• Peel and slice onions.
• Add oil to pan and sauté onions until they soften – about 20 minutes.
• Increase the heat, add butter and brown the onions – about 20-40 minutes.
• Sprinkle with sugar and finish caramelising onions, then add garlic.
• Deglaze the pot with vermouth, making sure to scrape down all the brown bits.
• Add stock, bay leaves and thyme and simmer for 30 minutes. Season to taste.
• Preheat oven and line tray with baking paper.
• Slice Paris Sour Dough into generous chunks. Toast one side till golden and then flip over, add cheese and toast until golden.
• To serve, ladle soup into bowls and top with Paris sourdough cheese floats.

• Preheat the oven to 180' and place pumpkin pieces into an oven dish and cover with tinfoil and bake till softened. 
• In a pot cook quinoa until tender, drain and set aside in a large mixing bowl.
• Place oats into your food processor and blitz till fine and sandy, place into a large bowl and set aside.
• Saute onion and garlic until softened and place into a large bowl.
• In a food processor, blitz pumpkin till smooth, scrap out into a large bowl with onions to cool.
• Put all remaining ingredients into the food processor –  chickpeas, walnuts, tomato paste, spices and salt and blitz to create a chunky mash texture. Place this into the bowl with all other ingredients and mix to combine everything together  (pumpkin, quinoa, oats, chickpeas etc).
• Shape into 6 patties and chill to firm up.
• Cook in a pan until each side is golden.
• Toast Paneton baps on the cut side and assemble with pumpkin pattie and toppings. 

• Bring a large pot of water to boil. Peel corn husks off and cook corn for 5 minutes.  drain and allow cobs to cool.
• Grate courgette and place into a medium bowl.  Cut half of the feta into small cubes and add to courgettes.  Add cornflour, baking soda, salt and pepper into the bowl.
• Once corn is cool, cut kernels from the cob, place half in the courgette bowl and the other half into a food processor with half the feta and eggs and blitz till it's a rough paste.  Add corn paste to the courgette bowl to combine all ingredients.  
• Heat a large fry pan with olive oil.  Use a 1/3 cup measurer to scoop the fritter mix into the pan to cook similar sized fritters.  Cook until golden brown on one side before flipping over, this takes about 2-3 minutes.  Once browned on both sides, place on a lined oven tray on your oven until ready to assemble burgers.
• Slice Baps in half and toast cut side down in a buttery pan (or in your toaster if preferred).
• Slice red onion and cucumber into generous sized rings (this will make for a great crunchy texture)
• To assemble, we put a handful of spinach down, then two fritters, cucumber, onion the mayo and you are ready to eat.

Provencal sauce

• Cut capsicum into strips
• Slice red onion
• Heat olive oil in a pan and fry the vegetables for 15 minutes
• Season with salt, pepper, and a mix of thyme, rosemary and tarragon

Fresh sauce

• Cut round and matchstick thin slices of radish and pickle
• Cut thin strips of cucumber lenghtwise – easy to do with a peeler
• With a peeler again, roughly grate Parmesan cheese to get strips

Chicken hotdog

• Grill the sausages on the barbecue
• Cut open a Hotdog Soft Roll
• Toast the Hotdog Soft Roll on the barbie
• Add a sausage and top it with one of the sauce