Preheat oven to 180°C (350°F). Place the apple, sugar, lemon juice and cinnamon in a large bowl and mix to combine. Transfer to a 1.5-litre-capacity ovenproof dish. To make the crumble topping, place ...

Preheat oven to 150°C (300°F). Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly ...

Preheat oven to 200°C (400°F). Place the duck fat in a large roasting tray and place in the oven for 5 minutes to heat. Add the potatoes, half the tarragon and salt and pepper, mix to combine and cook ...

Prepare the essential mince mixture. Preheat oven to 180°C (350°F). Lightly grease a 10cm x 20cm (2-litre-capacity) loaf tin. Line the tin with the pancetta, overlapping the slices to cover the base ...

Preheat oven to 180°C (355°F). Place the polenta, flour, bicarbonate of soda, parmesan, salt and pepper in a bowl and mix well to combine. Add the butter, egg and buttermilk and stir until smooth.

Preheat oven to 160°C (325°F). Grease a 2.5-litre-capacity Bundt tin. Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift in the flour and whisk ...

Place the eggs, egg yolks, sugar, lemon rind and lemon juice in a bowl and whisk to combine. Pour the mixture into a large saucepan over medium heat and cook, stirring for 2 minutes or until the sugar ...

Place the lemongrass, lime leaf, chilli, ginger and coriander root and leaves in a small food processor and process until finely chopped. Place half the lemongrass marinade in a large bowl. Add the ...

Place the flour, baking powder and sugar in a big bowl and mix to combine, using a whisk. Break the egg into a medium jug. Add the milk, vanilla and melted butter and whisk to combine. Using a spoon, ...

Preheat oven to 160°C (325°F). Grease a 2.5-litre-capacity Bundt tin. Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift in the flour and whisk ...

Preheat oven to 200°C (400°F). Place the chicken, ham, cheese, sour cream and tarragon leaves in a bowl and mix well to combine. Cut each pastry sheet into 4 squares. Place ¼ cup of the mixture into ...

Place the coconut water and ice in a blender and blend until smooth. Add the frozen mixed berries, raw cashews and mint leaves to the juice mixture, before blending.