• 2 large kumara cooked and diced
• 4 cups of baby spinach
• 150 g feta chopped
• Salt and pepper to season
• 3 tbsp sweet chilli sauce
• 9 (yes nine) eggs
• 3 cups of self raising flour
• ½ cup cream

Mix the ingredients together until sticky, put a heaped tablespoons of the mixture on the hotplate or greased frying pan and cook until golden brown on both sides.
Makes 18 mini fritters.  Stack fritters three high and place a toothpick through the middle, garnish with a cherry tomato and basil.

• 4 medium onions
• 2 tbsp melted butter
• 125ml dry red wine
• 4 c liquid beef stock
• salt and pepper

Preheat the oven to 200C. Peel the onions and cut them in half. Place in a roasting dish with the butter. Sprinkle with salt and pepper. Cover and roast until they are tender and dark golden brown (approx an hour) turning occasionally.
Once cooked, roughly chop the onions and place in a saucepan with the wine and bring to the boil until it almost disappears. (You want the flavour, not the alcohol) Pour in the stock, bring to the boil and simmer for 20 mins. Serve with crusty French bread or cheesy croutons.