Horchata

Cool down with this rice and almond-based drink, popular across Spain and Portugal. It’s gently spiced with cinnamon and vanilla, and served over ice

Hot honey-glazed gammon

Contains pork – recipe is for non-Muslims/non-pork eaters.

Serve up this spicy, sticky and sweet gammon over the festive period. It’s just as fabulous in Boxing Day sandwiches as it is for the main event

Tamarind-glazed sweet potatoes

Try a new take on Christmas potatoes. The sourness of the tamarind with the freshness of coriander and red onions cuts through the sweetness

Veg peel fritters

Make veg peelings the star of the show with these easy fritters. They’re perfect the day after a big family dinner, such as at Christmas time

Easy cheesy leeks

Make these luxurious leeks as part of your Christmas spread. Easily prepared in advance, the dish will bring great flavour to your Christmas dinner feast

Turkey larb bowls

Use up leftover Christmas turkey in this dish. After all the feasting, something crunchy and fresh with a little heat is just the ticket for Boxing Day

Honeyed hasselback carrots

Cook carrots using the hasselback method to add visual flair to the Christmas table. It also means the garlicky glaze reaches all the way through the veg

Simple sweet & sour slow-cooker red cabbage

Save hob space by using a slow cooker to braise red cabbage – take the lid off for the last 30 mins to reduce the juices for a lovely, sticky texture

Best ever roast duck

Indulge in Tom Kerridge’s ultimate roast duck at Christmas, with seasonal clementines and oranges. Serve with duck-fat roasties, watercress and gravy

Roasted garlic & herb turkey crown

Try a turkey crown instead of a whole bird for Christmas dinner – it’s quicker and easier to roast. Roasting the garlic for the butter first mellows out its flavour

Whole roasted cauliflower

Wow family and friends at Christmas with a spectacular whole roasted cauliflower. With festive pomegranate jewels, it’s a great veggie main

Pheasant casserole

Contains pork – recipe is for non-Muslims/non-pork eaters.

Make this festive pheasant stew in a sweet-and-sour cider and clementine sauce up to a day ahead, then simply reheat until piping hot when you want to serve