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What you need:

350 g  plain flour plus extra for rolling out
1 level  tsp bicarbonate of soda
2 level  tsp ground ginger
1 level tsp ground mixed spice
125 g  butter
175 g  light soft brown sugar
1 medium egg
4 tbsp  golden syrup
Ready to roll icing (white)
76 g  colour writing icing,

What you do:

Preheat the oven to 180C /350F / Gas 4.
Line two baking trays with baking paper. Sift the flour, bicarbonate of soda, ginger and cinnamon into a large bowl. Rub in the butter and then stir in the sugar.

Lightly beat the egg and golden syrup together. Add to the flour and mix to make a dough. Chill the dough for 15 minutes.
Roll the dough out on a lightly floured surface to a thickness of ½ cm thick. Cut shapes out with gingerbread cutters, remembering to take off a few limbs and head for added gore.

Place on a baking tray, leaving a gap between them in case they spread a little.
Bake for about 15 minutes. Leave on the tray for 10 minutes then move to a wire rack to finish cooling.
Decoration:
Use the red writing icing along the edges of the missing limbs and heads as blood.
For the skeletons and mummies – either pipe with white writing icing or roll out the ready to roll icing to 3mm thickness and cut shapes slightly smaller than the gingerbread. Lightly brush the gingerbread with boiled water and carefully place the icing on top. Using the black writing icing decorate as a skeleton or mummy!

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What you need:

For the Marinate:

½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric powder
salt to taste
Make a paste:
6-7 cashewnuts
4-5 tbsps milk
Dry roast and make a fine powder:
1 cinnamon
10-12 curry leaves
3 cloves

Rest of the ingredients:

3-4 tbsps oil

2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

What you do:

Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mins.

While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.

Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.

Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

Garnish with fresh coriander leaves.

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What you need:

4oz / 100g butter.
4oz / 100g light brown sugar.
2 beaten eggs.
4oz/ 100g no soak dreid apricots ( chopped)
2 tbsp / 30ml chopped stem ginger
4oz / 100g self raising flour.
1tp / 5 ml bking powder.
2 tbsp / 30 ml milk.
fresh apricots slices for decoration.

What you do:

Cream the butter & the sugar together until light & fluffy. Then gradually beat in the eggs.
Coat the apricots & ginger in the 2tbsp of the flour & put aside.
Fold the remaining flour& baking powder into the creamed mixture & gently mix in the milk & the flour coated apricots & ginger..
Spoon the mixture into a greased 2 pint /1.25 pudding basin, level of the surfave then cover with clingfilm.
Microwave on full power for 4 1/2 – 5 minutes then leave to stand for 5 mins.
Turn out onto a warmed plate.
Decorate with the apricot slices & serve with cream or custard.

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