Carrot & white chocolate tart

• 400g gingernut biscuits
• 140g unsalted butter, chopped
• 800g (about 5) carrots, chopped
• 1 vanilla bean, split, seeds scraped
• 100g white chocolate, finely chopped
• 1 tsp ground ginger
• 1 egg, plus 2 extra egg yolks
• 200g brown sugar
• 250g sour cream

Place the biscuits in a food processor and whiz to fine crumbs. Melt 90g butter, then add to crumbs and pulse to combine. Press mixture into the base and sides of a 22cm loose-bottomed tart pan, then chill.

Preheat oven to 200°C. Place carrot on a baking paper-lined baking tray with vanilla pod and seeds, and remaining 50g butter, and toss to combine. Roast for 1 hour or until tender. Place hot carrot mixture in a food processor and whiz until finely chopped. Add chocolate and whiz until melted and combined. Add ground ginger, egg and egg yolk, brown sugar and sour cream, and whiz until very smooth.

Meanwhile, reduce oven to 180°C. Place the tart pan on a baking tray and bake for 10 minutes or until light golden.

Reduce oven to 160°C. Pour carrot mixture into pie shell and bake for 1 hour 15 minutes or until just set. Cool to room temperature. Chill for 3 hours or until cold.

Lemon ricotta pancakes

• 1 1/2 cups all-purpose flour
• 3 1/2 Tbsp sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1 cup ricotta
• 3 large eggs
• 1/2 tsp vanilla extract
• 1 Tbsp lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 
  
• Whisk together flour, sugar, baking powder, baking soda and salt for 30 seconds. Make a well in center of flour mixture and set aside. In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended. Then, whisk lemon zest with lemon juice and add to milk mixture along with melted butter and blend until combined (it will curdle a little, that's fine, but you'll want to hurry and pour it into the dry mixture). Pour into flour mixture and whisk just to combined (batter should be slightly lumpy).

Ricotta banana pancakes

Mix together:

250g ricotta

2 eggs

1 banana, mashed

1/2 cup milk

Then add:

100g plain flour

1 tsp baking powder

Baked French toast with caramelised pears

• 2 ripe bosc pears
• 2 Tbsp butter
• 1 Tbsp maple syrup
• 
  
• 5 or 6 slices french or sour dough bread
• 1/4 cup toasted hazelnuts, crushed
• 3 eggs
• 1&1/4 cups whole milk
• 1.5 Tbsp maple syrup
• Pinch salt
• 1/4 tsp nutmeg
• 1/4 tsp cardamom
• 1/2 vanilla bean
• Zest of 1/2 small orange

Fry sliced pears in butter, add maple syrup & allow to caramelise.

Oven at 175C. Layer bread, nuts & pears in buttered baking dish. Soak with mixture of remaining ingredients. Bake 40 mins or until firm.

Lazy black & white beans

1 red onion, diced & sweated

1 tin black beans

1 tin cannelinni beans

500g passata

Dash water

2 (15ml) Tbsp tomato sauce

1 Tbsp Worcestershire sauce

1 Tbsp brown sugar

1 Tbsp mustard

Simmer & reduce

Creamy salmon pie

600g salmon, chunked

1 cup cream

Big handful of Parmesan

Grated rind of 1 lemon

2 or 3 crushed garlic cloves

Big pile of rocket, wilted

Topping:

1/2 smallish head of cauliflower, steamed & mashed with

Tbsp grated Parmesan

Knob butter

Cook at 200C for 20 or 25.