A RYEDALE firm is keeping it in the family with their latest team member.

Claire Curtoys has joined her husband Jonathan at the drinks company Sloemotion, based at Green Farm, Barton-le-Willows. Also part of the team is Jonathan's brother, Julian, who joined eight years ago.

Claire said: "Anyone who has a small family business will know how all-consuming it becomes, so rather than trying to beat 'em, I've joined them, again.

"I worked with Jonathan in the early days of Sloemotion, that was when it was just the two of us in an office; it was quite intense.”

Back in the Sloemotion office, Claire joins an expanded team. Not only has she joined the workforce, but the couple and their children, Harry and Issy, have also recently moved to live next door to Sloemotion.

"The very first thing Jonathan did on the day we moved in was to create a small gate at the end of our garden, so that we have a short cut to the factory - it's the shortest commute ever," she said.

"Living right next to the business has, so far, been a great help for busy family logistics and day-to-day running of the business."

Claire’s top six ways to use Sloemotion Sloe Gin this Christmas:

1 Serve neat as a winter warmer on a crisp winter’s day to "warm the cockles" - in a small shot or sherry glass;

2 Sloe Royale: Pour half a shot of sloe gin into a glass and top up with Champagne, Prosecco or Cava – sit back and enjoy. It’s a great way to start a drinks party or a festive evening;

3 It always proves useful having a cooked ham at Christmas – try braising it this year in apple juice or ginger ale and using a mixture of brown sugar, sloe gin and cloves as the glaze;

4 If, like me, you have a family member who is not keen on Christmas pudding, I always need a light alternative and baked apples in sloe gin syrup proves popular;

5. Another pudding idea, useful for when friends drop by unexpectedly, drizzle some Sloe gin over some good quality creamy vanilla ice-cream.

Apples in sloe gin syrup

Ingredients

200g caster sugar 200g

400ml water 400ml

6 cooking apples

1 tangerine

Half a cinnamon stick

10 coriander seeds

3 tbsp blackberry jelly

150ml sloe gin

Method

Put the caster sugar in a saucepan, pour in the water and bring to the boil. Peel the apples, core them but leave them whole. Lower the apples into the boiling syrup, then reduce the heat to a gentle simmer.

Peel three strips of zest from the tangerine, then drop into the syrup with the cinnamon stick and coriander seeds.

Stir in the fruit jelly, then add the sloe gin and cook for 15 to 30 minutes, depending on the apple size, until tender.

Watch the apples carefully so that they do not get too soft. Serve warm, or even with freshly whipped cream.

Lastly, something fun to serve to friends at a Christmas party - Sloe gin shots

Ingredients

1 tablespoon castor sugar

6g leaf gelatine

400ml sloe gin

Method

Bring 200ml water to boil - add sugar and dissolve; remove from heat. Soak the gelatine leaves in cold water for three minutes until soft. Squeeze out excess water and then add sugary syrup. Stir until melted. Stir in the sloe gin. Pour into shot glasses or pretty vintage "jelly" glasses and place in fridge until the jelly has set.

Serve cold – or as a treat, with a dollop of whipped cream.