Savoury

• 4 medium to large potatoes, scrubbed but not peeled
• 2 tablespoons oil
• 3 rashers lean bacon, chopped
• 1 onion, finely chopped
• 2 cups finely shredded cabbage
• 3 tablespoons parsley, chopped
• ½ cup grated tasty cheese
• salt and freshly ground black pepper

• ¼ cup (95g) Chelsea Easy Pour Golden Syrup
• 2 Tbsp olive oil
• 2 Tbsp seeded mustard
• 1 clove garlic, crushed
• 4 chicken fillets (approx 680g)
• Seasonal vegetables to serve

• 2 Tbsp curry powder
• ½ tsp salt
• 8 chicken thighs, bone and skin removed, fat removed
• 1 Tbsp oil
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 3 Tbsp fish sauce
• 2 tsp Chelsea White Sugar
• 2 stalks lemongrass (bottom portion), sliced thin rings chopped finely 2cm fresh ginger, peeled and cut into 4 slices and bruised with the back of a knife
• 4 cups chicken stock or water
• 3 cups pumpkin, peeled and cut into large chunks

• 1 kg chuck, blade, skirt, rump steak
• ½ teaspoon ground cumin
• 1 tablespoon coriander seeds
• ½ teaspoon cardamom seeds
• 1 teaspoon ground fenugreek
• ½ teaspoon chilli powder
• 1 teaspoon mustard powder
• 1 teaspoon turmeric
• 2 tablespoons ghee or oil
• 3 onions, sliced
• 3 teaspoons grated fresh ginger
• 3 cloves garlic, crushed
• 1 cinnamon stick
• ⅓ cup brown vinegar
• ½ beef stock
• 1 teaspoon Chelsea Dark Cane Sugar
• salt and pepper

Marinade

• 1½ cups Chelsea Honey Maple Flavoured Syrup
• 2 star anise
• 1 red chilli, seeds removed, finely chopped
• ½ tsp ginger
• ½ tsp five spice powder
• 3 Tbsp rice cooking wine
• 1 Tbsp dark soy sauce

Chicken

• 1 whole free-range chicken, butterflied down the spine (ask your butcher to do this for you)
• 2 Tbsp toasted sesame seeds
• 1 red chilli, sliced diagonally
• 1 spring onion, finely julienned and placed in ice water

To Serve

• 2 cups white rice
• 1 tsp black sesame seeds
• 2 spring onions, quartered lengthwise (do not remove roots)

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)

• 1Tbsp oil
• 1tsp red Thai curry paste
• 200g Chicken thigh, diced small
• 200mls evaporated milk
• 1½ tsp cornflour
• ½ red capsicum, chopped finely
• ½ zucchini, grated
• salt and pepper to taste
• 8 sheets filo pastry
• About 25g melted butter to brush pastry

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 Tbsp oil
• 1 red onion, diced
• 1 teaspoon crushed garlic
• 4 rashers streaky bacon, sliced
• 700g diced lean beef
• ¼ cup flour
• 1 x 400g tinned diced tomatoes
• 2 cups beef stock
• 1 Tbsp Worcestershire sauce
• 200g button mushrooms, halved
• 250g baby carrots, peeled, trimmed and larger ones cut in half
• ½ cup Chelsea Blackstrap Molasses
• Sea salt & cracked pepper

• 8 chicken drumsticks
• ¼ cup Chelsea Golden Syrup
• 2 Tbsp balsamic vinegar
• 2 Tbsp finely chopped basil
• 1 Tbsp Dijon mustard
• 1 garlic clove, crushed

• 500g Skirt Steak
• 2 Large Onions
• 1 Clove Garlic
• 2 Tablespoons Plain Flour
• 6-8 Pickled Walnuts
• 1 Tablespoon Tomato Paste
• 1 Bay Leaf
• 1 Tablesoon Salt
• 1 Teaspoon Chelsea White Sugar
• 1 Teaspoon Worcestershire Sauce
• 1 ½ Cups Beef Stock
• 1 Small Glass Sherry
• Chopped parsley to serve (optional) 

• 2 Large Brown Onions
• 5cm Piece Fresh Ginger, peeled and grated
• 60g Butter
• 250g Fresh White Breadcrumbs
• 125g Toasted and Chopped Hazelnuts
• 1 Large Apple, peeled, cored, and chopped
• Juice 1 Lemon
• Grated Rind of ½ Lemon
• 1 Teaspoon Chelsea Raw Sugar
• 2 Eggs, lightly beaten
• Salt and Freshly Ground Black Pepper to taste
• 2 Tablespoons Chopped Parsley
• 1 Tablespoon Fresh Oregano, or 1 Teaspoon Dried

• 5 cloves of garlic
• 2 red onions
• 5 fresh chillies
• 1 bunch of fresh chives
• 1 tablespoon Chelsea Caster Sugar
• 2 good splashes of golden rum
• 125ml malt vinegar
• 2 tablespoons ground allspice
• 2 tablespoons ground nutmeg
• 2 tablespoons ground cloves
• 2 tablespoons sea salt
• 3 bay leaves
• ½ a bunch of fresh thyme
• 5kg cooked leg of ham

• For the Glaze
• 125ml golden rum
• 5 tablespoons marmalade
• Juice of 3 oranges

• 6 Pork Chops
• 1 cup Dried Apricots
• 1 cup White Wine
• 2 tablespoons Butter
• A little Flour
• ¼ Cup Chelsea Soft Brown Sugar

• 1 Tbsp soy oil
• 450g pork fillet, diced
• 1 red onion, diced
• 1 clove garlic, sliced
• 3cm piece fresh ginger, finely sliced
• 1 carrot, peeled and sliced on an angle
• ½ yellow capsicum, sliced
• ½ red capsicum, sliced
• ½ fresh pineapple, peeled and cored, flesh diced
• ½ cup chicken stock or water
• 1 cup Chinese barbecue sauce (char siu)
• Rice and steamed Asian-style greens, to serve

• 1kg Pork Spareribs
• 2 Cloves Garlic
• 4cm Piece Green Ginger, grated
• ¼ Cup Oil
• 2 Tablespoons Chilli Sauce or 3 or 4 Red Chillies, chopped finely
• ½ Cup Tomato Sauce
• 1 Tablespoon Chelsea Soft Brown Sugar
• 2 Tablespoons Sherry
• 2 Tablespoons Soy Sauce
• ½ Cup Water