• 350g raisins

• 125g currants

• 125g sultanas

• 100g natural glace cherries

• 200ml ginger wine , plus 4tbsp

• 200g butter , softened, plus extra for greasing

• 200g dark muscovado sugar

• 4 eggs

• 200g plain flour

• 50g ground almonds

• ½ tsp mixed spice

• 1 tsp ground ginger

• 1 tsp freshly grated root ginger

1. Tip the raisins, currants, sultanas and cherries into a bowl. Pour over 200ml ginger wine, then cover and leave to sit at room temperature overnight so that the fruit plumps up.

2. Heat oven to 160C/fan 140C/gas 3. Using the bottom of a 20cm, loose-bottomed cake tin as a template, cut out 2 circles of baking parchment and then double line the sides.

3. Put the butter and sugar into a mixing bowl and whisk with an electric beater until creamy and light. Add the eggs, one at a time, making sure you stir well after each addition, then mix through the flour, ground almonds and spices. Stir in the soaked fruits, and any liquid left over, with the fresh root ginger until everything is well combined.

4. Spoon in the mixture and smooth the top, then use a spoon to make a slight dip in the centre. This will ensure the cake has an even surface when finished. Bake for 30 mins, then lower the oven to 150C/fan 130C/gas 2 and bake for another 2 hrs until a skewer inserted in the middle comes out clean. Skewer the cake all over, then drizzle over the remaining 4 tbsp ginger wine. Leave the cake to cool in the tin, then peel off the lining paper.

Ingredients

• 350g raisins

• 125g currants

• 125g sultanas

• 100g natural glace cherries

• 200ml ginger wine , plus 4tbsp

• 200g butter , softened, plus extra for greasing

• 200g dark muscovado sugar

• 4 eggs

• 200g plain flour

• 50g ground almonds

• ½ tsp mixed spice

• 1 tsp ground ginger

• 1 tsp freshly grated root ginger

1. Tip the raisins, currants, sultanas and cherries into a bowl. Pour over 200ml ginger wine, then cover and leave to sit at room temperature overnight so that the fruit plumps up.

2. Heat oven to 160C/fan 140C/gas 3. Using the bottom of a 20cm, loose-bottomed cake tin as a template, cut out 2 circles of baking parchment and then double line the sides.

3. Put the butter and sugar into a mixing bowl and whisk with an electric beater until creamy and light. Add the eggs, one at a time, making sure you stir well after each addition, then mix through the flour, ground almonds and spices. Stir in the soaked fruits, and any liquid left over, with the fresh root ginger until everything is well combined.

4. Spoon in the mixture and smooth the top, then use a spoon to make a slight dip in the centre. This will ensure the cake has an even surface when finished. Bake for 30 mins, then lower the oven to 150C/fan 130C/gas 2 and bake for another 2 hrs until a skewer inserted in the middle comes out clean. Skewer the cake all over, then drizzle over the remaining 4 tbsp ginger wine. Leave the cake to cool in the tin, then peel off the lining paper.

Ingredients:

750g Tomatoes

2-3 red Chillies

6 Cloves Garlic

3 Thumbs Ginger

40 ml Fish Sauce

450g Unrefined Caster Sugar

150ml Red Wine Vinegar

Directions:

Chop tomatoes, de-seed and chop chillies, add crushed garlic and grated ginger. Start cooking and add fish sauce, sugar and vinegar. Keep cooking until it darkens slightly and reaches setting point (about 20 mins).

Store in presentations jars - makes a great Christmas present!