Preheat oven to 150°C (300°F). Place the flour, sugar and butter in the bowl of a food processor and process for one minute or until a rough dough forms. Using the back of a spoon, press the mixture ...

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 chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Stir through the egg yolks and set aside. Whisk the eggwhites until soft peaks form. Gradually add ...

Place the frozen mango, bananas, yoghurt, honey and water in a blender and blend until smooth, stirring, if necessary. Add the ice and blend until smooth and thick. Divide the smoothie mixture between ...

Place the mascarpone, cream and vanilla in a medium bowl and whisk until soft peaks form. Divide the mascarpone mixture, nougat and crystallised ginger between serving glasses to create a layered ...

Place the biscuits in a food processor and process until roughly chopped. Press half the biscuit crumbs into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper, reserving ...

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 180°C (350ºF). Place the butter and caster sugar in the bowl of a stand mixer and beat for 5–6 minutes or until light and creamy. Add the eggs and beat well. Add the sour cream, lemon ...

Preheat the oven to 180°C (350°F). Place the flour, desiccated coconut, sugar, butter and egg in a large bowl and mix until combined. Using the back of a spoon, press into a lightly greased 20cm x ...

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 180°C (350°F). Heat the oil in a large non-stick frying pan over high heat. Sprinkle the lamb with salt and pepper and cook, in batches, for 2–3 minutes each side or until browned.

Preheat oven to 150°C (300°F). Using a pencil, draw a 20cm circle on a sheet of non-stick baking paper. Place the baking paper, pencil-side down, on a lightly greased baking tray+. Spoon the meringue ...