Tiramisu for the kiddies …

… or may be the adults too if they don't like coffee in a dessert!

Orange Tiramisu

Grated rind and juice of 2 oranges

20fl oz whipping cream/1 pint/570ml (heavy)

4tbls Cointreau (optional)

20 sponge fingers or Madeira cake

4tbls caster sugar

225g/8oz Mascarpone or curd cheese (Philadelphia)

50g/2oz plain chocolate (grated)*

Mix the orange rind and juice with the Cointreau. For an alcohol free version for the kiddies then omit the Cointreau and add an additional 4 tbsp of orange juice.

Mix the cream carefully with the sugar and mascarpone. A small tip – place the mascarpone cheese in a mixing bowl and add the sugar. Once combined add the cream gradually.

Cut up the cake in shapes that suit the bowl you are using and dip into the orange mixture.

Layer the mascarpone mixture with the sponge.

Grate the chocolate and set aside. Sprinkle over the tiramisu when you are about to serve.

*You can use two chocolate flakes – bashed in their wrappers – instead of the plain chocolate – I'm thinking the kiddies might prefer the flakes!

Next ... The “Tiramisu Tweaks” …

A veggie version …

You won't need your slow cooker – you can use a large frying pan or a casserole.

Following the recipe, substitute the braising steak with Quorn pieces – you won't need to seal the Quorn pieces.

Gently fry your onion and garlic in a generous drop of rapeseed oil. Add the spices and cook together so that the spices are able to release their deliciousness!

Add the passata and the chilli sauce and bring to the boil.

Add the Quorn pieces and simmer for 12 minutes if frozen – 9 minutes if not - set aside until you're ready to roll.

The optional extras are the same – even the chorizo! Try M&S Plant Kitchen “No chorizo puppies” - they are freezable. Made with red pepper, smoked paprika and roasted garlic, mushroom and caramelised onion to name but a few ingredients!

Slice the chorizo and fry with a little oil, turning frequently. If you're adding sweet baby peppers sauté them in the chorizo oil.

When you're ready to serve add the chorizo and peppers and the residual oil with the kidney beans to your chilli and re-heat gently until piping hot!

Serve with whatever takes your fancy – rice, good bread or wraps.

Yum!

Coming up … an easy dessert that everyone will love.

Method - Posh Chilli

Seal the diced steak in batches in a large frying pan using a drop of rapeseed oil then set aside in your slow cooker.

Gently fry your onion and garlic, using another drop of rapeseed oil if necessary. Add the spices and cook together so that the spices are able to release their deliciousness!

Add the passata and the chilli sauce and bring to the boil. Add to the sealed diced steak and then slow cook for 4 hours. Turn off and then leave to cool. Freeze in boxes to suit your needs – remember – you can pull out two boxes if you need to, rather than have to throw away from a larger quantity.

Defrost thoroughly in your fridge. Re-heat gently on the stove adding your kidney beans, sweet baby peppers or chorizo.

For the optional extras :

Use a large frying pan and fry the chorizo gently so that it releases its oil. Set the chorizo aside, leaving the oil in the pan.

Sauté the sliced, sweet baby peppers in the chorizo oil.

If you enjoy a spicy hit you can use mixed beans in a chilli sauce instead of ordinary red kidney beans.

Serve with rice if you like but I think it's fab in a bowl with a blob of sour cream served with some rustic bread of your choice on the side or with wraps with bowls of relish of your choice – mango would work well.

Freezing serves dishes like chilli or curry very well – the freezing process allows the spices to develop. Here's a thought – you could double the recipe and serve as a supper or as part of a larger supper buffet.

Hot food seems to go down so well and it's easier to cook and serve.

A veggie version ...

Christmas Eve supper – whether you've got a houseful or not!

We're so focused on the day that Christmas Eve supper tends to be forgotten.

I suggest you use your trusted slow cooker – save time and more to the point stress!

Make a chilli but not any old chilli - when I think of chilli I think of minced beef. Another confession – I hate minced beef. What makes this chilli special, nay posh, is it uses diced steak and slow cooks it. The only remaining task is to add the red kidney beans and any garnishes. A word of warning – just in case you've forgotten – do not slow cook the kidney beans.

Posh Chilli

Serves 4

500g diced braising steak

A glug of rapeseed oil

1 medium onion, finely chopped

2 cloves of roasted garlic paste or 2 cloves crushed

tsp = teaspoon

half tsp ground cumin

half tsp ground coriander

half tsp ground cinnamon

quarter to half tsp chilli powder (to taste, depends how much of a kick you like – I used a quarter tsp)

500g jar of passata

60ml sweet chilli sauce

390g can of red kidney beans, rinsed

optional extras :

150g small dice or sliced chorizo

sweet baby peppers, de-seeded and

finely sliced

Method up next …

Food for thought!

As I said, if you've decided that you're going to buy “party food” then choose carefully, browse and browse again.

Whatever your choices with party food make sure they all cook for the same amount of time and at the same temperature – unless of course you want to be tearing backwards and forwards from the kitchen to your guests getting grumpier by the minute. Don't forget to set your timer – preferably a small version that hangs around your neck – it looks like a strange necklace I grant you – you'll be glad you wore it.

More tips … don't wait until Christmas Eve to try out a new recipe – you'll be devastated if the jewel in your Christmas crown fails. If you want to serve something new, road test it now!

Check out the ordinary supermarket deals. You'll find that they'll have good offers – another example or two – a selection of antipasti and smoked salmon. Great on two counts - they don't take up space and they should have good dates – don't forget to check.

Consider buying part-baked baguettes. They do not need to be frozen so don't take up valuable space in your freezer, once again check the dates.

Here's a couple of quick and easy ideas :

It doesn't take long to bake a Camembert to go with the freshly baked baguettes. Note to self, make sure it's in a stapled container not glued – it will not be pretty and you'll be very cross!

You could assemble your own prawn cocktail shots. If you've not got shot glasses I might even go so far as to suggest you invest – you don't have to spend a fortune and I've found them so useful for all sorts of stuff, from making individual puds to the prawn cocktail. You could even use them for alcohol too!

Here's what my most useful versions look like :

Coming up … ideas for Christmas Eve supper

The lists and a little self control

Now you've got the space to store all your goodies … it's time to make your lists. If you've been smart you've made a note of the out of date items from your pantry that you've disposed of and need replacing.

If you aren't a list maker and you've a house full of guests expected you might want to consider giving it a shot. A list helps you get organised and I should add there'll be more than one – stuff you need to order – stuff you can't get until the last minute, fresh fruit, veggies and all things salady. It's the little things that guests ask for that tend to fall through the cracks, for example, do you have sauce for the bacon sandwiches?! That example belongs on your previous “non-perishable pantry and staples” list.

I plan my menus and then make my shopping list(s) from the plan. It's not set in stone but it sure helps. I appreciate that you won't necessarily know whose turning up but you can deal with that eventuality from your freezer and your pantry.

You'll need a note pad, the Christmas food magazines from your supermarket(s) of choice, post it flags and – essential – a glass of wine.

Before we go any further could I just mention - every family has their own traditions and favourites and it matters not, in my experience, how old the kids are – 5 to 25 and beyond - there are certain dishes and treats that are important, nostalgic and stand the test of time so hold hard before you rush out and spend a fortune on fancy dancin' stuff because you think they'll be bored.

Revolutionary it ain't - you could ask your family what they'd like most.

Now for the self control. I'm a devotee of the browse, browse and browse again method – flag whatever takes your fancy with a post it, leave it be and look again the following day. It all looks delicious and inviting … and expensive! I'm not saying “bah humbug” here – I'm just suggesting you give it some thought.

It's not rocket science!

A Christmas plan

First things first – before you get to the food choices and the shopping lists you need to be in position to store all your goodies and so clear the decks before you deck the halls!

Do you have a freezer the size of a shed – if you do then please disregard what follows! You need to think carefully about how you're going to stock your freezer which begs the question how full is it now?

I'm sure you know what's coming next – it's time to clear it out. It's no good going out and snapping up all manner of goodies and then have to climb on top of it all, ramming it in to make it fit!

Own up to all the stuff that has dropped to the bottom – the bargain that you couldn't live without and seemed like such a good idea at the time and has now gone to that freezer burn waste heap in the sky. Rest assured I'm not casting aspersions – I dread to think what's at the bottom of mine.

I cannot tell you how virtuous you'll feel once you've done the job, not to mention stress free to the point of horizontal when re-filling it.

Next you need to tackle your pantry – or store cupboard - in exactly the same way. You need to be sure that whatever staples you have are well within their “best before” dates – you can bet your bottom dollar that there'll be the same out of date gremlins here too, you know what I mean, shock horror a jar of passata a year past its best before date. You know I speak the truth – think of it another way – you need space for your non-perishable bits and pieces too - that you can buy now.

Speaking of which – how do you shop? If you are a fan of on-line shopping remember those three little words - “book your slot” - early!

Now you're ready to roll.

Next up … the lists and a little self control ...