Decadent Fruit Mince

Easter Rocky Road

Place almonds in a single layer on a microwave-safe plate. Microwave on high for 3-4 mins, stopping every 30 seconds to stir, until nuts are lightly toasted.
Grease a 20cm square cake pan and line the base and sides with baking paper.
In a large bowl combine almonds, raisins, marshmallows, cherries, coconut and 200g of the Easter eggs; toss to combine.
Place chocolate into a microwave safe bowl and microwave on medium for 2 mins. Stir every 30 seconds or until melted. Pour 1/4 of the chocolate into the base of the prepared pan; sprinkle the nut and marshmallow mixture over the top. Pour remaining chocolate evenly over the top. Tap pan gently to remove any air bubbles from the chocolate, then sprinkle the top with extra almonds, raisins, coconut flakes and remaining 100g Easter eggs. Refrigerate until set then cut the square into quarters and each square into half to form 8 rectangular pieces.

Christmas Cheesecake

Preaheat oven 160 degrees (140 degrees fan).

1. Brush base and sides of 25cm springform pan with butter.
2. Process biscuits, extra melted butter and almond meal in a food processor until fine crumb. Press into base and sides of pan.
3. Combine ricotta, cream cheese, sugar, cornflour, butter, eggs and vanilla bean paste in food processor. Blend for 2 mins then fold through sour cream and fruit.
4. Pour filling over base, cover with foil and bake for 1.5 hours. Remove cake from oven, allow to come to room temperature before refrigerating overnight.

To make Toffee

1. Line a baking tray with baking paper. Spread nuts evenly over tray.
2. Add sugar to a medium, heavy-based saucepan over medium heat. Stir constantly until sugar completely dissolves then remove from heat immediately and pour over nuts.
3. Sprinkle with sea salt flakes then allow to set. Serve cheesecake topped with shards of broken nut toffee.

Vegetable Tagine

Muesli Bar Slice

Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin

1. In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
2. Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
3. Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.

Mini Indulgent Puddings

Preheat oven to 150°C

2. Combine fruit, jellied cranberry sauce, brandy and spices in a large bowl, cover and leave to stand overnight.
3. Brush ten 1-cup pudding basins (ramekins) with melted butter and line base with baking paper.
4. Mix eggs, butter, brown sugar and flours until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
5. Cut a large circle of foil and baking paper and place over each pudding, foil side up. Secure tightly with kitchen string.
6. Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce heat and cook for 11⁄4 hours, replenishing water when needed.
7. Remove from water and store well wrapped until Christmas.

Almond Lemon Broccoli

1. Trim broccoli and cut into florets; steam or boil until tender. Drain and place in a serving bowl. Cover to keep warm.
2. Melt butter in a small saucepan. Remove from heat. Add lemon juice, salt and pepper and swirl saucepan to combine. Drizzle butter mixture over broccoli, then scatter with almonds.