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 ...

+ This soup is my absolute stand-by saviour. I’ll often make a large batch and freeze it in single portions to either take to the studio for lunch, or as a late-home nutritious dinner. It’s such a ...

Preheat oven to 200°C. Place the flour, salt and pepper in a large bowl. Add the chicken, toss to coat and shake off any excess flour. Heat the oil in a large frying pan over high heat. Cook the ...

From the rich and decadent to light and fruity, our ultimate collection of sweet treats are sure to tempt!

Place the flour, baking powder and sugar in a large bowl and mix to combine. Place the egg, oil, vanilla and milk in a medium bowl and whisk to combine. Add the egg mixture to the flour mixture and ...

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 ...

Place the eggs, flour, onion, salt and pepper in a large bowl and mix well to combine. Add the zucchini, basil and grated haloumi and mix well to combine. Heat half of the oil in a large non-stick ...

Preheat oven to 160°C (325°F). Line 2 large baking trays with non-stick baking paper. Place the tahini, sugar, maple syrup, vanilla and egg in a large bowl and mix well to combine. Place the flour, ...

Place the chicken, quinoa, kale, feta, eggs, lemon rind, mint and parsley in a large a bowl. Sprinkle with salt and pepper and mix well to combine. Shape ⅓-cup portions of the mixture into balls and ...

The pasta salad to beat all pasta salads. Packed full of fresh flavours, this will become a summer staple. Quinoa cauliflower salad Quick and easy to prepare, the addition of hazelnuts and currants ...

Place the raspberries, sugar and vanilla in a large bowl. Using a fork, gently crush the raspberries. Add the meringue and ice-cream and gently fold to combine. Spoon the mixture into a 1.5-litre ...

Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer.