Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla.

Dissolve baking soda in hot water.

Add to batter along with salt.

Stir in flour, chocolate chips, and nuts.

Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Preheat oven to 170C and line 2 baking trays with baking paper.

Cut the baby chat potatoes into 1cm slices.

Arrange on one of the baking trays.

In a small mixing bowl mix 1tsp ghee with 1/2tsp salt and 1/2tsp pepper.

Using a garlic crusher, crush 2 garlic cloves into the mix.

Mix well.

Use a basting brush to brush the potatoes with the mixture.

Place the potatoes into the oven for 15-20 minutes or until they are cooked through and golden brown.

Place the green beans on the other baking tray.

Salt an pepper to taste.

Set aside.

Slice 4 cups of mushrooms.

Heat 1tsp ghee in a large and deep non-stick frying pan over medium-high heat. Season the steaks to taste with salt and pepper.

Cook the steaks for 3 minutes on each side.

Take out of the pan and set aside.

Put the pan back on the heat and add the mushrooms.

Cook for 3-4 minutes and add ¼cup brand and cook for 2 minutes.

Add 500ml beef stock and cook for 10 minutes.

Meanwhile, put the green beans in the oven, then set the table and make a huge side salad using the extra veggies you bought.

In a small mixing bowl mix 2tsp ghee with 2tsp plain flour to make a paste.

Mix 1tbs mustard to the cooking mushroom sauce.

Bit by bit add the ghee/flour mixture, constantly stirring.

Keep cooking for 3 minutes.

Reduce the heat to medium-low and add the steaks to the pan.

Use a spoon to heap the sauce onto the steaks.

Cook for a further 2-3 minutes or until the steaks are warm and cooked to your desire.

Chop 3tbs chives and take the potatoes and green beans out of the oven.

Serve the steaks with a generous amount of sauce over the top, next to the green beans, potatoes and side salad.

Sprinkle the steaks with the chopped chives.

Enjoy!

Halve and then finely chop 2 onions.

Heat 1tsp ghee in a medium saucepan over medium-high heat.

Add the onion and cook for 3-5 minutes or until softened.

Add cup rice and mix well.

Add 11/2 cups chicken stock and bring to the boil.

Cover and turn heat down to medium-low.

Cook for 10-15 minutes or until the rice is cooked and the liquid is absorbed.

In a small mixing bowl, mix 1tbs flour, 1tbs cumin, 1tbs ground coriander and salt and pepper to taste.

Sprinkle over the fish and use your hands to rub it into the fish until it is evenly coated.

Add the baby spinach to a large non-stick frying pan and heat over medium until it is completely wilted (3-5 mins).

Meanwhile, in a small mixing bowl combine 1/2cup Greek yogurt with 1/4cup low fat mayonnaise.

Grate in the rind of ½ a lemon.

Mix well.

Take the spinach out of the pan and set aside covered (to keep warm).

Put the pan back on the heat and increase the heat to medium-high.

Add 1tsp ghee.

Cook the fish for 3 minutes on each side or until it is fully cooked.

Meanwhile, set the table and make a huge side salad using the extra veggies you bought.

Serve the fish over the rice with a good dollop of the lemon mayo over the top and the spinach and side salad next to it.