Christmas has come about so quick in the Ramsay’s household, where has this year gone!

In this household attention now turns to the highly anticipated Christmas season, and the foodie marvels it has to offer.

Christmas does not have to be all about turkey, baked ham, Dry Aged standing beef roast, BBQ, and all the trimmings, with the festive period providing the perfect excuse for a good old baking session!

Ideal to offer as gifts (arranged and wrapped in festive cellophane, tied with ribbon), or to fill up some space on your Christmas tree, now that the kids are off school, let them help as well. Christmas biscuits in particular are quick simple, and therapeutic to make, and taste absolutely delicious too!


So don the Christmas apron and let the smell of Christmas spices fill your house as you rustle up a number of indulgent and eye catching treats for family and friends to enjoy, the more sparkle the better!

Christmas Spice Biscuits


200 gr self raising flour

100 gr butter

100 gr caster sugar

1 tsp of  ground spice (use a mixture of cinnamon, ginger, or mixed spice, or try a combination)

1 egg


Pre heat the oven to 180 degrees. Rub the butter into the flour until the mixture resembles bread crumbs. Add the sugar and spice and mix through. Beat the egg in a small jug, and gradually add to the mixture until it comes together to form a dough.

Knead the dough gently until it is smooth, and then turn it onto a lightly floured work surface. Roll out the dough so that it is 3-4mm thick, and use Christmas shaped cutters to create festive shaped biscuits.

Place the biscuits on a baking tray lined with baking paper, making sure that they are not too close together. If making tree decorations, make a small hole near the edge of each biscuit using a chopstick, or the end of a teaspoon. Ribbon can be threaded through the hole to hang the biscuits once they are cooked!

Place the biscuits in the oven, and bake for 10-12 minutes until golden brown.

When cooked, remove the biscuits from the oven and allow to cool for two minutes, before transferring them to a wire cooling rack. When cool, the biscuits are ready for decorating! I tend to use a thick icing (made from icing sugar and water), with edible sparkly bits sprinkled on top.






No cook springs rolls turn dinner into a work of art

Soak a fistful of thin noodles in boiling water for a few minutes until softened, then rinse under cold water until chilled. Fill a baking dish with warm water and soak the round rice paper wrappers until just pliable but not limp, about 20 seconds.

Lay one flat on a cutting board and fill it with some rice noodles and whatever vegetables, herbs and leftover meats you have in the fridge, think rotisserie chicken, carrot matchsticks, julienne peppers and cucumber, sliced avocado, fresh mint, coriander and basil.

Then comes the fun part: Tuck in the ends and wrap them into tight cylinders like burritos. Lastly, whisk together this Simple Ponzu Sauce.


Combine 1 TBS sugar,  1 TBS warm water in a small bowl, stirring to dissolve the sugar.

Stir in 1 TBS fresh lime juice, 1 TBS mirin (sweet Japanese rice wine), 1 TBS soy sauce and 1 TBS unseasoned rice vinegar