Rebecca Tomes
Digital Assistant at Gathered
Rebecca is a Digital Assistant for Gathered and loves creating online content, particularly writing articles. Writing has always been a big part of Rebecca’s life, leading her to study English Language at University, but she discovered her love of creating social media content, including photography and video, since enrolling in a level 3 apprenticeship in content creation at the start of this year. Before working for Gathered, Rebecca was the Production Editor of Today’s Quilter for almost two years and fell in love with the world of craft and the wonderful crafty community. She is extremely passionate about how craft is a fantastic mindful activity and believes everyone would benefit from taking up craft as a hobby.
Recent articles by Rebecca Tomes
Vegan cake pops
These vegan cake pops look just as great as they taste! Make them today for the perfect bite-sized treat to serve this Christmas.
Chocolate orange layer cake
Bursting with flavour, this deliciously rich chocolate and orange cake is the perfect dessert to share. Recipe and image courtesy of Marriage’s, flour.co.uk
Ferrero yule log
Enrobe rolled, ganache-filled sponge in milk chocolate to make this classic Christmas dessert. Recipe and image from Bon App! by Isabelle Dunn (£30, Smith Street Books). Photography: Alan Benson
Traditional Christmas cake
Whip up this classic Christmas cake, packed with dried fruit and nuts and smothered in apricot jam, sugary marzipan and fluffy icing. Recipe and image courtesy of Tesco,
realfood.tesco.com
Cheat’s peanut butter fudge
Try this mouth-watering fudge recipe, made with creamy peanut butter and topped with rich dark chocolate chips and chopped peanuts. Recipe and image from Sweet Treats (£9.99, Ryland Peters & Small). Photography: Ryland Peters & Small
Coconut ice
Make this classic British sweet in just 15 minutes and enjoy the sweet, coconut flavour and delightfully chewy texture. Recipe and image from Sweet Treats (£9.99, Ryland Peters & Small). Photography: Ryland Peters & Small
Jazz apple and red onion chutney
Make this easy chutney with sweet Jazz apples and tasty red onion. Recipe and image courtesy of Jazz Apples, jazzapple.com
Clementine chilli jam
With tangy clementine and fresh red chilli, this sweet and spicy jam will give your Christmas cheeseboard a delicious kick. Recipe and image courtesy of Aldi, aldi.co.uk
Vegan spiced gingerbread Christmas tree biscuits
Try this tasty vegan gingerbread cookie recipe and decorate your Christmas tree with edible ornaments. Recipe and image courtesy of Opies, bennettopie.com
Meringue topped mince pies
With a swirl of soft meringue on top, these delicious mince pies are sure to wow. Recipe and image courtesy of Marriage’s Flour, flour.co.uk
Tear and share stollen swirls
Packed with dried fruit and drizzled with delicious marzipan, these soft stollen rolls are the perfect treat to enjoy with friends and family. Recipe and image courtesy of the Easy Peasy Baking campaign, by UK Flour Millers, fabflour.co.uk/recipes
Spiced whisky caramel sauce
Make this boozy spiced caramel sauce in just 15 minutes and enhance your desserts this Christmas. Recipe and image courtesy of Robert Welch, robertwelch.com
Chocolate bark
Topped with freeze-dried berries and chopped pistachios, this tasty chocolate bark is a quick and easy treat that would make a great gift. Recipe and image from Bon App! by Isabelle Dunn
(£30, Smith Street Books) Photography: Alan Benson
Golden coffee truffles
Treat yourself this Christmas by whipping up these luxurious truffles, made with silky dark chocolate, rich coffee, and decorated with edible gold leaf. Recipe and image courtesy of Camp Coffee, campcoffeeclub.co.uk
Pfeffernüsse
With a blend of warm, fragrant spices, these traditional German biscuits are the perfect Christmas treat. Recipe and image courtesy of Cole & Mason, coleandmason.com
Recipe: Claudia Anton
Pistachio tiramisu
With moist coffee-soaked sponge fingers, sweet pistachio cream, and velvety mascarpone flavoured with pistachio liqueur, this elevated tiramisu is the ultimate decadent dessert. Make ahead: You can make this tiramisu two days ahead of time and store, covered, in the fridge until ready to serve. Recipe and image from Comfort Bakes by George Hepher (£22, Yellow Kite)
Mincemeat affogato
Ready in just 5 minutes, this mincemeat affogato recipe is the perfect after-dinner treat. To make ahead: Mix the ice cream and mincemeat together and keep it in the freezer until needed. You could mix this up a few days in advance, scoop into freezer-safe serving glasses and store in the freezer until needed, ready to finish on the day. Recipe and image courtesy of Camp Coffee, campcoffee.co.uk
Festive pavlova wreath
This pavlova wreath is the perfect centrepiece for your Christmas table, with deliciously light meringue, whipped cream, and refreshing fresh fruit. Make ahead: You can prepare the meringue base up to a week in advance. Leave it to cool, then store in an airtight container at room temperature. Add the decoration when ready to serve. Recipe and image courtesy of Seggiano, seggiano.com
Ultimate veggie gravy
Made from a blend of vegetables and enhanced with mustard and rosemary, this vegan gravy is packed with nutrients and flavour. To make ahead: Pour the gravy into a freezer-proof container. Cover and freeze for up to 3 months, or chill for up to 3 days. To serve, slowly reheat the defrosted gravy and bring to the boil. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
Carrot and parsnip dauphinoise
With tender carrots and parsnips, creamy sauce, and a crispy pecorino top, there's nothing not to love about this easy carrot and parsnip dauphinoise recipe. To make ahead: Remove from the oven at the end of step 3 and set aside to cool completely. Freeze for up to 2 months. Defrost in the fridge for 24 hours, then bring to room temperature 1 hour before baking. Bake, covered, at 200°C/180°C fan/gas mark 6 for 15 minutes, then remove the foil, top with the sage and bake for another 20 minutes. Recipe and image courtesy of Tesco Real
Food, realfood.tesco.com
Shredded sprouts with pancetta
Upgrade your sprouts this Christmas by serving them with tasty pancetta and pinenuts. Recipe and image from The Batch Lady Saves Christmas by Suzanne Mulholland (£25, Ebury Press). Photography by Andrew Hayes-Watkins
Roast potatoes
Cooked in either tasty goose fat or olive oil for a vegan alternative, enjoy the perfect roast potatoes with crispy skins and a fluffy centre. Make ahead: If you want to be super organised, make these now – roast potatoes keep in the freezer for up to 3 months. Recipe and image from The Batch Lady Saves Christmas by Suzanne Mulholland (£25, Ebury Press). Photography by Andrew Hayes-Watkins
Christmas Wellington with walnut pâté
Try this vegetarian Wellington recipe and enjoy layers of golden puff pastry, a hearty mushroom and thyme filling, and delicious walnut pâté. To make ahead and freeze, make the Wellington until end of step 3. Wrap the uncooked, assembled Wellington in foil and freeze. Defrost in the fridge overnight and bake the next day. Brush with beaten egg or plant-based milk and bake at 200°C/180°C fan/gas mark 6, following the instructions above. Recipe and image courtesy of Opies, bennettopie.com, @OpiesFoods
Roast turkey with sage, cheddar and chestnut stuffing
Enjoy succulent turkey wrapped in bacon and stuffed with flavourful sausage meat, cheddar and chestnut stuffing this Christmas. Recipe and image from The Batch Lady Saves Christmas by Suzanne Mulholland (£25, Ebury Press). Photography by Andrew Hayes-Watkins.
