• Prepare the gingerbread sponge cake. Preheat the oven to 350F (180C). Butter a 12 X16 inch (30×40 cm) baking tray and line it with parchment paper.
• In a large bowl add eggs and both sugars and mix for 5-7 minutes until light yellow colored, thick and foamy. Add vanilla extract, orange juice and orange zest and mix to incorporate.
• Add molasses and mix to combine.
• Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt over the bowl. Gently fold the flour mixture in.
• Pour batter into the prepared pan and spread evenly.
• Bake for 13-15 minutes. Let the cake cool in the pan for 5-10 minutes.
• Dust with powdered sugar. Flip the cake onto a parchment paper or kitchen towel. Remove the parchment paper and dust with powdered sugar.
• While still warm, roll the cake up and let it cool completely.
• Prepare Mascarpone orange filling.
• In a bowl mix Mascarpone cheese with powdered sugar and orange zest. In another bowl mix cream until stiff peaks form.
• Gently fold the cream into the Mascarpone mixture.
• Unroll the cake and spread the filling evenly over the cake.
• Sprinkle the chopped candied orange peel.
• Roll the cake back up. Refrigerate for at least 2 hours before serving.
• Dust with more powdered sugar. To decorate if desired, pipe the top with whipped cream and decorate with fresh rosemary, kumquat slices and cinnamon sticks. Enjoy!

• Let the ham sit at room temperature for about 1 hour before baking.
• Preheat the oven to 325F (160C).
• Remove the rind of the ham, but make sure to leave the fat on.
• With a sharp knife score 1 inch (2.5 cm) diamond pattern into the fat.
• Place the ham into a 9 x 13 inch (23x33cm) pan, lined with parchment paper.
• Add 1 cup of hot water into the pan and cook in the oven for 20 minutes.
• Meanwhile prepare the brown sugar and ginger glaze. Place brown sugar, honey, mustard, cider vinegar, black pepper, cinnamon, cloves, nutmeg and ginger into a saucepan. Cook over medium high heat and simmer for a few minutes just until sugar is dissolved.
• Add garlic and remove from heat.
• Remove the ham from the oven and baste with the brown sugar glaze.
• Return to the oven and bake for about 20 minutes per pound (in this case for 1 hour), basting the ham every 15 minutes.
• If the top doesn’t look crispy enough, broil the ham for a couple of minutes at the end of baking time.
• Let the ham rest for at least 15 minutes before serving. Enjoy!

• Prepare gingerbread sponge cake. Preheat the oven to 350F (180C). Grease a 8 inch (20cm) pan and line with parchment paper.
• In a medium bowl sift the flour with baking powder, ground ginger, cinnamon, cloves, nutmeg, baking soda and salt.
• In a large bowl mix egg with both sugars until creamy, foamy and light yellow colored.
• Add oil, molasses and gold rum and mix to combine.
• With the mixer on low, incorporate flour mixture. Pour the batter into the prepared pan.
• Bake at 350°F (180°C) for 10-12 minutes, until a toothpick inserted into the cake comes out clean
• Let cool completely.
• Prepare the gingerbread coconut crunch. First caramelize the coconut.
• To caramelize shredded coconut  add sugar and water in a medium pan over medium heat until dissolved completely and light caramel colored. Add shredded coconut, stir continuously to prevent burning until golden brown, for no more than 1 minute. Remove from heat, transfer it to a bowl and set aside to cool.
• In a medium bowl combine cookie crumbs with caramelized coconut and crispy pearls if used. Melt chocolate and cream over bain-marie. Add melted chocolate to the cookie mixture and stir to combine.
• Place the sponge onto a serving platter, and place a ring around the cake and line with an acetate sheet.
• Spread the crunch on top of the sponge leaving an ¼ inch (6mm) border. Refrigerate until you prepare the coconut mousse.
• Prepare the coconut mousse.
• Dissolve the gelatin powder in cold water and let it swell for about 5 to 10 minutes.
• In a small saucepan heat the coconut milk, coconut cream, sugar and salt. Heat until warm and sugar is dissolved. Do not boil.
• Add the bloomed gelatin into the warm coconut mixture and stir to dissolve. Let it cool to room temperature.
• In a large bowl whip cream until soft peaks form. Add coconut mixture and mix to combine.
• Pour the mousse over the sponge. Smooth the top.
• Refrigerate for at least 4-6 hours or overnight.
• Decorate the cake with coconut truffles, fresh rosemary and gingerbread cookies. Enjoy!

• In a large bowl whisk dry ingredients together: flour, salt, spices and baking soda.
• In another bowl cream butter with sugar. Add the egg and molasses  and mix well.
• Incorporate dry ingredients to the butter mixture and stir until the dough comes together. Divide the dough in two disks and cover each with plastic wrap and refrigerate for at least 1 hour up to 3 days.
• Roll the dough between two layers of plastic wrap, or between two layers of parchment paper until 1/8 inch (2-3 mm) thick. If you want them crispy roll the dough very thin. If you want them softer roll it out thicker.
• Preheat oven to 350°F(180°C). Line two baking sheets with parchment paper.
• Cut the dough into desired shapes using the cookie cutters.  Re-roll the remaining dough  and cut more shapes. I use a fork to remove the dough between the cookies. Place the cookies onto the prepared baking sheets, leaving a little space between them.
• Bake for 7 to 10 minutes (depending on the cookie size). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
• To make the icing simply combine powdered sugar with milk or lemon juice. Spoon the icing into the piping bag and decorate the gingerbread cookies as desired. Allow to set.

• In a large bowl cream butter with sugar, honey and vanilla extract. Add the egg and mix well.
  
• In another bowl whisk dry ingredients together: flour, salt, spices and baking soda.
  
• Incorporate dry ingredients to the butter mixture and stir until the dough comes together to form a ball. Cover with plastic wrap and refrigerate for 30 minutes.
  
• Preheat oven to 350 F(180C). Line two baking sheets with parchment paper.
• Roll the dough between two layers of plastic wrap, 1/8 inch (2, 3 mm) thickness. If you want them crispy roll the dough very thin. If you want them softer roll it out thicker.
  
• Cut the dough into star shapes using the cookie cutters. I used 2 star shapes, a smaller and a bigger one.   Re-roll the remaining dough  and cut more stars. I use a fork to remove the dough between the star shapes. Place the stars onto the prepared baking sheets, leaving a little space between them.
  
• Bake for 7 to 10 minutes (depending on the cookie size). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
• To make the icing simply combine powdered sugar with milk and vanilla extract if used. Spoon the icing into the piping bag and decorate the gingerbread stars. Allow to set.
  

• Preheat oven to 425F (220C). In a large bowl place carrots and 2 tbsp of olive oil.  Add salt and pepper and toss to combine.
  
• Place the carrots in a baking sheet lined with parchment paper.  Slice the tips off garlic head. Place the garlic in aluminum foil, close and place in the tray. 
  
• Roast for about 30 minutes.
• When carrots and garlic have 5 minutes remaining, heat 2 tbsp of olive oil in a large pot. Add onion, ginger and the rest of the spices. Cook for about 5 minutes until soft. 
  
• Squeeze the garlic into the pot and add the roasted carrots. Add the vegetable stock, cover and bring to a boil.
  
  
• Reduce heat and simmer covered for 30 minutes.
• Remove from heat and puree using  an immersion blender or a regular blender. Reheat if necessary, season if needed and serve with sour cream, bread croutons or toasted seeds. Refrigerate for up to 5 days.
  

• Preheat the oven to 400 F (200 C).
• Score the surface of the drumsticks with a sharp knife in 3 or 4 places, to help the flavor penetrate, and set aside.
  
• In a small bowl mix together  honey, ginger, soy sauce, chili paste and vinegar.
  
• Coat the drumsticks with the marinade and place on a greased baking dish. If you are not in a hurry you may want to put the drumsticks with the marinade in a plastic bag for at least 30 minutes to let the flavors combine better.
  
• Place the drumsticks in the preheated oven, and after 30 minutes of baking start basting the drumsticks with reserved marinade, for few times while baking,  until sticky, caramelized and nicely browned, for another 10 or 15 minutes more.
• Remove, sprinkle chopped spring onion or chives on top and serve alongside a fresh salad.

• Preheat the oven to 350F (180C). Line a baking sheet with parchment paper. Place the breadcrumbs into a flat bowl and set aside.

• Cut the chicken breasts into 1-inch pieces and season with salt and pepper.  Coat each piece in breadcrumbs and place into the prepared baking sheet. Drizzle with a little oil and bake for 25-30 minutes until cooked through.
  

Prepare the sesame soy sauce.

• In a saucepan over medium heat add the sesame oil, garlic, ginger, chili jam and stir for a few seconds. Add the water (chicken stock), soy sauce, honey, vinegar and brown sugar. Stir until it comes to a boil.
  
• Whisk together the cornstarch and 2 tbsp of water and once the mixture is boiling add the cornstarch mixture, stirring until it thickens. Keep it on very low heat until the chicken is cooked.
  
• Pour the sauce over the chicken and top with sesame seeds. Serve immediately alongside rice.
  

• Preheat your oven to 300 F (150C) and line a large baking sheet with parchment paper.
• Place the egg whites in a mixing bowl and start whipping at medium speed until firm peaks form. Gradually add sugar and pinch of salt. Using the mixer highest speed setting, whip for about 7-8 minutes until white and glossy.
  
• Spoon the meringue out onto the prepared baking tray and using a spatula, shape it in form of an A4 size rectangle.
• Bake for 1 hour or until crisp on the outside and soft and sticky inside. At the same time place the hazelnuts in a separate sheet and bake until golden brown.
  
• Drain the cans of peaches reserving the syrup from 1 can. In case you bought a larger can reserve about 1/2 cup of syrup. Cut each peach half in 3 or 4 slices.
• Pour the reserved peach syrup into a saucepan with ginger and warm until it starts to simmer. Take off the heat and add chocolate, stirring until all melted.
  
• Take the meringue and hazelnuts out of the oven and leave to cool. Smash the toasted hazelnuts.
• Whip the cream with the sifted icing sugar and the vanilla seeds or vanilla extract until it forms smooth, soft peaks.
• Start assembling the meringue: 

  Place the Meringue on your serving plate and sprinkle half of the toasted hazelnuts on top of it. Spoon half of the whipped cream over and then drizzle with some chocolate sauce. Place the peach slices over the top. Add the rest of the whipped cream and chocolate sauce. In the end sprinkle another round of hazelnuts and orange zest.
  
• Serve immediately. It is amazing. Enjoy everybody.

Prepare the rough puff pastry.

• In a large bowl sift the flour and mix it with salt. Incorporate butter into the flour, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add the water and stir until the water is incorporated. Wrap it with cling film, and refrigerate for 20 minutes.
• Turn the pastry onto a lightly floured work surface. Roll the dough in one direction only, until 3 times the width, to a rectangle of about  6 X 17 inches (15 cm X 45 cm). Fold the top third down to the center, then the bottom third up and over that. Turn it to the left or right and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use. I actually made this a day before and chilled the dough overnight.

Prepare the rhubarb filling.

• Cut rhubarb into 1/2 inch (about 1 cm) pieces and place it in a saucepan. Add sugar, lemon zest and ginger and cook over medium heat stirring constantly, for about 10 minutes until rhubarb is soft. Add vanilla extract, stir well and transfer the rhubarb mixture into a bowl and set aside to chill.
• Preheat the oven  to 400°F (200°C). Line a baking sheet with parchment paper.
• Onto a lightly floured surface roll the dough into a rectangle of ¼ inch thickness. Place it on the prepared baking sheet. Bake for about 20-25 minutes until crisp and golden. Remove from oven and set aside to chill.

Prepare the ricotta filling.

• In a bowl whip the cream with a hand mixer. Add ricotta cheese, the sugar and vanilla, and mix until combined. Refrigerate until ready to use.
• Right before serving, add spoonfuls of ricotta filling and rhubarb filling over the baked puff pastry and with a knife create swirls to create a marbled effect. Serve and enjoy!