To all the gluten free Nigella fans this one is for you! I think it’s a great flavour and texture but you may prefer the polenta to be a little bit finer. I would also contemplate giving it a blitz in a blender or Thermomix before getting started.

I have a love hate relationship with coconut flour. I’ve never been overly impressed with it and find anything that I make with it too dense. These gluten free chocolate bars have swayed me back to the coconut flour corner.

With an excess amount of gingerbread men I needed an excuse the grind them up for something useful. I love a baked cheesecake and the men make for a great base. I turned the filling into a chai flavour to complement the gingerbread base.

These little gems are a firm favourite for any entertaining and my go to recipe when asked to bring a plate of food. Kids and adults love them and they are every easy to make! They freeze well too.

An absolute favourite biscuit from my childhood is the peanut butter crinkles out of the Australian Women’s Weekly Big Book of Beautiful Biscuits (published in the early 80s). They are sweet and savoury with a shortbread texture.