Season - Winter

• 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)

• 4 ozs (110g) Butter
• 4 ozs (110g) Chelsea White Sugar
• ½ cup Milk
• ¾ of a Ib (340g) Plain Flour (sifted)
• 1 cup Chelsea Treacle
• 1 ¼ tsp Baking Soda
• 1 tsp Ground Ginger
• ¼ tsp Cinnamon
• ½ tsp Salt
• ¼ tsp Ground Cloves

• 1 ½ kg Blade Steak
• 1-2 Onions
• 125g Chelsea Soft Brown Sugar
• 125ml Sherry or Red Wine
• 625ml Worcestershire Sauce (Mild)
• 5g Crushed Ginger
• 5g Mixed Spice
• 1-2 red Capsicums - for colour
• 1 cup Watties Frozen Rainbow mix or Sliced Carrots
• 1 Tin Beef Casserole mix of just add
• 3 Tbspns cornflour mixed with a little water to thicken at end of cooking
• Pepper and salt to taste

• 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 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

• 1x 380 gram can store-bought caramel filling
• ⅓ cup (80ml) cream
• 200 grams dark chocolate, chopped
• 60 grams butter
• 3 eggs
• ½ cup Chelsea Soft Brown Sugar
• 1 teaspoon vanilla
• ½ cup ground almonds
• Cocoa, for dusting

• 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

Torte

• 125g roasted hazelnuts
• 125g raw almonds or macadamias
• 250g dark chocolate, roughly broken
• 250g dates, chopped
• 1 tbsp baking cocoa, sifted
• 6 egg whites, at room temperature
• ½ cup (82g) Chelsea Icing Sugar
• extra Chelsea Icing Sugar, for dusting

Brown Sugar Mascarpone Cream

• 2 tbsps Chelsea Soft Brown Sugar
• 250g mascarpone cheese

• 1 bunch rhubarb, trimmed and cut into 6cm lengths
• ½ cup Chelsea Coconut Sugar
• ¼ cup water
• 3 strips orange peel
• 2 fresh bay leaves
• 1 punnet blackberries
• 1 punnet raspberries
• Greek yoghurt or coconut yoghurt , for serving

• 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

• 50g butter
• 2 large onions, chopped
• ½ cup flour
• 10-12 pieces of chicken, bone-in breasts, thighs, legs etc (allow 1-2 pieces per person)
• 2 crisp red apples, cored and cut into wedges
• 2 cups of apple cider or apple juice
• ¼ cup dried sultanas or currants
• ½ tsp dried mixed herbs
• 1 Tbsp Chelsea Soft Brown Sugar
• salt and freshly ground black pepper to taste

• 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

Chocolate Cake

• 2 cups Edmonds Gluten Free Flour
• ½ cup cocoa powder
• 1½ tsp Edmonds Baking Powder
• 1½ tsp Edmonds Baking Soda
• 1½ cups Chelsea Caster Sugar
• ½ tsp salt
• 2 eggs
• 1 cup Meadow Fresh Original Milk
• ½ cup Olivani Pure Olive Oil
• 1 cup boiling water

Buttercream

• 125gm butter, softened
• 1½ cup Chelsea Icing Sugar
• 1 tbsp Meadow Fresh Original Milk

To Serve

• Chelsea Icing Sugar for dusting

• 2 tbs coconut oil
• 1 large egg, lightly beaten
• 2 tbs plain flour
• 1½ tbs Chelsea Dark Cane Sugar
• 1 tbs cocoa powder
• ¼ tsp sea salt flakes
• ½ tsp vanilla extract
• 1 soft chocolate truffle of your choice (we used Lindt Lindor balls)
• chocolate sprinkles (optional)chocolate sprinkles (optional)
• Chelsea Icing Sugar (optional)
• Tip you will also need a large microwave-safe mug that can hold around 300ml of liquid