Grease and line the base of a 9-inch round springform pan.
Combine the flour, cocoa powder, baking soda, and salt in a medium bowl, stirring to combine.
In a microwave, melt the butter and dark chocolate in a small bowl in 30 second intervals, stirring.
Transfer the melted mixture to a large bowl, then add the white sugar. Using an electric mixer, beat for a couple of minutes until the mixture is light in colour. Add in the eggs and vanilla extract, then continue beating to combine the mixture.
Alternating, add in the flour mixture then milk, in two batches.
Pour the cake batter into the cake pan and top the cake batter with the sliced pears.
Bake the cake for around 45 mins or until a toothpick comes out almost entirely clean.
Once cooked, allow the cake to cool in the pan. Once cool, remove from the pan and slice to serve.
Bring a large saucepan of salted water to the boil, then cook pasta until al dente. Add the peas in the last 2 mins of cook time. Once done, drain and set aside.
Heat 1 tbs olive oil in a large saucepan over a medium heat. Add flour and cook for 1 minute to create a paste, then gradually pour in the milk, mixing with a whisk to remove all lumps. Cook the sauce for 3 mins or until the sauce has thickened.
Once the sauce is thick, add the grated cheese, garlic, paprika, salt and pepper. Stir to combine.
Add the cooked pasta, peas and grated zucchini. Stir to combine and transfer to a large baking dish.
Evenly top with the cauliflower florets, breadcrumbs, parmesan, and parsley. Bake in the oven for 15-20 mins or until the cauliflower is golden and crunchy.
Beat your eggs in a small bowl. In a pan on the stove, heat 1 tsp olive oil, and add in your eggs. Push around (don’t whisk) slightly until you get lightly scrambled eggs. Remove from heat, then chop into bite-sized pieces.
In the same pan, add another 1 tsp oil and fry off bacon bits with the garlic. Add in your sliced mushrooms, and stir.
Next, add the rice, soy sauce, kecap manis and chilli, if adding. Brown off your rice by stirring to combine well.
Once cooked to your liking, fold in the eggs and spring onions.
Combine mince, breadcrumbs, egg, half the brown onion and salt and pepper in a bowl. Roll level tablespoons of mince mixture into balls and place on a plate.
Heat half the oil in a large frypan over a medium-high heat. Cook meatballs, in batches, for 4-5 mins, turning, until browned all over. Once browned, remove meatballs from the pan and allow to drain on paper towel.
Heat remaining olive oil in the pan over a medium heat, then add the remaining onion. Cook for 5 mins or until the onion has softened.
Then add the garlic, cumin, coriander, turmeric and ginger. Cook for 1 min or until fragrant. Stir in the stock, tomato and raisins.
Return meatballs to the pan and bring mixture to a simmer. Simmer, stirring occasionally, for 4-5 mins or until the meatballs are entirely cooked through.
Stir through the spinach, cooking until the spinach is just wilted.
To serve, divide the cooked couscous in four serving bowls. Top couscous with the tagine. Dollop some yoghurt on top and sprinkle over the fresh coriander and sliced almonds.
Preheat oven to 200C. Line two trays with baking paper. Coat a 9×13-inch baking dish with non-stick cooking spray and set aside.
Arrange the sliced eggplant in a single layer on the two trays. Brush 2 ½ tbsp of the olive oil over both sides of all the eggplant slices. Sprinkle with salt and pepper, then place in the oven.
Roast the eggplant until the slices are soft and golden, for around 25 mins, flipping the slices over, and swapping the position of the pans halfway through. Remove the trays from the oven, then reduce the oven temperature to 180C.
Meanwhile, in a large pan, heat the remaining ½ tbsp of olive oil over a medium heat. Add the sliced mushrooms, and sauté until the mushrooms are soft, around 7 mins.
Then add the minced garlic, ½ tsp salt, and oregano. Cook for a further 2 mins, then remove the pan from the heat. Add the passata to the pan and stir to combine.
In a large bowl, add the ricotta, ¼ cup grated parmesan, egg, and season with salt and pepper. Stir, until the mixture is well combined.
Stir in the spinach, using a fork to distribute it as evenly as possible.
Spoon half of the mushroom tomato sauce on the bottom of the prepared baking dish and spread it in an even layer.
Lay four eggplant slices on top, followed by all the ricotta mixture. Place another four slices of eggplant on top, and then add the remaining mushroom tomato sauce on top.
Sprinkle over the mozzarella and remaining ¼ cup parmesan. Bake in the oven for 25 to 30 mins, until the cheese is melted, and the lasagne is hot.
Remove the lasagne from the oven and sprinkle with fresh herbs. Allow to rest for 5-10 mins before serving.