6 medium potatoes, peeled and diced
150 g diced bacon
1 red onion
2 tbs plain flour
1 tsp thyme
1/2 tsp cracked pepper
250ml cream

In large saucepan, place potatoes in with boiling water and cook until tender. Meanwhile in a fry pan cook up onion and bacon until bacon is browned. Drain off the fat and set aside. In a seperate bowl combine remaining ingredients with the fat from the bacon. Cook over medium heat until smooth and bubbly. Stir in cream, bacon and onion and add potatoes. Continue until mixture thickens. Serve as a side dish.

1 packet of cream of chicken soup
300ml lite sour cream
1/2 cup mayonnaise
1 kg potatoes, peeled, diced and cooked
1 onion, finely diced
1/2 a red capsicum, diced
3 bacon rashers, diced
1 cup of grated cheese

Place soup mix, sour cream and mayonaise into a large bowl and mix well. Fold in cooked potatoes, onion and capsicum and spoon into a casserole dish. Top with cheese and bacon. Bake at 180°C for 20 minutes.

1 kg potatoes peeled and chopped into chunks
Oil
2 large onions, cut into wedges
8 picnic slices of bacon
2 tsp rosemary
2 tsp thyme
Freshly ground salt

Boil the potatoes until they are almost tender. Drain well. Replace in pan and toss with some oil until covered. Place potatoes in a large baking dish. Add the onion. Bake at 200°C for 30 minutes. Cut bacon rashers lengthways, and roll up the strips. Tuck in between the potatoes. Sprinkle with the herbs and salt. Roast for 20 minutes.
Serves 6.

500g uncooked pasta
1 cucumber, diced
250g cherry tomatoes
1 jar Heinz Salad Cream
4 spring onions, sliced
480g tin tuna, drained
480g tin corn kernels, drained

Put the pasta on to cook. While it’s cooking prepare all the other ingredients. When pasta is cooked, drain well and rinse in cool water. Once cooled toss with all other ingredients.
Serves 6.