Makes four sandwiches/ 16 pieces

Ingredients

12 slices white bread, crusts removed

1 tablespoon oil

4 rashers bacon

1 chicken breast fillet 

4 tablespoons mayonaise

2 tomatoes, thinly sliced

8 x Cos lettuce leaves 

Method

1. Heat the oil in a pan and fry the bacon and chicken until cooked through. Once cooked, slice the chicken into thin pieces.  

2. Toast bread and leave to cool. Spread mayonaise on to bread.

3. To assemble the sandwiches, place half the lettuce and all the chicken on four slices of bread. Top each piece with a second slice of bread, lettuce, bacon and tomato and top each sandwich with a final piece of bread.

4. Cut each sandwich into four pieces and secure with a toothpick or cake topper. 

Makes 16 Pieces

Ingredients

2 chicken breast fillets 

1 cup breadcrumbs

1/4 cup finely grated parmesan cheese

1/2 cup plain flour

1 egg

2 tablespoons milk

Vegetable oil for shallow frying

Method

1. Cut each chicken breast fillet into eight small pieces.

2. Combine the parmesan cheese and breadcrumbs in a large bowl. Place the flour on a plate. Place egg and milk in a bowl and whisk until combined.

3. Coat a piece of chicken in flour, then dip in egg followed by the breadcrumbs. Repeat.

4. Heat oil in a fry pan and cook on a high heat for 3-4 minutes per side, or until golden. 

Makes 12

Ingredients

12 pieces pita bread or mini pizza bases

12 slices shaved ham

6 button mushrooms

1 cup tomato passata 

1 cup grated mozzarella cheese 

Method

1. Heat oven to 200°C

2. Using a sharp knife, from each piece of ham cut a circle for the snout and two triangles for the ears. 

3. From each button mushroom, cut four medium sized round circles for the eyes and four small circles for the nostrils.

4. Spread tomato passata on to each pizza base and sprinkle the cheese on top. 

5. Position the ham snout and ears and mushroom eyes and nostrils on to the pizzas.

6. Bake for 10-12 minutes or until the edges are nice and crispy.

Makes 12 mini burgers

Ingredients

500g beef mince 

1 egg

3 tablespoons breadcrumbs

12 mini burger buns (or dinner rolls)

3 slices of cheese, quartered

Tomato sauce/ ketchup

12 cos lettuce leaves

1 tablespoon oil

(Onion, tomato, bacon, mustard and mayonaise are optional extras)

Method

1. In a bowl, combine the egg and breadcrumbs with the beef mince. Mix by hand until well combined and then divide the mixture into 12 round patties.

2. Preheat a large frying pan. Place the burger patties in the pan and gently press down on them. Cook for approximately 4 minutes per side. 

3. Halve the burger buns and add the beef patties, cheese, lettuce and ketchup before serving. 

Makes 16 mini serves

Ingredients

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, crushed

2 cups arborio rice

1 litre chicken stock

1 cup water

300 grams pumpkin, peeled and cut 

2 zucchinis, sliced

25g butter

1/2 cup grated parmesan cheese (plus grated parmesan to serve)

Method

1. Place the pumpkin in a microwave-safe bowl and cook on high for 3-4 minutes. Add zucchini and cook for a further 3-4 minutes, or until cooked through. 

2. Heat oil in a large pan and saute onion until soft. Add garlic to the pan, followed by the rice and stir until the rice is coated in oil and shiny.

3. Add half the stock and stir regularly until the stock is absorbed. Repeat with remaining stock and then the cup of water and stir until all the liquid is absorbed and the rice is cooked. 

4. Add the pumpkin and zucchini to the pan and stir until well combined.

5. Remove the risotto from the heat and stir through the butter and parmesan. Divide amongst serving bowls, top with shaved parmesan and serve. 

Makes four sandwiches/ 16 pieces

Ingredients

8 slieces white or wholemeal bread

Butter

1 large chicken breast fillet, poached or baked and diced

3 tablespoons whole-egg mayonaise

1 tablespoon flat leaf parsley, finely chopped

1 tablepoon chives, finely chopped

Method

1. Butter bread and cut crusts off. 

2. In a bowl combine the diced chicken, mayonaise and herbs. 

3. Divide the chicken amongst four pieces of bread and top with a second piece of bread. 

4. Cut each sandwich into four pieces. 

Makes 12 pieces

Ingredients

12 Cos lettuce leaves

1 rasher bacon, cooked and diced

1 chicken breast fillet, cooked and diced

4 tablespoons store-bought Caesar salad dressing 

Cucumber, diced

A handful of store-bought Croutons

Shaved parmesan

Method

1. Wash Cos leaves and place on a platter.

2. Divide the chicken, bacon, cucumber and croutons amongst the Cos 'boats'. 

3. Right before serving, drizzle the salad dressing and add the shaved parmesan. 

Makes 12

Ingredients

2 tablespoons butter, melted

1 tablespoon caster sugar

1 egg

1 cup pumpkin, cooked and mashed

1/2 cup grated zucchini (skin removed)

2 1/3 cups self raising flour

Method

1. Preheat oven to 220˚C. Line two baking trays with baking paper.

2. Combine melted butter, sugar and beaten egg.

3. Add the mashed pumpkin and zucchini, followed by the flour and mix until well combined.

4. Roll the dough out onto a floured board using a rolling pin. You want the dough to be 2-3cm thick. Cut into circles and then place on to the baking trays. Bake until golden, approximately 15 minutes.