1 piece of preserved ginger in syrup, chopped (optional)
Zest of 1 lime
A little maple syrup
Instructions
Mix the oats and coconut milk in a large microwave-proof bowl. Add 150ml water to the mixture. Microwave on high for 5 minutes, stirring halfway through cooking. You can also cook on the stove; bring mixture to boil and then simmer for 5 minutes or until cooked.
Meanwhile, heat a griddle pan, Sprinkle half the sugar on one side of the pineapple slices. Put sugar-side down on the pan and cook for a couple of minutes. Turn the slices over, sprinkle with the rest of the sugar and cook for 2 minutes.
Serve the oats sprinkled with chopped ginger, if using, lime zest and a spoonful of syrup, to taste. Cut the pineapples slices into quarters and serve alongside the oats.
Unroll the pastry sheet and use it to line a greased 18cm x 28cm tray-bake-tin, pressing it in well. Trim the overhanging pastry at the short ends and the corners. Prick the base with a fork. Chill in the fridge
Heat the oven to 220°C. Put a baking sheet in to heat up. Skin the pork sausages and break each into 4 chunks. Heat a non-stick frying pan, add the sausages chunks and fry them for about 8 minutes, shaking the pan ever so often until chunks are browned all over.
Add the oil to the pan and when hot add the mushrooms. Cover and cook for 3 minutes then take the lid off and cook for another 2-3 minutes until they re browned and the juices are absorbed. Tip into the sieve with the sausages.
Stretch the bacon rashers with the back of a knife. Cut in half width ways then in half lengthways. Whisk the eggs and cream in a bowl. Season.
Spread the sausage meat and the mushrooms in the pastry case. Pour in the beaten eggs and cream, and then crisscross the bacon strips over the top.
Put the tin on the hot baking sheet on the bottom half of the oven and bake for 25-30 minutes until lightly browned. Leave to 5 min before serving straight from the tin.
1. Heat the oven to 180°C and heat a griddle pan on the hob. Brush the mealies and chicken with sunflower oil. Brown the chicken on both sides, put it in a roasting pan; cook for 20 minutes or until cooked through. Turn griddle pan down to medium and fry the mealies for 10 – 12 minutes or until cooked.
2. For the dressing, mix olive oil, red-wine vinegar, honey, Worcester sauce and Dijon until smooth and combined.
3. Slice the chicken and slice the corn off the cob. Add both to a serving bowl with other ingredients in rows. Drizzle over dressing, warm the wraps and cut them in 4. Serve with cheese on side.
