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What you need:

175g plain flour
90g butter, chilled and cubed
90g double Gloucester cheese, grated
3 tbsp skimmed milk
1 tsp Marmite

What you do:

Preheat the oven to 200 C / 400 F /gas mark 6

Put the flour and butter into a food processor. Put the lid on and whizz for about 20 seconds until it looks like breadcrumbs. Add the cheese and milk and whizz again for about 30 seconds, until it forms into a ball. Tip out, wrap in cling film and pop in the freezer for 15 minutes to chill.
Put the dough between 2 sheets of non-stick Teflon, or 2 sheets of baking paper. Use a rolling pin to flatten the dough, then roll out to a rectangle, about 1cm thick. Cut 6 broomstick shapes from the pastry, each about 10cm long and spaced well apart. Make about half a dozen cuts to form the ‘brush’ of each broomstick. Using a palette knife, gently ease them onto a Teflon- or baking paper-lined tray. Re-roll the pastry and make another 6 broomsticks. Add these to the baking tray.
Mix the Marmite with 1 tsp of hot water and brush over the brooms to glaze.Bake in the oven for 10 minutes or until crisp and golden brown.

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What you need:

16 good-quality medium cocktail sausages
2 medium sized potatoes
3-4 heaped tbsp butter
1 tbsp wholegrain mustard, or to taste

What you do:

Preheat the oven to 220 C/ 425 F / gas mark 7. Bake the sausages until golden, about 10-12 minutes.

Boil the potato until soft, remove and mash with a good knob of butter and season. Stir in the mustard.

Slice the sausage lengthways three quarters of the way through. Pipe the mash into the slit of the sausage. Bake for 5 more minutes to warm through.

Secure with a cocktail stick and serve.

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What you need:

150g butter, softened
150g caster sugar
3 eggs, beaten
150g self-raising flour, sifted
1 tsp vanilla extract
1 tbsp milk

For the frosting

200g butter, at room temperature
250g icing sugar
1 tsp vanilla extract
1 tbsp milk
green food colouring

To decorate:

silver balls, sugar stars or hundreds and thousands

What you do:

Preheat the oven to 180C /350F / gas mark 4.

Cream together the butter and sugar until light, fluffy and pale.

Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.

Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.

For the frosting: In a mixing bowl beat the butter with a spoon or spatula until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.

Mix your green food colouring into the icing to give an even green colour.

Once the cupcakes are totally cool, pipe the icing onto them starting from the outside of the cake and working into the centre to create tall Christmas trees. Decorate with silver balls, stars or hundreds and thousands then allow to set for at least 30 minutes so that the icing has a slightly crispy finish

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What you need:

1 cup plain flour,
1/3 cup rice flour,
1/4 cup + 1 tbsp granulated sugar,
1/2 cup (4 oz) unsalted butter softened,
a pinch of salt,
some sugar to sprinkle on top of the cookies.

What you do:

Preheat oven to 160 C / 325 F/ gas mark 3

Mix together the flours and sift them.

Mix together butter and sugar. Cream with an electric mixer until light and fluffy.

Add the flours, salt to the creamed butter and sugar mixture in batches, mixing alternately.

Form a smooth dough with hands, tightly cover it with a plastic wrap and refrigerate for 20 minutes.

Remove and place it on a baking sheet, press the mixture into a circle of 8 inch diameter and 1/2 cm thickness.

With a sharp knife, score marks from the centre to the edge of the circle to form 9 triangles. Punch with a fork at several places (as shown in the picture).

Sprinkle with sugar and if you like, flute the edge by making impressions along the edge with your thumb.

Transfer the baking sheet into the preheated oven and bake for 30 minutes or until light golden. While still hot, cut along the marks to get 9 triangles. The cookies will appear soft initially but become crisp once cool.

Store them in an airtight container.

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what you need:

4oz /110g  butter or margarine, softened
4oz/110g caster sugar
2 medium eggs
110g  self-raising flour, sifted
4oz /15g cocoa powder
2-3 drops of vanilla extract
4oz /110g butter or margarine, softened
4oz /110g  caster sugar
2 medium eggs
4oz /110g  self-raising flour, sifted
15g cocoa powder
2-3 drops of vanilla extract

What you do:

Preheat the oven to 180C /350F /Gas Mark 4.

Place the baking cases into a 12-hole fairy cake baking tray.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Gradually beat in the eggs and the vanilla extract. If the mixture starts to curdle, add a little flour.
Fold in the remaining flour and cocoa powder with a large metal spoon.
Place spoonfuls of the mixture into the baking cases and bake in the preheated oven for 10-15 mins until well risen and firm to the touch.

Remove the fairy cakes from the oven and leave to cool on a cooling rack.

For the decoration:

Choose your desired colour of fairy cake icing, massage the pouch for 1 min to loosen the icing, then snip the corner off the pouch and pour a small amount of icing over each cake. Using a knife, spread the icing thickly over the fairy cakes.

Decorate the cakes using the writing icing and sprinkles to make scary faces.

Make them as scary as you dare!

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What you need:

4oz /100g butter, softened
2oz /50g  castor sugar
5oz / 150g sifted plain flour
½ tsp / 2.5ml ground mixed spice

What you do:

Preheat oven to 180°C  /350°F / gas mark 4

Place the softened butter in a bowl with the castor sugar and beat until pale and creamy. Stir in the sifted plain flour and ground mixed spice and mix to a stiff dough. Wrap in cling film and chill in the fridge for 30 mins.

Roll out the dough on a lightly floured surface and stamp out about  8 pumpkins & 10 bats, re-rolling the dough as necessary. Place on a large lightly greased baking sheet and bake for 12-14 mins until pale golden. Cool on a wire rack.

Decorate the cold cookies with thinly rolled-out coloured fondant and attach with a little glacé icing. Pipe faces and eyes with icing or cut out faces with the tip of a small knife.

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What you need:

2 3/4 pounds pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
Coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stock

What you do:

Preheat oven to 230C / 450F /gas mark 8

Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with a blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper.
Cover to keep warm.

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What you need:

4lb / 2 Kilo whole lean beef
1 tsp salt
½ tsp pepper (crushed)
½ tsp garlic (crushed)
2 tbsp cooking oil
½ tsp ginger
½ mango (ripe)
2 tbsp margarine
1 tbsp Worcestershire sauce
1 tsp lime juice

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Prick the meat with a knife and rub it with the mixture of salt, pepper,and crushed garlic. Put the meat in a roasting pan. Set a side.

Put the ginger, mango, lime juice and Worcestershire sauce in a food processor. This will be the mixture that will be applied on the meat after 30 minutes of roasting.

Put the meat into the oven & cook for  30 minutes.
After 30 minutes turn down to 150C /300F / gas mark 2  and spoon the sauce over the meat every 10 minutes interval until meat is cooked.

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what you need:

85g watercress, coarse stems removed
115g cream cheese
1 pinch salt
1 pinch black pepper, freshly ground
600g salmon fillet, skinless
400g puff pastry
100g flour, for dusting
1 egg, beaten, to glaze

What you do:

Preheat the oven to 200C  / 400F /Gas mark 6.

Chop the watercress very finely, place in a bowl, add the cream cheese, season generously with salt and pepper, and mix well.

Cut the salmon fillet into 2 pieces. Roll out the pastry on a lightly floured surface to a thickness of 3mm (1/8in). It should be roughly 7.5cm (3in) longer than the salmon pieces and just over twice as wide. Trim the edges straight. Transfer to a lightly greased baking tray.

Place 1 piece of salmon in the middle of the pastry. Spread the top with the watercress cream and place the other piece of salmon on top. Lightly brush the pastry edges with water, then fold the 2 ends over the salmon. Fold in the sides so they overlap slightly and press together to seal. Re-roll the trimmings and use to decorate the top of the pastry, if liked. Brush with beaten egg, and make 2 or 3 holes with a skewer to allow steam to escape.

Bake for 30 minutes, or until the pastry is well risen and golden brown. Test if the salmon is cooked by pushing a skewer halfway through the thickest part and leaving for 4–5 seconds; when removed, it should feel hot.

Remove from the oven and allow to stand for a few minutes, then slice and serve.

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What you need:

5  eggs
4 tbsp golden breadcrumbs
A little (about 1 tbsp) vegetable or olive oil
6  pork sausages ( or 1lb of saugage meat)

What you do:

Preheat the oven to 180C/350F/Gas 4.

Grease a baking tray with oil.

Crack 1 egg into a bowl and beat with a fork. Put the breadcrumbs and oil into another bowl, mix together.

Hard-boil the remaining eggs (boil for 6 minutes). Leave until cool. Peel.

Squeeze 1½ sausages out of their skin and squash the meat as flat as you can. Wrap around 1 egg to cover. Repeat.

Dip into the beaten egg then into the breadcrumbs.

Bake for 20-25 minutes, turning a few times to brown evenly.

When cooked cut them in half & serve.

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