INGREDIENTS
FOR THE APPLE FILLING
600g cooking apples
1 tbsp allspice
4 tbsp brown sugar

TO SERVE
300ml crème fraîche
1 tsp vanilla essence
FOR THE TOPPING
60g unsalted butter
65g caster sugar
60g rolled oats
65g all-purpose flour
¼ tsp salt
100g flaked almonds
60g desiccated coconut

METHOD
Preheat the oven to 180°C. 
Peel, core and dice the apples, add to a deep pan with ¼ cup of water over a medium heat.
Add the sugar, all-spice and stir, simmer for 10–15 mins
until the apples start to break down, but not mushy.

For the topping; Heat a large pan over on a medium heat.
Heat the butter until melted, then add the sugar, stirring until it’s dissolved.
Add the oats and combine, then add the flour, almonds, and coconut and mix well. 
Turn off the heat and prepare the dish.
Pour the stewed apples into a deep ovenproof dish. Crumble over the topping, even out, then bake for 30–40 mins until golden.

For the crème fraîche: Whisk the crème fraîche and vanilla essence until smooth.
When the crumble topping is crispy and golden, remove from the oven, allow to cool slightly then serve, topped with crème fraîche.

INGREDIENTS
2 tbsp of olive oil
4 cocktail tomatoes, halved
6 mini leeks
2 portobello mushrooms
250g halloumi cheese
10 caper berries
Salt & pepper
Mint leaves & olive 
Oil, to serve

METHOD
Preheat the oven to 150°C. In a griddle pan, heat the oil, add the mushrooms and leeks and cook until softened.
Add the tomatoes, reduce the heat, season and cook evenly on both sides.
Transfer the ingredients to an oven-proof dish and keep warm in the oven.
Slice the halloumi into 1cm strips, and grill evenly on both sides until the blocks firm up.
On a large serving tray, arrange the mushrooms, leeks, and tomatoes.
Top with halloumi, add a drizzle of olive oil, and top with capers and fresh mint leaves.

INGREDIENTS
6 rashers smoked bacon
6 free range eggs
6 cherry tomatoes, cut in half
1 cup grated Parmesan cheese
2 tsp mixed dried herbs

METHOD
Preheat the oven to 180°C and grease a 6-tin bun tray.
Line each edge of the tins with a rasher of bacon, pressing firmly into the sides.
Break an egg into each dish. Add the tomato and top with grated Parmesan.
Sprinkle with some dried herbs.
Bake in the oven for 20–25 mins until the eggs are set.
Using a knife, go around the edge of each tin to loosen
the bacon and serve.

INGREDIENTS
3 tbsp coconut oil
120g plain flour, sifted
A pinch salt
2 free range eggs
140ml full-fat milk
6 tbsp water
6 tbsp Nutella
 
TO SERVE
Chocolate ice cream (see below)
Chocolate sauce
Caramel sauce
Dried cranberries

METHOD
Preheat the oven to 100°C.
Sift the flour and salt into
a mixing bowl, add the eggs and whisk.
Mix the milk and water together and gradually add small amounts of the liquid to the mixture, whisking until it is the consistency of cream.
Melt the oil in a frying pan over medium heat, and then add a quarter of the batter.
Tip the mixture around to get an even layer.
After 30 secs, lift the edge with a spatula to see if it’s cooked and flip the pancake over and cook for a few mins.
Slide onto a plate and place in a warm oven and repeat the process 3 times.

To serve: Place the pancakes on a plate and layer them with Nutella and fold into four.
Top with ice cream, pour over some chocolate and caramel sauce and cranberries.

Banana Ice Cream

^{Serves 4, prep time 10 minutes, plus 4 hours freezing time}

INGREDIENTS
Banana ice cream
4 ripe bananas, peeled
4 tbsp Nutella
2½ tsp cocoa powder
 
METHOD
Peel the bananas, place in an airtight bag and freeze for 2–3 hrs.
Break the bananas into pieces and place them in a food processor.
Add the Nutella and 2 tsp cocoa powder. Blitz until smooth.
Pour into a plastic container, cover, and freeze for 3–4 hours.