Preheat your oven to 200 C.

Cut the potatoes into 1 inch cubes and place in a large bowl, add the olive oil, pepper, garlic and onion powders and toss to coat the potatoes.

In a large pot, add the stock and butter and bring to a simmer. Add the potatoes and bring to a boil for 5-8 minutes, stirring gently until the potatoes are just slightly tender.

Transfer the potatoes and the stock to a large baking dish. Sprinkle with the cheese and gently mix to coat all the potatoes.

Bake for 45 minutes to 1 hour or until the all the potatoes are browned and crisp. During baking, flip the potatoes once to ensure even crisping. Season to taste with salt and pepper and serve as a side dish.

Heat the oil in a large non stick skillet over medium high heat. Add the bacon and cook, until almost crispy. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.

Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl and add to the skillet and cook, undisturbed, until just set, about 3 minutes. Transfer to a plate and break up the eggs into large pieces.

Heat the remaining drippings in the skillet over medium high heat. Add the tomatoes and ginger and stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper, and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon. Serve as a side with pork or a prawn dish.

Preheat your oven to 180 C. Lightly grease a small baking dish with butter.

Place a layer of potatoes and onions in the baking dish, vegetables on a greased baking dish, sprinkle with parsley, salt and pepper, and some diced bacon.

Repeat with more layers until all are in the dish. Sprinkle cheese over the top, then pour the hot scalded milk over the cheese.

Cover with foil and bake for 45 minutes, then uncover and continue baking until the potatoes are cooked through and the top is nicely browned. Serve as a side.

For the meat, can be chicken, pork, beef, or even shrimp, squid, or fish, or what is called seafood fried rice which is shrimp, squid, and fish together. Main thing to keep in mind, what ever you use, needs to be cooked first, then cut into bite size pieces.

Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs one at a time into a bowl, adding each one after being cracked, to the pan and scramble, mixing throughout vegetables.

Add rice, meat of your choice and soy sauce to the pan. Stir to combine all ingredients and remove from heat. Serve as a main dish or a side dish.

Place the bacon in a large stockpot and cook over medium high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more. Serve.