Preheat the oven to 180°C (355°F). Place the rice and stock in a 22 x 30cm (8½ x 12 in) 10-cup (80 fl oz) capacity baking dish and stir to combine. Cover tightly with foil and bake for 40 minutes or ...

Line a 20cm x 30cm slice tin with non-stick baking paper. Sprinkle the base with half the peanuts and set aside. Place the sugar, cream, golden syrup and butter in a large saucepan over high heat and ...

Preheat oven to 180°C. Lightly grease a 10cm x 20cm (2-litre-capacity) loaf tin and line with non-stick baking paper. Place the mashed banana in a large bowl. Add the oil, eggs, sugar and vanilla and ...

Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and set aside, reserving 1 cup of the cooking liquid. Heat the oil in a large non-stick frying pan ...

To make the cucumber and coconut salad, place the vinegar, lime juice, ginger and sugar in a bowl. Mix until the sugar has dissolved. Add the cucumber, chilli and coconut and toss to combine. Place ...