Gluten -free bacon and egg tart. ( Tin Goose , Cromwell)

1 carrot grated, 1 courgette grated, 1 spring onion sliced finely, 1 handful fresh spinach chopped, 1/2 a red capsicum chopped, 4 slices bacon, diced, 8 eggs, 1 cup cream, 1/2 a cooked kumara sliced in small pieces, sour cream, sweet chilly sauce.

Combine first 8 ingredients in a bowl making sure eggs are well mixed. Season with salt and pepper.

Heat oven to 160degC. grease 6 large muffin cups.

Pour mixture into each muffin cup, only filling three quarters full.

Place a piece of Kumara in the middle of each cup followed with a dollop of sour cream in the middle.Fill up with remaining mixture. Add a swirl of sweet chilly sauce.

Bake for 30 minutes or until the centre springs back to the touch.

Serve with salad and a drizzle of sweet chilly sauce.

Impossible Quiche

3 eggs,  1 & 1/2 cup milk, 1 tbsp oil, 1 cup grated cheese, 1/2 cup self- raising flour, 1 chopped onion, plus other fillings you choose eg peppers, bacon, ham,  spinach & mushrooms.

Beat the eggs, put all the ingredients in a large mixing bowl, put a lid on it and give it a good shake.

Put into a greased oven dish. Bake for 1/2  hour 180C.

Scotch eggs

3 hard boiled eggs, 1/2 lb sausage meat, breadcrumbs, 1 onion, 1 crushed clove of garlic, salt & Pepper, 1 beaten egg.

Chop onion and cook with the crushed garlic and a small amount of water, until soft. Drain and add to sausage meat.

Cover the cooked eggs with the meat, making it a ball shape. Dip them in the beaten egg and then roll them in the breadcrumbs.

Deep fry until sausage meat is cooked and golden.