Vegetarian

Spray a 30 cm x 20 cm rectangular oven proof dish with non-stick spray.
Melt butter in a fry pan and add garlic, stir over heat for 4-5 minutes, and add pumpkin puree.
Add spinach and stir another 3 minutes.
Add nutmeg.
Beat milk, and eggs in a large bowl until smooth.
Stir in pasta and the pumpkin mixture.
Spoon into prepared dish and bake about 30 minutes at 180C, until set and lightly browned.

750g vegetables (spinach, silverbeet etc)
200g roasted macadamias, roughly chopped
400g can chopped tomatoes
Mushrooms sliced
pack lasagne sheets
250g ricotta or cream cheese
1 1/2 cups white sauce
75g cheddar, grated

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Heat the oil in a large frying pan and fry the more coarse vegetables for 5 minutes.
Add the mushrooms and macadamias, tomatoes and 100ml water and cook for a further 5 minutes. Add spinach and silverbeet. Season.
2. Place a little vegetable mix in a large serving dish about 30x20cm in size. Add 1/3 of the white sauce, and a little of the ricotta. Place a layer of the lasagne sheets on top.
Spoon over half the remaining vegetable mix and top with a layer of sauce, ricotta, and lasagne. Repeat.
Add the remaining vegetable mix.
3. Spread the remaing white sauce over the lasagne. Sprinkle with cheese and bake for 30 minutes or until golden and bubbling.

Cooking time 10 to 30 mins
Serves 4

400g/14oz spaghetti
1 tbsp olive oil
200g/7oz field mushrooms, cut into thin strips
1 garlic clove, peeled and finely chopped
4 egg yolks
40g/1¾oz grated Parmesan or pecorino
50ml/1¾fl oz full-fat milk
salt and pepper

Method
In a large saucepan of salted boiling water, cook the spaghetti according to the packet instructions.
Meanwhile, heat a large frying pan over a medium heat. Add the oil and, once hot, add the mushroom and fry for 2 minutes. Add the garlic and cook for a further minute and then remove the pan from the heat.
In a bowl, mix together the egg yolks, the Parmesan (or pecorino) and the milk. Season with a pinch of salt and a decent amount of pepper. Mix well.
Once the spaghetti is cooked, drain it, reserving a teacup of the cooking water. Pour the drained spaghetti into the frying pan (still off the heat) with the bacon and garlic. Immediately pour over the egg mixture and mix really well, tossing the pasta so that it is all coated in the egg. If it looks to be getting too thick or sticky then loosen with a little of the pasta cooking water.

Heat a dash of oil in a heavy pan. Add onions and saute until soft.
Add paprika and cloves, stir and cook briefly.
Remove from heat and stir in the tomato ketchup, canned tomatoes with all their juice and the water.
Return to heat and simmer for 10 minutes then add the mustard, sugar and Worcestershire sauce.
Put drained, rinsed beans in a large casserole with a tight-fitting lid.Pour over the tomato mixture, stir, then season to taste.
Bake at 170degC for about 75 minutes, checking liquid halfway through; add a little more water if needed.
Cook’s tip: This recipe can be made ahead of time then refrigerated. Use within three days.

400gm tin coconut milk
1 1/2 Tbsp green/red/yellow curry paste or
1 tsp curry powder
1 tbsp sugar
1 c vegetable stock

Precook veges in a large pot, whatever is available in the pantry (carrots, pumpkin, potato, cabbage). Mix coconut milk, sugar, curry together, bring to boil. Add vege stock once the veges are cooked. Then add the veges.

Serve on cooked rice.