• ½ c quick cook oats
• ½ c coconut
• ½ tsp ground cinnamon
• 1 tsp ground ginger
• 1 1/4 c roasted nuts
• ½ c dates
• ½ c raisins
• ¼ c crystallised ginger
• 1/3 c tahini (sesame paste)
• ¼ c peanut butter
• 90 g melted butter
• 1/3 c honey
• 1 tbsp water

Preheat the oven to 160 C. Combine the dry ingredients, chopped fruit and nuts in a large bowl.

Place the butters, honey, tahini and water in a small saucepan and warm until melted and mixed together. Pour into the dry ingredients and mix well.

Turn the mixture into a prepared tin pressing down well. Bake for about 40 minutes or until golden.

• 1 kg sausages
• 1 large onion
• 3 tbsp flour
• 2 tbsp Worcester sauce
• 3 tbsp white vinegar
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 cups water
• Sea salt and ground pepper to taste

Brown the sausages and chopped onions in a pan. Place all the other ingredients in a crock pot whisking to remove any lumps. Add in the sausages and onion and cook on low for 3-4 hours on low or until golden and bubbling.