Recipe: William Shatner’s Cappuccino Muffins!

More from Food and Drink

• Recipe: Eggs Benedict

  Start the weekend the right way by making the perfect eggs benedict – wonderfully warming for an indulgent winter brunch

• Recipe: Tiramisu Bread & Butter Pudding

  A feast of flavours to satisfy those sweet cravings, this is a belter of a bread and butter pudding, which really packs a punch! Perfect for Christmas gatherings

• Recipe: Brussels Sprouts with Pomegranate & Almonds

  Brussels sprouts – they’re a festive classic that usually divides people. Yet with a simple addition of pomegranate and flaked almonds, even the most doubting of Christmas dinner diners could be won over by this recipe

• Recipe: Chocolate, Banana & Pecan Cookies

  These scrumptious fudgy cookies are a decadent treat for the whole family – delicious after a brisk autumn walk with a warming cup of cocoa

• Recipe: Chicken & Mushroom Pot Pies

  These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!

• Kids Zone: Make Your Own Festive Treats!

  Join Sara Whatley in making some yummy festive recipes that the kids (and adults!) will some yummy festive recipes that the kids (and adults!) will love getting stuck into

• Recipe: Hearty Beef & Pumpkin Stew

  This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin

• Recipe: Autumn Minestrone Soup

  This is a hearty autumn or early winter version of Minestrone Soup served with a lovely homemade pesto. Containing such a variety of vegetables – it will definitely up your 5-a-day quota

• Kids Zone: Apples, Apples and more Apples

  This month Sara Whatley and her family have gone mad for apples

• Recipe: Red Velvet Cupcakes

  Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests

• Recipe: Saffron & Lemon Chicken Joojeh Kebabs

  This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue

• South Carolina BBQ Chicken Thighs

  Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.

• Weddings: The Food of Love

  From a vegan feast to sausage, mash and gravy, what will you serve at your wedding? Sara Whatley explores the world of wedding catering

• Vino, Vidi, Vici: The Vineyards, Breweries & Distilleries of Sussex

  James Forryan investigates the history of producing wine, beer and spirits in Sussex, and how we should all say 'Cheers!' to its great success...

• Recipe: Raspberry Blancmange

  Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert

• Recipe: Sizzling Spare Ribs with BBQ Sauce

  The perfect spare ribs for your summer barbeque!

• Highweald Estate: Wines of Outstanding Natural Beauty

  One of the wonders of Sussex is the capacity to create food and drink of outstanding quality and Highweald Wine is one such example, producing English Sparking Wines of exceptional standard – Robert Veitch went to find out more, and enjoy a glass or two

• Recipe: Salted Caramel Praline Brownie

  Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

• Recipe: Olive Oil, Pistachio & Lemon Cake

  This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals

• Recipe: Pappardelle with Rose Harissa, Black Olives & Capers

  Pasta is perfect for an easy spring supper and ‘Pappare’ means ‘to gobble up’ in Italian, which is the destiny of this dish! If you prefer a little less spice, then simply reduce the quantity of harissa