Orange and Cranberry Cupcakes

• 120g plain flour
• 150g caster sugar
• 1 1/2 teaspoons baking powder
• 2 oranges (zested and juiced into 2 portions)
• 40g unsalted butter
• 120ml made up of milk and one of the orange juice portions
• 1 egg
• 1/2 390g cranberry sauce
• 50g sweetened dried cranberries chopped

Preheat the oven to 170 degrees Celsius.

Put in a bowl the flour, sugar, baking powder, orange zest and the butter and mix until it forms a slightly dry breadcrumb like mixture.

Add the milk and orange juice combination and beat again until just combined.  Next add the cranberry sauce and the dried cranberries.

Add the egg and beat again for a few minutes until the mixture is smooth.  Divide the mixture out between 12 cupcake cases and cook for 20 minutes or until golden brown and the cupcake springs back when touched.  Leave to cool.

• 250g icing sugar
• 80g unsalted butter (soft)
• 25ml milk and the other orange juice portion combined

Put the icing sugar, butter and milk mixture in a bowl and mix together.  The trick with frosting is the longer you beat it, the lighter and fluffier it gets, so try and beat for at least 5 minutes and then spread on top of cupcakes or pipe on to cakes.

To decorate I used candy cane sprinkles and some more chopped cranberries

Pebernoedder (Pepper Nuts) cupcakes

• 120g plain flour
• 140g caster sugar
• 1 1/2 tsp baking powder
• 1/2 tsp ginger
• 3/4 tsp cardamom
• 1/2 tsp cinnamon
• 1 good pinch white pepper
• 1/4 grated nutmeg
• 40g unsalted butter (soft)
• 120ml milk
• 1 egg

Preheat oven to 170 degrees Celsius.

Put in a bowl the flour, sugar, baking powder, all the spices and the butter and mix until it forms a slightly dry breadcrumb like mixture.

Add the milk and beat again until just combined.

Add the egg and beat again for a few minutes until the mixture is smooth.  Divide the mixture out between 12 cupcake cases and cook for 20 minutes or until golden brown and the cupcake springs back when touched.  Leave to cool.

• 250g icing sugar
• 80g unsalted butter (soft)
• 25ml milk
• couple of drops of vanilla extract
• 6 pebernoedder (pepper nuts) optional to decorate

Put the icing sugar, butter, milk and vanilla in a bowl and mix together.  The trick with frosting is the longer you beat it, the lighter and fluffier it gets, so try and beat for at least 5 minutes and then spread on top of cupcakes or pipe on to cakes.

To decorate I used crushed pebernoedder biscuits I'd made and edible gold stars but any sprinkles will do or a light dusting of cinnamon.

Pebernoedder (Pepper Nuts)

• 125g unsalted butter (soft)
• 125g caster sugar
• 1 egg
• 1 teaspoon baking soda
• 3/4 - 1tsp ginger (depending on how spicy you like it)
• 3/4 tsp cardamom
• 1/2 tsp cinnamon
• 1 good pinch of white pepper
• 1/4 nutmeg grated
• 275g plain flour

Makes around 90 biscuits.

Preheat oven to 200 degrees celcius.

Mix the sugar and the butter together until combined.  Add the egg and mix again.

Then measure out the spices with the flour and baking soda and add to the mix and form a soft dough mixture.

Divide the dough into 4 pieces and lightly roll on a surface to make a long sausage shape about 1-2cm thick.  Then cut the length into pieces about 1-2cm in size, roll each piece between your palms into a small ball and then squash slightly and place on a greased baking tray.  Do this for all the mixture.

Cook for 10-12 minutes and then leave to cool for around 20 minutes to become crisp before eating.

Spicy chicken and chorizo pasta sauce

• 3 chicken breast fillets chopped
• 225g whole chorizo (remove paper skin, cut in half and chop into chunks)
• 1 onion
• 2 cloves garlic
• 4 peppers (any colour you happen to have in, cut into chunks)
• small pinch chilli flakes or powder (to taste)
• 1 tsp smoked paprika
• 1 jar dolmio or other pasta sauce
• 1 tin chopped tomatoes
• 200ml red wine
• handful chopped basil

Use a large flatbottomed pan for this one, a big frying pan or a chefs pan is good.

Heat the olive oil on a medium heat and add the onions and garlic and saute slowly until soft and golden brown.

Put in the chicken and cook until all white.  Add the chorizo and fry until it starts to lose a little liquid.  Add the peppers and continue to saute.

Next sprinkle in the paprika and chilli, then add the tomato sauce, chopped tomatoes and red wine.  Simmer for an hour, then just prior to serving add in the chopped basil.

Steak and wholegrain mustard pasta sauce

• 2 sirloin or rump steaks cut into thin strips less than 5mm thick 
• 1 onion chopped
• 250g mushrooms, each cap cut in half then sliced
• (fresh peas)
• 2 cloves garlic crushed
• 2 large dessert spoons wholegrain mustard
• 1 tsp english mustard
• 150ml low fat creme fraiche
• 140ml double cream
• 2 tbsp brandy
• salt and pepper to taste

Use a large flatbottomed pan for this one, a big frying pan or a chefs pan is good.

Heat the olive oil on a medium heat and add the onions and garlic and saute slowly until soft and golden brown.

Then add the steak and cook until just still pink in the middle.  Add the sliced mushrooms and fresh peas if using (I didn't use when the picture was taken, but think they would make a nice addition).

Saute until mushrooms are lightly cooked.

Add the brandy and then add the two types of mustard and stir in well.

Then mix in the creme fraiche and the double cream.

Add salt and pepper to taste.

Prawn and asparagus pasta sauce

• 1 bag (300g) small prawns (raw if possible but if not, cooked is fine), defrosted
• 1 bag (250g) raw king prawns chopped in half, defrosted
• 1 large onion chopped
• 2 garlic cloves crushed
• 1 packet asparagus tips
• 1/2 300ml tub low fat creme fraiche
• 1/2 300g tub chive philadelphia light
• 150ml white wine
• 75ml double cream
• 2 tsbp olive oil
• salt and pepper
• handful of basil leaves chopped

Use a large flatbottomed pan for this one, a big frying pan or a chefs pan is good.

Heat the olive oil on a medium heat and add the onions and garlic and saute slowly until soft and golden brown.

Next add the raw king prawns to the pan and fry until pink.

Then add the smaller prawns and the asparagus and stir fry in the pan until cooked.

Add the creme fraiche and the philadelphia and cook until they turn to liquid.  Add the white wine and simmer gently on a low heat for 5-10 minutes whilst you cook your pasta.

Just before you drain the pasta add the double cream and basil to the sauce and mix well, allowing to continue simmering right until serving, season to taste with salt and pepper.