Made with love

Seeded Oat & Pepper Biscuits

Ingredients (Makes 36)

◆ 150g porridge oats

◆ 150g plain flour

◆ 1tsp bicarbonate of soda

◆ ½tsp mustard powder

◆ ½tsp salt

◆ ½tsp freshly ground black pepper

◆ 75g butter, melted

◆ 2tsp poppy seeds

◆ 2tsp sesame seeds

1 Preheat the oven to 180°C/ Fan 160°C/ Gas 4. Place the porridge oats in a food processor and whizz for a few seconds to reduce the size of the oats.

2 Add the flour, bicarbonate of soda, mustard, pepper and salt. Pour over the melted butter and add 125ml boiling water. Mix to a firm dough, adding a little more water if necessary.

3 Turn out on to a lightly floured surface and roll out to around 4-5mm thick. Using Christmas cutters, such as trees, baubles and stars, cut out the biscuits and transfer to baking sheets. Brush with a little water and sprinkle with poppy or sesame seeds.

4 Bake for 10 minutes, then reduce the oven to 160°C/ Fan 140°C/ Gas 3. Bake for a further 10-15 minutes until browned and cooked through. Leave to cool for a few minutes then transfer to a cooling rack. Once cold, store in an airtight container. If wished, wrap in Cellophane or a sterilised glass jar before gifting.

Pickled Onion Rings

Perfect for serving with the potted cheese and oat biscuits!

Ingredients (Makes 2 x 500ml Kilner jars)

◆ 300ml distilled vinegar

◆ 300ml white wine vinegar

◆ 25g caster sugar

◆ 2tsp salt

◆ 2tsp mustard seeds

◆ 12-16 peppercorns

◆ 2 fresh bay leaves

◆ 750g red onions

1 Place the two vinegars in a saucepan with the caster sugar, salt, mustard seeds, peppercorns and bay leaves and bring to the boil. Simmer for 5 minutes.

2 Meanwhile, peel the onions and remove the ends. Slice thinly and separate into rings. Divide between two warm, sterilised jars.

3 Remove the bay leaves from the vinegar. Pour the vinegar over the onions. Seal, set aside to cool, then store in a cool, dark place. Once opened, use within 2 weeks.

Potted Cheese With Cider

You can use an ale instead of cider if you prefer.

Ingredients (Makes 800g)

◆ 500g mature Cheddar cheese, grated

◆ 275g butter, softened

◆ 2tbsp dry cider

◆ 2tbsp wholegrain mustard

◆ A few dried bay leaves

◆ 1tsp peppercorns

1 Place the cheese