Nigel Slater served up ginger biscuits and ginger fuzz on Nigel Slater’s 12 Tastes of Christmas.

The ingredients for the ginger fuzz are: 200g ice, 400g frozen cranberries, plus extra for decoration, 2-4 knobs of preserved stem ginger (depending on how gingery you like it), 3 tbsp syrup from the stem ginger jar and 500ml cider.

For the ginger biscuits: 70g butter, 80g light muscovado sugar, 2 tbsp black treacle or molasses, 8 cardamon pods, 250g plain flour, ½ tsp bicarbonate of soda, 2 tsp ground cinnamon, 1 tsp ground ginger, 1 free-range egg, yolk only, around 2 tbsp milk, 1 tbsp icing sugar and 1 lemon, juice only.