I spent a fun week in the kitchen last week working on new flavours of marshmallows. The raspberry and peppermint marshmallows are old favourites now but I’ve been formulating new recipes in the back of my mind for weeks as I busied myself with other things, so as soon as I got a few spare hours I pulled out my notepad and gelatine and set to work. I started by making the faithful peppermint and raspberry flavours to get in the right frame of mind then began concocting simple blackberry marshmallows, sweet elderflower, lightly fragranced lavender, indulgent chocolate malt and warm, spicy cinnamon marshmallows. I had a great time, and the last batch was ready in time to be piled into a pretty jar and lined up with the rest next to a pot of hot chocolate at my Halloween feast on Monday. My favourite (especially dunked in the thick hot chocolate) was definitely the cinnamon, although raspberry still holds a special place at the table for nibbling. The party guests seemed to favour the cinnamon and peppermint for melting in their hot chocolate and the chocolate malt for munching solo.