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Ingredients: 200g brown sugar 1 granny smith apple 40g butter melted 2 Tbsp brandy or port 3tsp lemon ring 1Tbsp lemon juice 1tsp cinnamon 1tsp mixed spice 1 tsp nutmeg 1 egg White sugar Method Combine all ingredients together in a bowl and sit for 5 minutes Transfer filling to a fine strainer and allow juices from the fruits to extract Once all liquid is removed place in bling baked pastry shells, layer with pastry and bake for another 15 minutes at 180c bake Notes For pastry refer to our other tart recipes when hot sprinkle with extra granulated sugar for added sweetness

Ingredients: 433g plain flour 1tsp salt 2tsp baking powder ¾ tsp baking soda 345g unsalted butter (room temperature) 400g sugar 3 eggs + 2 egg whites 1Tbsp vanilla essence 360ml buttermilk 250ml whipped cream 3 Tbsp icing sugar 5Tbsp Biscoff spread Method: Preheat oven to 180 °C bake. Grease and line a 9-inch cake pan; set aside In a stand mixer sift flour, salt, baking powder and baking soda Add butter, sugar and combine until thick and creamy Add in eggs in additions, and follow with egg whites Add buttermilk and vanilla, mix until there are no lumps and the batter is smooth Transfer to baking pan and cook for 40 minutes Once cakes are cooled, whisk thicken cream and icing sugar together until light and fluffy To assemble the cake layer cake with Biscoff spread, fruit (optional), and whipped cream Note: It's recommended splitting the cake batter into two cake tine if layering, as this will form even layers and reduce cooking time Allow cake to completely cool before removing from the pan, and/or layered with cream and Biscoff icing Biscoff cookies and seasonal fruit are a good cake topper/ decoration that could eb sued for this cake

Ingredients 500g butternut pumpkin 1 tomato 3 white onions 1 stick celery 600g vegetable stock 4 cloves garlic 3 Tbsp oil Salt Method Chop al vegetables into large pieces, coat in oil and alt and roast until soft Meanwhile heat vegetable stock and set aside Once vegetables are soft place in a food processor with stock and puree until smooth Notes: If the soup is too thick you can add more oil or stock Bets served with thickened cream and toasted bread

Serving Size 10 Ingredients 3 sheet puff pastry 4 large granny smith apples ½ cup raisins 1 tsp cinnamon ½ tsp nutmeg ½ tsp all spice 1 egg 1 cup sugar Method Use a mandolin to slice peeled an cored apples, then combine with sugar, raisins and spices Cut puff pastry sheets into fours, place the apple filling in the centre of each piece and fold the edges working in a clockwise direction, ensure that the pastry remans open Brush edges of the pastry with the egg and bake on a lined tray at 180 °C until the apples are soft and the pastry is a golden brown

Serving size 8-10 Ingredients 1.2kg chuck beef or blade steak 3 cloves garlic, minced 2 onion 2 carrots 3 sticks celery 800g canned tomatoes 3 Tbsp tomato paste 4 beef stock cubes 250ml red wine 1 1/2 cups water 3/4 tsp dried thyme 3 dried bay leaves 500g pasta or 1 cup rice Method In a heated saucepan fry off outer layers of meat with oil and salt, just enough to brown the outside but not enough to cook the meat (should still be very raw) Place all ingredients in a pot, and allow to bring to the boil, then reduce heat Allow to simmer for 2 hours, then remove only the vegetables and place in a food processor and puree Once complete add the vegetables back to the pot and continue cooking for a further 30 minute Use tongs to shredded meat and serve with pasta or rice Note: You can substitute the wine in this dish for extra beef stock Cut all vegetables large as they will have to be removed later on For pasta and rice follow packet instructions

Serving size 8-10 Ingredients pastry 250g plain flour 125 diced butter 85g icing sugar 1 egg Filling 350g (1 can) Condensed milk 100g dark cooking chocolate 1 Tbsp +300ml thicken crema or milk 2 bananas sliced Method For the pastry refer to our frangipane tart recipe seen on our page In a sauce pan place the dark chocolate and 1 Tbsp of thickened cream, melt Once complete use a pastry brush a paint the interior of the tart shell and let cool in the fridge For the filling place the caramel and a pinch of salt in a saucepan and continue to stir on a low heat until a thick caramel forms Place in tart shell and layer with bananas , let set in the fridge for 15 minutes Meanwhile whisk break in with an electric mixer until light and fluffy, pipe on top of tart and serve Note It is important that the Caramel is cooked on a low heat otherwise it will crystalise and form thick chunks You can decorate with extra grated chocolate if desired

Serving Size: 8 Ingredients pastry 250g plain flour 125 diced butter 85g icing sugar 1 egg Filling + meringue 1 cup caster sugar Juice and rind 1 lemon 40g butter 1/3 cup water 2 eggs separated 1 Tbsp corn flour Method For the pastry: check out our frangipane tart recipe for the method For the filling, add ½ cup of the sugar, cornflour, lemon juice and water and stir on a medium heat until smooth and thick, almost like a gel consistently Remove from heat and add butter, egg yolk and rind, whisk quickly Place filling in cooked and cooled tart shell and place in fridge to set Meanwhile add saved egg white into a bowl and whisk until small peaks form then slowly add 1 Tbsp at a time of the sugar until stiff peaks form and the meringue becomes thick and glossy Pipe meringue on top of the cooled filling, and use a blow torch to burn the edges Notes: When adding the egg yolks to the filling ensure to mix the batter quickly to avoid scrambling You can also use lemonades for this recipe for a sweeter and less tart taste To know if the sugar has been incorporated into the meringue well enough take a small amount and rub it in between your fingers, you should feel a smooth consistency, if gritty continue beating It is highly important that the filling is cooled completely before piping the meringue on top, otherwise the meringue will begin to cook

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