BRUSSELS SPROUTS WITH CHESTNUTS, PANCETTA AND PARSLEY The sprout recipe below is really only a slight detour from the traditional route. By all means, stick to the orthodox if you prefer by adding only buttery chestnuts to the Brussels sprouts, but what follows is now my own traditional way of cooking them. There is a lot of parsley, I know, but think of it as another vegetable ingredient rather than a garnish.
We love this sticky toffee pudding recipe as it lovely and moist, great for impressing some guests and can be enjoyed as an afternoon treat or as a dessert for a special occasion. The ginger is perfect if you're feeling festive but can be left out if it's not quite to your taste. Serve this gorgeous pud by Mary Berry up with plenty of fresh cream or rich custard to make it a proper treat. And the best bit? This is just as good warmed through the next day - delicious!
We love these delicious chicken satay skewers from Norman Musa's Amazing Malaysian – they're the perfect appetiser when served with peanut sauce, cucumber wedges, red onion slices and cubes of pressed rice. The marinade is wonderfully easy to make and gives the chicken a smoky caramelized flavour with a hint of lemongrass, cumin and turmeric. An ideal party dish and a fantastic weekend treat.