HIBER-NATION:

1 tbsp extra virgin olive oil 4 (about 1.2kg) chicken breast fillets

1 red onion, finely chopped 3 garlic cloves, crushed 1 tbsp ground cumin

1 tbsp sweet paprika

1 tbsp dried oregano leaves 3 tsp ground coriander 250ml (1 cup) passata

125ml (½ cup) chicken-style liquid stock

2 chipotle in adobo sauce, chopped

2 tbsp brown sugar

Heat the oil in a large frying pan over medium heat. Cook the chicken for 5 minutes each side or until browned. Transfer the chicken to a slow cooker.

Add the onion to the pan and cook, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add cumin, paprika, oregano and coriander. Cook, stirring, for 30 seconds or until aromatic. Add the passata, stock and chipotle. Bring to a simmer. Pour mixture over the chicken. Cook, covered, on Low for 3 hours or until chicken is tender.

Use tongs to transfer the chicken to a plate. Set aside to cool slightly. Use forks to coarsely shred the chicken then return the chicken to the slow cooker. Stir through the sugar. Serve. 16 slices wholemeal bread

80ml ( cup) tomato pasta sauce 80g sliced ham or salami 125g (½ cup) fresh ricotta 80g (½ cup) pre-grated 3 cheese blend (cheddar, mozzarella and parmesan)

16 small fresh basil leaves, plus extra, to sprinkle

Select all ingredients

Use the large end of the pie maker pastry cutter to cut 16 rounds from the bread.

Place 4 bread rounds in the pie maker. Spread each with ½ tbsp sauce. Divide half the ham or salami among the bread bases and top with 1 tablespoon each of ricotta and cheese. Place 2 basil leaves on the top. Cover with 4 of the remaining bread rounds and d spray with oil.

Turn on the pie maker. Close le and cook pies for 5 minutes or until the bread is golden. Repeat with the remaining ingredients to make 8 pies in total. Sprinkle with extra basil and serve immediately.

Heat the oil in a large frying pan over mediumhigh heat. Cook the chicken, in 2 batches, for 2 minutes each side or until golden. Use tongs to transfer to a slow cooker.

Add the onion to the pan and reduce heat to medium. Cook, stirring often, for 5 minutes or until golden. Add the korma paste and stir to combine. Stir in the stock. Pour the mixture into the slow cooker and stir to combine.

Cover and cook on Low for 4 hours. Add the beans, cover and cook for a further 30 minutes.

Turn off slow cooker and remove the lid. Use a ladle to scoop out about 125ml (½ cup) of the cooking liquid into a bowl. Add the yoghurt and stir until combined. Pour the mixture back into the slow cooker and stir to combine. Sprinkle with extra cashews and serve with naan bread and rice, if using. 1 cup self-raising flour

2 tsp baking powder

1 tsp Mexican chilli powder

1 cup polenta

2 tbsp caster sugar

1 tsp sea salt

1 sm small red capsicum, finel finely diced

125g 12 can corn kernels, drained ½ cup grated tasty cheese 3 green onions, thinly sliced 1 tbsp finely chopped fresh coriander cor leaves

1 cups buttermilk

1e 1 egg, lightly beaten

2 tbsp light-flavoured extra virgin olive oil

1 long red chilli, thinly sliced Sliced avocado, to serve Quartered cherry tomatoes, to serve 1 ½ tbsp extra virgin olive oil 1.2kg gravy beef, cut into 3cm pieces

1 large brown onion, finely chopped

2 carrots, peeled, finely chopped 1 large celery stick, finely chopped

3 garlic cloves, finely chopped 1 tbsp sweet paprika

2 tsp beef stock powder

125ml (½ cup) passata

4 dried bay leaves

2 large fresh rosemary sprigs

20g butter, at room temperature 2 tbsp plain flour

Mashed potato, to serve

Fresh continental parsley leaves, to serve

Heat 1 tbsp oil in a large frying pan over high heat. Cook the beef, in batches, for 5 minutes or until evenly browned. Use tongs to transfer the beef to a slow cooker.

Heat the remaining oil in the pan. Add the onion, carrot and celery. Reduce heat to medium. Cook, stirring often, for 5 minutes or until tender. Add the garlic and cook,

Preheat oven to 180C/160C fanforced. Grease a 7cm-deep, 9.5cm x 19.5cm loaf pan. Line base and sides with baking paper, extending paper 2cm above pan on all sides.

Sift flour, baking powder and chilli powder into a large bowl. Add polenta, sugar, salt, capsicum, corn, cheese, onion and coriander. Season with pepper. Stir to combine. Make a well in the centre. Add buttermilk, egg and oil. Stir to combine. Spoon into prepared pan. Smooth top. Top with sliced chilli.

Bake for 55 minutes to 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool. Slice. Serve with avocado, cherry tomatoes and extra coriander leaves.