• Cut the chicken into two even pieces and combine all the marinade ingredients into a container, pop into the fridge for a couple of hours or overnight if you have the time.
• Preheat the oven to 180degrees.
• Oil a large oven tray and place the drained chicken and vegetables spreading across the oven tray evenly, sprinkle with the olives, sun dried tomatoes and three quarters of the feta.
• Bake for 15-20 minutes until the chicken has cooked through and the pumpkin is soft.
• While the chicken is cooking, prepare the tzatziki sauce and pita pockets.
• Place the grated cucumber in a clean tea towel and squeeze out as much liquid as you can then sprinkle with man grind.
• Add the cucumber, yoghurt, tzatziki and lemon juice to a small bowl. Stir to combine.
• Char the pita over an open flame or pop in the toaster, then cut into quarters.
• Serve the chicken and vegetables, with the pita, dollops of tzatziki, a sprinkling of remaining feta and parsley.

• Preheat oven to 180C fan bake 

  Remove the crusts of the bread and tear into a few chunks, pour over milk and leave to soak for a few minutes 
  
• Add the pork mince, blow my coals, finely diced onion and egg.
  
• Mix thoroughly. We wear gloves and use our hands to get a really well combined mix and to break up the bread 

  Don’t be alarmed that it’s a sticky mixture, it makes me lovely light meatballs 
  
• Take large teaspoons of the mince and roll into balls and place on a lined baking tray.

  Bake for 10-12 minutes or until lightly golden 
  
• To make the sauce melt the butter in a large shallow casserole or fry pan over a medium heat. Add the sliced mushrooms 
  
• Sauté the mushrooms for 1-2 minutes 
  
• Add blow my coals and stir through 
  
• Add beef stock and mustard, simmer for a minute or so 
  
• Add the cream and simmer for 5 minutes over a medium heat 
  
• Remove the meatballs from the oven 
  
• Dissolve cornflour in a little water and add the slurry to the sauce to thicken. Cook out for a minute before adding the meatballs to the sauce 
  
• To serve we cooked some egg fettuccine and added an additional teaspoon of herb de Provence better and some fresh parsley to toss through the pasta 
  
• You can serve the meatballs with pasta, mash or rice. Which ever you prefer 

  Fresh chopped parsley is a great garnish for the meatballs 
  

• Drain and rinse 2 cans of chickpeas 
• Finely dice onion and sauté in a drizzle of olive oil in a skillet 
• Add chickpeas and cook off for a minute or two and add the paste. Stir well to coat and cook off for another minute or two 
• Add the water to help soften chickpeas. 
• Roughly smash the chickpeas with a spoon or fork. Crumble through feta
• Season well with Man Grind and a squeeze of lemon 
• To build the toasts, toast your bread and spread with a little aioli, layers some avocado slices and then top with the smashed chickpeas 
• Garnish with some fresh basil or coriander and top with pickles onions 

• Slice the capsicum and onion thinly and fry on medium - high heat for 8-10 minutes with some man grind until soft
  
• Slice the steak very thinly and fry with man rub and splash of olive oil on high heat for 2 minutes - set aside
  
• Mix cooked steak, onions/capsicums with mozzarella, cream cheese and some man grind
  
• Cut your pastry sheets in ¼'s 
  
• Fill 2 of the ¼'s with a heaped tablespoon of cheese steak mix and top with remaining pastry - pressing down gently to remove the air 
  
• Trim any excess pastry from the edges and crimp the pastry using a fork - this helps to seal the edges
• Brush with egg wash and slice a couple slits across the top - this helps to release any trapped air and will give your crispier puff pastry
  
• Bake in the oven @ 200c for 18 minutes or until crispy!
  

• Preheat the oven to 200 degrees.
• Slice each chicken breast in half lengthwise.
• Brush each side of the cut chicken breast with mexellent paste. I used about half a teaspoon per half a chicken breast.
• Sear the chicken in a fry pan with olive oil over medium-high heat for 3-4 minutes each side.
• In a large baking dish or kitco shallow casserole dish, wipe olive oil with a paper towel all over the baking dish.
• Spread the base of the dish with the softened cream cheese, then spread the refried beans on top, add half of the salsa, followed by the chicken.
• Top the chicken with the remaining salsa, sprinkle with black beans, capsicum, corn, and cheese.
• Cover and bake for 20 minutes.
• Remove the cover and bake for an additional 10 minutes.
• Serve with chipotle & lime salt, sour cream, rice and coriander and serve.

Pizza Base

• In your free standing mixing bowl pour lukewarm Water with Man Grind, mix in a small handful of flour to start a batter, mix in the yeast & leave for 2 mins.
• Add the remaining four & start your mixer with the dough hook attachment, gradually up the speed as the flour gets mixed in, leave for 10 mins till smooth & elastic.
• Place dough in a floured bowl & leave for 1 hour or doubled in size - covered with a damp tea towel.
• Knock our the air & roll into a sausage, divide dough into 4 equal balls, roll & put on an olive oil covered baking tray. Cover with cling film & the tea towel & allow to rise for another hour.

Pizza Topping

• Dice the Red Onion & sautée in a pan with some oil along with the Mexcellent Paste, once the Onions are soft add the pizza base sauce & the Black Beans & mix to combine.
• To make the Guacamole cut the Avocado, Tomato & any off cuts of Red Onion into small cubes, juice a Lime & mix through along with Chipotle & Lime Salt.

Assembling

• Preheat oven to 220 degrees, place a pizza stone or a flat baking tray in the oven to heat up. Once up to temperature put your stretched out pizza dough (I did this by hand for a more authentic looking shape) on the tray.
• Spread the bean base sauce over the pizza & top with Mozzarella Cheese. Cook for 10mins or till the base is cooked / crunchy. Top with Guacamole, Sour Cream, Jalapeños & fresh Coriander to your liking.
• Continue till all your pizza bases are made & cooked.