Onion bhaji board

Tuck into this sharing board with family and friends, with a mixture of onion bhajis, green chutney, cucumber raita, pomegranate salad and mini poppadoms

Sprout & kimchi Korean-style pancakes

Use cooked, leftover brussels sprouts from Christmas to make these Korean-style pancakes. Serve with a sesame and soy dipping sauce alongside

Brown butter & cardamom lebkuchen

Make a twist on the classic lebkuchen over Christmas. Spiced with fragrant cardamom, brown butter gives these chewy cookies a nutty edge

Cranberry & orange linzer cookies

Make these linzer cookies for the Christmas biscuit tin. Filled with cranberry and orange and finished with icing sugar, they also make great festive gifts

Reindeer peanut butter thumbprint cookies

Bake a batch of these sweet reindeer cookies on Christmas Eve to leave out for Santa. Kids will love helping out and adding Rudolph’s jammy red nose!

Christmas pudding buns

Turn leftover Christmas pudding into these sweet buns. ‘Tangzhong’ is the Chinese word for the roux-like paste that gives the buns their soft, fluffy texture

Spinach savoury muffins

Make these super green muffins as a first weaning food. Made with spinach, cheese and wholemeal flour, they’re a good first food for babies from six months

Gingerbread cookies

Put your feet up and enjoy these spiced gingerbread cookies with a hot drink – they’re made with cloves, ginger, cinnamon and dark molasses

Cheeseboard mince pies

Enjoy a savoury twist on the classic mince pie by working sharp cheddar into the pastry – it pairs wonderfully with the rich, fruity mincemeat

Coconut panna cotta with passion fruit

Impress dinner guests with a tropical version of panna cotta with passion fruit, lime, mint and coconut flavours. It’s an ideal dessert for entertaining

Whole trout with almond & herb stuffing

We cooked this dish after [my husband] Neil had been out fishing and had caught a fresh-water trout. It’s the stuffing that makes this such a delicious dish; just soften onions and garlic in butter and mix it with the breadcrumbs, fresh herbs, almonds and slices of lemon. Trout is quite forgiving so you can use any mix of herbs you fancy. The stuffing would work just as well with a whole salmon or with small sea breams or seabass.
I really like cooking fish en papillote, and you could certainly use the sealed paper technique here – just cut a big sheet of baking paper to line the oven tray. Once the fish is in and drizzled with the oil, gently bring the sides together, being careful not to wrap the fish too tightly, then crimp to seal and cook as per the instructions below.

Cherry bakewell cake

Bring all the beloved flavours of the classic bakewell tart together into a showstopping cake. It’s just the thing for a celebration or afternoon tea