Tiramisu

7 Fl oz espresso
6 Tbs coffee liqueur
3 egg yolks
3 oz castor sugar
500g mascarpone cheese
Finger biscuits
Cocoa

• Mix the espresso with 5 tbs of liqueur and allow to cool.
• Whisk together the egg yolks and sugar, then slowly blend in the mascarpone cheese and 1 oz liqueur.
• Soak sponge fingers in espresso mix and use to line dish or bowls.
• Layer mascarpone on top and sprinkle with cocoa.

Gingerbread Men / Women / Inanimate Objects

Ingredients :

125g unsalted butter
100g dark muscovado sugar
4 tbsp golden syrup
325g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger

Method :

• Preheat the oven to 170°C, gas mark 3. Line baking trays with baking parchment. Melt the butter, sugar and syrup in a medium saucepan, stirring occasionally, then remove from the heat.

• Sieve the flour, bicarbonate of soda and ginger into a bowl and stir the melted ingredients into the dry ingredients to make a stiff dough.

• Turn out onto a lightly floured surface and roll to a thickness of about 5mm. Dip biscuit cutters into flour before cutting the dough, or cut around templates, which you can find at waitrose.com/christmas. Place the shapes onto the lined baking trays and bake, in batches, for 8-9 minutes until light golden brown.

Or Alternatively:

• 350g (12 oz) plain flour
• 1 teaspoon bicarbonate of soda
• 2 teaspoons ground ginger
• 115g (4 oz) butter, cubed
• 175g (6 oz) soft light brown sugar
• 4 tablespoons golden syrup
• 1 egg, beaten

1. Preheat the oven to 190 C / Gas mark 5. Lightly grease or line two baking trays.
2. Sift the flour, bicarbonate of soda and ginger into a bowl. Rub in the butter with your fingertips until it resembles coarse breadcrumbs; stir in sugar. Beat syrup into egg then stir into flour mixture.
3. Knead the dough until smooth. Roll out to 1/2 cm thick on a lightly floured surface; stamp or cut out desired gingerbread men shapes.
4. Bake in the preheated oven until golden and puffed, about 10-12 minutes. Let them sit on the tray for a few minutes before moving to a wire rack.

Cake-in-a-mug

Ingredients and method:

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Micro Wave Safe)

• Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

• Pour in the milk and oil and mix well.Add the chocolate chips [if using] and vanilla extract, and mix again.
  

• Put your mug in the microwave and cook for 3 mins at 1000 watts. The cake will rise over the top of the mug, but no worries!
  

• Allow to cool a little, and tip out onto a plate if wished.

Saag Aloo

2 tbsp vegetable oil

1 banana shallot, finely chopped

1 garlic clove, grated

1 heaped tsp garam masala

1 heaped tsp mild Madras curry powder

¼ tsp ground turmeric

500g/1lb 2oz new potatoes, cut into quarters, boiled for 8-10 minutes until just tender

50g/2oz baby spinach leaves

salt, to taste

1 x 20g/¾oz punnet coriander cress, to serve

• Heat the oil in a large frying pan over a high heat. Add the shallot and garlic and cook for 2-3 minutes, or until softened.

• Add the spices and continue to fry for 1-2 minutes, or until fragrant.

• Add the cooked new potatoes and continue to cook for a further minute, or until warmed through.

• Remove the pan from the heat and add the baby spinach. Stir well until the spinach has wilted, then season, to taste, with salt.

Lamb Curry

2 large onions - chop and fry to soften in
ghee or butter+oil

Put softened onions in blender and blend with
1 tin of tomatoes
2 inches chopped ginger root
3 - 4 cloves of garlic

Return this puree to pan and add 600g Lamb leg steaks cubed
1 -2 tsp salt
simmer 20 mins

Add 1 tbsp each of
ground cumin, coriander, turmeric, paprika
simmer 20 mins

When lamb is tender,
blend a few handfuls of fresh spinach leaves to make a puree and add to curry
Also add 2 - 3 handfuls whole fresh spinach leaves and wilt down

Blend 1 - 2 green chillis with a little water to make a chilli puree - add this to curry a little at a time to your desired spiciness.

Garam masala - add 1 - 2 tsp to the curry about 5 mins before serving to lift the spice flavour.

Scones

225g (8oz) self raising flour
pinch of salt
55g (2oz) butter
25g (1oz) caster sugar
150ml (5 fl oz) milk

Mix flour and salt and then rub in the butter.
Stir in sugar and then milk to form a soft dough.
Knead lightly and pat out to 2cm (3/4") thick.
Cut into 5cm (2") circles and place on baking sheet.
Brush with milk and bake at 220C (425F)