“My only true love, darling. I live for furs. I worship furs! After all, is there a woman in all this wretched world who doesn’t?” 

We spot a theme darling, and it’s brilliant, bad and a little bit mad. So what better way to celebrate the return of Disney’s most devilish villain, than with a black & white tea party (costumes encouraged).

Grab the kids, your friends and any unsuspecting neighbours fur a first-rate feast of cookies, meringues and sarnies. But maybe leave the dogs at home.

Black & White Cookies

Ingredients (Makes 8)

• 160g plain flour
• 80g buttermilk
• 75g butter, at room temp
• 100g caster sugar
• 1 large egg
• ½ tsp bicarbonate of soda
• 1 tsp salt
• ½ tsp vanilla extract
• 250g icing sugar
• 15ml golden syrup
• 5-6 tbsp water
• 15g dark cocoa powder

Method (45 – 55 mins)

Step 1: Preheat the oven to 170°C. Combine the flour, bicarbonate of soda and salt in a bowl and set aside. Then mix the buttermilk and vanilla extract together in a separate bowl

Step 2: Cream the butter and sugar in a third bowl, add the egg and mix until combined. Gradually add the flour and buttermilk mixes into the batter, alternating between the two until smooth

Step 3:  Line two baking sheets with parchment and scoop out 8 equal portions of the cookie dough. Bake for 15 – 17 minutes until lightly golden, then leave to cool on a wire rack

Tip: The cookies will expand in the oven, so make sure you leave enough space between them on the tray

Step 4: To make your icing, combine the sugar, 4 tbsp of water and 1 tbsp of golden syrup in a bow

Step 5: Add cocoa powder to one half of the icing, and leave the other half plain. If the consistency is too thick, add a tablespoon of water

Step 6: Flip your cookies over and decorate the flat side with half of the white icing and half chocolate icing. Ta-dah!

Cauliflower Mac & Cheese Cupcakes

Ingredients (Makes 14-16)

• 200g Macaroni
• 1 Small Cauliflower (500g -600g)
• 125g Mozzarella ball
• 60g Italian Hard cheese
• 30g Butter
• 30g Plain Flour
• 300ml Milk
• 40g Black Olives

Method (45 mins)

Step 1: Preheat the oven to 200°C. Boil a kettle and chop the cauliflower into small bite-sized pieces

Step 2: Cook the macaroni in a pot of boiling, salted water for 10 -12 minutes, or until cooked with a slight bite. Add the cauliflower half way through, then drain the water and reserve the pan

Step 3: Grate the Italian hard cheese. Drain the mozzarella, then pat it dry and rip it into small chunks

Step 4: Return the pan to a medium heat and add 30g butter when it’s hot. Once melted, add 30g flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms — this is your roux. Gradually whisk 300ml milk into the roux and cook for 5 min or until a smooth, thick sauce remains — this is your béchamel sauce

Step 5: Once thickened, add the grated hard cheese, mozzarella and macaroni cauliflower, then stir until combined. Season with a generous pinch of salt and pepper

Step 6: Place spoonfuls of the mixture into mini muffin tins and top each one with a few sliced olives. Bake in the oven for 10 – 15 minutes or until lightly browned. Leave to cool before in the tin before serving

Black & White Sarnies

Ingredients (Serves 2)

• 50g fresh or frozen blueberries
• 1 tbsp balsamic vinegar
• 1 tbsp onion marmalade
• 4 slices charcoal bread or rye
• 1 ball mozzarella cheese
• 75g cream cheese

Method (20 mins)

Step 1: Add the blueberries and balsamic vinegar to a pan and simmer until the berries begin to pop. Remove from the heat, stir through the onion marmalade and leave to cool until it’s room temperature

Step 2: Shred the mozzarella cheese and pat it dry with a paper towel

Step 3: Assemble the sandwich! Spread half the cream cheese on a slice of bread, then top with the blueberry chutney, half the mozzarella and a second slice of bread. Repeat with the second sandwich, cut them both into triangles and serve

Mini Chocolate & Blackberry Pavlovas

Ingredients (Makes 4)

• 2 large egg whites
• 40g dark chocolate chips, plus 1 tbsp for garnish
• 110g caster sugar
• ½ tsp cornflour
• ½ tsp cream of tartar
• 100g blackberries
• 150ml double cream

Method (2 ½ hours)

Step 1: Melt your chocolate in the microwave in short bursts, until smooth. Set aside to cool slightly

Step 2: Mix the sugar, cornflour and cream of tartar together in a small bowl

Step 3: Beat the egg whites with an electric whisk, until stiff peaks form. Then incorporate the sugar, one tablespoon at a time

Step 4: Once the sugar is incorporated, drizzle the melted chocolate into the mix and create a marbled look. Then spoon the mix onto a lined baking tray

Tip: Don’t over mix the chocolate or you won’t get the marble effect

Step 5: Cook the meringues for 1 hour at 100°C, then turn the oven off and leave in them in the oven for another hour to dry out completely

Step 6: Whip the double cream until thick and dollop onto your meringues (once cool) followed by a spoonful of chocolate chips and raspberries

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