Preheat the oven to 200C. On a chopping board, place the pumpkin cut side down. Place a chopstick along each side of the pumpkin and slice thinly. The chopsticks will prevent it from cutting all the ...

Place the pork, trimmed of all excess fat, in a large slow cooker (approx. 6.5 litres). Season with thyme, sea salt and cracked pepper.

Line a 20 x 30cm baking tin with baking paper. Find two bowls, and in the first melt the white chocolate and peanut butter together in a microwave stirring every 30 seconds until nice and creamy. Pour ...

Pour the melted butter over the bread crusts in a bowl and toss well, ensuring each crust is coated. Sprinkle the sugar and cinnamon over the crusts and toss through. Preheat oven to 170°C. Arrange ...

Season steaks generously with salt and black pepper. Heat large char-grill pan over high heat. Add oil then steaks and cook 3 mins per side or until browned on both sides and internal temperature is ...

Soak 6 long skewers in water for 10 minutes; alternatively use 6 metal skewers. Preheat the BBQ to medium. Thread mango cubes, rounds of chorizo and squares of haloumi in turn onto the skewers. Using ...

Preheat oven to 170°C (150°C fan-forced) and line an oven tray with baking paper. To make the pavlova: Place 140ml lukewarm water into a large mixing bowl. Carefully add pavlova mix. Beat with an ...

Heat oven to 180°C. In a small bowl, mash the butter with one-third of the thyme leaves and the juice and zest of half a lemon. Mix everything together with some seasoning and set aside. Place the ...

Place lamb chops, half the oil and thyme in a large snap-lock bag. Heat a large char-grill pan or barbecue over medium-high heat. Cook chops for 4-5 minutes each side, or until cooked to your liking.

To make the dressing, add the capers, cornichons, shallots, dill, lemon juice, mustard with the yoghurt in a bowl. Mix well to combine then refrigerate until ready to use. Assemble the salad ...

In a large bowl, add the butter, salt and whisk until light and fluffy. Continue whisking and add the vanilla, then icing sugar a little at a time. When the sugar is incorporated, add the brandy a ...

Preheat oven to 240˚C/220˚C fan-forced. Remove any netting (see tip) or string from pork and unroll. Place rind side up onto a board. Pat dry with paper towel. Using a sharp knife, score pork rind at ...