Blanch the spinach in a large saucepan of salted boiling water for 30 seconds, then refresh under cold water. Trim the ends, gently squeeze out the excess water and divide into 4 bunches. Place 1 of ...

Place the coconut milk, water, lime, coriander roots, salt and fish sauce in a large deep-sided frying pan over high heat and bring to the boil. Add the chicken, reduce the heat to low and cook, ...

Place the almond spread, soy sauce, garlic, coconut milk, chilli and chicken in a large bowl and toss to coat. Set aside for 30 minutes to marinate. Thread the chicken onto metal skewers. Place the ...

To make the pickled red onion, place the onion and vinegar in a bowl, toss to combine andset aside to pickle for 15 minutes. To make the peanut sauce, place the peanut, hoisin, ginger and water in a ...

Place the butter and chocolate in a medium saucepan over low heat and stir until melted and smooth. Add the cocoa and milk and stir to combine. Set aside to cool slightly. + The cake is ready when it ...

To make the raspberry swirl, place the raspberries, sugar and vanilla in a small saucepan over medium heat and cook, stirring occasionally, for 3–4 minutes or until slightly reduced. Strain into a ...

Place the flour, cornflour, baking powder and salt in a large bowl and mix to combine. Add the buttermilk, oil and egg yolks, whisk until smooth and set aside. Place the eggwhites in a medium bowl and ...

Place the dates, almonds, peanut butter and cocoa in a food processor and process until finely chopped and well combined. Using slightly damp hands, roll 2 teaspoons of the mixture into a ball and ...

Preheat oven to 150°C (300°F). Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly ...

Place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until combined. Add the iced ...

Place the cream in a small saucepan over medium heat. Cook, stirring occasionally, until hot but not boiling++. Place the chocolate in a large bowl and add the cream, stirring once to remove any ...

Preheat oven to 160°C (325°F). Grease a 2.5-litre-capacity Bundt tin. Place the oil, eggs, lemon rind, lemon juice, yoghurt and sugar in a large bowl and whisk to combine. Sift in the flour and whisk ...