Pre-heat the oven to 200C gas 6
Cut the brioche into 3 even slices horizontally
Spread the clotted cream and lemon curd over the bottom 2 brioche slices
Top cream with mixed berries
Top with brioche top layer and wrap tightly in foil
Bake for 20-25 minutes
Remove from oven, do not unwrap, once cool chill in fridge, best overnight.
Next day open the foil and cut into slices, serve with more cream and syrup
Enjoy!

Beat together butter, sugar, eggs, flour, baking powder. Add 2-3 tbls milk if too thick
Toss blueberries in 1 tbl flour and fold into the mixture
Bake at 180 degrees until done usually around 20 mins. Test with a knife to make sure it’s done
In a pan heat the drizzle ingredients and boil for 30 secs until syrupy
For the last 10 mins of bake drizzle with 2-3 tablespoons lemon syrup depending on how much citrus you like and Demerara sugar and put back in oven for 10 minutes until crunchy

Enjoy!

Slice chicken so it’s thinner
Mix in salt, pepper, chilli flakes, grated garlic, chopped flat leaf parsley
Mix together coating ingredients
Dip chicken in beaten eggs and press breadcrumbs on both sides
Fry until golden

Lightly sauté onion and garlic in olive oil
Add other tomato sauce ingredients and simmer for 15 mins
Adjust seasoning, if it’s too acidic add more sugar

Top fried chicken with tomato sauce and mozzarella
Grill until cheese is melted and bubbly

Enjoy!

1 & 1/4 cup creamy peanut butter, 1/3 cup maple syrup, 1/4 cup butter, vanilla, pinch salt
Heat all ingredients until well combined and bubbly
Pour over Krispie layer and smooth out
Chill again for 10mins

6 oz milk chocolate, 6 oz plain chocolate, 1 tblsp butter
Melt in microwave or in a bowl over hot water and pour over peanut layer

Chill and cut into squares
Enjoy!

Preheat the oven to 180C
Lightly grease a 9x13 inch rectangle pan, lining with a strip of baking paper.
-Start with frosting as it needs to chill for at least 2hours before whipping
Warm the cream in a pan over low heat
Break up the chocolate in a bowl
To make the caramel, in another pan place the sugar and add a tablespoon of water, let it heat up and eventually it will begin to change to a golden colour. Don’t stir, you can swirl the pan around to mix.

Add the salt and half the cream, take it off the heat as it will bubble and hiss a lot. Keep whisking then add second lot of cream.
Once well mixed pour over chocolate, let it sit for 2 minutes then whisk until it’s all combined. Cover bowl and chill in fridge for 2 hrs or overnight

For the cake sieve the flour, cocoa, baking powder, bicarb and brown sugar into a large bowl. Stir until mixed well.
Whisk the eggs together with all wet ingredients
Make a well in the middle of the bowl and pour in egg mixture. whisk until smooth
Pour mixture into tin and bake for about 25-30 minutes or until the cake is done.
Allow to cool before frosting
For frosting whip the chilled caramel chocolate mixture until soft peaks. This can take upto 5 mins.
Spread on cake and enjoy!!

Marinade the chicken with spices and stir fry in a bit of oil on high heat for s few minute until well coated and seared. Remove from pan.
In the same pan sauté onion, garlic, ginger and spices in a bit of oil
Add tomato paste and cook out for a min
Add coconut milk, stock cube and chicken
Cook for 20 mins over low heat
Taste and adjust for seasoning

1/2 cabbage grated
2 carrots grated
2 spring onions chopped
Juice of 1/2 a lemon
mint or flat leaf parsley

2 tablespoons olive oil
2 tsp Nigella/onion seeds
1 tsp chilli flakes, salt
crushed garlic

Heat the oil and pour in all other oil mix ingredients
Swirl for a few seconds and pour over cabbage mixture

Cook onion with some water until soft (5 mins)
Blend onion mixture with chillies, garlic, coriander
Add some oil to a pan with cubed chicken , add salt, chilli flakes & cumin powder and stir fry for 5 mins
Add onion mixture, stock and cream
Bring it to a boil, then lower heat and allow to simmer for 15 mins
Taste for seasoning and adjust if needed
Top with fresh coriander

Enjoy!

Brown mince and onion in a pan breaking any lumps of mince until meat is nicely caramelised. No need to add any oil unless using chicken mince as red meat already has sufficient fat
-Add garlic and all spices
-Add siracha and tomato ketchup and cup water
-Simmer on low heat for 30mins
-Zap up heat or reduce any water and adjust seasoning to taste

2 ripe avocado
-8 pickled jalapeños
-3/4 cup Greek yoghurt
-salt, olive oil
-juice of half a lemon

Method:
-Blitz all ingredients
-Taste and adjust seasoning

small or medium tortillas
-chopped spring onion
-pickled jalapeños
-cheese-Monterey jack or cheddar grated
-Coriander

Method:
-Spread tortillas on a baking sheet and brush with oil
-Stuff with beef mince, spring onion, cheese, jalapeños & coriander
-Fold in half and brush tops of tortillas
-Bake in oven 180 for 15 mins or until tortillas are browned and crispy