Known as the 'fruit of the gods' by the ancient Greeks, Persimmons were cultivated in China more than 2000 years ago and introduced to Japan in the 7th century and Korea in the 14th century. They are associated with good luck and longevity.

The medicinal value of persimmon bark and fruit was touted in a number of 19th century cures and they are thought to have mystical powers to aid aches and pains.

The variety Rojo brillante (bright red) is grown in the Ribera del Xúquer Valley, near Valencia. This fruit has pale orange flesh and tastes like a cross between a mango and a pear. It is an ideal winter fruit as it’s rich in Vitamin C, has twice as much fibre as an apple and due to a high content of glucose, makes a perfect pre-workout snack.

Butterfly cakes are quintessentially English and a favourite of mine since I was knee high to a grasshopper and are a little bite of loveliness compared to their bold and brassy cousins, muffins.

These unguilty little pleasures are made from silky kefir a naturally fermented bio-live milk, originating from the Caucasus mountains some 2000 years ago and often referred to as 'the champagne of milk' as it supports digestion and immunity and boosts energy levels. Kefir literally means ‘long life’ or good life’ in old Turkish. Sweetened with toffee flavoured Barbados sugar, enveloped in a huge hug of xmas spice, chunks of persimmon and topped with a sprinkling of fairy dust from God's own country, Yorkshire.