Radish confetti with salsa verde

An easy starter of raw vegetables, cut with a mandolin for a delicate finish. Serve with an Italian green sauce of herbs, capers and anchovies

Sticky duck with Chinese pickled radishes

Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg – serve with rich Asian-spiced meat

Vegetable vegan biriyani with carrot salad

A meat and dairy-free, Indian-inspired basmati rice dish with cauliflower, French beans, peas, potatoes, homemade curry paste and carrot salad

Confit of duck with herbed potato cakes

This step-by-step guide will have you making this bistro classic like the professionals in no time – the meltingly tender meat is well worth the effort

Crushed new potato fish cakes with horseradish mayonnaise

Try this new idea for fishcakes – they contain smoked haddock and hidden greens – then serve with a contrasting dipping sauce

Broad bean, barley & mint salad

These little green beans go really well with grains like pearl barley – for a light touch, serve cold with goat’s cheese, mint and nuts

Chilli beef with broccoli & oyster sauce

Marinate a cheaper cut like rump steak to tenderise the meat then stir fry with vegetables and rich Chinese flavours

Gravadlax

Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce

Crumbled top mince pies

Shortcrust pastry mincemeat pies with a twist – an extra crunchy and nutty crumble on top

Classic roast goose with cider gravy

A foolproof guide to cooking this festive favourite with a simple gravy