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FACEBOOK<\/a><\/p>\n A Caramel Christmas Showstopper from Bonne Maman\u2026<\/strong><\/p>\n Bored of the same old Christmas pudding and mince pies every year? Bonne Maman introduces a fantastic alternative \u2013 a soft, mallowy meringue layered with caramel and caramel cream then frosted with toasted almonds and icing sugar \u2013 a delicious and super pretty festive dessert to wow your dinner guests this festive season.<\/p>\n Bonne Maman\u2019s \u2018Caramel Christmas Meringue\u2019 is a wonderful showcase for the French specialist conserve brand\u2019s new Salted Caramel, a deliciously rich caramel, lightly seasoned with Gu\u00e9rande sea salt from the North Western coast of France. www.bonnemaman.co.uk<\/p>\n Ingredients<\/strong><\/p>\n 5 egg whites To decorate Method<\/strong><\/p>\n 1. Heat the oven to 110C, 90C fan oven, mark low. With a pencil, mark a 22.5cm square on a sheet of baking parchment and turn over, pencil down, onto a large baking sheet. Bonne Maman Salted Caramel is now available nationally from Sainsbury\u2019s, Waitrose, Tesco and Morrisons as well as Ocado, Amazon and independent fine food stores. Salted Caramel \u00a32.19 rrp for 220gm jar.<\/p>\n Apricot Mince Pies<\/strong> Ingredients<\/strong><\/p>\n 100g (3 \u00bd oz) unsalted butter, at room temperature and cubed, plus extra for greasing Method<\/strong><\/p>\n 1. Preheat the oven to 200\u00b0c (fan oven 180\u00b0c), gas mark 6. Lightly grease a 12-hole cake tin. Recipe from : Bonne Maman \u2013 The Seasonal Cookbook (Simon & Schuster), available through Amazon, WH Smith and Waterstones @ \u00a314.99. Recipe development by Moyra Fraser.<\/p>\n <\/p>\n <\/p>\n PLUM WITH SPICE AND ALL THINGS NICE<\/strong><\/p>\n REKORDERLIG SPICED PLUM CIDER RETURNS<\/strong><\/p>\n As the leaves turn gold, the nights get colder and roaring log fires keep us toasty, Rekorderlig brings back its festive favourite \u2013 SpicedPlum Premium Cider.<\/p>\n The ideal drink to enjoy with friends on chilly evenings, Rekorderlig Spiced Plum fuses the sharp seasonal flavour of plums with rich cherries and a mix of spices, including cloves and cinnamon, to create a warming and unique taste.<\/p>\n Serve over ice for a crisp and fruity evening drink or enjoy hot with a slice of orange as the perfect fireside companion.<\/p>\n Rekorderlig Spiced Plum Cider is available to buy now and will be in the in the Winter Lodge from 2nd November until 6th January 2019.<\/p>\n The only thing left to decide is whether you prefer it hot or cold\u2026<\/p>\n FACEBOOK<\/a> | TWITTER<\/a> | GOOGLE+<\/a> | PINTEREST<\/a> | YOUTUBE<\/a><\/p>\n Rose Gold Cocktail Shaker<\/strong><\/p>\n www.findmeagift.co.uk\/gifts\/rose-gold-cocktail-shaker-with-recipes<\/a><\/p>\n Rose Gold Cocktail Shaker With Recipes<\/p>\n Personalised Prosecco<\/strong><\/p>\n www.findmeagift.co.uk\/gifts\/personalised-prosecco<\/a><\/p>\n Personalised Prosecco<\/p>\n Christmas Bath Bomb Gift Pack<\/strong><\/p>\n www.findmeagift.co.uk\/gifts\/christmas-bath-bomb-gift-pack<\/a><\/p>\n Christmas Bath Bomb Gift Pack<\/p>\n Chocolate Sprouts<\/strong><\/p>\n www.findmeagift.co.uk\/gifts\/chocolate-sprouts<\/a><\/p>\n Chocolate Sprouts<\/p>\n Forget Me Not Teardrop Necklace<\/strong><\/p>\n www.findmeagift.co.uk\/gifts\/forget-me-not-teardrop-pendant<\/a><\/p>\n For cheeky cocktail lovers<\/strong><\/p>\n A unique combination of three different Speyside single malts, expertly blended then married together, creating a versatile and mixable Scotch for a new generation of whisky drinker. Monkey Shoulder possesses a cheeky disregard for tradition and is committed to inspiring unconventional cocktails. The perfect whisky for a festive and warming Lazy Old Fashioned.<\/p>\n Monkey Shoulder RRP of \u00a326.83 at any major retailer, including Master of Malt<\/p>\n For those looking to explore the flavours of Single Malt<\/strong><\/p>\n Aerstone is a 10-year-old single malt with two flavour expressions; Land Cask and Sea Cask. This new whisky allows you to explore the flavours of single malt. Sea Cask, described as \u2018smooth and easy\u2019, is a classic Speyside-style single malt which finishes with a salty note, that comes from time-spent aging in warehouses located close to the sea on the Ayrshire coast. Whilst Land Cask is \u2018rich and smoky\u2019 and considered a lightly peated single malt Scotch as a result of maturation in warehouses located further inland, which helps the smoky notes to come through.<\/p>\n Aerstone Sea Cask and Aerstone Land Cask both RRP \u00a330 at Tesco (Land Cask\/Sea Cask)<\/p>\n For the family reunion<\/strong><\/p>\n Grant\u2019s Triple Wood has been going strong for 130 years. This whisky\u2019s maturation process in three different types of wood ensures the liquid maintains the same smooth, rich and mellow taste that has been enjoyed for generations. A classic that never fails and is flawless straight as it comes, or as a festive pre-dinner cocktail.<\/p>\n Grant\u2019s Triple Wood 70cl RRP \u00a315 at any major retailer, including Morrisons<\/p>\n For the experimenter<\/strong><\/p>\n The world\u2019s first single malt Scotch whisky finished in IPA craft beer casks forms part of Glenfiddich\u2019s pivotal Experimental Series. To create this expression, Glenfiddich collaborated with a local Speyside craft brewer, to develop a bold and zesty IPA beer to imbue rich oak casks with extra hoppy notes.<\/p>\n The Glenfiddich IPA Experiment RRP of \u00a345.00 at any major retailer, including Amazon<\/p>\n JOY-LET PAPER<\/strong> Your home is not the only thing that\u2019ll have a Christmas whiff this December, as Poundland is stocking scented toilet roll (in two festive flavours) that\u2019ll turn sprouty asses from gassy to classy this Crimbo.<\/p>\n There\u2019s not a lot that can spice up your toilet routine, but Poundland\u2019s top-selling Quantum toilet paper has wiped the floor with other retailers\u2019 offerings with the launch of the deliciously scented Warm Spice and Winter toilet paper in stores nationwide from this week until Christmas \u2013 and customers are going LOOpy for it.<\/p>\n A scRUMPtious addition to any bathroom, perfect to impress guests \u2013 it\u2019s the gift that keeps on giving long after you\u2019ve paid your visit.<\/p>\n Nicky Hawley, senior buyer for household at Poundland said: \u201c We’ll be warming hearts and cheeks across the country this festive season for a SCENTsational \u00a31. It\u2019s a bootylicious bargain.\u201d<\/p>\n Warm Spice available in a 4pk (\u00a31) and Winter in a 9pk (\u00a32), from now until Christmas<\/p>\n Quantum is Poundland\u2019s own brand toilet roll and a best-selling product in store<\/p>\n Eversfield Organic.<\/strong><\/p>\n https:\/\/www.eversfieldorganic.co.uk\/<\/p>\n Baked Ham with Maple Mustard Glaze<\/strong><\/p>\n Ingredients Method<\/strong><\/p>\n Preheat oven to 325\u00b0c. Cut off the tough, leather like skin from ham if it has it and score the fat in a crosshatch pattern.<\/p>\n Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil.<\/p>\n Place the ham in the oven at 180\u00b0c-200\u00b0 After 15 mins turn the temperature down to 160\u00b0c.<\/p>\n While the ham is baking, make the glaze: In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth.<\/p>\n Brush the ham generously with the glaze and cook for a further 20 mins. Continue basting until the glaze is golden brown.<\/p>\n Maple Mince Pies<\/strong><\/p>\n Ingredients For the pastry: Method<\/p>\n Place 375g plain flour and 260g softened unsalted butter in a bowl and rub together to a crumb consistency.<\/p>\n Add 125g caster sugar and 1 large beaten egg and mix together.<\/p>\n Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.<\/p>\n Wrap the pastry in cling film and chill for 10 mins or overnight.<\/p>\n Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple, zest of 1 lemon and maple syrup.<\/p>\n Heat the oven to 220\u00b0C\/gas 7<\/p>\n Roll out pastry to 3mm thick and using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1 \u00bd tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.<\/p>\n Re-roll out the pasty and garnish with a maple shaped cutter on top. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.<\/p>\n Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.<\/p>\n Maple to Montreal<\/strong><\/p>\n Ingredients Method<\/p>\n Add maple syrup, lime juice and rum to a shaker with ice<\/p>\n Shake for ten seconds or until the shaker is frosty<\/p>\n Strain the liquid into a champagne flute and top up with prosecco<\/p>\n Garnish with orange zest<\/p>\n Mixologist tip: <\/p>\n TWITTER<\/a> | FACEBOOK<\/a> | YOUTUBE<\/a> | INSTAGRAM<\/a><\/p>\n Spiced Chai Porridge<\/strong><\/p>\n \u00a0\u00a0 Serves 1 Ingredients: Method: Pork, Sage and Cranberry Oaty Stuffing Balls<\/strong><\/p>\n Ingredients: Method: 6. Remove from the oven when golden brown, and enjoy<\/p>\n <\/p>\n Dark Chocolate, Ginger and Hazelnut Oaty Biscuits<\/strong><\/p>\n Ingredients: Method: <\/p>\n <\/p>\n FACEBOOK<\/a> | INSTAGRAM<\/a><\/p>\n Shelly\u2019s Drinks launched last year and is taking the north of the UK by storm, now stocked in 28 Booths stores (the north\u2019s version of Waitrose), it won\u2019t be long until news spreads nationwide. Shelly\u2019s summer hits were the Raspberry Ripple and Manchester Tart Gin Liqueurs, and just in time for Christmas, Shelly\u2019s has launched two warm cocktails which are both SUPER easy to make at home:<\/p>\n Shelly\u2019s Winter Rum<\/strong><\/p>\n BEST served as a warm cocktail; a seasonal blend of Caribbean rum with Cranberry juice and festive spices including cinnamon and nutmeg.<\/p>\n How to serve: Warm the Winter Rum with cranberry juice (50\/50), and serve with cranberries or winter berries and cinnamon sticks<\/p>\n Mixers: if you prefer a sweeter taste, swap the cranberry for orange juice.<\/p>\n See it here www.facebook.com\/shellysdrinks\/videos\/426465811220955\/?t=0<\/a><\/p>\n Where to buy: www.drinks-snacks.com\/product\/shellys-winter-rum-50cl \u00a319.99<\/p>\n Shelly\u2019s Mulled Gin<\/strong><\/p>\n BEST served as a warm cocktail: this beautiful blend of London Dry Gin with apple juice, cinnamon and nutmeg creates the perfect winter warmer.<\/p>\n Mixers; all done for you. Though feel free to dabble maybe by diluting with more apple juice or cranberry juice 😊<\/p>\n See it here: www.instagram.com\/p\/BqSW89TjvOn\/<\/a><\/p>\n Where to buy: notsoldinthesupermarket.com\/a-delightful-festive-blend-of-london-dry-gin-with-apple-juice-cinnamon-orange-cloves-nutmeg-and-star-anise.html \u00a322.99<\/p>\n \u00a0\u00a0\u00a0 New trend-led recipes from the Bacardi portfolio, including a Christmas twist on one of this years\u2019 most popular cocktails \u2013 the Chocolate MARTINI Negroni Cocktail, to the BACARD\u00cd rum Gingerbread Colada which takes the summer staple of a Pina Colada and updates it for the winter season. Other festive serves come from brands including BOMBAY SAPPHIRE, St Germain and Santa Teresa Rum.<\/p>\n MARTINI GOLDEN SBAGLIATO<\/strong><\/p>\n 25 ml MARTINI Riserva Speciale Rubino<\/p>\n 25 ml MARTINI Riserva Speciale Bitter<\/p>\n Top with:<\/p>\n MARTINI Collezione Speciale Prosecco<\/p>\n Edible gold dust<\/strong><\/p>\n Method:<\/p>\n Pour the MARTINI Riserva Speciale Rubino and MARTINI Riserva Speciale Bitter into Champagne flute. www3.bacardi.com\/uk\/en\/<\/a><\/p>\n TWITTER<\/a> | INSTAGRAM<\/a>\u00a0| FACEBOOK<\/a> | YOUTUBE<\/a><\/p>\n This year BACARD\u00cd rum has released two new gift sets designed to tickle your festive fancy, which will be on sale exclusively at Harvey Nichols this autumn. Rum is set to be the tipple of choice this party season and these Christmas offerings are guaranteed to delight any drinks enthusiast or home cocktail connoisseur. Whether you are a serial cocktail maker or stuck for a gift to buy for your secret Santa, these will sure be a favourite for merrymakers this festive season.<\/p>\n BACARD\u00cd RESERVA OCHO<\/strong><\/p>\n \u00a0 RRP: \u00a330 Created in 1862, BACARD\u00cd RESERVA OCHO remained the sole preserve of the Bacard\u00ed family for seven generations. Used only for the most special occasions, this golden sipping rum is one of the oldest private rum blends in the world. Each batch is made from a special selection of barrel-aged reserve rums and aged for a minimum of 8 years, giving it a refined flavour with notes of prune, apricot, nutmeg and vanilla.<\/p>\n BACARD\u00cd A\u00d1EJO CUATRO<\/strong><\/p>\n RRP: \u00a325 BACARD\u00cd A\u00d1EJO CUATRO is the latest rum to join the family. A new premium rum that is barrel-aged, undisturbed and sun-kissed under the Caribbean sun for a minimum of four years, it has flavours of mild vanilla, toasted oak, clove and honey. This new rum will bring a touch of luxury at a great price this Christmas and adds something special to your festive drop. Best enjoyed with ginger ale, a splash of Angostura bitters and a squeeze of lime.<\/p>\n <\/p>\n With a few festive drink recipes under their belt, home mixologists will be ready for any situation this winter that calls for a holiday toast, whether it\u2019s an elegant cocktail party or a fireside t\u00eate-\u00e0-t\u00eate for two. Here are some of the season\u2019s best from popular hotel and resort bars across the U.S. Cheers!<\/strong><\/p>\n The Gingerbread Man<\/p>\n 3800 Ocean at Palm Beach Marriott Singer Island Beach Resort & Spa<\/p>\n A holiday take on the popular Moscow Mule.<\/p>\n 1 \u00bd oz. vodka<\/p>\n \u00bc oz. ginger syrup<\/p>\n \u00bc oz. fresh lime<\/p>\n \u00bc oz. pomegranate juice<\/p>\n 4 fresh cherries (plus more for garnish)<\/p>\n 2 oz. ginger beer<\/p>\n Mint spring for garnish<\/p>\n Combine lime, ginger, pomegranate, and cherries. Muddle down to a paste. Add vodka and shake. Double strain into a copper mug with 2 oz. ginger beer in the bottom. Garnish with fresh cherries and mint sprig. Used shaved ice on top for effect.<\/p>\n Pomegranate Toddy<\/p>\n Peak 47 Lounge at Whiteface Lodge (Lake Placid, N.Y.)<\/p>\n Perfect for warming up on a snowy night by the fire.<\/p>\n 2 oz. bourbon<\/p>\n 1 oz. Pama pomegranate liqueur<\/p>\n \u00bd oz. maple syrup<\/p>\n \u00bd oz. lemon juice<\/p>\n Cinnamon stick, orange wheel and cranberries for garnish<\/p>\n Add all ingredients in an Irish coffee glass, and top with hot water. Garnish with a cinnamon stick, orange wheel and cranberries.<\/p>\n Not So Old Fashioned<\/p>\n One Club at Residence Inn by Marriott Stamford Downtown<\/p>\n The secret to a \u201cfeliz Navidad,\u201d courtesy of Stamford\u2019s new tequila and tapas bar.<\/p>\n 2 oz. anejo tequila<\/p>\n 1 cherry<\/p>\n Dash orange bitters<\/p>\n Dash angostura bitters<\/p>\n Dash agave<\/p>\n Orange peel for garnish<\/p>\n In a separate glass, muddle the agave, orange bitters, angostura, and cherry. Add tequila and ice, then stir. Strain over fresh ice into a rocks glass. Garnish with orange peel.<\/p>\n Holiday Cheer<\/p>\n Sticks at The Inn at Spanish Bay, Pebble Beach Resorts<\/p>\n Because citrus, white chocolate and pumpkin spice = everything nice.<\/p>\n 1 \u00bc oz. Absolut vodka<\/p>\n \u00be oz. Godiva White Chocolate liqueur<\/p>\n 1 oz. Pumpkin Spice Syrup (recipe below)<\/p>\n 1 navel orange wedge, skin on (about 1\/8 of a medium-sized orange)<\/p>\n 1 dash pumpkin spice<\/p>\n Preparation: Add vodka, white chocolate liqueur and pumpkin spice syrup to a shaker. Fill \u00be with ice. Squeeze the orange wedge and add the juice to the shaker. Add the wedge to the shaker as well. Shake vigorously and strain into a chilled martini glass. Dust with a dash of pumpkin spice.<\/p>\n Pumpkin Spice Syrup (roughly 12-ounce yield)<\/p>\n 1 cup granulated white sugar<\/p>\n 1 cup hot water<\/p>\n 1 tablespoon pumpkin pie spice<\/p>\n Combine sugar and hot water in a small saucepan. Stir. Cook on medium\/low heat until sugar has been dissolved, stirring occasionally until the mixture appears clear. Remove from heat and add the tablespoon of pumpkin pie spice. Whisk to incorporate. It\u2019s okay if the spices clump a bit. Allow the mixture of spice and syrup to cool to room temperature. Once cooled, strain the spices from the mix by using a strainer lined with a coffee filter to help capture the smaller particles. (Getting most of the spices out is good enough\u2014a little spice sediment won\u2019t hurt the syrup.) Chill for use. Store this syrup in the fridge\u2014it should stay good for two weeks or more.<\/p>\n The Marquee<\/p>\n Eleven Waters at Marriott Syracuse Downtown<\/p>\n Who said tequila is just for summer months? This sweet-but-boozy, simple-but-complex cocktail is the perfect touch for your holiday fiesta.<\/p>\n 1 \u00bd oz Patron Anejo tequila<\/p>\n \u00bd oz dry vermouth<\/p>\n 4 oz pineapple juice<\/p>\n Maraschino cherries for garnish<\/p>\n In a high ball glass filled with ice, add the tequila, followed by the vermouth and pineapple juice. Garnish with a maraschino cherry or two and serve.<\/p>\n BOUCHARD FINLAYSON 2016 GALPIN PEAK PINOT NOIR VOTED \u2018BEST SA RED WINE\u2019 (IWC)<\/strong><\/p>\n Bouchard Finlayson has received global acclaim in the International Wine Challenge (IWC) 2018 for the 2016 vintage of its flagship Galpin Peak Pinot Noir, not only taking a GOLD medal, but also winning Trophies as BEST SA PINOT NOIR, as well as BEST SA RED.<\/p>\n Thousands of wines from 55 countries were put to the test by a panel of experts in this prestigious competition. Now in its 34th year, the IWC is accepted as the world’s finest and most meticulously judged wine competition which assesses every wine blind and judges each for its faithfulness to style, region and vintage. Throughout the rigorous judging processes, each medal-winning wine is tasted on three separate occasions by at least 10 different judges.<\/p>\n Tasting notes describe the 2016 vintage as having \u2018an earthiness on the nose, followed by excellent colour and bold palate complexity. Dark red fruit with a savoury mixture of cherries, plums and cinnamon drift into an extended palate feel, whilst eleven months in French oak barrels will allow for an extended maturation.\u2019<\/p>\n Bouchard Finlayson Galpin Peak Pinot Noir 2016 sells at R355 per bottle at the cellar door.<\/p>\n @BouchFinlayson SALES SPIKE SHOWS ORGANIC WINE AS FESTIVE FAVOURITE<\/strong><\/p>\n Soil Association reveal reasons behind boost in British buyers<\/strong><\/p>\n Soil Association, the UK\u2019s leading organic charity have spotted a spike in sales of organic wine, beer and spirits this Christmas, as party revellers stock up in the lead up to the festive season.<\/p>\n An emerging trend for more sustainable produce has seen organic wine set to double its UK market share by 2022*, as Brits show that they\u2019re no longer satisfied with bottom-of-the barrel booze.<\/p>\n Further to a reported 70% increase in organic wine sales between 2012 and 2015*; Soil Association, the UK\u2019s leading organic charity, has observed a rise in sales of just-under 10% amongst their certified producers ahead of the festive season.<\/p>\n Organic wine, made from grapes that have been grown without the use of synthetic chemicals, is free from harmful pesticides and herbicides that deter weeds and insects. Working alongside nature rather than against it, organic farmers use cover crops to introduce beneficial insects, or use small livestock to graze on weeds to turn the farm into a self-regulated ecosystem, allowing the grapes to grow naturally<\/p>\n As sustainably-savvy Brits stock up on better-booze in the lead up to Christmas, Soil Association has revealed why we should all be drinking organic this December.<\/p>\n It could help your hangover<\/p>\n Non-organic wine contains high levels of sulphites, preservatives used to keep them fresher for longer. Sulphites have been closely linked with causing headaches after drinking, and are often attributed as the cause of hangovers. Whilst overindulgence is still the main culprit of sore heads the morning after, with organic you can at least enjoy a glass a two without the worry that you\u2019re putting more than just wine in your body.<\/p>\n You can raise a glass to nature<\/p>\n Choosing organic means helping protect wildlife and reducing exposure to potentially harmful pesticides and chemicals, with strict standards that severely restrict the use of pesticides or synthetic fertilisers. No herbicides, are permitted in organic wine production, meaning that each glass has come from clean grass.<\/p>\n Organic is easy to spot<\/p>\n If you can\u2019t tell your Merlot from your Malbec, the good news with organic wine is that it\u2019s easy to spot. Thanks to a change in EU regulations in 2012, organic wines must now be clearly labelled as such with the EU organic leaf or Soil Association Organic symbol, so shoppers should have no problems knowing that their vino is verified.<\/p>\n You know where your booze comes<\/p>\n Especially with organic beer, certification covers all aspects of the brewing process. To achieve this, a brewery must maintain records of all the ingredients and raw materials they buy, how they use them, and what and how they sell to demonstrate that their beer is truly organic. Certification provides assurance to beer drinkers everywhere that the organic beer they\u2019re enjoying is genuine, traceable and trustworthy.<\/p>\n Statistics with the * symbol have come from the below sources<\/p>\n Organic wine set to double its UK market share by 2022 – The Institute of Wine & Spirit Research Baked Cheesecake \u2013 Chef Peter\u2019s Childhood Favourite!<\/strong><\/p>\n Baked cheesecake<\/p>\n 900 g Philadelphia Cream Cheese (warmed) Combine the biscuits, butter and chocolate and press the mixture evenly into a lined springform tin. 1 CAKE = 12 PORTIONS<\/p>\n Cherry compote<\/p>\n 45 g water Cut the cherries in half and place them in a hot oven (180\u00b0 C) for 4 minutes. Remove from the oven and hold. To sample Chef Peter\u2019s sumptuous dishes, visit The Greenhouse at The Cellars-Hohenort in Constantia, Cape Town. The kitchen opens for dinner between 18h00 and 21h00, Tuesday-Saturday, and for lunch from 12h00-14h00 on Friday and Saturday.<\/p>\n To book visit http:\/\/www.greenhouserestaurant.co.za\/ or call 021 795 6226.<\/p>\n BUMBLES BABY FOOD<\/strong><\/p>\n Bumbles™ was awarded 1st Runner-up position in the Sage Small Business Awards with 702 in September 2017. Bumbles™ was also awarded 2017 Business of the Year Bronze award in the Most Innovative Idea category at ROCCI\/FNB Business of the Year Awards in November 2017.<\/p>\n BACKGROUND:<\/p>\n Bumbles™ Babies (Pty) Ltd, is a small but fast growing premium baby food manufacturing company owned and managed by two South African women, Billie-Clare Dryden-Schofield and Nthabe Zondo.<\/p>\n Bumbles™ Baby Food produces a range of baby foods to the South African market which is made with only fresh and nutritious ingredients such as quinoa, beetroot, peas, spinach, blue-berries, carrots and sweet potatoes.<\/p>\n Bumbles™ Babies (Pty) Ltd (herein after referred to as Bumbles™) has been trading for the last 3 years and is based in Centurion, Gauteng, RSA, with production in Cape Town. The brand offers a range of 12 SKUS of premium healthy range of jarred baby food.<\/p>\n Bumbles™ Baby Food has been carefully designed to meet the nutritional needs of babies of specific ages ensuring that taste and texture is introduced correctly at each vital stage as well as offering superfoods such as quinoa, beetroot, baby spinach as well as sourcing the freshest and best superfoods available.<\/p>\n Bumbles™ Baby Food was created and launched by Billie-Clare quietly into 18 stores in selected Dis-Chem stores in September 2014. The range is now available nationwide in Dis-Chem and Clicks pharmaceutical stores and Checkers and Checkers Hypers. The brand will also be available in Pick n Pay (Gauteng and Western Cape from August 2018) The Bumbles™ Promise is: As a growing business Bumbles works with various suppliers in the production process. There is a preference to work with smaller companies to ensure that Bumbles is not \u2018lost\u2019 in the sea of big companies and multinationals or given less priority by suppliers. Bumbles works with small businesses to provide services in various parts of the value-chain. This includes sourcing of raw materials (from farmers), manufacturing, distribution (from factory and warehouse to the distributor regions) and sales and merchandising (in the stores nationally).<\/p>\n Email: Nthabe@bumbles.co.za Monkey Shoulder\u2019s Hot Buttered Monkey:<\/strong><\/p>\n Recipe<\/p>\n Add 2 chunks of fudge to a mug along with 50ml of Monkey Shoulder<\/p>\n Fill with hot water and stir with a cinnamon stick<\/p>\n Image result for hot buttered monkey shoulder<\/p>\n Monkey Shoulder & Funkidory\u2019s Funkimonkey:<\/p>\n Recipe<\/p>\n 25ml Monkey<\/p>\n 10ml briottet chestnut liqueur<\/p>\n 100ml hote filter coffee<\/p>\n Top with peanut butter and white chocolate foam<\/p>\n Chef, Terry Edwards, presents Braised Irish Beef Rib with celery, carrots and mustard sauce<\/p>\n Tired of turkey and can\u2019t face the leftovers on Boxing Day? Then fashionable foodie and chef, Terry Edwards, says bring on the beef!<\/p>\n Beef enthusiast Terry, known for his best-selling book Feeding Friends, has created a dish that will up the flavour credentials of your Boxing Day feast – Braised Irish Beef Rib with celery, carrots and mustard sauce. Surprisingly quick and easy to make, using simple fresh ingredients and most importantly grass-fed Irish beef, it\u2019s a welcome change to leftover turkey and is sure to impress your guests.<\/p>\n Terry Edwards says: \u201cAvoid turkey overload this year and make Irish Beef the centerpiece of your Boxing Day celebrations. This dish is succulent, tender and full of flavour, can be prepped easily in the morning and left to work its magic while you get on with enjoying the day. It will also use up any leftover vegetables that you have from your Christmas dinner to save you throwing anything away.<\/p>\n \u201cJust be sure to select the best piece of beef you can afford and pick one with great marbling – remember, fat equals flavour!\u201d<\/p>\n Irish Beef sets the benchmark for high quality beef worldwide. Sustainable and nutritious, exemplary farming standards coupled with a diet of nutrient-enriched grass creates a final product with heightened levels of Vitamin A, carotene and Omega 3 fatty acids, as well as superior marbling and tenderness.<\/p>\n Braised Irish beef rib with celery, carrots and mustard sauce<\/p>\n Serves 4<\/p>\n Ingredients:<\/p>\n 4 Irish beef ribs (about 400g)<\/p>\n 4 medium carrots roughly chopped<\/p>\n 2 heads of celery roughly chopped<\/p>\n 2 onions finely chopped<\/p>\n 100g of plain flour<\/p>\n salt and pepper<\/p>\n 2tbls of English mustard<\/p>\n 2tbls of grain mustard<\/p>\n 1 pint dark beef stock<\/p>\n splash of olive oil<\/p>\n pinch of fresh parsley to finish<\/p>\n Method:<\/p>\n Preheat your oven to 160\u00b0<\/p>\n 1. Firstly, season your Irish beef ribs with salt and pepper before coating in the plain flour.<\/p>\n 2. In a heavy based oven proof casserole dish or pot, heat the olive oil and brown your Irish beef ribs, before adding the vegetables and mustards<\/p>\n 3. Add the stock to the casserole dish, pop a lid on and place in a preheated oven for 3 hours until the beef is just about to fall from the bone.<\/p>\n To serve, mix in the fresh parsley<\/p>\n ANYONE FOR DESSERT?<\/strong><\/p>\n Christmas Pudding Wreath Pom Pom Craft Kit – \u00a319.99<\/p>\n What’s Christmas without the pud?<\/p>\n But, forget the edible variety, opt for the pom pom version – the perfect Christmas showstopper!<\/p>\n And, no need to spend hours making this fun Christmas decoration, as Wool Couture has designed a super easy kit – leaving you more time to indulge in other festive treats while admiring your own handy work!<\/p>\n The finished wreath will be approximately 36cm.<\/p>\n www.woolcouturecompany.com<\/p>\n Tea lovers have every reason to celebrate this festive season as TWG Tea brings warmth and celebratory joy with its stunning 2018 Christmas Collection.<\/strong><\/p>\n Hosting the largest collection of whole leaf teas in the world with over 800 varieties of single estate harvests and exclusive tea blends for every taste and every occasion, TWG Tea offers something for everyone this Christmas, from its limited-edition Night of Noel™ Tea Set to its Red Christmas Tea.<\/p>\n Encased in a gift box embellished with delicate gold embossing and elegant ruby red sleeve, TWG Tea\u2019s Night of Noel Tea Set features an enchanting duo of Night of Noel Tea and It\u2019s So Good™ Tea. Packaged in a tin adorned with festive imagery of snowy sleigh rides, theNight of Noel Tea brings good tidings in a rich and joyous black tea blended with wild forest berries, tender caramel, and enlivened by a scattering of nutty silver needles. Reminiscent of a perfect slice of warm pie on a cold winter\u2019s afternoon, It\u2019s So Good Tea rekindles love and faithfulness in a cup of malty black tea blended with tart blossoms and melting berries.<\/p>\n TWG Tea\u2019s signature Red Christmas Caviar Tin Tea also joins the festive collection as the luxurious treat for a cozy winter evening. This rooibos theine-free red tea is a festival of holiday spices with a wonderful assembly of rich flavours, to reminisce and celebrate all year long.<\/p>\n Following the successful launch of TWG Tea Salons & Boutiques in Leicester Square and Knightsbridge earlier this year, Christmas shopping will never be the same again with expert tea connoisseurs on hand to help select the perfect gift for family and loves ones.<\/p>\n The Night of Noel Tea Set (100g of tea per tea tin) and the Red Christmas Caviar Tin Tea (100g) retail at \u00a355 and \u00a315 respectively.<\/p>\n Chef Mynhardt Joubert_Festive fruitcake 2018 Chef Mynhardt Joubert is honouring his tradition of baking his annual ‘Free State Fruitcake’ and has been kind enough to share the recipe which includes SASKO Self-Raising Flour.<\/p>\n “This is one of the most delicious Christmas cakes I have tasted in a long time. I got the recipe from my sister, who sent me the cake in a beautiful tin from the Free State one Christmas -one of my favourite gifts ever!” says Chef Mynhardt Joubert<\/p>\n This light and flavourful delicacy with just the right ratio of spice, fruit and cake, that can be enjoyed with a generous helping of ice-cream to suit our warmer festive holidays.<\/p>\n RECIPE<\/strong><\/p>\n Fruity Christmas Cake<\/p>\n Servings – large cake<\/p>\n Ingredients<\/p>\n 250 ml water Method<\/strong><\/p>\n Preheat the oven to 120 \u00b0C (250 \u00b0F) and butter the inside of a high, 25cm cake tin. Perfect for kids at Christmas time. This cranberry mocktail is fun for all the family topped with a floating Rudolph.<\/p>\n Serves: 4 You\u2019ll need:<\/p>\n For the cranberry syrup For the decoration For the drink What to do:<\/p>\n Heat the cranberries, water and sugar over low heat and simmer for 10 minutes. Remove from heat and allow to cool.<\/p>\n Once cool strain the syrup through a sieve.<\/p>\n To prepare the Rudolph heads insert two cloves as eyes, two rosemary sprigs as antlers and use half a cocktail stick to fix a cranberry nose.<\/p>\n Add two tablespoons of syrup, extra crushed rosemary and ice in each glass – pour over the elderflower presse.<\/p>\n Place Rudolph in glass to decorate.<\/p>\n SERVES 4 GF \/ DF<\/p>\n From\u00a0Bestselling cookbook author and recipe developer Tenina Holder.<\/p>\n If you love good-old traditional mussels in a spicy tomato sauce, you are going to love the change up to Thai with this recipe. You can increase the weight of the mussels to the capacity of your steamer, but you should also then increase the cooking time as needed.<\/p>\n NEED: 1\u20132kg mussels, scrubbed and de-bearded 1 red onion, peeled and halved 2-4 red chilies 2 stalks lemongrass, white part only 50g extra virgin olive oil 40g coconut sugar 1 x 400 ml tin coconut cream Juice 2 limes 2 kaffir lime leaves 50g white wine 20g fish sauce Lime wedges, coriander leaves and sliced chillies to garnish<\/p>\n DO: 1. Prepare mussels and place into a steamer dish. Set aside. 2. Place onion, chilies, ginger, lemongrass and EVOO into a food processor and chop for a few seconds. 3. Heat the bottom saucepan on your steamer and tip in the chopped aromatics. Saut\u00e9 5 minutes, or until fragrant. 4. Add remaining ingredients other than garnishes and place the steamer with prepped mussels above. 5. Bring to the boil and steam the mussels for approx 7-8 minutes or until they are opened and cooked. 6. Discard any unopened mussels. 7. Serve in large bowls with sauce ladled over the top. 8. Garnish with lime wedges, coriander and chili slices. 9. Steamed rice is a great accompaniment to help soak up all the juices<\/p>\n <\/p>\n ABOUT TENINA HOLDER<\/strong><\/p>\n Bestselling cookbook author and recipe developer Tenina Holder has spent over a decade teaching keen home cooks how to dominate their kitchen, with her range of cookbooks featuring recipes for the Thermomix. Previous titles include For Food’s Sake, Keeping it Simple, The Convenient Vegetarian, Cooking with Tenina and Tenina\u2019s America.<\/p>\n Once dubbed the Thermomix Queen by Delicious.com, and formerly Thermomix Australia\u2019s first official \u2018Recipe Developer\u2019, Tenina has since embarked on a journey to s pre ad her love of food and bold flavours across the world to cooks of all ages and abilities \u2013 Thermomix-user or not! – through her website Tenina.com and Insider Club, a subscription-based membership.<\/p>\n Through her approachable cooking style and effusive personality, Tenina has amassed a passionate community of home cooks and budding culinary mavens from Australia and beyond. A champion for food positivity, Tenina is passionate about real food, delicious flavours and achievable results. Tenina aims to inspire home cooks around the world to create and enjoy real food at home. Tenina is not afraid of salt, butter or sugar and believes chocolate is a health food.<\/p>\n Spice Kitchen<\/strong><\/p>\n www.spicekitchenuk.com We are a family run artisanal spice and tea company run by a mother and son team Sanjay & Shashi Aggarwal (aka Mamma Spice & Baby Spice!). Started over the kitchen table on Christmas Day 2012, the business is centered around Shashi’s expertise and knowledge with spices and spice blends.<\/p>\n Shashi was born in Kenya, grew up in India and has lived in the UK for over 30 years. She has 50+ years of cookery experience and is an oracle when it comes to using spices, much to her families benefit.<\/p>\n We specialise in producing small batch, freshly ground spice blends and tea blends. We source the freshest raw spices from around the world, hand-blend, hand-roast and hand-grind them to authentic recipes, and then send them every day to customers and stockists around the UK. We are often told by our customers that they have never smelt spices like them, and that they can smell them as soon as they get delivered through the letterbox!<\/p>\n We are also well known for our spice tins, known in India as ‘Masala Dabba’s’. These shiny stainless steel tins imported from India contain 7 separate containers for easy access to the myriad of spices that you will need to create perfectly blended dishes. We have various collections including our popular Indian set, Moroccan set, African & Middle Eastern set, Chilli Set, Sea Salts and Loose Tea set!<\/p>\n Easy, fast goodness in a bowl. Whip this up in under 30 minutes and give your usual Thai green curry a boost by adding asparagus towards the end.<\/p>\n Serves: 4 Preparation time: 10 minutes Cooking time: 15-20 minutes<\/p>\n You\u2019ll need:for the rice:50g cashew nuts1 tbsp vegetable oil 1 onion, finely chopped1 tsp turmeric 200g baby leaf spinach 500g cooked basmati rice (2 x 250g pouches) (or 250g raw rice if cooking from dried)for the curry:1 tbsp vegetable oil2 tbsp Thai green curry paste (or to taste)500g cooked turkey cut into bite sized pieces 400ml coconut milk 1 tbsp soy sauce2 tsp fish sauce (optional) 1 bunch asparagus, trimmed and cut into bite sized pieces a small bunch coriander, leaves and stalks chopped Salt and freshly ground black pepper<\/p>\n What to do: Begin with the rice. Add the cashew nuts to a deep saucepan and set over a medium-high heat to toast for couple of minutes. Tip into a bowl and set aside. Reduce the heat to a minimum and add the vegetable oil and onion and fry for 10 minutes, stirring occasionally.<\/p>\n Whilst the onion is cooking, start the curry by adding the oil to a saucepan set over a high heat. Once hot, add the curry paste and stir, fry for a couple of minutes until fragrant then add the turkey, pour in the coconut milk, soy sauce and fish sauce (if using) and season with a little salt and pepper and stir well. Bring up to the boil, reduce the heat and allow to simmer for 10 minutes, adding the asparagus for the last 5 minutes of cooking.<\/p>\n Whilst the curry is simmering, finish the rice.\u00a0 Add the turmeric to the onion, stirring well to mix, then add the spinach on top. Cover with a lid or piece of foil and allow the spinach to wilt for a few minutes. Tip in the cooked rice and cashew nuts and stir well over a low heat to warm through. Season with a little salt and pepper.Stir the coriander through the curry just before serving.<\/p>\n To serve, divide the rice between warm bowls and spoon the curry over the top. Please credit www.enjoyasparagus.com<\/p>\n Le Cordon Bleu Gift Cards<\/strong> are a great way of treating the foodie, aspiring chef in your life. The value of the gift card can be selected by the customer and increased if the recipient wishes.<\/p>\n With a plethora of amazing courses on offer (Canape & Wine Pairing; Creative Vegetarian; Mastering Macaroons; Cooking Chinese; Breakfast Baking etc etc), so anyone receiving a Gift Card can choose whatever they please!<\/p>\n In support of Cash for Kids\u2019 Mission Christmas campaign, a string of first-team players including Chris Ashton, Faf de Klerk and captain Jono Ross took part in the event at the B&M store in Sale<\/p>\n Sale Sharks co-owner Simon Orange and his wife Michelle also took part alongside director of rugby Steve Diamond and his wife Kate, helping to collect more than 1,100 gifts in total<\/p>\n Players and staff from Premiership Rugby side Sale Sharks managed to bag \u00a35,500-worth of toys and gifts as part of a festive trolley dash in support of the children\u2019s charity, Cash for Kids.<\/p>\n First-team stars Chris Ashton, Faf de Klerk, James O\u2019Connor, Jono Ross, Andrei Ostrikov, Johnny Leota and Gus Warr teamed up to dash down the aisles of their local B&M store in Sale, collecting presents for the Mission Christmas campaign.<\/p>\n They were joined by the club\u2019s co-owner, Simon Orange and his wife Michelle, as well as director of rugby Steve Diamond and his wife Kate, with each team stacking their trolleys with as many items as possible in just three minutes.<\/p>\n After returning to the checkout to have their goods scanned and counted, it was club captain Jono Ross and utility back James O\u2019Connor who came out on top, picking up a total of 277 items and \u00a31,139-worth of gifts.<\/p>\n All the items collected – more than 1,100 in total \u2013 were purchased by the club and will be donated to Cash for Kids\u2019 Mission Christmas campaign, helping to support the drive to make sure that disadvantaged children in Manchester have presents to open on Christmas morning.<\/p>\n \u201cIt\u2019s been fantastic to have so many players and staff from the club involved today, supporting an amazing national project that\u2019s having a positive impact here in Greater Manchester,\u201d said Sale Sharks co-owner Simon Orange.<\/p>\n \u201cIt\u2019s been good fun and we\u2019re really pleased to be donating so many gifts and toys to young people through this year\u2019s charity appeal.<\/p>\n \u201cAs a club, we firmly believe in giving back to our local community and we hope these gifts help to put a smile on the faces of hundreds of young people across the region this Christmas.\u201d<\/p>\n Last year, the Mission Christmas appeal generated more than \u00a317m in gifts and donations, which were distributed to more than 400,000 disadvantaged young people across the UK.<\/p>\n Michelle Orange added: \u201cWe\u2019re really pleased to have played our part again this year in supporting the Mission Christmas campaign.<\/p>\n \u201cThe project is really focused on helping disadvantaged children living in poverty and at this time of year it\u2019s even more important that local communities pull together in the true spirit of the season to support campaigns like this.<\/p>\n \u201cBy getting involved, we hope to raise more awareness of Mission Christmas and encourage people to donate whatever they can to support the charity this year.\u201d<\/p>\n Anyone wishing to donate gifts to Cash for Kids\u2019 Mission Christmas appeal this year can do so through designated community drop off points, with more than 300 drop offs across the country.<\/p>\n For more information, visit: http:\/\/www.cashforkids.uk.com\/mission\/<\/p>\n Tis\u2019 the season to be jolly and these festive cuties will definitely fill the room with joy! Magical Macaron Makers Ohlala have created a selection of beautiful macarons for the festive season… The gorgeous gift boxes come with a selection of nine delightful macarons in an array of christmassy shapes and a choice of joyful flavors making them the perfect way to share the love with one and all this Christmas season\u2026Especially on Instagram!<\/p>\n The sweet treats are made up from some of our favorite naughty and nice Christmas flavors, including: \u2018The Naughty List\u2019: Rum and Rasin, Eggnog, Khalua, Boozy Chocolate Orange, Spiced Apple and \u2018The Nice List\u2019: Gingerbread, Chocolate Cherry, Peppermint candy cane, Salted Caramel, Christmas Spice & Madagascan Vanilla.Female entrepreneur, Meredith O’Shaughnessy launched Ohlala Macarons as a boutique business\u00a0that produces handmade, high quality edibles and bakes with a conscious \u2013 ensuring all products are totally organic and sustainable.<\/p>\n \u201cOur \u2018Very Merry Macarons\u2019 are adorable and so fun for the festive season.\u201d Said, Macaron Mogul, Meredith O’Shaughnessy, She added: \u201cThey are such a lovely thoughtful gift or stocking filler for everyone and perfect for Christmas content across out social channels.\u201d Ohlala Macarons are a boutique business with totally organic, hand made treats, which are all created in the Ohlala Christmas HQ. Each box is packaged and wrapped with a choice of Christmas coloured ribbons to add a little festive sparkle to the perfect gift or stocking filler this Christmas\u2026what\u2019s not to love?<\/p>\n For further information or to purchase some of the Christmas Macarons visit: www.ohlala.co\/shop-macarons\/<\/p>\n Cambridge Nutraceuticals<\/strong>, a UK-based natural supplements specialists, has secured Informed-Sport accreditation for Turmeric+ to be used in competitive sport. A study conducted on the formulation using professional rugby players with muscle and joint injuries found it to be as effective as over-the-counter painkillers.<\/p>\n Tyrrells launches an exciting new pink cocktail flavoured crisp<\/p>\n The seasonal special flavour combines the finest local potatoes, sweet raspberries and sparking prosecco Tyrrells, the premium hand-cooked English crisp brand, is expanding its range with the introduction of an innovative and new festively corking Raspberry Bellini flavour.<\/p>\n Tyrrells are crisp connoisseurs with a penchant for cocktails and this seasonal special is the brand\u2019s most experimental flavour to date. The taste encapsulates a Cocktail Classic \u2013 a miraculous mingling of bubbly wine and raspberry fruitiness that we all know and love as the Bellini. Not only do they taste festively fruity, but they\u2019re also pink in colour!<\/p>\n Sarah Lawson, Marketing Manager at Tyrrells Potato Crisps, said: \u201cRaspberry Bellini is a truly indulgent flavour that\u2019s perfect for family and friends to share over the festive season. At Tyrrells, we\u2019re always looking for ways to deliver new, quirky and exciting flavours that maintain our authentic British flavour; the Raspberry Bellini strikes the perfect balance for any party \u2013 or even a girls night in!\u201d<\/p>\n The Tyrrells Hand-Cooked Potato Crisps range is made in small batches from locally grown, seasonal varieties of potatoes at Tyrrells Court Farm in Herefordshire. Hand-cooked and seasoned to perfection with the finest, specially selected ingredients, the crisps boast a unique curl, crunch and taste.<\/p>\n Available in 150g at a RRP of \u00a32.19. Available exclusively at Tesco (subject to availability).<\/p>\n For information on the core Tyrrells range or other products in the range please visit www.tyrrellscrisps.co.uk<\/p>\n Handcrafting coffee in the home is continuing to rise in popularity among enthusiasts and coffee shop baristas alike, with the ability to control every variable in the simple brewing process, creating a cup that’s exactly suited to one’s preferences and lifestyle.<\/p>\n For the entertainer: The ultimate brunch accessory or nightcap appliance, the new Heritage Series Pour-Over Coffeemaker Sets completes any host\u2019s offerings. The vintage-inspired sets include a 20oz carafe and Pour-Over cone, making multiple cups at a time and available in a variety of pastel colors. $39.99.<\/p>\n For the globetrotter: Compromising great coffee for an adventure is a thing of the past. This durable, shatter-resistant Pour-Over is great for the coffee lover on the go. Made out of Tritan™ material, this design allows for gourmet coffee in just minutes, whether from a hotel room or the top of a mountain. $14.99<\/p>\n For the coffee gourmand: Coffeehouse quality coffee IS possible at-home. The Signature Series Pour-Over is a take on the classic pour-over, with a functional design optimized to ensure consistent brewing of bold and flavorful coffee. Available in multiple finishes and colors. $17.99-$19.99<\/p>\n Islay Whisky and our Handmade Liqueur Chocolates are back! \u00a0FroPro \u2013 Australia\u2019s only ice cream with a 5-star health rating.<\/strong><\/p>\n FroPro is a deliciously smooth all natural, high-protein ice cream that is 95% sugar-free, low GI and low fat, starting from only 78 calories per serve. Each 520mL tub of ice cream is available for $10 nation wide at over 1500 Woolworths & Coles stores nationally and online. It is available in (4) flavours – Chocolate, Salted Caramel, Peanut Butter & Toasted Coconut. It is perfect for a non-guilty treat, especially for those in the health and fitness and sport industry.<\/p>\n \n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/Caramel-Christmas-Delight-slice-LR.jpg\")
<\/p>\n
\n300g caster sugar
\n1 tsp distilled malt vinegar
\n300ml carton double cream
\n60g Bonne Maman Salted Caramel<\/p>\n
\n50g shredded toasted almonds
\nIcing sugar
\nIcing snowflakes<\/p>\n
\n2. Mix together the egg whites, sugar and vinegar in a heatproof bowl. Place over a saucepan of gently simmering water and beat with an electric whisk for 10 minutes or until very stiff and shiny.
\n3. Spread the meringue mixture into the marked square and bake for 40 minutes then cool. The meringue will feel soft and mallowy and the top just slightly firm.
\n4. Whip the cream until it just holds its shape and fold in half the caramel. Keep whisking slowly for a few more seconds until the cream is just firm enough to spread.
\n5. Cut the square into 3 lengths, each roughly 7.5cm x 22.5cm. Using a palette knife, lift one length of meringue onto a serving platter and spread with about a third of the cream. Drizzle with half the remaining caramel and place a second length of meringue on top and spread again with cream. Drizzle with the remaining caramel and top with the final meringue.
\n6. Scatter the top with the almonds, dust with icing sugar and add edible snowflakes, to serve.
\nCooks Tips
\nThe assembled Caramel Christmas Meringue, without the almond decoration, will freeze for up to 1 month \u2013 meaning you can play the perfect host knowing dessert is under control, simply thaw in the fridge for 2 hours before serving.<\/p>\n
\n(Makes 12)<\/strong><\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/179-Apricot-Mince-Pies.jpg\")
<\/p>\n
\n200g (7 oz) plain flour, plus extra for dusting
\n1 tsp ground mixed spice
\n1 tbsp caster sugar
\n6 tsp Bonne Maman Apricot Conserve
\n6 tsp good quality mincemeat
\nMilk or beaten egg, for glazing
\nIcing sugar, to dust<\/p>\n
\n2. Put the flour into a mixing bowl, add the butter and rub into the flour until the mixture is like fine breadcrumbs.
\n3. Add the mixed spice to the sugar in a pestle and mortar or a strong bowl with the end of a rolling pin and grind together until well mixed and a little powdery. Add this to the flour and butter and stir in.
\n4. Using a round-bladed palette knife, mix 3-4 tablespoons cold water, stirring until it comes together. Then with your hands, work the dough gently into a ball, wrap in cling film and allow to rest for about 20 minutes.
\n5. Roll out the pastry thinly on a lightly floured work surface. Stamp out 12 circles with a fluted pastry cutter, slightly larger than the cake holes, and press the circles into the tin.
\n6. Put about \u00bd teaspoon of apricot conserve into each pastry case, then top with about \u00bd teaspoon of mincemeat.
\n7. Re-roll the pastry trimmings and cut about 12 smaller circles and put them on top of the mincemeat. Glaze the tops with a little milk or beaten egg, if available, and bake in the preheated oven for 12-15 minutes until the pastry is crisp and golden.
\n8. Cool in the tin for 5 minutes, then remove and cool on a wire rack. Dust with icing sugar to finish.<\/p>\n![\"grooming\"](\"http:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2017\/06\/10647214_10154537676890300_8253881942938487705_n.jpg\")
<\/p>\nThinking Of The Perfect! Gift! FIND ME A GIFT )www.findmeagift.co.uk) specialise in 1000s of gifts for every type of person! Here are some ideas…\u00a0www.findmeagift.co.uk<\/a><\/h3>\n
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\u00a0\u00a0![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/47579694_10161201330290300_6022249374032068608_n.png\")
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<\/p>\n
\nSCENT YOUR BOOTY THIS CHRISTMAS WITH POUNDLAND<\/strong><\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/qqq.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/ever.jpg\")
\nIt’s a family-run online food company based at an organic farm in west Devon. They deliver nationwide and one of their strengths is really top-quality organic meat, which might appeal to health-conscious rugby players!
\nRight now they have a lovely range of hampers which make fabulous gifts. Plus their organic turkey just came third in the Good Housekeeping taste test out of many hundreds of entries.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/27332473_1912692832393612_4265214985375068107_n.png\")
<\/h3>\nPURE MAPLE MAGIC! Cooking with pure maple syrup from Canada! Recipe > Baked Ham with Maple Mustard Glaze ! www.maplefromcanada.co.uk<\/a><\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/Maple-roasted-ham-1-480x720.jpg\")
<\/p>\n
\n1 cooked, bone-in half ham (about 3.5kg)
\n15 whole cloves
\n85g dark brown sugar
\n85g delicate-tasting golden maple syrup
\n2 tablespoons Dijon mustard<\/p>\n
\n1 jar mincemeat (600g)
\n2 satsumas segmented
\n1 apple finely chopped
\nZest 1 lemon
\n100ml delicate-tasting golden maple syrup<\/p>\n
\n375g plain flour
\n260g unsalted butter, softened
\n125g caster sugar
\n2 large eggs<\/p>\n
\n12.5ml amber, rich tasting maple syrup
\n25ml lime juice
\n35ml Nusa Cana rum
\nProsecco
\nOrange zest<\/p>\n
\nIf you can\u2019t get your hands on Nusa Cana rum, any white rum will work just as well!<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/25626285_1893438614319034_7189328707798902934_o.jpg\")
<\/p>\nFestive recipes from Flahavan’s!\u00a0www.flahavans.co.uk<\/a><\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/RT-Com_Flahavans-PackShots_28909.jpg\")
<\/p>\n
\nPreparation time: 5 minutes
\nCooking time: 15 minutes<\/p>\n
\n50g Flahavan\u2019s Irish Porridge Oats
\n350ml semi-skimmed milk
\n3 juniper berries\/spice berries
\n1 thin slice ginger, peeled and chopped
\n1 cinnamon stick
\n\u00bc tsp nutmeg
\nPinch ground clove
\nZest of 1 clementine
\n2 tbsp maple syrup
\n1 heaped tsp cranberry sauce<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/Spiced-Chai-Porridge-non-branded.jpg\")
<\/p>\n
\n1. Add the milk, spices and clementine zest to a small saucepan and gently bring to the boil over a low heat (this should take around 5 minutes)
\n2. Once boiled, remove the milk from the heat and allow the spices to infuse for 10 minutes
\n3. Strain the milk and spice mixture through a sieve and pour into another saucepan
\n4. Add the Flahavan\u2019s Irish Porridge Oats and maple syrup to the milk mixture and bring to the boil
\n5. Once boiled, simmer for 4-5 minutes until creamy
\n6. Top with a spoonful of your favourite cranberry sauce and a sprinkling of cinnamon to serve<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/RT-Com_Flahavans-PackShots_28888.jpg\")
\nMakes about 12 stuffing balls
\nPreparation: 10 minutes
\nCooking time: 25 minutes<\/p>\n
\n70g Flahavan\u2019s Organic Porridge Oats
\n24 sage leaves
\n1 tbsp olive oil
\n1 celery stick, finely chopped
\nZest of 1 orange
\n1 red onion, finely chopped
\n60g pine nuts
\n400g sausage meat
\n50g dried cranberries<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/Stuffing-Balls-non-branded.jpg\")
<\/p>\n
\n1. Pre-heat the oven to 180\u00b0C\/Gas mark 4
\n2. Finely chop half the sage. Add a little olive oil to a frying pan along with the finely chopped sage, Flahavan\u2019s Organic Porridge oats, celery, orange zest, red onion and pine nuts, and saut\u00e9 until soft
\n3. Allow to cool, then add the sausage meat and cranberries, mixing to combine
\n4. Shape the mixture into 12 evenly-sized balls and place on a baking tray lined with parchment
\n5. Lightly coat the remaining sage leaves in olive oil, then top each stuffing ball with a sage leaf. Place in the oven and bake for 25 minutes<\/p>\n
\nMakes about 18 cookies
\nPreparation time: 10 minutes
\nCooking time: 12-15 minutes<\/p>\n
\n150g Flahavan\u2019s Organic Jumbo Porridge Oats
\n100g sprouted buckwheat flour
\n1 tbsp baking powder
\n1tsp cinnamon
\n50g toasted blanched hazelnuts, chopped
\n200g hazelnut butter
\n120g tahini
\n90ml coconut oil
\n60ml ginger syrup, from stem ginger
\n60ml maple syrup
\n90g stem ginger, finely chopped
\n100g dark chocolate, finely chopped<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/Dark-Choc-Dipped-Ginger-Oat-Cookies-non-branded-2.jpg\")
<\/p>\n
\n1. Pre-heat the oven to 180\u00b0C\/Gas mark 4 and line a large baking tray with baking parchment
\n2. Combine the Flahavan\u2019s Organic Jumbo Porridge oats, buckwheat flour, baking powder, cinnamon and chopped hazelnuts together in a large mixing bowl
\n3. In a saucepan, mix together the hazelnut butter, tahini, coconut oil, ginger syrup and maple syrup and gently melt over a low heat until combined
\n4. Add the wet ingredients to the dry and stir, slowly folding in the stem ginger
\n5. Roll the mixture into 18 small balls and place on the baking tray. Gently flatten each ball with a fork and bake in the oven for 12-15 minutes (or until brown on the edges)
\n6. Once cooked, allow to cool for 15 minutes on the baking tray before transferring to a cooling rack. Whilst the cookies are cooling, melt the chocolate in a bowl over a pan of hot water, making sure the bowl doesn\u2019t touch the water
\n7. Drizzle the chocolate over them using a teaspoon. Allow the chocolate to cool and set completely, then enjoy or wrap up with some ribbon and treat your friends and family.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/46107034_271524530170805_152119787344887808_n.jpg\")
<\/h3>\nShelly\u2019s launched last year is a massive hit! People love this drink!Shelly\u2019s summer hits were the Raspberry Ripple and Manchester Tart Gin Liqueurs, and now just in time for Christmas, Shelly\u2019s has launched two warm cocktails which are both SUPER easy to make at home! >>\u00a0@shellysdrinks www.shellysdrinks.com<\/a><\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/44089946_262612881061970_7084231826683723776_n.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/47431707_279529069370351_8606080628196114432_n.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/45201011_267663250556933_5660597760315883520_n.jpg\")
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/45231140_268609797128945_8538343178552475648_n.jpg\")
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/37658578_218704112119514_6760303408944513024_n.jpg\")
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/37487976_217915012198424_6366815607844765696_n.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/cid_image001_png@01D48CC2.png\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/cid_image002_png@01D48CC2.png\")
<\/p>\n
\nTop with prosecco and stir.
\nPour in a splash of edible gold dust and stir again.<\/p>\nMake BACARD\u00cd rum the spirit of Christmas! Gift Packs Released!<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/b22.jpg\")
<\/p>\n
\nStockist: Harvey Nichols store and online
\nThe gift comes with a bottle of Reserva Ocho, a glass and a mould to make the perfect ice ball for a BACARD\u00cd Ocho Old Fashioned cocktail<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/b11.jpg\")
<\/p>\n
\nStockist: Harvey Nichols store and online
\nThe gift comes with a bottle of A\u00f1ejo Cuatro and a tropically patterned glass<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/ix.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/bou.jpg\")
<\/p>\n
\n@FiveStarPRZA<\/p>\n
\n70% increase in organic wine sales between 2012 and 2015* – SunVinBio<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/che-1.jpg\")
\nRenowned Chef Peter Tempelhoff shares his recipe for delectable baked cheesecake. This time-honoured recipe dates back to the 1980s when, as a young boy, Peter would gaze through the window of the local coffee shop and drool over the cheesecakes on display.
\nFollow this simple recipe and treat your friends with a slice of Chef Peter\u2019s sumptuous baked cheesecake.<\/p>\n
\n330 g sugar
\n60 g corn flour
\n3 eggs
\n170 g double cream
\n250 g digestive biscuits
\n60 g butter (melted)
\n60 g chocolate (melted)<\/p>\n
\nAdd the warm cream cheese to a mixer followed by the dry ingredients. Mix well for 3 minutes and then add the eggs. Once the mixture is smooth, stop the machine and fold in the cream.
\nPour the mixture onto the crust and bake in a water bath for 70 minutes at 170\u00b0 C, or until just set and golden on top.<\/p>\n
\n150 g sugar
\n90 g cherry puree
\n3 gelatin leaves (bloomed)
\n600 g cherries<\/p>\n
\nMeanwhile, boil the sugar and water to 125\u00b0 C and add to the puree. Mix well, allowing the mixture to cool slightly before adding the gelatin leaves. Mix well.
\nFold the mixture through the cherries and chill until needed.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/bumm.jpg\")
<\/p>\n
\nIn 2016, Nthabe Zondo was invited to join Bumbles as CEO and partner and Msebe Foods (Pty) Ltd, became a partner.<\/p>\n
\nTo only source \u201cinfant grade\u201d ingredients
\nProduce unsalted and unsweetened baby food pur\u00e9es
\nOffer only the freshest and purest nutrient-rich fruit and vegetables
\nEnsure no use of GMO or artificial ingredients
\nNo concentrates
\nNo thickeners or fillers
\nPRESERVATIVE-FREE baby food pur\u00e9es
\nOffer a clean label<\/p>\n
\nTEL: +27 83 974 1561
\nwww.bumbles.co.za<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/mon.jpg\")
<\/p>\nTired of Turkey? Bring on the Boxing Day Beef<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/imgg.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/le.jpg\")
\nChristmas Pudding Wreath From Wool Couture
\nChristmas Pudding Wreath Pom Pom Craft Kit – \u00a319.99 – Wool Couture – www.woolcouturecompany.com (3).jpg<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/twgg.jpg\")
<\/p>\nSASKO TOP BAKERS<\/h3>\n
A Free State interpretation of a festive fruitcake<\/h3>\n
\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/ssk.jpg\")
<\/p>\n
\n310 ml soft brown sugar
\n1 kg Dried Fruit and Nuts fruit cake mix
\n250 g dates chopped
\n250 g golden sultanas
\n250 g cashew and macadamia nuts roughly chopped
\n7 ml baking soda
\n250 g Butter
\n100 g whole red Moir\u2019s cherries
\n100 g whole green Moir\u2019s cherries
\n5 eggs beaten
\n20 ml vanilla extract
\n125 ml KWV Brandy
\n625 ml SASKO Self-Raising Flour
\n5 ml salt
\n5 ml cinnamon powder<\/p>\n
\nLine the tin with three layers of baking paper and butter the inside again.
\nSlowly heat the first eight ingredients to boiling point and let it simmer for five minutes.
\nRemove the mixture from the heat and let it cool. Add the cherries.
\nCombine the eggs, vanilla and brandy together, and add it to the mixture.
\nAdd the SASKO Self-Raising Flour, cinnamon and salt, and mix well.
\nSpoon the mixture into the pan and bake for two hours.
\nLet the cake cool in the pan and turn it out. Sprinkle a bit of brandy over the cake and place it in an airtight container.
\nSprinkle more brandy over regularly to keep the cake moist.<\/p>\nBerryWorld Rudolph’s Cranberry Mocktail<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/mock.jpg\")
<\/p>\n
\nPrep time: 15 mins<\/p>\n
\n300g BerryWorld cranberries
\n100ml water
\n100g sugar<\/p>\n
\nRosemary sprigs
\nMarshmallows
\nCloves
\nCocktail sticks
\nCranberries<\/p>\n
\nElderflower presse<\/p>\nMUSSELS WITH CHILI LEMONGRASS & COCONUT CREAM BROTH<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/muss.jpg\")
<\/p>\n
\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/kitt.jpg\")
<\/p>\nThai turkey and asparagus curry with turmeric rice<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/obb.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/lee-1.jpg\")
<\/p>\nFestive trolley dash sees Sharks stars collect \u00a35,500-worth of gifts for children in Manchester<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/dsh.jpg\")
<\/p>\nWISHING YOU A VERY MERRY MACARON<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/drd-1.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/uu.jpg\")
<\/p>\nSimply splendid for a seasonal soiree or festive frolic! Tyrrells Launches New \u201cRaspberry Bellini\u201d limited edition<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/tsx.jpg\")
<\/p>\n
\nThe Tyrrells\u2019 Raspberry Bellini limited edition launched exclusively in Tesco from October 1st 2018 and will be available throughout the festive season<\/p>\nMelitta, started by the pioneering female inventor of pour-over coffee, has made gift giving easy with pour-overs for everyone on the nice list.<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/pour.jpg\")
<\/p>\nThe Demijohn\u00a0 – Delicious Handmade Liqueur Chocolates<\/a> and a 10 Year Old Islay Single Malt Scotch Whisky<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/att.jpg\")
<\/p>\n
\nIf you are a smoky Islay Single Malt Whisky fan or you are fond of the occasional really good piece of chocolate, this is your week. We have a new and rather smooth 10 year old Islay Single Malt Scotch Whisky 42% for you to try and a generous box of 10 Handmade Liqueur Chocolates calling you from our shelves…. Can you resist?<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2018\/12\/proo.jpg\")
<\/p>\n