Many thanks to Allyson Gofton who allowed us to use this delicious, yet easy pizza. She says “the natural sweetness of pumpkin— boosted by baking and spiced up with Morocco’s fragrant ras-el-hanout blend — has a wonderful affinity with fresh goat cheese. Serve it embellished with handfuls of gutsy wild rocket and crunchy, crimson, jewel-like pomegranate seeds for a sensational pizza.”

Martinborough’s Prodigal Daughter Gourmet Lodge owner and chef, Rachel Priestley shares memories and her recipe for a delectable Strawberry Flan.

Will Geisler of the Buttercream Workshop is well-known for his delectable celebration cakes. Here, he shares his recipe for traditional Christmas Gingerbread Cookies – easy to make and fun to decorate.

Not as out-there as it sounds - the fruity tang of Olivo extra virgin olive oil makes for a refreshing ice cream. And you don’t need an ice cream churn to make it. With thanks to Olivo Estate’s Helen Meehan.