**BBQ Ribs & Chicken*
Ingredients:
– 1 rack of pork ribs (US) / pork spare ribs (AU) / spare ribs (UK)
– 4 bone-in chicken thighs (US & AU) / chicken legs (UK)
– BBQ sauce (US & AU) / barbecue sauce (UK)
– Salt and pepper to taste
– Olive oil
**Mac & Cheese**
Ingredients:
– 8 ounces elbow macaroni (US) / macaroni (AU & UK)
– 2 cups shredded cheddar cheese (US & AU) / grated cheddar (UK)
– 1 cup milk (US & UK) / 250ml milk (AU)
– 2 tablespoons butter (US & UK) / 40g butter (AU)
– 2 tablespoons all-purpose flour (US & UK) / plain flour (AU)
– Salt and pepper to taste
**Sweet Potato Cornbread**
Ingredients:
– 1 cup cornmeal (US & UK)
– 1 cup all-purpose flour (US & UK) / plain flour (AU)
– 1 tablespoon baking powder (US & UK)
– 1/4 cup sugar (US & UK)
– 1 teaspoon salt
– 1 cup mashed sweet potatoes (US) / kumara (NZ & AU) / sweet potato (UK)
– 1 cup milk (US & UK) / 250ml milk (AU)
– 1/4 cup melted butter (US & UK) / 60g melted butter (AU)
– 2 large eggs (US & UK)
**Greens**
Ingredients:
– 1 bunch collard greens (US) / silverbeet (AU) / spring greens (UK)
– 2 slices of bacon, chopped (US & UK) / rindless bacon (AU)
– 1 small onion, chopped (US & UK)
– 2 cloves garlic, minced (US & UK)
– 1 cup chicken broth (US & UK) / chicken stock (AU)
– Salt and pepper to taste
Instructions:
**BBQ Ribs & Chicken:**
1. Preheat your grill (US) / barbecue (AU & UK) to medium-high heat.
2. Rub the ribs and chicken with olive oil, then season with salt and pepper.
3. Grill the ribs and chicken until they are cooked through, basting them with BBQ sauce (barbecue sauce in the UK) during the last few minutes of grilling.
**Mac & Cheese:**
1. Cook the macaroni according to the package instructions, then drain and set aside.
2. In a saucepan, melt the butter over medium heat.
3. Stir in the flour and cook for a minute until it forms a paste.
4. Gradually add the milk, stirring constantly, until the sauce thickens.
5. Add the shredded cheddar cheese and stir until it’s melted and smooth.
6. Season the cheese sauce with salt and pepper to taste.
7. Pour the cheese sauce over the cooked macaroni and stir until well coated.
**Sweet Potato Cornbread:**
1. Preheat your oven to 400°F (200°C) and grease a baking dish or cast-iron skillet.
2. In a mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt.
3. In a separate bowl, mix together the mashed sweet potatoes, milk, melted butter, and eggs.
4. Combine the wet and dry ingredients, stirring until just combined.
5. Pour the batter into the greased dish or skillet.
6. Bake for about 20-25 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
**Greens:**
1. Wash the collard greens (silverbeet in AU, spring greens in the UK) thoroughly, then remove the tough stems and chop the leaves.
2. In a large pot or skillet, cook the chopped bacon until crispy.
3. Add the chopped onion and minced garlic, cooking until softened.
4. Add the chopped collard greens (silverbeet/spring greens) to the pot along with the chicken broth (chicken stock in AU).
5. Cook the greens until they are tender and the liquid has reduced, usually about 20-30 minutes.
6. Season with salt and pepper to taste
