Step 1: Prepare the Tin

• Line the base and sides of a deep 20cm loose-bottomed square tin with baking parchment.
• Add strips of parchment that hang over the sides of the tin to help lift the tiramisu out.

Step 2: Prepare the Mascarpone Mixture

• Using an electric whisk, beat the egg yolks and sugar together until pale, thick, and doubled in volume.
• Add the mascarpone and marsala, whisking again for about 3 mins to combine.

Step 3: Prepare the Cream Mixture

• In a separate bowl, whisk the cream and 3 tbsp of pistachio spread together until the mixture just holds its shape.
• Fold this into the mascarpone mixture.
• Clean the beaters and whisk the egg whites to stiff peaks in a third bowl.
• Fold the whipped egg whites into the pistachio-mascarpone mixture.

Step 4: Assemble the Tiramisu

• Whisk the coffee, amaretto, and 2 tbsp of pistachio spread together in a shallow dish.
• Briefly dip the sponge fingers into the coffee mixture on both sides.
• Arrange the soaked sponge fingers in a single layer in the base of the tin.
• Spoon over a third of the pistachio-mascarpone filling.
• Repeat the process twice, alternating between the sponge fingers and filling.

Step 5: Chill

• Chill the tiramisu for 3-4 hrs, or overnight.

Step 6: Final Touches

• Transfer the tiramisu to a serving plate.
• Drizzle the melted pistachio spread in a criss-cross pattern.
• Sprinkle the slivered pistachios around the edge.

Step 7: Serving

• Serve this indulgent pistachio tiramisu and enjoy the delightful fusion of flavors.

Step 1: Prepare the Pastry

• In a food processor, blitz the flour and cold butter until the mixture resembles fine breadcrumbs.
• Pulse in the caster sugar and a few gratings of nutmeg.
• Pulse in the egg yolk and enough cold water (about 1 tbsp) to create a firm dough.
• Alternatively, rub the butter into the flour in a large bowl using your fingertips, then stir in the sugar, nutmeg, egg yolk, and water.
• Tip the dough into a bowl, cover, and chill for at least 20 mins.

Step 2: Roll and Line

• Roll the chilled pastry out on a lightly floured surface until it’s slightly larger than a 22cm fluted loose-bottomed tart tin.
• Use the pastry to line the tin.
• Prick the base all over using a fork, then chill for 20 mins.

Step 3: Pre-bake the Pastry

• About 5 mins before the pastry has finished chilling, preheat the oven to 180C/160C fan/gas 4.
• Remove the pastry from the fridge, then line with a piece of baking parchment and fill with baking beans or uncooked rice or lentils.
• Bake for 12 mins, then remove the beans and parchment and bake for another 8-10 mins until the pastry is lightly golden.

Step 4: Prepare the Filling

• In a bowl, combine the pumpkin purée, 2 eggs, light brown soft sugar, cinnamon, ginger, and soft cheese.
• Grate in about ½ tsp nutmeg, mix well, then pour the filling into the pastry case.

Step 5: Bake the Tart

• Bake for 30 mins until the filling is lightly set with a slight wobble in the middle.
• Arrange the pecans over the filling in concentric circles.
• Brush over the maple syrup.
• Return to the oven for a further 15 mins until the pecans are lightly golden and the filling is set.

Step 6: Cooling and Serving

• Leave the tart to cool completely in the tin before removing and serving.
• The tart will keep chilled for up to three days.
• Enjoy!

Step 1: Make Flavoured Butter

• Mash all the butter ingredients together in a bowl with salt and pepper.
• Cover and refrigerate until needed.
• It can be stored for up to three days chilled or frozen for a month.

Step 2: Prep Turkey

• Loosen the skin of the turkey, especially over the breast, by pushing your hand beneath it.
• Season the turkey, including under the skin, with 1-2 tbsp flaky sea salt.
• Place the turkey in a roasting tin, breast-side up, and chill, uncovered, for at least 12 hours, up to 48 hours.

Step 3: Preheat Oven

• Remove the turkey from the fridge at least 1 hour before cooking.
• Preheat the oven to 200C/180C fan/gas 6.

Step 4: Roasting the Turkey

• Remove the turkey from the tin and add onions, carrots, turkey neck, and giblets to the tin.
• If available, use a roasting rack or ovenproof cooling rack and place the turkey on top.
• Put lemon halves, garlic, and rosemary in the turkey cavity.
• Spoon flavoured butter under the turkey skin and rub it over the breast meat and down to the legs.
• Tie wings and legs together using butcher’s string.
• Drizzle half the oil over the turkey and rub it all over.
• Roast for 1 hour, then drizzle with the remaining oil and return to the oven for another 1 hour.

Step 5: Check Temperature & Rest

• Check the turkey’s temperature with a probe thermometer.
• The thickest part of the breast should be about 65C, and the thickest part of the thigh should be 75C.
• Let the turkey cool for 10 minutes, remove lemon and garlic, and transfer to a board to rest for at least 20 minutes.

Step 6: Make Gravy

• If the roasting tin is flameproof, put it on a medium heat; otherwise, transfer contents to a pan.
• Add flour, stir to make a paste, then stir in wine and soy sauce.
• Sizzle for about 5 minutes until it’s a thick paste.
• Stir in stock and turkey resting juices, simmer for 5 minutes, stirring continuously.
• Strain the gravy into a jug or another pan to reheat when needed.

Step 7: Carve & Serve

• Carve the turkey and serve with your choice of sides or carve at the table.
• Enjoy your flavour-packed roast turkey!

• Preheat the oven to 275 degrees F (135 degrees C).
• Rub the beef roast with sea salt and black pepper.
• Heat a large cast-iron skillet over medium-high heat; sear the roast on all sides in the hot skillet, 2 to 3 minutes per side.
• Turn the roast so the ribs and fat side are facing up.
• Roast the prime rib in the preheated oven for 45 minutes; scatter onion quarters around the roast and continue cooking until an instant-read meat thermometer inserted into the thickest part of the meat reads 130 degrees F (54 degrees C) for rare, about 2 more hours.
• Remove the roast from the skillet, wrap the meat in aluminum foil, and let it rest for 15 to 20 minutes to allow juices to reabsorb into the meat.
• Leave the onion pieces in the skillet.
• Pour drippings from the skillet into a bowl and skim off excess grease.
• Return degreased drippings to the skillet with onion pieces, place over medium heat, and melt butter in the drippings.
• Whisk flour into the mixture to make a paste, 1 to 2 minutes.
• Stir red wine into the flour paste until smooth.
• Mix beef stock into pan gravy until smooth; stir thyme sprigs into the gravy.
• Reduce heat to low and simmer gravy until thickened, 5 to 8 minutes.
• Strain the gravy, discard onion pieces and thyme, and serve with prime rib.

• Line a 9 x 13 inch pan with wax paper.
• In a microwave-safe bowl, microwave chocolate and butter until melted.
• Stir occasionally until the chocolate is smooth.
• Stir in condensed milk.
• Combine peanuts and marshmallows; stir into the chocolate mixture.
• Pour into the prepared pan and chill until firm.
• Cut into squares.

• Combine lemon zest and vodka in an airtight container.
• Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days.
• Pour milk and sugar into a large pot and bring to a low boil, stirring often, until the sugar has dissolved.
• Remove from heat and allow the milk mixture to cool to room temperature.
• Slowly strain the vodka mixture into the milk using a sieve.
• Discard the lemon zest.
• Pour limoncello into a capped bottle and place it in the freezer to chill for 1 hour.
• Serve cold.

• Peel and cut sweet potatoes in half lengthwise, then cut each half into 1/4-inch slices.
• Place the slices into the pressure cooker’s steamer basket.
• Sprinkle slices with salt.
• Combine brown sugar, cinnamon, and nutmeg in a small bowl.
• Mix well.
• Pour orange juice into the cooker.
• Place the trivet and the steamer basket with the sweet potatoes into the pot.
• Sprinkle the potatoes with the brown sugar mixture.
• Place butter pieces on top.
• Lock the lid into place and bring the cooker up to full pressure (15 pounds per square inch) over high heat.
• Once pressure is reached, reduce heat to low and cook for 7 minutes.
• Quickly release the pressure using the method recommended by your cooker’s manufacturer.
• Do not discard the cooking liquid.
• Remove the steamer basket from the cooker and carefully place potatoes into a serving dish.
• Return the cooker to the stove and bring the cooking liquid to a boil over high heat.
• Reduce the heat to medium and simmer, stirring frequently, until the cooking liquid is reduced and syrupy, 5 to 7 minutes.
• The mixture should coat the back of a spoon.
• Pour the syrup over sweet potatoes and serve.

• Beat all ingredients at low speed for 7 to 10 minutes, or until the icing forms peaks.

• Preheat the oven to 375 degrees F (190 degrees C).
• Grease cookie sheets.
• In a large bowl, cream together the shortening, peanut butter, brown sugar, and 1 cup white sugar until smooth.
• Beat in the eggs one at a time, and stir in the milk and vanilla.
• Combine the flour, baking soda, and salt; stir into the peanut butter mixture until well blended.
• Shape tablespoonfuls of dough into balls and roll in the remaining white sugar.
• Place cookies 2 inches apart on the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven.
• Remove from the oven, and immediately press a chocolate kiss into each cookie.
• Allow to cool completely; the kiss will harden as it cools.