Savoury

• 1 tbs peanut oil
• 1 onion, sliced
• 2 cloves garlic, finely chopped
• ¼ cup Panang curry paste
• 500g chicken thighs, diced
• 400ml coconut milk
• 1 tbs fish sauce
• 1 tbs Chelsea Demerara Sugar
• 2 kaffir lime leaves, 1 finely shredded, 1 scored

To serve

• Thai basil
• Roasted peanuts
• Chillies
• Limes
• Rice

• 125g butter
• ½ cup Chelsea Raw Sugar
• ¼ cup Chelsea Golden Syrup
• 1 cup rolled oats (not instant)
• ¼ cup dried blueberries
• ¼ cup goji berries
• ½ cup dried cranberries
• ½ cup diced dried apricot, chopped
• ½ cup self-raising flour
• 3 tbs pepitas
• 1 tbs sesame or chia seeds

• Yoghurt Drizzle
• 1 cup Chelsea Pure Decorating Icing Sugar
• 1 tbs natural yoghurt
• ½ tsp lemon juice

• To Decorate
• Freeze dried raspberries
• Shredded coconut
• Fresh blueberries

• 500g minced beef
• 1 cup fresh breadcrumbs, made by whizzing 2 slices of bread in a food processor
• 1 tablespoon Thai red curry paste
• 1 teaspoon toasted sesame oil
• 1 tablespoon Chelsea Dark Cane Sugar
• 1 egg
• 1 tablespoon finely chopped basil or Vietnamese mint

Lime Dipping Sauce

• juice & grated rind of 3 limes
• 2 tablespoons toasted sesame oil
• 1 tablespoon Chelsea Dark Cane Sugar
• 2 tablespoons light soy sauce
• 1 clove garlic, crushed
• 1 teaspoon grated fresh ginger
• 1 spring onion, finely sliced
• 1 tablespoon fresh coriander leaves
• 3 tablespoons water

• 2 -3 potatoes, cut into 4-5cm pieces
• 1 large sweet potato, peeled and cut into 4-5cm pieces
• 2 parsnips, peeled and cut into 8cm long pieces
• 3 beets, peeled and cut into 4-5cm pieces
• 2 large sweet onions, peeled,quartered
• ½ cup olive oil
• ⅓ cup Chelsea Easy Pour Maple Flavoured Syrup
• 3 cloves garlic, peeled,minced

• 1 tbsp oil
• 1 onion, halved, sliced
• 2 tbsp green curry paste
• 400 ml can lite coconut milk
• ½ cup water
• 1 tbsp fish sauce
• 1 tbsp Chelsea Soft Brown Sugar
• 1 large potato, peeled, chopped
• 1 cup frozen cut green beans
• 1 ½ cups barbecued chicken (skin removed), chopped
• ½ lime, juice
• 2 250 gram packets basmati 90-second rice
• coriander leaves, to serve

• 1 x 2kg Leg of Lamb, bone removed
• 1 Large Clove Garlic - peel and cut into slivers
• 6 Small Springs Fresh Rosemary
• 1 Teaspoon Salt
• 1 Tablespoon Chelsea Raw Sugar

STUFFING

• 2 Tablespoons Peanut Oil
• 1 Leek - trimmed and sliced
• ½ Cup Long Grain Rice
• ½ Cup chopped dried Apricots
• 1 Teaspoon Salt
• 1 ½ Cups Hot Water
• ¼ Cup Chelsea Raw Sugar
• 2 Tablespoons finely chopped Coriander

• 2 Granny Smith Apples
• Juice 2 Lemons
• 4 Butterfly Steaks cut from loin of Pork, trimmed of excess fat
• Salt and Pepper to taste
• 60g Butter
• 1 Teaspoon Ground Coriander seeds
• 2 Teaspoons Chelsea White Sugar
• Flour
• 2 Tablespoons Calvados or Brandy
• Finely shredded rind of 1 Lemon

• 5 medium beetroots
• 1 teaspoon olive oil
• 3 tbsp. Chelsea Demerara Sugar
• 2 tbsp unsalted butter
• 2 tbsp balsamic vinegar
• 3 french shallots, peeled and cut in half
• 1 sheet butter puff pastry, frozen
• Sea salt flakes and freshly ground black pepper, to taste

• 1kg very lean beef
• ½ teaspoon white pepper 
• 1 teaspoon sea salt 
• ¼ teaspoon cayenne pepper 
• 1 teaspoon dry mustard 
• 2 teaspoons garlic powder 
• 2 teaspoons onion powder 
• ½ cup Chelsea Soft Brown Sugar 
• ¼ cup soy sauce 
• ¼ cup Worcestershire sauce

• 2 green mangos, julienned (thinly sliced)
• 1 cup coriander leaves
• 1 cup mint leaves
• ½ red onion, thinly sliced
• 3 shallots, sliced in thin strips
• 500g cooked prawns, peeled
• ½ cup macadamia nuts, halved
• 1 finger lime, pearls extracted (optional)

• Dressing
• 100ml lime juice
• 1 tsp sesame oil
• 3 tsp fish sauce
• ¼ cup Chelsea Caster Sugar
• 2 red chillies, chopped

• 75g unsalted butter
• 100g Chelsea Dark Cane Sugar
• 75ml thickened cream
• ½ tsp vanilla paste
• ¼ tsp sea salt flakes
• 200g wheel of triple cream brie
• ¼ cup walnuts, roasted
• ¼ cup pecans, roasted

• 1 tbs. vegetable oil
• 6 meaty beef ribs
• 2 onions, sliced
• 4cm piece of ginger sliced
• ½ bunch of coriander, stems and roots included
• 1 cinnamon stick
• 2 star anise
• 4 cloves a garlic, peeled
• 2 tbs. soy sauce
• ½ cup hoisin sauce
• 1 tbs. Chelsea Soft Brown Sugar
• 1 litre of chicken stock
• 4 spring onions, sliced
• ½ cup unsalted peanuts, toasted

Dumplings

• 300 grams chicken mince
• ½ cup coriander leaves and stalks, finely chopped
• 4cm piece of fresh ginger, peeled and minced
• 1 clove of garlic, minced
• 1 tbsp soy sauce
• 30 dumpling wrappers
• Vegetable oil for frying

Sweet Black Vinegar Dipping Sauce

• 2 tbsp Chelsea Soft Brown Sugar
• 4 tbsp chinese black vinegar
• 4 tbsp soy sauce
• 1 tsp chilli flakes in oil (alternatively ½ chilli, deseeded and finely chopped)