Buttered Bundy banana pies

2:
1 sheet puff pastry, halved diagonally
1 banana, sliced
Dash rum
2 Tbsp melted butter
1/2 tsp vanilla
Sprinkle of sugar

Oven at 200C. Cooks in 18.

Roast pork belly

For 2:
500g pork belly
Fennel seeds

1/2 radicchio (2 quarters)
Balsamic glaze

2 Granny Smiths
4 cloves
Dash of vanilla

Pork belly - oven at highest setting. Slice skin, rub with oil, fennel seeds & salt. Bake for 15 minutes. Reduces to 160C, continue 45 minutes. Rest for 10.

Slice apples. Cook with dash of water, cloves & vanilla with lid on till soft.

Oil radicchio, bbq for a few minutes each side. Drizzle with balsamic.

"Pepperoni" chickpeas

400g can chickpeas, rinsed & drained

1 tsp onion powder

1 tsp fennel seeds

1 tsp black mustard seeds

2 tsp smoked paprika

1 tsp chilli flakes

Pinch salt

2 Tbsp EVO oil

Bake at 200C for 20 or 25 minutes. Sprinkle on a pizza.

Baked snapper with miso butter & brocollini

2 snapper fillets, spread with
25g unsalted butter, softened
1 Tbsp miso

1 Tbsp O oil
1 Tbsp soy
1 tsp sesame oil
1/2 red chilli
Toss through:
Bunch brocollini
1/2 large red capsicum
Handful mushrooms

Bake at 200C 18 minutes.

Garnish with spring onion & lime juice

Sweet potato brownie pretzel pie

For the base blitz:

2 cups pretzels

50g unsalted butter

30ml sugar

Press into pie tin.

Oven at 180C.

For the brownie, melt over low heat:

125g dark chocolate

50g unsalted butter

30ml cocoa

Cool slightly, then fold through:

125g brown sugar

30ml olive oil

1/2 tsp vanilla

2 eggs

100g plain flour, sifted

150g roasted mashed sweet potato

Spread into tin & bake 18 minutes.