2 lbs. Pork shank (pata), cut into 2 inch thick pieces1 1/2 cups crushed peanuts1/2 cup peanut butter2 tablespoons fish sauce1 bunch bok choy, cleaned1 1/2 cups string beans, cut in 3 inches length1 medium onion, diced5 cloves garlic, crushed1 tablespoon atsuete3 tablespoons cooking oil1/2 teaspoon ground black pepper2 cups water or beef brothsalt1/4 cup shrimp paste (bagoong)Cooking ProcedurePour 2 quarts of water in a cooking pot. Let boil.Add about 3 teaspoons of salt, and the put in the pork shank. Simmer for 1 hour.Remove the pork from the cooking pot. Set aside.In a clean cooking pot, heat oil. Saute the garlic and onion.Add the ground black pepper. Stir. Add the pork. Cook for 2 minutes.Put-in the fish sauce, crushed peanut, peanut butter, and annato powder. Stir.Pour-in the beef broth (or water). Bring to a boil.Simmer for 20 to 30 minutes while stirring once in a while. Add water as necessary.When the texture thickens, add the puso ng saging. Cook for 5 minutes.Put-in the string beans. Cook for 3 minutes.Add the bok choy. Cover and then turn the heat off. Let the veggies cook using the residual heat for 5 to 7 minutes (do not remove the cover).Transfer to a serving bowl. Serve with shrimp paste.Share and enjoy!

4 cups Water3 tsp Saltsmall pinch Masterfoods Saffron Threads1 tbsp Olive Oil4 Chicken Drumsticks2 Chicken Wings1/2 medium Brown Onion, finely chopped3 cloves Garlic, finely chopped1 small Red Capsicum, thinly sliced1/2 Chorizo, from the deli, cut into thin strips2 cups Sunrice Medium Grain Rice1/2 tsp Coles Brand Smoked Paprika1 medium Field Tomato, seeded and cut into small dice1 Spring Onion, thinly sliced1/2 Lemon, cut into wedges, for garnishPreheat oven to 200C or 180C fan.In large saucepan, heat water and salt to a simmer, turn off heat and add saffron.Place large ovenproof frying pan or paella pan over high heat and add oil. Season chicken with salt and pepper. Once oil is hot, add chicken and brown on all sides, for about 5 mins. Remove chicken from pan, reduce heat to medium high and return pan to the heat.Cook onion, garlic and capsicum for 2 mins, or until softened. Add chorizo and cook for 1-2 mins.Stir in rice, then paprika, and cook for 2 mins, or until pan is dry and rice is coated with oil.Add warmed saffron water to the pan and stir to evenly combine. Add the chicken back to the pan, arranging in a single layer, evenly spaced and bring to a simmer over high heat.Once pan comes to a full simmer, remove from heat, sprinkle with tomato and season with salt and pepper. Place in oven and cook, uncovered, for 25-30 mins, or until the rice is tender and chicken is cooked through. A sign of a good paella is crisp rice around the sides of the pan.Stand for a few mins before serving. Garnish with spring onion and lemon wedges.

2 large Coles Brand Free Range Eggs1 1/4 cups Coles Brand Caster Sugar1/2 cup Coles Brand Vegetable Oil1 tsp Vanilla Extract2 tbsp Natural Yogurt3 large Ripe Bananas, mashed1 1/2 cups Walnuts, toasted and chopped1 2/3 cups Coles Brand Plain Flour1 tsp Bicarbonate Soda1/2 tsp Coles Brand Ground Cinnamon1/4 tsp SaltPreheat oven to 180C (160C fan). Grease and line base of a large 13.5cm x 23.5cm loaf pan.Beat eggs and sugar together in a stand mixer or with electric beaters on medium-high speed for 10 minutes, or until very thick and pale and the mixture forms a ribbon when beater is lifted. Reduce speed to low and beat in the oil in a steady stream. Mix in the vanilla and yoghurt and then the walnuts. Add the bananas.Sift together the flour, salt, bicarbonate soda and cinnamon together in a large bowl and pour wet mixture onto the dry mixture, folding gently but thoroughly.Pour mixture into pan and bake for 1 1/4 hours, or until a skewer comes out clean when tested. Cool in pan briefly then turn out onto a rack to cool.