So crisp, so light, so much greater than the sum of its parts. The ideal meringue for piping bones at Halloween, pink hearts for valentines, or snowflakes at Christmas. More dry and stable than its French counterpart.

• 2 egg whites
• 150g caster sugar

1. Pre-heat oven to 100C fan (120C). Line 2 baking trays with parchment paper
2. Combine the egg whites and sugar in a heatproof bowl
3. Put the bowl over a pan of barely simmering water (not allowing the bottom of the bowl to touch the water)
4. Use an electric whisk (fingers crossed you’ve got one within reach of the stove) to whisk the mixture until it’s light, expansive and feels smooth rubbed between two fingers.
5. Remove the bowl from the pan and continue to whisk for a few mins until the meringue mixture is glossy and thick
6. Use a piping bag with a round tip (or a plastic sandwich bag with a tiny bit of corner snipped off, pipe shapes onto your lined baking trays
7. Bake for one hour until they’re completely dry and just off-white/cream coloured
8. Cool completely on the tray before removing gently. Store in an airtight container

Dunk your dim sum

• 2 heaped tbsp tahini
• 3 tbsp water
• 1 tsp sesame oil
• 1 tsp maple syrup
• 1 tsp rice vinegar
• 1 tsp soy sauce

Mix well and dip delicious things in it

Delicious, spiced and piquant accompaniment to deeply-rich wintery food, like a beef & red wine stew. Also purple, so it’s a double win.

• ½ red cabbage, cored and shredded
• 1 red onion, sliced into half moons
• 2 apples, peeled and finely sliced
• 1 tsp cinnamon
• ½ tsp allspice
• ¼ tsp ground cloves
• Grate of nutmeg
• 60ml red wine vinegar or cider vinegar
• 50g brown sugar
• Salt and pepper
• Veg oil

1. Heat the oil in a big pan and cook the onions until soft
2. Add cabbage and apples and cook for a couple of mins
3. Add spices, vinegar, sugar, salt and pepper
4. Stir together, bring to a bubble and cook with the lid on for about 45 mins to an hour, stirring occasionally