a bowl and scramble in the wok. Add some of the sauce along with a handful of bean sprouts and rice noodles, and a sprinkle of crushed peanuts. Top the dish with some more crushed peanuts, the green parts of the spring onions and a few wedges of lime.

Coarsely dice half a pumpkin and one large sweet potato.

Saute one finely diced onion with some ginger and crushed garlic in olive oil using a large pot. Spice with salt, pepper, 1tsp cumin and 1/2 tsp nutmeg.

Add the pumpkin and sweet potato and cover with 750ml vegetable stock. Bring the soup to the boil and allow to gently cook until the vegetables are soft.

Mash the pumpkin and sweet potato and continue cooking until the mixture has reduced in volume to the desired thickness. Stir in one cup coconut milk.

Dice one large onion and similar amounts of carrot and celery. Saute the vegetables with olive oil in a large pot.

Add 4 cloves crushed garlic, 2 bay leaves and 4 sprigs thyme. Pour in 1L chicken stock and brink to a simmer. Salt and poach chicken thighs in the broth for 20 minutes.

Remove the chicken and slice / tear into small pieces. Add 200g rice noodles and cook for a further 5 minutes. Put the chicken back in and add salt and pepper to taste.

Finely dice some garlic and saute with olive oil in a large pot. Add salt, pepper, oregano and thyme. Pour in a large can of tinned tomatoes and cook the liquid down.

Transfer the tomato mixture to a food processor and add some torn up chunks of bread. Return it to the pot and cook until it reaches your desired consistency.

Saute 1 diced leek in 25g butter and a similar amount of peanut oil. Peel and wash 500g potatoes. Cut the potatoes into batons and then slice into fine squares. Don't wash the potatoes again as the starch helps thicken the soup. Add the potatoes along with some salt and pepper to the leaks then pour in 1L chicken stock. Bring to the boil and then boil gently for around 15 minutes.

Mix equal parts of olive oil, soy sauce and lemon juice in a bowl. Add some fresh grated ginger. Place the pieces of chicken in the marinade and allow to sit overnight, absorbing the flavour.

Mix two tablespoons olive oil, one tablespoon soy sauce, one tablespoon vinegar and one desert spoon honey. Add one crushed clove garlic, diced ginger and two sliced shallots. After stirring the marinade well, mix the beef in the marinade and let it sit overnight.

Bring 1 3/4 cups water (or stock), 1 tbsp butter, 1 tbsp olive oil and 1/2 tsp salt to the boil. Add 1 1/2 cups couscous and return to the boil. Remove the pot from the heat, seal the lid tightly and let sit for 5-10 minutes.

Sauté one diced onion and two cloves crushed garlic with olive oil in a pot. Once the onions begin to caramelise, add salt, pepper, turmeric, ground clove and cardamon.

Stir the spice through the onion then pour in 1 cup long grain rice. Allow the rice to toast for a little, then stir in 1 diced capsicum and a handful of raisins.

Add 1 1/2 cups of water and bring to the boil. Put a tight fitting lid on the pot and reduce the heat. Let the rice simmer for around 20 minutes or until it's done.

1/2 cup popcorn, 2 tbsp olive oil. In wok with lid / aluminium foil with holes poked. Constantly shake

Combine the 500g white flour, 25g yeast, 1 tablespoon of sugar, 1/2 cup olive oil with 350ml of warm water. Mix into a dough and turn onto a floured surface. Kneed LOTS until it is smooth and elastic. (Basically the more kneading the better it tastes, usually 15 minutes suffices.) Put kneaded mixture in a bowl and allow to rise until it doubles in volume. Kneed for another 5 minutes and let rise again.

Put on a floured tray and push into shape. Cover in salt, rosemary and olives. Cook at 220C for about 15 minutes. You will know when it is done because the bread sounds hollow when you tap it.

Combine 14g dry yeast with 1/4 cup of caster sugar and 1 1/2 cups warm milk in a bowl. Allow it to stand until the mixture is frothy.

In a second bowl, sift 600g plain flour, 1 teaspoon of mixed spice, 1 teaspoon of cinnamon. Rub in 60 grams of butter until the mixture is consistent.

Once the yeast is frothy, mix 1 egg, 1 cup of sultanas and the yeast mixture into the flour. Kneed the dough on a floured board until it is silky. Allow the dough to rise under a tea towel for 45 minutes.

Butter a baking tray and divide the mixture into small buns, placing them on the tray. Allow it to sit for a further 10 minutes to rise.

Bake in a 220C oven for 20 minutes or until brown.

(The cross is tasteless and pointless, but if you insist, just mix some flour and water into a paste then shape the cross.)

Cream 125g butter with 125g sugar. Add 1 egg and beat well. Sift 1 1/2 cups plain flour, 1 tsp baking powder and 2 heaped desert spoons cocoa together. Add 1/2 tsp salt if desired. Mix the dry and wet ingredients then stir in 1 cup raw shelled peanuts.

Roll into balls and press onto a greased tray. Bake for 20 minutes at 180C.

Combine 1 cup rolled oats, 1 cup flour and 1 cup brown sugar. Heat 2 tbsp golden syryp, 125g butter and 2 tbsp water until the butter has melted. Add 1/2 teaspoon bicarb soda to the warm ingredients and allow to froth. Mix the warm ingredients into the dry ingredients and stir thoroughly.

Press golf ball sized biscuits onto a baking tray and cook at 160C for 15 minutes. Allow to cool on the tray so that they harder properly.

Cream 200g butter with 1 cup sugar then mix in 1 cup golden syrup. Sift together 3 cups flour, 1 heaped tablespoon ginger and 1 teaspoon bi-carb soda. Stir the wet ingredients into the dry ingredients.

Roll the mixture into golf-ball sized biscuits and place on a baking paper covered tray. Leave plenty of room for them to grow. Bake at 180C for 15 minutes.

Cream 125g butter with 90g caster sugar. Beat in 1 egg. Mix in 200g self raising flour. You might need to add some more to get a good consistency. Roll the dough into balls (or short 'fingers') and roll in sugar. Bake at 180C for 15 minutes.

Separate the whites of 3 eggs into a stainless steel bowl. Beat the eggs until they form stiff peaks. Gradually add 3/4 cup caster sugar as you continue beating. Mix in 1/2 tsp vanilla extract.

In a separate bowl mix 1 cup desiccated coconut, 1/4 cup cocoa powder, 1.2 cup chopped macadamia nuts and 1 tsp salt.

Fold the egg mixture through the dry ingredients. Pipe the mixture onto a baking tray (with baking paper). Cook at 140C for 50 minutes.

Separate the whites of 5 eggs into a stainless steel or glass bowl. Yes, the material is important! Using an electric hand beater, whip the egg whites on slowest speed until bubbles appear then beat of the fastest speed. When the eggs are stiff gradually add 1 1/4 cups of caster sugar, a quarter of a cup at a time. Continue beating until the mixture is very stiff. Add 1 teaspoon of vanilla extract and 1 teaspoon of white vinegar and continue beating.

Place the mixture onto a piece of baking paper on a flat tray and shape into a low cylinder. Cook in a 140C oven for 1 to 1 1/4 hours or until it is stiff to the touch and slightly brown.

Remove from the oven and flip onto a plate to cool. When cool, top with whipped cream (cream and 1 teaspoon icing sugar), fruit and chocolate.

Combine (almost) all of the ingredients in a large food processor. One 400ml can black beans, 2 tbsp cocoa powder, 1/2 cup oats, 1 tsp salt, 1/3 cup maple syrup, agave or honey, 1/4 cup coconut oil, 2 tsp vanilla extract and 1/2 tsp baking powder. After the mixture is blended, mix in 1/2 cup chocolate chips.

Pour the mixture into a tin lined with baking paper and bake at 180C for 18 minutes.

(This is a great way to use up the leftover egg yolks from a pavlova.)

The recipe can be made with as many egg yolks as you have. For each egg yolk, add 1/2 cup milk to a saucepan. Add 1 teaspoon vanilla extract and heat until warm to the touch.

Meanwhile whisk the egg yolks. For each yolk, add 1 level teaspoon cornflour and 1 heaped teaspoon caster sugar.

Once the milk is warm, very very gradually pour it into the egg mixture while continuously whisking. Do this slowly, too quick and the custard will curdle.

Return the custard to the saucepan and cook on a low heat. Stir the mixture constantly until it thickens.

Sift together 1 1/4 cups plain flour, 1 teaspoon baking powder, a pinch of salt, 3/4 cup sugar and 1 teaspoon cocoa. Mix 1/2 cup milk and 90g melted butter then stir together with the dry ingredients.

Place in a baking dish/tray or divide the mixture into (four) individual coffee mugs.

Mix 1/2 cup sugar, 1/4 cup coconut and 1 desert spoon cocoa then sprinkle over the top of the wet mixture. Pour 2 cups boiling water over the mixture then bake in an over at 180C for 45 minutes.

Cream 30g butter with 3/4 cup caster sugar. Separate the yolk of 2 eggs and beat them into the creamed butter. In another bowl, beat the egg whites. Mix 3 tbsp flour and 1 cup milk into the cream and then add the rind and juice of 2 lemons. Fold the egg whites into the main mixture.

Pour the pudding into a greased dish. Put this dish into a second and surround with water. Bake at 180C for 20 minutes, and then 140C for 25 minutes.

Finely chop 250g soft dates. Mix 100g almond flour, 100g small walnut pieces and 1 tablespoon cocoa in a large bowl. Stir in the dates, adding aguave (maple) syrup to help moisten the mixture. It's quite hard to stir, so I suggest using your hands.

Press into a tray and refrigerate.

(Feel free to substitute apples for any other fruit.)

To make the topping mix 1 cup sugar, 1 cup plain flour and 1 cup desiccated coconut. Add 200g melted butter and stir thoroughly.

Put 2 cans of tinned apples in a baking dish and cover with the topping. Sprinkle with cinnamon.

Cook at 180C for 30 to 45 minutes.

Combine 1 cup self-raising flour (or 1 cup flour with 1 teaspoon of baking powder) with 2 tablespoons sugar. Stir in 1 cup milk and 1 egg. Beat well until the mixture is smooth. Cook in a pan with butter.

Melt 1 tbsp butter in a medium pan. Whisk 1 egg and 1/2 cup milk into 1/3 cup flour, adding the milk gradually. Add a pinch of salt and a larger pinch of sugar. If needed thin the mixture out with some water. Pour the melted butter into the batter and whisk through.