Bake time will depend on size of pan used. If using a different size bundt pan, adjust baking time accordingly.

Keep your brown sugar soft by storing it in an air-tight container. You can also place a jumbo marshmallow or slice of white bread into the container.

To blind bake pastry: Preheat oven to 200°C. Roll out pastry to line the base and sides of a greased tart tin and prick the base with a fork or pastry docker to prevent air bubbles and rising. Line pastry base with baking paper and fill with rice, dried beans or pie weights (this will stop the pastry base from rising during baking). Place tart tin onto a baking tray and bake for 15 minutes (200°C). Remove from oven, then remove baking paper with rice, dried beans or pie weights. Return pastry case to oven and bake for a further 5-10 minutes (200°C) or until light golden.

Brownies can be placed in the fridge for a firmer texture.

Please refer to the Gluten free flour mix recipe on this recipe chip.

Only use food grade peppermint oil in this recipe as it is designed for consumption; do not use essential oils. Food grade peppermint oil can be found at specialty food stores, specialty baking stores or online.

If a square pan (9 in. x 9 in.) is unavailable, use a 9 in. x 13 in. pan. The larger pan will yield a thinner shortbread.

Use the ripest possible bananas for the best taste. You can freeze peeled ripe bananas for later use; thaw before using.

Boiling and refreshing the orange zest 3 times removes the bitterness and softens it.

The Provençal navette is traditionally eaten at Candlemas. Crepes are very popular in France, Provence has always preferred this pastry, created in 1871. The boat shape is a reminder of the boat that Saint Marie is believed to have arrived in the Provencal coast.

Adding lemon juice prevents the sugar from burning or crystallising, without affecting the flavour.