1140ml/2 pints whole milk

6 free-range eggs

50g/2oz caster sugar

1 vanilla pod, split

20 fresh cherries, stones removed and halved

Just A Splash brandy

cocoa powder, for dusting

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• Place the milk, eggs, sugar and vanilla pod in a medium pan and heat gently, without boiling, until the mixture thickens enough to coat the back of a spoon.

• The egg nog can be chilled at this stage or served hot.

• To serve, scatter the cherries in the bottom of each serving glass. Divide the brandy between the glasses and pour the egg nog over. Dust with cocoa powder and serve.

2 to 3 tablespoons peppercorns

60g butter

1 shallot, minced

Just A Splash Brandy

100ml beef stock

60ml double cream

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1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.

2. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.

3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.