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30 minutes

Roast chicken kid’s version

30 minutes

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2 hours

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Spiced sweet potato and butternut yoghurt pies

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1 hour 10 minutes

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20 minutes

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Paper-wrapped roast chicken

1 hour 30 minutes

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1 hour 30 minutes

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Pie recipes

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Hazelnut, cinnamon and coconut cake

1 hour

Hazelnut, cinnamon and coconut cake

By Abigail Donnelly

Serves Makes 1 large cake

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

6 free-range eggs
660 g caster sugar
1 cup sunflower oil
140 g brown rice flour
140 g cake flour
1 T baking powder
2 cups yoghurt
120 g desiccated coconut
1 x 100 g bag roasted hazelnuts (extra hazelnuts, whole, for serving)
cinnamon sugar, for dusting

Method

1. Preheat the oven to 180°C.

2. Grease a 30 cm bunt cake tin.

3. Whisk the eggs and sugar together until light and fluffy.

4. Add all remaining ingredients besides the cinnamon sugar and mix lightly to combine.

5. Pour into the prepared cake tin and bake for an hour, or until a skewer comes out clean.

6. Leave to cool in the tin, then, carefully run the blade of a blunt or palate knife around the inside of the tin to loosen the cake and remove it from the mould.

7. Serve dusted with cinnamon sugar and dressed with the roasted hazelnuts.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Roast chicken grown-up’s version

Roast chicken kid’s version

Upside-down chicory cheesecake

Spiced sweet potato and butternut yoghurt pies

Ham and potato gratin

Grilled lamb steaks with braised vegetables

Paper-wrapped roast chicken

Shortbread with rich hot chocolate

Blistered tomatoes with Parma ham and silky mozzarella

Chicken wings with spring onion-and-chive yoghurt dip

Butternut, sweet potato and coconut pot pies

Hazelnut, cinnamon and coconut cake

Hazelnut, cinnamon and coconut cake

Ingredients

Method