For the pistachio and cranberry baubles, line a large oven tray with baking paper.

In a wide, heavy-based saucepan, melt the butter over a low heat, then add the marshmallows and stir gently until smooth.

Add the orange zest, vanilla and flaky salt, then, working quickly, fold in the Rice Krispies until evenly coated.

Mix in the cranberries and 60 g pistachios until evenly distributed, then leave to sit for five to 10 minutes, until cool enough to handle, but still pliable.

Lightly oil or butter your hands, then scoop up small handfuls of the mix roughly the size of a mandarin (about 40 g each) and drop them on to the lined tray - don't shape them yet.

Once the mixture has firmed slightly, press and roll into balls.

If adding a ribbon, do so now.

Put the coconut in a small bowl and roll each 'bauble' in it to cover lightly, then return to the tray.

Drizzle or pipe with melted white chocolate and, while still hot, scatter with the chopped pistachios.

For the chocolate, orange and ginger baubles, follow the method above, adding the cocoa and chopped chocolate at the same time as the marshmallows.

When the chocolate and marshmallows have melted, add the orange zest, vanilla, sea salt, cinnamon and ginger, then fold in the Rice Krispies and candied ginger.

Shape them into roughly 40 g balls as outlined above.

Half-dip each bauble in the melted chocolate and sprinkle with edible gold dust.

For the peppermint candy cane baubles, follow the method for the base recipe above, substituting the flaky sea salt for fine salt and the vanilla for peppermint extract.

After the five- to 10-minute cooling period (and before scooping up handfuls of the mixture), fold through the 50 g extra mini marshmallows.

Shape them into slightly smaller (30 g) balls, then drizzle or pipe with melted white chocolate and sprinkle with the crushed candy canes.