Batter

Combine dry ingredients together in one bowl

All Purpose Flour

Baking Powder

Kosher Salt

White Sugar

In a large bowl

Mix together wet ingredients in a separate bowl. 

Ensure as much as possible that they are the same temperature.

Hot melted butter will begin to cook the eggs. Cold milk will prevent the butter from mixing smoothly.

Unsalted Butter

Full Cream Milk

Eggs

In a separate bowl

Combine wet bowl contents with the dry bowl. Mix together until reasonably smooth.

Working too much will create more gluten.

Waffles

Also known as "Caramel Slice" depending on where you're from.

Shortbread

Caramel

Chocolate

Whisk together until it's all well combined.

Brown Sugar

Vanilla Extract

Whisk together the flour with other ingredients.

Dough should be nice and crumbly, but hold its shape when pressed together.

Add to the bowl

Line a pan with two sheets of aluminum foil. Line one sheet along the width and the other along the length.

Press the foil into the corners and rub down with butter. This way you can lift the final slice easily from the pan and separate it from the foil.

With wet fingers, press the dough into the pan.

Evenly spread the dough into the bottom of the pan, and flatten using a large spatula.

"Dock" the dough by poking all over with a fork.

Once baked, let cool for 2 hours on a wire rack

Over medium heat, whisk together the ingredients. 

Once simmering, whisk regularly for about 15 to 20 minutes, or until it reaches 

Corn Syrup

Heavy Cream

Sweetened Condensed Milk

Light Brown Sugar

In a saucepan

For perfect caramel consistency, it must get between 

Once the temperature is correct, pour the caramel onto the shortbread and use an offset spatula to push it into all the corners for an even spread.

Gently tapping the tray onto your worktop a few times will help smooth out any bubbles.

For tempered chocolate, begin by melting the larger amount of chocolate in a double boiler.

Stir the chocolate while it melts, but do not let it exceed a temperature of 

Dark Chocolate

In a double boiler

As it finishes melting, reduce the heat or remove it from heat entirely.

Immediately add in the smaller amount of finely chopped chocolate and stir until smooth and tempered. 

The heat of the larger amount of chocolate should melt it comfortably.

Take the b

Again use an offset spatula to spread and push the chocolate into all corners evenly.

Wiggle the pan and gently tap it onto the worktop a few times to smooth out the top.

Cover and refrigerate until the chocolate is set. This timing will depend on the height of our chocolate layer.

Using the foil edges, lift the slice from the pan. Then carefully peel away from the sides.

Using a hot knife, cut into bars of desired length and serve.

Millionaires Shortbread

No idea how "authentic" this is, but it certainly is delicious

Chicken and Marinade

Lemon Sauce

Coating

Prepare the chicken

Beat eggs together in a bowl and add the remaining ingredients.

Corn Starch

Shaoxing Cooking Wine

Black Pepper

Custard Powder

Into a bowl

Prepare chicken and place into the marinade.

Cover and refrigerate for at least an hour.

Chicken Breast

Slice into cubes

Prepare the sauce

Peel and finely slice the lemons. Remove as much of the white as possible from the peel and cut into thin 

Combine ingredients in a bowl, gently stir and set aside. 

It will be watery and thin now – and depending on your custard powder possibly a little pink – but will thicken and go yellow when heat is applied.

White Vinegar

Lemon Peel

Lemon Juice

Honey

Into a different bowl

Remove chicken pieces individually from the marinade, and coat evenly.

Combine in a tray

Deep fry

In a large saucepan heat the oil of your choice to 

. Gently place coated chicken pieces in for about 2-3 minutes or until lightly golden. Use a meat thermometer to check they're at the right temperature (at least 

Make sure the chicken pieces have enough room in the pot. 

Place cooked chicken into an oven on low heat while the rest are being fried.

Cook and coat

Once all your chicken is fried, place into a lightly oiled frying pan over medium heat and pour over the lemon sauce.

It should thicken. Cook for 1-2 minutes. Stir to coat.

Serve with a mix of black and white sesame seeds or Spring Onions.

Lemon Chicken

Incredibly simple to put together but with massive flavour. My attempt to recreate the entree from Barbecue Nation.

Corn and Seasoning

Drain the cans of sweet corn, and boil in a saucepan of fresh water. Add a pinch of salt.

Boil for about 3 minutes. It doesn't need to be completely cooked at this point, but should start floating to the top.

Sweet Corn

Over medium heat

Drain the boiled corn through a sieve or colinder and rinse with cold water until it has cooled again. 

Shake out so it is wet, but not soaking. Place into a large bowl.

Slowly work the cornflour through the corn. Do this in a few small scoops. It should stick well to the corn, but not completely coat it.

Cornflour

Add to the corn in batches

Prepare a paper towel to place your extracted corn on. This will help absorb excess oil.

Heat your frying oil. Test the temperature by placing in one piece of corn. If it starts bubbling and floats to the top, you're ready!

(If corn starts exploding out of the oil, it's

Gently place small amounts of corn into the oil at a time. Trying as much as possible to keep the kernels separate.

Fry for 2-3 minutes or until the corn begins to get less yellow and develops a crispy outside.

Remove corn from the oil using a frying skimmer, gently spin each batch as you remove it to remove oil and separate the corn.

Canola Oil

In a large saucepan

With all the fried corn in a separate bowl, sprinkle in the spice small amounts at a time and work through.

Cumin Powder

Cayenne Pepper

Prepare spice mix

Add extra vegetables to the mix, a splash of fresh lemon juice and serve immediately. 

Red Onion

Spring Onion

Combine with corn

Indian-Style Crispy Fried Corn

This method uses finely ground cornmeal for a smoother texture

Whisk together dry ingredients until combined.

Baking Soda

Finely Ground Cornmeal

In a mixing bowl

Then combine dry and wet ingredients until you end up with a thin, cake-ish batter.

Buttermilk

Melt the Lard over medium heat. Melt and then allow to cool partially.

Add about half the melted lard to the cornbread batter and whisk together.

In a cast iron skillet

Heat the remaining Lard in your skillet until very hot to crisp up the bottom of the cornbread.

Carefully pour the batter into the skillet and work quickly to smooth throughout to an even height.

 oven for 20-25 minutes until set, light brown in the centre and a deeper gold around the edges.

Check it is finished by inserting a toothpick into the centre and checking there's no more than a few moist crumbs.

Remove Cornbread from the skillet onto a wire rack to cool for 10-15 minutes. 

Southern-Style Cornbread

Why "weekend"? Because this is way too unhealthy to eat every day!

Muesli

Feel free to substitute granny smith for any other type of Apple, I did for this photo!

This recipe will fancy-up cheap museli – but fancy museli will really put it over the top.

Over high heat, combine together ingredients as they melt and the apple begins to brown.

Coconut Oil

Golden Syrup

Granny Smith Apple

Raw Sugar

Fold the museli through the bubbling syrup until well combined.

Museli

Into the saucepan

Empty the saucepan into a bowl and top with yoghurt and any other fruit of your choice.

All Recipes

Waffles

Millionaires Shortbread

Lemon Chicken

Indian-Style Crispy Fried Corn

Southern-Style Cornbread

Weekend Muesli