Finely chop the onion and cook in a saucepan over medium heat with the butter for 5 minutes, until softened.
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1 large onion
20g unsalted butter |
Pour the milk, double cream, nutmeg, and salt into a large saucepan. Bring to a boil over high heat, then turn off the heat and let it sit for 7 minutes to allow the flavours to infuse.
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300ml milk 150ml double cream ½ tsp ground nutmeg Salt |
Roughly chop or blitz the hot cross buns in a food processor until they form fine crumbs. Stir them into the infused milk mixture, ensuring they are fully combined. The sauce should thicken to a smooth, velvety texture, ready to serve alongside your Easter roast lamb dinner.
| 4 hot cross buns |
A rich, moist banana loaf made with cacao, agave and plenty of chocolate bites, finished with caramelised banana slices on top and a smooth banana frosting.
A bright, healthier and zesty twist on the classic. I use a buttery oat crust instead of biscuits and add spinach powder for a natural colouring with no add flavour.
My 3 cheese beef cottage pie with a rich minced beef cooked with mushrooms and Marmite for that deep umami kick. Topped with an easy rustic cheddar mash, gooey mozzarella, and a final hit of parmesan for the nutty finish.
Let’s Dive In! Stage 1 - Cook the chilli Preheat the oven to 200°C. Heat a large frying pan over medium heat and cook the minced beef and pork until browned. Add the onion, garlic, spices and red pepper and cook...
Let’s Dive In! Stage 1 - Prepare the Potatoes Boil the diced potatoes in salted water until just tender but not falling apart (about 8 minutes). Drain and let them cool slightly. 800g potatoes, cubed Stage 2 - Fry the...
Breakfast Overnight Oat Fritters are a quick and filling way to start the day. Get creative with your toppings. gluten free and vegan options available.
