• ¼ cup Chelsea Easy Pour Golden Syrup
• ¼ cup red wine
• 1 Tbsp tomato paste
• 1 Tbsp oil
• 1 tsp rosemary, chopped
• 1 clove garlic, crushed
• 12 lamb cutlets
• Seasonal vegetables for serving

• 120g coconut oil, melted
• 4 Tbsp hot water
• ¾ cup Chelsea Soft Brown Sugar (160g)
• 1 Tbsp Chelsea Golden Syrup or Chelsea Organic Agave Syrup
• ½ tsp vanilla essence
• 1 ½ cups Edmonds Gluten Free Plain Flour
• 2 tsp Edmonds Baking Powder
• 1 cup desiccated coconut
• ½ cup ground almonds
• ½ cup vegan dark chocolate chips

• 50g Tararua Butter
• 1 Tbsp Chelsea Treacle or Chelsea Golden Syrup
• ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
• 1 egg
• 1 cup Edmonds Standard Grade Flour (150g)
• 1 tsp Edmonds Baking Powder
• 1 Tbsp ground ginger
• 1 tsp mixed spice
• 1 tsp Edmonds Baking Soda
• ¾ cup Meadow Fresh Original Milk (190ml)

ICING (optional)

• 1 cup Chelsea Icing Sugar (150g)
• 2-3 Tbsp lemon juice
• 3 Tbsp chopped crystallised ginger

• 1 cup blueberries
• 3 teaspoons baking powder
• 2 eggs, separated
• 1 tablespoon Chelsea White Sugar
• 2 cups sifted flour
• 1 ½ cups milk
• ½ teaspoon salt
• ¼ cup melted butter
• Chelsea Easy Pour Golden Syrup to serve 

• 4 Slices Rye Bread
• 4 Tablespoons Light Cream Cheese
• 2 Bananas Sliced
• 1 Cup Prepared Fruit and Nut Mix
• ⅓ Cup Chelsea Easy Pour Golden Syrup

Pancakes

• 2 cups Edmonds Self Raising Flour
• ¼ cup Chelsea Caster Sugar
• ½ tsp vanilla essence
• 1 egg
• 2 cups Meadow Fresh Milk
• Red food colouring
• Tararua Butter to grease frypan

To serve

• Berry ripple ice cream
• Chelsea Natural Flavoured Syrups - Butterscotch, Caramel, Vanilla, Maple or Honey Maple.
• Chelsea Icing Sugar
• Pink fairy floss