1. 2 tbsp olive oil
2. 400 g skinless chicken breast fillet sliced
3. 2 cups of assorted vegetables such as carrot, zucchini, capsicum, celery, and broccoli cut into strips
4. 1 tbsp cornflour
5. 375 ml can of light and creamy evaporated milk or coconut milk
6. 2 tbsp chopped coriander

Heat the oil in a pan and cook the chicken for 3 mins.  Stir in the curry paste.  Add the vegetables, then the cornflour and evaporated milk.

Bring to the boil and then simmer for one minute.  Stir in the coriander and serve with rice.

Serves four.

In a medium size pot melt together –

• 125 g margarine
• ½ sugar
• 1 ½ c stewed apple (no added sugar)

Heat together until the margarine is melted and the mixture is just beginning to bubble.  Remove from the heat and ‘whizz’ with your stick blender.  Cool a little while you prepare the muffin tins.    Add 2 eggs and whizz again until smooth and well mixed.

Gently fold into the mixture

2 c Self Raising Flour

½ c chopped dark chocolate

Bake in greased muffin tins at 180C for 15-20 mins.  Test with a skewer to make sure they are cooked.  Makes 12 large muffins.