Christmas dessert

Gooseberry cream vanilla sponge trifle with singed meringue caps

2 minutes

Afternoon tea

White chocolate cardamom and orange layered cake with white chocolate ganache

1 hour

Berry recipes

Rhubarb and strawberry tart

40 minutes

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10 - 15 minutes

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25 minutes

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40 minutes

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1 hour

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Strawberry pavlova

1 hour, plus 3 hours setting time

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Salted banana toffee millefeuille

1 1/2 hours

Beans recipes

Bay leaf kebabs with baked cannellini beans

30 minutes

Cake recipes

Chocolate, cardamom and orange cake

1½ hours

Corn recipes

Corn on a stick

8 minutes

Corn on a stick

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 8 minutes

Ingredients

1 x 800 g organic sweet-corn coblets
45 - 60 g organic butter, melted
Chives, finely chopped, for sprinkling (optional)

For the sauce, mix together:

100 g organic low-fat cream cheese
6 T organic cream

Method

Place the corn coblets in a saucepan just large enough to take them in a single layer. Pour in enough water to cover (don’t add salt as this will toughen the corn).

Bring to a boil then simmer for 3 minutes, or until tender.

Drain and spike with short skewers.

Brush with melted butter and dab with the sauce. Sprinkle with chopped chive, if using.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Gooseberry cream vanilla sponge trifle with singed meringue caps

White chocolate cardamom and orange layered cake with white chocolate ganache

Rhubarb and strawberry tart

Grilled pineapple with rum and raisin ice cream, crumble and butterscotch sauce

Creamy butternut pasta

Porcini Cappuccino

Miso and corn chowder

Strawberry pavlova

Salted banana toffee millefeuille

Bay leaf kebabs with baked cannellini beans

Chocolate, cardamom and orange cake

Corn on a stick

Corn on a stick

Ingredients

Method