Posh nosh
Acclaimed chef Mark Sargeant is offering “a refined alternative to London’s boozy brunch culture” at Plum + Spilt Milk with guests dining as a pair enjoying a choice of any dish from the menu each, plus a bottle of Billecart-Salmon Champagne to share and coffee to finish for £65.
Share the love
Try this sweet walnut and baklava recipe with rose and honey syrup for a deliciously sticky Mediterranean treat. www.rowsehoney.co.uk/honey-recipes/desserts-baking/
Oh deer!
These caramel crispie reindeers from Craigmillar are sure to go down a treat with diners young and old this Yuletide.
The icing on the cake
Get creative and design festive fancies, like these beautiful mini puddings.
Firecrackers
Turn the heat up on your bonfire toffee by adding stem ginger and chilli flakes
http://www.opiesfoods.com/recipes/Firecracker%20Bonfire%20Toffee/42
Bang on trend
Remember your bangers this Bonfire Night with these gourmet Moroccan chicken hotdogs from Major for an explosion of flavour. Full recipe: www.majorint.com/magazine/recipes/street-food/moroccan-hotdog-/
Chill Out
This chilled cucumber and avocado soup with brown shrimp and dill by Gary Durrant, head chef at Hunter 486, London, makes for a healthy and refreshing starter.
Keep a-breast of things
Try roast Gressingham duck legs with redcurrant jus, seasonal greens and a chive and olive oil jacket for a delicious winter warmer.
