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1. Firstly, measure out the 200ml of Double Cream into a jug then top it up with the 400ml of Whole Milk.
2. Using a sharp knife, cut the Vanilla Pod lengthways then scrape out the seeds from each side of the pod using a teaspoon.
3. Put a saucepan on the hob over a medium heat then pour in the Milk and Cream and stir in the Vanilla seeds. Bring up to simmering point.
4. In the meantime, separate the yolks from the Egg’s and pour the yolks into a mixing bowl, then whisk in the Caster Sugar.
5. When the Milk and Cream are simmering, pour in the Egg yolks then put the heat down to low (this is important to stop the Egg scrambling).
6. Continuously stir the Custard with a wooden spoon until it starts to thicken.
7. If after 10 minutes it still needs thickening up slightly, make a paste out of Corn Flour and some of the Custard from the pan, then return to pan to thicken.
8. When you’re happy with the consistency, it’s ready to enjoy immediately with your favourite dessert.

Goes perfectly with my Apple Crumble Recipe. Check out my Custard Recipe cooking demo below.

1. Firstly, bring some water up to boiling point in a saucepan and cook the Spaghetti according to the directions on the pack.
2. Whilst the Spaghetti is cooking, finely chop the Garlic and chop the Bacon into small pieces. Then fry the Garlic and Bacon in a pan with a little Oil for 5 minutes.
3. Prepare the sauce by measuring out the Double Cream into a jug, then crack in the Eggs and pour in the Parmesan. Season generously with some Pepper then stir thoroughly to combine.
4. When the Spaghetti is cooked, drain the water out and return the Spaghetti to a clean saucepan.
5. Pour the Bacon and Garlic, and the cream sauce in with the Spaghetti then toss together thoroughly.
6. Serve up, garnish with the fresh Parsley and enjoy.

Why not check out loads more of my Italian inspired recipes here?

1. Start by preheating your oven to 180c. Then cube up the Butter and cream it together with the Caster Sugar in a mixing bowl.
2. Separate the Yolk from the Egg and briefly mix the Yolk it into the Butter and Sugar.
3. Chop the Dark Chocolate into small pieces and add to the mixing bowl, as well as sieving in the Plain flour.
4. Thoroughly mix all the ingredients in the bowl together to make the cookie dough, then knead briefly with your hands.
5. Cover a baking tray with some greaseproof or parchment paper. Then roll out 10 balls from the cookie dough.
6. Flatten the balls and press out the cookie shapes using a floured cookie cutter. Or leave the cookies as circle shapes. Then place them on the baking tray.
7. Place in the oven for between 25 and 35 minutes (depending on how thick the cookies are), making sure they’re cooked until golden brown.
8. Finally, leave to cool and dust with the Icing Sugar, then they’re ready to serve.

Be sure to check out my other Christmas recipes here.

1. To start, preheat your oven to 170c. Then get a large mixing bowl that’s big enough to hold all of the ingredients. Pour in the Self Raising Flour, Salt and a few twists worth of Pepper.
2. Run your fingers down the Thyme to get the leaves off until you have about 1 teaspoons worth. Put the Thyme into the mixing bowl then briefly combine all the ingredients together.
3. Crack in the 3 Eggs then pour in the Whole Milk and Olive Oil. Thoroughly mix all the ingredients together until you’re left with a nice smooth batter with no lumps.
4. Chop the Olives in half and roughly chop the Sundried Tomatoes, then add to the bowl. Grate ¾ of the Comté Cheese and add this in as well. Stir everything together until combined.
5. Get a loaf tin big enough so the batter mix will fill it about half way. Then measure out some greaseproof or parchment paper so you can line the inside of the tin.
6. When in place, carefully pour in the batter mixture. Then, grate the final quarter of your Cheese on the top.
7. Put in the oven on 170c for between 30 and 35 minutes, or until the loaf is firm, golden and crusty on top. Once the cheese loaf has finished baking, remove it from the oven and leave it to cool on a wire rack.

Enjoy at room temperature or when it’s still slightly warm.

1. We’ll start by making the pastry. Pour the Plain Flour into a large mixing bowl along with a pinch of Salt. To save sieving, simply use a whisk and mix it through the Flour until it’s nice and fine.
2. Cube up 115g of the Unsalted Butter once it’s been bought up to room temperature, then add into the mixing bowl. Using the tips of your fingers, work the Flour and Butter mixture until it starts to resemble fine breadcrumbs.
3. Separate the yolk out of one of the eggs and whisk in a separate bowl along with 2 tablespoons of cold Water. Then add it to the breadcrumb mixture and briefly stir with a knife until combined.
4. Use your hands to knead the mixture into a ball of dough. Wrap it in clingfilm and leave it in the fridge for about 30 minutes to chill.
5. In the meantime, prepare the frangipane by pouring the Caster Sugar and Butter into a bowl. Mix thoroughly until it’s nice and fluffy.
6. Crack your other Egg into the bowl, then get your Ground Almonds. Slowly start mixing the Egg, Sugar and Butter mixture whilst pouring in the Almonds until thoroughly combined.
7. Once the pastry dough has cooled, roll it out onto a well-floured surface. You’ll need to make sure it’s the thickness of just under a one pound coin, and you’ve got enough to fill 5 three inch tart tins.
8. Cut circles out of the pastry and lay it inside each tin. Use a sharp knife to cut off any excess pastry that appears around the top of the tins. Do this for all 5 tart tins.
9. Next, split the frangipane mixture, between the 5 tarts, using a spatula or knife to spread evenly. Then top each tart off with mixed Summer Fruits (making sure they’ve been defrosted beforehand).
10. Stick them in the oven on 180 degrees for between 20 and 25 minutes, making sure you keep an eye on them to make sure they’re not burning.
11. When they’re done, remove from the oven, leave to cool then sprinkle with Icing Sugar.

These go great with ice cream or whipped cream and some fresh mint on the side.

1. Firstly, get a good quality non-stick frying pan then throw in two eggs, along with the knob of Butter and 1 tablespoon of Milk.
2. Place the frying pan on an even heat - I tend to put it on the largest hob ring then put it down to the lowest heat.
3. Begin stirring the mixture continuously. After a few minutes your Egg mixture should start to scramble and thicken up.
4. When it’s done to your liking, take it off the heat. Pour onto a slice of Toast and sprinkle with some Pepper

Just starting out with cooking? Check out my cooking guides for simple, how-to-cook guides.

1. Start by pouring the Caster Sugar into a saucepan, along with 50ml of water.
2. Heat slowly on the hob until all the Sugar is dissolved into the water. Then add the Golden Syrup and Vinegar.
3. Keep stirring until the temperate is up to approximately 140c then quickly remove from the heat and lay out some greaseproof paper.
4. Push a wooden stick through each apple and dip into the Sugar mixture (a couple of times if necessary). Then place on the greaseproof paper.
5. Leave to cool then enjoy.

For another in-season recipe, check out my Pumpkin Soup Recipe.

1. Take the flesh from half the Pumpkin and chop up into equal sizes (about 1 inch square pieces).
2. Boil some water in a large saucepan, stir in the crumbled Stock Cube then simmer the Pumpkin in the water for 10 minutes, or until tender.
3. Meanwhile, roughly chop the Onion and Garlic and fry with a little Oil in a separate saucepan.
4. When the Pumpkin is cooked, separate from the water (retaining it for later) and add to a blender along with the Garlic and Onion.
5. Begin blending, adding water from the pan whilst blitzing, to make it as thick or runny as you like.
6. When you’re happy with the consistency, season if necessary and enjoy.

Love soup? Try my Carrot and Coriander Soup Recipe which is just as easy to make. 

1. Using a whisk or food mixer, whisk the egg whites until light and fluffy.
2. Then continue to whisk whilst slowly adding the sugar, until stiff white peaks are formed.
3. Fold the redcurrants into the meringue mixture, then place some greaseproof paper onto a baking tray.
4. Scoop out 8 balls from the meringue mixture onto the greaseproof paper then cook in the oven on 130c for 35-50 minutes, or until golden brown. They should sound hollow when tapped on the bottom.
5. Once cooked, leave the meringues to cool on the baking tray.
6. Meanwhile, whisk the cream until thick then fold in the brandy. Stir in enough nutmeg and cinnamon to flavour, being sure to taste-test as you go.
7. When the meringues have cooled, spread brandy cream between two pieces of meringue per dessert, serve and enjoy.

​Check out even more of my Christmas Recipes here.

1. Firstly, prepare the Onion by finely chopping then setting aside. Then take the Sage leaves, finely chop and set aside with the Onion.
2. Pour the Breadcrumbs into a mixing bowl and throw in the chopped Onion, Sage, and a third of the Mixed Seeds. Then mix everything together.
3. Beat the Egg then stir into the Breadcrumb mixture.
4. Finally, mix in the Sausage Meat and a knob of Butter, adding a little water as you go to make the stuffing easy to roll into balls.
5. Roll out 12 stuffing balls and place them onto some greaseproof paper on a baking tray. Then sprinkle the rest of the Mixed Seeds over the top of each stuffing ball.
6. Cook on 180c for between 25-35 minutes, or until they’ve just started to brown.

These go great with your Christmas or Thanksgiving dinner.