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1. Melt butter in frypan on low-med heat, add chopped garlic.

2. In between cook the pasta in boiling salted water according to package directions (approx 9-12 minutes.)

3. Add in the Gochujang paste to the melted butter in the frypan, mix together to help warm and dissolve the paste.

4. Once combined turn up to a medium bubbling heat and add the cream. Mix/whisk for a bit until everything starts to combine well and is one colour.

5. Add 1/3 cup grated parmesan, Then add in the soy sauce and stir together.

6. Add in the cooked pasta and combine.

7. If doing brocolli on the side, boil and blanch in a salted pot of water on a mid-high heat for 2-3 mins only.

8. Serve asap, sprinkled with more parmesan

Preheat the oven to 180c fan. Rub a little oil all over the base of a 24cm x 32cm baking tray. Chuck the gnocchi, cherry tomatoes, fennel, onion, 1 tbsp oil and a good pinch of salt and pepper into the tray. Mix well. Rip the sausages into tiny pieces over the top and pour in 60ml of water. Roast for 25 minutes, enough time to cook the sauces and soften the veg. Remove from the oven and give the pan a shake. If it looks dry, add another 40-50ml of water and return to the oven for 10-15 minutes or until crispy on the top.

Meanwhile, mix the basil garlic, lemon, a pinch of salt and with the remaining oil.

Drizzle the herb oil over the traybake and scatter over the pine nuts. Rain down some Parm. To serve, give the tray a really good shake to loosen everything and get the tomatoes to burst open even more, coating the gnocchi.

Heat a large pot on medium heat, add the sliced bacon and cook until crispy, stirring occasionally and scraping any browned bits from the bottom of the pan, about 10 minutes. Reduce heat if bacon is browning too quickly.

Add the onion, and bell pepper to the pot, stirring frequently. Cook for 4 to 5 minutes or until vegetables have softened. Add the garlic and stir for another 30 seconds.

Add the ground beef, breaking into small pieces with a spatula, until cooked through. Strain off any accumulated liquid and fat from the pot.

Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.

Add the canned tomatoes with juices, drained beans, beef broth, and bay leaf. Give it a stir.

Increase the heat to high until the chili comes to a boil. Reduce heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally.

To serve, remove bay leaf. Ladle servings into individual bowls. Garnish with avocado, red onion, cheese, cilantro or any other toppings.

Serving size: This recipe makes 9 cups.