• ½ c raisins
• 60 g of dried prunes or figs
• 2 tbsp brandy or rum
• 250 g cream cheese
• 60 g chopped walnuts
• 125 g dark chocolate
• ¼ c icing sugar
• ¼ c coconut

Soak the dried fruit in the brandy for at least 15 mins (or overnight). Soften the cream cheese and mix in the fruit and nuts. Melt the chocolate in a bowl over hot water. Mix in the icing sugar and then combine with the cream cheese and fruit. Chill and then roll into small ball and roll in coconut. (Keep them in the fridge in a container with a tight fitting lid, so it is not so easy just to pop one in your mouth each time you walk past!)

• 2 small heads (or 1 large) cut into florets
• 230 g can of water chestnuts sliced
• 4 T vinaigrette
• Freshly ground pepper
• Crispy fried bacon to garnish

Cook the broccoli until bright green and just tender. Drain and then combine with the water chestnuts and vinaigrette. Garnish with the pepper and bacon. Serve warm.

Vinaigrette – Combine 3 parts oil, and 1 part vinegar, 2 tsp French mustard, 1 tsp sugar and salt and pepper to taste.