Mincemeat cookies

Use up a jar of mincemeat to make these festive cookies. They're a perfect addition to a Christmas dessert spread, or a great gift 

Cured salmon build-your-own bagel board

Gather the family round on Christmas morning and dig in to our indulgent spread, made up of homemade cured salmon, a quick pickle, plus zesty dill and lemon cream cheese

Honeyed apricots with thyme

Pair these sweet, fragrant apricots with a soft cheese, like goat's cheese, on your Christmas cheeseboard 

Retro trifle

Take trifle to the next level for the festive season. Make the jelly with raspberries and enrich the custard with clotted cream for ultra indulgence

Roasted hispi cabbage with a garlic & chilli crumb

Enjoy Tom's roasted cabbage with his festive porchetta or a roast ham. It works beautifully as a vegetable side dish

Caramelised apple parfait with cinnamon toffee sauce

Put the extra effort into making this apple parfait and you’ll be rewarded with a light, frozen dessert that has all the flavour of a tarte tatin. It’s perfect for a dinner party

Christmas meringue pies

Whip up these mini meringue pies for a buffet. To make one large tart instead, simply use a 20cm tart tin and follow the same method

Winter berry & white chocolate pots

Make these pretty pots ahead of time for a stress-free dessert at Christmas. You can keep them in the fridge for up to three days before serving

Turkey crown kiev

Apply the flavours of a chicken kiev – garlic, parsley and butter – to a succulent turkey crown, and you'll be in for a treat. It's a great Christmas main

Salmon en croûte with ginger & raisins

Make this salmon centrepiece, encased in pastry and stuffed with ginger and raisins, for a special occasion. It's lovely served with a watercress salad

Creamy fish & leek pie

Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash

Spicy sweet potato fishcakes with charred greens

Cook these Asian-inspired fishcakes flavoured with miso paste, ginger and chillies, and served with charred broccoli