We hope you enjoy these tasty winter warmers ; we''d love to hear how you get on making them- just send us a note / photo.

Citrus and Almond Olive Oil Cake (serves 8)

Ingredients 
6 kumquats, cut into halves
2 tablespoons of olive oil
1 orange (plus extra for garnish if desired)
1 lemon (plus extra for garnish if desired)
6 ounces of lightly toasted blanched almonds
4 large eggs
1 1/2 cups of sugar
1 cup of all-purpose flour
3 teaspoons of baking powder
1 finely diced mango

Directions

1.     Mix olive oil and kumquats in a saucepan, bringing to a simmer and gently cooking for 3 minutes

2.     Leave to cool for 30-60 minutes, then strain, press out juices and discard fruit to leave citrus infused oil.

3.     Preheat oven to 350 F / 180 C

4.     Place the orange and lemon in a saucepan, cover with water, simmer for 30 minutes then drain and cool.

5.     Finely chop the lemon rind and combine with chopped orange

6.     Place almonds in a food processor and blend to the consistency of fine bread crumbs

7.     Beat the eggs until pale and thick, then add sugar whilst continuing to beat

8.     Sift the flour and baking powder together and then add egg mix

9.     Add citrus-infused olive oil, rind, nuts and mango

10.   Pour mix into an oiled 9-inch pan and bake for 1 hour (or, gently press the tip of a knife into the middle - it should come out clean when ready)

11.   Remove from pan, leave to cool and garnish with fresh citrus fruit

Chocolate and Hazelnut Truffles (24)

Ingredients
3/4 cup of icing sugar
2 tablespoons of cocoa
180g of milk chocolate
6 tablespoons of butter
1/4 cup of whipping cream
24 whole hazelnuts
1 cup of toasted ground hazelnuts

Directions

1.     Sift icing sugar and cocoa in a large bowl

2.     Melt chocolate and butter in a saucepan

3.     Add cream and cocoa mix; cook gently until thick and smooth

4.     Pour mix into an 8-inch square tin and refrigerate

5.     Shape the mix into balls (with melon scoop or spoon), press a hazelnut inside each, then reshape and roll in the ground hazelnut