. Warm the jam in a saucepan, sieve, then brush on the outside of the ice-cream cones. Cover the cones with the red icing, trimming off any excess. Take 75g (23/4oz) of the icing and tint it pink. Roll out thinly and, using a 7cm (23/4in) round cookie

We love this smoky, fishy take on the Welsh Rarebit. The beer with fish is quite quirky – we think it’s great, but you can always revert to milk if it doesn’t work for you. You can also serve the rarebit as a canapé if you cut the slices

with a wooden spoon until it has melted. Take the bowl off the heat and leave to cool. - Dip a fork into the melted chocolate and pass it to and fro over the wafers to make a pretty pattern . Leave to set. To make the mini-sandwiches, place a scoop of ice

hollow sound, then the bread is properly baked.- Leave to cool on a wire rack. Cut the bread into squares, triangles or any other shapes that take your fancy, and serve. Adapted from Cooking Italian With Kids by Liz Franklin (Ryland Peters & Small, £14.99). 

Supper For A Song by Tamasin Day-Lewis (Quadrille, £20) has lots of recipes that can be rustled up with little effort and these stuffed peppers with a Middle Eastern twist are our favourite. I cooked these in Ireland in the summer and I’m still

the mixture has doubled in volume, cooled and will stand in stiff peaks – this will take about 3 minutes. Gradually add the butter to the cooled meringue mix, beating constantly, until the frosting is smooth. Fold in the vanilla and use immediately

enough to take all the ingredients). Bring to the boil and then add, in the following order, the carrots, mushrooms and spring onions, the noodles, tofu, pak choi and, lastly, the cabbage.Carry the pot very carefully to the table and place on the stove

Coco loves making biscuits, so The Usborne Children’s Book Of Baking (Usborne, £12.99) is perfect. It has lots of practical tips and simple recipes and includes one of the all-time favourite biscuit-based recipes – this Blueberry Cheesecake

thermometer. Pour into a bowl of an electric mixer fitted with a whisk attachment (or use an electric whisk and bowl). Beat until the mixture has doubled in volume, cooled and will stand in stiff peaks – this will take about 3 minutes. Gradually add the butter

in volume, cooled and will stand in stiff peaks – this will take about 3 minutes. Gradually add the butter to the cooled meringue mix, beating constantly, until the frosting is smooth. Fold in the vanilla and use immediately.Chocolate VariationMelt 150g (51