3 cups (780g) roughly mashed banana (about 8 bananas) 1¼ cups (100g) shredded coconut 1 x quantity base muffin mixture (see recipe link under method) 1 tablespoon raw caster (superfine) sugar ...

Preheat oven to 180°C (350°F). Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and ...

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs ...

Preheat oven to 180°C (350°F). Place the bananas in a bowl and mash with a fork. Add the oil, eggs, sugar and vanilla and mix to combine. Add the flour and cinnamon and mix to combine. Pour into a ...

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Place the butter, sugar and vanilla in a food processor and process until smooth. Add the flour, egg and egg yolk and process until a smooth dough forms. Turn the dough out onto a lightly floured ...

3 long red chillies, roughly chopped 1 tablespoon fish sauce 2 tablespoons lime juice 1 tablespoon honey 1 tablespoon sesame oil To make the chilli dressing, place the chilli, fish sauce, lime juice, ...

Place the spinach, ricotta, parmesan, parsley, garlic, lemon, dill, breadcrumbs, salt and pepper in a large bowl and mix to combine. Place the tomato puree and water in a second large bowl and mix to ...

Preheat oven to 200°C (400°F). Line a 20cm x 30cm slice tin with non-stick baking paper, leaving 4cm of paper overhanging on the long sides (this will help you later). Using absorbent kitchen paper or ...

Place the crab, onion, mayonnaise, chilli, fish sauce, coriander stalks, roots and leaves, and 1 cup of the breadcrumbs in a large bowl and mix well to combine. Shape 2 tablespoons of the mixture into ...

Preheat oven to 220°C (425°F). Place the mustard, lemon rind, butter, salt and pepper in a small bowl and mix to combine. Carefully loosen the skin of the chicken at the breast with your fingers. Push ...