Christmas Gifts with Love

I absolutely love Christmas, but this year more than ever its imminent arrival does make me feel a little anxious! It’s a mixture I suppose of the additional workload, time to shop for thoughtful gifts as well as the additional financial burden.

Christmas is a time to share with loved ones, to rejoice in each other’s company, and gifts are often exchanged as part of those celebrations, but in years gone by this was in no means the focus of the holiday! Gifts were often home-made but given with a great deal of thought and love.

This Christmas I’d like to return to the true holiday spirit by spending a little time with my children, making some home-made gifts. I have no doubt that they will have an amazing few hours one Sunday afternoon helping to make home-made goodies, decorating the packaging, and giving their presents with pride and love. This will not only give us quality time together, but will help to show them the true spirit of giving, and will provide some truly delicious and beautiful gifts for our loved ones. Here are a few suggestions to help give you some inspiration.

Clementine, Bay & Black Pepper Gin (Makes 700ml)

What you need:

4 medium sized clementines, 1 bay leaf, 10 black peppercorns, 200g caster sugar & 700ml gin.

How you do it:

1. 01. Wash & dry the clementines. Slice them into thick slices (keeping the skin on) & add them to a 1.5 ltr sterilized jar. Add the bay leaf, peppercorns & sugar, then pour over the gin.
2. 02. Seal the jar & leave it to steep somewhere dark & dry for 2 weeks. Shake the jar every couple of days to help the sugar dissolve.
3. 03. After 2 weeks (don’t leave it any longer or it will start to become bitter), strain the mixture through a sieve into a sterilized jug, you can discard the clementines & aromatics.
4. 04. Decant the gin into sterilized bottles — either one large bottle or 2–3 smaller bottles, & seal. Decorate with a festive label & ribbon.
5. 05. Delicious served over ice with your usual mixers or for a special Christmas cocktail serve a measure into flutes topped up with prosecco or champagne.

Christmas Rocky Road

What you need:

250g dark chocolate, 150g milk chocolate, 175g soft butter, 60ml golden syrup, 200g digestive biscuits, 150g shelled roasted hazelnuts, 100g dried fruit or glace cherries, 150g mini marshmallows, popcorn or honeycomb (broken into pieces).

How you do it:

1. 01. Grease & line a 25cm x 30cm tin with baking paper.
2. 02. Chop all of the chocolate into small chunks & melt in a heavy based pan with the butter & syrup over a gentle heat.
3. 03. Crush the biscuits (put them in a freezer bag & bash with a rolling pin) – leaving some larger & smaller chunks.
4. 04. When the chocolate has melted remove the pan from the heat & add all of the remaining ingredients. Stir to ensure all of the ingredients are coated in the chocolate.
5. 05. Tip into the baking tin & smooth the top as best as you can.
6. 06. Refrigerate until firm (approx 2 hours).
7. 07. Slice into 24 slices. Place into cellophane bags or small gift boxes & have the pleasure of making someone’s day!

Note: This will keep fresh for approx a week in an airtight container, or it can be frozen for up to 1 month (to defrost, thaw overnight in a cool place).

Festive Tomato & Chilli Chutney (Makes 500ml)

What you need:

4 garlic cloves (peeled),4 red chillies (deseeded), 5cm fresh ginger (peeled), 500g ripe cherry or baby plum tomatoes, 250g soft brown sugar, 150ml cider vinegar, 1 tsp mustard seeds & 1 tsp coriander seeds.

How you do it:

1. 01. Using a food processor pulse the garlic, chillies & ginger until finely blended
2. 02. Add the tomatoes & blitz until finely chopped.
3. 03. Pour the mixture into a saucepan & add the remaining ingredients. Bring to the boil & then reduce the heat & simmer for approx 35 mins, until it is thick & syrupy.
4. 04. Divide the mixture between sterilised jars while it is still hot & seal.
5. 05. When the jars have cooled label with festive tags & decorate. This would look great packaged in a small basket, with a cheddar truckle & cheese biscuits, & wrapped in cellophane.

Note: The chutney will keep for up to a month in a refrigerator.

Candy Brownie Mix in a Jar

What you need:

½ tsp salt, ½ tsp baking powder, 95g plain flour, 35g cocoa powder, 75g plain flour, 135g brown sugar, 150g caster sugar, 100g white chocolate chips, 100g smarties, 50g hazelnuts or pecan (optional), 150g melted butter & 3 beaten eggs.

How you do it:

1. 01. Layer the dry ingredients into a 1 ltr jar, following the order above, from the top starting with the baking powder & flour. Press each layer down before adding the next. The amounts given should exactly fill this size jar.
2. 02. Decorate the jar with festive decorations, or attach a small wooden spoon with a bright coloured ribbon, for a special touch.
3. 03. Remember to add a tag with the following instructions:
   Combine the contents of the jar with 150g of melted butter & 3 beaten eggs. Mix well & pour into a lined 23cm x 23cm tin. Bake in a preheated oven, 180°C/Gas 4 for 25–30 mins, until cooked.