Lunch recipes

• ½ cup Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar) (100g)
• Juice of 1 orange
• 2 Tbsp Dijon mustard
• 1 cooked leg ham
• Cloves (optional)
• 1 Tbsp Chelsea Soft Brown Sugar (or Chelsea Dark Cane Sugar)

• ¼ cupChelsea Dark Cane Sugar
• ¼ cup soy sauce
• 1 Tbsp balsamic vinegar
• 1 Tbsp honey
• 2 cloves garlic, finely minced
• 1 Tbsp finely grated ginger
• 1kg chicken drummettes
• Sesame seeds and spring onions, for serving

• 500g prawn cutlets
• Skewers soaked in water
• Olive oil, for grilling
• 2 Tbsp Chelsea Golden Syrup
• 100g butter, melted
• 1 small red chilli, chopped
• 1 garlic clove, crushed
• 1 Tbsp capers, chopped
• 1 Tbsp flat leaf parsley, chopped
• 1 Tbsp chives, chopped
• Sea salt and cracked black pepper
• Lemon wedges to serve

• 2 medium oranges, finely sliced
• 12-15 whole cloves
• ½ cup Chelsea Golden Syrup
• 1 Tbsp Dijon mustard

• 5 eggs
• 1 onion, chopped finely
• 1 cup grated cheese
• 1 Tbsp oil
• ½ cup self raising flour
• 1 ½ cup milk
• 1 tsp Chelsea Caster Sugar
• salt and pepper to taste

Filling

• as desired – potato (pre-cook)
• kumara (pre-cook)
• pumpkin (pre-cook)
• bacon
• garlic
• mushrooms
• silver beet
• broccoli
• tomatoes etc.

• 24 whole peeled raw Tiger prawns
• 2 small green chillies, deseeded & roughly chopped
• 2 tablespoons Asian fish sauce
• 5 spring onions, chopped
• grated rind & juice of 2 limes
• 1 x 400g can coconut cream
• ½ teaspoon salt
• 1 teaspoon Chelsea White Sugar

• 2 smoked chorizo sausages, cut into 1cm thick slices
• 1 small smoked ham hock
• 2 tablespoons olive oil
• 1 large onion, peeled and finely diced
• 2 sticks celery, finely diced
• 2 large carrots, peeled and diced
• 2 medium cloves garlic, crushed
• 375g dried white, great northern or cannellini beans
• 2 tablespoons Chelsea Treacle
• 1 x 400g can crushed tomatoes
• 1.5 litres of water
• 2 bay leaves
• ½ teaspoon ground cumin
• ½ teaspoon  ground cinnamon
• sea salt and freshly ground black pepper
• 2 teaspoons Tabasco sauce (optional)
• 1 tablespoon chopped parsley (optional)

• 5 medium beetroots
• 1 teaspoon olive oil
• 3 tbsp. Chelsea Demerara Sugar
• 2 tbsp unsalted butter
• 2 tbsp balsamic vinegar
• 3 french shallots, peeled and cut in half
• 1 sheet butter puff pastry, frozen
• Sea salt flakes and freshly ground black pepper, to taste

• 1 ½ cups self-raising flour
• ½ cup rolled oats
• ½ cup Chelsea Raw Sugar
• ¼ cup Chelsea Organic Coconut Sugar
• ¼ cup desiccated coconut
• 1 cup buttermilk
• 2 extra large eggs
• 1 ripe banana, mashed
• 1 tsp vanilla extract
• ½ cup fresh/frozen raspberries

• ½ cup freshly squeezed lime juice
• ½ cup freshly squeezed orange juice
• ¼ cup freshly squeezed lemon juice
• 2 tbsp lime marmalade
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tbsp. Chelsea White Sugar
• 1 tbsp butter
• Lime and lemon rind, to serve

Grilled Salmon

• 2 tablespoons olive oil
• 4 x fillets salmon, pin-boned and skin removed

• 4 Slices Rye Bread
• 4 Tablespoons Light Cream Cheese
• 2 Bananas Sliced
• 1 Cup Prepared Fruit and Nut Mix
• ⅓ Cup Chelsea Easy Pour Golden Syrup