Slice

To give a firmer result, we used 600ml cream, not 700ml as instructed on pudding packet directions. Makes 8 Note

Makes 32 pieces Note

Here’s a really simple recipe for a nutty, slightly chewy muesli bar – ideal for the kids’ lunchbox

The combination of smooth, sweet caramel and creamy chocolate goes brilliantly together in this gorgeous slice. Enjoy a piece with a hot coffee for morning or afternoon tea.

When a cake needs the juice and rind of a lemon, you can replace it with a teaspoon of Queen Natural Lemon Essence. Note

Make a double batch of this slice to cut and freeze for lunch boxes. Note

Makes about 20 squares Note

This delicious treat looks makes a wonderful Christmas gift for family and friends. And it's gluten-free and dairy-free too!

These truffles won't last long even if they are the healthiest treats on the table. Gluten-free and dairy-free too, watch them disappear.

These festive goodies are so delicious and healthy there's no need to hold back. And they're gluten-free and dairy-free too!

Snowy chocolate mountain

Suitable to freeze. Not suitable to microwave Note

With a thick layer of caramel and a chocolatey base, this decadent slice makes any afternoon tea special.

Use milk or dark chocolate instead of white chocolate in the rocky road, if you like. Add 1/2 cup glace fruit of your choice in step 2. MAKES ABOUT 36 SLICES Note

Use a 16 x 26cm slab pan, if preferred. Note

Alexa Johnston packs a perfect spring picnic. It’s not summer yet, but finding a sheltered spot in the sun to have a simple spring picnic can make the warmer days seem a little closer. Take a thermos of hot tea, a bottle of homemade lime or lemon cordial and some fizzy water, savoury cheese scones and butter, a few apples – and a tin full of delicious apricot and cranberry picnic slice. Even if it rains, you’ll be happy.

You’ll be the star of the school fair with these candied creations by Sophie Gray

You’ll be the star of the school fair with these candied creations by Sophie Gray

This slice is best made the day before serving. Line base and 2 sides of cake pan with 1 piece of baking paper. Repeat with remaining 2 slides. These will act as levers when removing slice. Note

Instead of savoiardi, you can use any type of biscuit you. like, including gingernut, shortbread or plain digestives. Note

Chocolate caramel slice

Super easy, Make it ahead You can use fresh cherries for this recipe. Just be sure to remove the stones before placing them in the batter. Don’t be tempted to add the eggs to the chocolate mixture while it’s still hot – the eggs will cook and spoil the recipe. Note

Xanthan gum is used in gluten-free baking to improve texture and minimise crumbling. Note

You can also use coconut macaroons for the base. You will need 4 passionfruit. Note

Indulge your sweet tooth with the irresistible combination of crunchy salted almonds, sticky toffee and rich dark chocolate. Enjoy a slice with a cup of coffee as an afternoon pick-me-up.

Use a store-bought 450g packet butter cake, processed to make fine crumbs. For an adult version, add 2 teaspoons rum essence or 1 tablespoon rum. Roll mixture into balls; use 2 teaspoons of mixture per ball. Roll balls in Sprinkles. Note

Lamb and potato slice

To make a rocky road slice top the cookie dough with coconut, morshmallows, muesli and chopped chocolate. Use any dried fruit, such as peach or apricot. Note

Makes 18 Sifting dry ingredients several times ensures a soft, dry and delicate sponge Note

Makes 18 We’ve made these brownies healthier by using poly- or mono-unsaturated margarine instead of butter, thus lowering saturated fat; used less chocolate and sugar; added walnuts for “better” fats and prunes for taste and fibre. Note

Piece 100g chocolate in a small zip-lock bag. Microwave on High (100%) in 30-second bursts. Snip a corner to form a piping bag. Drizzle over slice. Note

Strain peaches through a sieve; drain on paper towels. This slice uses gelatine so is not suitable for vegetarians. Note

Use milk or white chocolate instead of dark chocolate. Note

To melt chocolote in the microwave, place in a microwave-safe bowl; microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Note

To toast nuts, spread on a baking tray and bake in a preheated oven at 180°C (160°C fan-forced) for 5 minutes. Note

With a chewy layer of marshmallow and peanuts, this delicious chocolatey treat is sure to down a treat. The kids won�t be able to keep their hands off of these rocky road brownies.

To save time, you can microwave kumara and broccoli. Microwave kumara on high for 2 minutes. Add broccoli; microwave further 1-2 minutes, or until vegetables are tender. Note

You could use lime zest and juice instead of lemon. Note

Melt chocolate slowly over low heat or mixture may overheat and curdle; if it does, discard mixture and start again. Note

To prevent mixture sticking and scorching, use a heavy-based saucepan and stir constantly. Work quickly once chocolate is added, as fudge will set quickly. Don’t overcook; caramel may cause chocolate to seize. If so, start again. Note

Alexa Johnston reintroduces an innovative tin-filler from 1950s New Zealand

Make in a 22cm pie plate instead; cooking time will vary. Note

The more finely you crush the biscuits, the easier it is to cut the slice. Note

If all sorts are unavailable, use equal weight of regular licorice, chopped. To crash biscuits, process, or place into a resealable plastic food storage bag and gently pound with a rolling pin until finely crushed. Makes 12 Note

You will need to cook about 1/3 cup raw rice. Note

For easy spreading, use an offset or cranked spatula. You can find them at specialty kitchenware stores. Note

To remove excess moisture from thawed spinach, place in a clean tea-towel, then squeeze. When filo pastry is not in use, cover with a damp tea-towel. Note

This no-bake white chocolate banana slice recipe creates the perfect sweet treat!

Using beetroot in chocolate baked goods gives them a deep colour and moist texture. Note

A delicious yet simple slice with a very exciting Crunchie Bar topping.

Make ahead: Cook slice up to 4 days ahead. Store in an airtight container in the fridge. Note

Place butter in saucepan first to make sure chocolate doesn’t stick to base of pan. Rotate blondie halfway through cooking to ensure it cooks and colours evenly. For a yummy dessert, serve warm with vanilla ice-cream. Make ahead: You can bake the blondie up to 3 days ahead. Store in an airtight container at room […]

As an alternative, you could replace walnuts with peanuts or frozen raspberries. If you prefer a gooey centre, fold through chopped, chewy caramel lollies. Note

Use cooled black coffee to flavour custard. Fold 125g finely chopped fresh strawberries into custard. Replace passionfruit in icing with freshly squeezed orange juice or raspberry puree. Note

Lumpy custard? To fix, push custard through a fine sieve. Make ahead: Bake pastry a day ahead. Store in an airtight container. Assemble the mille-feuille just before serving. Note

Natural yellow food colouring is in the baking aisle. Melt chocolate: in microwave in a microwave-safe bowl on High (100%) in 30-second bursts, stirring, until smooth. Note

To prevent blondies drying out, cut only as many pieces as needed. Swap white chocolate for dark. Note

To stop caramel sticking to the base of the pan, keep stirring while cooking. Note

Makes 24 pieces Soft ball stage: Drizzle a little hot syrup into cold water; a ball shape forms. Allow to cool. Ball should feel pliable and not snap when squeezed. Note

This recipe is perfect for using up stale bread. Note

If self-raising flour is unavailable, use 1 cup plain flour mixed with 2 teaspoons baking powder. For a vegetarian option, omit bacon and add 100g crumbled feta with the cheddar cheese. Note

Heat a large knife blade under hot running water before cutting slice. Note

Makes 32 pieces Heat the blade of a large knife under hot running water before cutting slice. Note

You can use milk arrowroot biscuits instead of milk coffee biscuits. Note

The summer hols never last long enough. Soon it’s back to school or work. Sophie Gray sends you on your way with a smile and this tasty lunch option

You can use any type of marmalade or jam, such as raspberry or cherry. Note

You can use crunchy peanut butter for extra texture or add 1/2 cup unsalted peanuts to the chocolate mixture. Note

These rocky road brownies with a chewy layer of marshmallow and peanuts are sure to go down a treat and the kids will hardly be able to wait until the brownies are cool!

Glucose syrup is in the baking aisle with essences and cooking chocolate. Note

Snip dried fruit into small pieces with kitchen scissors. Note

Slice is best made on day of eating. Note