Yields: 10 servings

You will need:

Lamb Brand Castor Sugar, 430g

Water, 125ml 

560ml (21/4 cups) milk

Vanilla bean paste, 1 tsp

Eggs, 6 (room temperature)

Egg yolks, 3 (room temperature)

Cointreau liqueur, 1 tbs

1.Preheat oven to 200°C. Line the base of a roasting pan with a tea towel, folded to fit.

2.Place water and 270g of sugar in a small saucepan. Cook over low heat, stirring, until sugar completely dissolves.

3.Increase heat to high and bring to the boil. Boil, without stirring, occasionally brushing down the side of the pan with a wet pastry brush, for 8-10 minutes or until golden.

4.Pour the toffee into a deep, 20cm cake pan. Place in the roasting pan. Set aside to cool and harden.

5.Heat the milk in a saucepan over medium heat for 5 minutes (don't let it boil). Set aside for 5 minutes to cool. Stir in vanilla.

6.Whisk the eggs, egg yolks, Cointreau and remaining sugar in a large heatproof bowl until well combined. Gradually add the milk mixture, whisking constantly. Pour the mixture through a fine sieve over the toffee.

7.Add enough hot water to the roasting pan to reach halfway up the side of the cake pan. Cover the cake pan with foil.

8.Reduce oven temperature to 160°C. Bake for 1 hour or until a knife inserted into the centre comes out clean or with just a little custard clinging to it.

9.Remove cake pan from roasting pan. Set aside for 2 hours to cool. Cover with plastic wrap.

10.Place in fridge for 6 hours or overnight to chill. Run a sharp knife around inside edge of the pan and turn onto a serving plate.

Lamb Brand table salt, to taste

Lamb Brand ground black pepper, to taste

Skinless & Boneless chicken breasts, 4

Large plastic food storage bags

Frozen chopped spinach, 1 packet

Butter, 2 tbsp.

Small mushroom caps, 12

Garlic, 2 cloves (cracked)

Small shallot, 1 (quartered)

Ricotta cheese, 1 cup

Grated Parmigiano, 1/2 cup

Fresh grated nutmeg, 1/2 teaspoon

Toothpicks

Extra-virgin olive oil, 2 tablespoons

 For the Sauce:

Lamb Brand Plain Flour, 2 tbsp.

Butter, 2 tbsp.

White wine, 1/2 cup

Chicken broth, 1 cup

1.Place breasts in the centre of a plastic food storage bag. Pound out the chicken from the centre of the bag outward using a heavy-bottomed skillet or mallet.

2.Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

3.Place a non-stick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and sauté 5 minutes. 

4.Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach.

5. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. 

6.Return your skillet to the stove over medium high heat.

7.Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. 

8.Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin.

9.Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. 

10.Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve.

11.Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonful’s of the sauce.

Lamb Brand Table Salt, to taste 

Lamb Brand ground black pepper, to taste

Crackers, 12

Fresh parsley, 8 sprigs

Minced beef, 500g

Egg, 1

Olive oil

Lettuce, 1

Tomatoes, 3

Onion, 1

Gherkins, 3-4

Fresh burger buns, 6

Cheddar cheese, 6 Slices

Dijon mustard, 2 tbsp. 

1.Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl.

2.Finely chop the parsley, including the stalks. Add the parsley, mustard, if using, and minced beef to the bowl. 

3.Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix everything up well. 

4.Divide into 6 and pat and mould each piece into a roundish shape about 2cm thick. 

5.Drizzle the burgers with oil, put on a plate, cover and place in the fridge until needed (this helps them to firm up).

6.Preheat a large griddle or frying pan for about 4 minutes on a high heat. Turn the heat down to medium.

7.Place the burgers on the griddle or in the pan and use a spatula to lightly press down on them, making sure the burger is in full contact. Cook them to your liking for 3 or 4 minutes on each side.

8.Wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes. Peel and finely slice the red onion. Slice the gherkins lengthways as finely as you can. Place all this on a platter and put in the middle of the table.

9.Remove your burgers to another plate and carefully wipe your pan or griddle clean with kitchen paper.

10.Halve your burger buns and lightly toast them on the griddle or in the pan.

You will need:

Olive oil

Onion, 1 (peeled & chopped)

Celery sticks, 2 (trimmed & chopped)

Potato, 1 (peeled & cubed)

Chicken stock, 2 litres

Fresh peas, 500g 

Watercress, 200g (washed & dried)

Sea salt

Lamb Brand ground black pepper

Plain Yoghurt, 142 ml

Extra virgin olive oil

1.Heat a large saucepan and pour in a little olive oil. Throw in the chopped onion and celery. 

2.Turn the heat down and cook very gently with the lid on for 10 minutes, or until the onion has softened, but not browned. 

3.Add the potato and stock and bring to the boil. Simmer for 10 minutes or until the potato is cooked. 

4.Next, drop in the peas and watercress and simmer for a further 5 minutes until the peas are cooked. 

5.Remove the pan from the heat. Whiz the soup with a hand blender, or in a liquidizer, until smooth. Taste, then season with salt and pepper. 

6.Serve the soup with a spoonful of soured cream swirled in, a drizzle of extra virgin olive oil and some crusty bread and butter. 

Tip: You can use frozen peas – just simmer them in the stock a couple of minutes

You will need:

Lamb Brand Salt, ¾ tsp.

Lamb Brand ground black pepper, 1/8 teaspoon

Butter, 2 tbsp. 

Onion, 1 (chopped)

 Green bell pepper, 1 (chopped)

 Eggs, 4

 Milk, 2 tbsp.  

Swiss cheese, 2 ounces (shredded) 

1.Melt one tablespoon butter in a medium skillet over medium heat. 

2.Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.

3.While the vegetables are cooking beat the eggs with the milk, ½ teaspoon salt and pepper.

4.Shred the cheese into a small bowl and set it aside.

5.Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.

6.Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. 

7.Gently lift the edges of the omelette with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the centre of the omelette starts to look dry.

8.Sprinkle the cheese over the omelette and spoon the vegetable mixture into the centre of the omelette. Using a spatula gently fold one edge of the omelette over the vegetables.

9.Let the omelette cook for another two minutes or until the cheese melts to your desired consistency. 

10.Slide the omelette out of the skillet and onto a plate. Cut in half and serve.

Serves: 4 

You will need:

Lamb Brand bulgur wheat, 1 cup

Lamb Brand table salt, 1/2 teaspoon

2 tablespoons olive oil 

2 tablespoons lime juice 

8 large basil leaves, finely chopped

1 garlic clove, minced

1/4 cup chopped red onion

12 large olives, sliced (about 3/4 cup)

1 large tomato, chopped

1 cup boiling water

Lime wedges (optional)

2. Combine oil, lime juice, basil leaves, and garlic in a small bowl, stirring with a whisk until combined. Add oil mixture, onion, olives, and tomato to bulgur; toss well. Garnish with lime wedges, if desired. Serve as a side salad or a main meal.