INGREDIENTS
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1⁄2 tsp chilli flakes (adjust to taste)
• 1 tsp paprika
• 2 tbsp tomato paste
• 250 ml vegetable stock
• 1 × 400 ml can coconut milk
• 2 × 400 g cans chickpeas, drained and rinsed
• Salt and black pepper, to taste
• 1⁄4 cup fresh basil, torn
To Serve
• Fresh crusty bread, toasted

METHOD

1. Heat the olive oil in a large pan over medium heat.
2. Add the onion and cook for 6–8 minutes until softened and lightly golden.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the oregano, thyme, chilli flakes, paprika, and tomato paste. Cook for 1–2 minutes to toast the spices and deepen the flavour.
5. Pour in the vegetable stock and stir until combined.
6. Add the coconut milk and chickpeas and bring to a gentle simmer.
7. Cook for 15–20 minutes, stirring occasionally, until the sauce has thickened slightly.
8. Season with salt and black pepper to taste.
9. Stir through the fresh basil just before serving.
   To Serve
10. Ladle the chickpeas into bowls and serve with warm crusty bread for dipping.

INGREDIENTS

For the French Toast

• 8 slices stale banana bread
• 1⁄2 cup (140 g) Nutella
• 3 large eggs
• 120 ml milk
• 1 tbsp castor sugar
• Pinch of salt
• 1 tsp vanilla extract
• 2 tbsp butter, for frying

To Serve
• Powdered sugar, for dusting
• 4 scoops vanilla ice cream
• 250 g fresh strawberries, sliced

METHOD

1. Spread Nutella evenly over 4 slices of banana bread.
2. Top with the remaining 4 slices to create 4 sandwiches.
3. In a shallow bowl, whisk together the eggs, milk, sugar, salt, and vanilla extract.
4. Carefully dip each sandwich into the custard mixture, allowing both sides to absorb some of the liquid without becoming soggy.
5. Melt half the butter in a large frying pan over medium heat.
6. Cook 2 sandwiches at a time for 3–4 minutes per side until golden brown and crisp.
7. Repeat with the remaining butter and sandwiches.
8. Transfer to serving plates and dust generously with powdered sugar.
9. Serve warm with vanilla ice cream and fresh strawberries.

INGREDIENTS:

• 1 cup rolled oats
• 1 cup Laager Cranberry & Wild Cherry Rooibos, strongly brewed (2 teabags)
• 1⁄2 cup milk
• 1 egg
• 2 Tbls honey
• 1 tsp vanilla
• 1 tsp cinnamon
• Pinch of salt
• 1 tsp baking powder
• 1 cup chopped apples
• 1 cup chopped nuts
• Greek yoghurt (optional)

METHOD

1. Preheat oven to 180°C.
2. Whisk wet ingredients together. Stir in dry ingredients.
3. Pour into greased baking dish.
4. Bake for 30–35 minutes until just set.
5. Serve with Greek yoghurt if desired.

CAKE SPONGE:
3/4 cups castor sugar
3 Tbls Lemon Zest
1 Cup Butter, unsalted, softened
4 Large Eggs, room temperature
1 tsp vanilla essence
2 3/4 cups self-raising flour
1/3 Cup cornstarch
1/2 tsp baking soda
1/2 tsp Salt
1/2 Cup Buttermilk
1/2 Cup Sour Cream, room temperature
1/2 Cup Lemon Juice, freshly squeezed
3 Tbls Poppy Seeds
GLAZE:
1 cup icing sugar

2 Tbls lemon juice, add a tsp more to loosen

METHOD:

1. Preheat the oven to 180 C.
2. Grease and flour a square cake tin.
3. Place the sugar and lemon zest in a bowl and mix with your fingers to combine.
4. In a large bowl of a stand mixer, cream together the butter and sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl and beat for another minute.
5. Add in the eggs, one at a time, and then the vanilla.
6. In a large bowl sift together the flour, cornstarch, baking soda, and salt.
7. Using the electric mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix to just combine. Add in the buttermilk, sour cream, and lemon juice mix until all of the ingredients are combined.
8. Fold in the Poppy seeds.
9. Pour the batter into the prepared pan and bake for about 30 minutes, or until an inserted toothpick comes out clean
10. Set aside to cool completely.
11. To make glaze, whisk together the icing sugar and lemon juice until smooth. Addmore juice (one teaspoon at a time) if too thick.
12. Drizzle glaze over cake and serve.

INGREDIENTS:
4 boneless, skinless chicken thighs
1/4 cup olive oil
Salt & pepper, to taste
1 tsp dried thyme
1 onion, thinly sliced
3 cloves garlic, minced
1 cup coconut milk
Zest and juice of 2 limes
1 Tbls honey
1 tsp ground cumin
1 tsp crushed red pepper flakes
1/4 cup fresh coriander, chopped (plus more for garnish)
Lime wedges, for serving

METHOD
1. Season both sides of the chicken thighs with salt, pepper, and thyme.
2. Heat olive oil in a large non-stick skillet, over medium-high heat.
3. Add the chicken and cook for 4-5 minutes per side, until golden brown.
Remove chicken and set aside.
4. n the same pan, lower heat to medium. Add the sliced onion and sauté until
softened, about 2 minutes.
5. Stir in minced garlic, cook for 30 seconds until fragrant.
6. Pour in the coconut milk, lime zest, lime juice, honey, cumin, and red pepper
flakes. Stir to combine.
7. Return the chicken breasts to the pan, nestling them into the sauce.
8. Reduce heat to low, cover, and simmer for 10-12 minutes, or until chicken is
cooked through
9. Sprinkle chopped coriander over the chicken before serving. Garnish with
extra lime wedges.