Preheat oven to 200°C (400°F).

Place rhubarb, 2 tbsp sugar and grated ginger on a baking sheet.

Roast for 20 minutes, or until rhubarb is tender.

Let cool.

In a blender, puree the roasted rhubarb mixture until smooth.

In a saucepan, heat heavy cream, whole milk, and 150g sugar over medium heat until sugar dissolves.

In a separate bowl, whisk egg yolks.

Gradually whisk hot cream mixture into egg yolks.

Return mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5-10 minutes).

Do not boil.

Strain the custard through a fine-mesh sieve into a bowl.

Stir in vanilla extract and cooled rhubarb puree.

Chill in the refrigerator for at least 4 hours, or overnight.

Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.

Freeze for at least 2 hours before serving.

Preheat oven to 200°C (400°F).

Roll out one sheet of puff pastry and line a 9-inch pie dish.

In a large bowl, combine spinach, ricotta cheese, Parmesan cheese, eggs, garlic, nutmeg, salt, and pepper.

Mix well.

Pour the spinach and ricotta mixture into the puff pastry-lined pie dish.

Roll out the second sheet of puff pastry and place it over the filling.

Crimp the edges to seal.

Brush the top with beaten egg.

Cut a few slits in the top to allow steam to escape.

Bake for 35-40 minutes, or until golden brown and the filling is set.

Let cool slightly before serving.

Preheat oven to 200°C (400°F).

In a mixing bowl, combine smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.

Rub the spice mixture all over the chicken.

Drizzle olive oil over the chicken.

Place the chicken in a roasting pan.

Roast for 1 hour, basting occasionally with pan juices.

While the chicken is roasting, prepare the glaze.

In a small bowl, whisk together honey, lemon juice, and lemon zest.

After 1 hour, brush the chicken with the honey-lemon glaze.

Roast for another 15 minutes, or until the chicken is cooked through and the juices run clear.

Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F).

Let the chicken rest for 10 minutes before carving and serving.

Preheat oven to 175°C (350°F).

Line a 9×13 inch baking pan with parchment paper.

Pour melted butter into the pan and sprinkle graham cracker crumbs evenly over the bottom.

Press down to form a crust.

Pour sweetened condensed milk evenly over the crust.

Sprinkle shredded coconut evenly over the condensed milk.

Sprinkle chocolate chips evenly over the coconut.

Bake for 25-30 minutes, or until golden brown.

Let cool completely before slicing into bars.

Soak navy beans overnight in a large bowl with plenty of water.

Drain and rinse.

Preheat oven to 150°C (300°F) or prepare a slow cooker.

In a Dutch oven or slow cooker, combine soaked beans, smoked pork belly, onion, and garlic.

In a separate bowl, whisk together molasses, brown sugar, apple cider vinegar, Dijon mustard, dry mustard, smoked paprika, salt, and pepper.

Pour the molasses mixture over the beans and pork belly.

Add water or chicken broth until beans are covered.

For oven baking: Cover and bake for 4-5 hours, stirring occasionally, until beans are tender and sauce is thickened.

For slow cooker: Cook on low for 6-8 hours, or on high for 4-5 hours, stirring occasionally.

Serve hot.

Preheat oven to 180°C (350°F).

Grease and line a 9-inch springform pan with parchment paper.

In a large bowl, cream together softened butter and sugar until light and fluffy.

Beat in eggs one at a time.

In a separate bowl, whisk together flour, ground almonds, and baking powder.

Gradually add dry ingredients to the butter mixture, mixing until just combined.

Stir in almond extract.

Pour batter into the prepared cake pan.

Arrange rhubarb pieces over the batter.

In a small bowl, mix flaked almonds and sugar.

Sprinkle almond sugar mixture over the rhubarb.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes before removing and cooling completely on a wire rack.

In a mixing bowl, season prawns with salt and pepper.

Melt butter in a large skillet over medium heat.

Add minced garlic and red pepper flakes (if using), cook for 1 minute until fragrant.

Add prawns to the skillet and cook for 3-5 minutes, until pink and cooked through.

Stir in lime juice, lime zest, and parsley.

Cook for another minute.

Serve immediately.

In a large bowl, cream together softened butter and sugar until light and fluffy.

In a separate bowl, whisk together flour and salt.

Gradually add dry ingredients to the butter mixture, mixing until a dough forms.

Knead the dough gently until smooth.

Roll out the dough on a lightly floured surface to about 1cm thickness.

Cut out shapes using cookie cutters, or cut into squares or fingers.

Place shortbread pieces on the prepared baking sheet.

Prick each piece with a fork.

Bake for 20-25 minutes, or until lightly golden.

Let cool completely on the baking sheet before serving.