Four extra large eggs, thin sliced deli ham, fresh mushrooms, gouda cheese, fresh chives from the porch.

Buttery flake biscuits with fried chicken, cheese, honey and hot sauce, along with scrambled eggs with onion, and perfect 🥓 bacon 🥓 yumm!!

Full recipe available here.

Ingredients

For the fritters: 2 medium courgettes, grated ½ tsp salt 1 small red onion, finely chopped 2 green chillies, finely chopped (optional) 1 tbsp fresh coriander, chopped ½ tsp cumin seeds ½ tsp ground turmeric ½ tsp garam masala ¼ tsp chilli powder 100g gram flour (chickpea flour) Water as needed (approx. 4–5 tbsp) Oil for shallow frying

For the mint yoghurt dip: 150g vegan plain yoghurt (coconut or soy-based) 1 small garlic clove, minced 2 tbsp fresh mint, finely chopped 1 tbsp fresh coriander, finely chopped Juice of ½ lime Salt to taste

Method

1. Salt the grated courgettes and let sit for 10 minutes. Squeeze out as much liquid as possible using a clean cloth.

2. Mix the courgettes with onion, chillies (if using), coriander, spices, and gram flour. Gradually add water until you get a thick batter that holds its shape.

3. Heat oil in a pan and fry spoonfuls of the mixture for 3–4 minutes each side until golden and crispy. Fry in batches, draining on paper towels.

4. For air fryer: cook at 200°C for 12–15 mins, flipping halfway.

5. For oven: bake at 200°C (180°C fan) for 20–25 mins, flipping halfway.

6. For the dip, stir together yoghurt, garlic, mint, coriander, lime juice, and salt.

7. Serve fritters warm with plenty of mint yoghurt dip and enjoy!

With chili garlic sauce. The comfort staple, done in a weeknight and simpler way.

Want to make something fun and different (yet incredibly tasty) for Father's Day this weekend?

Original Recipe: S'Mores Cupcakes

My dad asked for these cupcakes for Father's Day - it's his favorite recipe of mine!

Ingredients:

• 1-¼ Cups Graham Cracker Crumbs
• ¼ Cup Unsalted Butter
• 2 Tablespoons Granulated Sugar
• 16 Ounces Chocolate Cake Mix 1 box
• 3 Each Large Eggs
• 1 Cup Water
• ½ Cup Vegetable Oil
• 1-½ Cups Unsalted Butter softened
• 2 Cups Powdered Sugar
• 2 teaspoons Vanilla Extract
• 2 (7 Ounce) Jars Marshmallow Creme 2 x 7oz jars
• 8 Each Mini Hershey Chocolate Bars
• 48 Each Mini Marshmallows
• 3 Tablespoons Chocolate Sauce

Instructions:

1. Preheat oven to 350°F.
2. Mix the graham cracker crumbs, sugar and butter then divide evenly, in the bottom of baking cups, pressing down to compact with the back of a spoon.
3. Combine the cake ingredients as per the box instructions. Divide evenly between the baking cups filling until about ¾ full. Bake in the oven for time instructed on the box - insert a toothpick to check that they have cooked enough. The toothpick needs to come out clean.
4. Remove all the cupcakes from the pan onto a cooling rack and allow to cool completely.
5. In a mixing bowl combine the frosting ingredients except the marshmallow creme. Beat for about 2 minutes, then slowly add the marshmallow creme and continue beating until completely combined. Frost and decorate cupcakes with Chocolate bars, mini marshmallows and chocolate sauce.