Step 1 – Prepare Fruits:

• Grate the zest from the orange and squeeze the juice into a large bowl.
• Snip the apricots into small pieces and add them to the bowl along with the mixed dried fruit and marsala.
• Cover with cling film and leave to soak overnight.

Step 2 – Prepare Cake Tin:

• Grease the cake tin with butter, then line the base and sides with a double layer of parchment.
• Preheat the oven to 160°C/140°C fan/gas 3.

Step 3 – Make Biscuit Crumbs:

• Put 200g of the amaretti biscuits in a food bag and crush them into fine crumbs.

Step 4 – Make Cake Batter:

• In a large bowl, beat together softened butter and sugar until pale and creamy.
• Mix in the eggs one by one.
• Sift in the flour, baking powder, mixed spice, and salt.
• Add the amaretti crumbs and mix until evenly combined.
• Fold in the soaked fruit and almonds.

Step 5 – Bake Cake:

• Transfer the cake mixture into the prepared tin.
• Bake for 2 hours, then reduce the oven temperature to 140°C/fan 120°C/gas 1.
• Cover the cake with foil and bake for another 1 hour 30 minutes, or until risen and golden brown.
• Check for doneness with a cocktail stick.
• Allow the cake to cool on a rack.

Step 6 – Feed Cake:

• Poke holes all over the cake with a cocktail stick, then drizzle 2 tbsp marsala or sherry over it.
• Once cooled, wrap the cake in clean parchment and store in a cool, dark place.
• Feed it every seven to 10 days until ready to decorate.

Step 7 – Decorate Cake:

• Unwrap the cake and brush a thin layer of apricot glaze over it.
• Knead the marzipan until soft, then roll it out on a surface dusted with royal icing sugar to form a circle about 35cm across.
• Place the marzipan over the cake, smooth it down, and trim the excess.
• Spray the marzipan lightly with gold spray, then heavily spray almonds.
• Break four of the remaining amaretti biscuits into nuggets.
• Mix royal icing sugar with water until thick but runny, then spoon it over the cake and spread it to the edges.
• Decorate the cake with whole and broken biscuits, almonds, and sugar decorations.
• Dust with icing sugar through a fine sieve for a snowy effect.
• Allow the icing to set before serving.
• Enjoy your glittering Amaretti Christmas Cake!

• rease a 2-litre pudding bowl with dairy-free margarine.
• Line the base with a circle of baking parchment.
• Grease a large sheet of baking parchment, then lay it on top of a large sheet of foil, margarine side up.
• Fold a pleat in the middle of each sheet.
• Mixing Instructions:
• Roughly chop 125g of the figs and set aside.
• Put the remaining figs, dairy-free margarine, and rum into a large food processor.
• Process until smooth-ish.
• Scrape into a large mixing bowl.
• Add chopped figs, sultanas, raisins, grated apple, sugars, breadcrumbs, flour, and allspice.
• Stir everything together, then spoon into your pudding basin.
• Cooking Instructions:
• Cover with the buttered paper-foil sheet, tie with string, and trim.
• Lower into a large saucepan with upturned saucers or scrunched-up bits of foil in the bottom.
• Fill the pan with enough boiling water from the kettle to come halfway up the sides of the bowl.
• Cover with a lid and simmer for 3 hours, topping up the water as needed.
• Remove and leave to cool.
• The pudding will keep in a cool, dry cupboard for up to a year.

• Prepare the stuffing mix in a bowl by pouring over 150ml boiling water.
• Allow it to absorb the water and cool.
• Once cool, add sausage meat, chopped chestnuts, and dried cranberries.
• Mix everything together using your hands.
• Cut each rasher of bacon in half lengthways to get 24 long strips.
• Cross two bacon strips and roll a walnut-sized ball of the stuffing mixture, placing it on the bacon cross.
• Wrap the stuffing in bacon and place it on a lightly oiled baking tray with the cross side up.
• Repeat the process to make 12 stuffing balls.
• The stuffing balls can be made up to two days ahead and chilled.
• Cooking Instructions:
• Preheat the oven to 200°C/180°C fan/gas 6.
• Roast the stuffing balls for 25-30 minutes until the bacon is crisp and the stuffing is cooked.

Step 1 – Make the Pastry:

• In a food processor, pulse together the flour, icing sugar, spices, and salt until combined.
• Add the chopped butter and pulse until the mixture resembles breadcrumbs.
• Add the egg yolk and 1-2 tbsp cold water, pulse until the mixture forms a ball.
• Wrap the pastry in cling film and chill for 30 minutes.

Step 2 – Clementine Curd:

• Mix cornflour with a splash of clementine juice to form a slurry.
• In a saucepan, combine the cornflour mixture, remaining clementine juice, orange juice, clementine zest, lemon juice, and sugar.
• Bring to a simmer over medium heat, then remove from heat.
• Whisk in butter and egg yolks.
• Return the mixture to low heat, stirring constantly until thickened.
• Transfer to a bowl and cool to room temperature.

Step 3 – Prepare Pastry:

• Roll out the chilled pastry and line eight individual tart tins.
• Chill for 10 minutes.
• Preheat the oven to 200°C/180°C fan/gas 6.

Step 4 – Blind-Bake Pastry:

• Line the pastry cases with parchment paper and baking beans.
• Blind-bake on a baking tray for 10 minutes until golden brown.
• Remove the beans and bake for another 5-8 minutes until pastry is fully cooked.
• Cool in the tins.

Step 5 – Prepare Meringue:

• In a pan, combine sugar with 50ml water.
• Bring to a boil until it reaches 116°C on a sugar thermometer.
• In a stand mixer, whip egg whites to soft peaks.
• Slowly drizzle in the sugar syrup while whisking continuously.
• Continue whisking until the meringue cools.
• Transfer to a piping bag fitted with a 1cm round nozzle.

Step 6 – Assemble Pies:

• Spoon the cooled clementine curd into a piping bag and pipe an even layer into the base of the pastry cases.
• Pipe meringue over the curd to form peaks.

Step 7 – Cook Meringue:

• Use a blowtorch to briefly cook the meringue or grill for 30 seconds to 1 minute until golden.
• Serve the pies immediately.

• Butter and line a 20cm square tin or use a silicone mould.
• Break the biscuits into small pieces, ensuring they are not too chunky.
• Halve any larger nuts and combine them with the biscuits in a mixing bowl.
• Halve large pieces of dried fruit and chop or snap sweets into smaller pieces, then add them to the bowl.
• In a saucepan set over low heat, melt 300g of chocolate along with the butter and golden syrup, stirring occasionally until smooth.
• Pour the melted chocolate mixture over the biscuit and nut mixture, ensuring everything is well coated.
• Transfer the mixture into the prepared tin and level the top.
• Melt the remaining chocolate and drizzle it over the top, then sprinkle with decorations.
• Chill for at least 3 hours or overnight before cutting into squares.
• Store in the fridge for three to four days.

• Place all ingredients into a blender.
• Blend well until smoothie consistency is reached.
• Pour into a glass and serve immediately.

• In a blender, combine the yogurt, milk, and fruit juice (if using).
• Add the banana, strawberries or blueberries, cantaloupe or honeydew melon slice, and kiwi.
• Blend until smooth, adjusting the consistency to your preference by adding more milk or juice if needed.
• Pour into a glass and serve immediately.

• Place watermelon, honeydew melon, lime juice, vanilla low-fat yogurt, and ice cubes into a blender.
• Blend until smooth.
• Pour into glasses.
• Serve immediately.

• Combine nonfat vanilla yogurt, orange juice, strawberries, crushed ice, lemon juice, and lemon zest in a blender.
• Blend until smooth.
• Pour into a large glass.
• Serve immediately.

• Place Dannon Lite ‘N Fit Lemon Chiffon Yogurt, fresh peach or canned peaches, and ice cubes in a blender.
• Blend until smooth.
• Pour into a glass.
• Optionally, sprinkle a dash of nutmeg on top.
• Enjoy immediately.