13 Episodes (286 minutes) of Annabel's new hit show! The Free Range Cook, series 2.

In this two-disc set, Annabel returns to her idyllic lakeside cabin to cook up an exciting new batch of recipes using seasonal ingredients fresh from her kitchen garden. True to her philosophy that quality natural ingredients need little in the way of fussy preparation, the new DVD is entitled Annabel Langbein The Free Range Cook: Simple Pleasures.
In the course of 13 half-hour episodes, Annabel demonstrates more than 100 delicious recipes and gives serving suggestions for dozens more. The DVD contains all the recipes from the recent TVNZ season of the show, plus bonus recipes including her famous Speedy Mayonnaise.

With two television series and 19 cookbooks under her belt, Annabel has earned a passionate following for her uncomplicated recipes that transform inexpensive, everyday ingredients into meals with the wow factor.

Episode 1 – lunch on the grill
Episode 2 – a decadent dinner
Episode 3 – paella party
Episode 4 – italian inspiration
Episode 5 – cooking for a crowd
Episode 6 – the perfect roast
Episode 7 – a taste of asia
Episode 8 – fiesta for friends
Episode 9 – a french country table
Episode 10 – fish on the menu
Episode 11 – life's a picnic
Episode 12 – effortless entertaining
Episode 13 – the ultimate barbecue

SAMPLE RECIPE
Lemon and Ginger Ice Cream
You don’t need a cumbersome ice cream maker to produce this velvety ice cream. The two secrets are using lots of sugar, which makes it difficult for ice crystals to form, and whipping in lots of air so it’s light and fluffy. You can use any type of citrus, but lemon and ginger are a match made in heaven. Combining cream and yoghurt makes it lighter and tangier than using all cream.

Prep time 30 mins + freezing
Cook time 10 mins
Makes 2¼ litres

1½ cups caster sugar
finely grated zest of 1 lemon
¾ cup lemon juice, strained
½ cup very finely chopped crystallised ginger
4 egg whites
1 cup cream
½ cup greek yoghurt

Combine sugar, lemon zest and juice and ginger in a medium pot. Stir over heat until sugar has dissolved. Bring to a boil and simmer for 5 minutes. Remove from heat.

While the syrup is boiling, beat egg whites in an electric mixer until stiff peaks form. On low speed, gradually add the hot syrup, then turn mixer speed to high and beat until cool and very thick (about 10 minutes).

Transfer to a large mixing bowl so you can use the same mixer bowl and beater (you don’t need to wash them in between) to whip the cream to soft peaks. Gently fold in the yoghurt, then mix in the beaten egg whites a little at a time, folding gently until evenly incorporated.

Spoon into a container, cover and freeze for at least 6 hours. Lemon and Ginger Ice Cream will keep for 3–4 weeks in the freezer.