Add a chopped up potato (or 2) to the pot.

Finely slice an onion and whack that in too.

Options: I have put in roasted Red (peeled) capsicum / carrots / sweet potato with great results.

chuck in a 1/2 teaspoon of Keens Curry Powder and cover with water and bring to the boil then simmer until all the potato / pumpkin becomes very soft. I then turn it off and leave it to sit. Place the veg in a blender and blend until smooth adding enough liquid to get the consistency required. Season to taste. Serve with a dash of sourcream or Riccotta cheese

Brown the chicken in a hot pan then place the pieces in an oven and bake for about 30 mins until cooked.

Whilst the chicken is cooking fry some ground cumin seeds, coriander seeds and turmeric in a fry pan. add some onions and garlic in  fry pan until the onion is soft then add a few tins of tomatos, a tin of tomato soup. Return the chicken to the pan from the oven and cook through the sauce. Just prior to serving stir through a bottle of fresh cream.

Cover the silverside with water, add a cup of vinegar (Malt, White, Cider or Balsamic all vary the flavour, try a different one each time)

add 1/2 cup of sugar (I prefer Brown for extra flavour)

add a half a dozen peppercorns

add a few bay leaves

add 3 roughly chopped carrot

add a chopped onion

add a few sticks of celery chopped

add a tablespoon of Keens Mustard powder

simmer for a few hours or cook in a slow cooker.

Enjoy with mashed potato, peas and Mustard Sauce.