Preheat oven to 240˚C/220˚C fan-forced. Remove any netting (see tip) or string from pork and unroll. Place rind side up onto a board. Pat dry with paper towel. Using a sharp knife, score pork rind at ...

Recipe supplied by Barnes & Brown.

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150ml fresh, room-temperature egg whites (about 4-5 large eggs) Blend the thawed raspberries, sugar, and vanilla bean paste in a blender or with a stab mixer. Alternatively, mash them with a fork in a ...

Recipe supplied by Ashley Alexander from Gather & Feast as part of the Guardian Feast App Sponsorship. Pastry Tips for Flakiness: The key to a flaky pastry is keeping the butter cold throughout the ...

These rich brownies, made with melted Guylian Seashell chocolates and topped with additional seashells as a finishing touch, are an easy yet indulgent treat to prepare in just 20 minutes! Recipe ...

Preheat oven to 160°C (320°F). In a saucepan, combine the Barnes and Brown rum, brown sugar, honey, orange juice, Dijon mustard, and ground cloves. Heat over medium until the mixture begins to simmer ...

Recipe supplied by Terry’s.

In a bowl, combine dried fruit, Barnes and Brown brandy, apple juice, brown sugar, cinnamon, nutmeg and cloves. Let the mixture sit for 1-2 hours (or overnight) to allow the fruit to soak up the ...

To make the plum sauce, heat one tablespoon of the oil in a saucepan over a medium heat and gently sauté the onion, garlic, chilli and ginger, stirring with a wooden spoon. Add the tomato paste, plums ...

Place all the ingredients in a blender. Pulse until you have a smooth consistency. If the consistency is too thick, add 1/4 cup of water to loosen. Pour into cocktail glasses, garnished with fresh ...

Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.