Season - Spring

• 125g butter, softened
• 1¼ cups (275g) Chelsea Raw Caster Sugar
• 2 large eggs, lightly beaten
• 1 cup (150g) self raising flour, sifted
• 1 cup (150g) plain flour, sifted
• ½ cup (45g) rolled oats
• 125g dark chocolate, roughly chopped
• 125g milk chocolate, roughly chopped
• 2 tbsps Chelsea Raw Caster Sugar (extra)

Cupcakes

• 225g standard flour
• 1tsp baking powder
• Pinch salt
• 125g butter, softened
• 175g Chelsea Caster Sugar
• 2tsp vanilla extract
• 2 eggs
• 125ml milk

Halloween Icing

• 1 ½ cups Chelsea Rich Chocolate Icing Sugar
• 1 teaspoon soft butter
• 1-2 tablespoons hot water
• ½ teaspoon black colouring

• ¾ cup soy sauce
• ½ cup (125ml) Chelsea Treacle
• 2 teaspoons sesame oil
• ½ teaspoon finely grated fresh ginger
• 1 tablespoon sesame seeds
• 2 kg chicken wings (tips removed)
• 6 baby carrots, peeled and cut in half lengthwise
• 12 whole cloves

• 2 cups Chelsea White Sugar
• ⅓ cup unsweetened cocoa powder
• 125ml milk
• 125g butter, chopped
• 3 cups rolled (porridge) oats
• 1 ½ cups shredded coconut

For the syrup

• 1kg Chelsea White Sugar
• 500ml water
• 2 pieces fresh green ginger, peeled and crushed
• ½ tsp cream of tartar
• Pinch of salt
• Grated rind and juice of ½ lemon

For the dough

• 2 cups flour
• ½ tsp salt
• 2 Tbsp baking powder
• 55g butter, grated
• 1 egg
• 1-1½ cups milk or water

• 1 kg fresh raw white fish fillets eg Snapper, Lemon Fish, Trevally, Kahawai
• 1 cup fresh lime or lemon juice

For the dressing

• 1 cup thick coconut cream
• 1 teaspoon grated lime or lemon rind
• 1 small red pepper, deseeded and finely diced
• 1 small chilli, deseeded and finely sliced
• 1 teaspoon Chelsea Caster Sugar
• 2 spring onions, finely sliced
• 3 tablespoons finely chopped chives
• ½ cup chopped coriander
• ½ cup chopped parsley
• 2 firm but ripe avocados, peeled and finely diced
• sea salt & freshly ground black pepper to taste

• 1 cup sago
• 10 cups milk
• 2 eggs
• ¼ cup water
• 4 Tbsp custard powder
• ½ tsp salt
• 1 Tbsp butter/margarine
• 1 Tbsp cinnamon sugar
• 1 Tbsp Chelsea Caster Sugar

• 250 ml bourbon
• ½ cup torn mint leaves, bruised plus extra to garnish
• 2 cups crushed ice
• ¼ cup sugar syrup (see recipe below with Chelsea Caster Sugar)

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

• 12 chicken or beef thin sausages, cut in half
• 3 sheets frozen puff pastry, cut into 1.5cm wide strips
• 1 egg beaten for egg wash
• ¼ cup poppy seeds

BBQ Sauce

• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp sweet smoked paprika
• 2 tsps cumin powder
• 2 cups (500ml) beef or chicken stock
• ½ cup (125ml) tomato sauce
• 2 Tbsps apple cider vinegar
• ½ cup (125ml) Chelsea Treacle
• 2 Tbsps Chelsea Caster Sugar

• 12 plump scallops on the half shell
• 2 tablespoons oil
• 2 – 3 cloves garlic, crushed (1 teaspoon)
• 1 teaspoon crushed fresh ginger
• 4 tablespoons lime juice
• 1 teaspoon Chelsea Caster Sugar
• 1 teaspoon grated lime rind
• 2 tablespoons freshly chopped coriander leaves

• 1 Cup Flour
• 2 ½ cups of Chelsea Golden Syrup
• 2 ½ cups of Chelsea White Sugar
• 1 ½ cup of water
• ½ cup Chelsea Icing Sugar
• 1 cup of yeast

• 2-2.5 kg chicken, cut into pieces
• 10 cloves garlic, kept whole
• 3 lemons, cut into wedges
• 1 handful of fresh thyme, about ½ cup
• 4 tablespoons extra virgin olive oil, or lemon flavoured olive oil
• 200 ml white wine
• 2 tablespoons Chelsea Soft Brown Sugar
• sea salt and freshly ground black pepper

• 2 x 85g packets of port wine jelly

Custard

• 2 tbs custard powder
• 2 tbs Chelsea Caster Sugar
• 600ml milk

• To assemble
• 400g jam swiss roll,
• cut into 1cm thick slices
• 2 tbs sweet sherry
• 600ml of thickened cream
• 400g can sliced peaches, drained
• Raspberries

• 4 extra large eggs
• 1 cup Chelsea Caster Sugar
• ¾ cup sunflower oil
• ½ cup plain yoghurt
• Finely grated rind of 1 lemon
• 1 cup almond meal
• 1 cup plain flour
• 3 tsp baking powder

Lemon Thyme Syrup

• ½ cup Chelsea Caster Sugar
• ½ cup water
• 2 tbs lemon juice
• 3-4 sprigs thyme
• 1 tbs limoncello

Lemon Buttercream Icing

• 150g butter, diced and softened
• 250g pkt Chelsea Vanilla Icing Sugar
• ¼ cup of the lemon syrup

To decorate

• Roasted lemon slices
• Thyme leaves

• 150g pitted dates
• 100g butter
• 3 Tbsp Chelsea Organic Agave Syrup
• 50g dried apricot, finely chopped
• 50g chopped toasted hazelnut
• 3 Tbsp mixed seed
• 50g raisins
• 150g porridge oat