Choclate Brownies

Ingredients
200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
Method
Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.

Berry Parfaits

Ingredients (serves 4)

• 400g low-fat vanilla yoghurt
• 1/2 cup thickened cream, whipped
• 1 teaspoon finely grated orange rind
• 1/2 cup icing sugar mixture, sifted
• 250g strawberries, hulled, quartered
• 125g raspberries
• 125g blueberries

Method

1. Combine yoghurt, cream, orange rind and half the sugar in a bowl.
2. Combine berries in a bowl. Reserve one-quarter of the mixed berries. Using a fork, lightly crush remaining berries. Stir in remaining sugar.
3. Layer yoghurt mixture and crushed berries in 4 glasses. Cover and refrigerate for 30 minutes, if time permits. Top with reserved berries. Serve.

Barbecue Marinated Lamb Leg

This lamb leg is guaranteed to please even the toughest barbecue critic. Served with jacket potatoes and green olive mayonnaise, it's a real winner.

Ingredients (serves 4)

• 5 garlic cloves, crushed
• 1 tablespoon paprika
• 1 large lemon, juiced
• 1/4 cup olive oil
• 1.5kg boned lamb leg, butterflied
• olive oil cooking spray
• jacket potatoes, to serve

• Green olive mayonnaise

• 3/4 cup whole-egg mayonnaise
• 1/2 cup stuffed green olives, chopped
• 1 teaspoon paprika
• 1/2 small lemon, juiced

Method

1. Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish. Season both sides lamb with salt and pepper. Score lamb skin (this allows marinade to penetrate). Place lamb in marinade and turn to coat. Cover and refrigerate for 3 hours. Remove from fridge 30 minutes before cooking.
2. Make green olive mayonnaise: Meanwhile, combine mayonnaise, olive, paprika and 1 tablespoon lemon juice in a bowl. Season with salt and pepper. Mix well. Cover and refrigerate until ready to serve.
3. Spray a cold barbecue plate or grill with oil. Preheat on high heat. Reduce heat to medium-high. Barbecue lamb, skin side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood (see tip). Barbecue for a further 15 minutes for medium or until cooked to your liking. Remove from heat. Cover loosely with foil. Set aside in a warm place for 10 minutes to rest. Slice lamb thinly across the grain.
4. Serve lamb with green olive mayonnaise and jacket potatoes.