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Two simple, cheap, festive recipes for Christmas. A twist on the Bloody Mary and a rich indulgent, warm, boozy chocolate pot with crushed amaretti.

For the Bloody Mary:

• Ice
• 50ml vodka
• 25ml cream sherry
• Juice of half a lime
• 1 teaspoon jarred horseradish sauce
• Few drops Worcestershire sauce
• Few drops tabasco sauce
• Freshly ground black pepper
• Pinch celery salt
• Good tomato juice, I use Cawston Press
• Celery stick to garnish

To assemble:

Place everything in a cocktail shaker, except the celery, shake until the outside is a bit frosty then strain into a glass and garnish with the celery.

For the warm chocolate pots (can also be served chilled however):

• 500ml whole milk
• 2 tablespoons plain flour
• 2 tablespoons caster sugar (or light soft brown sugar is fine)
• 100g chocolate (over 70% cocoa solids), broken into small pieces
• 1 cap vanilla extract (or seeds from a split vanilla pod)
• 40ml Amaretto liqueur
• 25g butter
• Crushed Amaretti biscuits (I used Crosta Mollica as they are really intensely flavoured)

To assemble:

1. Warm the milk gently in a saucepan over a medium heat.
2. In a separate saucepan mix together the flour and sugar then gradually add the hot milk, stir over a medium heat for a few minutes until it starts to thicken.
3. Remove from heat, add the chocolate, vanilla, Amaretto and butter and stir over a gentle heat until everything is melted and glossy.
4. Pour into your serving glasses then crumble over the amaretti and serve immediately.

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