I love baking at this time of the year. With the scent of cakes and bakes heady with cinnamon and ginger wafting from the kitchen, you can really start to feel Christmas in the air. And what better way to kick off the festive season than with a batch of homemade gingerbread cookies?
This recipe comes from Donna Hay magazine and, like most of her recipes, it is super quick and super easy to make. I make it so regularly that I doubt I will ever try any other tomato chutney recipe, lest it disappoint me. I love this cherry tomato relish served with anything from meat pies, sausage rolls and hamburgers, to something a bit more upmarket like a proper roast beef dinner.
With Christmas looming around the corner, my thoughts have been turning to holiday baking and the return of seasonal favourites which make their annual (but much anticipated) appearance around this time of year. I always look forward to the first batch of fruit mince pies, which is a rather curious phenomenon for me considering that I am actually not a big fan of fruit mince. In fact, I loathe fruit cakes and traditional Christmas cakes; I can eat a slither of a slice out of politeness, so long as there is a nice cup of tea to help me wash it down.