Anzac biscuit pancakes

1 1/2 cups (375ml) milk

100g rolled oats

1 1/2 tablespoons golden syrup, plus extra to serve

2 tablespoons desiccated coconut

3 tablespoons plain flour

2 teaspoons baking powder

2 eggs, separated

In a small saucepan, heat the milk over medium heat to just below boiling point. Remove from the heat, then stir in oats, syrup and desiccated coconut. Leave to cool for 10 minutes.

Sift the flour, baking powder and a pinch of salt into a large bowl. Add the cooled oat mixture and mix well. Using a wooden spoon, beat in the egg yolks one at a time.

In a clean bowl, whisk the eggwhites until stiff peaks form, then gently fold through the oat mixture.

Heat a large non-stick frypan over medium-low heat and add a teaspoon butter. Working in batches, place three 1/4-cup measures of batter into pan and cook for 2 minutes or until bubbles appear. Turn and cook for 1 minute or until golden, then keep warm while you repeat with remaining butter and batter.

Ginger coconut custard

2 egg yolks

Tbsp rice malt syrup (or sugar)

165ml tin coconut milk

1/2 tsp vanilla

Grating of fresh ginger

Oven at 160C. Custards in greased ramekins, in water bath. About 45mins.

Turnip mash

Dice & boil a turnip with garlic clove, 20 minutes. Mash with butter & salt. Goes really well with steak.

Afghan yoghurt soup

500g yoghurt

2 cups veg stock

1 tsp plain flour

Mint

40g butter

4 brown onions

2 leeks

3 spring onions

1 star anise

40g butter

1/2 tsp turmeric

1/2 tsp curry powder

1/4 cup currants

1/2 cup toasted pecans, chopped.

Strain yoghurt in fridge about an hour. Stir a spoonful of stock into flour, then whisk paste through stock. Whisk in yoghurt & then mint.

Melt butter with O oil in saucepan. Sweat onion with star anise, 15 minutes then add leek & spring onion, another 25.

Put butter & spices in a pan over heat till foaming. Remove from heat immediately.

Put warm onion in bottom of bowls, spoon warmed yoghurt on top, swirl with curry butter then sprinkle with currants & pecans.

Apple carrot & ginger baked oatmeal

For two:

2 small apples

1/2 smallish carrot

1 cup oats

Handful almonds, roughly chopped or blitzed

1 egg

1 cup water/milk

1/2 tsp vanilla

1/2 tsp ground ginger

1 (15ml) Tbsp maple syrup

Grease Pyrex dish. Blitz or grate apples & carrot. Add to dish with dry ingredients. Poor over wet, top with almonds & let sit for 30 or over night.

Oven to 190C & bake for 30.