• 1kg chicken wings
• ¼ cup low-sodium soy sauce
• 2 Tbsp honey
• 2 Tbsp lime juice
• 1 Tbsp olive oil
• 1 Tbsp sesame oil
• 1 Tbsp onion powder
• 3 cloves garlic, crushed
• 1 tsp grated ginger
• Zest of 1 lime
• 1 tsp corn flour

• Toasted sesame seeds

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• 1 trimmed rack of lamb (±1kg)
• 2 garlic cloves, crushed
• 30ml chopped thyme
• 30ml chopped rosemary
• 15ml barbeque spice
• 45ml olive oil
• Salt and black pepper to taste
• 1 red onion, sliced
• 30ml lemon juice
• 500g small carrots, washed
• 1 orange, halved and thinly sliced
• 2.5ml chilli flakes
• Salt and black pepper, to taste
• 45ml honey
• Zest of 1 lemon
• 45ml olive oil
• 80g tahini
• 100ml water

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• 1 block extra firm tofu
• 3 tbsp soy sauce
• 1 tbsp honey or maple syrup
• Fresh ginger
• 1 clove garlic, minced
• Red chilli flakes
• 2 tsp melted coconut oil

• 1 cup baby spinach
• 4 sliced button mushrooms
• 1 cup red cabbage
• 1 cob of corn
• 4 stems broccolini
• 10 g fresh coriander
• 1 packet instant noodles

• 3 microwave-safe bowls
• 1 rubber spatula
• 6 tbsp butter (2 tbsp per bowl), melted
• 3 tbsp vanilla extract (divided between bowls)
• 2 bags mini marshmallows
• 1–2 bags popcorn (I used 2 large bags, 4.6 oz each)
• 2 containers festive sprinkles
• 1–2 tbsp olive oil (for hands)
• Food colouring: orange, green, & purple

• 250 g halloumi cheese, sliced
• 350 g (2 ⅓ cups) butternut, peeled and cut into small cubes
• 15 ml (1 Tbsp) olive oil
• 2.5 ml (½ tsp) dried oregano
• 1.25 ml (¼ tsp) smoked paprika
• 1.25 ml (¼ tsp) cracked black pepper
• 1.25 ml (¼ tsp) sea salt
• 100 g (¾ cup) You First Quinoa (dry weight)
• 100 g (3 ½ cups) baby spinach leaves
• 30 ml (2 Tbsp) pumpkin seeds
• ½ a medium red onion, peeled and sliced thinly
• 125 g (½ cup) Baby Cucumbers, sliced
• 4 whole radishes, sliced
• 20 g walnut halves, crumbled
• A handful of pomegranate seeds

• 600 g Rainbow Carrots
• 1 cup plain yoghurt
• ½ tsp garlic, finely grated
• 1 Tbsp lemon juice
• 1 Tbsp extra virgin olive oil
• ¼ tsp Himalayan salt
• 2 Tbsp OhMega Sesame Tahini

• 400 g (1 can) chickpeas, drained but not dried
• 1 Tbsp olive oil
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp Himalayan salt
• ¼ tsp black pepper

• ¾ cup sugar
• 1 large egg
• 1 cup flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• A pinch of salt
• 1 cup milk
• 1 tbsp vinegar
• 2 tbsp smooth apricot jam
• 1 tsp vanilla essence
• 2 tbsp butter, melted and cooled

• ½ cup milk
• ½ cup cream
• ¼ cup sugar
• 3 tbsp butter
• 1 tsp vanilla essence

• 280ml milk
• 70g butter
• 60g sugar
• 10g instant yeast
• 1 large egg
• 5ml vanilla extract
• 450g white bread flour
• 20g cocoa
• 5ml salt
• 5ml cinnamon
• 5ml mixed spice
• 20ml mixed candied citrus peel (4 tsp)
• 50g dark chocolate, finely chopped
• 50g milk chocolate, finely chopped
• 50g white chocolate, finely chopped

• 30ml sugar (2 tbsp)
• 30ml boiling water (2 tbsp)

• 80g white chocolate

• 2 Tbsp brown sugar
• 1 tsp minced garlic
• ½ cup tomato sauce
• 1 tsp smoked paprika
• 4 tsp Worcestershire sauce

• 1.5 kg pork belly
• 1 tsp fine salt
• 1 Tbsp fennel seeds
• 1 Tbsp vinegar
• 1 Tbsp olive oil

• 750g baby potatoes, halved
• 1 Tbsp olive oil
• 1 Tbsp chopped rosemary
• Salt and pepper, to taste

• 8 lamb rib chops
• 1 Tbsp olive oil
• 1 Tbsp thyme leaves
• ½ Tbsp lemon juice
• 1 clove garlic, minced
• 1 tsp cumin seeds
• 1 tsp lemon zest
• Salt and pepper, to taste

• 50g fresh mint
• 5 rosemary sprigs
• ¼ cup olive oil
• 2 Tbsp lemon juice
• ½ tsp chili flakes
• Salt and pepper, to taste

• 250g tenderstem broccoli

• 1 cup flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup full cream yoghurt

• 1 ¼ cup flour
• 1 tsp baking powder
• Pinch of salt
• ½ cup unsalted butter, room temperature
• ¾ cup sugar
• 2 eggs
• 2 tsp lemon zest
• ½ cup milk
• 4 Tbsp store-bought lemon curd

• 2 egg whites, room temperature
• 4 Tbsp fine white sugar