Ready to make your Christmas ham the talk of the table? This peach and honey glaze is your secret weapon — sticky, sweet and just the right amount of fancy. Plus, it’ll have everyone coming back for ...

Soak wooden skewers 30 minutes before using. In a bowl, combine the prawns with coconut milk and season with salt and pepper. Cover and marinate in the fridge for 20-30 minutes. Thread the prawns on ...

Pat pork dry using paper towel. place pork, rind side up and uncovered, on a plate. Refrigerate overnight (this is a must do step for perfect crisp crackling). Remove pork from the fridge 1 hour ...

In a large saucepan brown the mince over medium/high heat, stirring constantly to break up the meat, then drain off any fat. Add the tomatoes and their juices, the herbs, stock and sea salt and pepper ...

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Grease and line a 22cm round springform cake pan with baking paper. Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Spoon into prepared pan and ...

In a non-stick pan, over medium, heat the red curry paste until fragrant, 1 minute. Chop chicken into cubes. Add the chicken and seal, stirring to evenly cook. Add the peanut butter and mix through.

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Blitz strawberries in a blender until you have a smooth puree. Line biscuits on the base of your large serving bowl or small individual glasses. Pour the strawberry puree over the top, add fresh fruit ...

Pop the meat into the slow cooker. Sprinkle with lightly dried ginger. Season with cracked pepper. Pour over ginger ale. Cover and cook on low for 8 hours or until silverside is deliciously tender.

1 kg Chuck or boneless shin/gravy beef, cut into 3cm pieces ...

Preheat oven to 160°C (140°C fan-forced). Line a roasting tray with baking paper. Place beef in centre of tray and brush with 1 tablespoon oil. Sprinkle beef with fennel and coriander seeds. Season.