Celeriac tartare with smoked trout

This is a twist on remoulade – served with flaked smoked fish and dressed leaves, it makes an easy starter

Iced coconut & lime slice with summer fruit

This no-cook dessert is served straight from the freezer, for a true taste of summer indulgence

Smoked salmon soufflés

These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving

Eccles cakes

These classic British pastries are filled with currants, citrus peel, lemon and spice. Try our foolproof method for a crispy, sugar-sprinkled finish

Peach & almond tart

Think of this as an Italian version of the British Bakewell tart, lovely for dessert or with a cuppa

Chermoula-marinated mackerel

Chermoula is a North African marinade, used to flavour fish. The recipe varies, but this one contains paprika, making in Moroccan

Avocado salad

Try serving this superhealthy salad with crisp za’atar bread for a Middle Eastern feast

The ultimate makeover: Blueberry trifle

Angela Nilsen discovers a lighter way to serve this ever-popular dessert

Chocolate & raspberry creams

This stunning yet simple dessert is the perfect way to end a dinner party

Pan-fried sea trout, peas & chorizo fricassée

Contains pork – recipe is for non-Muslims only
Sea trout has a subtle flavour that goes well with robust ingredients like smoky chorizo

Slow-roasted rhubarb with ginger ice cream

The combination of rhubarb and ginger is sharp and cleansing – an ideal way to finish a dinner party

Citrus-cured salmon gravadlax

Gravadlax makes a stunning prepare-ahead starter or centrepiece for your New Year festivities