Burnt butterscotch rice pudding

The crunchy brûlée topping on this rich and creamy rice pudding turns this childhood favourite into a dessert fit for any dinner party

 

Seville meringue pie with pomegranate

With fluffy meringue on top and zesty Seville oranges underneath, this sumptuous pie with pomegranate topping is a spectacular seasonal dessert

Neeps & tatties soup

Enjoy a taste of Scotland in our warming soup made with swede, potato and haggis topping. It's Burns Night in a bowl

Blueberry Bakewell muffins

These easy blueberry muffins have a delightfully jammy centre and crunchy crumble topping – a tasty treat for teatime or packed lunch

Beef, leek & swede Cumberland pie

Contains pork – recipe is for non-Muslims only

With a golden swede, creamy potato and crunchy breadcrumb topping, this twist on a Cumberland pie is sure to become a warming winter staple 

Sautéed potatoes with bacon lardons & persillade

Contains pork – recipe is for non-Muslims only

This fabulous French side dish of pan-fried potatoes and salty smoked bacon is finished with garlic and herbs, and pairs perfectly with roast meats and poultry

Braised chestnuts, apples & Brussels sprouts

Spruce up your sprouts with pan-fried apples and sweet, melting chestnuts to give this classic Christmas side dish a delicious French twist

Tarte tatin

Dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert, and with Raymond Blanc's recipe you can make it to perfection every time

Red wine jelly

This rich preserve is delicious in baking, spread on toast or served with cold meats over the festive season

Chinon apple tarts

These little French tarts are wonderfully buttery and crisp, glazed with a red wine jelly – the perfect end to a special supper for two

Almond-topped mince pies

These festive favourites are encased in a rich, sweet shortcrust pastry and finished off with a frangipane topping that livens up every bite

Microwave bacon & bean casserole

Contains pork – recipe is for non-Muslims only

Eating alone doesn't have to mean boring baked beans on toast – turn them into a rich stew instead in under 15 minutes