Preheat oven to 180°C (350°F). Place the flour, coconut, butter and sugar in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm x 30cm tin ...

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 ...

Place the eggwhite in the bowl of an electric mixer and whisk on high speed until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more++ ...

Preheat oven to 200°C. Place the marmalade, honey and orange juice in a saucepan over high heat and whisk to combine. Bring to the boil and cook for 5–7 minutes or until thickened slightly. Set aside ...

Preheat oven to 160°C (325°F). Place the butter and sugar in an electric mixer and beat for 8–10 minutes, scraping down the sides of the bowl, until pale and creamy. Add the golden syrup, flour, ...

Preheat oven to 180ºC. Place the flour, desiccated coconut, sugar and 140g butter in a bowl and stir until the mixture resembles coarse breadcrumbs. Using the back of a spoon, press the mixture into ...

Preheat oven to 160°C (325°F). Place the oats, flour, sugar and coconut in a bowl and mix to combine. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted.

Place olives, lemongrass, chilli, oil, lime juice and rind in a small bowl and mix to combine. Set aside to marinate for 30 minutes or refrigerate for up to 1 week. Serves 4 as a side Wine note: We ...

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 cream in a small saucepan over medium heat. Cook, stirring occasionally, until hot but not boiling++. Place the chocolate in a large bowl and add the cream, stirring once to remove any ...

Place the flour, salt and pepper in a small bowl and mix to combine. Heat the oil in a large, heavy-based saucepan over high heat. Dust the lamb shanks in the flour and cook for 3–4 minutes or until ...