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"I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO..."

Ingredients: glace ginger, oranges, zest of...

"There is no foolishness about this dessert! Traditional English fruit fools derive their name from the French word 'fouler', meaning to crush. Thank goodness that this word was modified to 'fool', as I don't think too many of us would be keen to be making or eating 'foul' fruits! This recipe is one I have adapted from..."

Ingredients: fresh edible flowers, cream...

"I cannot resist sharing this recipe with you all, if only to try to preserve its delightful name! Nobody appears to know where the name originated from, although it has been suggested that it was an enterprising farmer’s wife, using up her windfall fruit that came up with the quirky name. The jam is thought to originate from Worcestershire, although..."

Ingredients: cooking apples, fresh gingerroot...

"This recipe was published in the March 2004 issue of "Delicious" magazine. I buy this publication often, and this recipe has inspired me to make a spectacular dessert. I hope you enjoy it!"

Ingredients: cinnamon sticks, cloves...

"These parfaits are beautiful. You feast with your eyes before food ever touches your lips. The parfaits are made with alternating layers of sliced cooked plums, toasted walnuts, and mascarpone whipped cream. The plum preparation involves only a few minutes of cooking. A quick and stunning dish all together that will knock the socks of your guests."

Ingredients: fresh mint, mascarpone cheese...

"I adore fresh yoghurt and practically live on it. It's certainly my main source of protein. I mostly make my own, and often strain it when I have the time. This is one of my all time favourite yoghurt combinations. It is just too nice!!"

Ingredients: honey, nonfat plain yogurt...

"This sweet and spicy chutney is from my favorite Indian Vegetarian Cookbook."

Ingredients: coconut, black mustard seeds...

"Spiced Fruits make an ideal accompaniment with cereals at breakfast, or served warm as a wholesome dessert. Serve cold or warmed with low-fat yoghurt or low fat fromage frais."

Ingredients: cider vinegar, coriander seeds...

"A delicious preserve from the American heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html..."

Ingredients: oranges, plums...

Ingredients: peaches, plums, raspberries...

"Great with fish. I invented this to go with some basa fillets we cooked on the Japanese smoker. I used the leftovers to liven up a monotonous coleslaw."

Ingredients: cinnamon, pickled ginger...

"A delicious blend of flavours that can be served as an elegant breakfast or dessert or anything!"

Ingredients: lemons, orange liqueur...

"Excellent and easy summer appetizer to enjoy with your cocktails on the patio. Our company loved them. The recipe is from Cooking Light. You can use fresh peaches or plums as a substitute for the nectarines."

Ingredients: fresh ground pepper, olive oil...

"A sweet way to use nature's bounty! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: plums, sugar, apple cider...