Place the chickpeas, tahini, garlic, lemon juice, beetroot, cumin, salt and pepper in a food processor and process until smooth. Place in a serving bowl and top with the yoghurt, walnuts and lemon ...

+ If you prefer, you can use the microwave for this step. Heat for 20 seconds at a time, stirring until completely melted and combined. ++ You can make this mixture in advance and refrigerate for up ...

Preheat oven to 160°C (325°F). Place the flour and cacao in a bowl. Add the maple syrup, sugar, oil, vanilla and eggs and mix until combined. Pour the mixture into a 20cm square cake tin lined with ...

+ This recipe calls for a whole leg of ham with the bone in that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham in your part of the world (sometimes the case in the UK), ask your ...

To make the meringue topping, place the sugar and water in a saucepan over medium-low heat and stir until the sugar is dissolved. Simmer for 3 minutes and remove from the heat. Using a hand-held ...

Preheat oven to 160ºC (320ºF). To make the caramel syrup, place the butter, sugar and water in a saucepan over medium heat and stir until the butter is melted and the sugar is dissolved. Set aside.

Preheat oven to 160°C (325°F). Place the milk, hazelnut meal, dates, butter, vanilla, eggs, flour, cocoa, sugar and chocolate in a blender and blend until smooth. Pour the mixture into a lightly ...

Preheat oven to 240°C (475°F). Place the parsnip, oil and sugar in a large bowl and toss to coat. Divide between 2 large oven trays and cook for 6–8 minutes. Turn and cook for a further 5–6 minutes or ...

Place 1½ cups (225g) of the flour, beer in a bowl and season with salt. Whisk until smooth and set aside in the refrigerator. Place the potato in a large bowl, cover with cold water and wash well.

Place char siu sauce, soy sauce, honey and chilli jam in a large bowl and mix to combine. Set 1 cup of the mixture aside. Add pork to the bowl. Toss to coat and refrigerate for 1 hour to marinate.

Place the flour in a medium bowl. Place the eggs in a separate medium bowl. Place the quinoa flakes in a small shallow tray. Dust the chicken in the flour, dip in the egg and coat in the quinoa flakes ...

Preheat oven to 220°C (425°F). Place the tomato relish, maple syrup, oil, salt and pepper in a small bowl and blend with a hand-held stick blender until smooth. Place the ribs in a deep-sided oven ...