Ingredients

• 100 g wonton wrappers, sliced 1 cm wide
• vegetable oil to deep fry
• ¼ cup (40 g) thinly sliced candied ginger
• 1 thumb sized piece (40g) grated fresh ginger
• ¼ cup (40 g) thinly sliced pickled ginger
• 2 tbsp (20 g) julienned red salted ginger *
• 2 tbsp (20 g) pickled onion, sliced finely
• 1 cup (100 g) shredded carrot
• 2 cups (100 g) shredded lettuce
• 1 cup (100 g) shredded green apple
• 1 cup (100 g) shredded cucumber
• 1 medium-large (180 g) turnip, shredded
• 200 g thinly sliced sashimi salmon
• 1 tbsp finely chopped coriander
• 3 green shallots, finely shredded
• ½ cup (75 g) sesame seeds, toasted
• ¾ cup (100 g) crushed roasted peanuts
• ½ tsp five spice powder
• ½ tsp pepper

• ½ cup (150 g) Chinese plum sauce*
• 1½ tbsp soy sauce
• 2½ tbsp sesame oil
• 2 tbsp warm water

Directions

Ingredients

• 1x 7 g yeast sachet
• 300 ml lukewarm milk
• 500 g (3⅓ cups) plain flour
• 35 g caster sugar
• 1 tsp vegetable oil
• 1 cucumber, sliced
• 1 tbsp rice wine vinegar
• coriander leaves and chilli sauce, to serve

• 3 garlic cloves, crushed
• 5 cm-piece ginger, sliced
• 3 star anise
• 1 cinnamon quill
• 1 tsp Sichuan peppercorns (see Note)
• 1 long red chilli, chopped
• 125 ml (½ cup) Chinese rice wine (shaoxing) (see Note)
• 80 ml (⅓ cup) dark soy sauce
• 55 g (¼ cup) brown sugar
• 4 chicken breast fillets
• 75 g (½ cup) rice flour
• 1 tsp five-spice powder
• 1 tsp dried chilli flakes
• vegetable oil, to deep-fry

Directions

Ingredients

• 60 ml (¼ cup) vegetable oil
• 4 lamb shanks
• 2 celery stalks, 1 halved lengthwise, 1 thinly sliced
• 2 long red chillies, 1 halved lengthwise, 1 thinly sliced
• 2 leeks, 1 quartered, 1 thinly sliced
• 75 g (⅓ cup) black bean and garlic sauce
• 2 tsp ground cumin
• 1 L beef stock
• 1 tsp Sichuan peppercorns
• chopped flat-leaf parsley, to serve

Directions

Ingredients

• 1 box Pilsbury Caramel Apple Cake Mix
• 1 (8 ounce) block cream cheese, softened
• ½ cup butter, softened
• 1 egg
• 1 can Pilsbury Caramel Apple Frosting

Directions

Ingredients

• 4 large chicken breasts
• 2 sleeves Ritz crackers
• 1/4 t salt
• 1/8 t pepper
• 1/2 C milk
• 3 C cheddar cheese, grated
• 1 t dried parsley

• 1   10 ounce can cream of chicken soup
• 2 T sour cream
• 2 T butter

Directions

Ingredients

• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt
• Freshly ground black pepper

• 1 egg
• Four 4-ounce salmon fillets, about 1 inch thick, skin removed if desired
• 3 tablespoons olive oil, divided
• 2 tablespoons Sweet Mustard Sauce, (see above)
• Salt and freshly ground black pepper
• 1 tomato cut into four 1/2 -inch slices
• 1/4 red onion, sliced thinly
• 8 slices dark rye or multi-grain bread

• 1 avocado halved, pitted, and cut into 1/2 inch slices
• 2 teaspoons capers, drained

Directions

Ingredients

• 80 ml (⅓ cup) kirsch (see note)
• 600 g frozen cherries, defrosted, drained on paper towel
• chocolate curls and grated chocolate, to decorate

• 60 g cold unsalted butter, chopped
• 125 g plain flour
• 55 g (¼ cup) caster sugar
• 1 tbsp ground almonds
• zest of 1 lemon
• 1 egg yolk

• 60 g dark chocolate (70% cocoa solids), chopped
• 75 g unsalted butter, chopped, at room temperature
• 165 g (¾ cup) caster sugar
• 6 eggs
• 50g (⅓ cup) plain flour
• 75g (½ cup) cornflour
• 2 tbsp cocoa powder
• ½ tsp salt

• 2 tbsp powdered gelatine
• 1.2 litres thickened cream
• 2 tsp vanilla extract

• 200 ml thickened cream
• 400 g dark chocolate (70% cocoa solids), chopped

Directions

Ingredients

• 260 g (1¾ cups) plain flour
• 125 g butter
• 300 g sour cream
• 400 g (about 6) middle bacon rashers, rind removed, thinly sliced
• 2 tbsp olive oil
• 700 g (about 4 large) red onions, halved, thinly sliced
• 1 egg yolk, lightly beaten
• 4 eggs, lightly beaten
• 80 ml (⅓ cup) milk
• 2 tbsp chopped chives
• ½ tsp caraway seeds
• green salad, to serve

Directions

Ingredients

• 1½ tbsp extra-virgin olive oil
• juice and finely grated rind of 1 lemon, plus wedges to serve
• 125 g buckwheat
• 8 sprigs thyme
• salt and black pepper
• 150 g green beans, sliced in halves lengthways
• 250 g block haloumi, halved horizontally
• 1½ tbsp honey
• 6 chargrilled artichoke hearts, halved (see Note)

Directions

Ingredients

• 1 tbsp olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, finely chopped
• 1½ tbsp picked lemon thyme leaves
• 400 g tin tomatoes with herbs
• 400 g tin lentils, drained and rinsed
• ¼ cup picked oregano leaves
• salt and black pepper
• 140 g chargrilled eggplant slices, cut into 3 cm pieces
• 80 g fresh ricotta
• 80 ml (⅓ cup) Greek yoghurt
• 1 egg
• mixed green leaves, to serve

Directions