125g (4oz) granulated sugar
125ml (4 fl oz) lemon juice
60g (2 oz) caster sugar
Finely grated zest of 1 lemon
1/2 teaspoon pure vanilla extract
2 egg whites (at room temperature)
Icing sugar for dusting (optional)

1. Firstly preheat oven to 375F / 190C.

2. In a medium-sized saucepan combine the granulated sugar, lemon juice and zest and cook over a medium heat whilst stirring until all the sugar is dissolved. Reduce the heat once sugar has dissolved and simmer for 3 minutes. Remove from the heat and add the vanilla extract.

3. Using a large bowl, add the egg whites and beat them until soft peaks form when the whisk is lifted up. Gradually add the caster sugar and continue to beat the mixture until it is thick. Meanwhile, bring the lemon mixture back to a boil. While whisking add 60ml (2 fl oz) hot lemon mixture into the egg whites and beat until very light and fluffy. Will take around 5 minutes.

4. Divide the remaining lemon mixture among six ramekins (about 2 teaspoons per cup). Divide egg whites among the ramekins.

5. Place in the oven and bake until they just being to go slightly brown on top, this takes usually 5-7 minutes. Be very careful not to overcook or the souffles will shrink as they cool down.

6. Remove from the oven and dust lightly with icing sugar and serve.

75g (3oz) margarine or butter
200ml (7fl oz) cold water
100g (4oz) plain flour
3 eggs, lightly beaten
300ml (10fl oz) double cream
*Note: Small piping bag or similar required

For the sauce:
50g (2oz) caster sugar
175g (6oz) plain chocolate
200ml (7fl oz) cold water
1 teaspoon butter

1. Firstly preheat oven to 200C / 400C / gas 6.

2. Place the margarine or butter into a saucepan with the 200ml of cold water and bring to the boil.

3. Remove the saucepan from the heat and tip in all of the plain flour immediately, beat thoroughly with a wooden spoon until the mixture is nice and smooth. Gradually beat in the eggs.

4. Cover 3 baking trays with parchment paper.

5. Using a medium nozzle, pipe walnut-sized balls on to the trays until all the mixture is used up.

6. Bake in the oven on the middle shelf for 25-30 minutes until crisp. Make a  slit in the side of each profiterole to release the steam. Then leave to cool on a wire rack.

7. To make the chocolate sauce, put the sugar, chocolate and water into a saucepan, heat gently stirring until all ingredients are dissolved. Bring to the boil then simmer for around 10 – 15 minutes until a thick pouring consistency. Stir in the butter, remove from heat and leave to cool.

8. Whip the double cream until stiff and fill profiteroles either with a piping bag or a small spoon. Arrange the profiteroles on a serving dish and drizzle over half of the sauce. Serve the remaining sauce separately for those who wish to have more.

125g/4oz butter
55g/2oz caster sugar
180g/6oz plain flour
icing sugar (optional)

1. Preheat the oven to 375F / 190C.

2. In a large bowl beat the sugar and butter together until nice and smooth.

3. Stir in the plain flour until you get a smooth paste, then turn it out onto the work surface and gently roll out until the paste is around 1 cm thick.

4. You can either cut the shortbread into fingers or if you have any cookie cutters cut various shapes out. Place the shortbread onto a baking tray. Sprinkle lightly on top with icing sugar (optional), then chill in the fridge for 15 minutes.

5. Place the baking tray in the oven on the middle shelf for around 15-20 minutes or until the shortbread biscuits are pale golden brown in colour. Cool on a wire rack.

1oz / 30g butter
3 1/2oz / 100g finely chopped button mushrooms
1 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
1 tbsp dried thyme
1lb / 450g sausage meat
1lb / 450g ready-rolled puff pastry
1 egg, beaten
salt and pepper

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

2. In a large frying pan, melt the butter and fry the mushrooms until nice and soft. Transfer to a large bowl.

3. Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat. Season well then mix until thoroughly combined.

4. Roll out the puff pastry into a large rectangle, then cut into two long rectangles.

5. Place a layer of sausage meat mixture down the middle of each pastry rectangle then brush each with beaten egg on one edge.

6. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.

7. Place the sausage rolls onto a baking tray and transfer to the oven to bake for around 15-20 minutes or until crisp and lightly golden and the sausage meat is completely cooked through.

6 cooking apples
3 tablespoons brown sugar
75g (2 1/2oz) unsalted chilled butter
6 small cinnamon sticks
100g (3 1/2oz) sultanas or raisins
100g (3 1/2oz) pistachio nuts or pine nuts
200ml (7 fl oz)grappa

1. Preheat the oven to 175C / 350C / Gas 3.

2. Remove the cores from the apples using a corer or a sharp knife. Place the apples in an ovenproof dish.

3. Divide the butter into six sticks and push it into the core of the apples. Push a cinnamon stick into the middle of each one also and scatter with the nuts, sugar and raisins. Pour over the grappa.

4. Bake in the oven for around 30 – 35 minutes, basting the apples occasionally with the juices in the dish until they are soft when tested with a skewer. Serve and enjoy.

200g / 7oz button mushrooms
2 crushed garlic cloves
3 tablespoons red wine
1 teaspoon tomato puree
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
salt and pepper

1. Firstly pour the olive oil into a frying pan and gently fry the garlic in the oil for around 1 minute, then add the button mushrooms and toss to coat them all in oil.

2. In a bowl stir together the red wine and tomato puree, then pour this over the mushrooms.

3. Add half of the thyme leaves to the frying pan and season with salt and pepper. Gently cook for around 15 minutes, giving the occasional stir, until most of the juices have evaporated and the mushrooms are juicy and glossy.

4. Transfer to a serving plate or bowl and sprinkle the remainder of the thyme leaves over the mushrooms. These Christmas mushrooms can be enjoyed either hot, warm or at room temperature.

225g / 8 oz puff pastry
115g / 4 oz grated cheese
2 teaspoon mustard (optional)
plain flour to roll out

1 Preheat the oven to around 200C / Gas Mark 6 / 400F. Then sprinkle the worktop with a little flour.

2 Roll out the pastry to make a large rectangle. Spread the mustard and cheese over the pastry then cut into thin strips (around 4 inches long). If you want to you can always twist each strip very gently for an alternative effect.

3 On a well greased baking tray, place the straws on and then put in the over and bake for between 6-10 minutes or just until the cheese straws are golden and crisp.

4 Once cooked, remove from the oven and leave to cool until required.

400g/14oz baby carrots
110g/4oz butter
2 oranges, halved
salt and freshly ground black pepper

1. Preheat your oven to 180C/350F/Gas 4.

2. Heat an ovenproof frying pan and add the carrots and butter and squeeze in the orange juice. Cook until the butter is melted and the juice is sizzling.

3. Add the squeezed orange halves to the pan (cut-side down) then season with salt and freshly ground black pepper and transfer to the oven. Roast for 10-15 minutes, spooning the liquid over the carrots occasionally until the carrots are tender and the liquid has turned into a sticky glaze.

4. Serve with your main dish and enjoy.

5 ready-made meringues
250g (9oz) strawberries
1 teaspoon superfine (caster) sugar
250ml (1 cup) double cream

1. Firstly break the meringues into small pieces.

2. Cut the strawberries into quarters and put them in a large bowl with the sugar. Using the back of a spoon, squash the strawberries slightly so they start to become juicy.

3. Whip the cream either by hand or using an electric whisk until it is quite thick, but not solid.

4. Mix everything together gently then spoon into glasses. You can always top the glasses off with a small biscuit for decoration. Either serve immediately or keep chilled until required later in the day.

1 Firstly preheat the oven to 375 F / 190 C.

2 In a large bowl combine the sausage meat, Cheddar cheese, baking mix, celery, onion and garlic powder. Mix very well then form into 1 inch balls.

3 Place balls when rolled onto a cookie sheet 1/2 inch apart. Bake them for around 15 minutes or until golden brown.