Preheat oven to 180ºC (350ºF). Place the pastry sheets on baking trays lined with non-stick baking paper. Top each pastry sheet with non-stick baking paper and place an additional baking tray on each ...

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 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds ...

Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough. Knead very lightly then wrap ...

Heat the oil in a large shallow saucepan over high heat. Sprinkle the chicken with salt and pepper and cook for 5 minutes, turning, or until golden brown. Add the curry paste, potato and coconut milk ...

1 Lebanese cucumber, grated ½ cup (40g) shredded coconut ½ cup mint leaves, finely chopped 1 long green chilli, thinly sliced 1 tablespoon lime juice Preheat oven 240°C (475°F). Place the garlic, ...

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 ...

To make the rhubarb chia jam, place the rhubarb, vanilla and sugar in a small saucepan over medium heat. Cook, stirring occasionally, for 15 minutes or until soft. Remove from the heat, add the chia ...

Preheat oven to 240°C (475°F). Place the sweet potato, garlic, cumin and 1 tablespoon of the oil on a large oven tray and toss to combine. Cover with aluminium foil and cook for 10–15 minutes or until ...

Place the garlic, lemon rind and olives in a mortar and pound with a pestle until roughly chopped. Transfer to a large bowl. Add the parsley, dill, oil, balsamic, lemon juice and salt and mix to ...

chilli oil, black vinegar and micro (baby) basil leaves, to serve Place the chicken, chilli jam, coriander, salt and pepper in a large bowl and mix to combine. Place 1 tablespoon of the filling in the ...