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Original Recipe Ingredients 10 tablespoons unsalted butter (if using salted butter, skip the added salt) 3 egg yolks 1 tablespoon lemon juice 1/2 teaspoon salt 1/8 teaspoon cayenne (optional) Makes about 1 cup of sauce Method Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away. Blend egg yolks, lemon juice, salt, until lightened in color: Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter. Lower blender setting, slowly drizzle in melted butter: Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going. Continue to blend for another couple seconds after the butter is all incorporated. Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, e.g. next to the stovetop. Use within an hour or so. Notes If heating to reuse then make sure not the cook eggs in the sauce.

Ingredients 3 cups flour 25g butter 4 1/2 tsp baking powder 1/4 tsp salt about 1 cup milk Method Preheat oven to 230c Sift together dry ingredients. Rub in butter. Add milk all at once and mix into a shaggy dough with a bread knife. Knead on lightly floured surface until coherent shaggy ball of dough. Add milk as necessary. Pat and push into rough square. Cut into 9 pieces. Bake for 10-15 minutes until golden brown. Serve with cream and jam

Original Recipe Ingredients Vegetable oil 4 shallots 1 kg mixed plums 3 fresh bay leaves 1 cinnamon stick 5 cloves ½ teaspoon ground allspice ½ teaspoon ground ginger 400 g brown sugar 1 orange cider vinegar Makes 500ml Method Drizzle 1 tablespoon of oil in a large pan over a low heat. Peel and slice the shallots, then cook gently, or until softened and golden brown. Meanwhile, stone and chop the plums. Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. Add the sugar and finely grate in the orange zest. Squeeze the orange juice into a measuring jug and top up to 450ml with cider vinegar. Add to the pan and bring to the boil, then reduce the heat and simmer slowly until most of the water has evaporated and the chutney is reduced and thick, stirring now and then as it cooks. Spoon the chutney into sterilised jars and seal straight away. Leave to cool and store in a cupboard for a few weeks before eating. Notes I blended mine into a puree

Ingredients Dressing 1 tsp olive oil 2 tsp orange zest 1/4 cup fresh orange juice 2 Tbsp fresh lemon juice 2 Tbsp honey 2 tsp dijon mustard 1/3 tsp salt 1 Tbsp poppy seeds Salad 450g chicken, grilled 250g baby spinach 2 medium avocados, cored, cubed 3/4 cup sliced almonds, toasted 3/4 cup dried cranberries Directions Add all dressing ingredients excluding poppy seeds to a blender and pulse until well emulsified. Mix in poppy seeds. Refrigerate until ready to use. ...

Serves 2 Ingredients Pecans 1/4 cup sugar 1/2 cup pecans Dressing 3 Tbsp red wine vinegar 1 1/2 tsp dijon mustard 1/4 cup oil 2 cloves garlic, chopped 1 1/2 tsp sugar salt and pepper Salad 100g rocket lettuce or watercress 2 red pears, cored and sliced 150g blue cheese 1 avocado, sliced 1/2 red onion, thinly sliced 1/4 tsp salt black pepper Chicken 4 slices prosciutto (or bacon) 1 chicken breast Directions First in a pan add 1/4 cup sugar and pecans. Caramelise pecans until no sugar grains remain. Once coated remove pecans to an oiled tray to cool. ...