These iconic biscuits were originally mades to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli.
Guinea Fowl Tagine with Chickpeas, Squash & Apricots
Take a trip to Morocco with this fragrant quinea fowl tagine with chickpeas, squash, and apricots.
Jerk Sweet Potato & Black Bean Curry
Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning, and red peppers - great with rice and peas.
Taleggio Tart with Walnut Pastry
Delicate, nutty pastry provides a perfect backdrop to the creamy filling of this mouthwatering meat-free main course.
Enjoy a classic, fruity cake, packed full of plump tea-infused sultanas and raisins. Slice it into thick wedges and spread with salted butter for a satisfying treat.
Prune & Almond Scones
Spruce up your scones with prune and almond for a different take on an afternoon tea classic. Perfect for picnics or whenever you fancy a sweet treat.
Orange & Thyme Madeleines
This recipe celebrates the delicate and fluffy madeleine with a balanced infusion of citrus orange and floral thyme. They make the perfect treat for a summertime afternoon tea.
Mango, Cardamom & Pistachio Mille Foie
Bursting with tropical flavours, this recipe is perfectly layered with golden puff pastry, mango cream and subtle spice notes from the cardamom. If you’re looking for a dessert to impress, this is the one.
Pan-Fried Vension with Blackberry Sauce
Blackberries are delicious in savoury sauces, and this version is the perfect match for richly flavoured venison.
Dover Sole with Saffron Sauce
An elegant dish which spotlights the delicacy of the Dover Sole. Beautifully contrasted to the yellow saffron sauce, this plate brings subtle yet complex flavours.
Spiced Plum Frangipane Tart
There’s nothing better than a beautiful tart with homemade shortcrust pastry, infused spiced plums and a rich almond frangipane filling. Best served with crème fraîche.
Fillet Of Beef with Porcini Duxelle & Prosciutto
Create a flavour-filled and tender showstopper with an earthy porcini duxelle that's all wrapped in prosciutto and perfected with a kiss of butter, rosemary and thyme.