Don’t just stick to the same pattern of gingerbread men – personalise your family in all shapes and sizes. Makes four to sixIngredients350g (12oz) plain flour1 tsp bicarbonate of soda100g (31/2oz) butter, straight from fridge, cut into 1cm cubes2

Serves 6Ingredients115g (31/2oz) plain flour A pinch of salt2 eggs350ml (12fl oz) whole milk12 chipolatas or 18 cocktail sausages2 tbsp olive oilMethodPreheat the oven to 220˚C/425˚F/Gas Mark 7. Put the flour and salt in a large mixing bowl and use an electric whisk to beat in th...

Serves 6–8Felix has become an expert at this one and has found that making flatbread is like making pancakes: the first one is a guide. You then adjust the thickness of the bread or heat of the pan accordingly.Ingredients250g (9oz) plain flour150g (51/2oz) buckwheat flour1/2 tsp ...

When it comes to food, sometimes simpler is better, and The River Café Cookbook by Rose Gray and Ruth Rogers (Random House, £17.50) embraces that philosophy. Featuring uncomplicated recipes, it’s a book that I return to time and again as it offers a

pies along with other traditions. Thankfully, King Charles II reintroduced them when he succeeded the throne. This modern-day recipe tastes better if made the day before. Makes 24 mini mince pies Ingredients100g (31/2oz) unsalted butter, chilled150g (51

There are over 100 triple-tested recipes in Good Housekeeping: Easy To Make! Favourite Family Meals (Collins & Brown, £5.99) from healthy snacks and soups, to wholesome meals to feed a hungry child after school. One of our favourites are the Sticky

Serves 4Ingredients2 tsp olive oil8 organic sausages300g (10 1/2oz) large pasta shells, such as conchiglioni350g (12oz) jar of good tomato pasta sauce, such as Seeds Of Change A handful of fresh basil, torn roughlyA knob of butter25g (1oz) Parmesan cheese, gratedMethod Heat the o...

Makes 24 little parcelsIngredients250g (9oz) feta cheese (barrel-aged feta is best as it is creamier and less salty)200g (7oz) spinach1 large handful each of dill, coriander and basil2 large handfuls of fresh mint leaves1/2 tsp nutmeg1 eggSalt and freshly ground black pepper for ...

Serves 10–12IngredientsFor the pears2 large pears, peeled, cored and each sliced into 16 crescents1 vanilla pod, split in half2 heaped tbsp caster sugar500ml (18fl oz) waterFor the roulade200g (7oz) dark chocolate (70% cocoa solids), broken into pieces175g (6oz) caster sugar, plu...

Not so much a recipe as a reminder… Stick pretty much anything on a stick and children will eat it. You can try the theory out with vegetables, too. Don’t give the sticks to the little ones in case an eye ends up on one!IngredientsFruit (seasonal