Preheat your oven to 160°C and line a 24 x 18cm baking dish with greaseproof paper.

Place the chocolate and butter in a large microwave safe bowl. Microwave for 30 seconds, stir, then repeat until the chocolate has completely melted.

Whisk the mashed banana into the chocolate mixture, then whisk in the eggs.

Add the sugar and salt, then sift in the flour and baking powder. Whisk until smooth.

Pour the brownie batter into the prepared baking dish, then sprinkle the XO Crunch in an even layer over the batter.

Place in the centre of your oven and bake for 35-40 minutes. The brownie should be cooked around the edges but still a little soft in the middle.

Allow to cool in the baking dish for 15-20 minutes, then transfer to a wire rack to cool completely.

Transfer to the fridge and chill before cutting to get clean slices. Cut into 12 pieces and dust with icing sugar before serving.

Line a 24 x 18cm baking tray with baking paper and set aside.

Place the chocolate and oil in a large microwave safe bowl. Microwave for 30 seconds, then stir and return to the microwave for another 30 seconds. Repeat this 2-3 times until the chocolate has completely melted.

Add the remaining ingredients into the bowl and mix well until everything is evenly coated with chocolate.

Tip the rocky road mixture into the prepared baking tray and use a spatula to press it into an even layer.

Place in the fridge to cool for at least 2 hours before cutting into 12 equal pieces.

Preheat your oven to 160°C and line a 12-piece muffin tray with patty pans.

Place the butter, sugar, honey, and salt into a small saucepan. Place over medium heat and allow to melt and dissolve, stirring occasionally.

Measure the Honey O Crunch into a large mixing bowl.

When the honey mixture starts to bubble, remove from the heat, and add the peanut butter. Mix well until the peanut butter has melted and the mixture is smooth.

Pour this over the Honey O Crunch and mix well to combine. When all the cereal is coated in the peanut butter mixture, divide it evenly between the 12 patty pans.

Transfer the muffin tray to the centre of your oven and bake for 12-14 minutes until the cereal is lightly golden on top. Remove from the oven and allow to cool completely.

Place the chopped chocolate in a small microwave safe bowl and microwave in 30 second increments until it has completely melted. Drizzle a little over each portion of the Peanut Butter Honey Os.

Store in the fridge in an airtight container until ready to serve.

Place the water in a small bowl, then sprinkle the gelatine evenly over the surface of the water. Don’t stir, and set it aside to bloom.

In a small saucepan, combine the cream, brown sugar and vanilla, and place over medium heat. Stir gently with a spatula as it heats. When it’s about to start simmering, remove it from the heat.

Add the bloomed gelatine and stir well until it has dissolved into the cream, then divide the pannacotta mixture into 4 small ramekins. There should be 80-90ml per serve.

Transfer the ramekins to the refrigerator to set for at least 4 hours.

When ready to serve, run a butter knife around the edge of the ramekin and flip into a shallow bowl. If you create an air bubble around the edge of the pannacotta, it should fall quite easily into the bowl.

Arrange about half a cup of cereal around each pannacotta, then add berries and fruit of your choice before serving.

Preheat your oven to 180°C and line a baking tray with greaseproof paper.

Deseed the pumpkin and cut into slices 1-2cm thick. Spread on the baking tray and drizzle with the olive oil. Season with salt and pepper, then roast in the oven for 35-40 minutes until the pumpkin is lightly caramelised and tender. Remove from the oven and set aside to cool.

Spread the leafy greens onto a serving plate and arrange the pumpkin slices on top. Crumble the Danish feta evenly over the salad, then sprinkle on the cranberries.

To make the dressing, whisk together the vinegar, extra olive oil, honey, and salt. Drizzle this evenly over the salad.

Top with the Honey Nut Granola and serve!

Preheat your oven to 180°C and line a 24 x 18cm baking dish with greaseproof paper.

Place all the ingredients except for the muesli into a small saucepan. Place over medium heat and allow to melt, stirring occasionally.

Measure the muesli into a large mixing bowl.

When the butter and golden syrup mixture starts to bubble and foam, allow to cook for 30-40 seconds, then remove from the heat and pour it straight over the muesli.

Mix well with a spatula until all the cereal is coated in the syrup, then tip the flapjack mixture into the prepared baking dish.

Use the spatula to compress the mixture into an even layer, pressing firmly as this will help to compact it for easy cutting later.

Place into the centre of your oven and bake for 12-14 minutes until the cereal is lightly golden on top. Remove from the oven and allow to cool completely before cutting.

Once cooled, use a large sharp knife to cut the flapjacks into bars. Store in an airtight container until ready to serve.