Gingerbread Bundt Cake with Maple Fruit Glaze

Lunchbox Muffins

Preheat oven to 180°C and line cupcake or muffin tray with paper cases.

1. Combine the fruits, butter, sugar, spices, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from heat and allow to cool.
2. Add the eggs and beat well. Add flours to the mixture and beat well.
3. Pour into paper cases and bake for 30 minutes, or until skewer inserted in centre comes out clean. Allow to cool on rack.

Mini Easter Panettone

In a medium bowl, whisk together the eggs, yolk and vanilla.

In a separate large bowl, combine the flour, yeast, sugar and salt. Pour in the warm milk, then add the egg mixture. Stir well to combine until a dough forms. Cover with cling film, sprayed with oil, and set aside to rest in a warm place for approx. 1 hour or until doubled in size.

Place 12 cardboard patty cases on a baking tray. Alternatively, place regular cases into a muffin tin. Set aside.

Stir in the butter, sultanas and mixed fruit. Mix until combined.

Divide the dough into 12 equal pieces and put into prepared cases.

Cover again and let rise for a further ½ hour.

Brush the tops with milk and bake for 25 mins or until cooked through and golden.

Cool on tray.

Meanwhile, make the icing.

In a small bowl, place the icing sugar and 1 tablespoon of water. Mix until a paste forms. Add small amounts of water until desired consistency. Add a few drops of food colouring to make a pale pink icing.

Drizzle over cooled cakes and sprinkle with dried rose petal leaves or your choice of sprinkles.

Crunchy Apple Slaw

1. Place pine nuts and sesame seeds in a small frying pan and cook for 5 minutes until golden and toasted. Set aside.
2. Combine the cabbage, apples, spring onions, raisins and mint in a large mixing bowl and toss well.
3. Whisk together the oil and vinegar. Season to taste. Pour over apple mixture and toss well. Spoon onto serving platter and sprinkle with toasted seeds and nuts and some additional mint leaves.

Roasted Cauliflower Soup

1. Cut cauliflower roughly into pieces, toss with half the oil and cumin. Season well. Spread onto a lined oven tray and roast at 180°C for 25 minutes or until tender.
2. Heat remaining oil in a large pot. Add onion and garlic, cooking until onion is tender. Add roasted cauliflower pieces, potatoes and the stock. Bring to the boil, reduce heat and simmer for 20 minutes.
3. When potatoes are tender, puree soup with a food processor or handheld blender, until smooth and creamy. Return to heat until required.
4. For walnut crumb, heat oil in a frying pan and toast breadcrumbs and walnuts until golden and crisp. Allow to cool slightly, then stir in parsley and currants. Season well. Serve hot soup with a scattering of crumbs.

Classic Christmas Pudding

Easter Blondies