Savoury

• 1 ½ cups Edmonds Self Raising Flour
• ¼ Teaspoon Salt
• 25g butter
• 1 cup grated Cheese
• 1 small onion very finely chopped
• ¼ cup Meadow Fresh Original Milk approximately

• 2 cups Edmonds Standard Grade Flour
• 4 teaspoons Edmonds Baking Powder
• 1 teaspoon salt
• 2 Tablespoons Chelsea White Sugar
• 60g butter
• ¾ - 1 cup of Meadow Fresh Original Milk

Filling

• 70-g butter, melted
• ⅓ cup Chelsea Soft Brown Sugar - Packed
• 1 Tablespoon Cinnamon

Glaze (Optional)

• 1 cup Chelsea Icing Sugar
• ½ teaspoon vanilla
• 1-3 Tablespoons water

• Grated rind and juice of 1 lemon
• 6 chicken breasts, skinned and boned
• ½ cup flour
• ½ tsp salt
• ½ tsp paprika
• 2 Tbsp oil
• 2 Tbsp Chelsea Soft Brown Sugar
• 1 lemon, thinly sliced
• 1 cup chicken stock

• 1 Champagne pre-cooked ham (approximately 6-8kg)
• 3 Tbsp wholegrain mustard
• 1 cup Chelsea Maple Flavoured Syrup or Chelsea Honey Maple Flavoured Syrup
• 2 cups crushed pineapple
• Cloves

• 1 cup self raising flour
• ½ cup instant polenta
• sea salt and freshly ground black pepper
• 2 eggs
• ½ cup milk
• ¼ cup grated Parmesan cheese
• 2 spring onions, finely chopped
• 2 Tbsp chopped parsley
• 2 cups corn kernels, frozen, fresh or canned
• oil for frying

Avocado Salsa

• 2 firm but ripe avocados, peeled and diced
• juice of 1 lemon
• 1 Tbsp avocado oil
• 1 small red chilli, deseeded and finely chopped
• 1 tsp Chelsea Caster Sugar
• 3 Tbsp chopped parsley or coriander

• 2 Tbsp oil
• 3 – 4 cloves garlic, crushed (1 tsp crushed)
• 1 large onion, sliced
• 600 g pork schnitzels or lean pork steaks
• 1 cup pineapple pieces in juice or syrup (1 x 225g can)
• ¼ cup tomato or steak sauce
• 2 Tbsp malt or white vinegar
• 2 Tbsp Chelsea Soft Brown Sugar
• ½ red pepper, deseeded and sliced
• ½ green pepper, deseeded and sliced
• ½ yellow pepper, deseeded and sliced
• 1 cup canned baby sweet corn
• 1 cup slice button mushrooms
• 1 cup fresh or frozen green beans
• ½ cup bean sprouts
• 2 Tbsp chopped parsley or coriander
• ½ cup chicken or beef stock
• 1 Tbsp cornflour

• 4 - 6 medium large carrots
• 2 Tbsp Chelsea Dark Cane Sugar
• 1 Tbsp margarine or oil
• salt and freshly ground black pepper
• 2 Tbsp chopped parsley (optional)

• 1 pre-cooked ham (8-10kg)
• 20-30 whole cloves
• ½ cup Chelsea Maple Flavoured Syrup or Chelsea Honey Maple Flavoured Syrup
• ½ cup Chelsea Dark Cane Sugar
• 220g crushed pineapple in syrup, undrained
• 2 Tbsp wholegrain mustard
• 1 Tbsp lemon juice

• Chicken portions for 6 people, legs, breasts or a mixture
• 1 cup pitted prunes (the orange flavoured ones are great)
• 1 cup stuffed green olives
• ½ cup pitted black olives
• ¼ cup red wine vinegar
• ¼ cup olive oil
• ¼ cup drained capers
• 2 Tbsp chopped oregano
• 1 tsp crushed garlic (2 – 3 cloves)
• 3 – 4 bay leaves
• Salt and freshly ground black pepper
• ¼ cup Chelsea Dark Cane Sugar
• 1 cup white wine
• ½ cup chopped Italian parsley
• ¼ cup rosemary sprigs

• 4 large beefsteak tomatoes
• sea salt and freshly ground black pepper
• 1-2 tsp Chelsea Demerara Sugar
• 2-3 rashers lean streaky bacon, per person

Scrambled Eggs (Per person)

• 2 eggs
• 2 Tbsp milk or cream
• 1 Tbsp chopped herbs, parsley, dill, chervil and or chives
• salt and freshly ground black pepper

• 1 ½ cups blanched peanuts (240g)
• ¾ cup raw almonds (120g)
• 1 ½ cups pretzel bows (150g)
• 1 ½ cups roughly broken plain crackers (Snax or Ritz crackers work well) (115g)
• 50g butter, cubed
• ¼ cup Chelsea Dark Cane Sugar (50g)
• 1 ½ Tbsp Chelsea Golden Syrup (tin)
• 2 tsp garlic powder
• 1 tsp ground cumin
• ½ tsp salt
• Pinch cayenne pepper

• 4 onions quartered
• 3 bay leaves
• ½ cup Chelsea Maple Flavoured Syrup
• salt and cracked pepper to season

• 4 large kumara, boiled
• 1 tbsp butter
• salt and pepper to taste
• 2 tbsps Chelsea Soft Brown Sugar
• 1 small tin pineapple chunks
• grated cheese for top

• ¼ cupChelsea Dark Cane Sugar
• ¼ cup soy sauce
• 1 Tbsp balsamic vinegar
• 1 Tbsp honey
• 2 cloves garlic, finely minced
• 1 Tbsp finely grated ginger
• 1kg chicken drummettes
• Sesame seeds and spring onions, for serving

• 500g prawn cutlets
• Skewers soaked in water
• Olive oil, for grilling
• 2 Tbsp Chelsea Golden Syrup
• 100g butter, melted
• 1 small red chilli, chopped
• 1 garlic clove, crushed
• 1 Tbsp capers, chopped
• 1 Tbsp flat leaf parsley, chopped
• 1 Tbsp chives, chopped
• Sea salt and cracked black pepper
• Lemon wedges to serve

• 2 Tbsp olive oil
• 4 lamb shanks, medium sized
• 2 medium onions, chopped
• 2 tsp finely grated or chopped fresh ginger
• 2 - 3 cloves garlic, crushed (1 tsp)
• 2 small chillies, chopped, seeds removed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 2 tsp cinnamon
• salt and freshly ground black pepper to taste
• 2 cups cooked chickpeas (canned are fine)
• 3 large tomatoes, chopped
• 3 large carrots, chopped finely
• 1 cup dried apricots
• 2 Tbsp Chelsea Dark Cane Sugar
• Garnishes
• 1 cup blanched almonds, chopped
• ½ cup chopped fresh coriander