Cook the Carrots: Boil the sliced carrots in salted water for 20-25 minutes, or until tender.

Drain in a colander and let them steam-dry for 1-2 minutes.

Mash or Purée: Return the carrots to the pan.

Add the butter and either roughly mash for a textured purée or use a hand blender to blitz into a silky-smooth consistency.

Add Tarragon: Season to taste, then stir in the chopped tarragon leaves.

Serve or Store: Serve warm.

The purée can be stored in the fridge for up to 3 days.

Reheat in the microwave for 2-3 minutes or in a saucepan just before serving.

Sauté the Onions: In a large heavy-based pan, heat the olive oil over medium heat.

Add the sliced onions and sauté for about 8 minutes, until softened.

Add Garlic and Juniper: Stir in the chopped garlic and juniper berries and cook for an additional minute.

Cook the Cabbage: Add as much shredded cabbage as possible to the pan, stirring until it begins to soften.

Gradually add the remaining cabbage along with the cinnamon, red wine vinegar, sugar, and vegetable stock.

Simmer: Stir well, cover the pan, and cook over low heat for 35 minutes, stirring occasionally to prevent sticking.

Add the Pears: Add the pear wedges to the pan and cook for another 10-15 minutes, depending on the ripeness of the pears.

(If planning to freeze, cook for only 5 minutes to maintain texture).

Serve or Store: Serve warm as a side dish.

Leftovers can be stored in the fridge for up to 1 week.

Cook the Prosciutto: Heat a frying pan over medium heat.

Add the prosciutto slices in batches, cooking them flat until brown and crispy.

Remove from the pan and set aside to cool.

Cook the Brussels Sprouts: Steam or boil the Brussels sprouts for 7-8 minutes, until just tender.

Drain well and return them to the pan.

Add Butter and Seasoning: Add the butter, lemon zest, and a pinch of salt to the pan with the Brussels sprouts.

Toss the sprouts until well coated with the lemon butter.

Serve: Transfer the Brussels sprouts to a serving bowl, tear the crispy prosciutto into pieces and scatter on top.

Season with black pepper and serve.

Prepare the Parsnips: Halve the peeled parsnips lengthwise, then cut each half into 3 equal pieces.

Place the parsnip pieces in a large pot of boiling water and boil for 5 minutes.

Drain well and toss with the flour to coat.

Preheat the Roasting Tin: Preheat the oven to 220°C (200°C fan) or gas mark 7.

Add the oil to a large roasting tin and heat in the oven for 5 minutes.

Roast the Parsnips: Add the parsnips to the hot roasting tin, turning them in the oil to coat.

Give the tin a shake so the parsnips make contact with the base.

Roast for 30 minutes, turning once halfway through, until golden and crispy.

Finish and Serve: Transfer the roasted parsnips to a serving platter, drizzle with the maple syrup, and scatter with chopped rosemary and flaky sea salt.

Prepare the Cauliflower: Separate the cauliflower into even-sized florets, cutting around the core.

Bring a large pan of salted water to a boil and add the cauliflower florets.

Boil for 8 minutes, or until just tender, then drain in a colander and allow to steam-dry.

Shake the cauliflower gently to remove any excess water, then arrange it in a large casserole dish.

Make the Cheese Sauce: In a saucepan, combine the milk, butter, bay leaves, and cornflour.

Heat gently, stirring constantly, until the mixture thickens into a smooth, creamy sauce.

Remove the bay leaves, stir in 100g of the grated cheese, and season to taste.

Assemble and Bake: Pour the cheese sauce over the cauliflower in the casserole dish.

Sprinkle the remaining cheese on top, followed by the bread crumbs and chopped walnuts.

Bake: Preheat the oven to 220°C (200°C fan) or gas mark 7.

Bake the dish for 25 minutes, until golden and bubbling.

Place the prunes and apricots in a bowl and soak in the white wine or orange juice for at least 3 hours (or overnight if possible).

Preheat the oven to 220°C (200°C fan) or gas mark 7.

Spread a little English mustard onto each half of bacon.

Wrap each piece of bacon around a soaked prune or apricot along with a chipolata sausage, securing the fruit and sausage snugly.

Repeat with the remaining ingredients and place each wrapped sausage on a baking tray.

Lightly brush the wrapped sausages with olive oil.

Bake in the oven for 18-20 minutes until the bacon is crispy and golden.

Place the cranberries in a medium pan over low heat.

Add the orange juice, muscovado sugar, and orange marmalade.

Stir until the sugar and marmalade melt, and the mixture begins to bubble.

Increase the heat slightly and cook for 3-5 minutes, depending on the type of cranberries used (frozen cranberries will soften more quickly).

Cook until the cranberries are tender but still hold their shape.

Test the texture by gently squashing a cranberry to check softness.

Remove from heat and let the sauce cool – it will thicken as it cools.

Store in the fridge for up to 1 week.

In a non-stick pan, melt the butter over medium heat.

Add the chopped onion, bay leaves, and cloves.

Partially cover with a lid and cook for 8-10 minutes, until the onion is soft but not browned.

Pour in the milk, partially cover again, and simmer gently for another 20 minutes.

Remove the bay leaves and cloves.

Add three-quarters of the bread to the pan, and blend with a hand blender until smooth.

Stir in the double cream, a generous grating of nutmeg, and the remaining bread for added texture.

Chill if preparing in advance; warm gently before serving.

This sauce will keep in the fridge for up to 4 days.

Cook the Vegetables: Heat the olive oil in a large pan over medium heat.

Add the celery and onion, cooking for about 5 minutes until they begin to soften.

Transfer to a bowl to cool slightly.

Prepare the Stuffing: Remove the sausagemeat from the sausage casings and add it to the bowl with the cooked vegetables.

Add the chopped Bramley apple, breadcrumbs, sage, parsley, egg, and seasoning.

Mix thoroughly, ideally by kneading the mixture with your hands.

Use 1/4 of this stuffing to fill the neck cavity of the turkey if preparing with a roast.

Assemble the Loaf: Line a 900g loaf tin with 8 rashers of streaky bacon, overlapping slightly.

Spoon the remaining stuffing into the tin, pressing it down evenly.

Fold the bacon over the top and cover with the last 2 bacon rashers.

Bake the Stuffing: Preheat the oven to 180°C (160°C fan) or gas mark 4.

Bake the stuffing for 40-50 minutes, until cooked through.

This can be made ahead to this point and chilled for 2-3 days if needed.

Brown the Bacon: Turn the stuffing loaf out onto a baking-parchment-lined baking tray.

Preheat the oven to 220°C (200°C fan) or gas mark 7, and return the stuffing to the oven for 15-20 minutes to crisp the bacon.

If chilled, reheat at 160°C (140°C fan) for 45 minutes, covered in foil, then remove foil and cook at the higher temperature for the last 15 minutes.

Serve: Allow the stuffing to stand for about 15 minutes before slicing.

Garnish with chopped parsley, if desired.

In a large mixing bowl, whisk together the Bailey’s, Kahlua, chocolate pudding mix, and milk until well combined.

Gradually fold in the Cool Whip, adding a little at a time, until the mixture is smooth and fluffy.

Using a tablespoon, fill shot cups with the pudding mixture.

Garnish each shot with Christmas sprinkles and store in the refrigerator or freezer until ready to serve.