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Popular recipes
Cinnamon crunch plum crumble
800g-1kg ripe plums, halved and stoned 1⁄4 cup golden syrup or honey 1⁄2 cup rolled oats 1⁄3 cup plain flour 1⁄4 cup raw or demerara sugar 1⁄2 teaspoon ground cinnamon 50g cold butter, diced 1⁄4 cup flaked almonds Ice-cream or custard, to serve
Apple and rhubarb crumble
3 Granny Smith apples, peeled, cored and roughly chopped 3 stalks rhubarb, cut into 3cm pieces 2 tbsp caster sugar 1 tsp lemon zest 1 tbsp water ½ cup rolled oats 2 tbsp flour ¼ cup brown sugar 40g butter, chopped 1 cup blackberries
Quick and easy plum tart
1 sheet butter puff pastry 4 medium (330g) plums, stones removed, sliced 1/3 cup (55g) icing sugar
Curtis Stone's curried butternut pumpkin lentils with yoghurt
1 1/2 tbsp olive oil 700g butternut pumpkin, peeled, seeded, cut into 2cm pieces 1 small brown onion, roughly chopped 2 sticks celery, cut into 1cm pieces 2 cloves garlic, finely chopped 2cm piece fresh ginger, peeled, finely chopped 1 tbsp Hoyts mild curry powder 3 tsp Coles Brand ground coriander 3 tsp Coles Brand ground cumin 1 Hoyts cinnamon stick* 325g McKenzie’s red lentils, rinsed 3 cups water 2 cups Coles Brand chicken or vegetable stock 1/2 cup Coles Brand Greek style yoghurt 1 tbsp chopped fresh coriander *Spencer’s in WA
Curtis Stone's beef osso bucco and chunky vegetable soup
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