London UK

There are many layers of flavour in this gorgeous, decadent butter: salt, vanilla, caramel, butter and cinnamon. Unimaginably delicious spread on tea cake, scones, croissant, waffles, pancakes... Substitute coconut fat to make it vegan.

Creamy, mousse-y and surprisingly light! A luscious, savoury, vegetarian pâté great for spreading on crusty bread or crackers and an excellent addition to a cheese board.

Chestnut Brandy is a fantastic present to give someone during these chilly months. You can get away with using a cheaper brandy here so don’t start reaching for that special bottle of Armagnac.

Making mozzarella can be tricky but when I found some buffalo's milk I was determined to give it a go. Using just citric acid and rennet to set the milk, I managed to eventually produce a small but perfectly-formed ball of mozzarella cheese.