Time: 1 hour Serves: 8 Recipe by: Adrian Richardson Ingredients Dough: 3 cups all-purpose flour, plus extra for dusting 3 eggs, whisked 1 tsp kosher salt ½ cup sour cream ½ cup water Filling: 500g potatoes, boiled with skins on then remove skins ½ cup parmesan cheese, shredded ½ cup fontina cheese, shredded 2 tsp salt ½ tsp pepper 1 bunch chives Sauce: ½ brown onion, finely sliced 2 cloves garlic, finely sliced 2 tbsp extra virgin olive oil 4 tbsp butter To serve: 1 bunch thyme, leaves picked 1 bunch chives, chopped Sour cream Method Combine wet ingredients for the dough in a bowl, use a fork to combine. Add flour to a large bowl with salt. Create a well in the centre, pour wet ingredients into the centre and use your hands to combine. You may need to add more flour if the dough is too sticky. Turn out onto a floured surface and knead, roll into a ball. Cover with cling wrap and set aside to rest for a few minutes. You can make this a day ahead and leave it in the fridge, make sure the dough has come up to room temperature before you use it. Put potatoes through a ricer or mash into a bowl with parmesan and fontina cheese and mix together with salt. Add chopped chives and pepper. On a floured surface use a rolling pin to roll the dough to ¼ cm thickness, making sure it’s an even thickness. Dust with a little bit of flour on top. Using a cutting mould, cut the dough into even circles around 10cm in diameter. Add potato mixture to the centre of the circle and pinch edges to close into a half moon dumpling shape. Add oil, onions, garlic and a pinch of salt and pepper to a frying pan over medium heat. Allow them to sweat down and caramelise, stirring occasionally. Add pierogi to a pot of boiling salted water, gently stir to make sure they don’t stick together. Cook for 4-5 minutes, you will know they are ready when they begin to float to the surface. Allow to cook for 1 more minute. Add butter to the onions and add cooked pierogi to the pan. Season with salt and pepper and allow the perogi to colour. Serve with chives, thyme and sour cream.

Time: 2 hours Serves: 4 Recipe by: Adrian Richardson Ingredients Pastry 1 sachet yeast 2-3 tbsp warm water ½ tsp flour 1 ½ cup plain flour ½ tsp sugar ⅔ cup warm water ½ tsp salt 1 tbsp extra virgin olive oil Filling 5 pieces short cut bacon, sliced 5 prawns 3 tbsp tomato passata 3 baby bocconcini, torn ½ red onion, sliced ½ bunch basil, leaves picked ½ red chili, thinly sliced 1 cup mozzarella, grated Method Preheat the oven to 250C. In a small bowl combine yeast with 2-3tbsp warm water and ½ tsp flour until it bubbles and becomes foamy. In a large bowl combine all of your ingredients for the dough with the yeast mixture, and stir with a wooden spoon until it all comes together. Add a little bit of flour if it’s too sticky. Cover with cling wrap and proof for 1 hour in a warm place. On a floured surface, gently stretch the dough, creating a large circle. On one half spread the passata and top with the other filling ingredients. Fold the dough over, enclosing the ingredients. Press firmly to close the edges. Bake in the hot oven for 20-30 minutes or until the pastry is golden brown.

Time: 25 minutes Serves: 4 Recipe by: Rosie Mansfield Ingredients 1 cup almond milk 1 orange, zested and juiced 1 tbsp maple syrup 1 cup wholemeal flour 1 tsp baking powder 1 tbsp poppy seeds ¼ tsp salt 1 tbsp coconut oil To serve Orange quarters Maple syrup Method In a bowl mix flour, baking powder and poppyseeds. Add orange juice, zest and maple syrup, and add the almond milk while whisking mixture. Let the batter sit for 5 mins. Ladle batter onto a hot frying pan with coconut oil. Cook for 2-3 minutes on each side. Serve with orange quarters and maple syrup.

Time: 45 minutes Serve: 4 Recipe by: Adrian Richardson Ingredients: 1 egg 1 ½ cups self raising flour 1 cup full cream milk 2 tsp vanilla extract 1 cup sugar 1 tsp baking powder ½ cup butter, melted 1 cup pitted morello cherries, reserve a few tablespoons of any liquid from the jar/can For your baking dish/ramekins ¼ cup melted butter ¼ cup sugar To serve Dusting icing sugar Method: Preheat the oven to 180°C. Use a pastry brush to spread melted butter around 4 souffle ramekins or a baking dish. Sprinkle sugar evenly amongst the ramekins, gently tilt the ramekins to spread the sugar around the edges. Add flour, sugar, baking powder, melted butter, egg, vanilla and milk to a large bowl. Add a few tablespoons of the reserved cherry liquid to the batter for extra flavour. Use a whisk to combine everything and form a smooth batter. Pour the pudding mixture into your prepared ramekins. Divide the cherries among the ramekins and gently push them into the batter. Bake for 30 minutes, or until the puddings have risen and turned golden brown.

Time: 30 minutes Serve: 24 mini muffins Recipe by: Rosie Mansfield Ingredients: 2 cups all-purpose flour ½ tsp baking soda ½ cup stevia 1 pinch salt 1 egg ½ cup coconut oil, melted 2 very ripe bananas 1 cup coconut cream 1 cup macadamia nuts, coarsely chopped Topping ½ cup ricotta 1 tbsp honey Dessicated coconut Method: Preheat the oven to 160°C. In a food processor blitz flour, baking soda, sugar, salt, egg, coconut oil, bananas and coconut cream. Once combined gently stir macadamias through the mixture using a wooden spoon. Line a mini muffin tin with small cupcake liners. Place 2 tbsp of mixture into each cupcake liner. Bake for 10-15 minutes or until slightly golden. Remove from the oven and allow muffins to cool. Mix ricotta and honey until combined. Ice muffins with ricotta and sprinkle with dessicated coconut to serve.

Time: 30 minutes + 30 minutes chilling time Serve: Makes 16 large biscuits Recipe by: Adrian Richardson Ingredients: ½ cup white sugar 1 ½ cups brown sugar, packed 1 egg ½ cup unsalted butter, melted ½ tsp baking powder 1¼ cups biscuit, pastry and cake plain flour 1 tsp vanilla extract 100g milk chocolate chips 100g dark chocolate chips Method: Preheat the oven to 180°C. In a large bowl mix the sugars and egg with a wooden spoon until creamy. Add butter, baking powder, flour and vanilla and stir until combined. Fold through chocolate chips. Put the biscuit dough onto a sheet of baking paper and roll into a log shape. Twist the ends of the baking paper to secure and chill in the fridge for 30 minutes. Use a serrated knife to slice biscuits and place them on a lined baking tray. Bake for 12-15 minutes. Allow to cool slightly on the tray before serving.

Time: 50 minutes Serve: 10-15 Recipe by: Adrian Richardson Ingredients: 150g salted butter, melted 2 eggs 1 tbsp vanilla essence ⅔ cup milk 1 ½ cups caster sugar 1 ½ cups self raising flour ⅔ cup cocoa 1 tsp baking powder Chocolate Icing 1 tsp vanilla paste 2 tbsp maple syrup 3 cups icing sugar 2 cups cocoa powder 500g salted butter, softened To serve Cocoa powder Method: Preheat the oven to 175°C. Line two round springform baking tins with butter or oil and baking paper. Gently melt the butter in a saucepan over medium low heat and allow it to cool slightly. Combine all of the wet ingredients; cooled melted butter, eggs, vanilla essence, and milk, in a bowl and whisk until combined. Add dry ingredients; caster sugar, self raising flour and cocoa, and whisk to form a smooth batter. Divide the mixture between your two cake tins and bake for 25-30 minutes. For the icing, combine all ingredients in a food processor until smooth. Once the cakes are baked, remove from the oven and allow to cool. Slice the cakes in half (giving you 4 layers of cake). Spread a large spoonful of icing on top of one of the cakes, then stack on the next cake and repeat the process until all 4 layers are stacked. Finish with one final layer of icing and dust with cocoa powder to serve.

Time: 2 hours, 30 minutes (including proving time) Serves: Makes 4 muffins Recipe by: Adrian Richardson Ingredients: 1 tbsp butter 1 cup milk 1 tbsp dried yeast 1 ½ cup bread and pizza flour 1 tsp baking soda ½ tsp castor sugar ½ tsp salt Flour for dusting Semolina for dusting Method: Warm milk and butter, around 36/37C. Place all of the dry ingredients in a large bowl, stir to combine. Add the wet ingredients to the dry and stir through, using a wooden spoon. The dough will be a little sticky. Cover with cling film and allow to prove in a warm place for 40 minutes. Dust a clean board with flour. Pour the proven dough on to the flour and gently knock it around. Divide the dough into 4. Dust with flour and in your hands gently fold the dough underneath itself to form a ball. Place on a baking tray that has been dusted with semolina. Allow to prove for an hour in a warm spot. Use a spatula to gently lift the dough from the tray and place in a non stick pan over low heat. Cook until golden brown on both sides.