Labneh

Make the easiest homemade cheese in minutes. It’s a common addition to meze platters as a dip

Waste-nothing chicken & dumpling stew

Buy a larger chicken than usual and make extra meals from the leftovers. The bones contain lots of flavour, which take this comforting stew to the next level

Raspberry jam & butter pudding

Combine the traditions of Christmas and Chanukah with a ‘Chrismukkah’ menu to mark both holidays. Finish your feast with this doughnut-inspired bread & butter pudding

Mustardy roast potatoes

Combine the traditions of Christmas and Chanukah with a ‘Chrismukkah’ menu to mark both holidays. Take your roasties up a notch with these crispy, mustardy potatoes – they’re the perfect partner to salt beef but make an equally delicious side to any roast dinner

Kipper pâté

Use our recipes for polenta, potato or toast canapé bases to make these kipper pâté canapés. They make perfect party nibbles to serve a crowd at Christmas

Whipped blue cheese, honey & walnut

Use our recipes for polenta, potato or toast canapé bases to make these blue cheese and walnut canapés. They make perfect party nibbles to serve a crowd

Celeriac remoulade

Use our recipes for polenta, potato or toast canapé bases to make these celeriac remoulade canapés. They make perfect party nibbles to serve a crowd

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

Potato crust quiche

Try this innovative way to use potatoes – as a stand-in for a pastry case for a quiche with a cheese and bacon filling. Serve with a green salad on the side

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

Turkey & ginger brothy rice

Use up that Christmas turkey carcass with this light but flavour-packed rice dish. Top with coriander leaves, crispy chilli oil and crispy onions to serve

Angela Hartnett’s queen of puddings

I love a queen of puddings. Breadcrumbs, soaked in milk, vanilla flavoured egg, jam on top and then meringue. And when made well, it’s delicious. It’s also a great way to use up old bread or leftover jams, so it’s basically a store cupboard essential. Don’t use a sugary jam as the whole thing will then become overpoweringly sweet.