5 oz (150gms) softened butter
5 oz (150gms) superfine caster sugar
2 tablespoons cocoa powder
6 oz (175gms) self raising flour
3 eggs
1 teaspoon vanilla extract

1 Firstly pre-heat your oven to 350F (180C).

2 Line a 12 cup cake pan, with cup cake papers.

3 Crack the eggs into a cup and beat lightly with a fork, then place all the ingredients in a large bowl and mix with an electric mixer for 2 minutes, until light and creamy.

4 Divide the mixture evenly between the cake cases and bake in the oven for around 15 – 20 minutes until the cupcakes have risen and are firm to touch.

5 Transfer the cupcakes to a wire rack, allow to cool before icing.

350g plain flour
1 teaspoon bicarbonate of soda
100g soft butter or margarine
1-2 teaspoons ground ginger
175g soft light brown sugar
1 egg
4 tablespoons of golden syrup

1 Grease one large baking tray or two small ones, then preheat oven to 190C / gas mark 5.

2 In a large bowl place the flour, bicarbonate of soda and ginger then rub in the butter. Add the soft light brown sugar and then stir in the syrup and egg so it makes a firm dough.

3 Roll out the dough mixture to about 5mm thick and cut out your gingerbread men (buy a Gingerbread Man Cookie Cutter or you can make up your own shapes they are just as tasty!).

4 Place the gingerbread men (or shapes) on the greased tray leaving a little space between each one as they will spread out.

5 Cook for between 10 and 15 minutes until golden brown.

6 Leave the biscuits to cool on a wire rack. Once cooled decorate with icing or just each as they are.

1 Preheat oven to 190C/375F/gas mark 5.

2 In a bowl combine the plum or sauce you choose you use with the brown sugar, ketchup, garlic powder and soy sauce. Mix well.

3 Add the spare ribs to the sauce and stir to coat them thoroughly. Transfer the ribs to a metal roasting pan and arrange in a single layer.

4 Place the ribs in the oven for around 20 minutes or until they are cooked through and sticky. Arrange on a large plate and garnish with coriander. Serve and enjoy.

1 Firstly melt the chocolate chips with the oil in a medium sized bowl set in hot water. Keep stirring gently until all the chocolate chips have melted.

2 Wash all the strawberries and pat dry. Hold the hull of a strawberry and dip it in the melted chocolate so that two thirds of the strawberry is covered. Place the dipped strawberry on a foil covered baking sheet.

3 Repeat process 2 above until all strawberries have been dipped and all chocolate has been used.

4 Place the chocolate dipped strawberries in the fridge until set and you are ready to serve.

1/2 cucumber (cut into 2 inch sticks)
4 juicy tomatoes (quartered)
1 green pepper (sliced)
1 small onion (diced)
225gms (8oz) feta cheese
10 black olives
3 tbsp olive oil
1 tbsp white wine vinegar
salt and pepper

1. Arrange cucumber, tomatoes, onion, pepper in a salad bowl.

2. For the dressing, whisk the olive oil and salt & pepper together, slowly pouring in the white wine vinegar, mix again.

3. Pour dressing over the vegetables and toss gently to coat.

4. Crumble the feta cheese and sprinkle over the salad, garnish with the black olives. Serve and enjoy.

4-5 boneless skinless chicken breasts, halved lengthwise
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon oregano
salt /pepper
extra-virgin olive oil

1. In a small mixing bowl combine, paprika, cumin, cayenne pepper, coriander, oregano and 1 teaspoon salt.

2. In a large shallow baking dish, place chicken pieces and drizzle with olive oil to coat. Rub each piece with the spice mix and let them stand for about 10 minutes.

3. Heat a large skillet over medium high heat and brown the chicken pieces. Reduce heat, cover and cook for around 10 minutes each side.

4. Transfer to serving platter and enjoy.

2 boneless skinless chicken breasts
1 ¼ cups Italian salad dressing (divided)
4 cups fresh spinach (torn)
1/3 cup crumbled feta cheese
8 sun dried tomatoes (packed without oil, chopped)
1 (16 ounce) loaf focaccia bread (or French bread, cut into ½” thick slices)
¼ cup olive oil

1. Place the chicken breasts and 1 cup of Italian salad dressing in a large bowl. Cover and refrigerate. Leave to marinade for 3 hours. Heat a grill, and discard and left over dressing from the chicken marinade. Grill chicken 7 minutes per side or until the juices run clear and chicken is no longer pink inside. Allow to cool and shred or cut into small pieces.

2. In a large bowl mix cooked chicken, spinach, sun dried tomatoes and feta cheese. Toss with remaining salad dressing until well coated.

3. Brush each bread slice on both sides with olive oil. On the same grill used to cook the chicken, grill bread slices 1 minute per side or until lightly toasted. Place portions of the chicken mixture on each bread slice and serve.

600g (1 1/4lb) whole baby sweet peppers
6 tbsp extra virgin olive oil
2 garlic cloves
1/2 small green chilli (deseeded and chopped finely)
salt

1. This free quick Italian fried peppers recipe is perfect for a side dish or as part of an antipasto. Firstly heat the olive oil in a heavy based pan and once heated, place the peppers in.

2. Fry the peppers for around 5 minutes, give them a stir every minute ensuring they fry on all sides.

3. When you see the pepper skins starting to blister add the garlic immediately then the chilli and salt to taste.

4. Cook for a further 5 minutes. You can serve these Italian peppers either hot or cold.