• 1 T red curry paste
• 1 capsicum
• Chopped spinach or broccoli
• 1 onion
• 1 clove garlic
• 1 large potato or kumara
• 400 g tin chick peas
• 400 g tin crushed tomatoes
• 400 g tin coconut cream
• Roasted cashew or peanuts to serve along with steamed rice.

In a heavy pan fry off the curry paste for 1-2 minutes until fragrant. Add in the chopped onion, capsicum and garlic cook until soft. Then add in all the remaining ingredients and simmer over a low heat for about 20 minutes. Serve with the rice and chopped nuts.

• 1 egg
• 125 g butter
• 1 c milk
• 2 c self raising flour
• 1 c brown sugar
• 1 tsp mixed spice
• 1 c chopped prunes or dates (chopped)
• 1/3 c walnuts
• 200 g camembert (or brie)

Whisk the milk, egg and melted butter together. Combine all the rest of the ingredients together in a large bowl. Make a well in the centre of the dry ingredients and pour in the milk mixture. Stir until just mixed and spoon into greased muffin tins. Bake at 190C for 15-20 mins. When cool, make a diagonal slice in the top of each muffin and insert a slice or camembert or brie.