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As mentioned in Day 2 of The Challenge I grew up with cornbread. It is a comfort food, a good staple. Usually it was a breakfast food, served in bread or muffin form with eggs and jams. Sometimes my father baked in pieces of bacon. For years though, that was all it was, until I started cooking for myself. Then gradually other things made it in, like cheese or jalapeños. I started baking it over chilli and experimenting with it in different ways. This loaf is one of those ways. It is endlessly versatile. This time I put in brocoli and spinach because I had them on hand, other times it is other vegetables. I find that feta works well as the cheese, but so do others. The red curry paste was because I had some in the fridge and it felt like the right palette. Quick, easy, adjustable to whatever tastes, cravings or stores you have, and super tasty. Ingredients: 1 cup flour 1 cup cornmeal 1/4 cup sugar 2 tsp baking powder 1/4 cup vegetable oil 1 cup milk 1 egg 2 tsp red curry paste 2 tbsp jalapeños 1 onion, diced 6 sundried tomato halves, sliced 1/2 suçuk or other spiced sausage, in chunks 1 red chilli, sliced 1 handful of spinach, wilted 1/4 head of broccoli 1 disk of feta, cubed/crumbled 1) Preheat oven to 220°C. Combine dry ingredients, then add wet, stirring just enough to mix. 2) Add all other ingredients, reserving half the feta. 3) Prepare a loaf pan, and pour in the batter. Sprinkle the reserved feta over the top. 4) Bake for 45 minutes or until golden brown on top and a knife comes out clean. Serve as is, as a main or a side, with or without sauces or spreads. On Day 2 we had it as a main with different sauces. My husband liked it best with BBQ sauce, I preferred it with whole grain mustard. Butter, mayo and hot sauces worked too. Take your pick and enjoy!

The chemical reactions involved leave you with tenderer, juicier meat and without the puddle of grease Allow these to cook for a few minutes, allowing some of the veg to brown a little. 3) Add the meat and Continue cooking until the meat has begun browning, then add the other ingredients except the mashed Cook for about 5 more minutes, then taste test. 4) If you've cooked the meat mix in an iron skillet, then simply layer the potatoes over the top of the meat mix and scatter the diced cheese over the top

most about cooking, the sharing and exchange of ideas, knowledge and creativity, followed by a shared meal 2 tsp turmeric powder 10 strands of saffron, re-hydrated 1 c peas 400g shrimp Juice of one lemon 1) Heat

The meat can also be swapped out entirely for a vegetarian version of this dish, or swapped for something Cover and refrigerate for at least 30 minutes, but the longer the better. 2) In a wok, heat the peanut oil and fry onions on medium-high heat for a few minutes. Feel free to add more heat, or add a couple of drops of hot sauce once it's served up so everyone can have it at their desired heat level.

I also experimented with using baking soda on meat again as I did for the Cottage Pie. This makes (supposedly, I am still testing this for myself) for juicier meat that browns nicely. Place a quail egg in the centre and fold the meat around the egg and pinch it shut. 5) Roll the ball The baking soda trick seems to have worked as the meat was juicy yet cooked and firm, so more trials Or maybe next time I salt the meat first instead to compare.

to coat the pasta but not have it swimming. 2) Meanwhile, brown the bacon bits in a pan over medium heat

tomatoes 6 c chicken stock 500g couscous 1 c barley Salt to taste 1 c slivered almonds, toasted 1) Heat Brown these for a few minutes on each side. 2) Meanwhile, heat an oven-proof dish big enough for all If you can, using the same one for both makes sense, in which case, skip the heating-the-dish-in-the-oven It was quick and easy to throw together, and a very satisfying meal. For those of us who wanted, an added dash of hot sauce added some heat, but it was not necessary, and

It is dead simple to assemble, tasty and warming with a hint of heat. The two paired wonderfully together, complementing flavours and rounding out the soup into a meal.

We've done sweet and savoury, some with veggie bases, others with some meat, or others again with both We use vegetables (left over or raw), meat, cheese, cream, fruits, bread, spreads, chocolate, nuts... Omit meat and it's veggie. Use keto friendly veg and it's keto.

As mentioned in Day 35 of The Challenge This is a recipe which I very much enjoy, but full disclosure here, it isn't mine, it is my husband's. I had never had it before moving in with him, and he has developed and tweaked it and made it truly his own in the years since. I am always delighted when he decides to make it again, and it is too good not to share. As with almost everything I make (I seem to say this a lot), it is endlessly variable, with different vegetables being able to be included or substituted. Here's the one he made me this time, so moreish just before a night shift, I ended up not wanting my midnight lunch. Ingredients: 500g long grain rice (we used a wild rice mix) 500g kidney beans, cooked (or others of your choice. Traditionally it would be with black eyed peas, but those are hard to obtain here) 200g bacon cut into chunks 200 g cabbage chopped 2-3 chillies, sliced 3 onions, chopped 2 carrots, chopped 2 tsp chilli powder 1 tbsp olive oil Salt and pepper to taste 1) Fry onions in olive oil in a pan until translucent. Add bacon and stir. Once bacon starts to give off juices, add cabbage and carrot. Add any other herby notes here if you so desire. 2) Cook rice as per instructions. Reserve any cooking liquid from the beans and the rice. 3) Once the rice is cooked, add it to the bacon and veg mix with beans. Add any reserved liquid or about 1/2 c of water and stir. 4) Simmer and spice to taste. Serve hot. Very simple, minimal dishes but very versatile, tasty and filling.