Put chicken, bacon, garlic, soy sauce and water into a saucepan, cover and simmer for 1 hour.

Bone chicken and place in dish. chop bacon and sprinkle over. Add mushroons.

Strain liquid and thicken with cornflour. pour over.

Melt butter, cook onions until soft. Mix well with herbs and breadcrumbs. Spread over cooked chicken.

Refrigerate until required.

Preheat over to 190°C. Cook until topping is crisp and sauce and chicken have heated through – approx 30-40 mins.

Place the Schnitzel in a large dish – single layer.

Whip the cream and pour over the meat.

Sprinkle over the soup mixes.

Layer the mushrooms on top.

Finally top with the grated cheese.

Bake for 30 mins at 350°

Cut the crusts off the bread, butter and place bread butter side down in a flat casserole dish to make a solid base.

Break up the fish and place on the bread.

Beat eggs and milk, add the cheese and the parsley.

Pour onto the base.

Bake at 350° for 45 minutes

Spread foil with butter and put into a large shallow baking dish.

Arrange steak – overlap if necessary.

Sprinkle with soup powder, sliced pepper, tomatoes and mushrooms.

Season.

Mix juice from tomatoes / sauce worcester sauce and cornflour and pour over the meat.

Bake in moderate oven for 2 hours.

Sprinkle with parsley and serve.

Combine all ingredients

Shake well to emulsify.

Taste and adjust ingredients to your own taste.

If it’s too acidic add more oil, too sour add more sugar.

Will keep in the fridge for weeks.

Melt the butter in a small pot. Do not boil.

Add the egg yolks, lemon juice and cayenne into a blender.

Blend the mixture on medium – medium high until it lightens in colour, about 20-30 seconds.

When yolks have lightened turn blender down to lowest setting.

Drizzle the butter slowly, while the blender is going.

Continue to blend for another couple of seconds after the butter has been incorporated.

Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. Add more lemon or salt if required.

If you want a thinner sauce add a little warm water. Pulse briefly to incorporate.

In a large bowl pour in lukewarm ( 110F ) water.

Add instant yeast, baking soda and 2 cups of bread flour.

Mix till smooth.

Allow to sit for 5 minutes uncovered.

In the meantime, add egg white into a separate bowl and beat with an electric mixer.

You want them to become stiff and moist.

Once the egg white have formed stiff peaks; add to dough batter.

Using a rubber spatula fold in egg whites till incorporated into the batter.

Start to add in the rest of the flour, a 1/4 cup at a time.

After the first 1/4 cup mix in salt.

When the mixture becomes to hard to mix in the bowl.

Pour out onto a flat surface.

Knead for about 5 to 6 minutes till it becomes smooth and silky.

Add a little oil to a clean bowl and place the dough into the bowl.

Turn dough over till all sides are very lightly coated.

Cover with plastic wrap and allow to rest till double in bulk, about 1 hour.

Afterwards, pour out onto a flat surface.

Press to release some of the air from the dough.

Using a rolling pin roll out to a 1/2 inch thick.

Allow dough to rest for 3 minutes to relax.

Using a 3 inch cookie cutter, cut out circles.

Place the cut out pieces onto some cornmeal.

When you have left over dough just gather together and cut out a few more circles.

Sprinkle the tops with more cornmeal.

Cover with plastic wrap and allow to rest for 45 minutes.

About 5 minutes before you are ready to cook the english muffins turn on your griddle or fry pan to 350F or medium heat.

Spray with a little oil spray and once the griddle is hot.

Place the muffins on and fry.

If you are using a fry pan you may only be able to fry 3-4 at a time.

Fry on one side for about 4 minutes.

Then turn over and fry for another 4 minutes.

Do this once more to a total of 16 minutes.

Sprinkle feijoas evenly with raw sugar and cook in a saucepan with water. Set aside to cool.

Combine apples and feijoas in an ovenproof dish.

Sift flours into a bowl. Add the raw sugar and almond meal.

Rub margarine into flour mixture. Sprinkle crumble and flaked almonds over the apple and feijoa.

Bake in a moderate oven, 180°C, for 40 minutes or until golden.

Heat 1 tablespoon olive oil in a large saucepan over medium heat.

Cook onion, stirring, for 5 minutes or until golden.

Add cumin and cook, stirring for 1 minute or until aromatic.

Simmer the soup: Add pumpkin and stir to coat.

Add stock.

Simmer for 20 minutes or until the pumpkin is soft.

Set aside to cool slightly.

Use a stick blender to blend until smooth.

Ladle soup among serving bowls.

Top with a dollop of natural yoghurt.

Sprinkle with dukkah.

Serve with the bread.