Pumpkin pie

• 2 plump chickens, stomach cavity deboned • lemon juice and zest to taste PINEAPPLE RICE • 500ml basmati rice, rinsed • 500ml boiling water • 125ml juice from a tin of crushed pineapple (reserve 250ml pineapple) • 10ml salt • 125ml brown sugar • 45ml butter • 10ml lemon zest and a little lemon juice • a generous pinch of nutmeg

1 Make the rice

Place the rice, boiling water, pineapple juice and salt in a saucepan and bring to the boil. Reduce the heat and steam with the lid on for about 20 minutes until all the liquid has been absorbed.

Stir the remaining ingredients in with a fork and cool the rice down as quickly as possible by spreading it out onto a flat, wide dish.

2 3 For the chickens

Preheat the oven to 180°C. Season the chickens with salt, pepper and lemon. Stuff the stomach cavities with the pineapple rice. Put the chickens in an ovenproof dish, cover and roast for about 1 hour. Add any remaining rice to the dish and roast for a further 20 minutes until the chickens are golden brown and the rice is aromatic.

* Pineapple rice as a side dish 1 2

Cook the rice as in step 1 above. Preheat the oven to 180°C. Stir the remaining rice ingredients in with a fork.

Spoon the rice mixture into a greased glass ovenproof dish and bake for 15–20 minutes or until heated through and aromatic.

3

Hubbard squash gives the best result; otherwise, combine pumpkin and butternut.

Makes 1 pie Preparation time: 20 minutes Cooking time: 45–50 minutes

• 750ml cooked pumpkin, mashed • 250ml cream • 250ml milk • 250ml flour • 10ml baking powder • 5ml salt • 250ml sugar • 30ml butter, melted • 1 egg, beaten • cinnamon for dusting

Preheat the oven to 180°C. Mix all the ingredients well and spoon into a greased ovenproof dish. Bake for 45–50 minutes or until the edges begin to brown and the pie seems set. Allow to cool slightly and dust with cinnamon. Use a stencil that matches your table setting if desired; we also used edible glitter for a festive look.

1 Make the crust

Stir the melted butter into the crushed biscuits and press the mixture into a springform cake tin. Set aside until needed.

Place the dissolved gelatine in the microwave for 1–1½ minutes until just melted and allow to cool slightly. Beat the cream cheese, castor sugar and lemon juice together until smooth, then gradually add in the gelatine and whisk until blended. Fold in the cream carefully.

Divide the mixture in two and gently mix the chocolate, followed by the coffee, into one half.

Pour the two mixtures into the biscuit crust alternately and draw a knife through the two colours to create a marbled effect. Allow to set for 6 hours in the refrigerator.

Carefully loosen the clip of the cake tin and lift the cake out onto a pretty plate or cake stand. Beat the Orley Whip until stiff and decorate the top of the cake; add the cherries, chocolate leaves and a sprinkling of Flake.

2 3 4 5 To serve * Make your own chocolate leaves

Wash a few edible leaves thoroughly and pat dry. Brush a thick layer of melted chocolate onto each one. Refrigerate until hard and then carefully pull the leaves off the chocolate.

The traditions of Christmas are