Ingredients

• 1 red onion, halved and thinly sliced
• 1 lime, juiced
• Pinch of sugar
• 4 sausages
• 6 rashers streaky bacon
• 200g tortilla chips
• 200g cooked chicken or turkey, chopped
• 100g cranberry sauce
• 150g melty cheese, use anything from the cheeseboard such as cheddar, brie, red leicester or stilton
• 1 tsp olive oil
• Small bunch of sage, leaves picked

Method

1. Mix the onion, lime juice, sugar and a generous pinch of salt in a small bowl. Set aside.
2. Heat the grill to medium-high and line a large baking tray with foil. Squeeze the sausagemeat from its skin and roll into small meatballs, you should get 5-6 per sausage. Arrange over the tray and grill for 8-10 mins, turning halfway through cooking, until browned and cooked through. Tip into a dish and set aside.
3. Arrange the bacon on the same baking tray and grill until crisp, about 5 mins on each side. Remove to a plate and leave to cool. Turn off the grill and set the oven to 200C/180C fan/gas 6.
4. Pour away any juice or fat from the tray, but don’t worry about washing it. Spread half the tortilla chips over the tray. Top with half the sausage balls, half the turkey, a few blobs of cranberry sauce and half the cheese. Scatter the rest of the tortilla chips, sausage, turkey, sauce and cheese on top then bake for 15 mins, until the cheese has melted.
5. Meanwhile, heat the oil in a pan over a medium-high heat and fry the sage leaves until crisp. Serve the nachos scattered with the pickled red onions, fried sage leaves and crumbled crispy bacon.

Ingredients

• 85g pack sage & onion stuffing mix
• 300g sausagemeat
• 90g cooked chestnuts, chopped
• 50g dried cranberries
• 12 rashers smoked streaky bacon or pancetta

Method

1. Put the stuffing mix in a bowl and pour over 150ml boiling water. Leave the mix to absorb. When cool, add the sausagemeat, chestnuts and cranberries and bring everything together with your hands. Cut each rasher of bacon in half lengthways so you get 24 long strips of bacon.
2. Cross two bacon strips, then roll a walnut-sized ball of the stuffing mix and sit it on the cross. Wrap the stuffing in the bacon and sit on a lightly oiled baking tray, cross-side up. Repeat to make 12 stuffing balls. Can be made up to two days ahead and chilled. Heat oven to 200C/180C fan/gas 6 and roast the stuffing balls for 25-30 mins until the bacon is crisp and the stuffing is cooked.

Ingredients

• 2 tbsp olive oil
• Knob butter
• 1 onion, finely chopped
• 500g sausagemeat or skinned sausages
• Grated zest of 1 lemon
• 100g fresh white breadcrumbs
• 85g ready-to-eat dried apricots, chopped
• 50g chestnut, canned or vacuum-packed, chopped
• 2 tsp chopped fresh or 1 tsp dried thyme
• 100g cranberries, fresh or frozen
• 500g boneless, skinless chicken breasts
• 500g pack ready-made shortcrust pastry
• Beaten egg, to glaze

Method

1. Heat oven to 190C/fan 170C/gas 5. Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
2. Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.
3. Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
4. Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
5. Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.

Ingredients

• 1 tbsp olive oil
• 15g butter
• 1 large onion, finely chopped
• 2 sticks celery, finely chopped
• 2 garlic cloves, finely chopped
• 200g chestnut mushrooms, finely chopped
• 1 red pepper, halved, deseeded and finely diced
• 1 large carrot, grated
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 100g red lentils
• 2 tbsp tomato purée
• 300ml vegetable stock
• 100g fresh breadcrumbs
• 150g mixed nuts such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
• 3 large eggs, lightly beaten
• 100g mature cheddar, grated
• Handful flat-leaf parsley, finely chopped

For the tomato sauce:

• 2 tbsp extra virgin olive oil
• 2 garlic cloves, finely sliced
• 1 sprig rosemary
• 400ml passata

Method

1. Line the base and sides of a 1.5 litre loaf tin with parchment paper.
2. Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
3. Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
4. Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
5. Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool. Heat the oven to 180C/ fan 160C/ gas 4.
6. Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
7. Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
8. Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
9. Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
10. Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
11. Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
12. To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
13. It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

Ingredients

• 6 sheets filo pastry
• 75g melted butter
• 4 tbsp cranberry sauce, plus extra to serve
• 100g vegetarian brie, cut into 18 pieces
• 1 tbsp poppy seeds

Method

1. Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Unravel a sheet of filo pastry onto a chopping board, covering the rest of the filo with a damp tea towel so it doesn’t dry out. Brush the filo sheet liberally with some of the melted butter, then cut into three strips lengthways.
2. Spoon ½ tsp cranberry sauce over the top right-hand corner of each pastry strip and place a piece of brie on top. Fold the pastry over the filling to create a triangle, then continue to fold the pastry over itself down the length of the strip. Brush with more butter to seal, then sprinkle over the poppy seeds and place on the lined baking tray. Repeat with the remaining ingredients. (The parcels can be covered and chilled in the fridge for up to a day or frozen for up to three months).
3. Bake for 15-20 mins (or 20-25 mins from frozen) until deep golden brown. Leave to stand for 5 mins before serving with some extra cranberry sauce.

Ingredients

• 125g dairy-free margarine, plus extra for greasing the bowl and paper
• 375g dried figs
• 75ml rum
• 350g mixed sultanas and raisins
• 1 large eating apple, peeled, cored and grated
• 85g light brown soft sugar
• 85g dark brown soft sugar
• 100g breadcrumbs
• 100g self-raising flour
• ½ tbsp allspice

Method

1. Grease a 2-litre pudding bowl with dairy-free margarine, then line the base with a circle of baking parchment. Grease a large sheet of baking parchment, then lay it on top of a large sheet of foil, margarine side up. Fold a pleat in the middle of each sheet.
2. Roughly chop 125g of the figs and set aside. Put the remaining figs, the dairy-free margarine and the rum into a large food processor and whizz until smooth-ish, then scrape into a large mixing bowl. Tip in the chopped figs, sultanas, raisins, grated apple, sugars, breadcrumbs, flour and allspice. Stir everything together, then spoon into your pudding basin.
3. Cover with the buttered paper-foil sheet, tie with string and trim. Lower into a large saucepan, with upturned saucers or scrunched-up bits of foil in the bottom (so the pud doesn’t touch the bottom), then fill the pan with enough boiling water from the kettle to come halfway up the sides of the bowl. Cover with a lid and simmer for 3 hrs, topping up the water as needed. Remove and leave to cool. Will keep in a cool, dry cupboard for up to a year.

Ingredients

• 320ml milk
• 2 tbsp treacle
• 50g cold butter, cut into cubes
• 500g strong white bread flour, plus extra for dusting
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 7g sachet fast-action dried yeast
• 2 tbsp light brown soft sugar
• Vegetable oil, for proving

For the spiced butter:

• 100g butter, softened
• 100g light brown soft sugar
• 2 tsp vanilla extract
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• Pinch of ground cloves
• 3 balls of stem ginger, finely chopped

For the icing:

• 75g butter
• 100g soft cheese
• 150g icing sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger

Method

1. If you have time, prepare the dough the day before you want to bake – this will help develop the flavour. Warm the milk in a pan over a medium heat until just steaming (don’t let it boil), about 5 mins. Remove from the heat and add the treacle and butter, swirling the pan for 1-2 mins until the butter has melted and the milk has cooled slightly (it should be just warm).
2. Tip the flour and spices into a large bowl, or the bowl of a stand mixer. Add the yeast and 2 tbsp sugar to one side of the bowl, and ½ tsp salt to the other. Whisk together, then pour in the warm milk mixture. Mix using a wooden spoon or dough hook attachment until you have a soft dough (it should be a little sticky). Tip onto a lightly floured surface and knead by hand for 8-10 mins, or using the mixer for about 5 mins. Add another 1 tbsp flour if the dough is very sticky. It should feel stretchy and soft – you should be able to pull it without it breaking straightaway, which indicates the gluten has been developed. Lightly oil a bowl, tip in the dough, cover and leave to prove at room temperature for 2-3 hrs, or until doubled in size. Chill overnight if you can. (If the dough is being chilled, take it out of the fridge 30 mins before using.
3. For the spiced butter, combine the butter, sugar, vanilla, spices and a pinch of salt until smooth, then stir in the stem ginger. Tip the dough out onto a lightly floured surface, shape into a rough rectangle, then roll out to about 50 x 40cm. Spread the spiced butter over in an even layer all the way to the edges.
4. Working from one of the longer sides, roll the dough up as tightly as you can into a log. Cut in half, then cut each half into three pieces, then halve each piece so you have 12 pieces in total. Line a large, round baking dish or cake tin (about 33cm) with baking parchment. Arrange the buns in the dish or tin cut-side up, leaving some space between each to expand. Cover loosely and leave for 30 mins-2 hrs (depending on how warm your kitchen is) until the buns have puffed up and are touching. Heat the oven to 200C/180C fan/gas 6.
5. Bake the buns for 25 mins until golden. If they still look a little doughy at the centre but the edges are dark, cover with foil and continue to bake until they are cooked through. Leave to cool slightly in the tin until just warm. Once cool, the buns will keep frozen for three months. Defrost overnight and warm in low oven before icing. Meanwhile, make the icing.
6. Melt the butter in a saucepan over a medium heat, swirling the pan until the butter turns nut brown – watch closely to ensure it doesn’t burn. You should see the milk solids start to turn golden after 5-8 mins, and it will have a nutty aroma. Pour into a heatproof bowl and chill for 30 mins until softly set, or freeze for 15 mins, stirring every 5 mins. It should be a spreadable consistency.
7. Beat the chilled brown butter, soft cheese, icing sugar and spices together until smooth. Spread the icing over the buns while they are still slightly warm, so the icing drips into the swirls without melting completely. Leave to set for 30 mins before serving. Will keep for up to three days in an airtight container.

Ingredients

• Butter or flavourless oil, for the tin
• 4 egg whites (freeze the yolks for another recipe)
• 230g caster sugar
• 1 tsp vanilla extract
• 1 tsp cornflour
• 1 tsp vinegar
• 1 tsp icing sugar

For the filling and topping:

• 400g frozen berries
• 2 tbsp caster sugar
• 2 tbsp cornflour
• 1 tsp vanilla extract
• 2 tbsp icing sugar
• 2 tbsp white chocolate shavings

Method

1. For the filling, put the berries and sugar in a saucepan over a low heat for 5-10 mins until the berries defrost and release their juices. Mix the cornflour with 100ml water to form a smooth paste. Turn the heat up a little, then slowly pour in the cornflour mix, stirring to prevent lumps. Bring to a simmer, stirring for 3-4 mins until thickened. Pour into a bowl and leave to cool.
2. Heat the oven to 180C/160C fan/gas 4. Butter or oil a swiss roll tin (ours was 25cm x 35cm) and line with baking parchment. Beat the egg whites to stiff peaks, then gradually beat in the sugar until glossy and all the sugar is dissolved.
3. Fold in the vanilla, cornflour and vinegar, and spread the mix evenly into the tin. Bake for 12-15 mins until crisp, then remove and leave to cool completely, around 30 mins.
4. Cut a sheet of baking parchment to the same size as the tin, sprinkle with icing sugar, and turn out the pavlova onto it. Carefully peel away the original baking parchment.
5. To finish the filling, whip the cream, vanilla and icing sugar and spread over the meringue, then gently layer on the compote. Roll from the long side and serve topped with the white chocolate shavings.

Ingredients

• 225g cold butter, diced
• 350g plain flour
• 100g golden caster sugar
• 280g mincemeat
• 1 small egg, beaten
• icing sugar, to dust

Method

1. To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.
2. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
3. Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
4. Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.
5. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
6. Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

Ingredients

• 400g can chickpeas
• 1 tsp cream of tartar
• 260g caster sugar
• 3 oranges, peeled
• 1 tbsp icing sugar
• ½ tsp cinnamon
• 350g dairy-free coconut yogurt
• Large handful of dried cranberries
• Large handful of pistachios, roughly chopped

Method

1. Heat the oven to 140C/120C fan/gas 2 and line a large baking tray with baking parchment. Drain the chickpeas over a jug, reserving the liquid (this liquid, called aquafaba, will be used to make the meringue). Tip the chickpeas into a sealed container and chill for use in another recipe. Pour the liquid into a large bowl or stand mixer. Add the cream of tartar, then beat with the whisk attachment or an electric whisk for 15-18 mins until the mixture has tripled in size and is holding stiff peaks (it will take a while for it to thicken initially, so just keep beating until this happens). Add the caster sugar 1 tbsp at a time, whisking well between each addition until all the sugar has been incorporated and you are left with a fluffy meringue.
2. Use a little of the meringue to stick the baking parchment to the tray, then spoon the meringue into the centre of the parchment and spread into a roughly 15cm round pavlova, making the sides slightly higher than the middle (it will deflate and spread a little more in the oven). Bake on the bottom shelf of the oven for 2 hrs. The meringue will still feel slightly soft once cooked, but as it cools it will set and be able to come away from the parchment easily. Leave to cool completely. The meringue can be cooked up to two days in advance. Once it has cooled completely, wrap well or keep in an airtight container.
3. Cut the pith from the oranges using a serrated knife, then slice into rounds. Dust the oranges with the icing sugar and cinnamon. Place the pavlova on a serving plate, spoon the coconut yogurt into the middle, then top with the cinnamon oranges, cranberries and pistachios.