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). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside. Add the raspberries and chocolate to the muffin mixture and mix until just combined. Divide ...

1 packet donna hay tangy lemon yoghurt cake mix ⅔ cup (160ml) light-flavoured extra virgin olive oil 1 cup (280g) thick Greek-style yoghurt 2 eggs ...

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

+ This is bread, but not as we know it! Gluten free and literally packed with good things, it’s a great way to get your daily dose of seeds and nuts. Top generously with avocado or nut butter, or ...

+ You can swap the tofu for 500g (1 lb 2 oz) chicken or pork mince if you like. Meat will need more time in the pan than tofu, to be sure it’s cooked through.

extra finely grated parmesan and fried sage leaves, to serve Preheat oven to 200°C (400°F). Heat a large ovenproof saucepan over medium-high heat. Add the oil and onion and cook for 3 minutes or until ...

Preheat oven to 200°C (400°F). Place the broccoli in a large heatproof bowl and cover with boiling water. Allow to standfor 2 minutes, drain well and place in a large roasting pan. Place the butter, ...

Preheat oven to 200°C (400°F). Place the milk, cream and chocolate in a small saucepan over medium heat and cook, stirring, until just below the boil and chocolate is melted and combined. Remove from ...

Place the milk, chocolate, vanilla and maple syrup in a small saucepan over medium heat and whisk until the chocolate has melted. Heat for a further 2 minutes or until hot. Divide between 4 x ...

Place the carrot in a big bowl and, using the back of a wooden spoon, press it to bring out the juice. Add the breadcrumbs and mix until they’re soft from the juicy carrot. Add the lamb, mint, honey, ...