Quick fix

Simple Supper – Fry chunks of Brindisa chorizo with onion and garlic until browned. Add a pinch of paprika and chilli flakes then cook with tinned tomatoes. Season. Add aldente penne pasta, freshly chopped Isle of Wight tomatoes and handfuls of flat leaf parsley just before serving.

A Warm Cuddle – Add a few crushed green cardamom pods, some fennel seeds, pink peppercorns or mellow chilli flakes to simmering milk and allow to infuse for five minutes before passing through a sieve. Then pour it over hot chocolate flakes. Add a pinch of sea salt to bring out the flavour.

Take a clean bowl and sit it on a damp cloth to avoid movement. Whisk two egg yolks at room temperature with a pinch of salt. Measure 250ml of light oil, either sunflower , olive or groundnut. Very slowly, whisking constantly, pour in a thin stream of the oil. Should the mixture split, add 2 tbsp of hot water and continue to whisk. Once the oil is incorporated, whisk in 1 tsp of Dijon mustard and 1 tbsp of white wine vinegar. Taste for seasoning. Add finely grated zest of 1 unwaxed lemon, 1 tsp of chopped capers, 1 tsp...

Master the art of tempering chocolate to give your handmade gifts that glossy professional finish. Using a digital thermometer, heat 250g of chocolate in a heatproof bowl over a pan of simmering water to 45C. Then cool to 26C, by gently stirring off the heat on a cool surface. Return to the heat, taking the chocolate up to 30C, then remove immediately. It’s now ready to use.