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INGREDIENTS 1 CUP BUCKWHEAT FLOUR2 TEASPOONS BAKING POWDERPINCH SALT4 EGGS, LIGHTLY WHISKED5 TEASPOONS MAPLE SYRUP6 TABLESPOONS ALMOND MILK, UNSWEETENED2 TEASPOONS VANILLA ESSENCE2/3 CUP BLUEBERRIES, FROZENCOCONUT OIL, FOR COOKING TO SERVE MAPLE SYRU

Make this the night before then all of the hard work is done beforehand and you can just enjoy a delicious bowl of Bircher with some added fruit, nuts and honey – whatever takes your fancy. INGREDIENTS 200G ROLLED OATS2 TABLESPOONS CHIA SEEDS2 CUPS N

This recipe can be adapted to suit your tastes. We used a mix of almonds, pecans and hazelnuts – any nut would work well. You can also swap the cranberries to the dried fruit of choice. If you want to make it vegan, just change the butter to coconut

Super easy to make, these healthy muffins make a great graband- go breakfast option. The addition of a chocolate glaze makes them extra appealing to the littlies. If you peel the zucchini before grating it they’ll never know there are vegetables in t

Try making this porridge on the weekends when you might have more time to poach the pears. What you don't use for the first serve, can be used throughout the week. TO SERVE 1 TABLESPOON HAZELNUTS,TOASTED AND CHOPPEDPOACHED PEARSRECIPE ON PAGE 23 INGR

INGREDIENTS 1/2 CUP WHITE CHIA SEEDS1+1/2 CUPS COCONUT MILK1 CUP ALMOND MILK1 TABLESPOON HONEYOR MAPLE SYRUP TO MAKE IT VEGAN TO SERVE 1/2 CUP COCONUT FLAKES,UNSWEETENED1 PUNNET BLUEBERRIES1 LARGE BANANA, SLICEDHONEYOR MAPLE SYRUP TO MAKE IT VEGAN ME

INGREDIENTS 5 MEDJOOL DATES, PITTED2 TABLESPOONS MAPLE SYRUP2 TABLESPOONS COCONUT OIL2 TEASPOONS TAHINI3/4 CUP BUCKINIS OR BUCKWHEAT GROATS3/4 CUP PUFFED QUINOA1/2 CUP DESICCATED COCONUT1/3 CUP CACAO POWDER1/8 TEASPOON HIMALAYAN SALT1/4 CUP ALMONDS,

INGREDIENTS 2+1/2 CUPS COCONUT MILK1/2 CUP QUINOAA PINCH OF HIMALAYAN SALT1+1/2 CUPS 375ML PEAR JUICE3 TABLESPOONS COCONUT SUGAROR TO TASTE1+1/2 CUPS ROLLED OATS1/4 TEASPOON CINNAMON1 TEASPOON VANILLA PASTE TO SERVE 1/2 CUP COCONUT FLAKES,UNSWEETENED

INGREDIENTS 1+1/2 CUPS STEEL CUT OATS2 TABLESPOONS CACAO POWDER3 TEASPOONS MACA POWDER3 TEASPOONS LSA MIX3 TEASPOONS CHIA SEEDS3 TABLESPOONS ALMOND BUTTER3 LARGE MEDJOOL DATES,PITTED AND FINELY CHOPPED1 CUP ALMOND MILK METHOD In a medium sized contai

Despite very few ingredients and minimal effort, this porridge is so delicious, it’s definitely worth a try! INGREDIENTS 1/4 CUP PORRIDGE OATS1 CUP ALMOND MILKA PINCH OF SALT1-2 MEDJOOL DATES, CHOPPED1 TABLESPOON WALNUTS, TOASTED TO SERVE EXTRA WALNU

These are my go-to muffins when I feel like something sweet and need to use up a couple of bananas. Mix and match with any combination of fruit and nuts, they are delicious any which way. Made in a snap, I can usually get the dishes done and a cup of

INGREDIENTS 2 PEARS, PEELEDTRY BEURRE BOSC2 TABLESPOONS SUGAR1 VANILLA POD METHOD In a medium saucepan place the pears and sugar. Split the vanilla pod, scrape the seeds into the pan and then place the pod into the saucepan. Fill with cold water to j

INGREDIENTS 1 LARGE KNOB BUTTEROLIVE OIL500G QUALITY STEWING STEAK, DICED1 TABLESPOON VEGEMITE1 TABLESPOON WORCESTERSHIRE SAUCE1 MEDIUM RED ONION,PEELED AND CHOPPED2 CARROTS, PEELED AND CHOPPED3 STICKS CELERY,TRIMMED AND CHOPPED1 BAY LEAF1 SPRIG FRES

INGREDIENTS 2 CUPS ROLLED OATS1+1/2 CUPS APPLE JUICE1 CUP FULL FAT NATURAL GREEK YOGHURT1/2 CUP DRIED FIGS,STALKS REMOVED AND FINELY CHOPPED1/2 TEASPOON CINNAMON2 APPLES GRATED, SKIN ON TO SERVE 1/2 CUP WALNUT CRUMBS1 APPLE CUT INTO FINE STRAWSFULL F

INGREDIENTS 1 CUP WILD RICE1 TEASPOON SALT1 CLOVE GARLIC, PEELED1 LARGE SPRIG FRESH THYME6 CUPS WATER30G DRIED PORCINI MUSHROOMS4 TABLESPOONS EXTRA VIRGIN OLIVE OIL340G MIXED MUSHROOMS, CHOPPED TRY PORTOBELLA, SWISS BROWN, WHITE AND BROWN BUTTON MUSH

I love having hearty soups in the fridge for my lunches, this one is so thick and filling – you can leave the cream out to make it vegan and that little bit healthier (actually a lot healthier – the fat and kilojoule content will decrease by almost h

INGREDIENTS 1 CAULIFLOWER HEAD, CUT INTO FLORETS1 CAN CHICKPEAS, RINSED AND DRAINED5 GARLIC CLOVES, PEELED4 TABLESPOONS EXTRA VIRGIN OLIVE OIL1 TEASPOON CUMIN1 TEASPOON SEA SALT1/8 TEASPOON PAPRIKA2 POTATOES, PEELED AND CUBEDFRESHLY CRACKED BLACK PEP

INGREDIENTS 10 TEASPOONS SALT1L WATER450G WHITE BEANS, DRIED1 ONION, PEELED AND HALVED1 CLOVE GARLIC, FLATTENEDFEW SPRIGS FRESH THYME1 FRESH BAY LEAF1/4 CUP EXTRA VIRGIN OLIVE OIL3 CLOVES GARLIC, MINCED1 SMALL BUNCH SAGE1 CUP CHICKEN OR VEGETABLE STO

INGREDIENTS 1+1/4 CUPS RED LENTILS50G FINELY GRATED GINGER15G FINELY GRATED TURMERIC2 TEASPOONS CURRY POWDER1 GREEN CHILLI, FINELY SLICED (OPTIONAL)1 CINNAMON STICK400ML COCONUT CREAM2 ONIONS FINELY SLICED2 CLOVES GARLIC, CRUSHED450ML WATER OR STOCK

SOUP INGREDIENTS 3 TABLESPOON BUTTER3 TABLESPOONS BUTTER, EXTRA1 MEDIUM BROWN ONION, FINELY DICED2 GARLIC CLOVES, MINCED750ML HOME-MADE OR QUALITYSTORE-BOUGHT CHICKEN STOCK750G FROZEN PEAS250G FROZEN CAULIFLOWERSALT AND FRESHLY CRACKEDBLACK PEPPER, T

SOUP INGREDIENTS 500G PARSNIP, PEELED ANDROUGHLY CHOPPED1/2 HEAD OF CAULIFLOWER FLORETROUGHLY CHOPPED1 BROWN ONION, CUT INTO WEDGE2 GARLIC CLOVES, FINELY CHOPPED2 TABLESPOONS FRESH THYME LEAV3 TABLESPOONS OLIVE OILSEA SALT AND FRESHLY CRACKEDBLACK PE

PASTRY INGREDIENTS 200G PLAIN FLOURPINCH OF SALT100G BUTTERALTERNATIVELY USE BEST-QUALITYSTORE-BOUGHT BUTTER SHORTCRUST PASTRY FILLING INGREDIENTS 2 LEEKS1 TEASPOON OLIVE OILDASH OF STOCK OF CHOICE300G BROWN MUSHROOM CAPS, SLICED3 FRESH THYME SPRIGSS

INGREDIENTS 4 TABLESPOONS EXTRA VIRGIN OLIVE OIL1 ONION, SLICED3 CLOVES GARLIC, MINCED1 CUP CARROTS,PEELED AND CUT INTO 1-2CM CUBES1 CUP CELERY,PEELED AND CUT INTO 1-2CM CUBES1 CUP BUTTERNUT PUMPKIN,PEELED AND CUT INTO 1-2CM CUBES1 CUP POTATOES,PEELE

INGREDIENTS 90G BABY SPINACH90G ROCKET6 BROWN SHALLOTS1/2 PUMPKIN80G PINENUTSSTICKY BALSAMIC VINEGAR1/4 CUP OLIVE OIL4 ROSEMARY SPRINGSSEA SALT TO TASTE METHOD Pre-heat oven to 200 °C. Remove skin and seeds of pumpkin and chop into 3cm cubes. Peel an

INGREDIENTS 750G GREEN BEANS, TOPPEDAND HALVED LENGTH-WAYS1 RED ONION, FINELY CHOPPED2 TABLESPOONS DIJON MUSTARD2 TABLESPOONS CAPERS, CHOPPED1/2 BUNCH CHERVIL, COARSELY CHOPPED1/2 BUNCH FRENCH TARRAGON LEAVES,PICKED AND CHOPPED100ML EXTRA VIRGIN OLIV

STEW INGREDIENTS 1 TABLESPOON EXTRA VIRGIN OLIVE OIL1 MEDIUM ONION, FINELY CHOPPED2 GARLIC CLOVES, FINELY CHOPPED1 MEDIUM CARROT, FINELY DICED2 STALKS OF CELERY, FINELY DICED1 X 400G TIN DICED TOMATOES1 BAY LEAF1 TEASPOON VEGEMITE1 CUP VEGETABLE STOC

INGREDIENTS 6 CARROTS, PEELED1 LARGE SWEET POTATO1 LARGE BROWN ONION3 TABLESPOONS OLIVE OIL1 TEASPOON GROUND CUMIN1 TEASPOON GROUND CORIANDER1 TABLESPOON ORGANIC FREE-RANGECHICKEN BONE BROTH POWDER1 LITRE ORGANIC CHICKEN STOCK1 TIN ORGANIC COCONUT CR

SALAD INGREDIENTS 1 CUP PEARL BARLEY1/2 CUP PUY LENTILS1/2 SMALL RED ONION1/2 CUP CURRANTS2 TABLESPOONS RED WINE VINEGAR1 RED ONION, FINELY DICED1/2 BUNCH CORIANDER, CHOPPED1/2 BUNCH PARSLEY, CHOPPED2 TABLESPOONS PINE NUTS2 TABLESPOONS FLAKED ALMONDS

DAHL 1 CUP RED LENTILS2 CUPS VEGETABLE STOCK1/2 TEASPOON GROUND TURMERIC50G GHEE1 ONION, CHOPPED2 CLOVES GARLIC, FINELY CHOPPED1 LARGE GREEN CHILLI, SEEDED ANDFINELY CHOPPED2 TEASPOONS GROUND CUMIN2 TEASPOONS GROUND CORIANDER2 TOMATOES, CHOPPED CURRY

When the cupboards were bare, Mum would whip up a batch of Mock Fish – a recipe passed on to her from my grandmother, Marky – and we’d delight in the golden, crunchy goodness. I remember us eating them with fried eggs and baked beans. Back in the day

PASTA 3 EGGS, FREE-RANGE ORGANIC300G PLAIN FLOUR RAGU 60G BUTTER3 SHALLOTS, FINELY CHOPPED600G LARGE OPEN MUSHROOMS SLICED3 GARLIC CLOVES, MINCED300ML CREAM100ML BEST QUALITY VEGETABLE STOCK30G DRIED PORCINIREHYDRATED WITH 30ML WHITE WINE, THEN CHOPP

INGREDIENTS 2 CUPS FRESH OR FROZEN GREENVEGETABLES OF CHOICESUGAR SNAPS, GREEN BEANS,BROCCOLINI, PEAS OR SNOW PEAS150G PINE NUTS2-3 TABLESPOONS EXTRA VIRGIN OLIVE OILKNOB OF BUTTER2 GARLIC CLOVES, CRUSHED1/2 CUP OF BREADCRUMBSHOMEMADE OR STORE-BOUGHT

INGREDIENTS 2 TABLESPOONS BUTTER2 TABLESPOONS PLAIN FLOUROR PLAIN GLUTEN-FREE FLOUR600ML FULL-CREAM MILK1 TEASPOON DIJON MUSTARD1/2 CUP COLBY CHEESE, GRATED+ EXTRA 4 TABLESPOONS CHEESE200G CAN CREAMED CORN1/2 CUP FROZEN SWEET CORN2 X 200G TINS SKINLE

SALAD INGREDIENTS 50G FENNEL, FRESHLY SLICED150G ROCKET1 AVOCADO, SLICED DRESSING INGREDIENTS 3 TABLESPOONS BLACK OLIVE, CHOPPED1 TABLESPOON GARLIC, CHOPPED1/2 CUP SHALLOT, CHOPPED1/4 CUP STICKY BALSAMIC VINEGAR1/4 CUP OLIVE OILSALT AND FRESHLY-CRACK

INGREDIENTS 4 EGGS2 BROWN ONIONS120G PLUS 2 TEASPOONS BUTTER2 TABLESPOONS PLAIN FLOUR2 TEASPOONS DRY MUSTARD POWDER1+1/2 CUPS MILKSALT AND FRESHLY GROUND PEPPERDASH OF PAPRIKA1/2 CUP CHEESE, GRATED400G TUNA IN OIL,DRAINED AND BROKEN INTO CHUNKS1/3 CU

POTATO INGREDIENTS BABY NEW POTATOESFLAT LEAF PARSLEY, LEAVES PICKED1 TABLESPOON BUTTERSEA SALT AND FRESHLY CRACKEDBLACK PEPPER, TO TASTE SAUCE INGREDIENTS 1 TABLESPOON OLIVE OIL5 ANCHOVY FILLETS2 TABLESPOONS CAPERS, WELL RINSEDAND FINELY CHOPPED1/2

FISH INGREDIENTS 600G FLATHEAD FILLETS2 LEMONGRASS STEMS,POUNDED AND SPLIT LENGTH-WAYS1 TABLESPOON GINGER, GRATED1 TABLESPOON GREEN CHILLI,FINELY CHOPPED1 TEASPOON SESAME OIL4 TABLESPOONS SOY SAUCE OR TAMARI BOK CHOY INGREDIENTS 4 BUNCHES BOK CHOY, W

PATTY INGREDIENTS 500 GRAMS OF WHITE FISH FILLETS,SKINLESS AND BONELESSTRY SNAPPER1 TABLESPOON GREEN CURRY PASTE1 TABLESPOON CORIANDER LEAVES,CHOPPED1 EGG, LIGHTLY BEATEN2 TEASPOONS LIGHT SOY SAUCE1/2 LIME, JUICE1/3 CUP RICE FLOURSUNFLOWER OIL, TO SH

FISH INGREDIENTS 500G FLATHEAD FILLETS,CUT INTO 8 PIECES1 CUP PLAIN FLOUR1 EGG1 CUP FRESH BREADCRUMBSSALT AND FRESHLY CRACKEDBLACK PEPPER, TO TASTE1/4 CUP OLIVE OIL, FOR SHALLOW FRYING2 TEASPOONS BUTTER, FOR SHALLOW FRYING SLIDER INGREDIENTS 8 BRIOCH

SLAW INGREDIENTS 1 SMALL SAVOY CABBAGE, SHREDDED.1 SMALL CARROT, GRATEDTRY PURPLE CARROT2-3 SPRING ONIONS, THINLY SLICED1/2-1 WHOLE JALAPEÑO CHILLI,SEEDED AND MINCED, OPTIONAL1 CLOVE GARLIC, MINCED1 TABLESPOON LIME JUICE2 TABLESPOONS BEST-QUALITY STO

CHICKEN INGREDIENTS 750G ORGANIC FREE-RANGECHICKEN BREAST2 TEASPOONS CUMIN2 TEASPOONS SMOKY PAPRIKA2 TEASPOONS GROUND CORIANDER2 TEASPOONS TURMERIC2 TEASPOONS CINNAMONOLIVE OILSEA SALT SMASHED AVOCADO INGREDIENTS 2 RIPE AVOCADOS1 HANDFUL OF CORIANDER

CHICKEN INGREDIENTS 2 LEMONS, ZEST AND JUICE2 GARLIC CLOVES, FINELY CHOPPED2 TEASPOONS DRIED OREGANO4 CHICKEN THIGHS, SKIN REMOVED2 TABLESPOONS OLIVE OIL1 ONION, DICED1+1/2 CUPS CHICKEN STOCK1 CUP LONG GRAIN RICE1 LEMON, SLICEDSEA SALT AND FRESHLY CR

SALSA VERDE INGREDIENTS 2 TEASPOONS BABY SALTED CAPERS, RINSED4 BABY CORNICHONS, CHOPPED1 CLOVE GARLIC, CRUSHED1 TEASPOON DIJON MUSTARD1 TABLESPOON DILL, CHOPPED1 TABLESPOON PARSLEY, CHOPPED1 TABLESPOON TOASTED PINE NUTS,CHOPPEDZEST AND JUICE OF 1/2

INGREDIENTS 4 CHICKEN THIGHS ON THE BONESALT AND FRESHLY CRACKEDBLACK PEPPER, TO TASTE2 TABLESPOONS BUTTER2 TABLESPOONS BUTTER, EXTRA4 LARGE ROASTING POTATOES, CHOPPED1 TABLESPOON OLIVE OIL4 SPRINGS LEMON THYME2 TEASPOONS MIXED HERBS, CHOPPEDMINT, PA

CHICKEN BURGER INGREDIENTS 1 LEEK2 CELERY STICKS500G CHICKEN MINCE2 EGG YOLKS3 TABLESPOONS COCONUT AMINO SAUCEAVAILABLE FROM HEALTH FOOD STORESCOCONUT FLOUR FOR DUSTING2 TABLESPOONS OLIVE OIL SWEET POTATO FRIES INGREDIENTS 6 SWEET POTATOES1 TEASPOON

INGREDIENTS 1KG PIZZA DOUGH1/2 HEAD CAULIFLOWER CHOPPED INTO SMALL FLORETS, CORE DISCARDED1 MEDIUM RED ONION, SLICED100G GRATED MOZZARELLA 120G SHAVED LEG HAM,ROUGHLY CUT INTO PIECES2 TEASPOONS SWEET PAPRIKA OR DRIED CHILLI FLAKES, TO TASTE150G MARSC

FRITTATA INGREDIENTS 9 FREE-RANGE EGGS1/4 CUP FULL-CREAM ORGANIC MILK2 TABLESPOONS EXTRA VIRGIN OLIVE OIL80G STREAKY FREE-RANGE BACON, CHOPPED1 SMALL BROWN ONION, THINLY SLICED1 MEDIUM RED APPLE, THINLY SLICED3 STALKS OF CURLY KALE, STEMS REMOVED AND

DUCK INGREDIENTS 10 DUCK LEGS, 250 GRAMS EACH DRY BRINE INGREDIENTS 6 STAR ANISE100 GRAMS COARSE SEA SALT2 TEASPOONS CORIANDER SEEDS1 CINNAMON STICK3 KAFFIR LIME LEAVES500 GRAMS DUCK FAT, MELTED2 ONIONS4 CLOVES GARLIC1 THUMB FRESH GINGER SLICED FRAGR

RICE INGREDIENTS 2 CUPS BASMATI RICE CURRY INGREDIENTS 1 TABLESPOON COCONUT OIL300G BEEF RUMP, TRIMMED1 LARGE STALK BROCCOLI,CHOPPED INTO BITE-SIZED PIECES1 MEDIUM BROWN ONION2 TABLESPOONS RED CURRY PASTE1CM FRESH GINGER ROOT, FINELY GRATED400G CAN O

INGREDIENTS 4 LARGE FIELD MUSHROOMS1/4 CUP STOCK OF CHOICE6 SMALL PARSNIPS, PEELED AND CHOPPED3 LARGE WHITE POTATOES,PEELED AND CHOPPED1/4 CUP MILK1 TEASPOON GRATED NUTMEGSEA SALT AND FRESHLY CRACKEDBLACK PEPPER, TO TASTE4 X 150G VEAL MINUTE STEAKS P

This is a family favourite, all of my three boys always eat it up and ask for seconds, a rare occurrence in our house – there’s always one that doesn’t like something! INGREDIENTS 3 TABLESPOONS OLIVE OIL850G LAMB SHOULDER, DICED2 RED ONIONS, FINELY C

INGREDIENTS 800G PORK SCHNITZELSSALT AND FRESHLY CRACKEDBLACK PEPPER, TO TASTE3/4 CUP ALMOND MEALOR BREADCRUMBS (THIS WOULDMAKE THE MEAL NON-GLUTEN-FREE)1 TEASPOON GROUND CORIANDER1 TEASPOON GROUND CUMIN3/4 CUP COCONUT FLOUROR PLAIN FLOUR (THIS WOULD

It was pretty common for us to have this on a Monday night as Mum would often use the leftover lamb from Sunday night’s roast. Lamb curry was a favourite in our household on a chilly winter’s night. This is what I would call a ‘retro Aussie curry’ an

BUN INGREDIENTS 1 CUP MILK, WARMED150G BUTTER, MELTED1/3 CUP CASTER SUGAR1 X 7G PACKAGE DRY YEAST1 EGG1 TEASPOON OF SALT4 CUPS PLAIN FLOUR FILLING INGREDIENTS 70G BUTTER, MELTED1/2 CUP CASTER SUGAR1/2 CUP BROWN SUGAR1 TEASPOON CINNAMON160G BEST QUALI

This cake brings back so many lovely childhood memories. Mum still makes this cake better than me, every time! CAKE INGREDIENTS 125G BUTTER, SOFTENED1/2 CUP CASTER SUGAR1 TEASPOON VANILLA EXTRACT2 EGGS3/4 CUP OVER RIPE BANANAS, MASHED1 TEASPOON BICAR

BASE INGREDIENTS 90G BUTTER1/2 CUP CASTER SUGAR1 EGG1/3 CUP SELF-RAISING FLOUR2/3 CUP PLAIN FLOUR1/2 CUP BLACKBERRY JAMOR ANY OTHER VARIETY TOPPING INGREDIENTS 2 EGGS1/3 CUP CASTER SUGAR2 CUPS SHREDDED COCONUT METHOD Pre-heat oven to 180oC. Grease an

Although this cake is vegan, it rivals any conventional cake for afternoon tea. It’s quick and easy to make and the almond meal and olive oil keep it tender, moist and delicious for days. INGREDIENTS 2 TABLESPOONS CASTER SUGAR1 TEASPOON CINNAMON1/2 L

DONUT INGREDIENTS 2+1/2 CUPS WHITE SPELT FLOUR3 TEASPOONS BAKING POWDER1/2 CUP RAW SUGAR1/2 TEASPOON SALT3/4 CUP APPLESAUCE1 CUP VEGETABLE OIL3/4 CUP UNSWEETENED ALMOND MILKOR MILK OF CHOICE1/2 TEASPOON VANILLA EXTRACT ICING INGREDIENTS 1/2 CUP SHRED

INGREDIENTS 100G TOASTED HAZELNUTS,SKINS REMOVED1/2 CUP CASTER SUGAR2 TEASPOONS CASTER SUGAR1/3 CUP PLAIN FLOUR, SIFTED1/2 TEASPOON BAKING POWDERPINCH OF SALT2 EGGS, FREE RANGE, ORGANIC1/4 CUP MILK1 TEASPOON VANILLA ESSENCE80G UNSALTED BUTTER, MELTED

This ultra-simple dessert certainly isn’t fancy nor complicated, it’s just good old-fashioned comfort food at its best. This recipe has been in my family for as long as I can remember. It can be whipped up in minutes – I like to get it in the oven fi

CHOCOLATE CAKE INGREDIENTS 2 CUPS SUGAR3 CUPS PLAIN FLOUR6 TABLESPOONS QUALITY COCOA2 TEASPOON SODA BICARBONATE1 TEASPOON SALT2 TABLESPOON WHITE VINEGAR3/4 CUP VEGETABLE OIL2 TEASPOON VANILLA EXTRACT2 CUPS WATERDAIRY-FREE CHOCOLATE ‘BUTTERCREAM’ INGR

INGREDIENTS 1 CUP ALMONDS, ROASTED1/2 CUP DRIED CRANBERRIES270G DARK CHOCOLATE,ROUGHLY CHOPPEDSEA SALT FLAKES METHOD Line a baking tray with tin foil and set aside. Melt the chocolate in a heat-proof bowl over a saucepan of simmering water. Stir unti

BASE INGREDIENTS 1 CUP SELF-RAISING FLOUR1 CUP DESICCATED COCONUT1/2 CUP CASTER SUGAR125G BUTTER, MELTED TOPPING INGREDIENTS 395G TIN SWEETENED CONDENSED MILK1/2 CUP FRESH LEMON OR LIME JUICE1/3 CUP PASSIONFRUIT PULPTINNED OR FRESH METHOD Pre-heat ov

PUDDING INGREDIENTS 1+1/2 CUPS CHOPPED PITTED DATES1 CUP BOILING WATER1 TEASPOON BICARBONATE OF SODA100G BUTTER, CHOPPED3/4 CUP BROWN SUGAR2 EGGS1 CUP SELF-RAISING FLOUR TOFFEE SAUCE INGREDIENTS 150G BUTTER, CHOPPED1 CUP SINGLE POURING CREAM1+1/2 CUP

SLICE INGREDIENTS 250G PLAIN SWEET BISCUITS, CRUSHED TRY MARIE OR NICE BISCUITS1 CUP DRIED APRICOTS, CHOPPED1+1/2 CUPS DESICCATED COCONUT1/2 CUP ROASTED ALMONDS,ROUGHLY CHOPPED395G TIN SWEETENED CONDENSED MILK125G BUTTER TOPPING INGREDIENTS 2/3 CUP C

With an abundance of citrus fruit at this time of year, this light and zesty winter pudding is a real favourite in my family – I’m sure my mum could make it with her eyes closed by now. It is not overly sweet so it’s an ideal finish to a heavy main c

INGREDIENTS 400ML COCONUT MILK200ML POURING CREAM1/2 CUP CASTER SUGAR1/2 VANILLA POD10G SACHET POWDERED GELATIN TO SERVE 1/2 CUP COCONUT FLAKES METHOD Place the coconut milk, cream and caster sugar in a medium saucepan. Split the vanilla pod lengthwa

INGREDIENTS 3 QUINCES, PEELED,CORED AND DICED4 APPLES, PEELED, CORED AND DICED TRY GRANNY SMITHS4 TABLESPOONS CASTER SUGAR3 CUPS OF WATER1 TABLESPOON GROUND CINNAMON2 SHEETS OF STORE-BOUGHT PUFF PASTRYTRY CARÊME PASTRY TO SERVE 1 TUB OF GOOD QUALITY

BASE INGREDIENTS 250G BUTTER BISCUITSTRY GRANITAS120G BUTTER1 TABLESPOON HONEY FILLING INGREDIENTS 200G 70% DARK CHOCOLATE200G MILK CHOCOLATE200ML THICKENED CREAM1 TEASPOON VANILLA BEAN EXTRACT BASE METHOD In a small saucepan over low heat, melt the