Season - Summer

• 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

• 4 medium egg whites
• 225g Chelsea Caster Sugar
• 1 tsp cornflour
• ½ tsp white wine vinegar
• ½ tsp vanilla essence

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

• 1kg strawberries, hulled and quartered
• 1kg Chelsea Jam Setting Sugar
• 1 vanilla bean, cut in half lengthways
• 10g butter

• 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

• 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

• 1kg fresh peaches (about 5 large)
• 1kg Chelsea Jam Setting Sugar
• 2 Tbsp brandy

• 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

• 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)

Cake

• 2 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• ½ cup cocoa
• ½tsp salt
• 1 ¾ cup Chelsea White Sugar
• 2 eggs at room temp
• ½ cup milk
• ½ cup sour cream
• ½ cup flavourless oil
• 1 tsp vanilla essence
• ½ cup hot black strong coffee
• 200 g melted dark chocolate

Chocolate Ganache

• 1 cup cream
• 400gm dark cooking chocolate, chopped