• 2 egg whites
• 1 1/3 c icing sugar
• 1/3 c boiling water
• 1 tbsp sifted cocoa powder

Preheat the oven to 180C and line a tray with baking paper.

Beat the egg whites, sugar and water using a cake mixer until soft peaks form. Fold in the sifted cocoa. Drop 4-6 equal spoonfuls of the mixture onto the tray, creating a hollow in the centre of each mini pavlova. Bake for 25 minutes.

Top with warm caramel sauce, ice-cream, cream bananas, hokey pokey, chocolate bars or your favourite toppings.

• 1 large onion, finely chopped
• 300 g finely chopped bacon
• ¼ golden syrup
• 1/3 c brown sugar
• 2 tbsp Dijon mustard
• 1 tbsp Worchester sauce
• 1 tbsp hot chilli sauce
• 1 tin crushed tomatoes
• 1 tin each cannellini beans, borlotti beans, butter beans, rinsed and drained
• 3 c chicken stock
• Salt and pepper to taste

Brown the onions and bacon in a pan with a dash of oil. Place the onions and bacon with the remaining ingredients in a slow cooker on low for about 9 hours. Serve on toast, with eggs or as a side dish with some fresh herbs to garnish.