Recipe Collection: Easter
Wholewheat Carrot and Honey Cake with Mascarpone Honey Icing Recipe
This Wholewheat Carrot and Honey Cake with Mascarpone Honey Icing recipe from the test kitchen at Rowse Honey is really something to enjoy.
Raymond Blanc’s Bread and Butter Pudding Recipe
This Raymond Blanc’s Bread and Butter Pudding recipe is a delicious way to use up any leftover bread. It is such a classic dessert!
Raymond Blanc’s Lemon Cake Recipe
Follow Raymond Blanc’s Lemon Cake recipe and the result will be fresh, zesty and as light as a cloud. A real winner with family and friends.
Best Ever Cookies Recipe
Is this the best ever cookies recipe? With a crisp outer layer and a soft, chewy centre, these super tasty cookies are easy to make.
Lorna’s Lamb Curry Recipe
A flavourful Punjabi Lamb Curry of locally sourced free-range lamb slow-cooked with whole spices and fresh ginger, garlic, onions & tomatoes.
Lorna’s Chicken Curry Recipe
Lorna’s Chicken Curry recipe is generations old and was awarded 2 Gold Stars at the Great Taste Awards in 2019.
Vegan Chocolate Chip, Almond Butter and Maca Cake Recipe
With its deliciously moist middle, this easy-to-make Vegan Chocolate Chip, Almond Butter and Maca Cake is definitely a crowd-pleaser.
Vegan Chocolate Cheesecake Recipe
This Vegan Chocolate Cheesecake recipe by Rosalia Barresi has a ginger biscuit crust and a rich, creamy and decadent ganache.
Vegan Peanut Butter and Oat Cookies Recipe
You have to give this easy-to-make Vegan Peanut Butter and Oat Cookies recipe by Rosalia Barresi a try. It looks good and tastes great too.
Vegan Chocolate and Strawberry Pudding Recipe
An easy to make Vegan Chocolate and Strawberry Pudding recipe by Rosalia Barresi can be enjoyed on its own or served with yoghurt.
Raspberry and Apple Streusel Tray Bake Recipe
A rich almond sponge cake topped with pieces of apple, fresh raspberries and a buttery, almond, cinnamon-spiced streusel topping,
Rosemary & Garlic Roast Lamb with Minted Gravy Recipe
Sweet, tender lamb is infused with the flavours of fresh rosemary and caramelised roasted garlic, and served with gravy made with the pan juices, sweet garlic pulp, lamb stock and mint sauce.