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.
Quick and easy, once you've marinated the pork there's very little work to do, making this recipe ideal for busy days.
Ice cream is an emotive subject: people have very different ideas as to what is good ice cream, but home-made ice cream is still the best of all.
This is a subject that experts get awfully fussed about and there are all kinds of rules and regulations about handling chocolate. Therefore what I have on offer here are the easiest home-made truffles in the world.
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.