This is a new variant of an old and easy party favourite.
Hokey pokey is a Cornish term for honeycomb. It is wonderful eaten in golden shards or crumbled into the best vanilla ice cream.
Out go the Rich Tea biscuits and in come amaretti and – in the seasonal spirit – I’ve crammed in some Brazil nuts.
This is a beautiful condiment to eat with roast ham, hot or cold, and I love it with cheese too.
Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast.
I love these dark, fat patties of chocolate shortbread exuberantly topped with festive sprinkles.
You need never have baked anything ever in your life to be able to make these with untroubled ease.
This is the way I make my mince pies: they are small, to be popped straight into the mouth in one go.
It’s hard to specify exactly how much icing you’ll need, but you might end up using more than specified.
This is so temple-achingly sweet that one small marked-out diamond, or maybe two, is enough.
An English chutney can pair magnificently with an Italian cheese.
I couldn’t have Christmas without these, or at least, not happily. Rituals are essential to give us meaning.