• 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.

• 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.