Golden veggie shepherd’s pie

Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need

Christmas turkey with clementine & bay butter

Using a salt rub on your bird will act like a brine and make it extra succulent – this festive roast is permeated with citrus, thyme and sherry

Chicken & sweetcorn rissoles

Spice up your child’s dinner time and use up all those leftovers with these tasty and nourishing croquettes

Coffee & walnut cake

The classic combo is made extra sumptuous with mascarpone frosting – a traditional sponge for cake sales and parties

Little strawberry cheesecakes

Individual portions will save fights over the biggest slice of this creamy ricotta pud with fruity compote

Mary’s royal cherry trifle

Mary Berry whips up a creamy, fruity pudding studded with almond amaretti biscuits and smothered in kirsch and custard

Spicy fish cakes with mango dipping sauce

These Indian-flavoured salmon and haddock breaded patties can be made in batches and frozen

Blackberry custard tarts

How can you improve a traditional egg custard tart? We’ve tried by spicing up the pastry with nutmeg and adding berries

Custard tart

With buttery pastry and a creamy filling, it’s no wonder this dish has become a classic

Cheese & tomato pasta bakes

This sort of family meal is well worth making in bulk so you can eat one now and freeze the rest for later