Meal - Dinner

• 4 large potatoes, skin left on, well scrubbed and dried
• 1 tablespoon oil
• 1 teaspoon garlic salt
• 1 teaspoon paprika

• 50g butter
• 4 large onions, peeled and thinly sliced
• 3 Tbsp Chelsea Dark Cane Sugar
• 1 cup dry white wine (or vegetable or chicken stock)
• 3 large parsnips, peeled and chopped
• 6 cups vegetable or chicken stock
• ½ cup cream
• 4 tsp sour cream to garnish
• 2 Tbsp fresh chopped parsley or chives to garnish

• 4 medium sized fish fillets, boned and skinned
• 100 g butter
• 1 – 2 cloves garlic, crushed (½ teaspoon crushed)
• 4 cups cooked rice, well drained
• grated rind and juice of 2 lemons
• ½ cup finely chopped parsley
• salt and freshly ground black pepper

• Chicken portions for 6 people, legs, breasts or a mixture
• 1 cup pitted prunes (the orange flavoured ones are great)
• 1 cup stuffed green olives
• ½ cup pitted black olives
• ¼ cup red wine vinegar
• ¼ cup olive oil
• ¼ cup drained capers
• 2 Tbsp chopped oregano
• 1 tsp crushed garlic (2 – 3 cloves)
• 3 – 4 bay leaves
• Salt and freshly ground black pepper
• ¼ cup Chelsea Dark Cane Sugar
• 1 cup white wine
• ½ cup chopped Italian parsley
• ¼ cup rosemary sprigs

• 200-300g thin egg noodles
• 1 each red, green and yellow pepper, deseeded and sliced
• 5 spring onions, finely sliced
• 1 bunch coriander, chopped

Dressing

• 2 - 3 cloves garlic, crushed (1 tsp)
• 1 Tbsp fish sauce
• 1 tsp minced fresh ginger
• 1 Tbsp sesame oil
• 2 Tbsp sweet chilli sauce
• 1 Tbsp tomato or BBQ sauce
• 2 Tbsp Chelsea Soft Brown Sugar
• ¼ cup light olive oil
• ¼ cup golden soy sauce

• 4-5 sheets of flaky pastry
• 1kg of mince at room temperature
• ¼ cup tomato paste
• a generous swirl of barbecue sauce
• Colby cheese sliced - enough to place 1 layer in dish

Vegetable Topping

• 1 medium eggplant, chopped into 1cm cubes
• 1 courgette, cut into thick slices
• 1 medium red onion, peeled and sliced
• 1 red pepper, deseeded & cut into chunky slices
• 1 yellow pepper, deseeded & cut into chunky slices
• 6 field mushrooms, sliced thickly
• whole or halved cherry tomatoes
• ¼ cup olive oil
• 1 Tbsp Chelsea Dark Cane Sugar
• ½ cup tomato paste (check that this is gluten free)
• 2 Tbsp basil pesto
• freshly ground black pepper

Pizza Base

• 1 tsp Chelsea Caster Sugar
• 150ml warm water
• 2 tsp active dried yeast granules
• 2 cups rice flour
• ½ cup buckwheat flour
• 1 Tbsp milk powder
• 1 tsp salt
• 2 tsp baking powder (gluten free)
• 1 tsp xanthan gum
• 1 Tbsp oil
• 1 egg

• 4 onions quartered
• 3 bay leaves
• ½ cup Chelsea Maple Flavoured Syrup
• salt and cracked pepper to season

• 4 large kumara, boiled
• 1 tbsp butter
• salt and pepper to taste
• 2 tbsps Chelsea Soft Brown Sugar
• 1 small tin pineapple chunks
• grated cheese for top

• 3 Tbsp olive oil
• 1 large brown onion sliced
• ¼ cup *seasoned flour
• 500g rump steak, cut into 1.5cm cubes
• ¼ cup (125ml) beef stock
• ⅓ cup (80ml) tomato sauce
• ¼ cup Chelsea Golden Syrup
• ¼ cup (60ml) white vinegar
• 1 Tbsp soy sauce
• 1 x 400g can butter beans, drained and rinsed
• ⅓ cup chopped parsley
• 2 tsp grated green ginger
• Seasonal vegetables and polenta, to serve

*Seasoned flour is simply flour with a little salt and pepper added.

For the butter chicken

• 4 skinless boneless chicken breasts
• 3 tablespoons tandoori paste
• 1 tablespoon Chelsea Dark Cane Sugar
• 1 tablespoon oil
• 5 spring onions, chopped
• 3 cups (250 g)button mushrooms, sliced
• 4 courgettes, chunky sliced
• 1 red pepper, deseeded and sliced
• ¼ cup chopped parsley
• ¼ cup chopped coriander, include stalks and leaves
• 2 cups sour cream or thick yoghurt
• extra coriander leaves to garnish

For the rice

• 2 cups long grain rice
• 1 teaspoon salt
• 8 small or 4 large poppadoms

• 500g thinly sliced beef steak (fillet or rump)

For the marinade

• 2 tablespoons soy sauce
• 2 – 3 cloves garlic, crushed (1 teaspoon)
• 1 tablespoon fresh ginger, grated
• 1 tablespoon Chelsea Dark Cane Sugar
• 2 tablespoons oil, canola or light olive oil

For the Coconut Peanut Sauce

• ¼ cup oil
• 1 teaspoon crushed garlic
• 1 large onion, finely chopped
• 1 teaspoon ground chilli (or to taste)
• 1 cup crunchy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• ½ cup Chelsea Dark Cane Sugar
• 1 ½ cups coconut cream
• salt and pepper to taste

• ¼ cupChelsea Dark Cane Sugar
• ¼ cup soy sauce
• 1 Tbsp balsamic vinegar
• 1 Tbsp honey
• 2 cloves garlic, finely minced
• 1 Tbsp finely grated ginger
• 1kg chicken drummettes
• Sesame seeds and spring onions, for serving

• ½ cup Chelsea Honey Maple Flavoured Syrup
• ¼ cup olive oil
• ½ tsp each five-spice powder, ground cardamom
• 3-4 cups diced golden kumara
• 1 red onion, peeled and cut into wedges
• 100g baby green lettuce leaves
• ½ cucumber, diced
• 200g packet of blanched sugar snap peas
• 2 oranges, peeled and segmented
• 2 sprigs of fresh mint leaves

For the dressing

• ¼ cup Chelsea Honey Maple Flavoured Syrup
• 2 Tbsp each olive oil, lemon juice
• 1 Tbsp fresh chopped Italian parsley
• Sea salt and freshly ground black pepper

• 500g prawn cutlets
• Skewers soaked in water
• Olive oil, for grilling
• 2 Tbsp Chelsea Golden Syrup
• 100g butter, melted
• 1 small red chilli, chopped
• 1 garlic clove, crushed
• 1 Tbsp capers, chopped
• 1 Tbsp flat leaf parsley, chopped
• 1 Tbsp chives, chopped
• Sea salt and cracked black pepper
• Lemon wedges to serve

• 2 medium oranges, finely sliced
• 12-15 whole cloves
• ½ cup Chelsea Golden Syrup
• 1 Tbsp Dijon mustard