Peas & Bacon
I don't know what it is, but shelling peas is oddly therapeutic. This recipe is an easy way to serve peas as a side, but add a few poached eggs and suddenly you have brunch. Peas go with everything. Bacon as well.

_- Olive oil

• 2 shallots, finely chopped
• 500 g podded peas (about 1.2 kg unpodded)
• 300 mL chicken stock
• Lemon zest of 1 lemon
• 4 rashers of streaky bacon_

1. Heat some olive oil in a frying pan over medium-high heat. Add bacon and cook to your liking.

2. Meanwhile, heat oil in another frying pan over medium, add shallot and cook until tender (3-4 minutes). Add peas and stock and simmer until tender and just cooked. Add lemon rind, season to taste and spoon onto a serving plate. Arrange bacon on top and serve immediately.

Pavlova
The "pav" is the quintessential Australian dessert during the holiday season. In Summer, decorating it with seasonal fruits is best but in the colder months, chocolate flakes are the way to go. I've tried to convert my measurements to imperial as best as possible, so sorry if they seem a bit off. I've also attached a photo of my last pavlova for visual reference - I like to photograph my food.

_- 4 egg whites

• 250 g (9 ounces) caster/superfine sugar

• 1 tbs conflour/ cornstarch

• 1 tsp white vinegar

• 1 tsp vanilla essence

• 300 mL (10 fl ounce) thickened cream

• 1 tbs caster sugar

To serve: Chopped fruits, chocolate, icing sugar to dust_

1. Preheat oven to 180 C (350 F). With an electric mixer, beat eggwhites with a pinch of salt until soft peaks form. With the motor running, gradually add sugar, a tablespoon at a time, until fully dissolved and mixture is stiff and glossy. Add vinegar, conflour and vanilla and beat to combine.

2. Spoon mixture onto a tray lined with baking paper into a 20 cm round. Form a slight indentation on top. Reduce oven to 100 C (210 F) and bake pavlova for 1 1/2 hours. The outer shell should be crusty and crisp, but not coloured. Turn off oven and leave to cool completely with door ajar.

3. In a large bowl, whisk cream and sugar until soft peaks. Spread over pavlova and decorate with either fruits or chocolate (or both). Dust with icing sugar and serve immediately.