Festive fruit salad with brandy snap recipe
 Feel free to multiply this recipe up for a buffet. Any leftover brandy snaps can be stored in an airtight container and filled with cream, or better, with ice cream. 60g/2¼oz butter, plus extra for greasing2 tbsp caster sugar2 heaped tbsp golden syrup4 tbsp plain flour1 tsp ground ginger1 tsp brandy2 tbsp chopped pistachios 60g/2¼oz butter, plus extra for greasing 2 tbsp caster sugar 2 heaped tbsp golden syrup 4 tbsp plain flour 1 tsp ground ginger 1 tsp brandy 2 tbsp chopped pistachios 1 orange, juice only1 lime, juice only1 lemon, juice only1 mango, cut into cubes4 clementines, separated into segments1 pomegranate, seeds only6 cape gooseberries (physalis) 1 orange, juice only 1 lime, juice only 1 lemon, juice only 1 mango, cut into cubes 4 clementines, separated into segments 1 pomegranate, seeds only 6 cape gooseberries (physalis) Method Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter.For the brandy snaps, melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble, add the flour, ginger, brandy and pistachios and stir until well combined.Using a teaspoon, place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten, as they will spread naturally.Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes, and then lift them off with a palette knife. Lay them on a rolling pin to set.For the fruit salad, combine the orange, lime and lemon juice in a large bowl.Add the mango and the clementines, scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis. Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter. Preheat the oven to 150C/300F/Gas 2. Grease two baking trays with butter. For the brandy snaps, melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble, add the flour, ginger, brandy and pistachios and stir until well combined. For the brandy snaps, melt the butter with the sugar and golden syrup in a saucepan. As soon as it starts to bubble, add the flour, ginger, brandy and pistachios and stir until well combined. Using a teaspoon, place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten, as they will spread naturally. Using a teaspoon, place six walnut-sized blobs of the mixture onto the buttered baking tray. No need to flatten, as they will spread naturally. Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes, and then lift them off with a palette knife. Lay them on a rolling pin to set. Bake for 10-12 minutes until golden-brown. Leave to cool on the baking tray for five minutes, and then lift them off with a palette knife. Lay them on a rolling pin to set. For the fruit salad, combine the orange, lime and lemon juice in a large bowl. For the fruit salad, combine the orange, lime and lemon juice in a large bowl. Add the mango and the clementines, scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis. Add the mango and the clementines, scatter over the pomegranate seeds and serve with the brandy snaps and a few physalis.