What to cook in December

Christmas simply isn’t Christmas without a proper mince pie. If you fancy making your own this year, try this classic recipe by Helen Evans of Eric’s bakery

A toad in the hole recipe from Mary Berry's 'Complete Cookbook', a classic British dish that's perfect for a filling meal

In her cookbook 'Bitter Honey', Letitia Clark amps up the recipe for tiramisu with the addition brandy alongside traditional marsala

This recipe from a cookbook by Aaron Bertelsen is a perfect example of how a few simple ingredients can combine to create something that is far greater than the sum of its parts

Danish chef Trine Hahnemann shares the delicious dishes she cooks for her family at Christmas, including this Danish julesalat

'This is the epitome of a winter-warming dessert' says Harrods' Head Pastry Chef, Philip Khoury. 

How to cook a turkey - our step-by-step guide to cooking up the perfect turkey this Thanksgiving or Christmas, including how long to cook it and how to do the stuffing

A delicious tarte tatin recipe using apples, pears and quince membrillo (or quince cheese) for for a memorable take on the French classic.

Aaron Bertelsen's lentil soup recipe is inspired by the vegetables he grows in the kitchen garden at Great Dixter, on which he's written a wonderful cookbook

A lasagne recipe with veal and spinach by Sybil Kapoor - a very easy recipe which can be prepared 2 days in advance

Transform the humble potato with a blast of traditional Indian flavours with this Bombay aloo recipe by Anjum Anand

Perfect roast potatoes, with olive oil, garlic, and rosemary.

Sophie Godwin shares a colourful Dal recipe from her cookbook 'Sundays'

Sophie Godwin shares a rigatoni recipe with a twist from her cookbook, 'Sundays'

A whole slow-roasted lamb shoulder is a beautiful way to prepare lamb for a few people, as Danielle Alvarez proves in this extract from her cookbook

This deliciously indulgent Spinach and gorgonzola quiche recipe is a fail-safe crowd pleaser.

People often complain of pheasant drying out during cooking. This method works a treat, so it remains as succulent as it is delicious

This is comfort food at its best and can be made well in advance – in fact, I would suggest making it at least the day before. It also freezes well.

The deeply rich flavour of wild boar sausages is perfectly offset by the zingy onion relish and moreish autumn slaw.

An unusual but effective use of this bird, this dish is bursting with bold flavours. It is easy to put together but is sure to impress.