Duck recipes

Bacon-and-date roast duck legs on lentils

40 minutes

Chilli recipes

Creamed spinach with smoked chilli-yoghurt

30 minutes

Chocolate recipes

Crunchy hazelnut chocolate pralines

15 minutes

Aliums

Tagliatelle with caramelised onion and yoghurt sauce

45 minutes

Lamb recipes

Deboned leg of lamb with turmeric sweet potato mash

1 hour 20 minutes

Asian recipes

Asian-style slow-cooked pork shoulder

3 hours

Cake recipes

Lemon-and-yoghurt cake

30 minutes

Easter recipes

Home-made steamed buns with pickled cucumber and pickled fish

1 hour 15 minutes

Crumbed recipes

Cheat’s lemon-and-dill crumbed salmon roast

45 minutes

Chicken recipes

Tomato-and-tuscan chicken tray roast

1 hour

Apple recipes

Roast pork belly with cider, apple and sage

55 minutes

Chocolate recipes

Chocolate-filled doughnuts

10 minutes

Chocolate-filled doughnuts

By Abigail Donnelly

Serves Makes 8

Difficulty Easy

Prep Time 2 hours

Cooking Time 10 minutes

Ingredients

2 t dry yeast
1 1⁄2 T warm water
1⁄2 cup milk, warmed
2 T caster sugar, plus extra for sprinkling
50 g butter, melted
270 g flour
2 free-range eggs
Vegetable oil, for frying

For the chocolate ganache filling:

200 g milk chocolate, roughly chopped
2⁄3 cup cream

Method

Place the yeast, water, milk and 1 T sugar in a large glass bowl. Place in a warm place for 20 minutes, or until bubbles appear on the surface.
Add the remaining ingredients and use a knife to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth.
Place the dough in a lightly oiled bowl. Cover with a clean, damp cloth and place in a warm area for approximately 45 minutes, or until doubled in size.
Once doubled, knead for 5 minutes until smooth and elastic. Roll 2 T dough into a ball and place onto a greased baking tray. Repeat with the remaining dough and set aside for 30 minutes.
Heat the oil to 180°C in a large saucepan. Deep-fry the doughnuts for 1 minute on each side, or until golden. Drain on kitchen paper and sprinkle with caster sugar.
To make the ganache, heat the cream in a saucepan and stir in the chocolate. Allow to cool and set. Pour the ganache into a piping bag.
To assemble, make a small incision into the side of each doughnut. Pipe the ganache into the doughnuts and serve immediately.

Cook's note: There’s no shortage of great doughnuts on offer but nothing beats the satisfaction of eating a still warm, ganache-filled, home-made doughnut.

Discover more recipes featuring chocolate here.

Nuke-it noodle bowl

Pepper steak-and-sweet onion rösti pie

Butter bean cacio e pepe

Bacon-and-date roast duck legs on lentils

Creamed spinach with smoked chilli-yoghurt

Crunchy hazelnut chocolate pralines

Tagliatelle with caramelised onion and yoghurt sauce

Deboned leg of lamb with turmeric sweet potato mash

Asian-style slow-cooked pork shoulder

Lemon-and-yoghurt cake

Home-made steamed buns with pickled cucumber and pickled fish

Cheat’s lemon-and-dill crumbed salmon roast

Tomato-and-tuscan chicken tray roast

Roast pork belly with cider, apple and sage

Chocolate-filled doughnuts

Chocolate-filled doughnuts

Ingredients

Method