Cuisine

Millionaire’s shortbread with salted rosemary-infused caramel
One bite and you’ll be hooked by the wonderful combination of rosemary and chocolate

Basic pancake batter
Make in advance and chill for up to eight hours before use

Stuart Gillies’ ice-cream trio
For best results, the executive chef at London’s Boxwood Café, recommends you use an ice-cream maker – a worthwhile investment

Jersey Royals with crab claws, lemon grass, coriander and coconut broth
Infused with Thai flavours, the potatoes are a tasty foil for the crab. Serve with crusty bread to mop up the spicy broth

Easy iced coffee
For an extra boost, add a coffee bean to each bit of your ice tray, top with cold coffee and freeze

Malteser-topped cupcakes
There’s about 17 Maltesers in a 37g pack – just enough

Baked oranges with creme brulee
‘For a grown-up treat, add a splash of Cointreau to each orange before baking’

Chestnut stuffing
You can either stuff these inside the turkey or cook them separately as little balls to be served on the side

Sausage 'n' mash
Served with rich onion gravy, comfort food doesn’t come much better than this

Cottage pie
Spice up this family favourite with a few drops of hot sauce. We’ve used beef mince but lamb will work just as well