Instructions

Sprinkle the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan.

Chop the chilli and add to the sugar.
 Peel and roughly slice the bananas on the diagonal.

 Add the bananas and coat in the caramel, then add the butter. Allow the bananas to caramelise for 2-3 minutes before pouring in the rum and flambéing.

Let the flames burn out, then pour in the coconut milk and swirl to combine. Cook out for a further 1-2 minutes before removing from the heat.

 Spoon the hot bananas into the bottom of the serving glasses/bowls and top with a scoop of vanilla ice cream to serve. 
 

Instructions

Preheat oven to 190°C. Line a large roasting pan with non-stick baking paper.

Place the carrots, onion and oil in a large bowl and gently toss until well coated. Arrange carrots and onion, in a single layer, in the lined pan. Roast in oven for 20 minutes or until tender.

Sprinkle over the sugar and vinegar and gently toss to coat. Roast for a further 25-30 minutes or until vegetables are tender and caramelised.

Season with salt and pepper to serve.

Instructions

Cutting  the produce is the most important part of this dish so don't over look the importance of getting it right. The flavours and texture really need a fine matchstick to work properly. If your knife skills aren’t up to speed yet, buy one of those matchstick peelers or matchstick mandolins in good cook shops. That should help.

Dress the beetroot and pear matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste to check that the flavours are balanced.

Divide the salad between four plates or put it on a big platter, crumble over the creamy white feta, and sprinkle over the baby mint leaves and the sunflower seeds if you’re using them.

Instructions

Preheat oven to 220°C.

Brush a baking tray with melted butter.

Place pastry sheet on greased tray and cut a 2cm border around sheet, only cutting half-way through.

Combine almond meal, sugar, cinnamon and egg white, and spread evenly over pastry.

Top with an overlapping layer of apples.

Bake in preheated oven for 20 minutes or until apples are tender and pastry is crisp.

Meanwhile, melt jam in a small saucepan over low heat. Strain through a fine sieve into a bowl.

Brush evenly over apples and pastry. Cut apple tart into quarters. Cut each quarter in half diagonally and serve immediately.
 

Instructions

Put the tomato slices in a large saucepan.

Peel and dice the apples and add them to the tomatoes.

Add the onions, sugar*, vinegar, raisins and salt. Mix well. Cook over medium heat for about 30 minutes.

Add the red pepper flakes, mustard seed, dry mustard, ginger and grapes to the hot mixture.

Cook for about 30 minutes longer, or until mixture is thick.

Pack chutney into hot sterilized jars, preferable 1-cup size. Seal at once.