1. Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns (mine are about 10 cm) – don’t press hard, light fingers = soft juicy patties (see video for how I do this).
2. Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from become dome shape and shrinking when cooking).
3. Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and caramelised. Season with salt and pepper, then remove.
4. Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.
5. Meanwhile, toast the cut side of the buns lightly.
6. To serve: Spread base of buns with sauce / condiment of choice. Top with lettuce then tomato, then hamburger patty. Pile over onions, sliced pickles, then more sauce/condiments. Top with lid of bun. Serve immediately.

1. Place the chocolate and orange juice in a microwave safe bowl and microwave in 30 second increments on high, stirring until chocolate has melted. Add the cinnamon and orange zest and mix to combine. Set aside until ready to use.
2. Cut hot cross buns into half, toast in the toaster or the oven.
3. Place a scoop of vanilla ice cream in between the buns.
4. Drizzle orange chocolate sauce on top of the hot cross bun sandwiches.

1. Preheat the oven to 190C.
2. Rinse and scrub beetroots, and place in a baking tray with ½ cup of water and cover with foil and bake for 40-50 minutes until tender.
3. Peel beetroot when cool, and cut into wedges, season and add red wine vinegar and a drizzle of olive oil.
4. In a medium saucepan over high heat, add a drizzle of olive oil and red onion, cook for 2-3 minutes then add the lentils and 2 tablespoons of water. Add the beetroot leaves and spinach and cook until wilted. Remove from heat.
5. To assemble, place lentils and greens on a serving plate, scatter beetroot wedges and dressing all over, and top with crumbled goats cheese.

1. In a large bowl, beat cream cheese and sugar until smooth. Add the lemon, vanilla and beat until combined. Fold through the whipped cream.
2. Line the base as well as the sides of a round springform tin with baking paper.
3. Place the bottom layer of hot cross buns on the base, then top with raspberries.
4. Pour the cream cheese mixture over to the raspberries then smooth out with a palette knife until it is even. Place the tops of the hot cross buns on top of the cream cheese layer, then gently press down.
5. Refrigerate for a minimum of 6 hours or until cheesecake has set.
6. When ready to serve, remove the cheesecake out of the springform tin onto a serving platter and drizzle the coulis on top.

1. Simply peel, quarter and boil 4 potatoes in a large pot of salty water, 15 minutes. Meanwhile bring to a gentle boil 1 cup of cream and two tablespoons of butter.
2. When potatoes are tender, drain and mash. Pour in the warm buttery cream and season with ½ tsp. sea salt. Using a hand held mixer, beat the potatoes on high until all ingredients are incorporated and potatoes are smooth and fluffy.
3. Transfer to serving dish, drizzle with a little extra melted butter and sprinkle with paprika and chopped parsley.

1. Place the onions and lamb into the slow cooker, sitting the lamb on top of the onions. Season heavily with sea salt and cracked pepper.
2. Remove the leaves from rosemary sprigs and scatter around the lamb. Add the chicken stock.
3. Cover and cook on low for 6 to 8 hours, at which point, the lamb should be so tender that all you need to do is tear the meat away with tongs.
4. Serve the lamb on a platter with the onions and drizzle with delicious melty onion sauce.

1. Peel your prawns by removing the head and shell. Leaving the tail intact is optional.
2. To make the cocktail sauce, combine the cream, tomato sauce and lemon juice in a small bowl.
3. Taste and season with sea salt and pepper (you can add a splash of Worcestershire sauce and Tabasco if you have them for additional flavour).
4. Fill a round serving bowl three-quarters with crushed ice. Drape the prawns all around its lip so the tail is pointing to the centre of the bowl.
5. Into the middle of the dish, nestled into the ice, place the Seafood Sauce. Garnish with wedges of lemon and Serve immediately.

1. Prepare the jellies following packet instructions. Pour jelly mixture into a bowl. Refrigerate until set.
2. Spoon half of the jelly into the bases of 6 tall serving glasses. Top with a layer of custard.
3. Add a layer of chopped hot-cross buns and then the raspberries.
4. Repeat layering using the custard, hot-cross buns and jelly. Top with a dollop of custard.
5. Decorate each trifle with 2 honey-jumble biscuits (bunny ears style) and serve.

The night before cooking, pat skin of pork with paper towel and leave uncovered in the fridge overnight.

To cook, preheat oven to 220C. Rub pork with oil and a sprinkle of salt. Place in pan with bay leaves and sage leaves. Cook for 25 minutes to crackle skin then lower temperature to 170C and cook for 40 minutes per kilogram of pork. Add apple wedges 40 minutes before the end of the roasting time. Use a meat thermometer to check that the internal temperature of the pork is 70C before removing from oven.

When the pork is cooked, remove it from the pan and cover with foil to rest while making the gravy.

Spoon off excess fat, then place roasting tin on the hotplate and heat gently. Add flour, stirring it into the meat juices. Cook the flour for a couple of minutes, until it thickens and turns golden. Gradually add cider, bringing to the boil. Add more cider if the gravy is too thick.

Taste and season. Strain gravy through a sieve into a clean pan then return to the boil before serving.