Three-in-one braised vegetables

This dish is so handy – while the veg cook, you’re making a tasty stock for the gravy, too

Succulent braised venison

Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness – try it as an alternative to turkey, or for Hogmanay

Jellied rhubarb & vanilla soup

This is a great way to cook rhubarb so that it retains structure and bite – plus it’s a unique fruit jelly to serve up at a dinner party

Lamb & rosemary envelopes

Cook lamb steaks with herbs and wrap into a puff pastry parcel – you’ll need just five ingredients

Golden potatoes

The secret to perfect fried potatoes is to start them on a high heat, then turn the heat right down and let them cook slowly

High-fibre muesli

Make your own muesli packed with fibre and great flavour using jumbo oats for slow-release energy, linseed and apricots. An easy, healthy breakfast

Glazed baby veg

A simple way to cook veg to serve alongside your favourite main

Christmas spiced red cabbage

This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it’s really sticky

Pistachio & milk chocolate squares

Try something different with Sarah Cook’s Pistachio & milk chocolate squares – you won’t be able to stop at just one piece!

Mozzarella beef wraps

A delicious, stress-free way to cook steak for a crowd

Double-baked cheddar soufflés

You can cook these several hours in advance, then re-bake just before serving

Pot-roast beef with French onion gravy

Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions