The laksa lockdown.
It looks like the enforced isolation due to the pandemic has turned many of us into culinary adventurers at home.
Whether it's resurrecting Mum's banana bread recipe, trying out Poh's blueberry pancakes or creating your own version of laksa, staying home seems to have unleashed our inner master chefs.
Home schooling also gives parents the opportunity to incorporate maths and science when they cook together with their children.
Never mind the mess; the family that cooks together, eats together and then cleans up together.
Here's an easy recipe from Australian Pork to get you started.
Bacon and sweetcorn muffins
olive oil spray
4 (about 250g) Australian rindless middle bacon rashers
1 tbsp olive oil
300g can sweet corn kernels, drained
100g butter, melted
1 tbsp honey
1 cup shredded tasty cheese
¼ cup milk
2 tbsp finely chopped chives, plus extra to serve
1 cup plain flour
2 tsp baking powder
Preheat oven to 180°C. Spray a 6-hole (¾ cup-capacity) muffin pan with oil.
Line each hole with bacon rashers, slice the loin in half to line the base and use strips of bacon to line the sides. Chop the bacon off-cuts.
Heat oil in a large frying pan over medium-high heat. Add chopped bacon off-cuts and corn. Cook, stirring occasionally, for 5 minutes or until bacon is golden. Set aside to cool for 5 minutes.
Combine butter, eggs and honey in a large mixing bowl. Whisk until combined. Stir in cheese, milk, chives and three quarters of the cooled corn and bacon. Sift in flour and baking powder. Season with salt and pepper. Stir until combined.
Divide batter evenly into each bacon-lined hole. Scatter remaining cooled corn and bacon over the top.
Bake for 25 minutes or until golden and puffed. Remove from oven and set aside in pan for 5 minutes. Serve hot or cold scattered with extra fresh chives.
Enjoy the muffins for breakfast, lunch or a snack anytime.