Heat a nonstick frying pan to high. Brush the steaks with oil. Season with sea salt and cracked pepper. Cook the first sides of the steaks until moisture appears (approx. 4 minutes), turn and cook for ...

Season steaks generously with salt and black pepper. Heat large char-grill pan over high heat. Add oil then steaks and cook 3 mins per side or until browned on both sides and internal temperature is ...

Break the dark chocolate into small pieces, place it in a heat proof bowl and melt it, over a double boiler, or melt it in the microwave on a low setting. Break the pretzel in half using serrated ...

Cut 20 strips baking paper, about 15cm long x 1.5cm wide. Grease two 12-hole, ½ cup (125ml) capacity muffin pans lightly with oil, and lay a strip of paper into each, with ends extending above the ...

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.

Boil a pot of water. Add a pinch of salt to the water. Preheat oven to 180 degrees. Place all trimmed lamb ribs into the water. Boil ribs on a low simmer for 25 mins. Take ribs out of water and place ...

Combine the OREO crumbs and butter then press into the base of a greased and base lined 22cm round spring form pan. Chill. Beat the PHILLY and sugar with an electric mixer until smooth. Stir in the ...

Place rocket into a bowl. Sprinkle over dried cranberries and roasted pistachios. Drizzle with a little caramelised balsamic vinegar. Toss lightly. Serve and enjoy! Have you cooked this recipe? We’d ...

Heat a nonstick frying pan to high. Brush the steaks with oil. Season with sea salt and cracked pepper. Cook the first sides of the steaks until moisture appears (approx. 4 minutes), turn and cook for ...

To make the pickles, add the salt and sugar in a bowl, then dissolve in hot water. Add the vinegar. Toss carrots and daikon in and leave to pickle for 15-20 minutes. While vegetables are pickling, in ...

In a large bowl, combine the Tandoori paste with half the yoghurt and half the coriander. Add the cutlets and coat well. Cover with cling wrap and marinate for at least 1 hour. In a non-stick frying ...