900g (4½ cups) Huletts SunSweet Brown Sugar
300ml (1¼ cups) milk
30ml (2 Tablespoons) Huletts Golden Syrup
100g brick margarine
397g can full cream sweetened condensed milk
5ml (1 teaspoon) vanilla essence

1. Place the sugar and the syrup in a heavy-based saucepan. Stir to combine, then slowly bring to the boil.
2. Add the margarine and stir until the sugar is dissolved. Bring to the boil, and boil for 3 - 4 minutes.
3. When the mixture begins to turn brown, remove from the heat.
4. Sieve in the bicarbonate of soda, then stir until the mixture froths up.
5. Pour the frothing mixture into a greased 22cm square pan. Leave to set until cold and hard.
6. When set, crack into pieces by tapping it with a wooden spoon. Store immediately in an airtight container.

12 slices white bread, with crust removed
Butter (enough to butter the bread with)
50g raisins
50g sultanas
3 eggs
500ml (2 cups) milk
60g Huletts SunSweet Brown Sugar
A few drops vanilla essence
Ground nutmeg
Huletts SunSweet Brown Sugar for sprinkling

SERVES 10 -12
Ingredients

*

Pie Crust

* 125 g butter
* 1/2 cup sugar
* 1 egg
* 2 cups flour, sifted
* salt, sifted

Filling

* 1 liter milk
* 1 tablespoon butter
* 1 cup sugar
* 2 eggs
* 3 tablespoons cornflour (cornstarch)
* 3 tablespoons flour
* 10 ml vanilla essence

50ml oil
2-3 cloves garlic, crushed
2 onions choppoed
2ml ground turmeric
2ml ground cinnamon
2ml ground ginger
5ml ground corriander
2 sticks table celery, chopped
1 green pepper, seeded and diced
750ml cooked chickpeas, drained (3 tins)
125ml chopped parsley
1 x 410g can chopped tomato and chilli
2 bay leaves
250ml vegetable stock
5ml salt or 10ml vegetable salt
5ml sugar

Ingredients

50g butter (*or vegan margarine) at room temperature
1 1/2 tbsp parsley, chopped
2 cloves garlic, crushed
250g baking potatoes, peeled
75g green lentils
35g puy lentils
15g sesame seeds
20g sunflower seeds
35g brazil nuts
50g fresh wholemeal bread
2 sprigs rosemary, chopped
3 sprigs thyme, chopped
2 tbsp parsley, chopped
2 tbsp onion, finely chopped
salt and pepper to taste
1 free-range egg (*for vegan use 1 tbsp soya flour, 1 tbsp gram flour, 4 tbsp water, 1 tbsp oil, pinch salt, pinch sugar)
200g fine fresh wholemeal breadcrumbs

Serves: 4

Ingredients

1 large onion
2 cloves garlic, crushed
1 chilli, deseeded
50ml olive oil
500g shredded cabbage
300g cooked Puy lentils
juice of ½ lemon
1 tbsp chopped coriander
salt and pepper

2 PIECES SHIN
1 BEEF EXTRACT
1,5 LTR BOILING WATER
500 GR POTATOES
200 GR CARROTS
115 GR TOMATO PASTE
125 ML FRESH CHOPPED PARSLEY
SALT & PEPPER

SOAK BEANS OVERNIGHT  THROW OFF WATER AND RINSE.   BOIL  EVERYTHING TOGETHER UNTIL SOFT.   LIQUIDISE HALF OF THE MIXTURE AND RETURN TO POT.   IF MIXTURE IS TOO THICK ADD MORE WATER.