Limoncello trifle – a dessert for grown ups


I have fond childhood memories of going to granny’s house for Christmas dinner. My sister and I playing with our new toys in the ‘good room’ while the smell of homemade soup and turkey filled the air.

There were two constants you could always be assured of; the gravy would be delicious and Christmas dinner would conclude with a bowl of trifle.

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Apple and cinnamon scones


I have tried and tested many recipes for scones over the years and after numerous tweaks have finally created a version which incorporates a favourite flavour combination – apple and cinnamon.

When it comes to baking, I find the most difficult part is achieving a good rise, so remember not to overwork the dough before quickly cutting out the scones.

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Festive indulgence – a tradition to be preserved in this crazy year of new norms


It’s the most wonderful time of the year, when catching up with family and friends, parties, and decadent food and drinks are usually enjoyed with a generous dollop of festive cheer.

In these uncertain times none of this can be taken for granted and 2020 has become a year many would prefer to forget.

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Chocolate chip and peanut cookies


During the first lockdown I was guilty of piling on a few pounds. Pounds that are much harder to shift than the few in my bank account.

So in a bid to curb the waistline before the Christmas excess I have made a weekly promise to consume less treats. This starts with good intentions, but as mid-week approaches abstinence becomes harder and I crave a sweet fix.

To resolve this problem I have taught myself how to make cookies, adding peanuts to make them feel slightly healthier.

You can decide if the ability to make simple homemade cookies is a help or hindrance!  


  • 300 grams plain flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 50 grams light brown sugar
  • 50 grams caster sugar
  • 200 grams butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 200 grams milk chocolate (chopped into chunks)
  • 50 grams chopped unsalted peanuts


  • Preheat the oven to 180 degrees and line two baking trays with greaseproof paper.
  • Using an electric whisk, beat the butter and sugar together until smooth, then add the egg.
  • Sieve in the flour, baking soda and salt and fold through. 
  • Add the vanilla extract, chocolate and peanuts and mix well to form a dough.
  • Place the dough on a floured surface and roll into a sausage shape and cover with clingfilm.
  • Chill in the fridge for 20 minutes before cutting, for best results each cookie should be roughly 1 to 2 cm wide.
  • Place the cookies on the baking tray and bake for 10 -12 minutes.