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Rinse the asparagus, peel the stalks and then remove the tough white ends at the base. Sauté in butter (along with sage leaves) until tender. Season with sea salt and cracked pepper to serve. Have you ...

This lip-smacking lamb is just delicious served with silky-smooth mashed potatoes and sautéed green beans served with lemon juice and fresh parsley.

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.

Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.

Preheat oven to 180°C. In a small bowl mix together oregano, honey and mustard and season with sea salt and cracked pepper. Place the lamb into a roasting tray and baste with the honey mustard mixture ...

Combine spices and half the oil in a large bowl. Add beef and turn to coat in spice mixture. Heat remaining oil in a large pan over medium-high heat. Add beef and cook for 5 minutes or until browned ...

1/2 cup (110 grams) caster sugar (for the custard) 1/3 cup (50 grams) plain flour (for the custard) To make the custard: In a saucepan over low heat combine the milk, cream, vanilla bean and seeds.

Preheat the oven to 180C. Line a 30 x 20cm baking dish with baking paper. In a bowl, combine the cake mix and melted butter to form a dough. Spread the dough evenly in the baking dish and bake for 15 ...

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