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Creamy Christmas pasta recipe
 Serve comfort and joy this festive season with this quick creamy pasta with just 6 ingredients plus oil and a little seasoning. Perfect for a cosy night in over Christmas. 2 tbsp olive oil200g/7oz raw Brussels sprouts, finely shredded 150g/5½ oz chestnuts, cooked, peeled and roughly chopped 200ml/7fl oz double cream ½ nutmeg, freshly grated (or ½ tsp ground nutmeg)50g/1¾oz Parmesan, finely grated (or a similar vegetarian hard cheese)200g/7oz fusilli pasta salt and freshly ground black pepper 2 tbsp olive oil 200g/7oz raw Brussels sprouts, finely shredded 150g/5½ oz chestnuts, cooked, peeled and roughly chopped 200ml/7fl oz double cream ½ nutmeg, freshly grated (or ½ tsp ground nutmeg) 50g/1¾oz Parmesan, finely grated (or a similar vegetarian hard cheese) 200g/7oz fusilli pasta salt and freshly ground black pepper Method Place a large frying pan on a medium heat and add the olive oil, shredded Brussels sprouts and chestnuts. Season with salt and pepper and cook, stirring often, for about 10 minutes, or until the sprouts have softened. Add a splash of water if the pan begins to look dry. Once softened, add the cream, most of the nutmeg and 40g/1½oz of the Parmesan. Stir well, bring to a simmer, then turn off the heat. Check the seasoning. Meanwhile, bring a large pan of salted water to a boil. Cook the pasta as per packet instructions for al dente, then drain. Stir the cooked pasta into the creamy sauce. Leave to rest for one minute before stirring again. Finish the dish with a dusting of nutmeg and the rest of the Parmesan. Serve. Place a large frying pan on a medium heat and add the olive oil, shredded Brussels sprouts and chestnuts. Season with salt and pepper and cook, stirring often, for about 10 minutes, or until the sprouts have softened. Add a splash of water if the pan begins to look dry. Once softened, add the cream, most of the nutmeg and 40g/1½oz of the Parmesan. Stir well, bring to a simmer, then turn off the heat. Check the seasoning. Place a large frying pan on a medium heat and add the olive oil, shredded Brussels sprouts and chestnuts. Season with salt and pepper and cook, stirring often, for about 10 minutes, or until the sprouts have softened. Add a splash of water if the pan begins to look dry. Once softened, add the cream, most of the nutmeg and 40g/1½oz of the Parmesan. Stir well, bring to a simmer, then turn off the heat. Check the seasoning. Meanwhile, bring a large pan of salted water to a boil. Cook the pasta as per packet instructions for al dente, then drain. Meanwhile, bring a large pan of salted water to a boil. Cook the pasta as per packet instructions for al dente, then drain. Stir the cooked pasta into the creamy sauce. Leave to rest for one minute before stirring again. Finish the dish with a dusting of nutmeg and the rest of the Parmesan. Serve. Stir the cooked pasta into the creamy sauce. Leave to rest for one minute before stirring again. Finish the dish with a dusting of nutmeg and the rest of the Parmesan. Serve.
Herby black beans recipe
 2 tbsp olive oil1 onion, chopped 1 green pepper, chopped 1 whole dried chilli1 whole head of garlic cut into half across the middle1 bunch coriander, chopped 1 small handful marjoram, chopped 100g/3½oz smoked bacon, or smoked turkey500g/1lb 2oz dried black beans, soaked overnight1 chicken stock cube2 big pinches sea salt and freshly ground black peppercoriander and marjoram, chopped, to serve 2 tbsp olive oil 1 onion, chopped 1 green pepper, chopped 1 whole dried chilli 1 whole head of garlic cut into half across the middle 1 bunch coriander, chopped 1 small handful marjoram, chopped 100g/3½oz smoked bacon, or smoked turkey 500g/1lb 2oz dried black beans, soaked overnight 1 chicken stock cube 2 big pinches sea salt and freshly ground black pepper coriander and marjoram, chopped, to serve Method Heat the olive oil in a large, heavy-bottomed saucepan. Add the onion, pepper, chilli, garlic, herbs and bacon or turkey and cook until the onions and peppers are softened, about 5-10 minutes.Add the black beans, crumble in the stock cube and add enough water to cover. Reduce heat and simmer gently for 2-3 hours. When the beans have a stew-like consistency they are ready. Season to taste with sea salt and freshly ground black pepper. Remove any branches of herbs and the hunk of bacon, before dishing up. To serve, garnish with chopped coriander and marjoram. Heat the olive oil in a large, heavy-bottomed saucepan. Add the onion, pepper, chilli, garlic, herbs and bacon or turkey and cook until the onions and peppers are softened, about 5-10 minutes. Heat the olive oil in a large, heavy-bottomed saucepan. Add the onion, pepper, chilli, garlic, herbs and bacon or turkey and cook until the onions and peppers are softened, about 5-10 minutes. Add the black beans, crumble in the stock cube and add enough water to cover. Reduce heat and simmer gently for 2-3 hours. Add the black beans, crumble in the stock cube and add enough water to cover. Reduce heat and simmer gently for 2-3 hours. When the beans have a stew-like consistency they are ready. Season to taste with sea salt and freshly ground black pepper. Remove any branches of herbs and the hunk of bacon, before dishing up. To serve, garnish with chopped coriander and marjoram. When the beans have a stew-like consistency they are ready. Season to taste with sea salt and freshly ground black pepper. Remove any branches of herbs and the hunk of bacon, before dishing up. To serve, garnish with chopped coriander and marjoram.
Cheesecake brownies recipe
 This is the perfect rich brownie recipe if you know someone who loves cheesecake, loves brownies, but hates decisions. 225g/8oz dark chocolate (minimum 70% cocoa solids)150g/5½oz unsalted butter3 free-range eggs225g/8oz caster sugar100ml/3½fl oz strong espresso coffee100g/3½oz plain flour 225g/8oz dark chocolate (minimum 70% cocoa solids) 150g/5½oz unsalted butter 3 free-range eggs 225g/8oz caster sugar 100ml/3½fl oz strong espresso coffee 100g/3½oz plain flour 150g/5½oz full fat cream cheese50g/1¾oz caster sugar1 free-range egg½ orange, zest only 150g/5½oz full fat cream cheese 50g/1¾oz caster sugar 1 free-range egg ½ orange, zest only Method Preheat the oven to 170C/325F/Gas 3. Grease and line a 8in/20cm square cake tin.For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove the bowl from the pan and set aside to cool slightly.Whisk the eggs, caster sugar and coffee in a bowl until well combined. Sift in the flour and chocolate mixture and mix until well combined.For the cheesecake, beat the cream cheese, caster sugar, egg and orange zest until smooth.Spoon the brownie mixture into the cake tin then spoon the cheesecake mixture on top and use a knife to cut lines into the mixture to create a marble effect.Bake in the oven for 25-30 minutes, or until just set. Remove the tin from the oven, set aside to cool completely, then cut into squares Preheat the oven to 170C/325F/Gas 3. Grease and line a 8in/20cm square cake tin. Preheat the oven to 170C/325F/Gas 3. Grease and line a 8in/20cm square cake tin. For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove the bowl from the pan and set aside to cool slightly. For the brownies, melt the chocolate and butter in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Remove the bowl from the pan and set aside to cool slightly. Whisk the eggs, caster sugar and coffee in a bowl until well combined. Sift in the flour and chocolate mixture and mix until well combined. Whisk the eggs, caster sugar and coffee in a bowl until well combined. Sift in the flour and chocolate mixture and mix until well combined. For the cheesecake, beat the cream cheese, caster sugar, egg and orange zest until smooth. For the cheesecake, beat the cream cheese, caster sugar, egg and orange zest until smooth. Spoon the brownie mixture into the cake tin then spoon the cheesecake mixture on top and use a knife to cut lines into the mixture to create a marble effect. Spoon the brownie mixture into the cake tin then spoon the cheesecake mixture on top and use a knife to cut lines into the mixture to create a marble effect. Bake in the oven for 25-30 minutes, or until just set. Remove the tin from the oven, set aside to cool completely, then cut into squares Bake in the oven for 25-30 minutes, or until just set. Remove the tin from the oven, set aside to cool completely, then cut into squares
Mulled cider recipe
 Laced with a little sugar and plenty of spice, this easy mulled cider recipe is Christmas in a glass! This amount is perfect as a cosy treat for two, but it can be scaled up if you are entertaining guests. For this recipe you will need a medium saucepan with a lid. 1 litre/1¾ pint medium-dry cider 1 apple, cut into quarters1 orange, sliced into rounds 2 cloves2 cinnamon sticks, snapped in half lengthways 20g/¾oz fresh root ginger, roughly chopped, no need to peel ½ nutmeg, grated 4 tbsp dark brown sugar (or a little extra if you prefer a sweeter drink) 2 tbsp dark rum 1 litre/1¾ pint medium-dry cider 1 apple, cut into quarters 1 orange, sliced into rounds 2 cloves 2 cinnamon sticks, snapped in half lengthways 20g/¾oz fresh root ginger, roughly chopped, no need to peel ½ nutmeg, grated 4 tbsp dark brown sugar (or a little extra if you prefer a sweeter drink) 2 tbsp dark rum Method Pour the cider into a saucepan and add all the other ingredients, except the rum. With the lid on, cook on a low heat for 30 minutes at a bare simmer. Do not allow it to boil. Take off the heat, add the rum and check the sweetness. If preferred, you can stir in a little more sugar at this stage. Serve in glasses. Pour the cider into a saucepan and add all the other ingredients, except the rum. With the lid on, cook on a low heat for 30 minutes at a bare simmer. Do not allow it to boil. Pour the cider into a saucepan and add all the other ingredients, except the rum. With the lid on, cook on a low heat for 30 minutes at a bare simmer. Do not allow it to boil. Take off the heat, add the rum and check the sweetness. If preferred, you can stir in a little more sugar at this stage. Serve in glasses. Take off the heat, add the rum and check the sweetness. If preferred, you can stir in a little more sugar at this stage. Serve in glasses. Recipe tips For an alcohol-free version, use alcohol-free cider or apple juice and omit the rum.
Honeycomb recipe
 Also known as cinder toffee this light, crunchy sweet is a must on bonfire night and a perfect addition to ice cream. 1tbsp vegetable oil, for oiling baking tray 1tbsp vegetable oil, for oiling baking tray 80g/3oz butter 160g/5½oz caster sugar 80g/3oz golden syrup 2 tsp bicarbonate of soda 80g/3oz butter 160g/5½oz caster sugar 80g/3oz golden syrup 2 tsp bicarbonate of soda Method Grease a 20cm/8in square baking tin with vegetable oil.Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes. Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set. To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts. Grease a 20cm/8in square baking tin with vegetable oil. Grease a 20cm/8in square baking tin with vegetable oil. Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes. Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes. Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set. Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set. To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts. To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts. Recipe tips To stop the honeycomb mixture from burning, dip a pastry brush in some water and brush the sides of the pan to remove any sugar.
Glühwein recipe
 Shopping list Ingredients 1 litre bottle cheap red wine30z/75g sugar (to taste)1 tsp whole cloves1 tsp ground cinnamon or stick cinnamonjuice of 1 orange and 1 lemon 1 litre bottle cheap red wine 30z/75g sugar (to taste) 1 tsp whole cloves 1 tsp ground cinnamon or stick cinnamon juice of 1 orange and 1 lemon Method Pour wine into a saucepan and add remaining ingredients (you can put whole spices in muslin). Heat until nearly boiling and strain (if necessary) into a warm bowl.Serve warm. Pour wine into a saucepan and add remaining ingredients (you can put whole spices in muslin). Pour wine into a saucepan and add remaining ingredients (you can put whole spices in muslin). Heat until nearly boiling and strain (if necessary) into a warm bowl. Heat until nearly boiling and strain (if necessary) into a warm bowl. Serve warm. Serve warm. Related recipes Irish coffee hot drinks hot toddies recipes (19) Winter cup. By Jassy Davis hot drinks hot toddies recipes (19) Mulled apple juice. By Helen McGinn hot drinks hot toddies recipes (19) The perfect mocha coffee. By Justine Pattison hot drinks hot toddies recipes (19)
Whisky cider hot toddy recipe
 This cross between mulled cider and a hot toddy is incredible on cold, winter's evenings with friends. It will certainly have everyone feeling festive and jolly. 4 cardamom pods, lightly crushed1 clementine, sliced into wedges, spiked with 8 cloves1 lemon, sliced into wedges, spiked with 8 cloves100ml/4fl oz whisky 100ml/4fl oz orange liqueur3 tbsp clear honey1 litre/1 pint 15¼fl oz cider 4 cinnamon stickfreshly grated nutmeg, to garnish 4 cardamom pods, lightly crushed 1 clementine, sliced into wedges, spiked with 8 cloves 1 lemon, sliced into wedges, spiked with 8 cloves 100ml/4fl oz whisky 100ml/4fl oz orange liqueur 3 tbsp clear honey 1 litre/1 pint 15¼fl oz cider 4 cinnamon stick freshly grated nutmeg, to garnish Method Heat all of the ingredients in a large saucepan over a low heat until warmed through.Pour between 4 latte glasses or other heatproof glasses.Finish with a little freshly grated nutmeg. Heat all of the ingredients in a large saucepan over a low heat until warmed through. Heat all of the ingredients in a large saucepan over a low heat until warmed through. Pour between 4 latte glasses or other heatproof glasses. Pour between 4 latte glasses or other heatproof glasses. Finish with a little freshly grated nutmeg. Finish with a little freshly grated nutmeg.
The ultimate masala tea recipe
 For me this is the ultimate cuppa. It is what women across India make whenever they have friends coming over for a break or a chat. It offers solace and comfort and is invigorating and relaxing all at the same time. 350ml/12fl oz water 100ml/3½fl oz milk 4 black peppercorns 10 green cardamom pods, lightly crushed good pinch green fennel seeds small piece cinnamon stick 1 tsp fresh ginger, peeled and roughly sliced 1 black tea bag sugar, to taste salt, to taste (optional) 350ml/12fl oz water 100ml/3½fl oz milk 4 black peppercorns 10 green cardamom pods, lightly crushed good pinch green fennel seeds small piece cinnamon stick 1 tsp fresh ginger, peeled and roughly sliced 1 black tea bag sugar, to taste salt, to taste (optional) Method Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over.Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea. To serve, strain into a cup and add sugar or salt if using, to taste. Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over. Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over. Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea. Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea. To serve, strain into a cup and add sugar or salt if using, to taste. To serve, strain into a cup and add sugar or salt if using, to taste.
Orange and ginger mulled cider recipe
 Warm up any occasion with a little mulled cider. Brilliant to make for after a chilly weekend walk. 200ml fresh apple juice1 heaped tbsp muscovado sugarhalf an orange studded with 3-4 cloves1 cinnamon stick500ml cider 50ml orange liqueur1 lemon and ginger herbal tea bag 200ml fresh apple juice 1 heaped tbsp muscovado sugar half an orange studded with 3-4 cloves 1 cinnamon stick 500ml cider 50ml orange liqueur 1 lemon and ginger herbal tea bag Method Put the apple juice and sugar into a pan and stir. Warm together until the sugar is dissolved. Add the cinnamon stick and the half orange studded with cloves. Add the cider and orange liqueur, if using, and warm gentlyPut in the lemon and ginger teabag and leave to infuse for 2 minutes and then remove. Warm, do not boil, for 10 min so that all flavours infuse. Serve warm. If pre-preparing, remove spices and fruit and keep warm. Put the apple juice and sugar into a pan and stir. Warm together until the sugar is dissolved. Add the cinnamon stick and the half orange studded with cloves. Add the cider and orange liqueur, if using, and warm gently Put the apple juice and sugar into a pan and stir. Warm together until the sugar is dissolved. Add the cinnamon stick and the half orange studded with cloves. Add the cider and orange liqueur, if using, and warm gently Put in the lemon and ginger teabag and leave to infuse for 2 minutes and then remove. Warm, do not boil, for 10 min so that all flavours infuse. Serve warm. If pre-preparing, remove spices and fruit and keep warm. Put in the lemon and ginger teabag and leave to infuse for 2 minutes and then remove. Warm, do not boil, for 10 min so that all flavours infuse. Serve warm. If pre-preparing, remove spices and fruit and keep warm. Recipe tips Replace the cider with more apple juice and leave out the orange liqueur for a family-friendly treat.
Slow cooker mulled wine recipe
 This easy slow cooker mulled wine recipe can be made while you get on with trimming the tree and decorating the house. All you need is half a bottle of wine, a handful of spices and some citrus fruit. ½ bottle red wine1 cinnamon stick2 star anise2 cloves1 orange, sliced1 lemon, sliced50g/1¾oz brown sugar ½ bottle red wine 1 cinnamon stick 2 star anise 2 cloves 1 orange, sliced 1 lemon, sliced 50g/1¾oz brown sugar Method Combine all the ingredients in your slow cooker and cook on low until warm (1-2 hours, depending on your slow cooker). Alternatively, place all of the ingredients into a saucepan and simmer gently for 6-8 minutes, without boiling. To serve, pour the mulled wine into heatproof glasses. Combine all the ingredients in your slow cooker and cook on low until warm (1-2 hours, depending on your slow cooker). Alternatively, place all of the ingredients into a saucepan and simmer gently for 6-8 minutes, without boiling. Combine all the ingredients in your slow cooker and cook on low until warm (1-2 hours, depending on your slow cooker). Alternatively, place all of the ingredients into a saucepan and simmer gently for 6-8 minutes, without boiling. To serve, pour the mulled wine into heatproof glasses. To serve, pour the mulled wine into heatproof glasses. Recipe tips If you're having a party this Christmas, you can double or quadruple the wine and sugar quantities but leave the rest the same. Making mulled wine in the slow-cooker is completely hands off, but do give it a couple of hours to heat up. (You could start it in a pan and transfer to the slow cooker to keep it at the perfect temperature all evening.)
Pancake Day pancakes recipe
 Celebrate Pancake Day with this simple, one-egg pancake recipe. 6 tbsp plain flour pinch salt1 medium free-range egg 250ml/9fl oz full-fat milk butter or vegetable oil, for frying 6 tbsp plain flour pinch salt 1 medium free-range egg 250ml/9fl oz full-fat milk butter or vegetable oil, for frying 1 lemon, halved, for squeezingcaster sugar, for sprinkling 1 banana, peeled and chopped 4 tbsp toffee sauce 1 lemon, halved, for squeezing caster sugar, for sprinkling 1 banana, peeled and chopped 4 tbsp toffee sauce Method Sift the flour and salt into a large bowl. Make a well in the centre and crack the egg in. Add the milk, whisking gradually, until the batter is smooth and thick but still runny.Heat the butter or vegetable oil in a large frying pan over a medium heat and then pour off any excess. Add about 2 tablespoons of batter to the pan, spreading the mixture evenly to coat the pan. Cook for 1 minute until golden brown on the underside. Flip and cook on the other side for 1 minute until golden brown. Transfer the pancake to a plate and serve with lemon and sugar or banana and toffee sauce. Repeat with the remaining batter, keeping the pancakes warm in a low oven if you want to eat them all at once. Sift the flour and salt into a large bowl. Make a well in the centre and crack the egg in. Add the milk, whisking gradually, until the batter is smooth and thick but still runny. Sift the flour and salt into a large bowl. Make a well in the centre and crack the egg in. Add the milk, whisking gradually, until the batter is smooth and thick but still runny. Heat the butter or vegetable oil in a large frying pan over a medium heat and then pour off any excess. Add about 2 tablespoons of batter to the pan, spreading the mixture evenly to coat the pan. Cook for 1 minute until golden brown on the underside. Flip and cook on the other side for 1 minute until golden brown. Transfer the pancake to a plate and serve with lemon and sugar or banana and toffee sauce. Repeat with the remaining batter, keeping the pancakes warm in a low oven if you want to eat them all at once. Heat the butter or vegetable oil in a large frying pan over a medium heat and then pour off any excess. Add about 2 tablespoons of batter to the pan, spreading the mixture evenly to coat the pan. Cook for 1 minute until golden brown on the underside. Flip and cook on the other side for 1 minute until golden brown. Transfer the pancake to a plate and serve with lemon and sugar or banana and toffee sauce. Repeat with the remaining batter, keeping the pancakes warm in a low oven if you want to eat them all at once.