• Jenny Handley writes about the launch of Babel, a fabulous new cookbook launched in time for Christmas The launch of the book Babel, by Maranda Engelbrecht, was as nature intended. What a delight to catch up with old friends, and to make new ones, united to celebrate the unveiling of what is surely the most dramatic book of the year. The celebration started in anticipated visual splendour, where guests savoured the proud produce of Babylonstoren in their farm shop. Fellow foodies were also mystified by the rounded black bread – is it a piece of wood, a sculpture or paperweight?…

    Churros with spiced chilli chocolate are a Mexican favourite. Who can resist golden bites sprinkled in sugary goodness? The richness of chocolate is perfect with the pastry, and a kick of chilli is a welcome surprise. More yummy Mexican recipes for you to indulge in: Lime buttered corn with Mexican brown rice Spicy prawn tortillas with refried beans Sweet potato churros 

    By Andrea Pafitis-Hill“Lights… Models… Guest list?… Just do your best, darling.” If it’s any consolation, I didn’t actually say this on the day of our glamorous garden party…

    Kate de Waal from Sugar ‘n Ice offers a step-by-step guide to making fondant flowers. Kate’s classic wedding cake recipe is in the November 2012 issue of F&HE.FLOWER PASTE 250g fondant 5ml (1 tsp) CMC Holsum, for greasing 1 Mix the fondant and CMC together and leave to stand overnight. Wrap in plastic wrap and store in an airtight plastic container. 2 Rub a very thin layer of Holsum on the work surface. Roll out the paste thinly. 3 Cut out 5 large rose petals. 4 & 5 Curl the edges with a bone/ball tool on a petal mat. 6 -…