Cherries add a vibrancy of colour and a hit of sweetness to this flavoursome salad

Serves: 12

Ingredients

Method

To make the Vinaigrette
Mix the shallots and balsamic in a bowl.
Whisk in the oil, then the water. Add the mint; season to taste with salt and pepper.

To make the Salad
Combine the rocket, cherries, and fennel in a large bowl. Toss with the dressing.
Divide between plates and scatter each salad with feta and almonds, if using.

Make these sweet treats as a gift for someone special

Cook Time: 45 minutes | Makes approx 30

Ingredients

Method

1. Line a 25cm square cake tin or baking dish with baking paper.
2. Mix together the icing sugar and cornflour and sieve one-thrid over the base and sides of the cake tin.
3. Soften gelatine leaves by placing in a bowl of cold water.
4. Add water, caster sugar and glucose to a small saucepan. Place on medium heat and stir to dissolve the sugar. Increase the heat and boil, without stirring, until it comes to 125C (hard crack stage).
5. While the sugar is cooking, place the egg whites and salt in the bowl of an electric mixer with the whisk attachment in place. Beat on a medium-low speed until lightly and frothy. When the sugar reaches temperature increase the speed to medium-high and very carefully and slowly pour the syrup in a steady stream into the egg whites while you continue to whisk.
6. Squeeze excess water from the gelatine leaves and add them to the mixture.
7. Whisk on medium-high until tripled in size, light and pillowy but still warm, about 5 minutes. Mix through the dried raspberry powder and pieces.
8. Pour the mix into the tin and smooth off the top. Dust the top with half the remaining icing sugar mix.
9. Once cool, cover with clingfilm and set aside in a cool, dry place (not in the fridge) to set.
10. Turn marshmallow out on a board and cut into squares. Toss with the remaining icing sugar to lightly coat.
11. Store between sheets of baking paper in an airtight container.

The colours and flavours of Christmas combine to create a delightful treat

Cook Time: 2.5 hours | Makes 2x 25cm discs

Ingredients

Method

1. Preheat oven to 175C.
2. Place pistachios, almonds and walnuts in a single layer on a baking tray lined with baking paper. Bake nuts in oven for 5 to 8 minutes or until they are lightly toasted.
3. Remove from oven and set aside.
4. When cool, roughly chop the nuts and cranberries.
5. Line a baking tray with baking paper. Draw a large circle on the baking paper as a guide for the chocolate. Turn baking paper over so that the pencil doesn’t get on the chocolate.
6. Place 560 grams of chocolate in a heat-proof glass bowl and microwave on high for 30 seconds. Stir chocolate and return to microwave for another 30 seconds, then stir again. Repeat this process until the chocolate is just melted. Immediately add remaining chocolate, stirring it in until chocolate is smooth. Alternatively, slowly melt the 560 grams over a pot of simmering water, remove from the heat and stir through the remaining chocolate until smooth.
7. Pour melted chocolate onto baking paper and spread it to fill in the circle.
8. Sprinkle the top of the chocolate with cooled nuts and cranberries. Press the nuts and cranberries lightly into the top of the chocolate and sprinkle with salt.
9. Refrigerate until fully set.
10. Cut or break bark into pieces to serve.

These light, fluffy and fruity mini pancakes make the perfect addition to school lunches. These will keep in the freezer for up to two months so double or triple the ingredients to make a big batch that you can freeze so you’ll always have a tasty lunch box treat on hand.

Cook Time: 30 minutes |  Approx: 20 Pancakes

Ingredients

Method

1. Mix self-raising flour, baking powder and salt in a large bowl.
2. Beat egg with milk, and add to the dry ingredients. Whisk to make a smooth batter.
3. Gently fold the blueberries through the batter.
4. Heat a small knob of butter in a large non-stick frying pan.
5. Drop a teaspoonful of the batter per pancake into the pan. Make 5 to 6 pancakes at a time.
6. Cook over medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another minute or two until golden brown.
7. Set cooked pancakes aside to cool while you cook the remainder of the batter.

Baked Chicken Drumsticks are the easiest way to get dinner on the table quickly! The skin crisps up in the oven, the seasoning is simple and perfect, and the chicken legs come out juicy every time!

Cook Time: 50 minutes |  Serves: 4

Ingredients

Method

1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
2. Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
3. Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
4. Serve immediately.

Cook Time: 1 Hour |  Serves: 4

METHOD

This zesty sauce will take your steak to the next level

Cook Time: 2 Hour (including marinating) |  Serves: 6

Ingredients

Method

1. Start by preparing the steak. Place the steak into a large ziplock bag or a deep casserole dish. Whisk the oil with the Worcestershire sauce, vinegar, garlic, chilli powder and herbs to combine. Pour the mixture over the steak and seal the bag or cover the dish with a lid. Marinate in the fridge for 1 hour.
2. While the steak is marinating make the sauce by whisking the oil with anchovies, garlic, mustard, lemon zest and lemon juice to combine. Stir in the herbs and season with salt and pepper.
3. When the steak is finished marinating, remove it from the marinade and brush off excess. Season with salt and pepper.
4. Cook the steak in a hot grill pan or on the barbecue until it is browned on the outside and is cooked to your liking (about 5 to 7 minutes per side for medium rare).
5. Remove the steak from the grill and let it rest for 15 minutes. Slice the steak and serve immediately with the sauce.

This chicken pie is topped with cheesy herb dumplings for the ultimate in warming comfort food.

Cook Time: 1 Hour |  Serves: 6

Ingredients

Method

1. Mix flour with a pinch of salt and pepper and toss chicken thighs in the flour to coat.
2. Heat oil in an oven-proof casserole dish over medium-high heat and add chicken thighs. Cook for a couple of minutes until beginning to brown.
3. Add onion, bacon, celery, carrot, and garlic and cook for 5 minutes. Add tomato paste, bay leaves, parsley and chicken stock, and bring to a boil. Reduce heat and simmer for 30 minutes.
4. Add mushrooms, cook for a couple of minutes before removing from the heat.
5. Meanwhile make the dumplings by adding flour and a pinch of salt to a large bowl. Use your fingers to rub the butter into the flour to form a crumb consistency.  Stir through the cheddar, chives and milk and knead to form a dough. Roll mixture into golf-ball sized balls.
6. Preheat oven to 180C.
7. Arrange dumplings on top of the chicken. Brush with egg yolk and sprinkle with parmesan. Cook in the oven for 15-20 minutes or until the dumplings are golden brown. Garnish with chopped chives and serve.

A crispy potato galette is dressed with smoked salmon and dill crème fraiche for a fabulously delicious meal.

Cook Time: 1 Hour 30 Minutes |  Serves: 4

Ingredients

Method

1. Preheat oven to 210C.
2. Place peeled and sliced potatoes in a large bowl.
3. In an oven safe frying pan, melt butter over medium heat. Add garlic, salt and pepper and cook for 1 minute. Remove from heat and pour butter and garlic over the potatoes and toss to combine.
4. Start in the centre of the frying pan and arrange potatoes in a spiral, overlapping slices. When the base of the pan is covered, add some of the Parmigiano Reggiano and then repeat the layering until all potatoes and cheese are used.
5. Place pan in the oven and cook until the potatoes are well cooked and golden brown, about 1 hour. Remove from oven and leave to cool for a few minutes before flipping onto a serving plate.
6. Meanwhile make the crème fraiche sauce. Combine crème fraiche, half the shallot, 2 tablespoons of dill and lemon juice in a bowl and whisk to combine.
7. To serve dollop dill crème fraiche over the centre of the galette and top with smoked salmon. Garnish with remaining shallot and dill. Enjoy!

What do you get when you cross a doughnut and a muffin? A Duffin of course. This delicious fusion of baked treats is exactly what you need to make today. To add to the sheer indulgence that is the Duffin, we filled ours with Nutella but if jam is more your, well jam, then feel free to substitute it for the Nutella. And if you prefer your Duffins without filling, that’s ok too.

Cook Time: 45 Minutes |  Makes: 12

Ingredients

Method

1. Preheat oven to 180C.
2. Grease and line a 12 hole muffin tin with muffin cases.
3. Combine all the Duffin dry ingredients in a large bowl and lightly whisk to aerate. Whisk together the eggs, milk and melted butter and add to the dry ingredients. Stir until just combined.
4. Half fill each muffin case with batter, use a spoon to create a well in the centre of each as you go. Top with a teaspoon of Nutella or jam and cover with remaining mixture, ensuring that the Nutella or jam is covered.
5. Bake for 20 minutes, or until golden and firm.
6. Mix sugar and cinnamon together in a shallow dish. While the duffins are still warm, lightly brush the tops with melted butter and dip them in the sugar mixture.  Set aside on a rack to cool slightly. They are best eaten on the day, however leftovers are also great lightly warmed.