A specialty in the McGregor house when I was growing up. There were always rotten bananas to be used up and where better than in a loaf. I always loved it with a good spreading of butter . . . still do. It’s perfect with a cup of tea. This is fantastic for kids’ lunches and will keep for a few days in an airtight container. 
 
Prep time 15 minutes
Cook time 40-50 minutes
Makes 10 slices
 
Ingredients

     1¾ cups self-raising flour
     ½ tsp baking soda
     ½ tsp ground cinnamon
     ¼ tsp salt
     ½ cup sugar
     2 eggs
     ¼ cup milk
     75g butter, melted and cooled
     1 cup mashed banana
 
Preheat the oven to 180ºC. Grease a 22cm loaf tin or line it with baking paper.
Sieve the flour, baking soda, cinnamon and salt together. Combine with the sugar in a large bowl.
In another bowl whisk the eggs lightly, then stir in the milk, banana and butter (make sure the butter is not too hot or it will scramble the egg). Quickly add this to the dry ingredients and combine.
Pour into the loaf tin and bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
 
Top tips
·       Throw some walnuts or macadamia into the mix.
·       Finely chopped dates are also a great addition.

Need some inspiration for the kids lunchboxes, without loads of sugar? Give this a whirl, the kids will thank you for it!

Ingredients
      1⅓ cups quick-cooking (not instant) rolled oats, divided
      a pinch each of salt, ground cinnamon, nutmeg and ginger
      1 cup of your choice of roughly chopped dried fruit and/or nuts and seeds.
      (I used all nuts as dried fruit has more sugar content)
      ¼ cup cacao nibs
      ¼ cup canola oil
      ¼ cup high quality maple syrup
      2 tbsp brown rice syrup

Instructions

1. Preheat the oven to 180 degrees Celsius. Line a 8” square baking pan with baking paper, letting a bit of excess paper hang over the sides.
2. Grind ⅓ cup of the oats in a food processor until powdery. Add them to a large mixing bowl with the remaining oats, the salt and spices and the cup of your choice of nuts/fruit/seeds.
3. In a smaller bowl, whisk together the wet ingredients and then stir them into the dry ingredients.
4. Put the mixture in the prepared pan, smoothing the top with a rubber spatula. Bake for ½ hour, or until evenly browned.
5. Remove from oven and let cool for about 15 minutes. Remove from tray and place onto to a cutting board (the baking paper will act as a sort-of sling, making this very easy). Cut into individual bars.

Prep time: 20 mins
Cook time: 15 mins
Serves: 4

Great for a grown up party nibble, or a perfect snack when watching the footy. Serve up with some of my home-made tartare sauce and a squeeze of lemon – so good!

Ingredients
       1 cup flour
       ½ tsp salt
       1 tsp ground fennel
       1 egg, beaten
       1 cup beer
       500g firm-fleshed white fish, cut into 4cm chunks
       1 litre cooking oil
       20 mini wooden skewers
       
       For the sauce:
       1 cup mayonnaise
       1 tbsp Dijon mustard
       1 spring onion, sliced
       1 ½ tsp lemon juice
       2 gherkins, finely diced
       1 tbsp capers, diced
       2 tbsp chopped fresh parsley
       salt and freshly ground black pepper to taste.

Instructions

1. Mix the flour, salt and fennel. Whisk in the beaten egg. Slowly add the beer while continuing to whisk.
2. Skewer the fish pieces, then dip in the batter and place on a wire rack. I usually double-dip them if I have some batter left over. Wait until the first layer is dry before battering again.
3. Heat the oil in a deep fryer until a piece of bread turns golden in about 20 seconds or bubbles form around the handle of a wooden spoon when it is placed in the oil. Place the fish in the fryer and cook until the crust is lightly golden, about 3 minutes. Fry the fish in batches, draining each batch on the wire rack or on paper towels.
4. For the sauce: Place all the ingredients in a bowl, mix to combine. (This makes 1½ cups and will keep in an airtight jar for up to 2 weeks in the fridge)

Prep time: 12 mins
Cook time: 15 mins
Makes: 10

​I grew up eating Mum’s bacon and egg pies and they were delicious. The only problem was there was never enough. That’s why I’ve made individual serves – that way everyone gets to have some. I love the addition of peas into the mix… yum!

Ingredients
       10 rashers bacon (you could use slices of ham or rashers of prosciutto)
       8 eggs – lightly beaten in a jug (can add a little milk to make it go further)
       1 cup peas
       ½ cup tasty cheese (optional)
       2 tbsp parsley
       pinch salt

Instructions

1. Preheat oven to 200˚ fan forced (220˚ in normal oven).
2. Grease or line a muffin tray. Lay the Bacon into muffin tray moulds as the base. Combine the parsley and peas in a bowl then place a tsp or so into the moulds. Fill ¾ to the top with the beaten egg, top with cheese and place in oven.
3. Bake until golden.

Useful tips

• You can change the muffin tray lining of these pies, they can be puff pastry, slices of bread rolled out with a rolling pin, ham, bacon, prosciutto - what ever you have lying around. If you do use pastry or bread, chop the bacon into the egg mixture before baking.
• If using pastry prick the bottom of the pastry with a fork once it is in the muffin tray,this will stop it from rising.

Prep time: 10 mins
Cook time: 20 mins
Serves: 4

I love loading up on lamb, especially when it explodes with flavours. This lamb recipe echoes the ingredients often used in Portuguese cooking. The tradition in that part of the world where meals are made from many smaller servings means you can try more dishes than you would usually – it becomes a true culinary adventure.

Ingredients
       2 tbsp Olivado olive oil
       1 red onion, sliced
       1 tbsp smoked paprika
       3 cloves garlic, crushed
       1 red chilli, finely sliced
       125ml sherry or Madeira
       1 kg lamb steaks, diced
       2 tbsp chopped fresh parsley
       1 tsp salt
       10 wooden skewers, soaked in cold water
       10 bay leaves, sliced in half lengthwise

Instructions

1. Heat a frying pan on medium-low and add a little oil. When hot, throw in the onion and cook for around 10 minutes or until golden. Add the paprika, garlic and chilli and combine well. Add the sherry or Madeira and stir, scraping any bits off the bottom of the pan. Cook until the sauce has reduced a little, then set aside to cool.
2. When cool, blend or process the sauce until smooth. Place it into a bowl and add the lamb, parsley and salt. Mix well, cover and marinate for as long as you can.
3. Thread the lamb onto the skewers with the odd bay leaf between pieces. Cook under a hot grill for 10 minutes or on the barbecue, turning often, until cooked to your liking.
4. Serve with a fresh green salad. You could also add a side of asparagus since its coming into season. Blanch it, cook on the bbq, season and serve with a knob of butter and a squeeze of lemon.

Useful tip

• You can de-skewer the lamb and serve in lettuce cups.