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Get a taste of the tropics with this delicious cake from Pretty Edible Stylist. Sticky Pineapple, Coconut & Ginger Upside-down Cake GF Serves 10-12 1 x 400g tin of pineapple slices in juice (alternatively use a fresh pineapple and slice into 7 rings) 2-3 stem ginger balls, chopped into small chunks 200g butter, softened 200g coconut sugar (using caster sugar is okay too) 3 large eggs, lightly whisked 250g coconut flour (you can use almond flour if you wish) 1 tsp ground ginger 1 tsp mixed spice 1 tsp baking powder

Crunchy maple toffee apples from Waitrose Preparation time:15 minutes, plus cooling Cooking time:15 minutes Makes: 8 Ingredients 8 small eating apples (such as Cox) 400g caster sugar 150ml apple juice 100ml maple syrup 1 tsp cider vinegar 150g LOVE Life Berry & Nut Sprinkle, roughly chopped You will also need 8 cake pop sticks (available from John Lewis), or strong twigs wrapped with baking parchment at one end Method 1 Wash the apples and dry thoroughly with kitchen paper. Remove the stalks and push a lollipop stick about halfway into each

Fellow Sevenoaks mum and food stylist, Sue McMahon, explains a little bit about the history of pancakes and shares with us her foolproof recipe… Pancake Day, or Shrove Tuesday as it’s traditionally called in Britain, is the day before Lent starts on Ash Wednesday. Other countries celebrate Mardi Gras (Fat Tuesday), but the idea of these celebrations is the same; for using up rich foods before fasting starts for Lent. It’s said that the 4 main ingredients have special significance with the flour representing “sustenance”, the eggs representing “creation”, the

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