Preheat oven to 180°C (350°F). Place the pineapple, water and ½ cup (110g) sugar in a wide saucepan over medium heat. Bring to the boil and cook for 15 minutes. Remove the pineapple and set aside.

Preheat the oven to 180°C. Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases. Place the flour, almond meal, baking powder, sugar, chia, yoghurt, oil, vanilla and egg in a bowl and mix ...

Preheat oven to 220°C (425°F). Place the quinoa in a small saucepan and cover with cold water. Bring to the boil and cook for 10–12 minutes or until tender. Drain well. Place the pumpkin and onion on ...

Preheat oven to 160°C (325°F). Place the oats, flour, sugar and coconut in a bowl and mix to combine. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted.

Preheat oven to 220°C (425°F). Place the cauliflower, garam masala and 2 teaspoons of the oil in a large bowl and toss to coat. Place on a large oven tray and cook for 20 minutes or until tender and ...

Place the breadcrumbs and milk in a large bowl and mix to combine. Set aside for 5 minutes to soak. Add the mince, onion, ginger, salt and 2 tablespoons of the hoisin and mix well to combine. Roll ...

Preheat oven to 160°C. Lightly grease a 28cm fluted loose-bottomed tart tin. Place the butter, sugar, lemon and orange rind and vanilla seeds in the bowl of an electric mixer and beat for 6–8 minutes, ...

Preheat oven to 150°C (300°F). Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly ...

Heat 1 tablespoon of the oil in a large heavy-based frying pan over medium heat. Add the cabbage, garlic and ginger and cook for 6 minutes or until soft. Place in a large bowl with the mince, chestnut ...

Place the quinoa and water in a medium saucepan over high heat. Bring to the boil, then cover and reduce the heat to low. Cook for 12 minutes or until almost tender. Stand, covered, for 5 minutes. Set ...

You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in soups, sauces, risottos and curries. Use the tender shredded chicken in anything from soups to sandwiches.

Preheat oven to 240°C (475°F). Place the cauliflower, garlic, salt, pepper and oil on 2 large oven trays and toss to combine. Cook for 10 minutes or until golden and just tender. Place 1½ cups of the ...