Meal - Dinner

• ½ cup Chelsea Dark Cane Sugar
• ½ cup soy sauce
• 4 salmon fillets
• 1 Tbsp olive oil

Crackling

• Rind of 1.2kg boned pork belly (ask butcher to remove rind and keep for recipe)
• 2 tsp olive oil
• 2 tsp sea salt

Pork Belly

• 1.2kg boned pork belly, with rind removed
• 2 Tbsp peanut oil
• ¾ cup (120g) Chelsea Dark Cane Sugar (lightly packed)
• ¼ cup (40g) fresh ginger, shredded
• 1 large clove garlic, thinly sliced
• 3 shallots, peeled, thinly sliced
• 3 cups (750ml) water
• ¼ cup good quality fish sauce

Mango Salad

• 2 Tbsp lime juice
• 1 tsp fish sauce, extra
• 1 Tbsp Chelsea Dark Cane Sugar, extra
• 1 mango, thinly sliced
• ½ long chilli, sliced
• 1 shallot, finely sliced (extra)
• 100g mixed lettuce
• 1 cup mint leaves
• 1 cup coriander leaves

• 50g butter
• 1 tsp turmeric
• 1 tsp gound corriander
• 1 onion chopped
• 400gms lamb diced
• salt and pepper to taste
• 1 Tbsp cornflour
• 1 Tbsp water
• 3 tamarillos peeled and sliced
• ½ cup cream
• 1-2 tsp Chelsea Dark Cane Sugar

• 500 g chicken mince
• ½ cup Asian oyster sauce
• 2 teaspoons Asian fish sauce
• 1 cup thick coconut cream
• 1 teaspoon Chelsea Caster Sugar
• 1 small red pepper, finely chopped
• ¼ cup finely chopped parsley or coriander
• 2 – 3 cloves garlic, crushed (1 teaspoon)
• sweet chilli sauce to serve
• baby salad leaves and herbs to garnish

• 2 x 420g cans white cannellini beans or baked beans in tomato sauce
• 6 rashers lean rind less bacon, chopped
• 2 Tbsp oil
• 2 onions, chopped
• 2 – 3 cloves garlic (1 tsp crushed)
• 1 x 420g can chopped tomatoes in juice
• ½ cup ketchup or tomato sauce
• 2 Tbsp Chelsea Dark Cane Sugar
• 2 tsp chilli powder (or to taste)
• 1 tsp ground cumin
• 1 Tbsp malt vinegar
• salt and freshly ground black pepper to taste
• 2 cups beef or vegetable stock

• 2 tsp grated fresh ginger
• ¼ cup light soy sauce
• 2 Tbsp Chelsea Golden Syrup Easy Pour
• 2 Tbsp white wine vinegar
• ¼ cup oil

BRINE

• 5 tsp salt
• ¼ cup Chelsea Dark Cane Sugar (50g)
• 1 ½ tsp dried thyme
• 1 tsp dried sage
• 1 tsp garlic powder
• 3.75kg whole turkey (or between 3.5-4.5kg), thawed or mostly thawed

ROAST

• 125g butter, softened 
• ½ cup Chelsea Maple Flavoured Syrup (150g)
• 2 small oranges
• 1 brown onion
• 2 whole bulbs garlic
• Fresh herbs, i.e. rosemary, sage, thyme (optional)
• 1 cup white wine, cider or water (250ml)

STUFFING CUPS (optional)

• 200g bacon, finely diced
• ¾ cup dried cranberries (120g)
• 2 celery stalks, finely diced
• 1 brown onion, finely diced
• 3 cloves garlic, crushed
• 1 apple, finely diced
• 125g butter
• 2 cups cubed fresh white bread (1cm cubes, about 4-5 slices of bread)
• ½ cup milk (125ml)
• 1 egg, whisked with a fork
• 1 ½ tsp dried thyme (or 1 ½ Tbsp fresh)
• 1 tsp salt
• ¼ cup Chelsea Maple Flavoured Syrup (75g)

Drumettes

• ½ cup hoi sin sauce
• ½ cup Chelsea Soft Brown Sugar
• 1 clove garlic, crushed
• 2 tbsps good quality fish sauce
• 2 tbsps lime juice
• 1 tsp lime zest
• 1 tbsp ginger, finely grated
• 2kg (40) chicken drumettes
• 2 tbsps sesame seeds

Pickled Carrot and Dipping Sauce

• 2 tbsps Chelsea Caster Sugar
• 3 tbsps rice vinegar
• 3 tbsps lime juice
• 3 tbsps good quality fish sauce
• 1 fresh red chilli, finely sliced
• 1 clove garlic, crushed
• 1 medium carrot, finely sliced

• 3 carrots, julienned or grated into thin strips
• 3 heads bok choy, sliced, use both leaves and white stems
• 5 spring onions, finely sliced
• 2 packets crispy noodles, approx. 4 cups
• 1 cup flaked almonds
• 1 cup sunflower seeds
• 1 cup chopped parsley

For the dressing

• 1 small red chilli, deseeded & finely sliced
• 2 tablespoons light soy sauce
• ½ cup canola oil
• ¼ cup white wine or rice vinegar
• 1 teaspoon Chelsea Caster Sugar

• 200g Roast pork slices or bite sized pieces (or smoked chicken)

For the Sauce

• 2 Tbsps tomato sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon Chelsea Golden Syrup

Sauce

• 8 dried apricot halves
• 1 red chilli, de-seeded
• 1 Tbsp Chelsea Soft Brown Sugar
• 1 Tbsp balsamic vinegar
• 2 Tbsp Chelsea Maple Flavoured Syrup
• 1 Tbsp apricot jam
• 1 Tbsp water
• Juice of ½ lime
• 2 cups beef stock

Lamb

• 1 spring onion
• Leaves from 2 large sprigs mint
• Leaves from 1 rosemary sprig
• Leaves from 4 sprigs thyme
• Leaves from 2 large sprigs basil
• 2 large cloves garlic
• 4 tsp avocado oil
• Generous pinch of Himalayan sea salt
• Pinch of freshly-ground black pepper
• 400g boneless lamb loin or backstrap, trimmed of excess fat
• 10-12 rashers streaky bacon

To Serve

• Handful mint leaves
• Handful pomegranate seeds
• 6-8 broccolini stems, lightly blanched
• Fresh sourdough bread

• 2 tablespoons soy sauce
• 2 tablespoons Chelsea Dark Cane Sugar
• ¼ cup vinegar
• 1 teaspoon crushed garlic (1-2 cloves)
• 1 teaspoon grated fresh ginger
• 1 tablespoon smooth Dijon-style mustard
• 1 tablespoon cornflour mixed with ½ cup cold water

• Quesadillas are Mexican sandwiches made with soft flour tortillas. They are super quick to make and are a neat change from the usual toasted sandwich.
• 8 soft flour tortillas
• 2 spring onions, chopped
• 1 firm but ripe avocado, peeled and chopped
• juice of 1 small lime or ½ lemon
• 2 tablespoons mild sweet chilli sauce
• 2 tablespoons chopped fresh coriander or parsley
• salt and freshly ground black pepper
• 1 cup grated tasty cheese
• 1 teaspoon oil or spray oil

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, chopped
• 1 tsp sweet smoked paprika
• 2 tsps cumin powder
• 2 cups (500ml) beef or chicken stock
• ½ cup (125ml) tomato sauce
• 2 tbsps apple cider vinegar
• ½ cup (125ml) Chelsea Treacle
• 2 tbsps Chelsea Caster Sugar
• 12 (1.8kg) pork spare ribs

• 500g mince
• 1 large onion
• 3Dsp rice
• 4C water
• 1-2tsp Curry powder
• 1 packet chicken noodle soup
• ⅓ cabbage, shredded
• Handful of other vegetables (fresh or frozen)
• Salt and pepper to taste

• 500g lean rump steak
• 2 Tbsp sesame oil
• Juice and grated rind of 4 limes
• 2 Tbsp fish sauce
• 1 Tbsp Chelsea Dark Cane Sugar
• 2 – 3 cloves garlic, crushed (1 tsp crushed)
• 1 stem lemon grass, the white part only finely chopped
• 2 small fresh red chillies, seeded and finely chopped
• 4 spring onions, finely sliced
• 20 fresh mint leaves, chopped
• ½ cup fresh coriander leaves, chopped
• 1 cup cherry tomatoes, cut in half
• 1 Lebanese (or small telegraph) cucumber, halved lengthwise and sliced
• 3 cups shredded Chinese cabbage (or shredded lettuce)
• * Optional garnish 1 Tbsp Asian fried garlic, ¼ cup Asian fried onion, ¼ cup chopped roast peanuts