Almond & Mandarin Cake
Loosely based on the wonderful Clementine Cake which I first started cooking from Nigella’s game-changing book “How to Eat”
Teresa's Anzac Feijoa & Apple Crumble
Combining two of our favourite things this crumble can be adapted to any fruit you have peaches, rhubarb and apple, pear or plum.
Duck Cassoulet from Le Creuset
Cassoulet is a hearty bean-based dish that originates from the south of France. There are numerous local variations, but the main ingredients usually consist of beans, pork and sausage. Serves 6. Cooks notes: Duck confit can be bought ready prepared in jars or cans. Alternatively, you can make it at home by slow cooking duck legs in goose fat.
Diana Henry's Moroccan Spiced Chicken
This recipe would struggle to be any easier, from Diana's book Simple it certainly lives up to the title. Ready to serve and enjoy with very little fuss in under an hour.
Milly's Korean Sticky Ribs
Make sure to try my new rib go to, which highlights my latest favourite flavour Gochujang, a savoury, sweet and spicy fermented condiment from Korea.
Milly's Oh-So-Simple Christmas Cake
If you're anything like us. Labour Weekend comes and goes with nary a Christmas baking session in sight! Our intentions are always good, but the execution ... not so much!