These rich brownies, made with melted Guylian Seashell chocolates and topped with additional seashells as a finishing touch, are an easy yet indulgent treat to prepare in just 20 minutes! Recipe ...

Preheat oven to 160°C (320°F). In a saucepan, combine the Barnes and Brown rum, brown sugar, honey, orange juice, Dijon mustard, and ground cloves. Heat over medium until the mixture begins to simmer ...

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Recipe supplied by Ashley Alexander from Gather & Feast as part of the Guardian Feast App Sponsorship. Pastry Tips for Flakiness: The key to a flaky pastry is keeping the butter cold throughout the ...

Recipe supplied by Barnes & Brown.

150ml fresh, room-temperature egg whites (about 4-5 large eggs) Blend the thawed raspberries, sugar, and vanilla bean paste in a blender or with a stab mixer. Alternatively, mash them with a fork in a ...

Recipe supplied by Terry’s.

In a bowl, combine dried fruit, Barnes and Brown brandy, apple juice, brown sugar, cinnamon, nutmeg and cloves. Let the mixture sit for 1-2 hours (or overnight) to allow the fruit to soak up the ...

In a non-stick pan, over medium, heat the red curry paste until fragrant, 1 minute. Chop chicken into cubes. Add the chicken and seal, stirring to evenly cook. Add the peanut butter and mix through.

Preheat oven to 180C. Lightly grease a shallow baking dish with butter. Spread the torn croissants with jam and arrange in the dish. Sprinkle with white chocolate and custard. Bake until the top is ...

Preheat the oven to 180C. Line a 30 x 20cm baking dish with baking paper. In a bowl, combine the cake mix and melted butter to form a dough. Spread the dough evenly in the baking dish and bake for 15 ...

Blitz strawberries in a blender until you have a smooth puree. Line biscuits on the base of your large serving bowl or small individual glasses. Pour the strawberry puree over the top, add fresh fruit ...