Apricot & marzipan twist

Paul Hollywood’s almond and apricot ‘couronne’ is crammed with fruit and nuts and is a great alternative to stollen

Fruitcake with apricot butter icing

This delicious light fruit sponge is packed with storecupboard staples like nuts and dried fruit, it's also budget-friendly

Cheeseboard soufflé & seasonal salad

This luxuriously light soufflé is a good way to use up a selection of leftover cheeses

Maple syrup cake

Using maple syrup and pecan nuts, Mary Berry’s Canadian inspired cake is filled with whipped cream, and is a real treat for a special gathering at coffee time

Easy mince pies with crunchy crumble tops

These individual pies with a twist are great for using up storecupboard staples such as nuts and dried fruit, they’re budget-friendly too

Light & fruity Christmas pud

An irresistibly tipsy passion fruit and Cointreau-laced pud that steams in half the time of a traditional Christmas pudding

Fragrant vegetable & cashew biryani

A delicious vegetarian main dish or accompaniment to another curry, ideal for a curry buffet or spicy feast

Cauliflower cheese & spinach pasta bakes

Somewhere between macaroni and cauliflower cheese, these pasta bakes are perfect for a cold day

Mushroom & olive tatins

This is a versatile dish, starter, main, picnic or snack. It’s smart enough for entertaining and easy enough for everyday

Fruit & nut Christmas pudding loaf

The loaf shape makes this pud easy to slice and serve, and it takes less time to cook than a steamed one

Choc & nut sundae cake

A mix of ice-cream, nuts and chocolate equals an utterly irresistible crowd pleaser from baking expert Jane Hornby

Sizzling chicken platter

A zesty chicken dish for the BBQ or the griddle pan