Be sure to sterilise jars before using to store preserves. It is important for health reasons and to ensure a long shelf life for your zesty, delicious marmalade.

This recipe is an updated version of an old favourite cake dating back to the 1960s. Store in the fridge, well-sealed, then cut while it’s cold: it soon comes to room temperature. Note

serving per person for each of the five food groups 2 serves fruit; ½ serve grain foods Note

Cooking this cake slowly ensures all of the moisture is maintained; resulting in a moist, fruity, delicious dessert. The ultimate treat.

A classic British dish in canapé form.

This teacake usually sinks slightly due to the soft custard in the centre. Note

Sponge-finger biscuits are also known as savoiardi biscuits, savoy biscuits, lady’s fingers or sponge fingers; they are long, oval-shaped Italian-style crisp fingers made from sponge-cake mixture, and are available from supermarkets. Recipe is not suitable to freeze. Note

This date loaf comes out tremendously moist and is great served fresh with melted butter, but also keeps nicely for a rainy day.

This is a recipe for the seasoned Christmas pudding maker, filled with all of the classic flavours and then some. It makes a great addition to the holiday festivities.

Served in the most basic of bistros to the poshest of gastro pubs, the ubiquitous sausage and mash never fails to please. We've teamed it with a hearty onion gravy here, you're going to love it.

This fruit cake is deliciously moist and looks beautiful decorated with almonds. It can last up to 12 months, but we think you'll polish it off well before then.

It is fine to use just one 300ml carton of cream for the caramel filling Note

Using thigh cutlets in this way rather than the whole bird shortens the roasting time. The thigh is also the most succulent and flavoursome part of the chicken.

EQUIPMENT 12 plain white paper cases texture-embossing mat 7cm (2¾-inch) round cutter new large soft-bristled brush Ensure you have enough cakes for all the guests. If you like, choose a few different cake recipes, so you get a variety of cakes. The ganache and ready-made icing covering will keep the cakes fresh for a few […]

A delicious finger sandwich for your next gathering.

This golden beef pie is classic comfort food; perfect for a cosy night in by the fire.

Slice this delicious pork loin thickly and serve with roasted vegetables; there'll be no complaints. To make sure the crackling maintains its crunchy deliciousness, don't cover it too tightly when resting the meat.

Any beef cut suitable for stewing can be used for the pie filling: gravy beef, skirt, blade or chuck steak. These cute little beef and stilton pies make excellent finger food.

Try substituting hazelnut meal for the almonds, and use vanilla instead of almond essence. Note

Suitable to freeze at the end of step 3. Note

Tart, sweet and fragrant oranges make these buttery shortbread triangles especially delectable. If you like, try substituting the lemon rind for the orange rind and add ⅓ cup (45g) coarsely chopped dried cranberries to the dough.

Perfectly roasted potatoes should be crisp and golden brown on the outside, and densely smooth and moist on the inside; full-flavoured and rich but never greasy.

These delicious puddings can be made up as quick as a flash as long as you have a jar of jam in your cupboard. Plus, they're gluten-free so everyone can enjoy them.

You can use 375 grams of minced lamb instead. Add it at the same step of the recipe and cook it, stirring with a wooden spoon, breaking up any large lumps, until browned. Note

This sauce goes well with steamed Christmas pudding or fruit cake, chocolate pudding, or over ice-cream. Note

This is the trifle to end all trifles, the recipe for the ultimate trifle. Sponge fingers, liqueur, raspberries, strawberries and a liqueur spiked mascarpone cream. Delicious.

This deconstructed Beef Wellington makes for a new take on a genuine classic. A fabulous dish to serve up at a special dinner party.

Impossibly delicious, this cheesy egg and bacon pie makes a great lunch or light dinner. Leftovers make a lovely packed lunch.

Chocolate stout is available from bottle shops or online. You can swap it for a dark stout if you like. Make sure all fruit is chopped to the same size as the sultanas. Note

This tart-sweet chutney partners hot or cold poultry and pork perfectly.

VANILLA SUGAR Split vanilla bean in half lengthways; scrape seeds into blender or processor. Add sugar; process until fine. Reserve 2 tablespoons for this recipe; store unused sugar in an airtight container for another use. This teacake is best eaten the day it is made. Note

Reserve the rind from the ham after it has been removed. When storing the ham (or the leftovers), re-cover the leg’s cut surface with the reserved rind ­ this will keep it moist. Use a small sharp knife to cut through the rind about 10cm from the shank end of the leg. Gently lift rind […]

Any all-round or mashing potato is fine to use here. Pontiac or sebago are also good choices. Note

For a gift-giving idea, spray a bamboo steamer (available from Asian food stores) with silver spray, line with tissue and fill with little cakes. Wrap it completely in cellophane and tie with a ribbon. Substitute brandy for Irish whiskey, if you like.

Flummery originated in rural Britain, where it was made with oatmeal or wheat ears soaked in warm water for up to three days. Over time, fruit and gelatine (or 'isinglass', before gelatine was invented) were used instead of grain, turning it into a jelly-like dessert.

Treat yourself to these adorable festive sweets to get you in the Christmas spirit.

This homemade jelly pairs the fruity flavours of black grapes and port. It tastes divine spread on toast, or spooned on almond biscotti for a tasty afternoon treat.

Rich and full of flavour, this recipe for veal cutlets with red pesto sauce is quick and easy but very tasty.

Break your fast with this classic breakfast fry-up, complete with fried eggs, roasted tomatoes, crispy ham and herby mushrooms.

The rosemary spiked into the lamb infuses the meat with the most wonderful flavour, while the lemony marinade flavours both the lamb and the vegetables.

It’s important to measure the cake mixture carefully, so the cakes are all the same depth. Make the full amount of mixture, it will be fine standing at room temperature while you bake the 70 cakes in batches. We used standard sized foil cases. You need 64 cakes for the story board. We used scrap […]

We've cooked this beef fillet with herb and mustard crust to a medium level of doneness. This cut of meat is delicious either rare or well done, the secret is to let it rest well before serving to preserve the tenderness.

Some days, all that is required is a simple roast with veg. We've cooked the beef to a rare finish in this recipe, leave it in the oven a little longer, if you like. However you like it cooked, remember to let it rest for about 10 minutes before slicing.

These simple little strawberry shortcakes are made using pastry rather than shortbread, making them lighter and quicker to bake.

Apple crunch

Melt-in-your-mouth, flaky butter pastry and a delicious seafood chowder filling make these individual fish pies a winner.

Everybody loves a traditional roast. Ditch the usual carb-heavy vegetables for this wonderfully coloured and flavoured mediterranean ensemble and there'll be no complaints at dinnertime.

The pudding is best made on the day of serving. Rum sauce can be made a day ahead, store, covered, in the fridge. Reheat the sauce before serving either in a microwave oven or over low heat in a small saucepan until hot. Note

Buy small brioche from the bakery section of your supermarket or from any French cake shop. This recipe is not suitable to freeze. Note

The word 'junket' normally conjures up images of politicians on 'work' trips in exotic places, or unappetising, lumpy bowls of custard. This dish is, thankfully, neither. It is a smooth, sweet, gingery bowl of goodness.

Just a few sheets of puff pastry, some mushrooms, bacon and egg are all you need to make up these fabulous parcels. A splash of good old worcestershire sauce and a sprinkle of chives completes the dish. It's so easy, it's almost embarrassing.

Layout a full afternoon tea spread of little cakes, scones with jam and cream and these divinely spicy crab, avocado and cucumber sandwiches.

You can use any seed mix you like with this recipe, poppy and sesame seeds work beautifully too.

To make butterfly cakes, a variation of fairy cakes, cut the circle of cut-out cake in half, replace on the cream like wings. Decorate with silver cachous. Note

Try this well-loved classic at home, served with a herby tartare sauce and lemon wedges.

Topped and tailed with caramelised apple, these delightful tea cakes can be served up for morning or afternoon tea, and would be a different and welcome addition to the school lunchbox.

You can use seeded frozen cherries instead of the fresh cherries. Note

Scotch broth is one of those classic, thrifty recipes designed to help you feed a growing family nourishing food on a tiny budget.

Check the health aisle at the supermarket and your local health food store for rolled rice to make this delicious gluten-free, wheat-free, yeast-free, dairy-free and egg-free porridge.

This rissole, bacon and tomato casserole is nutritious, delicious and easy to prepare ahead of time. The perfect mid-week family dinner.

This festive fruit cake is easily made well in advance, which saves you valuable time when entertaining. Make your next celebration easy to prepare for and save time in the kitchen that you could be spending with friends and family.

Have you always wanted to roast a goose for Christmas day? Here's your chance with this simple recipe. Don't let the addition of chicken giblets put you off, they help the stuffing graduate from delicious to amazing!

The three types of nuts used here are tossed with the spice mixture then toasted, a process that infuses the cake with their combined flavours. The secret to a successful teacake lies in the beating of the sugar, egg and butter ­ the mixture must be very light in colour and full of air.

As if juicy pork cutlets on creamy mash wasn't already temptation on a plate, the Brussels sprouts fried with bacon and peas are gorgeous enough to entice even the fussiest eaters.

This creamy custard sauce is traditionally served cold and can be made well ahead of time. If you're cooking for all the family you can leave out the liqueur, or just add it to half of the custard and serve in two different jugs.

These caramelised apple tarts are super easy to make, and you're likely to have all the ingredients on hand, perfect when you need to cook up something sweet in a dash.

Creamy chicken and crunchy celery make for a moreish filling in these bite-sized pies that are ideal for a big party. They disappear pretty fast, though, so make sure you set aside a few for later.

Bread sauce is a classic English accompaniment to roast chicken or beef dishes.

A classic dessert dish, this wonderfully sweet and sticky date cake is beautiful served with a rich butterscotch sauce and dollop of ice-cream for the ultimate indulgence.

That feeling when you realise you haven't made a Christmas cake and then discover our fabulous last-minute recipe.

Chipolatas are always a hit, and paired with this spicy, fruity, tangy homemade barbecue sauce they're simply irresistible.

Quick, juicy and tender, these roasted pork fillets with orange make a great mid-week dinner. Serve with some crusty bread and a green salad.

Luscious blackberries add their special tart sweetness to this classic apple pie, topped with a buttery, sugar-strewn pastry lid.

Add some gourmet elements to the beloved Aussie pie with chunks of steak, succulent vegetables and crisp pastry crusts.

Rich, creamy and sweet, this classic custard recipe is the perfect accompaniment to many pies, cakes and desserts.

Can be made two weeks ahead; keep refrigerated. Note

A fool is a traditional English dessert made from cooked fruit mixed with whipped cream. You need about four trimmed stalks of rhubarb for this recipe.