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What you need:

12 oz /350g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
1/2 tsp salt (half)
4 oz /100g  butter
6 oz /175g soft brown sugar
1 egg
4 tbsp golden syrup
different coloured fruit flavoured boiled sweets
narrow ribbon

What you do:

Pre-heat the oven to 180C /350F /Gas 4.

Mix the flour, bicarbonate of soda, ginger and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar. Beat together the egg and golden syrup and mix into the flour mixture to make a smooth dough, kneading lightly with your hands.

Crush the sweets in their wrappers using a rolling pin. Sprinkle flour on a clean work surface and roll out the dough until about 1/2cm (1/4in) thick, then cut into shapes using a selection of Christmas Cookie cutters. Transfer to lined baking sheets.

Cut out shapes in the centre of each biscuit, making sure you leave a good edge all around the biscuit. Completely fill the hole in each biscuit with crushed boiled sweets.

Make a hole at the top of each biscuit using a drinking straw so that you will be able to thread a ribbon through it later. Bake for 11-12 minutes until golden

While the biscuits are still warm, check the holes are still there, otherwise push a straw through again. Do not remove the biscuits from the baking tray until they have cooled as the boiled sweets need to harden. Once the sweets have hardened, gently lift the biscuits onto a wire rack with a palette knife to finish cooling.

You can decorate the biscuits with piped white icing.Thread ribbons through the holes to make loops for hanging.

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What you need:

1½ kg  ham joint ( unsmoked)
1  carrot, roughly chopped
1  celery stick, roughly chopped
1 cinnamon stick
20 peppercorns
20 cloves
2tbsp honey
1 tbsp Demerara sugar

For the coleslaw:

½ small  red cabbage, finely shredded
2  medium carrots, coarsely grated
1  red onion, finely sliced
3tbsp  mayonnaise
1tsp Dijon mustard
1tbsp flat leaf parsley, finely chopped

What you do:

Pre-heat the oven to 190C / 375F /  gas mark  5.

Place the ham joint into a large pan and completely cover with water. Now add the carrot, celery, cinnamon and peppercorns.
Bring to the boil, then turn down the heat and simmer for about 1½ hours. Scoop out and white foam the rise to the top.

Pour the cooking liquor out of the pan .

Leave the ham to cool for 10 minutes.

Place the ham into a roasting tin and then cut away the skin leaving a layer of fat.

With a knife score the fat in a criss-cross pattern, then spike all over with the cloves.

In a small saucepan add the honey and Demerara sugar and warm through, pour all over the ham and bake for 25 minutes basting the juices a few times as it cooks.

Meanwhile for the coleslaw quite simply take a large mixing bowl and add the mayonnaise, mustard, parsley, season to taste and mix.
Now add the vegetables and give it all a really good mix up then leave to one side.

Leave the ham to cool before slicing. Serve with the coleslaw.

 

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What you need:

8  Pork Sausages
4  shallots, peeled and quartered
½  leek, sliced
1 large carrot, cut into small cubes
1tsp olive oil
1 rosemary sprig roughly chopped
100g plain white flour
4 eggs
175ml semi-skimmed milk
Onion Gravy:

 1 red onion

1 tbsp olive oil

1 tbsp plain white flour
284ml (½ pint) beef stock

What you do:

Pre-heat your oven to 220C /425F  / gas 7.
Sift the flour into a bowl, make a well in the centre and break in the eggs.
Add half the milk and beat with a wooden spoon until smooth, then add the remaining milk and whisk until you get tiny little bubbles in the batter.
Add the rosemary and leave to rest for an hour or so.
Cook the sausages in a frying pan with a little olive oil until nicely browned then transfer to a ceramic oven dish.
In the same pan add the shallots and cook until golden then add the leek and carrot and continue frying until the leeks are soft.
Spoon the vegetables around the sausages. Pop into the oven for 5 minutes.
Pour the batter now over the sausages and pop back into the oven as quickly as possible.
Cook for 35-40 minutes until golden brown and well risen.
Simply serve with some onion gravy and to make that simply cook a red onion finely sliced in 1tbsp of olive oil until soft and just starting to brown.
Next add 1tbsp of plain flour and stir in. Make ½ pint of beef stock using a stock cube then slowly pour into the pan and whisk until smooth. If you like add little Worcestershire sauce to make it a little richer.

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What you need:
1 medium  pumpkin (cut into quarters)
2tsp curry powder
1tsp cumin
1tbsp olive oil
300g lean minced beef or lamb
1 onion, finely chopped
2 garlic cloves, crushed
1 leek, finely chopped
100g frozen peas
1 tin of chopped tomatoes
10ml Worcestershire sauce
1tbsp tomato puree
200ml beef stock made from concentrate cube
1tsp thyme

What you do:

Pre-heat the oven to 200C /400F /gas mark 6.

Place the pumpkin onto a roasting tray, drizzle over a little olive oil, season to taste and cook until soft and golden, then cool.

Meanwhile, heat the olive oil in a large frying pan and cook the lean minced beef until browned then remove from the pan. In the same pan fry the onions and leek until soft. Add the mince back to the pan with the garlic and thyme, fry for 2 minutes.

Now add the tin tomatoes, Worcestershire sauce and beef stock and simmer for 25 minutes.

Now add the tomato puree and frozen peas and stir, season to taste and transfer to small oven proof dish. Take your cooled, roasted pumpkin and with a spoon, scoop the flesh into a bowl then mash with a fork.

Mix in the curry powder and cumin, spread the pumpkin over the minced beef and bake  in oven around for 20-25 minutes.

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What you need:

2lb /900g  British pork, trimmed and cut into bite-sized pieces
1 or 2 tins  ( or jars) Spanish butterbeans
1½ oz /40 g  black olives
1½ oz /40 g  green olives
1 lb / 450 g  ripe red tomatoes
2 tbsp olive oil
2 medium onions, peeled and sliced into half-moon shapes
1 large red pepper, deseeded and sliced into 1¼ inch (3 cm) strips
2 cloves garlic, peeled and chopped
1 heaped teaspoon chopped fresh thyme, plus a few small sprigs
10 fl oz  /275 ml  red wine
2 bay leaves
salt and freshly milled black pepper

What you do:

Pre-heat the oven to 140C / 275F /gas mark 1.

First, skin the tomatoes: pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins, then roughly chop them. Now heat 1 tablespoon of the oil in the casserole over a high heat, pat the cubes of pork with kitchen paper and brown them on all sides, about 6 pieces at a time, removing them to a plate as they’re browned.

Then, keeping the heat high, add the rest of the oil, then the onions and pepper, and brown them a little at the edges – about 6 minutes.

Now add the garlic, stir that around for about 1 minute, then return the browned meat to the casserole and add all the thyme, tomatoes, red wine, olives and bay leaves. Bring everything up to a gentle simmer, seasoning well, then put the lid on and transfer the casserole to the middle shelf of the oven for 1¼ hours.

After that, add the butterbeans, cover the pan again and cook for a further 45 minutes, or until the butterbeans are tender.

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What you need:

8 oz / 225 g Plain  flour
Pinch of salt
1tsp Baking Powder
6 oz / 150 g Caster Sugar
100ml Milk
2 eggs
6 oz / 150 g  Butter
6 oz / 150 g Blueberries

What you do:

Pre-heat oven to 200C / 400F/ Gas Mark 6

Sift the flour, salt and baking powder into a mixing bowl, stir in the sugar and mix together. Make a well in the centre
Put the milk, eggs and butter in a jug and whisk until combined

Add blueberries to the bowl and fold them in
Place 10 muffin cases (roughly, your mixture may make more or less) in a deep muffin baking tin and spoon the mixture in
Bake for 20 mins  or until well risen
Cool on cooling rack

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