Season - Spring

Pastry

• 1 cup flour
• 75g butter
• ¼ cup Chelsea White Sugar
• 1 egg yolk
• 1 Tbsp cold water

Filling

• 1 Tbsp custard powder
• 1 Tbsp Chelsea White Sugar
• ½ cup milk
• 250g pot fruit flavoured yoghurt - fruit such as mandarin slices, pears, kiwifruit slices, peaches
• ¼ cup apricot jam
• 2 tsp water
• Kiwifruit, strawberries, blueberries to decorate 

• 1.25kg oranges (about 5)
• 800mls water
• 1kg Chelsea Jam Setting Sugar 
• 2 Tbsp whiskey

• ½ cup sugar syrup (see recipe below using Chelsea White Sugar)
• 4 cups seeded watermelon chunks
• ½ cup fresh lime juice
• 1 cup ice cubes

• 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

Sponge

• 125g plain flour
• 1 tsp baking powder
• Pinch of salt
• 2 Tbsp Chelsea Caster Sugar
• 50g butter
• 1 large egg
• 1 tsp vanilla essence
• approx. 100ml of milk
• 1 orange, zest only

Apples

• 4 Braeburn apples
• 50g unsalted butter
• 2 Tbsp clear honey
• 100g dates, diced
• 1 tsp ground cinnamon
• Approx 15g flaked almonds

• Truffles
• ¾ cup Chelsea Icing Sugar
• 2 Tbsp cocoa
• 60 grams finely crushed plain sweet biscuits
• 60 grams melted kremelta
• dash of vanilla essence
• ½ cup condensed milk

Icing

• 1 tsp butter
• Hot water
• Chelsea Icing Sugar
• Decoration
• finely chopped green and red glace cherries

Chocolate pastry

• 1½ cups plain flour
• 2 Tbsp Dutch cocoa
• ¼ cup Chelsea Soft Brown Sugar
• 125g butter, chopped
• ¼ cup chilled water
• 1 egg yolk

Chocolate filling

• 300g 60%-70% cocoa dark chocolate
• 60g unsalted butter
• 300ml cream
• 2 eggs
• 2 egg yolks

Chocolate glaze

• 200g 60%-70% cocoa dark chocolate
• 125ml cream
• 2 Tbsp Chelsea Golden Syrup

For the Pastry

• 100g butter, chilled and diced, plus extra for greasing
• 175g plain flour, plus extra for dusting
• Pinch of salt
• 50g Chelsea Caster Sugar
• 1 egg yolk
• ½ Tbsp double cream

Filling

• Finely grated zest and juice of 3 limes
• Seeds scraped from 1 vanilla pod
• 175g Chelsea Caster Sugar
• 400g tin of coconut milk
• 4 Tbsp cornflour
• 4 Tbsp water
• 4 egg yolks
• 50g butter, softened

For the Meringue

• 2 egg whites
• 100g Chelsea Caster Sugar
• Plus whipped cream to serve

• 175g butter
• 1 cup ground almonds
• 1 ½ cups Chelsea Icing Sugar
• ½ cup flour
• 5 egg whites
• 1 teaspoon vanilla essence
• 1 x 400g can apricot halves in juice or syrup
• 1 – 2 tablespoons brandy

• 3 apples
• 1 small beetroot, scrubbed and chopped into chunks
• 1 stalk celery, chopped
• 3 carrots
• 2 cups fresh orange juice
• 1 Tbsp Chelsea Dark Cane Sugar
• 6 ice cubes

• 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

• 2 cups apple cider
• ⅓ cup Chelsea Honey Maple or Chelsea Maple Flavoured Syrup
• 2 Tbsp fresh thyme + 1 tsp extra
• 2 Tbsp fresh marjoram + 1 tsp extra
• 1 lemon (zest only)
• ¾ cup butter
• 3.5kg turkey
• 2 cups chopped onion
• 1 cup chopped celery
• 1 cup coarsely chopped carrot
• 2 cups chicken stock
• 3 Tbsp flour
• 1 small bay leaf
• Salt and pepper

Cupcakes

• 100g butter
• ⅔ cup (160g) Chelsea Caster Sugar
• 2 eggs, lightly beaten
• 1 cup (150g) self raising flour
• ⅓ cup baking cocoa
• ¼ teaspoon bicarbonate of soda
• ½ cup milk

Icing

• 1 cup Chelsea Icing Sugar, sifted
• 1 tablespoon butter at room temperature
• 1 tablespoon Chelsea Golden syrup
• 2- 3 tablespoons boiling water
• Food colouring

Decorations

• Licorice straps cut into 5 cm lengths
• 6 black sugar covered jubes, sliced in half
• Tubes red & black glossy Writing Gels, from supermarket

• 1 ½ cup self-raising flour (sifted)
• ⅓ cup cocoa powder (sifted)
• ½ tsp baking soda
• ½ tsp salt
• 1 cup Chelsea White Sugar
• ½ cup vegetable/rice bran oil
• 1 cup cold water
• 3 tsp peppermint essence
• 2 tsps vinegar

• Short Sweet Pastry
• 2 Tbsp Chelsea Caster Sugar
• 100g butter (cold)
• 1 ½ cups flour
• 1 egg yolk and 3 Tbsp iced water mixed together

Filing

• ½ cup Chelsea Dark Cane Sugar
• 3 Tbsp flour
• 1 tsp cinnamon
• 2 eggs
• 150g sour cream
• juice and grated rind of 1 small lemon
• 1 cup raisins or sultanas

• 50g cocoa
• 100g Chelsea Raw Sugar
• 250ml boiling water
• 280g unsalted butter, cubed
• 150g Chelsea Caster Sugar
• 225g plain flour
• ½ tsp baking powder
• ½ tsp baking soda
• 2 tsp vanilla essence
• 2 eggs

Additional for the bottom layer

• 25g cocoa
• 100ml boiling water