Season - Summer

• 1kg nectarines, blackboy peaches & gooseberries, finely chopped
• 1kg Chelsea Jam Setting Sugar
• 1 knob butter (10g)

• 250g raw almonds
• ½ cup plain flour
• 3 lemons, finely grated rind & juice
• 300g fresh ricotta, drained
• 225g soft unsalted butter
• 1 ¼ cups Chelsea Caster Sugar
• 6 eggs, separated

• 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

• 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

• 2 tablespoons soy sauce
• 2 tablespoons Chelsea Dark Cane Sugar
• ¼ cup vinegar
• 1 teaspoon crushed garlic (1-2 cloves)
• 1 teaspoon grated fresh ginger
• 1 tablespoon smooth Dijon-style mustard
• 1 tablespoon cornflour mixed with ½ cup cold water

• 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

• 300 – 500g cooked & peeled prawns (I've used the ones with their tails still on)
• 2 firm but ripe avocados, peeled and sliced
• 1 punnet cherry tomatoes, halved (about 2 cups)
• 1 handful blanched green beans, topped & tailed
• 2 handfuls mixed salad leaves or mesclun
• 1 handful roughly chopped or sprigged parsley

For the dressing

• 2 tablespoons lite olive or canola oil
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped coriander
• 2 tablespoons cold water
• 1 tablespoon Asian fish sauce
• 1 teaspoon Chelsea Soft Brown Sugar
• 1 – 2 cloves garlic, crushed (½ teaspoon)

• 6 peaches cut in half and stones removed
• 2 Tbsp brandy (or liquor of your choice or orange juice)
• 3 egg Whites
• 1 ¼ cup Chelsea White Sugar
• 3 tsp cornflour
• ½ tsp vanilla essence
• 1 tsp malt vinegar
• 1 ½ cups desiccated coconut

• 1 large Granny Smith apple, peeled and very finely chopped
• ⅓ cup lemon juice
• 500g raspberries
• 300g strawberries, hulled and sliced
• 200g blackberries
• 1kg Chelsea Jam Setting Sugar

• 2 cups Chelsea Caster Sugar
• 6 egg whites only
• 1 heaped, and I mean heaped desertspoon of edmonds cornflour
• 1 dessertspoon of malt vinegar
• Essence, can be vanilla, or strawberry, or even chocolate, your call
• 4 Tablespoons of cold water

• 1.3kg ripe nectarines
• 1kg Chelsea Jam Setting Sugar

• 3 tspns vegetable oil
• 1 red onion finely sliced
• 1 clove garlic, finely chopped
• 1 long red chilli, deseeded, chopped*
• 1 tablespoon yellow mustard seeds
• 4 fresh mangos, peeled and coarsely chopped**
• 1 cup apple cider vinegar
• 1 ¼ cups Chelsea Caster Sugar
• * For extra hot chutney add 2 long chillies.
• ** If unavailable, use defrosted frozen mango cheeks.

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

• 8 chicken drumsticks
• ¼ cup Chelsea Golden Syrup
• 2 Tbsp balsamic vinegar
• 2 Tbsp finely chopped basil
• 1 Tbsp Dijon mustard
• 1 garlic clove, crushed

• 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