Winter

These PKD 'chocolates' are a nice, guilt free treat to have over the festive period. They contain good quality ingredients, and will provide a nice burst of colour and flavour to your culinary masterpieces.

This Slow Cooked Leg of Lamb is going to take your next Sunday roast to a whole new level! It is extremely easy to make, but you will have to be patient as it's going to be a low and slow type of cook. However the reward will be the most amazingly tender lamb leg with meat that literally falls off the bone, served with flavoursome cooking juices and bacon slices. What's not to like!

Chocolate boxes are always a lovely treat on special occasions, and especially so at Christmas time!

This version of cordon bleu skips the traditional chicken and instead features nutrient-dense veal liver, Parma ham, and pâté, creating a flavourful filling for this pan-fried delight.

Beef shin, also known as shank, makes for the most succulent cut of meat when cooked low and slow. The cooking juices alone are divine, and the meat is well, out of this world!

A bowl of piping hot soup on a cold winter's day, makes for a hearty meal.

These mini jelly shapes are a fun thing to make over the festive period. They have a nice taste to them with an extra crunch provided by the pork crackling crumbs. While not sweet, they make for a pretty decoration for Christmas dishes.

One of my favourite pastry cutter shapes is the Christmas Tree, which provided the inspiration for this recipe!

This dish offers a delightful combination of flavours. The smoky bacon pairs harmoniously with the tender roast beef and the rich, flavourful roast beef sauce.

These Christmas Pork Treats make for delicious party food. They have a wonderful bacon flavour to them and a slight chewiness courtesy of the pulled pork strands.

A Christmas cake can be anything you want it to be! This savoury version is just as delightful as its sweet counterpart. The oxtail base pairs perfectly with the creamy brain 'icing' and roast beef flour with jelly broth decorations.

My inspiration for this recipe was simply to create a PKD dessert 'of sorts' for Christmas!