1/4 cup tarragon (1tbsp for stuffing), finely chopped
2 tbsp rosemary, finely chopped
1 tbsp sage, finely chopped
2 tbsp parsley, finely chopped
1 tbsp thyme, finely chopped
1/2 cup butter, melted
Salt and Pepper to taste
1/2 cup butter, softened
1 apple or onion
Preheat oven to 160 degrees celcius. In a small bowl combine, breadcrumbs, 1 tbsp tarragon, rosemary, sage, parsley, thyme, melted butter and a sprinkle of salt and pepper, set aside. (Mixture should hold together)
Check to see if chicken is clean on the inside (if not, give it a quick rinse with cold water, the outside of the chicken does not need to be rinsed), then stuff chicken with the bread crumb mixture. Leave approximately 1 inch and stuff with a whole apple or whole peeled onion to secure any stuffing mixture falling out during cooking.
On a lined roasting tin, place chicken. In a small bowl, combine softened butter, the rest of the tarragon and a pinch of salt and pepper. With a pastry brush, cover entire chicken with butter mixture.
Roast for approximately 90 mins or until clear juice is seeping out of the chicken. Baste chicken with butter mixture every 15-20 mins. When cooked, leave to rest for at least 15 minutes. Carve and serve!
2. Whisk together flour, spices, baking soda, and salt in a bowl until just combined.
3. Beat together butter, vanilla essence and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, (about 3 minutes). Add egg, beating until fluffy. Reduce speed to low and alternately mix in flour mixture and buttermilk, scraping down side of bowl occasionally, and mixing until smooth.
4. Spoon 1 tbsp mounds of batter about 3cm apart onto large, lined/greased baking pans. Bake for 11-12 mins or until tops are puffed and cakes spring back when touched, transfer pies with a spatula to a rack to cool completely.
5. To make the filling beat together butter, icing sugar, cream cheese, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
6. Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
7. To make the toffee sprinkle a thin layer of caster sugar on a small saucepan over a medium heat. Once the sugar has melted, sprinkle another thin layer of sugar. Do not stir or use a spoon. Once melted, sprinkle another layer of sugar. Repeat until all sugar is used and sugar is a golden colour.
8. Sprinkle the ground ginger, swirl around by holding the handle of the saucepan and carefully moving around. Then carefully pour the toffee onto a lined baking tray and leave to cool completely.
9. Once toffee has cooled, lay another sheet of baking paper then gently bash with a rolling pin into a fine crumb texture.
10. Dust pies with icing sugar and ginger toffee sprinkles.
In a large bowl, combine flour, matcha, baking powder and salt. Mix until combined.
In a smaller bowl, mix milk, egg and sweetner if using.
Make a well in the dry ingredients, pour in wet mixture and mix until fully combined.
Heat a large non stick pan on high Add two large spoonfuls of batter and reduce heat to low. Cook for approx 3-4 mins or when pancake has lots of bubble on the surface. Flip pancake and cook for a further 3-4 mins.
Repeat with the remaining batter. Top pancakes with your favourite toppings.
Preheat oven to 200°C. In a large bowl, add flour and olive oil and mix until combined.
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife or silicone spatula until mixture forms a soft dough, adding more milk if required. Add in blueberries, zest and juice. Turn onto a lightly floured surface.
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 6-7 rounds. Place scones onto prepared baking tray, 1cm apart. Brush tops with an egg wash. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm cream and honey.