Domaine Touzot 2004

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Golden shortcrust pastry packed with potatoes, chestnut mushrooms, onion, thyme and Stilton makes a great centrepiece for a festive lunch.

Serves 12

Total time: 1½ hours, plus cooling and chilling
Cooking time: 1 hour

Ingredients

2 large potatoes, peeled and cut into cubes
65g butter
750g chestnut mushrooms, quartered if large
1 large onion, finely chopped
1 tbsp chopped fresh thyme leaves
2 garlic cloves, crushed
50g flour
600ml milk, plus extra for brushing
750g ready-made shortcrust pastry
150g Stilton, crumbled

1. Cook the potatoes in boiling salted water for 5 minutes, until just tender. Drain well and set aside.
2. Heat 25g of the butter in a large frying pan and fry the mushrooms for 5 minutes. Remove with a slotted spoon and reserve. Add the onion and cook for 5 minutes, or until softened. Add the thyme and garlic and cook for a further minute, then remove from the pan and add to the mushrooms.
3. Preheat the oven to 220ºC/Gas 7. Melt the remaining butter in a saucepan and stir in the flour. Cook over low heat for 2 minutes, stirring constantly. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring. Season with salt and pepper to taste and simmer for 2 minutes, or until thickened. Remove from the heat and gently stir in the mushroom mixture and potatoes. Leave to cool.
4. Cut off a third of the pastry and set aside. Roll out the rest and use it to line the base and sides of a greased rectangular tin measuring about 25cm x 22cm x 3cm tin, letting it overhang the sides. Stir the crumbled cheese into the mushroom mixture and spoon into the pastry case.
5. Roll out the remaining pastry to a rectangle large enough to cover the filling. Brush the edges with a little water and lay it over the filling. Press the edges together to seal and trim away any excess pastry. Use the trimmings to decorate the top, if you like. Brush with milk and bake for 30-40 minutes, or until golden brown. Cut into squares and serve hot.

Perfect partner

Barão de Vilar Late Bottled Vintage 2003 - Stilton calls for a robust, big red and this one is just the ticket!

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Try this on Boxing Day – layers of liqueur-soaked sponge, raspberries and mascarpone cream make a refreshing change from Christmas pudding.

Serves 8

Total time: 40 mins, plus chilling
Cooking time: none

Ingredients

1 ready-made Madeira cake, about 275g
2 tbsp lemon curd
2 tbsp lemon liqueur
50g toasted slivered almonds
300g raspberries, defrosted if frozen
250g mascarpone cheese
500g ready-made custard
300ml double cream

1. Cut the cake into six slices, then spread each slice with lemon curd and sandwich together in pairs. Cut each pair into quarters, then place in a 2-litre glass bowl. Drizzle with the liqueur. Scatter most of the almonds and the raspberries over the top.
2. Using an electric mixer, whisk the mascarpone cheese and custard together until smooth. Spread over the almonds and raspberries.
3. Whip the cream until it forms soft peaks, then spread on top of the custard mixture. Chill until ready to serve. Just before serving, scatter the top of the trifle with the reserved almonds.

Top tip

Technically, mascarpone is not a cheese, as it is made from cream rather than milk, but it is used as a rich cream cheese in desserts such as tiramisu as well as in savoury dishes.

Perfect partner

La Font del Bosc 2005 - Create a decadent end to a yummy meal by serving this modern-day trifle with a glass of this perfect fortified wine. Just make sure there’s enough for second helpings, as your guests will love lingering over this combination.

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Dried fruit and sweet spices – cinnamon, ginger and allspice – give this casserole a really Christmassy feel.

Serves 6

Total time: 2½hours, plus overnight soaking
Cooking time: 2 hours

Ingredients

200g mixed dried fruit (a combination of prunes, apples and pears is good)
about 500ml dry cider
25g butter
1kg pork shoulder, diced
1 onion, sliced
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground ginger
3 tbsp plain flour
2 tbsp soft dark brown sugar

1. Place the dried fruit in a bowl, pour over just enough cider to cover and leave to soak overnight.
2. The next day, melt the butter in a large flameproof casserole dish and, working in batches, brown the pork all over. Remove with a slotted spoon. Add the onion and cook for 6–8 minutes, or until soft and lightly coloured.
3. Return the pork to the pan, then add the spices. Cook over low heat, stirring, for 1 minute. Add the flour and sugar and and cook, stirring, for another minute.
4. Drain the fruit, reserving the soaking liquid in a measuring jug. Top the liquid up with cider to make up to 350ml. Add the fruit and cider to pan with all the other ingredients. Bring to the boil, then turn down the heat to very low. Stir well, cover and cook gently for 1½ hours, or until the meat is very tender, removing the lid after 1 hour and adding more cider or water as necessary. Serve hot.

Top tip

This is a great recipe to make in advance and store in the freezer, ready for Christmas entertaining. Defrost in the fridge overnight, then reheat thoroughly, simmering gently for at least 10 minutes before serving.

Perfect partner

En Beauvoir Bourgogne AOC 2006 - A glass of this elegant and buttery white Burgundy will enhance this lovely festive dish.

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A turkey breast is a great option for smaller festive gatherings, it's also easier to serve than a whole bird.

Serves 6, with leftovers

Total time: 1½ hours
Cooking time: 1¼ hours

Ingredients

1.2kg prepared turkey breast joint
100g butter, softened
2 tsp ras el hanout spice blend
4 pomegranates
1 small onion, finely chopped
3 garlic cloves, finely chopped
250g vacuum-packed cooked chestnuts, roughly chopped
75g fresh white breadcrumbs
100g chopped almonds
100g dried pitted dates, chopped
handful fresh coriander leaves, roughly chopped
2 tbsp runny honey
300ml turkey or chicken stock

1. Preheat the oven to 200ºC/Gas 6. Weigh the turkey and calculate the cooking time, allowing 20 minutes per 450g, plus 20 minutes. Blend half the butter with half of the spice blend and plenty of salt and pepper, then spread all over the turkey skin. Arrange in a large roasting tin, place in the oven and roast for the calculated time.
2. Meanwhile, prepare the pomegranates. Cut them in half and remove the seeds from two of the halves by holding the fruit over a bowl and bashing it with a wooden spoon. Separate the seeds, discarding the white pith. Squeeze the juice from the remaining fruits using a lemon squeezer and set aside. Reserve six of the pomegranate halves to fill with the stuffing.
3. Melt the remaining butter in a frying pan and fry the onion and garlic over low heat for 5 minutes, or until softened. Stir in the breadcrumbs and cook for a further 2 minutes, stirring frequently. Add the pomegranate seeds, chestnuts, almonds, dates, remaining spice blend, half the coriander and salt and pepper to taste. Mix well. Pile into the reserved pomegranate halves and place any excess stuffing in an ovenproof dish.
4. Arrange the stuffed pomegranates around the turkey 50 minutes before the end of the cooking time. Drizzle them and the turkey with the honey and return to the oven, along with the dish of extra stuffing.
5. To test that the turkey is cooked, pierce with a knife – the juices should run clear. Transfer to a carving platter, cover with foil and leave to rest while you make the gravy. Pour the pomegranate juice into the roasting tin with the turkey or chicken stock. Bring to the boil on the hob, scraping up the crusty bits from the bottom of the tin, and boil for a couple of minutes. Strain into a sauceboat. Slice the turkey and sprinkle the pomegranates with the remaining coriander to serve.

Perfect partner

Pillastro Primitivo 2007 - The ripe plum and spicy aromas of this luscious wine make it a great match for rich, spicy turkey.

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Sweet butternut squash and chestnuts are perked up with crisp nuggets of salty bacon in this wonderfully warming soup.

Serves 4

Total time: 45 mins
Cooking time: 30 mins

Ingredients

1 tsp olive oil
1 onion, finely chopped
200g vacuum-packed cooked chestnuts, roughly chopped
1 medium butternut squash, peeled, deseeded and chopped
600ml chicken stock
pinch of freshly grated nutmeg
75g unsmoked bacon lardons
2 tbsp chopped fresh parsley

1. Heat the oil in a large pan, then add the onion. Cook for 5 minutes, or until softened. Stir in the chestnuts and cook for a further 5 minutes.
2. Add the squash, stock, nutmeg and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer, stirring occasionally, for 20 minutes, or until the squash is tender. Stir to break up the squash but leave some texture.
3. In a hot frying pan, dry-fry the bacon lardons until crisp and browned. Ladle the soup into bowls. Garnish with the parsley and lardons and serve at once.

Top tip

You can make this with raw chestnuts, if you like, but they must be peeled and cooked first – a laborious process. Alternatively, use soaked dried chestnuts.

Perfect partner

RedHeads Pinball Chardonnay Riesling Sauvignon Blanc 2009 - This wine provides a nice balance to the rich chestnut of this popular soup.

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A beautifully presented box of assorted truffles makes a great gift. Attach a pretty label with a message and storage instructions.

Makes 40–50 truffles

Total time: 25 mins, plus cooling
Cooking time: 10 mins

Ingredients

225g plain chocolate (60–70% cocoa solids), broken into small pieces
175ml double cream
4 tbsp cocoa powder
4 tbsp icing sugar
75g toasted hazelnuts, finely chopped

1. Cover a large baking sheet with clingfilm. Place the chocolate in a large bowl.
2. In a small pan, bring the cream to a rolling boil and immediately pour onto the chocolate. Stir with a wooden spoon until the chocolate has completely melted. Allow the mixture to cool, uncovered, until set – this will take about 1–1½ hours.
3. Meanwhile, sift the cocoa powder and icing sugar into separate shallow dishes and put the chopped nuts in a third shallow dish.
4. When the chocolate mixture has set, scoop out portions with a teaspoon. Dust your hands lightly with cocoa powder or icing sugar to prevent sticking and roll the chocolate mixture into balls in the palms of your hands.
5. Immediately roll the truffles in cocoa powder, icing sugar or nuts, then place on the prepared baking sheet. When they are all done, chill in the fridge until set.

Top tip

The truffles should be stored in an airtight container in the fridge, where they will keep for up to 10 days, but remove them from the fridge about 30 minutes before serving to take the chill off.

Perfect partner

Sandalford Sandalera NV - Rich, unforgettable and moreish – just like the truffles.