Preheat oven to 180ºC (350ºF). Place the pastry sheets on baking trays lined with non-stick baking paper. Top each pastry sheet with non-stick baking paper and place an additional baking tray on each ...

Preheat oven to 180°C (350°F). Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and ...

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs ...

Preheat oven to 180°C (350°F). Line a 23cm x 35cm baking tray with non-stick baking paper. Place the flour, coconut, sugar and butter in a large bowl and mix to combine. Using the back of a spoon, ...

Place the butter, sugar and milk in a medium heatproof jug. Place in the microwave on high for 30 seconds. Remove the jug from the microwave and using a fork, whisk the mixture until it’s smooth. Add ...

1kg store-bought panettone, ends trimmed, cut into 2.5cm-thick slices ⅓ cup (80ml) Pedro Ximénez sherry or orange juice 2 cups (500g) mascarpone 2⅓ cups (580ml) thickened cream ...

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 ...

Place the biscuits in a food processor and process until roughly chopped. Press half the biscuit crumbs into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper, reserving ...

extra finely grated parmesan and fried sage leaves, to serve Preheat oven to 200°C (400°F). Heat a large ovenproof saucepan over medium-high heat. Add the oil and onion and cook for 3 minutes or until ...

Preheat the oven to 220°C (425°F). Place the lemongrass, Thai lime leaves, garlic, fish sauce, oil and coriander roots and stems in a small food processor and process until finely chopped. Rub the ...

Preheat oven to 220°C (425°F). Line a large baking tray with non-stick baking paper. Place half the pumpkin, cut-side down, on a chopping board. Place a chopstick, lengthways, on each side of the ...

Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer.