Cheer yourself up with chocolate during the bleak months of January and February!

January is simply NOT the time to be nibbling on carrot sticks and surviving on a lettuce leaf or two.  Even if you feel the excess of Christmas pudding still in your stomach - a shock to the system is not advisable at this bleak time of year, you'll only look and feel miserable. Hearty vegetable soups, cheesy souffles and a daily treat of chocolate is the best way to start the New Year. Wait till Lent when there is a certain warmth to the air to bring in all those good intentions.

Here are two recipes - my two favourite Christmas gifts, made by my children of course!  Easy to make - perfect gifts if you still have birthdays coming up in the next couple of months - yes, unfortunately some of us were born in February! Millionarie’s shortbread 225g plain flour 100g caster sugar 325g butter, cubed and at room temp 150g light soft brown sugar 397g can condensed milk 200g dark chocolate Pre-heat oven to 150C and line a 20cm square baking tin lined with baking parchment Sift flour into bowl, add caster sugar and pinch of salt – mix Run 175g of the cubed butter into flour to form clumps. Press mixture into tin. Create an even layer by pressing down with the back of a spoon. Bake this layer until golden brown – approx 35-40 mins Meanwhile put remaining butter and the brown sugar into a pan and stir over a low heat until butter is melted and sugar dissolved. Add condensed milk and stir over a very low heat until it simmers. Simmer for 2 minutes constantly stirring. Pour mixture on top of shortbread. Leave to set for 30 mins. Chop the chocolate, put in an ovenproof bowl and place in a low oven of 50C for 10 mins. Pour the molten chocolate onto the caramel and leave to set. Cut into chunky squares. Flapjacks with chocolate blankets 110g butter 110g Demerara sugar 110g golden syrup 225g porridge oats Pre-heat the oven to 180C and line a 20cm square baking tin with baking parchment. Melt the butter, sugar and golden syrup together in a pan until sugar is dissolved. Add oats to the pan and mix thoroughly. Press mixture into tin. Create an even layer by pressing down with the back of a spoon. Bake until golden brown – approx 20 mins. Take out, cool for 5 mins and then cut the flapjack mixture into rectangles or chunky squares. Meanwhile chop the chocolate, put in an ovenproof bowl and place in a low oven of 50C for 10 mins. Dip the flapjack pieces halfway into the molten chocolate so that they are thickly covered. Place dipped pieces on some parchment paper and leave to set. Keep and eat or give to your loved ones in a pretty jar.