Salted Caramel Chocolate Torte

Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate

• Cooking Time Prep 1 hr, 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  925

• Protein

  8g

• Carbs

  74g

• Fat

  69g

• Saturates

  39g

• Fibre

  2g

• Sugar

  61g

• Salt

  1.27g

Ingredients

• 175g digestive biscuits
• 85g butter, melted
• 397g can caramel (we used Carnation caramel)
• 1 tsp sea salt, plus extra to serve
• 300g plain chocolate (70% solids), broken into chunks
• 600ml tub double cream
• 25g icing sugar
• 2 tsp vanilla extract
• salted caramel chocolates, to decorate (find them in Waitrose, Sainsbury's or Marks & Spencer)
• single cream, to serve (optional)

Directions

1. Line the base of a deep, round 20cm loose-bottomed cake tin with a circle of baking parchment. Line the sides with one long strip that comes just above the sides of the tin-staple or paper clip where the strip overlaps to hold it in place.
2. Crush the biscuits in a plastic bag or bowl with the end of a rolling pin. Stir into the melted butter, then evenly press into the bottom of the tin. Chill for 10 mins.
3. Reserve 2 tbsp of the caramel. Stir the sea salt into the remainder and spoon into the centre of the biscuit base. Gently spread so the base is evenly covered but a visible 1-2cm border of biscuit remains around the edge. Chill for 20 mins while you make the chocolate layer.
4. Gently melt the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir 1 tbsp of the cream into the reserved caramel, then cover and chill until ready to decorate. Once the chocolate has melted, turn off the heat but leave the bowl where it is, and gradually stir in the remaining cream until you have a smooth, shiny, thick chocolate sauce. Sift in the icing sugar and stir in with the vanilla extract. Lift off the heat and let the mixture cool for 10 mins.
5. Ladle or pour the chocolate mixture around the edge of the torte first, so it fills the biscuit border, sealing the caramel in the centre. Then ladle or pour in the rest and gently shake to smooth the surface. Chill for at least 5 hrs or up to 24 hours until firm.
6. Remove the torte from the tin, then carefully peel off the strip of paper and transfer to a serving plate. Dot the chocolates on top. Spoon the reserved caramel-cream mixture into a small food or freezer bag. Snip off the tiniest tip of the corner to make a very small opening, then squiggle lines of caramel over the top. Chill until ready to serve. Scatter with a pinch or two of sea salt before serving, then thinly slice. Eat with a drizzle of single cream, if you like.

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Merry Cherry Fizz

Start your celebrations in style with a glass of pretty fizz - cherry brandy, kirsch, amaretto and vodka, topped up with sparking grape juice

• Cooking Time Prep 5 mins
  
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  328

• Protein

  0g

• Carbs

  19g

• Fat

  0g

• Saturates

  0g

• Fibre

  0g

• Sugar

  19g

• Salt

  0g

Ingredients

• 50ml cherry brandy liqueur
• 50ml kirsch
• 50ml Amaretto
• 100ml vodka
• 750ml bottle sparkling red grape juice (we used Shloer)
• 12 maraschino cherries

Directions

1. Pour the liqueur, kirsch, amaretto and vodka into a jug or cocktail shaker and mix well. Divide between 6 tall glasses and top up with grape juice. Add 2 maraschino cherries to each glass and serve.

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Salt Beef On Rye Bread With Mustard Sauce

This quick canap of traditional Jewish salt beef with a twist has the wow factor despite taking only minutes to make

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Makes 18

Nutrition per serving

• Kcalories

  42

• Protein

  2g

• Carbs

  3g

• Fat

  2g

• Saturates

  1g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.44g

Ingredients

• 3 slices dark rye bread
• 2 tbsp Dijon mustard
• 2 tbsp mayonnaise
• 100g salt beef
• 9 cornichons

Directions

1. Cut the rye bread into 18 squares in total. Mix the mustard and mayonnaise and spread a little on each square of rye. Cut the salt beef into 18 pieces and the cornichons in half. Top each rye square with a piece of beef and a cornichon half.

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Blitz N Blend Mincemeat

A traditional boozy mincemeat that's ready in 20 minutes - make a big batch, bottle up and give as gifts

• Cooking Time Ready in 20 minutes
• Skill Level Easy
• Servings About 1.6kg/3lb 8oz

Nutrition per serving

• Kcalories

  81

• Protein

  0g

• Carbs

  14g

• Fat

  2g

• Saturates

  1g

• Fibre

  0g

• Sugar

  5g

• Salt

  0.02g

Ingredients

• 50g blanched almonds
• 100g candied peel
• 1 Bramley apple, peeled, cored and chopped into large chunks
• 50g stem ginger, plus 2 tbsp syrup from the jar
• 50g glacé cherries
• 50g ready-to-eat dried pineapples
• 225g each of sultanas/ raisins /currants
• 140g shredded suet
• 225g light muscovado sugar
• ¼ tsp each powdered ginger /mixed spice/nutmeg
• grated zest and juice of 1 orange
• 150ml brandy or dark rum

Directions

1. In your food processor, pulse the almonds, peel, apple, ginger, cherries and pineapple together until finely chopped (but not mushy), then tip into a large bowl. In batches, pulse the sultanas, raisins and currants until just chopped a little bit then add to the bowl.
2. Sprinkle the suet and sugar, salt and spices over all the chopped fruit and mix well. To mix, squelch through fingers. Pour over the ginger syrup, orange juice and zest and alcohol, then mix again. Spoon the mixture into sterilised jars and keep until needed.

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Jewelled Mincemeat

A lighter, zingier and fruitier version of traditional mincemeat. Can be frozen for up to 6 months

• Cooking Time Ready in 45 minutes - 1 hour
• Skill Level Easy
• Servings Makes 1.8kg/4lb

Nutrition per serving

• Kcalories

  64

• Protein

  1g

• Carbs

  10g

• Fat

  1g

• Saturates

  0g

• Fibre

  1g

• Sugar

  5g

• Salt

  0.03g

Ingredients

• 1kg cooking apples
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 350g light muscovado sugar
• grated zest and juice of 3 oranges
• grated zest and juice of 1 lemon
• 350g cranberries, fresh or frozen
• 100g raisins
• 300ml brandy, rum or sherry
• 100g dried apricots, chopped
• 175g mixed nuts (such as brazils, pecans, almonds and hazelnuts), toasted and chopped
• 250g dried tropical fruits (such as pineapple, papaya, etc), chopped

Directions

1. Peel, core and chop the apples, then put them in a large pan with the spices, sugar, citrus zests and juices. Bring to the boil then cover and simmer for about 10 minutes until the apples start to soften. Add the cranberries, raisins and alcohol. Bringto the boil, stirring well, then reduce the heat and simmer for 20-30 minutes, uncovered, until thickened. Stir in the apricots, nuts and tropical fruits. Remove from the heat, leave to cool, then pack into sterilised jars. Seal, label and keep for up to 1 month in the fridge, or 6 months in the freezer.

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Orange Cranberry & Almond Mince Pies

Stirring zingy cranberries into bought mincemeat and making your own simple almond pastry really brings these mince pies to life

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 24

Nutrition per serving

• Kcalories

  249

• Protein

  3g

• Carbs

  29g

• Fat

  14g

• Saturates

  7g

• Fibre

  1g

• Sugar

  17g

• Salt

  0.15g

Ingredients

• 200g very cold butter, cubed
• 400g plain flour, plus extra for dusting
• 100g ground almonds
• 100g golden caster sugar
• zest 2 oranges
• 2 tbsp milk (or use orange juice)
• 100g frozen cranberries
• 400g jar good-quality mincemeat
• handful flaked almonds
• 2 tsp icing sugar, plus dusting
• 200ml tub crème fraîche

Directions

1. Whizz the butter, flour and ground almonds in a food processor until the butter has disappeared. Pulse in the sugar and half the orange zest. Add the milk and keep whizzing until a rough dough comes together. Tip onto the work surface, press together and shape into a smooth disc, kneading once or twice if you need to. Chill for 15 mins. Can be made up to 3 days ahead and chilled, or frozen for up to 1 month.
2. Scatter a little flour onto the work surface. Roll out the dough to about the thickness of a £1 coin. Using an 8cm cutter, stamp out 24 circles and use to line the holes of 2 x 12-hole bun tins.
3. Heat oven to 200C/180C fan/gas 6. Mix cranberries and mincemeat, then spoon into cases. Scatter each pie with flaked almonds. Can be frozen for up to 1 month. Bake the pies for 18-20 mins until the pastry and almonds are golden. When ready to serve, dust with the tiniest bit of icing sugar. Stir 2 tsp icing sugar and remaining zest into the crème fraîche, then dollop onto each pie to serve.

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Mincemeat Custard Pies

If you find the classic mince pies a bit dry and crumbly, try these moist mouthfuls, with an indulgent dollop of creamy custard

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes 16-18 pies

Nutrition per serving

• Kcalories

  169

• Protein

  4g

• Carbs

  16g

• Fat

  11g

• Saturates

  3g

• Fibre

  0g

• Sugar

  7g

• Salt

  0.22g

Ingredients

• 2 x 150g/5oz pots Devon custard
• 6 level tbsp ground almonds
• 375g pack ready-rolled puff pastry
• 16-18 tsp mincemeat (about half a 410g/14oz jar)
• flaked almonds, for scattering
• icing sugar, for dusting

Directions

1. Heat oven to 220C/fan 200C/gas 7. Stir the custard and almonds together. Unroll the pastry, then cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles-you should get 16-18. Use to line a couple of bun tins.
2. Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat. Scatter over some flaked almonds, then bake for about 10 mins until puffy and golden. Cool briefly in the tin, then dust with icing sugar and serve slightly warm.

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Santas Mince Pie Diamonds

Get the kids to make them, then relax with a glass of sherry for you and one for Santa

• Cooking Time Prep 20 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  320

• Protein

  3g

• Carbs

  63g

• Fat

  8g

• Saturates

  5g

• Fibre

  2g

• Sugar

  49g

• Salt

  0.74g

Ingredients

• 100g butter, melted
• 14 filo pastry sheets
• 500g bag mixed dried fruits
• 140g dried berries (including cranberries and cherries)
• 1 heaped tsp brown sugar
• 1 tsp cinnamon
• 1 tsp mixed spice
• 2 tbsp clear honey
• For the syrup
• zest 1 lemon
• 2 tbsp clear honey

Directions

1. Heat oven to 200C/fan 180C/gas 6 and grease an 18 x 28cm baking tray with melted butter. Brush a sheet of filo pastry with melted butter and lay buttered side up in the tray. Repeat with 4 more sheets, brushing each layer with melted butter. In a large bowl, mix all of the dried fruit, brown sugar, spices and honey together. Spoon a third of the filling into the tray in an even layer. Cover with 3 buttered sheets of filo. Continue until you have 3 layers of fruit, sandwiched and topped with 3 sheets of buttered filo.
2. Brush the top with melted butter, then, using a sharp knife, carefully cut into diamond shapes. Sprinkle with a little water (to prevent the corners curling) and bake for 30 mins until golden brown.
3. Warm the zest, honey and 2 tbsp water in a pan, then pour over the still-warm pastry. Leave to cool in the tray before loosening the pieces and arranging on a plate to serve.

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Mince Pie Trees

Love mince pies? They you'll love these little tree-shaped Danish pastry-like bites, with their layers of buttery pastry bonded with fruity, gooey mincemeat

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings

Nutrition per serving

• Kcalories

  111

• Protein

  1g

• Carbs

  16g

• Fat

  5g

• Saturates

  2g

• Fibre

  0g

• Sugar

  9g

• Salt

  0.16g

Ingredients

• plain flour, for dusting
• 425g pack ready-rolled puff pastry (2 sheets in each pack)
• 350g jar mincemeat
• 1 egg, beaten
• 1 icing sugar, to serve

Directions

1. Heat oven to 200C/fan 180C/gas 6. Line two baking sheets with baking parchment. Unroll one of the pastry sheets onto a lightly floured surface, with the long edge nearest you. Spread with mincemeat, top with the second sheet of pastry, then cut in half, widthways, down the middle.
2. For each piece, cut into 4 strips down, measuring 6cm, 4cm, 2cm, and 1cm in width. Next, cut across evenly to make 12 'ladders' of pastry. Dip the knife in flour if it sticks. Brush with egg. Chill for 10 mins.
3. Build the trees on the baking sheets. Stack the strips, mincemeat middles facing up, starting with the longest and finishing with the smallest. It helps them look more tree- like if you fold them a little in the middle, too. Once stacked, squash with your hand to flatten into a tree shape. Can be frozen for up to a month. Bake for 20 mins (25 mins from frozen) or until the pastry is golden and the mincemeat bubbling. Leave to cool on the tray for 5 mins, then lift onto a wire rack with a palette knife and let cool completely. Dust with icing sugar to serve.

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Chunky Mince Pie Slices

Inject some Christmas spirit into the workplace with these easy to share slices

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 15 slices

Nutrition per serving

• Kcalories

  204

• Protein

  3g

• Carbs

  27g

• Fat

  10g

• Saturates

  3g

• Fibre

  1g

• Sugar

  17g

• Salt

  0.21g

Ingredients

• 280g mincemeat
• 25g pecans, mix of broken and whole
• 25g pistachios, halved lengthways
• 2 tbsp flaked almonds
• 25g dried cranberries
• 1?2 apple, cored and finely chopped
• finely grated zest 1 lemon, plus 2 tsp juice
• 375g ready-rolled puff pastry
• 1 rounded tbsp ground almonds
• beaten egg to glaze (optional)
• 50g icing sugar

Directions

1. Heat oven to 220C/fan 200C/gas 7. Combine the mincemeat with the nuts, cranberries, apple and lemon zest.
2. Unroll the pastry and lay it on a lightly floured work surface. Slice off a strip across one end to leave a 23cm square of pastry. From the strip, cut out 15-30 star shapes (depending on whether you want 1 or 2 stars per slice). Thinly re-roll the pastry trimmings until it is all used up. Lay the pastry square on a baking sheet and scatter over the ground almonds. Carefully spread the mincemeat mixture over so that it comes right to the edge of the pastry (the mincemeat shouldn't spread when baked). Lay the stars in lines across the mincemeat, slightly overlapping them if necessary to fit, so you can cut out 15 slices when baked. Brush the stars with egg to glaze, if you like.
3. Bake for 15 mins or until the pastry is golden. Leave to cool. Meanwhile, mix the icing sugar with 2 tsp lemon juice. Drizzle over the cool pastry and cut into 15 slices.

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