Season - Spring

• 1 ½ cups diced red and yellow peppers (about 2 peppers)
• 1 red chilli, finely chopped (if seeds are left in the jam will be hotter)
• 1 apple peeled, cored and finely diced
• 1 cup white or cider vinegar
• ½ cup water
• 2 cups Chelsea Jam Setting Sugar

• 1 ½ cups of water
• 1 cup (220g) Chelsea Caster Sugar
• ½ vanilla bean
• 3cm long strip of lemon rind
• 1 cup frozen raspberries

• 425g tinned apricot halves, drained
• ½ cup milk
• 4 eggs
• ½ cup Chelsea White Sugar
• 250g cottage cheese
• 1 cup flour
• 1 ½ Tbsp Chelsea Icing Sugar

• 100 g butter, melted
• 1 cup Chelsea White Sugar
• 4 eggs
• ½ cup flour
• 2 cups milk
• 2 teaspoons coconut essence
• 1 cup desiccated coconut
• 3 – 4 golden kiwifruit, or other seasonal fruit

Syrup

• 80g butter
• ¾ cup Chelsea Soft Brown Sugar
• ¼ cup Chelsea Golden Syrup
• 2 tbs orange juice

Cake

• 3 firm pears, peeled, halved and cored
• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1½ cups self-raising flour
• 1 cup almond meal
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ⅓ cup milk

For the Tart

• 1 packet (350g) sweet short pastry
• 200g butter, softened
• 1 cup Chelsea Demerara Sugar
• 4 eggs
• 2 tablespoons sweetened coffee essence
• ¾ cup self raising flour
• 1 ½ cups finely chopped walnuts
• ½ cup walnut halves or pieces
• Chelsea Icing Sugar to dust

For the Cappuccino Cream

• 300 ml cream
• 2 tablespoons sweetened coffee essence
• 1 tablespoon Chelsea Icing Sugar

Praline

• 70g salted pistachio nuts, shelled
• ½ cup (115g) Chelsea Caster Sugar
• 2 bunches baby beetroots

Salad

• 150g watercress
• 100g baby spinach
• ½ bunch mint leaves
• 70g marinated Persian feta

Dressing

• 1 Tbsp pomegranate molasses
• 2 tsps white wine vinegar
• 2 tsps Chelsea Golden Syrup
• ¼ cup oil, from Persian feta or olive oil
• Salt and pepper, to taste

• 1 cup water
• 1 cup lemon juice
• 1 cup Chelsea Caster Sugar
• 1 cup passionfruit pulp
• Finely grated rind of lemon

• 2 Tbsps olive oil
• 1 brown onion, finely diced
• 1 clove garlic, crushed
• 2 small red chillies, finely chopped
• 1¼ cups passata (sieved/pureed tomatoes)
• ½ cup Chelsea Golden Syrup
• 60ml (¼ cup) white wine vinegar
• 1 Tbsp Worcestershire sauce
• salt and pepper, to taste
• 12 lamb cutlets

• 2 tablespoons oil
• 50g butter
• 2 large onions, chopped
• 2 tablespoons Tandoori paste
• 1 can chopped tomatoes in juice
• 1 heaped teaspoon Chelsea Dark Cane Sugar
• 3 courgettes, chopped
• 1 handful green beans, topped & tailed
• 1 cup sour cream
• 1 cup thick yoghurt
• 4 cups approx. salmon fillet, skinned, boned and cut into cubes
• Salt and pepper
• ½ cup chopped coriander
• ½ cup chopped toasted cashew nuts
• Naan bread or poppadoms to serve

• 3-4 courgettes, grated
• 3 eggs
• 3 cups flour
• 2 cups Chelsea White Sugar
• 1 cup oil
• 3 tsp vanilla
• 3 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• ½ tsp baking powder

• 500g Chelsea Caster Sugar
• 375ml can evaporated milk
• 200g dark chocolate, chopped
• 50g butter, chopped
• Sea salt flakes, for sprinkling

• 1 ½ cups diced red and yellow peppers (about 2 capsicums)
• 1 red chilli, finely chopped (if seeds are left in, the jam will be hotter)
• 1 apple peeled, cored and finely diced
• 1 cup white or cider vinegar
• ½ cup water
• 2 cups Chelsea Jam Setting Sugar

• 24 whole peeled raw Tiger prawns
• 2 small green chillies, deseeded & roughly chopped
• 2 tablespoons Asian fish sauce
• 5 spring onions, chopped
• grated rind & juice of 2 limes
• 1 x 400g can coconut cream
• ½ teaspoon salt
• 1 teaspoon Chelsea White Sugar

• 300g (10 ½ oz) Chelsea Golden Syrup
• ¾ cup Chelsea White Sugar
• 185g (6 ½ oz) butter
• 3 cups plain flour (maybe a bit more - depends on the weather)
• 1 teaspoon baking soda
• 15g (½ pack) ground ginger
• Pinch salt

• 3 Tbsp red wine vinegar
• 125ml extra virgin olive oil
• 1 Tbsp Chelsea Soft Brown Sugar
• 1 garlic clove, crushed
• 1 Tbsp flat leaf parsley, roughly chopped
• 1 tsp mustard
• Sea salt and freshly ground black pepper