Prep time:

Cooking time: 11 minutes

Total time:

Serves: 12

200g Icing Sugar

100g Almonds

3 Egg Whites

40g Caster Sugar

125g Unsalted Butter at Room Temperature

250g Icing Sugar

Splash of Milk

1tsp Vanilla Bean Paste

You will need: a piping bag fitted with 1cm nozzle; a baking tray lined with non stick baking parchment; draw yourself some snowmen templates on the baking paper

  • words:
  • pictures: David Merewether

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

Giant cous cous with roasted winter vegetables & pomegranate molasses dressing

This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

Smoked Mackerel Pâté

Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...