The orange flavour keeps this dessert refreshing and light. Cook’s tip: To make stock syrup, boil together 50ml of sugar and 50ml of water for 5 minutes, then cool overnight.
Sticky beef stir-fry with sprouts is the perfect weekday dinner. Quick and easy, it’s bursting with flavour and very satisfying. As with many Asian-inspired dishes, the secret is…
This is a simple, seasonal and tasty start to a traditional Italian four-course meal. Grilled asparagus with rocket, Parmesan and fried egg is deliciously tender, crisp and fresh.
Butternut seeds taste great toasted. To prepare your butternut, peel it with a potato peeler, chop in half and then scoop out the seeds.
Scoop up the sauce with loads of crusty bread – a meal in itself. TO DRINK: Bellingham Fair Maiden contains six grape varieties, with the emphasis on chenin. It is a gorgeous combination of white wine flavours (spice, fruit and herbs) that will stand up to this dish’s intricate flavours.
Print Recipe Ginger bunny biscuits Serves: 20 Cooking Time: 30 mins Ingredients 125g butter 125ml (½ cup) muscovado sugar 7,5ml (1½ tsp) ground ginger 15ml (1 tbsp) glacé ginger, finely chopped 300g (2½ cups) cake flour 125ml (½ cup) golden syrup ICING 1 large egg white 70g (½ cup) icing sugar blue food colouring Instructions