Worried by icy conditions? Fear not, the Bigfoot is here! And a proper monster it is, too. The standout features are (clearly) its huge 26in x4in off-road tyres. Combined with its reinforced spokes and rigid frame, you feel like a superhero with the ability to traverse any surface, from gloopy mud to fine sand and, this week at least, snow and ice. It’s a heavy ride (26kg with the battery) so the 250W SpinTech motor is almost a necessity. It turns what would be a clodhopper into a quick and agile flyer, reaching a top motor speed of 15.5mph. There’s no fork shox, but the giant tyres and suspension seat post deliver an incredibly comfy ride. And, with a bike this size, you’ll be relieved to hear the hydraulic disc brakes work very, very well! (voltbikes.co.uk)

Price: £2,099
Frame: aluminium
Gears: Shimano Deore 9-speed
Brakes: Tektro Auriga discs
Motor: 250W
Range: 60 miles

Whey hey hey - Happy Christmas!

Brace your elves, here’s a festive recipe for you to try at home! It’s a quick and easy recipe, and protein-packed for added goodness. This gingerbread man (as you may have noticed!) also happens to be one of the most adorable characters from a beloved kids movie… It’s a Bake Off for bikes!

Recipe for Gingerbread man shaped oatmeal cookies made with coconut protein powder

Makes 8-10 cookies, preparation time 10 minutes

300g instant porridge oats

125g coconut protein powder (I used the Whey Hey coconut from Bio-Synergy)

1/4 tsp bicarbonate of soda

1 pinch salt

1/2 tsp vanilla extract (optional)

3 large eggs

50g brown sugar

40g butter

2 American hard gums

Blue, white and pink icing

1 candy cane

Step by step

• Preheat oven to 190C/gas mark 5
• Grind oats in a food processor until you get the consistency of flour (this is just optional!)
• Combine the oat flour with Bio-Synergy coconut protein powder, bicarbonate of soda and salt, and set aside
• Warm the butter in the oven or using a sauce pan until almost liquid
• Whisk together the sugar, eggs, butter and vanilla. Add to the oat flour and protein powder, and mix well
• Line a baking tray with baking paper, and drop the cookie dough onto the tray
• Form a gingerbread bread shape with your fingers, or using a mould if you have. (I did mine without a mould, just looked up a ‘Gingey’ picture on the internet to use a model)
• Bake in oven for 6 to 8 minutes. Don’t overbake. Leave for 5 minutes to cool on the tray
• Add the icing, and the American hard gums as decoration, using a picture as model

Bon appétit! And Happy Christmas!

Recipe courtesy of wiggle.co.uk

Email Martin at martin.love@observer.co.uk or follow him on Twitter @MartinLove166