Argentinian Mince on Toasted Sourdough

Argentinian Mince on Toasted Sourdough

Recipe by Magdalena Roze 

Serves: 4

Ingredients

Olive oil

1 red capsium. died

500g beef mince 1 tsp ground sweet paprika

1 teaspoon ground cumin

1 teaspoon ground oregano

Handful raisins

1/2 cup pitted green olives, chopped

1–2 garlic cloves

1/2 cup stock

Salt & pepper

METHOD

Heat olive oil in your cast iron pot on medium heat. Add onion and cook until translucent. Add capsicum and cook for a few minutes stirring frequently. 

Now add your beef mince and break it up using a spatula. When browned, stir through your spices, followed by the raisins, green olives and crushed garlic. After a few minutes, stir in half to a full cup of stock. When it starts to bubble, turn down the heat to low, place the lid on the pot and gently simmer for 15–20 minutes.

Enjoy for breakfast on toast with a fried egg, or dinner any way you wish!

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Middle Eastern Yoghurt & Lamb Macaroni Salad

Middle Eastern Yoghurt & Lamb Macaroni Salad

Recipe by Louis Tikaram

Ingredients

2 cups uncooked macaroni

150 grams Coles lamb mince

1 cup Jalna Greek yoghurt 

1 teaspoon Coles Dijon mustard

1 pinch salt

1 pinch pepper

1 can Coles chickpeas, rinsed and drained

2 sticks celery diced 

1 small diced red onion

2 teaspoons dukkah seasoning

1 lemon for zest

METHOD

Cook macaroni for 6–8 minutes till al dente, rinse with cold water to cool completely. Meanwhile, in a small frypan, cook lamb over medium heat for 5–6 minutes, stirring to break it down so no large chunks remain, drain fat and set aside to cool.

For dressing, in a small bowl combine yoghurt, mustard, salt and pepper. 

In a large bowl, combine chickpeas, celery, onion, dukkah seasoning, macaroni and lamb.

Add dressing, toss well to coat all ingredients, then top with some extra yogurt and lemon zest. Plus squeeze the lemon juice over the top for some extra zing!

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Egg & Cornichon Baguette

Egg & Cornichon Baguette

Recipe by Courtney Roulston 

Dietaries: Meat free, vegetarian 

Serves: 4 

Prep Time: 15 mins

Cooking Time: 10 mins

Ingredients

8 free-range eggs 

Sea salt and pepper to taste 

1 x whole Coles rustic baguette 

2 tablespoons Coles Dijon mustard 

2 tablespoons whole egg mayonnaise 

200g Coles finest vintage cheddar cheese, crumbled/grated/sliced 

1 cup cornichons, drained 

Artichoke dip

1 jar Coles Artichoke hearts, drained 

1 tablespoon capers, rinsed 

Juice and zest of ½ lemon

METHOD

Boil the eggs for 6–7 minutes in boiling water. Remove and place into a bowl of iced water to stop them cooking. Peel the eggs, slice into halves then season with a pinch of salt. 

Place all of the artichoke dip ingredients into a small food processor, season, then blitz until the mixture is smooth. 

Cut the baguette down the middle horizontally and spread the Dijon mustard and mayonnaise onto one side. Spoon the artichoke mixture onto the other side of the baguette. 

Add the eggs, cheddar cheese and cornichons into the baguette. Grate over a little extra lemon zest, black pepper and a drizzle of extra virgin olive oil before slicing and serving.

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Lamb Meatball Rogan Josh

Lamb Meatball Rogan Josh

Recipe by Michael Weldon

Dietaries: 

Serves: 4 

Prep Time: 5 mins

Cook Time: 10 mins

Ingredients

5oog Coles Lamb, mince

1 onion, diced

1 garlic clove, crushed

1 teaspoon ginger, minced

1 teaspoon garam masala 

1 tablespoon coriander stem, chopped

Rogan Josh gravy

1 onion, sliced

4 tablespoons Patak’s Rogan Josh paste

1 cup chicken stock

½ cup yoghurt

1 tomato, diced

Coriander

Chilli

Rice

METHOD

Add the meatball ingredients in a bowl, mix together until combined, working the mince vigorously. Then roll into small meatballs. 

Add a drizzle of olive oil and cook the meatball in a frypan until golden all over. Once caramelised all over, remove from the pan. 

Add some more oil into the pan and fry off the onion. Add in the curry paste and cook out until fragrant. Add in the stock and reduce the gravy down. Add in the yoghurt and stir through the gravy. 

Once simmering add the meatballs back on and gently cook in the gravy. Cook until the meatballs are cooked through and the gravy is slightly thickened. 

Serve the curry topped with diced tomato, an extra spoon of yoghurt, and garnished with coriander, chilli with rice on the side

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Rock Melon & Cucumber Gazpacho with Crispy Pancetta

Rock Melon & Cucumber Gazpacho with Crispy Pancetta

Recipe by Michael Weldon

Ingredients 

1 Rock melon, seeds removed and peeled

1 cucumber, peeled

3 spring onion, white parts only

½ jalapeno, seeds removed

½ punnet yellow cherry tomatoes

2 tablespoons sherry vinegar

1teaspoon hot sauce

Coles Sea salt

Coles Black pepper

8 slices pancetta, cooked until crispy, then roughly chopped

4 Slices of Sourdough, fried in olive oil

Olive oil, for frying

METHOD

Combine all the gazpacho ingredients in a blender, blend into a smooth soup. Taste and adjust to taste with salt and vinegar. 

To serve, spoon the soup into a bowl then garnish with the pancetta, parsley, a dusting of smoked paprika and finish with a drizzle of olive oil. 

Enjoy with a slice of fried bread.

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Herb, Halloumi & Vegetable Fritters

Herb, Halloumi & Vegetable Fritters

Recipe by Courtney Roulston 

Dietaries: Vegetarian, Meat free 

Serves: 4 (makes 12 fritters) 

Prep Time: 15 minutes 

Cooking Time: 10 minutes 

Ingredients

1 large zucchini

1 large carrot, grated

200g haloumi, grated 

½ bunch mint, roughly chopped, plus extra to serve 

½ bunch dill, roughly chopped, plus extra to serve

2 spring onions, sliced 

1 lemon 

2 eggs

2/3 cup Coles self-raising flour 

Sea salt and pepper to taste 

4 tablespoons Extra Virgin Olive Oil for frying 

½ cup sour cream to serve 

METHOD

Grate the zucchini into a bowl then sprinkle with a little salt. Set aside for 5 minutes for the salt to draw moisture from the zucchini. 

Meanwhile, place the grated carrot, grated haloumi, mint, dill, spring onions, zest and juice of ½ the lemon, eggs and a pinch of salt into a large mixing bowl and stir to combine. Squeeze as much liquid as possible from the zucchini then add to the vegetable mixture along with the flour. Stir until everything is combined and you have a thick batter. 

Heat half the oil in a large frying pan then spoon in tablespoon sized amounts of the batter. Cook for 3 minutes each side, or until tender, but crisp and golden on the outside. Repeat until all the batter is cooked. 

Stack the fritters onto a serving plate then top with sour cream, mint, dill and lemon wedges on the side.

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Malaysian Rendang and Coconut Fried Chicken

Malaysian Rendang and Coconut Fried Chicken

Recipe by Louis Tikaram

Ingredients

1/2 cup Ayam Malaysian Rendang curry paste

200ml Ayam coconut milk

2 tablespoons Ayam fish sauce

8 x boneless chicken thighs

1½ cup Coles plain flour 

½ cup Coles cornstarch 

1 teaspoon baking powder

2 teaspoon Coles Sea salt

1 teaspoon Coles Black pepper

1 teaspoon Coles garlic powder

1 teaspoon Coles onion powder

Canola oil (for deep-frying)

Coriander sprigs, to serve

1 lime

METHOD

In a large bowl, whisk together the Ayam Rendang curry paste, coconut milk and fish sauce. Cover and marinade overnight if possible, or for a minimum of 2 hours. 

To make the chicken crust, place the plain flour, cornflour, baking powder, salt, garlic powder, and onion powder in a large bowl and whisk to combine.

Remove the chicken from the marinade and place it into the flour mixture, pressing the flour firmly into all the cracks and cuts of the chicken to make it extra crispy when frying. Transfer the coated chicken to a plate, then repeat with remaining chicken thighs.

Fill a large pot or wok with canola oil and heat to around 160°C. Carefully add the chicken and cook for around 8 minutes, stirring and turning to ensure even cooking. When the chicken is cooked, transfer the pieces to absorbent paper and season with salt and pepper. 

Serve with some fresh lime and coriander.

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Olive Oil Marinated Steak

Olive Oil Marinated Steak

Recipe by Louis Tikaram

Ingredients

½ cup Squeaky Gate Extra Virgin Olive oil

⅓ cup soy sauce

1 lemon juice & zest 

¼ cup Coles Worcestershire sauce

1 ½ tablespoons Coles garlic powder

3 tablespoons chopped fresh basil

3 tablespoons chopped fresh parsley 

1 teaspoon cracked black pepper 

1 teaspoon dried minced garlic 

1 teaspoon Tabasco

METHOD 

Place olive oil, soy sauce, lemon juice & zest, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and tabasco in a blender.

Blend on high speed until thoroughly combined, about 30 seconds.

Marinate the steak for a minimum of 2 hours, though overnight will be the best result. 

When ready to cook your steak take it out of the fridge to come to room temp.

Get your grill as hot as possible and place the steak on the grill for 3 to 4 minutes, flip and repeat on the other side for 2–3 minutes, rest your steak for 5 minutes before slicing and serving.

You will notice how tender the steak is from the olive oil marinade, flavoursome and delicious! 

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Spicy Gado Gado with Red Curry Peanut Sauce

Spicy Gado Gado with Red Curry Peanut Sauce

Ingredients

1 teaspoon vegetable oil

¼ teaspoon sea salt

4 washed potatoes, cut into chunks

200g green beans, top and tailed

4 eggs, soft boiled, peeled, halved

1 cup bean shoots

1 cucumber, sliced on an angle

Peanut sauce

2 tablespoon smooth peanut butter

½ cup Ayam Thai red curry paste (extra jar for photographer)

1 cup Ayam coconut milk

3 tablespoon lime juice

1 tablespoon Ayam fish sauce

1 garlic clove, roughly chopped

1 tablespoon finely shaved palm sugar 

1 bunch of coriander sprigs

METHOD 

Preheat the oven to 180 degrees. Place the potatoes onto a lined baking tray, then drizzle with the oil and season with salt. Roast for 45 minutes until soft & golden brown. Set aside to cool.

For the peanut sauce, place all the ingredients in a small saucepan and bring to the boil, turn to a simmer and cook for 10 minutes stirring constantly. 

Add the beans to a large saucepan of boiling water and cook for 2 minutes till just cooked though still crunchy, transfer beans to a large bowl of iced water to stop them cooking, remove from the iced water pat dry and set aside.

Peel and slice the eggs in half then arrange with the roast potato, beans, bean shoots and cucumber on a large platter. To serve, drizzle over the peanut sauce and garnish with some coriander sprigs.

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Cacao, Avocado, Pistachio Mousse

Cacao, Avocado, Pistachio Mousse

Recipe by Courtney Roulston 

Dietaries: Vegan, Dairy free, gluten free 

Serves: 4 

Prep Time: 20 mins

Cooking Time: 5 mins

Ingredients

2 large ripe avocados 

4 medjool dates, pitted, torn 

100ml coconut milk from a can

Pinch sea salt flakes 

1/3 cup raw cacao powder 

4 tablespoons maple syrup 

1 teaspoon tahini paste 

1/3 cup pistachio nuts, plus extra to serve 

1/3 cup shredded coconut, toasted

METHOD

Remove the seeds and skin from the avocados and place the flesh into the jug of a high-speed blender. Add in the dates, coconut milk, salt, cacao powder and 3 tablespoons of the maple syrup.

Blitz until the mixture is smooth and creamy, scraping down the sides occasionally so it is evenly mixed. 

Place the pistachio nuts into the bowl of a small food processor and blitz until crumbly. Stir the tahini paste with 1 tablespoon of maple syrup and a dash of water in a bowl. Fold through the pistachio nuts and coconut until the mixture is thick and combined. 

Place the mousse into serving bowls then top with the pistachio mixture. Garnish with extra chopped pistachio nuts and coconut before serving.  

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Grilled Chicken and Avocado salad

Grilled Chicken and Avocado salad

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

2 chicken breasts, butterflied

¼ cup Greek yoghurt

1tablespoon cumin 

1tablespoon smoked paprika

Sea salt

Olive oil

Dressing

½ cup Jalna Greek yoghurt

¼ cup olive oil

1 lemon, juice

1tablespoon cumin

Sea salt

2 baby cos lettuce, slice into 1 cm pieces

1 cucumber, sliced onto matchsticks

1 carrot, sliced into match sticks

1 avocado, diced and dressed in lemon juice

¼ cup mild pickled chillies, sliced

½ bunch basil

¼ cup toasted pumpkin seeds

METHOD

Marinade the chicken with yoghurt, cumin, smoked paprika, salt and pepper. 

On a BBQ grill the chicken until caramelized and cooked through. Allow to be ready for 5 minutes before slicing thinly.

In a bowl whisk together the dressing ingredients. 

Dress the salad in the dressing, mixing until evenly coated.

Serve the salad topped with the chicken and extra dressing.

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Fish Fajita

Fish Fajita

Recipe by Michael Weldon

Dietaries: 

Serves: 4

Prep Time: 10 mins

Cook Time: 10 mins

Ingredients

4 Barramundi fillets

1 pack Capsicana Honey and Chilli Fajita marinade 

1 red onion, sliced thinly

1 red capsicum, sliced thinly

1 yellow capsicum, sliced thinly

½ bunch coriander

Lime mayo

½ cup mayo

1 lime

1 teaspoon green tabasco 

Pickled Jalapenos

Flour tortillas

½ bunch coriander 

METHOD

Coat the barramundi with the Honey and Chilli paste. Please on a baking tray and bake at 180 degrees until cooked through. Remove from the oven and let it slightly cool. 

In a frypan cook the onion and capsicum in oil until they just begin to soften. Add in the resting juices from the fish then toss through. Remove from the heat and flake through the fish, gently toss together.

In a bowl mix together the lime mayo ingredients. 

To serve, set up family style and let the diners build their own fajitas!

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Spicy Fried Chicken with Coriander and Yoghurt

Spicy Fried Chicken with Coriander & Yoghurt

Recipe by Louis Tikaram

Ingredients

1 teaspoon Coles chilli powder 

1 1/2 teaspoons Coles ground coriander

1 1/2 teaspoons Coles ground cumin

1/2 teaspoon Coles ground turmeric

1/2 teaspoon Coles garam masala

1/2 teaspoon ground Coles black pepper

2 tablespoons sea salt

1/2 cup Jalna Greek yoghurt 

4 cloves garlic, grated

1 knob ginger, grated

6 boneless, skinless chicken thighs

Oil, for frying

1 cup semolina flour

1 cup rice flour

1 lime wedges 

Coriander & Jalna Yoghurt Chutney 

1 bunch coriander

1/2 cup Jalna Greek yoghurt

1 long red chilli, finally sliced 

1 clove garlic, smashed

Zest and juice of 1 lime 

Sea salt

METHOD

Whisk together the chili powder, coriander, cumin, turmeric, garam masala, black pepper and salt in a large bowl then stir in the yoghurt, garlic and ginger and mix well. Add the chicken and coat each piece thoroughly with the yoghurt mixture. Cover and marinate for at least 1 hour and up to 4 hours.

While the chicken is marinating you can make the Jalna Yoghurt and coriander dipping sauce.

Combine the coriander, yoghurt, chilli, garlic, lime zest, lime juice and 1/2 teaspoon of salt in a blender and process until smooth. Cover and refrigerate till serving. 

Add the oil to a large heavy based pot and heat to 180 degrees.

Whisk together the semolina and rice flour in a large bowl. Remove the chicken from the marinade and coat each piece in the flour mixture pressing firmly. 

Fry the chicken in the oil until golden and completely cooked through, 5–8 minutes, adjusting the heat if the oil is getting too hot to avoid the chicken burning. 

Place the chicken on absorbent paper after frying then transfer to a serving plate. Season with more salt, serve with Jalna yoghurt & coriander dipping sauce and some extra lime wedges.

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Angus Steak with Café De Paris Butter

Angus Steak with Café De Paris Butter

Recipe by Louis Tikaram

Ingredients

Café de Paris butter

100g unsalted butter, softened

2 tablespoons eschalot (small), very finely chopped 

1 clove garlic, finely minced

3 anchovy fillets, finely chopped 

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon curry powder 

1/2 tsp paprika 

1 teaspoon sea salt

2 teaspoon tarragon, finely chopped

2 teaspoon parsley, finely chopped

Steak

Steaks of choice 

1 teaspoon sea salt

1 teaspoon black pepper 

1 tablespoon Olive oil

METHOD 

Place all café de Paris ingredients in a bowl and mix to combine, set aside out of direct heat or sun.

Cooking Steak:

Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.

Pat dry steak with a paper towel, then heat a heavy based skillet, BBQ or grill plate over high heat until it is very hot.

Oil the steak and season each side generously with salt and pepper, then immediately place on the BBQ.

Cook the first side for 3 minutes, then turn and cook the other side for 3 minutes till a nice medium rare. Transfer steaks to a plate and rest for 5 to 10 minutes.

Serve the steak as is with a big scoop of Café de Paris butter on top. If sharing, slice the steak and then add the butter just before serving, sprinkle with some extra parsley for garnish.

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White Bean and Spinach Tartine

White Bean and Spinach Tartine

Recipe by Magdalena Roze

Serves 2

Ingredients

1 tablespoon Squeaky Gate olive oil and 1 tablespoon butter

1 anchovy fillet (or ½ tsp anchovy paste)

2 garlic clove, one crushed and the other for rubbing onto toast

1 x 400g can white beans (e.g. cannellini), drained and rinsed

1/4 cup (60ml) chicken stock

1 large handful baby spinach

Zest of 1/2 emon

Juice of 1/2 lemon juice
1 tablespoon parsley, chopped

Sea salt and black pepper, to taste

2 slices sourdough or crusty bread, toasted

2 eggs

To serve: Optional: extra parsley, chilli flakes and a drizzle of olive oil.

METHOD

Heat olive oil in a pan over medium heat. Add the anchovy and stir until it melts into the oil, about 30 seconds. This will not taste fishy, it adds depth and umami.

Add the garlic and cook gently for another 30 seconds until fragrant but not browned.

Stir in the white beans and chicken stock. Simmer for 3-4 minutes until heated through and slightly softened.

Add the spinach and cook for another minute or two until wilted.

Stir in lemon zest, lemon juice, chopped parsley and season with salt and pepper to taste. Gently mash some of the beans for a creamy texture. Taste before serving and season with salt and pepper.

Meanwhile, in a saucepan of just boiling water, add a little vinegar and gently crack in your eggs to poach. 

Toast the bread. When ready, drizzle with olive oil and rub with garlic. 

Spoon the warm bean-spinach mixture over each slice of toast. Top with a poached egg and finish with extra herbs, chilli flakes or a drizzle of olive oil. 

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Curry Mussel Escabeche

Curry Mussel Escabeche

Recipe by Michael Weldon

Dietaries:

Serves: 4 

Prep Time: 5 mins

Cook Time: 10 mins

Ingredients

1kg Mussels 

1 cup white wine

2 cups Squeaky Gate olive oil

1 thumb sized piece of ginger

4 garlic cloves

4 chillies, split lengthways

2 sprigs of curry leaf

1tablespoon curry powder

½ cup apple cider vinegar

1 Airtight jar

METHOD

Heat a saucepan with a lid until smoking, add in the mussels and the wine then put the lid back on the pot. Cook, shaking occasionally until the mussels open. Remove the mussels from their shells and trim any beards. 

In a small saucepan, heat the olive oil with the ginger, garlic, chilli and curry leaf. Heat until the oil gently bubbles and aromats lightly colour. Remove from the heat and add the vinegar and curry powder, stir through the oil.

Add the mussels to the jar. Pour the warm oil mixture over the mussels. Seal the lid and store in the fridge.

Serve on butter toast or grazing boards. 

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Chia Spiced Apple Fritters

Chia Spiced Apple Fritters

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

¾ cup all-purpose flour
1 tbs baking powder
2 tsp chai spice powder
2 apples, cored, skinned, and cut into chunks
1 tbs Coles apple sauce
¼ tsp vanilla extract
1 tbs brown sugar
1 egg
1 ½ tbs buttermilk
Vegetable oil, for shallow frying
Coles vanilla bean ice cream, to serve

Method

In a bowl, whisk together the egg, apple sauce, buttermilk, and vanilla extract until well combined.

In a larger bowl, mix the flour, chai spice powder, baking powder, and brown sugar. Make a well in the center and pour in the wet ingredients. Mix until combined, then gently fold in the apple chunks.

Heat a medium deep frying pan with vegetable oil to a depth of 3 cm and bring it to 180°C.

Using a tablespoon, scoop the batter and carefully drop it into the hot oil. Fry for 3–4 minutes, turning occasionally, until golden brown. Remove and drain on paper towel.

To serve, place two fritters into a bowl and top with a scoop of vanilla bean ice cream.

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Tres Leches Cake

Tres Leches Cake

Recipe by Michael Weldon

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Cake
1 cup plain flour
1 tsp baking powder
1 pinch salt
5 eggs, separated
1 cup caster sugar
½ cup Norco full cream milk
1 tsp Coles vanilla bean paste

Milk Soak
1 can condensed milk
1 can evaporated milk
½ cup Norco full cream milk

Whipped Cream
600ml Norco thickened cream
2 tbs icing sugar
1 tsp Coles vanilla bean paste

Method

Preheat oven to 180°C fan-forced.

In a large bowl, whisk the egg whites until soft peaks form. Add half the sugar and whisk to stiff peaks.

In a separate bowl, combine the dry ingredients and mix together.

In another bowl, whisk the egg yolks with the remaining sugar until light and creamy.

Add the egg yolk mixture and milk to the dry ingredients, mixing until just combined. Gently fold in the egg whites in three batches to keep the batter light and fluffy.

Pour the batter into a lined oval baking tin or oven-safe tray. Bake for 25–30 minutes, or until a cake tester comes out clean.

In a bowl, whisk together the milk soak ingredients.

Allow the cake to rest for 10 minutes, then prick it all over with a fork. Pour over half the milk soak, let it absorb for 10 minutes, then add the remaining soak. Leave to absorb fully.

In a bowl, whisk the cream, icing sugar, and vanilla until firm peaks form. Serve on the side.

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Charred Nectarines with Cream & Cheats Granita

Charred Nectarines with Cream & Cheats Granita

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients
1 nectarine, frozen whole (freeze at least 8 hours prior)
2 nectarines, quartered
1 container dollop cream
1 tsp Coles vanilla bean paste
Drizzle of maple syrup
¼ cup crushed macadamias

Method

Preheat the BBQ. Place the nectarine quarters on the grill and cook until slightly charred and softened.

In a bowl, mix the vanilla bean paste with the dollop cream until well combined.

Spoon the cream onto serving plates or bowls and arrange the charred nectarines on the side.

Using a microplane, grate the frozen nectarine over the dish to create a granita-like texture.

Drizzle with maple syrup and sprinkle with crushed macadamias before serving.

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Oat Pan Muffins

Oat Pan Muffins

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

1 cup Red Tractor Organic Rolled Oats
2 tbs flaxseeds
1 cup Norco Full Cream Milk
½ cup Jalna Lactose Free Natural Yoghurt
1 egg
2 tbs honey
1 tsp vanilla extract
1 apple, diced
¼ cup currants
¼ cup blueberries
2 tbs butter

Method

Place the oats and flaxseeds in a large bowl. Add the milk and yoghurt, then mix well. Crack the egg into the mixture, stirring until combined. Add the honey, vanilla extract, diced apple, currants, and blueberries, folding gently to combine. Let the mixture sit for 10 minutes to allow the oats to soften and the ingredients to bind.

Heat a pan over medium heat and add butter. Once melted, spoon dollops of the batter into the pan. Cook until bubbles form on the surface, then flip and cook the other side until golden brown and cooked through.

Serve the pan muffins with a scoop of yoghurt on the side and a drizzle of honey. Enjoy!

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