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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:

1 litre vegetable stock or cold water
250g polenta or coarse maize
1 tsp salt
1 tsp dried oregano
1-2 tbsp olive oil
Fig and red onion relish
75g goat’s cheese
Freshly ground black pepper

What you do:

Bring the stock to the boil in a large saucepan. Combine the polenta, salt and oregano then quickly whisk them into the boiling liquid. As soon as it comes to the boil again, reduce the heat and exchange your whisk for a wooden spoon. Simmer the polenta, stirring regularly, for about 10 minutes or until thick and porridge-like. Be careful as it will splatter volcanically.

Line a baking tray with parchment paper and quickly spread the polenta evenly over it so it is no more than 1cm (½in) thick. Use a dampened pallet for at least 30 minutes. (The recipe can be prepared up to two days in advance to this stage.)

Using a 3-4cm (1¼-1½ in) round cutter, cut out rounds from the polenta. Brush both sides of each round with olive oil and cook the wedges either under a hot grill or in a griddle pan, turning once, until golden and crisp. Alternatively heat 1 tbsp oil in a non-stick frying pan and fry both sides until golden brown, about 2 minutes each side.

Place the polenta rounds on a serving platter. Put a dollop of Fig and red onion relish on each round and top with a small cube or crumble of goat’s cheese and a grind of black pepper.
Serve warm or at room temperature.

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What you need:

1 tbsp Butter
1 tbsp. flour
one-half cup broth (chicken or vegetable)
1 cup Plain Yoghurt
1 1/2 tsp curry powder
salt and pepper to taste

What you do:

Melt butter in pan, add flour and stir in broth & curry powder. Cook until it thickens, stirring constantly. Then slowly add the yoghurt.
Season and serve hot.

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What you need:

6-8 large slices panettone cake
1 large egg
4tbsp /60ml single cream
2tbsp /30ml milk
2tsp / 10ml  mixed spice
1oz / 25g  butter
2tbsp /30ml  demerara sugar
A small dish of jam to serve.

What you do:

Using a small star-shaped cutter, stamp out 12 stars from the slices of panettone. Beat together the egg, cream, milk and 10ml (2tsp) mixed spice in a shallow dish.
Heat half the butter in a non-stick frying pan until foaming. Dip half the stars in the egg mixture and add to the pan.
Fry for 1-2 mins on each side until golden. Remove and keep warm. Fry the rest of the stars in the same way in the remaining butter.
Serve the stars sprinkled with the demerara sugar and the rest of the mixed spice, and with a spoonful of the the jam.

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What you need:

pancake ingredients:
2 eggs
1-1/4 cups buttermilk
4 tbsp melted butter
5 tbsp canned pumpkin
1/4 cup granulated sugar
1/4 tsp salt
1-1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
few drops of orange  food coloring

black cinnamon syrup ingredients:
1/2 cup granulated white sugar
1/2 brown sugar
2 Tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon vanilla
1 cup water
black food coloring gel

What you do:

pancake instructions
Preheat a small frying pan over medium heat. Coat pan with no stick spray.
Whisk together the eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange (it doesn’t take much).
Pour or scoop the batter into the heated frying pan, using approximately 1/4 cup for each pancake.
When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes.
Flip the pancakes and cook other side for the same amount of time, until golden brown.

black cinnamon syrup directions
In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously.
As it starts to heat, add in a little of the black food coloring and mix in, add more until it’s as dark as can be (it doesn’t take much). Allow it to boil for a few moments until the mixture has thickened.
Remove from heat and allow to cool enough to put into a Squeeze Bottle.

Make your design on each of the pancakes.

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What you need:

25g butter
1 onion, sliced
½ tsp salt
150ml double cream
1 bay leaf
6 cloves , whole
75g white breadcrumbs
300ml milk
1 pinch black pepper , freshly ground
1 pinch nutmeg , grated

What you do:

Melt the butter in a small saucepan and add the onion. Cook over a low heat for 4–5 minutes, stirring occasionally. Add the salt, cream, bay leaf, and cloves, and cook for a further 5 minutes. Remove the pan from the heat, and allow to stand for 20 minutes, so the flavours have time to infuse. (This can be prepared ahead and left to infuse, or the complete sauce can be made in advance. Cover the surface of the sauce with cling film to prevent a skin forming. Refrigerate for up to 2 days. When ready to use, remove cling film and gently reheat).

Discard the bay leaf and cloves, then pour the onion mixture into a food processor, and blend to a smooth purée. If you do not have a food processor, very finely chop the onion instead of slicing.

Place the breadcrumbs and milk in a pan, and bring to the boil. Leave to simmer for 5–10 minutes, stirring occasionally, to make a smooth, thickened sauce. (If you feel the sauce is too thick, then add a little more milk.)

Stir in the onion purée, season to taste with salt and pepper, then sprinkle with nutmeg.

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What you need:

1 bag of fresh cranberries
1 cup of sugar
1 cup of fresh orange juice
1 tsp of orange zest

What you do:

Put all ingredients into a sauce an and mix well.
Cook over medium heat and bring to a boil.
Boil for about 10 minutes until the cranberries pop. There may be a few light colored ones that don’t pop, but don’t worry. They soften as the sauce cools.

Serve the sauce at room temp or slightly warm.

The sauce can also be made up to 2 days before and kept in the fridge.

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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:

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:

sunflower oil, or other neutral-tasting oil, for greasing
25g powdered gelatine
255 ml water
4 tsp rose water
450g caster sugar
3-4 drops red food colouring
3 tbsp icing sugar
1 tsp cornflour

What you do:

Lightly oil a 20x25cm baking tin.

Mix the gelatine, water and rose water in a large heavy-based pan and add the sugar.

Heat gently until the sugar and gelatine have dissolved, stirring continuously.

Bring to the boil without stirring.

Reduce the heat and simmer for 20-25 minutes.

Remove from the heat, stir in the food colouring and leave to cool for 2-3 minutes.

Pour the mixture into the oiled tin and leave to set for 24 hours.

Cut into squares.

Mix the cornflour and icing sugar together and toss the Turkish Delight in the mixture.

Store in an airtight container, between layers of greaseproof paper.

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