140 g pitted dates100 g desiccated coconut200 g mixed nuts30 g cacao or cocoa powder1 tsp ground mixed spice Combine all of the ingredients in a food processor and pulse until you have a ball of 'dough'.Use ½ a teaspoon of dough to make one snowball. Continue making little balls until you have no dough left.On a large plate or surface, sprinkle some extra desiccated coconut (snow) and roll the little balls in it until they are fully coated. Chill in the fridge for 30 minutes before serving, or portion up and store in the fridge.

Makes 20-25 biscuits 250 g plain flour (or gluten-free plain flour mix. If using plain flour mix, also add 1/2tsp of xanthan gum.)125 g ground almonds125 g unsalted butter (at room temperature)125 g caster sugar1 large egg yolk2 tsp vanilla extract1 tsp sea salt Place the flour, ground almonds and salt in a mixing bowl, and in another mixing bowl, cream the butter and sugar together with a whisk (or an electric one if you have one - it's much easier!).Add the egg yolk and vanilla extract to the creamed butter/sugar and then fold in the flour mixture to make a dough. Shape the mixture into a ball and chill in the fridge for a minimum of 1 hour, but ideally 2.After chilling the dough, pre-heat the oven to 170 degrees (Gas Mark 3) and grease/line two large baking sheets with greaseproof

Makes 15-20 biscuits, depending on the size you cut them. 400 g plain flour ((or gluten-free plain flour mix - I recommend Doves Farm Freee flours))40 g cornflour1 tbsp ground ginger1 tsp mixed spice1 tsp sea salt250 g unsalted butter250 g treacle1 tsp vanilla extract Combine the flour, cornflour, ground spices and salt in a mixing bowl and mix well. Set aside.Beat the butter (which should be at room temperature) together with the treacle and vanilla extract in another mixing bowl until creamy. It'll take about 2-3 minutes.In small batches, add some of the flour mixtures to the butter/treacle mixture and beat well in between. Keep adding until you have a rough, sticky dough. Add more flour until you have a stiff dough forming then stop.Turn out onto a chopping board and kneed very briefly (don't overdo this). Wrap in cling

4 cups oats (gluten free if needed)3/4 cup desiccated coconut1/4 cup chopped nuts of your choice (I like walnuts)1/4 cup dried cranberries1 tablespoon pumpkin seeds2 mashed bananas (extra ripe if possible)7 tablespoons maple syrup5 tablespoons almond butter (unsalted)5 tablespoons coconut oil1 teaspoon mixed spice Preheat the oven to 180 degrees Celcius and prepare a baking tray with greaseproof paperMash the bananas in a bowl with a fork and set asideIn another bowl, chuck in the oats, coconut, nuts, mixed spice, seeds and cranberries. Add a pinch of salt.In a large non-stick pan, heat the mashed bananas, almond butter, coconut oil and maple syrup until the oil has melted, then toss in the dry ingredients and mix wellPlace the mix on the baking tray, spreading evenly (around 1.5cm thick) and place in the oven for 25-30 minutes (keep an eye

I wish you could SMELL it! This is an amazing alternative Christmas Dinner side dish that will give your guests the chance to sample some delicious fermented festive fruits and veggies. It also makes great edible gifts when divided into smaller jars. This festive ferment will be a big people pleaser as an 'alternative' side dish at Christmas lunch. 1/2 white cabbage ((shredded))1/2 red cabbage ((shredded))300 g fresh cranberries5 cm piece of fresh ginger ((grated))zest & juice of 1 orangezest and juice of 1 lemon1 tsp ground mixed spice3 tsp sea saltcinnamon sticks, 2 x star anise, 10 x cloves Mix all the ingredients apart from the cinnamon sticks, star anise and cloves into a large mixing bowl. Stir to coat all of the vegetables with the salt and then massage until the veggies start to break down and water starts to

  Carrots and parnsips are in season right now so there is no better time to indulge in some delicious honey-roast produce. 4 large carrots (peeled and chopped into batons)4 large parsnips (peeled and chopped into batons)1 tablespoon olive oil1 tablespoon BuyWholeFoodsOnline.com Raw Honey ((<a href="https://www.buywholefoodsonline.com/raw-coriander-bulgarian-honey-907g.html">https://www.buywholefoodsonline.com/raw-coriander-bulgarian-honey-907g.html</a>)) Preheat your oven to 180 degrees C.Peel and chop the carrots and parsnips into batons - try your best to chop them all into even sizes, so that they cook evenly.Place into a mixing bowl and coat the veggies evenly with the oil and honey (https://www.buywholefoodsonline.com/raw-coriander-bulgarian-honey-907g.html)Spread onto a large baking sheet and cover with tin foil. Bake in the oven for 15 minutes, then, remove the foil on top and place back in the oven for a further 5-10 minutes until golden brown on the edges.Serve with your favourite roast, and our galicky roast potatoes

1.5 cups mixed nuts ((walnuts, pecans, cashews for example))1 cup cooked whole chestnuts1 onion (roughly chopped)2 cloves garlic ((minced))1 cm fresh ginger root ((grated))1 cup breadcrumbs ((wholemeal))100 g mushrooms ((chopped))1 tbsp dried thyme1/2 tbsp dried sage1/2 cup vegetable stock1 tbsp olive oil Preheat the oven to 200 degrees Celcius and place the mixed nuts on a baking tray. Roast them for around 10 minutes (keep an eye on them). Remove them and roughly chop.Boil a saucepan of water and cook the peeled and chopped parsnips until soft, then mash them.Whilst the parsnips are cooking, gently fry the onion until see-through over a low heat with some oil, then add the garlic and ginger and cook over a low heat for a further 3-4 minutes.Add the grated carrot and chopped mushrooms to the panThen add the stock, breadcrumbs and herbs and