I find it's the small fiddly things we have to cook and plan that take the time.

We have a Cranberry and Hazelnut Tart that you can serve with your main Christmas meal as an alternative to Christmas Pudding, or you can freeze for your Boxing Day Lunch or Dinner Party, a vegetable bake, mince Pies and some Christmas Cheer to serve to your guests during the festive celebrations.


CRANBERRY AND HAZELNUT TART
Serves 6-8.

For the pastry: 175g plain flour; 75g butter, diced; 25g caster sugar; 1 egg yolk.

For the filling: 110g shelled hazelnuts; 110 butter; 110g caster sugar; 2 eggs beaten; 25g plain flour; 3 tbsp bramble or redcurrant jelly; 175g cranberries; icing sugar for dusting.

Method: To make pastry, sift the flour into a bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, add the egg yolk and two tablespoons of cold water and mix to a firm dough. Turn out on to a lightly floured surface and knead a little. Roll out and line 23cm/9inch round keep flan tin. Price the base and chill. Make the filling by spreading nuts over a sheet of foil and grill until lightly browned. Cool slightly, then grind in a blender or food processor until finely chopped. Beat together the butter and sugar until light and fluffy. Beat in the eggs, a little at a time, then stir in the nuts and flour. Spread the jelly over pastry base. Spoon in the nut mixture and sprinkle over the cranberries. Bake in preheated oven 190C, 375F, Gas Mark 5 for 35-40 minutes until the pastry is golden and the filling is firm to the touch. Cool in the tin for 5 minutes, remove and dust with icing sugar.


CELERIAC & CARROT BAKE
Serves 8-10.

This recipe can be made oven-ready on Christmas Eve. Just cover the dish with cling film and chill until ready to cook. Store the fried onions in a separate container.

Ingredients: 50g butter; 1 large onion, thinly sliced; 450g carrots, chopped; 450g celeriac, chopped into small chunks; freshly grated nutmeg; 3 tbsp single cream; salt and pepper.

Method: Melt butter in a pan, add the onion and cook gently for 10 mins. until softened, then set aside. In a pan of salted boiling water, cook carrots and celeriac for 20 mins. until tender. Drain well reserving 3 tbsp of cooking liquid. Mash root vegetables together until fairly smooth. Stir in the reserved cooking liquid, nutmeg, salt and pepper to taste, add cream. Transfer mash into a buttered, shallow ovenproof dish and fluff up the top with a fork. Bake on a shelf beneath the turkey for about 30 mins. until the top is brown. Pile onions on top for last 10 mins. of cooking time. Serves 8-10.


SPICY CRUMBLE MINCE PIES

Rich buttery pastry with a spicy crumble topping make these mince pies just that little bit special. Makes 12-15.

Ingredients: 225g plain flour; 150g butter; 25g muscovado sugar; 1 tsp. cinnamon; 400g jar of mincemeat.

Method: Cut butter into small pieces and put with the flour into food processor or blender, and whiz to a dry, crumbly texture. Spoon about three-heaped tbsp into a small bowl and rub in the sugar and cinnamon with your finger tips, then set aside. Add two tbsp cold water to remaining dry mixture in food processor, and pulse until pastry clings together. When pastry forms a ball turn onto a lightly floured surface and roll out pastry to an even thickness. Cut out rounds with a fluted pastry cutter and line 12-15 bun tins. Put a heaped tsp of mincemeat in pastry case and sprinkle over some of the crumble mixture. Bake in a preheated oven 200C, 400F, Gas Mark 6 for 15 minutes until the pastry is crisp and golden.

Keep a cool head with this delicious non-alcoholic cocktail and party punch!


ATLANTIC ROLLER
Serves 4.

Ingredients: 300ml (½ pint) white grape juice, chilled. 150ml (¼ pint) lemonade; melon balls or slices; ice cubes.

Method: Mix grape juice and lemonade, add melon balls and ice and swirl around, serve immediately.


PARTY PUNCH
Serves 12.

Ingredients: 850ml (1½ pts) red grape juice; 2 cinnamon sticks; 2 litres (3½ pts) lemonade; 1 tsp orange bitters; juice of half a lemon; juice of 2 oranges; ½ cucumber, sliced; orange slices; mint sprigs, ice cubes.

Method: Heat 150ml (¼ pt) of the grape juice and the cinnamon sticks. Cool. Add to a large bowl with all the remaining ingredients. Serve ladled into cups or glasses.