Thank you for booking on to my festive edible gifts workshop, I hope you enjoyed it as much as i did! Please find the ingredients and equipment list, along with the methodology. Any questions, just drop me a message.

Festive Preserved Figs - A symphony of flavours, marrying the natural sweetness of figs with the aromatic warmth of cinnamon and spice, all elevated by the zest of orange, creating a luxurious treat that tantalizes the taste buds. Perfectly versatile, they shine on their own as a delectable snack, or can be paired with ice cream, yogurt, or granola for a culinary experience that is nothing short of divine.

• 22 dried figs

• peeled zest and juice of 1 orange

• 200g granulated sugar

• 2 x star anise

• 1/4 vanilla pod

• 240ml water

• sterilised jars x 2

Slice the figs in to halves

Place all ingredients in to a pan and bring to a simmer.

Simmer for 15 minutes to infuse and hydrate the figs.

Fill your jars.

Festive Chocolate Florentines - a sophisticated holiday treat, combining caramelized sugar, honey, and butter to create a lacy, crisp cookie. Chopped nuts like almonds or hazelnuts and dried fruits such as cherries and candied orange peel. Dipped in rich, dark chocolate, these cookies offer a delightful contrast of textures and tastes, making them a perfect addition to holiday gatherings and gift baskets.

50g butter

50g demerara sugar

50g golden syrup (if you cant get golden syrup, honey will be fine)

50g plain flour

25g dried cranberries

25g raisins

50g flaked almonds

25g walnut pieces finely chopped

1 oranges - for zest

150g chocolate (plain or dark)

METHOD - FLORENTINES

1. Prepare - zest your oranges and chop your walnuts in to finer pieces. Prepare your baking trays with greaseproof cupcake cases.Turn oven to 180ºC (350ºF, gas mark 4) or for a fan oven 160ºC (325ºF, gas mark 3).

2. Add the butter, sugar and golden syrup to a pan and melt on a low heat, stirring regularly.

3. Once melted, take it off the heat and add the flour whisking quickly so it is combined well.

4. Add the nuts, raisins and orange zest, mix well.

5. Spoon the mixture out on in to the cupcake cases - half a teaspoon. They will spread. Approximately 1 tablespoon for each one. Wetting your finger tips in cold water gentle press down.

6. Place in the oven for 8-10 minutes. You will know when they are cooked as the will have flattened down and be nice and golden.

7. Allow the florentines to cool/ After about 5 minutes they should be cool and strong enough to be transferred to a cooling rack to cool down completely.

8. Once the florentines are cooled completely you can add the chocolate. Break the chocolate up and melt. If using the microwave put it in for 30 second bursts, stirring between each time until the chocolate is just melted. If using the hob, place the chocolate in a heat proof bowl over a pan of simmering water and stir frequently.

9. Turn the florentines over, and spread the chocolate over the flat side. Once the chocolate has hardened slightly, you will then be able to make the zigzag pattern with a fork on the chocolate.

10. Leave to set in the fridge.

Storage - in an airtight container they could last a month… if you don’t eat them all in the first day or two.

SUGGESTIONS

Swap the dried fruit - cherries, figs, and candied peel

Swap the walnuts- pistachio, pecans or more almonds.

You can also make these in cup cake tins, well greased and on a baking tray straight on to greaseproof paper.

Hazelnut chocolate truffles - a luxurious confection, featuring a rich, velvety ganache made from premium dark chocolate and fresh cream, infused with the warm, nutty flavor of finely ground hazelnuts. These are indulgent treats that melt in your mouth with every bite.

Recipe makes 20.

• 225g good quality dark chocolate nibs (or finely chopped)

• 120g heavy cream

• 180g raw hazelnuts

1. Preheat the oven to 180, and roast the hazelnuts for 10 minutes until lightly browned.

2. Set aside 20 hazelnuts. Finely chop the remaining hazelnuts in a food processor.

3. Make the chocolate ganache. Add the chocolate and cream to a heatproof bowl over simmering water. Sir occasionally until all melted and combined.

4. Add 3 tablespoons of the chopped hazelnuts. Transfer to a shallow dish to allow it to cool (can place in fridge to cool faster)

5. After 2 hours, the ganache should be firm enough to roll. Roll a small teaspoon of ganache around a hazelnut using the palms of your hands. If the ganache is getting warm, place it back in to the fridge.

6. Roll the truffle in to chopped hazelnuts.

7. The truffles can then be dipped in melted chocolate to give them a nice bite. Temper the chocolate by melting the chocolate using a hot water bath and then cooling it down by adding more chocolate.

Storage: Store them in the fridge for up to 2 weeks.

VEGAN? The cream can be substituted for coconut cream.

Chocolate Dipped Stuffed Dates - Chocolate-dipped stuffed dates are a decadent treat that combines natural sweetness with rich indulgence. Plump, Medjool dates are carefully pitted and filled with a variety of delectable fillings such as creamy almond butter, crunchy nuts, or tangy cream cheese. Each stuffed date is then dipped in a glossy layer of premium dark chocolate, creating a perfect balance of flavors and textures. The result is a luxurious bite-sized dessert that’s both healthy and utterly satisfying, making it an ideal choice for festive gatherings or an elegant after-dinner treat

• 24 Medjool Dates

• Optional fillings:

• tahini, honey and pistachios

• Almond nut butter, honey and topped with an almond

• tahini, pinch of cardamon, dried rose petals

• hazelnut butter maple syrup, cocoa powder and hazelnut topped

• melted chocolate for drizzling over or dipping in to.

• Can also do goats cheese and cranberry, or Mascarpone, honey and walnuts.

  Slice the dates open and remove the stone.

  Combine your filling and stuff the date and add a decorating topping

  Melt the chocolate and dip the dates in.

Mulled Cider - Cider was “wild kick” from the Random Apple Company based in Rainow.

 Cider

Cinamon sticks

Spices (juniper berries, cinnamon, star anise)

Orange