Season - Summer

• 1kg plums, halved with stones removed
• ¼ cup French Lavender flowers, rinsed (or other edible lavender varietal i.e. Lavendula angustifolia, which also may be sold as Lavendula officianalis, Lavendula vera or True English Lavender)
• 1kg Chelsea Jam Setting Sugar
• 10g butter

• 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

• 250g punnet strawberries, hulled
• 3 tbsp Chelsea Icing Sugar
• 500g non-fat yoghurt
• 1 tsp vanilla extract

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

• 350gm fresh or frozen cranberries
• 1 pineapple, skin removed and flesh chopped
• 4 apples, roughly chopped (skin and all!)
• 1kg Chelsea Jam Setting Sugar

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

• 7 medium free-range egg yolks
• 75gm (3oz) Chelsea Caster Sugar
• 25gm (1oz) plain flour
• 4 tsp cornflour
• 500ml (18fl oz) whole milk
• 1 tsp vanilla syrup
• Chelsea Caster sugar, for dusting
• 200gm dark chocolate melts

• 125g + little bit more butter (extra is for top
• of muffin tin)
• 1 ½ cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ cup Chelsea Caster Sugar
• 1 egg, slightly beaten
• 1 cup very well mashed banana
• 1 tsp vanilla essence
• 1 cup chocolate chips

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

• 2 tbsps cocoa powder
• 3 eggwhites (from 50g eggs), at room temperature
• 1 tsp cornflour
• ¾ cup Chelsea Raw Sugar
• 1 tsp vanilla essence
• Cocoa powder, for dusting, to serve (optional)

• 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

• 1 cup acidophilus yoghurt
• 2 cups mixed berries. Can be frozen raspberries, blueberries, strawberries etc
• 1 cup ice cubes or crushed ice
• 1 – 2 cups trim milk or soya milk
• 2 tsp Chelsea Golden Syrup
• 2 Tbsp ground almonds