collect fallen leaves in a host of different colours – golds, reds and browns – as well as interesting looking twigs, mosses and ferns. Then, once you return home, get the glue out. Create your own autumnal landscape from all of the items your child has

and white have been removed, gently run water into the egg shell to rinse the insides well, before leaving to dry. Before decorating you can strengthen the eggshell by covering it with layers of tissue paper and PVA glue.1 Marbled eggsCrumple cling film

Ingredients500g (1lb 2oz) Jersey Royal potatoesSalt and pepper1 tbsp honey1 tbsp wholegrain mustard 2 tbsp sherry vinegar 125ml (4fl oz) ground nut oil1 shallot, finely diced30 tarragon leavesMethodClean the potatoes, put into a saucepan of cold

of all the industry trade fairs and essential contacts.As well as sound business advice, users can promote their own fashion lines in the Market Place, where you can also leave links and posts.For more information visit www.childrensfashionmarketing.com

) pine nuts25 fresh basil leaves3–4 tbsp extra virgin olive oil400g (14oz) dried linguine pastaFreshly ground black pepper1. Grate the cheese and put to one side. Crush the garlic and a small pinch of salt (this makes it easier to squash the garlic) in a

, chopped chocolate or rainbow sprinklesCocoa powderEdible silver balls Chopped nuts (hazelnuts or flaked almonds)MethodPut the butter, sugar and cream in a saucepan over a low heat. Leave until it comes to the boil and the sugar has melted. Break

’s experiments which he has displayed on a shelf!Ingredients6 leaves of gelatin750ml lime (or other green-coloured) cordial drink, made according to tasteCaster sugar, to tasteGreen food colouring pasteGummy worms, teeth and other creepy Hallowe’en jelly sweets

For the dressing4 tbsp natural yoghurt1 tsp lemon juiceA pinch of salt8 mint leavesTo serve4 small wholemeal pittas1 Little Gem lettuceMethod Put the yoghurt, curry paste, honey and lemon juice in a bowl and mix together. Add the chicken and coat. Cover the bowl

Serve warm to fuse the flavours together.Serves 1IngredientsFor the pesto2 handfuls of pine nuts75g (23/4oz) Parmesan1 clove of garlicBunch of fresh basilHandful of fresh wild garlic leaves (optional)2 tbsp of olive oilSqueeze of lemon juice

little blue cheese. I’m also partial to a little Parmesan sprinkled on the top, too. Ingredients100g (31/2oz) butter100g (31/2oz) plain flour1.75 litres (3 pints) milk2 bay leavesA couple of pinches of nutmeg500g (1lb 2oz) macaroni400g (14oz) Cheddar