Descendants of the 12th-century French walfre and Dutch wafel, waffles are appearing on local menus as all-day breakfasts, desserts, and increasingly, as savoury snacks. Ingredients 2 large eggs, separated 375ml buttermilk 2 tbsp melted butter 1 tsp vanilla extract 225g self-raising flour 1 tsp ground cinnamon Pinch of sea salt 1 tbsp caster sugar Maple syrup for serving For the maple bacon butter: 100g softened butter 1 tbsp maple syrup 4 rashers crisp bacon Method 1. To make the maple bacon butter, crush the crisp bacon into bits and beat into the butter with the maple syrup. Chill until required. 2. Whisk the egg yolks lightly then whisk in the buttermilk, melted butter and vanilla. Sift the flour, cinnamon and salt into a second bowl and stir in the sugar. Make a well in the centre and add the egg mixture, mixing lightly until smooth. 3. Beat the egg whites until stiff and fold into the batter. 4. Heat the waffle-iron or waffle-maker according to the manufacturer's instructions. 5. To cook the waffles, ladle the batter into each mould and cook for 5 minutes or until golden. Serve with maple bacon butter and extra maple syrup. Tip: For super-crisp bacon, lay the rashers flat on an oven tray and bake at 190 degrees for 10 minutes.

This is a basic recipe with a little less sugar, but swirled with your favourite preserve – they’re as lovely made with jam as they are with marmalade. **Ingredients** 2 cups plain flour 3 tsp baking powder ½ tsp salt 1 egg ¾ cup caster sugar 1 cup milk 75g melted butter, plus 15g extra for brushing ½ cup marmalade, plus extra for brushing **Method** Combine the flour, baking powder and salt together in a mixing bowl. In a separate bowl, whisk together the egg and sugar first, then add the milk a little at a time to dissolve the sugar, then whisk through the melted butter. Fold the wet ingredients into the flour mixture just enough to combine them. The batter will still be lumpy. Set aside in the fridge for 15 minutes. Heat your oven to 180C fan-forced (200C conventional). Barely fold the marmalade through the batter (it should still be streaky). Divide the batter between the compartments of a lightly greased, non-stick 12-muffin baking tray until just over ¾ full and bake for about 18 minutes, until the muffins are browned on top and a skewer inserted into the centre comes out clean. Remove to a rack to cool. While still warm, heat the remaining butter and marmalade in the microwave for 30 seconds until the butter has melted. Stir to combine and brush over the top of the muffins. Adam's tip I avoid paper muffin cups if I can. A good non-stick baking tray will generally be fine, but if you are worried, a little piece of baking paper in the base of each muffin compartment will ensure they turn out easily.

This simple vegetable version of Australia's most-loved Indian dish is ready in minutes. Ingredients 1 brown onion, chopped 3 garlic cloves, peeled 2cm piece of ginger, peeled 1 cup tomato passata ¼ cup unsalted cashews ½ tsp salt, plus extra to season 2 tbsp butter 1 small sweet potato, peeled and cut into large chunks 2 carrots, peeled and cut into large chunks 3 cups cauliflower florets 10 green beans, tailed ½ cup frozen peas ½ cup thickened cream coriander leaves, to serve Spices 1 tsp garam masala 1 tsp turmeric ¼ tsp chilli powder (or to taste) ½ tsp fenugreek powder 1 tsp coriander powder Method 1. Combine the onion, garlic, ginger, tomato passata, cashews and salt in a blender and blend to a smooth puree. Heat a large saucepan over medium heat and add the butter. Add the puree and cook over medium heat for about 10 minutes, stirring frequently, until it is thick and fragrant. Add the spices and stir well. Add one cup of water and bring to a simmer. Add the sweet potato and simmer for five minutes, then add the carrots and simmer for a further two minutes. 2. Add the cauliflower, beans and peas and simmer for a further five minutes until all the vegetables are softened, adding more water at any stage if necessary. Stir through the cream, taste and adjust for seasoning. Scatter with coriander leaves and serve.

This is a dish with an identity crisis. It's a kind of a Persian rice meets biryani meets late-night kebab meets the fuddled parts of my brain trying to put together a tasty yet convenient dinner. And I think I've done it. Regardless of how it came about, it relies on pantry staples and anything else you can get from the supermarket or the back of your freezer, and the greatest commitment here is a rifle through your spice collection and a bit of time while it cooks Ingredients Koftas* 1 small red onion, finely grated 2 cloves garlic cloves, crushed 500g lamb mince 1 tsp cumin seeds, toasted, roughly crushed 1 tsp coriander seeds, toasted, roughly crushed pinch chilli flakes 1 tbsp pomegranate molasses (or balsamic glaze) ¼ cup cranberries, finely chopped pinch sumac pinch all spice For the mixed grain, date and falafel base ⅓ cup brown rice ⅓ cup pearl barley ⅓ cup whole freekeh tiniest pinch of saffron threads 1½ tsp ground cumin 1 tsp ground cardamom ½ tsp turmeric ⅓ cup dried cranberries (substitute sultanas) 400g falafel**, coarsely torn into large chunks 200g fresh dates, pitted (substitute dried dates or prunes) 1 cup white wine 1½ cups chicken stock To top (all optional***) 1 tbsp roughly chopped coriander leaves 1 tbsp roughly chopped mint leaves 1 tbsp roughly chopped flat-leaf parsley leaves 75g pomegranate arils (from about 1 pomegranate) or a few extra cranberries drizzle of pomegranate molasses To serve flatbreads Greek-style yoghurt Method 1. Preheat oven to 170C fan-forced (190C conventional). 2. Combine all the kofta ingredients in a large bowl, and using your hands, work the mixture until everything is well combined and the meat feels sticky and tacky. You need to work it to this point or the koftas will just fall off the skewers as they bake. Shape the mixture around 5 or so metal skewers, place on a plate and set aside while you prepare the grains. 3. In a large baking dish (about 30cm x 25cm x 8cm) add the grains and stir to combine. Add the spices and stir again before adding the falafel pieces, dates and cranberries. Gently pour over the wine and stock. Pop in the oven, while you prepare the lamb. You want to give this part a 15-minute head start before adding the lamb. 4. Place a large frypan, big enough to accommodate the skewers, over medium-high heat. Add the olive oil and once a sheen appears, add the lamb and briefly brown on all sides. You don't want to cook it through, but you want the lovely charred edges. 5. Working carefully, open the oven door and transfer the skewers on top of the grain mixture. Close the door and cook for a further 30-40 minutes until the liquid has been absorbed and the grains are cooked through. Remove from the oven and drizzle the koftas with the additional pomegranate molasses. Season generously with salt and pepper. Top with the herbs and pomegranate arils (if using) and serve with some flatbreads and a dollop of yoghurt. *If you don't have any skewers for the koftas, don't panic. Shape them into round meatballs instead – just make them fairly large to prevent them drying out in the oven. **You'll find falafels in the deli or frozen section of most supermarkets. ***Given the lockdown status of many parts of the country, you can go as scant or as over the top as you like, throwing all manner of herbs at the end of the cook, but if you don't have them, this dish is still great sans adornments.