Ingredients
400g spirali pasta.
Olive oil.
3 chorizo sausages, sliced thinly.
1 onion, sliced.
700g tomato passata. Tomato puree will also do.
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme.
1/2 teaspoon sugar.
2 teaspoons balsamic vinegar.
400g can chickpeas, rinsed and drained.
125g baby spinach leaves.

Method
Cook pasta in a large saucepan of salted boiling water following packet instructions until al dente.
Add a little oil to a non-stick frying pan and place over medium heat.
Add the chorizo and onion and cook for 3-4 minutes until the chorizo is golden and the onion is soft.
Add the tomato passata, thyme, sugar and balsamic vinegar and cook, stirring occasionally, for another 10 minutes.
Drain the pasta, return to the pan and cover to retain warmth.
Add the chickpeas and spinach to the chorizo mixture.
Cook for 3 to 4 minutes, until the spinach has wilted. Season with salt and pepper to taste.

Serving
Divide the spirali evenly among serving plates and top with the chorizo and chickpea sauce.

Ingredients
2 large corn cobs, kernels removed.
175 grams bacon, chopped.
1 1/3 self-raising flour.
1 cup milk.
2 eggs, lightly beaten.
4 green onions, sliced thinly.
Olive oil for shallow frying.
Crisp bacon, mashed avocado and light sour cream to serve.

Method
Place a frying pan over medium-high heat and cook bacon for 4 minutes, until light golden.
Put a piece of paper towel on a plate.
Remove bacon to prepared plate.
Into a bowl sift the flour and season with salt and pepper.
Pour milk and add eggs to a small jug and whisk until combined.
Add to flour and stir gently, until the batter is smooth.
Add corn kernels, bacon and green onions, and mix well.
Preheat oven to 160 C.
Add enough oil to a large frying pan to cover its base, and place over medium heat.
Using 1/4 cup of mixture per fritter, cook for 4 to 5 minutes each side, until cooked through.
Remove to an oven-proof plate and keep warm in oven while remaining fritters are being cooked.

Serving
Top fritters with crispy bacon, avocado and sour cream.

Ingredients
7kg leg of ham.
2 cups macadamia nuts, chopped finely.
1/4 cup mandarin or orange marmalade.
2 large oranges, rind grated finely.
1/4 cup creamed honey.
1 teaspoon ground cinnamon.

Method
Preheat oven to 150 C.
Line a large roasting pan with 2 sheets of baking paper.
Remove the rind from the ham.
Place ham in the lined roasting pan.
Place chopped macadamia nuts in a bowl and add marmalade, orange rind, honey and cinnamon. Mix thoroughly.
Press the nut mixture onto the ham, using moistened fingers.
Bake for 60 minutes.
Increase oven temperature to 200 C and cook for 45 to 60 minutes, until crust is crisp and golden.

Serving
Slice and serve warm or cold.

Ingredients
3kg joint of pork leg.
1/4 cup olive oil.
1 tablespoon sea salt.
6 desiree potatoes, quartered.
6 spring onions, trimmed.
1 tablespoon rosemary, leaves chopped.
4 apples.
1 1/2 tablespoons brandy.
2 tablespoons plain flour.
1 3/4 cups vegetable stock.

Method
Preheat oven to 250 C.
Rub 2 tablespoon of olive oil into the rind, then sprinkle over the sea salt and rub in well.
Place pork in roasting pan and bake for 20 minutes.
In a large bowl place potatoes, onions, rosemary and remaining oil and stir to coat.
Reduce oven to 180 C.
Continue to bake pork for 40 minutes, then remove and baste with pan juices.
Arrange vegetables around pork and return to the oven for a further 60 minutes.
Quarter the apples, and remove cores.
Remove pork and vegetables from oven and baste with pan juices.
Place apple pieces around pork and roast for a further 30 to 40 minutes, until pork is just cooked.
Remove pork to a board and cover loosely with foil. Allow to rest for at least 15 minutes.
Even out the vegetables and apple pieces left in the pan and return to the oven for a further 10 minutes at 220 C.
Remove to a plate.
Pour off the excess fat from the roasting pan and place over a medium heat.
Add brandy and scrape the bottom of the pan of any sediment.
Add flour and cook, stirring continuously for 1 minute.
Remove from the heat and stir in the stock.
Return pan to the heat and cook, stirring until the gravy comes to the boil and thickens.

Serving
Slice pork and serve with vegetables, apple and gravy.

Ingredients
2 eggs.
Olive oil cooking spray.
50 grams lean ham. sliced thinly.
1/2 small tomato, chopped finely.
2 tablespoons tasty cheese, grated.
1 tablespoon fresh parsley leaves, chopped.

Method
Break eggs into a jug and add 2 tablespoons cold water.
Season with salt and pepper, and whisk together.
Spray a microwave safe omlette maker with oil, and divide egg mixture between two halves.
Cook on High for 50 seconds. Egg should be almost set.
In a bowl, combine the tomato, cheese, parsley and ham.
Sprinkle tomato mixture over egg, and cook for a further 30 seconds, until the cheese has melted and egg has set.
Flip one side of omlette onto the other and slide onto a plate.

Serving
Serve sprinkled with a little fresh parsley.

Ingredients
125 grams shaved ham, cut into thin strips.
1 carrot, grated.
1 red capsicum, cut into thin strips.
6 lettuce leaves, shredded.
12 small rice paper wrappers.
2 tablespoons tomato sauce.
1 tablespoon barbecue sauce.
1 teaspoon soy sauce.
1 teaspoon honey.

Method
Place a clean, dry tea towel on workbench.
Pour warm water into a shallow bowl, and dip one rice paper wrapper into the water for 15 seconds.
Remove, allowing excess water to drain. Carefully place on tea towel.
Place lettuce, carrot, capsicum and ham on one edge of the wrapper, leaving 2cm at each end.
Fold edges in and roll up.
Place roll, seam side down on a plate and cover with a damp tea towel.
Repeat process with remaining wrappers and ingredients.
In a small bowl, combine tomato sauce, barbecue sauce, soy sauce and honey.

Serving
Serve rolls with dipping sauce.

Ingredients
2 onions, quartered.
4 cloves garlic, peeled.
2cm piece ginger, peeled.
1/4 cup ghee.
1kg pork, diced (3cm pieces).
2 teaspoons mustard seeds.
1 tablespoon garam masala.
1/3 cup vindaloo curry paste.
Steamed basmati rice to serve.

Method
In a food processor, combine garlic, ginger and onions. Process until finely chopped.
Over medium-high heat, melt one tablespoon ghee in a heavy based saucepan.
Add pork to pan in batches, and cook for 2 minutes, until browned. Repeat with remaining pork, adding more ghee if required.
Reduce heat to medium and add the ghee that is left, along with the mustard seeds.
Cook stirring for 30 seconds.
Add onion mixture and cook for 5 minutes. Onion should be opaque and tender.
Add curry paste and cook for a further 30 seconds, stirring to thoroughly combine ingredients.
Return the pork and any juices to the pan and add 2 cups of cold water.
Bring to a simmer.
Over a low heat, simmer partially covered for 60 minutes, stirring occasionally.
Remove cover and cook gently for a further 60 minutes. Pork should be tender.

Serving
Serve with steamed basmati rice.

Ingredients
600 grams pork fillet.
Olive oil cooking spray.
Salad Ingredients
2 tablespoons olive oil.
2 teaspoons caster sugar.
2 ruby red grapefruit, peeled and segmented.
2 oranges, peeled and segmented.
2 medium fennel bulbs, trimmed.
1/2 cup pitted black olives.

Method
preheat oven to 200 C.
Spray pork with oil and place in an ovenproof dish.
Roast for 20 to 25 minutes. Juice should run clear when pierced with a skewer.
Allow to rest.
Once cooled, thinly slice.
To make the salad, place orange and grapefruit in a bowl.
Add the olive oil and caster sugar to a small jug, and whisk to combine.
Using a vegetable peeler, shave fennel, and add shavings to bowl, along with olives.
Season with salt and pepper and pour over olive oil and sugar dressing. Toss to combine.

Serving
Arrange salad on plates and top with slices of pork. Serve.

Ingredients
2 cups self-raising flour.
30 grams butter, chilled, chopped into small cubes.
3/4 cup milk.
1/4 cup tomato paste.
1/2 cup tasty cheese, grated.
100 grams shaved ham, chopped.
225 gram can pineapple pieces, drained.

Method
Preheat oven to 200 C.
Line a baking tray with baking paper.
Into a large bowl, sift flour and add butter.
with fingertips, rub flour into butter until the mixture resembles bread crumbs.
Create a well in the centre.
Add the milk, and using a knife, mix to form a soft dough.
Between two sheets of baking paper, roll dough out to form a rectangle measuring 20cm x 30cm.
Spread the tomato paste over the dough, leaving a border of 2.5cm on one end.
Top with ham, pineapple and cheese.
Roll the dough up from one long end to make a Swiss roll.
Place on a board with the seam of the roll facing downwards and cut into 12 rounds.
Place the rounds onto the tray prepared earlier, and bake for 15 minutes. The scroll should be golden and cooked through.
Allow to cool for 5 minutes on tray.

Ingredients
80 grams ham, sliced into long strips.
4 eggs (at room temperature).
1 small tomato, seeds removed, diced.
1 tablespoon ricotta or feta cheese, crumbled.
1 tablespoon thickened cream.
30 grams baby spinach, trimmed.
Crusty bread, to serve.

Method
Preheat oven to 180C.
Using four oven proof 1/2 cup capacity cups or bowls, grease and line the base and sides of each with slices of ham.
Break 1 egg into each, and top with a quarter of the tomato, parsley and cheese.
Drizzle one teaspoon of cream over each cup. Season to taste with salt and pepper.
Bake for 15 to 18 minutes for soft egg yolks. Remove and put to one side for 2 to 3 minutes.

Serving
Serve pie over bed of spinach leaves, with toast.