THE COLLECTOR’S EDITION
Gingerbread house kit, p10
FOR SUNSHINE ADDICTS Grapefruit and brandy marmalade, p12
FOR FRUIT AND NUT CASES Panforte, p14
FOR SERIOUS HOTHEADS, FROM LEFT Chilli oil, extra-hot Bajan chilli sauce, sweet chilli jam, p9
FOR RENAISSANCE LOVERS Mini florentines, p8
FOR SNACK ATTACKS Fennel taralli biscuits, p8
Salted caramel whisky sauce
MAKES ABOUT 500ML. HANDS-ON TIME 25-30 MIN
MAKE AHEAD
Make up to 2 weeks ahead, put into sterilised jars (see p8) and keep covered in the fridge. The sauce can be spread cold from the fridge or warmed as a topping for ice cream or sticky toffee pudding.
GIFT WRAP
Store in vintage glass jars or Kilner jars. Try charity shops or antiques markets (see p16). Lakeland sells Kilner jars.
• 100g butter
• 100g dark soft brown sugar
• 397g tin condensed milk
• 1 vanilla pod, split, seeds scraped
• 75ml double cream
• 4 tbsp whisky
• 1 tsp sea salt flakes
1 Put the butter and sugar in a heavy-based saucepan over a medium heat. When melted, turn up the heat and bring to the boil, then bubble for around 5 minutes until the butter and sugar combine into a smooth sauce.
2 Add the condensed milk and vanilla seeds and bring back to the boil, continuously whisking with a balloon whisk. Continue to boil and whisk for 10-15 minutes until the sauce has thickened and turned a medium golden brown colour.
3 Turn off the heat and whisk in the double cream until fully combined. Stir in the whisky and sea salt. Leave the sauce to cool for at least 10 minutes before pouring into sterilised jars (see p8) and sealing.
PER 100G 390kcals, 20.9g fat (13.2g saturated), 4.2g protein, 41.8g carbs (41.8g sugars), 1.1g salt, no fibre
HOW TO STERILISE JARS & BOTTLES
To sterilise jam jars, bottles and tops (see p16 for where to get glass jars and bottles), wash them in hot soapy water, rinse under the hot tap, then put them straight in a preheated 120°C/100°C fan/gas ½ oven for 10 minutes or until they’re dry. The heat will kill any bacteria in the jars, but make sure you do this just before bottling so the jars/bottles are warm when you fill them. Warming the jars also helps stop the glass from cracking when hot substances are poured into them.
Fennel taralli biscuits
MAKES ABOUT 25. HANDS-ON TIME 35 MIN, PLUS RESTING AND COOLING
MAKE AHEAD
These savoury Italian biscuits will keep in a sealed container for up to 2 weeks.
★GIFT★ WRAP
Either wrap in cellophane and ribbon or find a decorative box and tissue paper. Ideally the biscuits should be kept in a sealed container to stop them going stale, so choose a tin box or wrap in cellophane before putting them in the box. The taralli go well with an Aperol spritz, so you could add Aperol and prosecco to your gift to make it extra special.
• 250g plain flour
• 1 tsp fine salt
• 80ml extra-virgin olive oil
• 100ml dry white wine
• 2 tsp fennel seeds
1 Mix the flour and salt together in a large bowl. Add the oil and white wine and bring together with a spoon, then use your hands to form a smooth dough.
2 Knead on a clean work surface for 5 minutes until the dough is pliable and starts to spring back when you press in your finger (it will be quite a stiff dough).