1. In a large skillet set over over medium-high, heat the olive oil until glistening.
2. Season the chicken breasts with 1/2 teaspoon salt and pepper.
3. Add chicken to skillet and cook until golden on the bottom, about 5 minutes. Turn and cook until golden on the other side, about 5 minutes longer. Remove chicken from the pan and set aside.
4. In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook until just fragrant, about 1 minutes.
5. Add crushed tomatoes and bring to a simmer, allow to cook for 3 minutes.
6. Stir in the heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.
7. Season with remaining ½ teaspoon salt and add chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 75°C with an instant read thermometer.
8. Serve topped with fresh basil and remaining cheese.

1. Preheat the oven to 190°C.
2. Sprinkle the cajun seasoning all over the pork tenderloins and rub it all over.
3. Heat the olive oil in a large oven proof skillet over high heat. Add the tenderloins and sear on all sides until golden brown. Transfer the pork to a plate.
4. Add the butter, honey and chicken broth to the skillet and cook until it comes to a boil. Add the tenderloins back to the skillet and transfer the skillet to the preheated oven. Roast for 18-20 minutes or until the internal temperature is 68°C.
5. Remove the skillet from the oven and transfer the pork to a plate. Place the skillet back on the stove over medium-high heat and simmer the sauce until it reduces and thickens, about 2 to 3 minutes. Taste the sauce for seasoning and adjust with salt or additional cajun spice.
6. Place the pork tenderloins back in the skillet and flip it around in the sauce to coat evenly all around.
7. Cut into slices and serve with sauce.

1. Preheat oven to 200C.
2. Meanwhile, using a sharp knife, score the ham fat (not the flesh) in a honeycomb pattern at 2 centimetre intervals. Insert a clove into the centre of each square of fat. Wrap the hock in foil (this prevents it from burning).
3. Place ham on a greased rack in a large baking pan lined with foil.
4. To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 20 minutes or until reduced by a half.
5. Brush the ham fat a few times to evenly coat with the glaze. Roast, brushing with remaining glaze occasionally, for 1 hour or until ham is golden and caramelised. Set aside to cool for 30 minutes.

1. Grease a 24-hole small muffin tin, ¼ cup capacity.
2. Blitz flour, icing sugar and butter in a food processor until it resembles fine breadcrumbs. Add egg yolk, orange zest and juice and pulse again to bring the pastry together. Turn out onto a floured surface and lightly knead. Shape into a disc, wrap in clingflim and refrigerate for 30 minutes.
3. Make the crumble top by pulsing flour, butter, sugar and cinnamon in a food processor until it comes together in clumps. Refrigerate until needed.
4. Preheat oven to 190C.
5. Cut pastry in half and work with one piece at a time while the other piece stays in the fridge. Roll pastry out on a lightly floured surface until it is about 3mm thick. Using a 7.5-centimetre cutter, cut out rounds and line the tins with pastry. Fill cases with fruit mince and then top each with the crumble mixture. Bake for 20 minutes or until golden. Leave to cool in tin before gently taking out.

1. Preheat oven to 200C.

2. Combine all vegetables, garlic, olive oil and salt and pepper in a large bowl. Toss to combine and coat the vegetables.

3. Put vegetables in a large roasting pan, distributing them out evenly. Roast in oven for 45 minutes.

4. Combine red wine vinegar and sugar in a bowl and stir until the sugar dissolves. Remove vegetables from the oven and pour the vinegar mixture over the top. Use a large metal spoon to toss well to coat all vegetables.

5. Return to the oven and roast for a further 15 minutes or until tender.

To make the Hummus

1. Add tahini, water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth. Add chickpeas and puree until smooth. If it is too thick, add more water. Taste and season.
2. To serve
   Put hummus in a bowl and place in the centre of a serving platter. Arrange vegetables around the hummus and garnish with thyme.

1. Place custard and chocolate pieces in a saucepan over a low heat. Heat, stirring constantly until the chocolate has melted. Cover with gladwrap and refrigerate to cool.
2. Meanwhile lightly whip the cream with the crème fraîche and icing sugar until soft peaks form.
3. In the bottom of a trifle bowl spoon some of the cream mixture and then arrange a layer of biscuits on top. Sprinkle biscuits with some of the kirsch and add a layer of cherries and a layer of chocolate custard.
4. Repeat these steps to create layers, finishing with a layer of cream. Top with whole cherries and grated chocolate.
5. Keep refrigerated until serving.

1. Using the tip of a knife, lightly score fatty side of pork; season all over with salt.

2. Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle; set spice mixture aside.

3. Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool.

4. Rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1″ intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.

5. Let pork sit at room temperature 1 hour.

6. Preheat oven to 375°F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40–50 minutes. Reduce oven temperature to 300°F and continue to roast until meat is very tender, 1 1/2–2 hours longer.

7. Transfer pork to a cutting board and let rest 30 minutes before slicing.

8. DO AHEAD: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.