moulds, too.Ingredients1 medium mango200g (7oz) fromage frais2 tsp clear honeyRed fruit coulis (optional)MethodPeel the mango and cut the flesh away from the fibrous centre stone. Place the flesh in a liquidiser, add the fromage frais and honey, and whizz

Makes 4 lolliesIngredients2 peaches300ml (10fl oz) water1 red apple125g (41/2oz) strawberriesMethodRemove the stones from the peaches, chop them into even-sized chunks, then juice. Add one-third of the water and divide evenly between the lolly

You can make these spooky red velvet cakes a day in advance but the marshmallow frosting should be made on the day of serving.Ingredients175g butter, soft250g caster sugar2 eggs, lightly beaten1 tsp pure vanilla extract½ tsp red food colouring125ml

I make a batch of this sauce, then freeze the leftovers to make shepherd’s pie or lasagne.Serves 6Ingredients2 tbsp olive oil1 knob butter1 red onion, chopped2 carrots, peeled and chopped1 large stick celery, chopped150g (51/2oz) brown

Serves 6Ingredients1 tbsp olive oil150g (51/2oz) chorizo, sliced1 free-range chicken, cut into 8 piecesSalt and fresh black pepper2 onions, chopped4 garlic cloves, chopped1 tsp paprikaA pinch of saffron400g (14oz) tin tomatoes750ml (1 1/4 pints) chicken stock250g (9oz) risotto ri...

eastern Europe. It was first made in the ninth century by Hungarian shepherds to keep them warm while they were out in the snow. Serves 6Ingredients1kg (2lb) braising steak, cut into 3cm cubes A glug of olive oilA knob of butter2 red onions, chopped4

IngredientsWholemeal bread Sandwich filling of your choiceCucumber Black grapesHam or red apple skinCheese CarrotMethod1 Assemble your sandwich using the slices of bread and your preferred filling. 2 Cut out the head shape from the sandwich

IngredientsBread Sandwich filling of your choiceCucumber Cheese Ham or red apple skinMethod1 Make your sandwich using your favourite filling and then cut out an oval shape with two pointed ears for the head.2 Cut some lengths of cucumber skin

Makes 12IngredientsPlain flour, for dusting1 quantity Buttermilk Sponge (see below) 500g (1lb 2oz) white ready-to-roll fondant or royal icingRed food-colouring pasteIcing sugar, for dusting12 tbsp apricot jam12 ice-cream cones1 quantity Meringue

temperature100g (31/2oz) white chocolate chips 75g (23/4oz) dried cranberries1 quantity Meringue Buttercream (see below)A bag of white chocolate shavingsRed sugar-coated sweetsMethodPreheat the oven to 180˚C/ 350˚F/Gas Mark 4. Cream together the butter