Stem ginger in syrup
I always have a jar of this ingredient handy – it's lovely in cakes, it does wonders for rhubarb, and can be used chopped as a garnish and sprinkled with its syrup over ice-cream.
It keeps for ages, so it doesn't matter if you're not using it often. My favourite ginger cake is made with this.
Those who aren't too keen on a traditional rich, dark Christmas pud may find this lighter, spicier version more to their liking.
Rhubarb and ginger has to be a marriage made in heaven. Combine them with a wonderful cream and Greek yoghurt brûlée topped with loads of brown sugar and it really is the food of the gods.
Quick and easy, once you've marinated the pork there's very little work to do, making this recipe ideal for busy days.
On offer here are the easiest home-made truffles in the world.
This is quite definitely an idea that matches the charm and popularity of the Sticky Toffee Puddings with Pecan Toffee Sauce – it has the same degree of lightness and, this time, the fragrance and spiciness of preserved ginger.
This is one of the creamiest ice creams I know, and it provides a perfectly luscious backdrop to the strong, assertive flavours of stem ginger. Serve in some crisp Molasses Brandy Snap Baskets, with a little of the ginger syrup poured over.
This is the easiest chocolate recipe ever invented - and yet it tastes wonderful. I first made a more basic version for children's TV. Since then it's got much more sophisticated but the joy of its simplicity and the fact that no cooking is required