+ MOTHER GOOSE GLAZED HAM

• 350g Mother Goose Marmalade
• 1/2 cup firmly packed light brown sugar
• 1/3 cup maple syrup
• 1 cup dry ginger beer (homemade if you have it)
• 7 kg cooked leg of ham
• 2 tbsp cloves

1. Add marmalade, syrup, sugar and ginger beer in a small saucepan; bring to the boil. Reduce heat to medium; simmer, uncovered, for 10 minutes or until reduced by half.

2. Using a sharp knife, cut a zig-zag pattern through ham rind. Remove rind from ham by sliding your hand between the rind and the fat layer. Discard rind. Score fat diagonally at 2cm intervals to form a diamond pattern. Stud centre of diamonds with cloves.

3. Place ham on wire rack placed in large baking dish. Wrap shank in foil to stop burning. Brush ham with half the marmalade mix. Bake ham at 180 c, basting with remaining marmalade mix, about 1¼ hours or until glaze is browned lightly.

+ MANDARIN AND STAR ANISE MATCHES

• Two Sheets puff pastry
• Mother Goose mandarin and star anise jam
• Beaten egg
• Whipped cream or Greek yoghurt or ice cream.

1. Cut the sheets into four squares so you have 8 squares.

2. Spread the mandarin and star anise jam on one square, top with one of the squares, repeat until you have the fourth layer on top.

3. Repeat process with the next four pastry squares. Glaze the top. With a sharp knife cut the squares into three or four matches. Place on a baking slide and bake in a hot oven until puffed and golden (about 10 mins). Serve hot with your favourite accompaniment.

So delicious and usually all ingredients are on hand to be able to whip up an impromptu yummy desert.

+ MOTHER GOOSE ROCKET SALAD WITH FEIJOA AND JUNIPER BERRY VINEGAR

• Rocket leaves (or salad leaves of your choice)
• Sliced fresh pear (or if you can get them, feijoas!)
• Toasted pecans (or nut of your choice)
• Cheese (I change depending on my mood. I love feta with this and if I am being really decadent I go for a beautiful blue. Shaved parmesan works well too)
• Olive oil
• Mother Goose feijoa and juniper berry vinegar

1. Arrange leaves, pear, nuts and cheese on a serving plate.

2. Drizzle with a little olive oil and feijoa and juniper berry vinegar. Finish off with a grind of black pepper- just a touch to enhance the juniper berry. So yum I could eat this by the bucket full.

Don’t worry if you can’t get feijoas, they grow like a weed in New Zealand so if you have them chuck them in. If not, Pears do just as well.

+ MOTHER GOOSE GUAVA VINEGAR WITH STRAWBERRIES

• Mother Goose Guava Vinegar
• Strawberries
• Castor sugar if needed to taste.
• Marscapone cheese
• Bowl of strawberries hulled and cut in half (sprinkle with a little castor sugar if not super sweet strawberries)

1. Drizzle with guava vinegar and cover. Leave in fridge for an hour to chill.

2. Serve over the top of mascarpone cheese.

Totally delicious, fruity and beautiful on a hot summer night. Even better with a cold botrytis ‘sticky’.

+ CHICKEN FILLETS WITH MULBERRY VINEGAR

• Mother Goose Mulberry Vinegar (Allow 1/4 cup per person)
• Chicken Breast Fillets
• Red Onion
• Thyme Leaves (good bunch)
• Olive Oil
• Mixed Salad Leaves

1. Heat oil in large frypan over low heat, and cook onion until translucent, add seasoned chicken fillets

2. Increase heat to medium-low and cook until browned on both sides. Remove chicken and onions from pan and place in oven covered. Bake at 180 c for 15 to 20 minutes until cooked through.

3. Add mulberry vinegar and thyme to same pan. Cook, stirring until vinegar reduces and is slightly thickened, about 5 minutes. Spoon mulberry sauce over chicken before serving.

4. Serve with mixed salad leaves and if you have them a few fresh mulberries, if not, try raspberries, pomegranate seeds or if things are fruity enough try some lovely sweet baby tomatoes.

I serve this with roasted potatoes and sweet potato.