Book Review: Ramsay’s Best Menus, plus I make Gordon’s Italian Meatballs

Quick, easy strawberry icecream, made in a jiffy in a blender

Smoked Venison with Cream Cheese, Horseradish and White Pepper

Moroccan-Spiced Chicken Pie, with phyllo pastry and green olives

Smoked Tuna with Fresh-Horseradish Cream, Pink Pepper and Herbs

Magic Marbled Microwave “Meringues”: No whisking, no oven-baking, and made in seconds in a microwave oven.

Ricotta-and-Parsley-Filled Paccheri Baked with a Tomato, Butter and Sage Sauce

Half-Candied Kumquats Dipped in Dark Chocolate

Roast Ratatouille Soup with Basil Mayonnaise

Oven-Baked Vegetables in a Spiced Coconut Gravy

Hazelnut and Chocolate Cheesecake

Peppered Halloumi with Red-Pepper Tahina Dip

A stencil designed for applying henna to hands and feet is what I used to create the spice pattern on this block of cream cheese.

Spicy South African ‘Chilli Bites’ – corn fritters with a minty yoghurt dip.

Borscht in Small Glasses: Iced Beetroot and Gin Shots

Seared Peppered Tuna with Fresh Oregano and Radishes: tuna is lovely with singing Mediterranean herbs

Prickly Pear Granita

Hout Bay Linefish Simmered in a Spiced Coconut Gravy

Lemon Butter Cake with Blueberries

Vanilla-and-Mace-Scented Panna Cotta with Warm Blueberries

Prickly Pear and Grape Salad with Frozen Rosemary Sugar

South African-style Christmas Gammon Glazed with Brandy and Coke