Ingredients1 tablespoon olive oil 1 medium brown onion, chopped 2 garlic cloves, crushed 1 small bulb (300g) celeriac, peeled, chopped 1 litre chicken or vegetable stock 300g broccoli, cut into small florets 1 1/2 cups watercress sprigs, roughly chopped (see note) 1/3 cup pure cream 2 tablespoons roughly chopped fresh chives Pure cream and wholemeal toast, to serveMethodHeat oil ...

Ingredients375g dried fettuccini 50g butter 1 brown onion, finely chopped 4 garlic cloves, crushed 2 ripe tomatoes, seeded, finely chopped 1 cup (250ml) dry white wine 1kg vongole (clams), rinsed, drained (see note) 1/3 cup coarsely chopped flat-leaf parsleyMethodCook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain well. Meanwhile, ...

Ingredients125g butter, softened 1 cup (200g) caster sugar 3 eggs 1/2 cup (75g) plain flour 1/2 cup (75g) self-raising flour 1/2 cup (55g) almond meal 1/3 cup (80g) sour cream Icing flowers, to decorate Icing 2 cups (300g) icing sugar mixture 10g softened butter 2 tbs hot water 2-3 drops pink liquid food colouringMethodPreheat oven to 180°C. Line 20 1/3-cup ...

Ingredients250g (1 2/3 cups) plain flour 60g (1/3 cup) icing sugar mixture 125g chilled unsalted butter, chopped 1 egg 200g dark chocolate, coarsely chopped 2 tbs honey 55g (1/4 cup) caster sugar 3 eggs, lightly whisked 2 tbs plain flour, extra 110g (2/3 cup) hazelnuts 80ml (1/3 cup) water 140g (2/3 cup) caster sugar, extra Icing sugar, to dustMethodProcess flour, icing sugar ...

IngredientsFinely grated dark chocolate, to serve 1 cup crushed ice 3 Arnott’s Mint Slice biscuits, coarsely chopped 30ml Feeney’s Luxurious Irish Cream Liqueur 30ml crème de menthe 30ml crème de cacao 125ml (1/2 cup) pouring cream Fresh mint leaves, to serveMethodPlace chocolate on a plate. Dip the rim of each serving glass in water. Dip in the ...

Ingredients120g salted butter, plus extra to serve 1/3 cup (80ml) milk 1/3 cup (75g) caster sugar 2 2/3 cups (400g) plain flour 1 tbs (7g) dried instant yeast 3 eggs, beaten 1/2 cup (125g) chopped glacé apricots (see note) (or other glacé fruits, such as cherries) 1/3 cup (55g) candied citrus peel 1-2 tbs flaked almondsMethodMelt butter with ...

Ingredients2 tbs gluten-free tandoori paste (we used Patak’s) 1 tbs honey 2 tbs natural yoghurt, plus extra to serve 12 French-trimmed lamb cutlets 700g chat potatoes, quartered 1/4 cup (60ml) sunflower oil 2 tsp black mustard seeds 2 tsp gluten-free mild curry powder (we used Keen’s Traditional Curry Powder) 1 tsp garam masala (Indian spice mix) 2 tsp grated ...

Ingredients5 royal gala apples, cored, each cut into 6 wedges 495g (2 1/4 cups) caster sugar 300g unsalted butter, softened 1 1/2 tsp vanilla extract 300g (2 cups) plain flour 1 tbs baking powder 75g ground almonds 1 tsp ground cardamom 7 eggs, at room temperature 80ml (1/3 cup) milk 2 x 380g jars strawberry jam Double cream, to serveMethodPreheat oven ...

Ingredients8 flat mushrooms 2 bunches asparagus, trimmed Olive oil cooking spray 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juiceMethodPreheat a barbecue or chargrill on medium-high heat. Spray mushrooms and asparagus with oil. Cook for 2 minutes each side or until just tender. Place vegetables on a large plate. Drizzle with oil and lemon juice. ...

Ingredients3/4 cup milk 75g butter, chopped 2 teasponns vanilla extract 3/4 cup caster sugar 1 1/4 cup self raising flour, sifted 1/4 cup cocoa powder, sifted 100g milk chocolate, roughly chopped 1/2 cup brown sugar 1 3/4 cups boiling water Caramel ripple or honeycomb ice-cream and icing sugar, to serveMethodPlace milk and butter in a 6cm-deep, 8 cup-capacity, ...