Chicken tagine with spiced Brussels sprouts & feta

Joe Wicks’ tasty sprout recipe balances earthy, sweet and spicy flavours, using tender chicken thighs, chickpeas and cheese for a hearty festive stew

Broccoli, gruyère & chorizo soup

Contains pork – recipe is for non-Muslims only

The spicy sausage and 'nutty' cheese in this recipe from reader Diony Van Eeckhout makes a satisfying and creamy soup – a warming treat for cold weather

Baked camembert dough ball platter

The ultimate easy-going food for a crowd: a tear-and-share dough ball platter, served with rosemary-spiked gooey cheese, ready for some serious dipping

Mini port-spiked Eccles cakes

Enjoy these boozy baked Eccles cakes with a chunk of mature crumbly cheese, such as Lancashire or cheddar, or serve them next to your cheeseboard

Sticky pear tarts with Roquefort cream

We've combined your cheese and dessert courses into one delicious, stunning tart – and believe us, the sweet peaches and punchy cheese works a treat

Cauliflower, chestnut & sage cake

If you need more cauliflower cheese in your life, this savoury cake with chestnuts is the perfect party option. Serve golden brown with a green salad

Roasted vegetable quinoa salad with griddled halloumi

A cheese and grain salad with vibrant roast beetroot, squash and red onion. It tastes as good as it looks, plus it's 3 of your 5-a-day

Chocolate & rose tart

This killer chocolate tart has a silky smooth filling and is the perfect indulgent treat to finish off a dinner party

Pumpkin & caramel cake

This cake uses a few shortcuts but the final result is a deliciously impressive dulce de leche and pumpkin spice-filled sponge

Pumpkin, fennel & Taleggio galette

Diana Henry's tart with buttery, flaky puff pastry, creamy Italian cheese and autumnal vegetables makes for a wonderful lunch if you're entertaining friends

Jalapeno poppers

Pack extra flavour into these irresistible chillies with plenty of cream cheese and mozzarella. Ideal party food

No-knead grape & rosemary focaccia

With this easy bread, there's no need to knead. The slow rise allows the gluten to develop naturally and the sticky, wet dough helps produce focaccia's characteristic air bubbles –  great served warm with soft goat's cheese