These cookies from Ravneet Gill make great gifts and will keep for up to a week wrapped or in an airtight container.The cookie dough balls freeze really well, too – keep them in an airtight container in the freezer for up to a month. Simply bake from frozen and add an extra one to two minutes to the baking time
A recipe from Rachel Roddy described as a cross between a mousse, a cheesecake filling and a blancmange. Serve with a glass of something- ideally more of what you have put in it.
Another delicious Scandinavian recipe from Signe Johansen. For two or three people, simply reduce the pickle by a third or half. The pickled beets keep for a few days in the fridge, so making the full amount will give you pickles to have in sandwiches; they also pair well with goat’s cheese or smoked fish.
A new version of Pears in Red Wine from Nigel Slater. Cook the pears for as long as you dare so they are truly tender – a spoon should slide easily through the soft flesh.
A seasonal recipe from Claire Thomson to serve dunked into Marsala or similar. Or tea or coffee if you dont. They will last well for 1-2 weeks in an airtight container.
