In a medium saucepan whisk together sugar, cornstarch, salt, milk, vanilla, and egg yolks.

Cook over medium heat, whisking frequently. Cook until bubbly and mixture begins to thicken, about 6-8 minutes. Remove from heat.

Transfer the pudding into a serving bowl or individual cups. Chill to desired temperature, then place sliced bananas on top and serve immediately. Enjoy!

Whisk together the corn, zucchini, eggs and milk. Gradually stir in the sifted flour, garlic powder, salt and pepper.

Heat a little oil in a non-stick frying pan over medium heat. Using a tablespoon, place heaped spoonfuls of the mixture in the pan and cook in batches. Using a spatula, turn them once, until golden and cooked through. Drain on paper towel, cover and keep warm as you cook remaining fritters.

Mix chopped tomato, avocado, parsley leaves, and lemon juice.
Serve on top of fritters immediately.

Trim ends, cut into 7.5cm pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 0.8cm

Prepare according to packet directions and drain. Time it so they’re cooked just before using – do not leave cooked rice noodles lying around, they break in the wok.

Mix ingredients until sugar dissolves.

Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.

Add garlic, cook 15 seconds. Add protein, stir until mostly cooked.

Add Chinese broccoli stems, cook until protein is almost cooked through.

Add Chinese broccoli leaves, cook until just wilted.

Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).

Return wok to stove, heat 1 tbsp oil over high heat.

Add noodles and sauce. Toss as few times as possible to disperse sauce and make edges of noodles caramelise.

Quickly add protein and veg back in, and toss to disperse. Serve immediately.

Preheat oven to 200C. Grease 2.2-litre-capacity baking dish.

Heat oil in a large saucepan over medium-high heat. Add onion, celery and carrot. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add zucchini, and pumpkin. Stir to combine. Add tomatoes, stock, apple cider vinegar and soy sauce. Bring to a simmer. Reduce heat to medium. Simmer, uncovered, for 10 minutes or until vegetables are tender. Stir in brown lentils and black beans. Season with salt and pepper.

Meanwhile, place potato and garlic in a medium saucepan. Cover with cold water. Bring to the boil. Boil for 10 to 12 minutes or until tender. Drain. Return to saucepan. Add milk and 60g butter. Mash until smooth. Add cheese. Stir until melted. Season with salt and pepper.

Transfer lentil mixture to prepared dish. Top with mash. Dot with remaining 20g butter. Bake for 20 minutes or until mash is golden. Serve sprinkled with dill.

Place a large, heavy-based pan over a medium heat.

Add the olive oil followed by the celery, onion, leek, potato, beetroot, garlic, rosemary and season with salt and pepper.
Stir the vegetables with a wooden spoon and sweat for 10-12 minutes, until they begin to soften.

Add the beans, then stir well and cook for a further 3-4 minutes.
Pour over the stock, bring to the simmer and cook for 15-20 minutes, until the vegetables are tender.

Meanwhile, rinse the silverbeet. If the stalks are fleshy and thick, strip the leaves from them and cut up the stalks thinly. After 15-20 minutes simmering time, add them to the pan, then roughly chop the leaves and add those 4-5 minutes later.
If the stalks are relatively thin, you can chop them and the leaves and add both to the soup at the same time.

Simmer the soup for a further 8–10 minutes, until the silverbeet is lovely and tender. Then, add all the chopped herbs, the squeeze of lemon, and plenty of salt and pepper to taste.
Stir and turn off the heat.

If you’re serving with sourdough toast, trickle the hot toast with a little
olive oil, rub with a little garlic and season lightly with flaky sea salt.
Ladle the soup into warm bowls, season with pepper, then add the toast
and trickle generously with oil.