Vegan miso mushroom & spinach pithiviers

Make these stunning vegan pithiviers for Christmas – they can be assembled ahead and kept in the fridge, or frozen up to a month ahead and baked on the day

Dauphinoise galette

With rich dauphinoise potatoes in a thyme-infused pastry, this makes a great vegetarian main course for Sunday lunch or a special occasion.

Leek, Lancashire cheese & sage nut roast

Wow dinner guests with this spectacular nut roast

Celeriac roast dinner & trimmings

Serve this roasted and creamed celeriac with gravy for a veggie feast at Christmas

Cheeseboard mac ’n’ cheese with cracker breadcrumbs

Use whatever odds and ends of cheese you have for this dish – blue cheese, gruyère and camembert all work well. It’s a great way to use up leftovers

Strawberries & cream blondies

Upgrade standard blondies with the classic flavours of a cream tea. Perfect for afternoon tea, serve at room temperature or chill for fudgier, set blondies

Three-ingredient strawberry palmier tarte tatin

Think of this dessert like an elevated strawberry jam tart. As impressive as it looks, it’s made with just three ingredients. Enjoy with vanilla ice cream

Manchurian chicken

Enjoy this popular Hakka (Indo-Chinese) shallow-fried chicken dish with a little chilli heat and some sweetness

Fluffy Japanese pancakes

Whip up these fluffy pancakes and enjoy with your favourite toppings – butter, maple syrup, honey, fruit or whipped cream all work well

Homemade tonkatsu sauce

Make this Japanese-style barbecue sauce to serve with crispy tofu, katsu chicken or your favourite Japanese dishes – it’s a great blend of sweet and savoury