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*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. It's time to circle back around and revisit the scene from earlier, when Kevin inhales a sundae whilst watching a movie, and just like him, we're breaking the rules a little, cos we're serving this out of order! In the iconic scene, we see the aftermath of Kevin's sundae assembly in a very messy kitchen, but helpfully for us, all the ingredients are laid out. In our hero's sundae, we spied: Chocolate ice cream Hersheys chocolate sauce Large marshmallows Maraschino cherries Whipped cream  In your version, be sure to include all of Kevin's faves, but you can jazz things up with any toppings your heart desires, like these incredible Home Alone edible cake toppers . The beauty of this dessert is that you can lay out bowls of different toppings and people can put together their own sundaes. They get what they want, and you get to put your feet up and finish the movie, win-win. To up the ante, our homemade chocolate sauce is a simple way to elevate this shop bought dessert, and give it a personal touch. You can make the sauce ahead of time, then to prevent it forming a skin, just layer cling film right on top of it so it's touching the sauce. Be sure to reheat and serve the sauce warm so it's pours beautifully all over your sundaes. We hope you have enjoyed this festive special of our series 'Dinner and a Movie', a big thank you for your support and... MERRY CHRISTMAS YA FILTHY ANIMALS! CHOCOLATE SAUCE INGREDIENTS  (serves 4) 75g dark chocolate  200ml single cream  2 tbsp milk 2 tbsp sugar  1 tbsp cocoa powder ½ tsp vanilla extract  ¼ tsp salt METHOD Finely chop the chocolate , and place a small saucepan with the cream , cocoa powder , milk and sugar . Warm on a medium low heat for 3-5 mins , stirring continuously until the chocolate melts and the sugar dissolves.  Remove from the heat and stir in the vanilla and salt .  nb: if you prefer a thinner sauce, add additional milk a tablespoon at a time until you reach your preferred consistency. Serve warm, poured over ice cream. nb: You can make ahead, but cover closely with cling film to prevent a film forming, and reheat before serving.  TO SERVE Kevin's essentials: chocolate ice cream marshmallows maraschino cherries whipped cream  BACK TO TOP MENU OVERVIEW

Slurp up cinema: recreating drinks from the silver screen This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you Welcome to Gulp Fiction , in this series we recreate drinks from cinema, and encourage you to rewatch the classics with a drink in hand; join us as we sip on cinema. Today, we’re bowling, smoking, and slurping up countless White Russians with the ultimate dude in THE BIG LEBOWSKI. In this Coen Brothers' classic, a case of mistaken identity sees slacker and bowling fanatic, Jefferey "The Dude" Lebowski entwined in a tale of kidnapping, and a missing rug. The first time we meet The Dude, he is meandering around a supermarket in search of cream to prepare his signature drink, the White Russian . Despite what its name suggests, the White Russian was actually created in a hotel bar in Belgium, the "Russian" refers to the vodka base of the cocktail. The basic make up of a White Russian is two parts vodka, to two parts coffee liquor, to one part double cream. Leave out the dairy, and it becomes a Black Russian. El Duderino is rarely seen without his favourite tipple in hand, drinking a whopping nine White Russians (read: Caucasians)   during the movie, that's one every 12 minutes. Though we hope you enjoy this recipe, we don't encourage the same rate of consumption. “Careful Man. There’s A Beverage Here!” GO TO: BACK TO TOP WHITE RUSSIAN Features a staggering 9 times throughout The Big Lebowski INGREDIENTS (serves 1)   50 ml vodka 50 ml coffee liquor (such as Kahlua) 25 ml double cream Ice to serve METHOD Fill a short tumbler with ice. Pour over 50 ml of vodka, and, 50 ml of coffee liquor and mix to combine. Pour over 25ml of double cream, and stir to combine* *nb: If you want the cream to sit in a layer on top of the alcohol, then first, lightly whip the double cream for a couple of minutes to slightly thicken it, then very slowly pour into the glass, over the back of a spoon. Mix before drinking. BACK TO TOP

Cinema snacks: recreating recipes from the silver screen  This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you SKIP TO RECIPE A warm welcome to this festive feelgood special of our series ‘Snack to the Future’, where we show you how to recreate recipes from the silver screen, so you can eat your way through the movies, munching along with your favourite characters. This holiday season, we’re celebrating Kiera Knightley’s self proclaimed terrible taste in pies and indulging in the quintessentially British chrimbo classic LOVE ACTUALLY. A no bake delight invented in England in the 1970s, Banoffee Pie is both fun to say and fun to eat! This decadent dessert is a portmanteau of banana and toffee. So, it’s safe to say that the toffee, or rather caramel, is pretty crucial. You can go down many routes for the “offee” part of this sugary offering, the quickest and easiest option is to use a pre-made caramel such as these from Carnation  or Bonne Maman . This option is on the more spenny side but a good quick fix that removes the most timely step of this dessert's creation.  American recipes tend to call for a homemade dolce de leche. A delicious concoction borrowed from Latin America and made from boiling down condensed milk for hours until you have a rich deep and spreadable caramel. It’s delicious, it’s decadent, it works perfectly but... it takes AGES.  As we’re on the rainy side of the pond and in the home of the Banoffee pie, we’re going to be purists and stick to the Mary Berry route of creating a quick caramel stove top with condensed milk, butter and sugar. Mother Mary says that this is preferable as it sets up firmer than the store bought variety and frankly, who am I to go against our Queen; they call it treason for a reason. You’ve probably figured out by now that I love me some salt in my sweet, so I’m spiking my concoction with a little savoury, for a salted caramel moment. This is totally optional and you can just skip the salt if you prefer.  This is a perfect dinner party dessert as it can mostly be prepared in advance. You can make both the biscuit base and the caramel the day before, and then simply add the sliced bananas and whipped cream just before serving. You can find the written recipe below, but if you haven’t watched the episode yet, be sure to check it out over on our YouTube channel . This recipe is the perfect simple but decadent dessert to enjoy with your nearest and dearest this Christmas and show them that… Love actually is  all around us. GO TO: BACK TO TOP BANOFFEE PIE Features at 49 mins & 20 seconds of Love Actually INGREDIENTS   BASE 250g Digestive biscuits  150g Unsalted butter (melted)  CARAMEL 397G tin of condensed milk   100g dark brown Sugar  100g unsalted butter  1 tsp kosher salt    TO SERVE   2 bananas 300ml Double cream 1 tsp vanilla extract  Dusting of cocoa powder or grating of chocolate METHOD BASE In a food processor , blitz  the biscuits  to a fine crumb. If you don’t have a food processor, place the biscuits into a sealed sandwich bag and break them up with a rolling pin. Add the melted butter into the biscuits and thoroughly mix until fully combined. All of the biscuit should be coated in butter with no dry pieces remaining.  Press  into a 9 in loose bottomed tart tin  using the back of a spoon or the end of a rolling pin. The biscuit should be very tightly packed and evenly distributed.  Chill  in the fridge for at least 30 minutes .  CARAMEL  Melt the butter  on a low heat, then add the sugar  and stir to combine. Cook on a low heat, stirring constantly until the sugar has dissolved and the two are fully combined, with a treacle like consistency. Add the condensed milk  and increase the heat to bring to a simmer. Cook for 3-4 mins , stirring constantly until it thickens slightly and you achieve a rich caramel colour. Remove from the heat, add the salt  and stir to combine (skip this step if you don’t fancy a salted caramel) Pour the sauce over the chilled biscuit base and return to the fridge to set up for a minimum of an hour.  TO SERVE  Slice the banana  into 1cm  thick rounds and place in an even layer on top of the chilled, set caramel. Whip the double cream  and vanilla  to soft peaks and pipe or spoon over the bananas.  Top with grated chocolate  or a dusting of cocoa powder .  Chill until ready to serve. Pie Wish You A Merry Christmas Bite Clubbers! BACK TO TOP

Lights, camera, breakfast: recreating morning morsels from the screen This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you SKIP TO RECIPE Hello fellow food and film fanatics! Welcome to our series ‘The Breakfast Club’, where we recreate morning munchies from cinema so you can break-your-fast along with your favourite characters. In this episode, we're celebrating fatherhood by cracking some eggs along with Dustin Hoffman and whipping up the infamous French Toast from KRAMER VS KRAMER. This movie is ultimate Bite Club fodder, not only do we see a dish being celebrated (wonderful) cooked front and centre (excellent) it's also used to symbolise character transformation during the story (dreamy). We first see Ted Kramer preparing his son breakfast at the start of the movie. His wife has just left, and the self centred career man is clearly out of his depth, trying to take on the role of primary caregiver. Then, at the end, we see a confident French Toast chef and father, at ease in the role, having built a solid relationship with his son. The contrast between the two cooking scenes that bookend the movie demonstrate the development of Ted as a man and as a father, from career man to family man, and the evolution of his relationship with his son from combative to symbiotic. And people say it's just eggy bread... We're going to take a little creative licence and go for a slightly more elevated version, using rich and fluffy brioche, with some fancy pants toppings. We love to use brioche, because it is an enriched dough which means that it is rich and tender, with a slight sweetness, perfect for French Toast. * It's preferable if the bread is slightly stale, that way it soaks up all the eggy goodness like a sponge, and, it doesn't fall apart. This recipe is a great way to use up leftover stale bread. You can crown your French Toast with any toppings you like (bacon and maple syrup is another favourite over here!) but today, in the name of learning how to be a grown up like Dustin, we've gone for a luxurious lick of orange mascarpone cream, topped with a sophisticated berry compote. French Toast is a crowd pleaser for every generation, so grab a kid (preferably your own) and whip up this moorish brekkie treat together. For more hints, tips and dad jokes, be sure to check out our video here . Until next time... BACK TO TOP SKIP TO RECIPE TOPPINGS FRENCH TOAST Features a t 13 minutes & at 1 hour, 38 mi nutes of Kramer vs Kramer INGREDIENTS  (serves 2) 3 medium eggs 2 tbsps milk 2 tbsps double cream 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 4 thick slices brioche loaf * Butter for frying TO SERVE Berry compote - recipe here Mascarpone cream - recipe here Dusting of icing sugar METHOD Take a shallow bowl that's large enough to soak your bread slices in. Crack in the eggs , milk , double cream , cinnamon and vanilla . Whisk until combined. C oat both sides of the brioche slices in the egg mixture  nb: soak the bread a slice at a time right before it goes into the frying pan, don't pre soak! Cook in a large frying pan on a medium heat, with a knob of butter for 3-4 mins until golden brown. nb: Once it’s in the pan, leave it alone, we want this to form a lovely golden crust, so avoid moving it around. Flip over to the other side for 2-3 mins , until golden brown on the other side. Serve warm with a slathering of mascarpone cream and a quick berry compote .  TOPPINGS BERRY COMPOTE INGREDIENTS  (serves 2) 300g of frozen mixed berries 1/2 a large orange (zest + juice) 2 tbsp sugar METHOD Place all the ingredients in a small saucepan , and bring to a simmer on a medium high heat. Reduce to a medium heat, and simmer the berries for 10 - 15 minutes , until the fruit breaks down, the liquid reduces, and and you have a loose, jammy consistency. Serve on top of the french toast with a dollop of mascarpone cream. MASCARPONE CREAM INGREDIENTS  (serves 2) 100g mascarpone 100ml double cream 1 tsp vanilla extract 1/2 large orange (zest only) METHOD Mix together all the ingredients together in a small bowl until smooth and combined. Serve dolloped over french toast with lashings of berry compote. BACK TO TOP

Cinema snacks: recreating recipes from the silver screen  This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you GO TO: RECIPE Welcome to our series ‘Snack to the Future’, where we show you how to recreate snack-sized recipes from the screen, so you can munch your way through the movies, along with your favourite characters. This year, the classic coming-of-age comedy CLUELESS turns a staggering 30 years old. This may come as quite a shock because somehow, Paul Rudd looks exactly the same but, it has in fact been a gobsmacking three decades since Cher Horowitz taught us that life isn't worth living unless your enrobed in Alaïa. What the heck is Paul Rudd's secret, I hear you cry?! (Well, I'm hardly going to say it's not the cookies...) In this recipe, we brown the butter, and then cool our beurre noisette back down to room temp before continuing with our bake. This does add a little extra time, so you could simplify things and skip this step but, browning the butter adds a lovely nuttiness and depth of flavour, so we think it's worth doing to really ramp things up. ** We call for chilling in the fridge for a minimum of 45 minutes before baking, which allows the flour in the dough to fully absorb the moisture. Hydrating the dough like this results in a chewier cookie, which we prefer to it's cakey cousin. Making sure the dough is really cold before it goes in the oven also prevents spread, so you end up with thicker, taller cookies, but, this is all just personal preference and here at Bite Club, we don't judge your choices. Do you prefer fashion victim, or ensembly challenged? A combo of dark and milk chocolate is totes fashionable and gives you that perfect balance of sweet/creamy and nutty/bitter. * We prefer to use a bar chopped up into chunks, rather than using chocolate chips (ugh, as if!) Chips are just too small to give you those molten pools of decadence and, let's be honest, the chocolate is usually a bit... what's the word... crap . To get the best cookies, you want to use the best chocolate you can get your hands on. We all know that whenever a boy (or girl) comes over, you should always have something baking, and these simple but DELICIOUS cookies will be sure to impress. Just make sure you keep an eye on them, cookies always take less time to bake than you think, so be careful not to pull a Cher and burn them, she really is Clueless. Ready, set, BAKE 🍪 BACK TO TOP CHOCOLATE CHIP COOKIES Features at 59 mins & 5 seconds of Clueless INGREDIENTS   (makes 12) 220g Plain flour 150g Unsalted butter 1 tsp Bicarbonate of soda 1 large egg + 1 egg yolk 80g Dark chocolate * bar, not chips 80g Milk chocolate  * bar, not chips 70g Dark Brown Sugar 50g Caster sugar 1 tsp Vanilla extract  ¼ tsp Kosher salt  Sprinkle of flaky salt to finish (optional) Ice (for chilling the browned butter) METHOD Pre-heat the oven to 200°C / 180°C fan.   Melt the butter in a small saucepan on a medium heat. Bring to a simmer, for approx 5 minutes until the white flecks (milk solids) at the bottom of the pan turn dark brown. Fill the bottom of a large bowl with ice , then place a smaller bowl inside. Pour the browned butter into the smaller bowl, and stir continuously, scraping down the sides, for around 3-4 mins , until the butter reduces temperature and solidifies (resembling room temp, beaten butter). Discard the ice. Add the dark brown sugar and the caster sugar to the butter, and fold to combine. (Avoid whipping, and adding excess air, as this will result in a cakey cookie). Add the 1 egg + 1 egg yolk , kosher salt and vanilla extract to the butter mixture and mix together until fully incorporated. Sift the flour and bicarbonate of soda into the mixture and fold until combined.   Chop the chocolate bars into chunks. Reserve about a third of the chocolate for topping, and fold the remaining chocolate into the dough. Portion the dough into twelve ( approx 2.5 tbsp of dough per cookie ), roll into balls, and place onto a lined baking sheet . Make sure you leave at least two inches between each ball to allow space for them to spread without merging into one giant cookie sheet (though that sounds pretty good actually). Top each cookie with the reserved chocolate, to ensure you have perfect visible chunks on each one. Cover loosely with cling film and chill in the fridge for 45 minutes ** Bake the cookies for 10-12 mins until they just begin to colour on the edges. The cookies will set up as they cool, so they should still be very soft at this stage. Leave the cookies to cool and firm up on the baking tray(s) for at least 10 mins before you attempt to move them. Optionally, sprinkle each cookie with a little flaky sea salt . (Maldon is obvs our fave!) Transfer to a wire rack and leave to cool before serving; patience is (supposedly) a virtue.   BACK TO TOP

Lights, camera, breakfast: recreating morning morsels from the screen This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you Merry Christmas to all elves and humans alike! And a big warm welcome to this fiendishly festive episode of our series ‘The Breakfast Club’, where we show you how to recreate morning munchies from cinema so you can break your fast along with your favourite characters. This Christmas, we're starting the day in the sweetest way, by indulging in Jon Favreau's fish out of water festive comedy ELF , which can you believe is 22 years old?! Yes, you read that correctly... Might be time to start botox... As we know, elves try to stick with the four main food groups: candy, candy canes, candy corns, and syrup. So, this sugar drenched spaghetti might be the dream brekkie for all of elf kind, but if you want to start the day in a more palette pleasing way, we have created this human friendly version . Our human appropriate take on Buddy's fave Breakfast Spaghetti substitutes the pasta for crepes, cut into thin slithers to replicate spaghetti. We use a simple 3-2-1 method for our crepes: that's 3 00 ml milk - to 2 eggs - to 1 00 g plain flour. Accounting for 1 egg per person, this means the recipe can be easily scaled to suit any sized elf army. This Christmas morning, we will be serving up our crepe spaghetti with a bar of assorted toppings, with all of Buddy's favourites, and a few fruity extras. But, if a savoury brekkie is more your game, be sure to check out our 'Who Hash' recipe, inspired by How The Grinch Stole Christmas . Thank you to all our fellow Bite Clubbers for all the love and support this year 💜 We hope you have a VERY Merry Christmas and a Happy New Year. XOXO BACK TO TOP ELF VERSION HUMAN VERSION BREAKFAST SPAGHETTI - THE AUTHENTIC ELF VERSION Features at 47 minutes & 10 seconds of Elf INGREDIENTS   Spaghetti   Maple syrup   (no limit on quantity) TO SERVE Sno-caps  Mini marshmallows Chocolate syrup  M&Ms   Pop Tarts   METHOD Cook the spaghetti as per packet instructions, drain and plate up. Drown in maple syrup, drizzle with chocolate syrup, and massage to combine (eww) . Top with mini marshmallows, Sno-caps, M&Ms and crumbled Pop Tarts. BREAKFAST SPAGHETTI - THE EDIBLE HUMAN VERSION INGREDIENTS  (serves 2) 300 ml milk  2 large eggs 100 g plain flour  Pinch of salt 2 tbsps unsalted butter (plus extra for cooking)  TO SERVE Maple syrup  Sno-caps  Mini marshmallows Chocolate syrup  M&Ms  Frosted Chocolate Fudge Pop Tarts  Any other toppings of choice e.g. berries or sliced banana METHOD THE BATTER Melt 2 tbsps of unsalted butter and put aside to cool down. In a measuring jug , beat together the eggs and the milk. In a large bowl , sift in the flour with a pinch of salt. Make a well in the centre. Slowly pour in the milk/egg mixture into the well, whisking constantly until the flour is fully incorporated with no large lumps. Pour in the cooled butter and whisk until incorporated into the batter. Cover and leave to rest at room temperature for an hour * COOKING THE CREPES Heat a crepe pan on medium heat** Grease the pan with butter. Pour about ¼ cup of batter into the pan using a ladle or a measuring cup. Swirl the pan so that the batter covers the bottom in a thin, even layer.  Cook for 30-45 seconds, then flip. On the second side, cook for a further 20-30 seconds.  Remove the cooked crepe and put aside. Cover with a clean, dry tea towel to keep warm.  Repeat with the remaining batter, wiping the pan with kitchen roll between each crepe and then adding a fresh knob of butter ***  SLICING + SERVING Layer up two crepes and roll into a cigar. Slice thinly into small strips, approx. 5mm thick. Repeat with remaining crepes.  Serve the crepe spaghetti alongside a platter of all Buddy's favourite toppings and any extras that tickle your fancy.  NOTES: * Resting the batter allows the flour to fully absorb the liquid and gives the gluten the chance to relax, improving the texture of the finished product. It is not crucial, and if time doesn’t allow, you can skip this step, but it will yield better results. You can make the batter up to 48 hours in advance and keep refrigerated.  ** Using a crepe pan will make it much easier to control the distribution of the batter, and to flip the crepes. If you don’t have one, then use a frying pan - the shallower and the lighter, the better.  *** If you don’t wipe down your pan between each crepe,  the excess butter left in the pan will burn and leave black flecks on your crepes. Not cute. BACK TO TOP

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE " Where the heck are the BBQ crisps in Home Alone? " we hear you cry! You would be forgiven for thinking that we are hallucinating salty snacks (it's been known to happen) but, there actually is a sneaky bag in the iconic snack-binging-movie-watching scene of our Christmas fave. In the scene, Kevin is eating an Ice Cream Sundae, but at this point in our eat along movie night, we're not ready for dessert so, we're honing in on the big bag o' chips chilling in the background and whipping up a crunchy delight. Kevin's snack of choice is Frito Lay's Crunch Tators. Which, thanks to the wonderful Home Alone Wiki , we understand are the BBQ flavour and have since been discontinued. As we never got to try the alligator faves, we have concocted our best guess spicy bbq seasoning, but we welcome you to have a play around and adjust to your liking. The beauty of making your own crispies is that you can experiment with seasoning and thickness to really make them your own. If you fancy a larger crisp- use a bigger potato. Want a thicker slice- go for it, just increase the cooking time. Feel like flavouring them with strawberry protein powder- actually wait, don't do that. Tell me a bigger flex than serving homemade crisps to your nearest and dearest (I'll wait) but they are surprisingly simple, if a little long winded. You can make these a couple of days before serving and store in an airtight container until the big night, just  make sure they are fully cooled before storing, otherwise they will go soggy. There is a pesky little step in this recipe that is low on labour but high on time... soaking the potato slices. You might be tempted to skip this step, but it helps to draw the starch out of the potato and stops the crisps from sticking together during frying. So please, Just Do It. Drying the potatoes post soaking however, is annoyingly labour intensive. There is a reason they say that oil and water don't mix, and unless your want to explain to your dermatologist why you decided to get an at home chemical peel, then please take the time to make sure that the tatties are properly dried before they meet hot oil. In the unlikely event that you have leftovers, you can store the crisps in an airtight container lined with a piece of kitchen roll for a couple of days before they start to lose their crunch. If you haven't already, be sure to check out our video so you can follow along step by step. Happy snacking! INGREDIENTS   3 medium potatoes  peanut/groundnut or vegetable oil for deep frying  BBQ seasoning 2 tsp smoked paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp light brown sugar  ½ tsp smoked salt ½ tsp black pepper ¼ - ½ tsp cayenne pepper (to taste) METHOD Wash and dry the potatoes . Using a mandolin e , thinly slice the potatoes approx 2mm thick . **Be cautious when using a mandoline and wear a protective glove and/or use the guard provided. If you don't have a mandoline, slice using a sharp nice, consistency in thickness is key for even frying. Place the sliced potato in a large bowl and cover with cold water. Soak for 30 mins. Fill a large heavy bottomed pot at least 3 inches deep with groundnut/vegetable oil. Warm on a high heat. Drain and pat dry the potato. It needs to be fully dry before frying or the oil will splatter. If you have a thermometer , when the oil reaches 180°C , it's ready. If you don't have a thermometer, then drop in a slice of potato, it's good to go if it immediately starts to sizzle. Fry in small batches for 5-7 mins until golden. Remove using a wire skimmer or slotted metal spoon, and drain on kitchen towel in a single layer. The oil temperature will drop during frying, so be sure to bring it back up to temperature between batches. Leave the crisps to cool on the kitchen towel before seasoning. In a large bowl , mix together all the BBQ seasoning ingredients, add the crisps, and toss to coat. BACK TO TOP MENU OVERVIEW

Slurp up cinema: recreating drinks from the silver screen GO TO: RUM PUNCH RECIPE         PINEAPPLE JUICE RECIPE This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you Welcome to a fantabulous festive edition of our series ‘Gulp Fiction’  where we show you how to recreate drinks from cinema so you can slurp along with your favourite characters. We encourage you to rewatch the Chrimbo classics with a (sometimes flaming) drink in hand and join us as we sip on cinema this Christmas.  In this festive spectacle, we’re soaking up ultimate holiday classic IT'S A WONDERFUL LIFE . Here at Bite Club, we serve all kinds of drinks, not just hard drinks for men who want to get drunk fast, so we're making angelic wishes come true by serving a FLAMING RUM PUNCH . Yes, we're gonna be showing off to our friends and family and setting fire to their festive tipple. Burning alcohol produces a blue flame, think nana's Christmas pudding you always loathe to eat. If you want to make the flames yellow and snap, crackle and pop, simply sprinkle a little cinnamon from a height and you will get the results you saw in our video . In case setting hearts alight this Christmas wasn't enough, we're taking showmanship to the next level by using this homemade pineapple juice as a mixer. Casual. (Don't tell anyone it's actually super duper easy... that can be our little secret). If you haven’t watched the episode yet, make sure to check it out and give us some love, so we can keep doing what we're doing. Thanks, you're an ANGEL ✨✨ Cheers to a Merry Christmas 🥂 GO TO: RUM PUNCH RECIPE         PINEAPPLE JUICE RECIPE BACK TO TOP FLAMING RUM PUNCH Features (verbally) a t 1 hours, 47 minutes and 28 seconds of It's A Wonderful Life INGREDIENTS (serves 6)   150ml orange juice 150ml pineapple juice  50ml lime juice  25ml of grenadine   25ml simple syrup (adjust to taste) Dash of bitters  200ml spiced rum TO SERVE Clove studded orange slices or whole kumquats Lime slices Maraschino cherries  Ice METHOD In a large punch bowl , mix the orange , pineapple and lime juices together (nb: freshly squeezed orange and lime juice is preferable) Add a couple of dashes of bitters .   Add the grenadine and half the simple syrup , and mix to incorporate. Taste, and if required, add additional simple syrup to taste (nb: freshly squeezed juice will likely be more tart and require the full measure of syrup) Garnish with clove studded sliced oranges or kumquats , lime slices and maraschino cherries .  THE FLAMING RUM !! Do not add the rum until serving, it will only set alight if it is sitting atop the punch, and not fully mixed in !! Very slowly pour the rum into the punch bowl, over the back of a spoon, so it settles in a layer on top of the punch. Light, using a long match or blow torch . The flames will be blue, to make them yellow and more visible, from a height, sprinkle a little ground cinnamon over the flames. TO SERVE Serve over ice with kumquats/citrus slices and maraschino cherries  BACK TO TOP PINEAPPLE JUICE INGREDIENTS (makes 750ml)   1 whole pineapple 150ml water 1-3 tbsp sugar (to taste)    Lemon juice (to taste)   METHOD Peel, core and cube the pineapple into 2 inch chunks. To a blender , add the pineapple , water , one tablespoon of the sugar , and a few drops of lemon juice . Blend until smooth. Strain the juice through a cheesecloth to remove the pulp. Taste, and add additional sugar/lemon to taste. (nb: the amount you require will vary according to how sweet/tart your fruit is) BACK TO TOP

Munch the movies at Christmas: hosting a dinner party movie screening Ever watched a (Christmas) movie and thought, damn that looks tasty... ... I'll have what she's having? Well now, you can *This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. Welcome to this festive edition of our series DINNER AND A MOVIE. In this series, we show you an array of recipes to eat along with your favourite characters, as you host epic dinner party movie screenings. With timecodes to remind you when to serve each dish, and table dressing ideas to set the scene, you can create an immersive cinematic experience at home. This festive season, we are celebrating all the culinary delights on offer in the ultimate chrimbo classic HOME ALONE. If your palette is akin to that of a 8 year old boy then goodness do we have some treats in store for you... Get ready to carb load this Christmas! You can find the written recipes here, but if you haven’t watched the episode yet, go show it some love here . Merry Christmas, Ya Filthy Animals! THE TABLE: A few nods to the movie mixed with some festive touches make for a superbly immersive and dramatic setting for your cinematic dinner. We're most proud of our doodled Home Alone tablecloth, an homage to Kevin's 'Battle Plan'. It's an inexpensive and fun ode the film, and it doesn't matter how bad you are at drawing, thankfully it's actually meant to look like an 8 year old did it. We drew on this tablecloth with these pens to create the Battle Plan for our dinner. To serve up our starter, we made 'Little Neros' stickers for these mini pizza boxes Toy soldiers : Kevin's weapon of choice is our decoration of choice These napkins  celebrate Kevin's love of all things tartan. Alternatively, you could just wear your PJs.  THE MENU     STARTER Make both yours and Kevin's dreams come true with a lovely cheese pizza just for one. We've scaled down to little pies for starter size and recommend serving in little pizza boxes because.... well, it's just cute as hell. LITTLE NERO'S CHEESE PIZZA    Served at 9 mins CLICK HERE  FOR THE RECIPE SNACKETY SNACK Kevin knows you can't watch a good movie without the salty, crunchy hit of a good bowl of crisps (read chips on Kevin's side of the pond) and making your own is both the ultimate flex and easier than you might think. Winner. BBQ CRISPS Served at 23 mins 35 secs CLICK HERE  FOR THE RECIPE FISH COURSE The McCallisters know that every sophisticated dinner party should have a fish course, and their shrimp cocktail is simple, impressive and has just the right dose of nostalgia. SHRIMP COCKTAIL Served at 46 mins 25 secs CLICK HERE  FOR THE RECIPE MAIN COURSE If Kevin's beloved boxed mac and cheese doesn't quite do it for you, then our indulgent home made version is just the level up that you're looking for. Get your camera ready for this cheese pull... MAC AND CHEESE   Served at 1 hour 16 mins CLICK HERE  FOR THE RECIPE DESSERT An ice cream sundae bar is (literally) the cherry on top of this menu and despite what the name suggests, is suitable for any day of the week. ICE CREAM SUNDAE Served at... when you fancy! CLICK HERE  FOR THE RECIPE

*This post contains affiliate links. If you use these links to buy something we may earn a commission. Thank you. SKIP TO RECIPE The most celebrated food in Home Alone is pizza. It appears multiple times across the franchise, from a New York limo, to our first sighting of iconic antagonist Harry. In fact, without a sibling fight over pizza, Kevin would never have ended up Home Alone. The McCallister's favourite pie comes from the fictitious restaurant Little Nero's, based on the US institution Little Ceasers, and Kevin favours a simple cheese slice. We're kicking off our carb-loaded Christmas dinner by scaling down to individual pizzette size, so there's no fighting and everyone can say they have a "lovely cheese pizza just for me" . If you prefer, you could shape larger, classic 12 in pizzas- this recipe would make two. Pizza features so early on in Home Alone, that you could get your guests involved in making their own, before you sit down to watch the McCallisters eat theirs. Go with whatever toppings tickle your fancy, but we're being purists today and sticking with the classic cheese. In a final flourish of authenticity we're serving up in our very own Little Nero's pizza boxes . As ever, we break down the recipe step-by-step in our YouTube video, so if you haven't already, be sure to check it out. Nice tip, thanks a lot. INGREDIENTS   (makes 4 small pizzette or 2 large pizzas) DOUGH GO TO: METHOD 400g strong white bread flour 250ml lukewarm water  5g fast action dried yeast  ¼  tsp salt ½ tbsp sugar  1 tbsp olive oil Additional flour for shaping  Fine semolina for dusting the peel - can be substituted for additional flour SAUCE GO TO: METHOD 400g tin of finely chopped tomatoes 1 tsp salt  1 tsp sugar  ½ tsp dried oregano  TOPPINGS 150g firm, low moisture cheese (I use 50/50 firm mozzarella cucina + smoked scamorza) 20 - 30g Parmesan METHOD DOUGH Fill a measuring jug with the lukewarm water , then add the yeast and sugar . Leave aside for 10 mins to check that your yeast is alive and kicking. In a large bowl, or in the bowl of a stand mixer , mix together the strong white bread flour and salt until combined, then create a well in the centre.   Pour the olive oil into the well, then slowly trickle in the water/yeast mixture and mix to combine. Once it starts to come together to form a shaggy dough, switch to a dough hook attachment or, if hand kneading turn onto a lightly floured work surface. Knead for 8 - 10 mins until the dough is smooth, elastic and stretches easily. Divide the dough evenly and shape into balls. Divide into  four  for individual sized pizzette, or into two for large pizzas. For maximum flavour, place the balls of dough in a greased, airtight container and refrigerate for 24 - 72 hours.  Alternatively, place on a greased, lined baking tray, cover, and prove in a warm place for 1 - 1.5 hours until the dough has doubled in size. If cold proofing, remove the dough from the fridge and bring back to room temp for an hour before shaping. SAUCE GO TO: INGREDIENTS This sauce does not require pre-cooking, the thin layer of sauce atop the pizza will cook through during baking. Simply mix together the tomatoes * with the salt, sugar and oregano and put aside. *I recommend using these 'Mutti' finely chopped tomatoes , if you are using something more chunky, give it a blitz with a stick blender PRE-HEAT OVEN Place a pizza stone ** near the top of the oven and pre-heat the oven to its highest temperature- mine goes to 270°C fan.   The stone needs to be pre-heated for 30-60 mins before baking. **If you don't have a pizza stone, you can use an upturned rimmed baking sheet, upside down in the centre of the oven. If you aren't going to be using a pizza peel, you do not need to upturn the baking tray. SHAPING Dredge one of your dough balls in flour and then place on a well-floured work surface. To shape, work the dough from the middle out with your finger tips / knuckles, leaving a small rim around the end to form the crust. Use the gravity method to stretch and shape. Lift the dough, and keeping your hands at the ten and two position, slowly rotate the dough through your hands, allowing its own weight to stretch it out. Each pizza should be about 6 inches in diameter if you're going for individual pizzette size. Sprinkle a small handful of fine semolina or flour on a pizza peel *** and place your dough round on the peel. ***I f you don't have a pizza peel, then remove the pre- heated tray from the oven, and very carefully, transfer over the dough round and add your toppings to the dough whilst it's on the hot tray. The tray will begin to drop in temperature as soon as it is removed from the oven - so work quickly - and to get a better result, you should use a pizza peel. TOPPING GO TO: INGREDIENTS Top the pizza dough with sauce - less is more - a couple of tbsps will do. Optionally, sprinkle with a little grated parmesan  for an extra umami hit. Then top with the grated mozzarella / scamorza mix. Use 1/4 of the cheese if making 4x pizzette, or 1/2 the cheese if making 2x large pizzas. BAKING Transfer the pizza to the oven. Position the peel at the back of the stone/tray, gently wigging the pizza until it starts to slide off, then quickly and confidentially pull the peel back in one quick motion. Bake for 5 - 6 mins until the crust is golden brown and the cheese is starting to char in places. Remove from the oven by sliding the peel under the pizza, and transfer to a wire rack. This prevents a soggy bottom and frees up the peel for the next pie. Then repeat!  For a bit of fun and all important true to movie authenticity, serve in pizza boxes . Yum, a lovely cheese pizza just for me. BACK TO TOP MENU OVERVIEW