Season - Spring

• 6 egg whites (at room temperature)
• 2 cups Chelsea Caster Sugar (450g)
• 1 tsp vanilla essence
• 1 tsp white vinegar
• 2 tsp Edmonds Fielder's Cornflour
• 300ml Meadow Fresh Original Cream, whipped
• Fruit, to decorate

• 1 packet plain wine or digestive biscuits crumbled (easily done in a food processor)
• 125g butter, melted
• 1 packet lemon jelly
• ¾ cup boiling water
• grated rind and juice of 1 lemon
• 400g Meadow Fresh Cream Cheese
• ¾ cup Chelsea White Sugar
• 375ml can evaporated milk well chilled (keep in fridge overnight)
• 1 tsp vanilla essence

• ½ cup Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar) (100g)
• Juice of 1 orange
• 2 Tbsp Dijon mustard
• 1 cooked leg ham
• Cloves (optional)
• 1 Tbsp Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar)

• 3 egg yolks
• ¼ cup Chelsea Caster Sugar (56g)
• 1 tsp vanilla essence
• 250g mascarpone
• 300ml Meadow Fresh Original Cream
• 1 cup strong, freshly brewed coffee (250ml)
• 6 Tbsp coffee liqueur (i.e. Kahlua or Tia Maria)
• 24 large sponge fingers or savoiardi biscuits (sponge cake cut into fingers can be substituted)
• 1-2 Tbsp cocoa powder

• 6 egg whites
• 2 cups Chelsea Caster Sugar (450g)
• 1 tsp Edmonds Fielder's Cornflour
• 1 tsp vanilla essence
• 1 tsp white vinegar
• Food colouring (optional)

To Serve (optional)

• Whipped cream
• Fresh fruit
• Berry or chocolate sauce

• 2½ cups Edmonds Self Raising Flour
• 100g butter, chopped
• 1 cup Chelsea Caster Sugar
• 1 cup Meadow Fresh Original Milk
• 1 egg, lightly beaten
• 1 cup fresh or frozen raspberries
• ½ cup white chocolate bites
• Chelsea Icing Sugar to dust

• 200g dark chocolate (cocoa solids 50% or more), roughly chopped
• 4 eggs, separated
• 300ml Meadow Fresh Original Cream
• 2 Tbsp Chelsea Caster Sugar
• Extra whipped cream and chocolate shavings, to garnish (optional)

• Pastry
• 1 ½ cups flour
• ½ cup Chelsea Icing Sugar
• 125g butter, chilled and cubed
• finely grated rind 2 lemons
• 1 egg yolk
• 1 tablespoon iced water

Filling

• 5 eggs
• ½ cup Chelsea Caster Sugar
• ¾ cup cream
• ½ cup lemon juice (about 2 lemons)

• 4 eggs
• 1 ½ cups Chelsea White Sugar
• 100g butter, cut into little pieces
• grated rind and juice of 2 lemons

Sponge

• 125g butter, cubed, softened
• ¾ cup Chelsea Caster Sugar (170g)
• 1 tsp vanilla extract
• 2 eggs
• 1 ⅓ cups plain flour (200g)
• 2 ½ tsp baking powder
• ½ cup milk (125ml)

Icing

• 85g packet raspberry jelly crystals
• ½ cup boiling water (125ml)
• 30g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 2-3 cups desiccated coconut (200-300g)

To Serve

• 1 cup cream (250ml)
• 3 Tbsp Chelsea Icing Sugar (optional)
• ⅓ cup raspberry jam (105g)

• 3 cups Chelsea White Sugar or Chelsea Organic Raw Sugar
• 1 Tbsp white vinegar
• 1 Tbsp butter
• ½ cup water
• ½ tsp cream of tartar
• Few drops Red food colouring
• 8 apples
• 8 wooden ice-block sticks or wooden sticks

• 1½ cups self-raising flour (225g), sifted
• ¾ cup Chelsea Caster Sugar (170g)
• 125g butter, softened
• 2 eggs, beaten
• ½ cup milk (125g)
• 2 tsp freshly grated lemon zest
• 1 cup lemon curd (250ml)
• Grated white chocolate, to decorate (optional)

Lemon Buttercream

• 150g butter, softened
• 2 cups Chelsea Icing Sugar (300g)
• 2 Tbsp lemon juice
• 1-2 Tbsp hot water

Decoration

Extra lemon curd and roughly chopped white chocolate, to decorate (optional)

• 4 egg whites
• 1 ½ cups Chelsea Caster Sugar
• 2 tbsp boiling water
• 1 tsp vinegar (I use malt vinegar)
• 1 tsp vanilla essence

• 4 large eggs, separated (room temperature)
• ¾ cup Chelsea Raw Caster Sugar (or use Chelsea Raw Sugar blitzed in a food processor to a finer crystal)
• ¾ cup cornflour
• 2 Tbsp custard powder
• 3 tsp baking powder
• Chelsea Icing Sugar to dust

• ½ cup Chelsea Caster Sugar
• ¼ cup water
• ¼ cup fresh lemon juice
• 1 Tbsp sherry
• 1 cup raspberry jam
• 4 cups fresh mixed berries
• 2 cups thickened cream
• 2 Tbsp Chelsea Icing Sugar
• 1 sponge cake

• 6 kg ripe red tomatoes
• 4 apples
• 2 onions
• 2 Tbsp allspice
• 2 cloves garlic (1 tsp crushed)
• 1 ½ kg Chelsea White Sugar
• ¼ cup salt
• ground black pepper
• 1 litre malt vinegar