I have a bit of a weakness for this sort of cake, which is essentially an assembly–job number, a construction of alternate layers of a rich, boozy cream and some storebought sponge or other. The thing is, I find layering up — whether it’s lasagna, tiramisù or trifle — both calming and celebratory. It can be done without stress, but while building a sense of occasion. Here the …

Along with raclette and fondue, tartiflette is one of Savoie’s most famous dishes, a gratin of potatoes, onions, bacon and the local Reblochon cheese. Its origins are a little confused. The name undoubtedly derives from the local patois for potato, tartiflâ, and tartiflette was first mentioned in a 1705 book written by the chef Francois Massialot, Le Cuisinier Royal et …

Preheat the oven to 160°C (325°F), Gas Mark 3. Grease a deep 20 cm (8 inch) round cake tin and line with nonstick baking paper. Melt the vegan butter or coconut oil in a saucepan along with the brown sugar, citrus zest and juice and rum or brandy (if using).

If Christmas isn’t the time for a kitsch cocktail, I don’t know when is. And while I have nothing against a straightforward Snowball (and I make mine with one part advocaat to about 3 parts lemonade, and a spritz of lime), I think we all need something a little stronger this year. And so, to bring camp comfort and cheer, I bring you my Snowball in Heaven. I propose then, a ratio of …

You’re unlikely to get very far in Amsterdam without coming across these festively spiced and beautiful biscuits, and nor would you want to. They are the perfect Christmas cookie. Traditionally — and it’s how bakeries still sell them, though they’re made less and less at home — they’re made by pressing the dough onto carved wooden moulds, which give the biscuits the look of …

Preheat the oven to 180℃/160℃ fan/350℉/Gas Mark 4. Line an approximately 25cm (10in) cake tin with baking paper. Put the butter and the brown sugar in the prepared cake tin in the oven for 5 minutes to melt and combine.

Canapes. A selection of bite-sized morsels and nibbly bits - perfect for passing round at parties!

4 whole eggs at room temperature (plus 2 extra, beaten) 500 grams sausagemeat; ½ teaspoon dried mixed herbs; ½ teaspoon garlic powder; 2 tablespoons plain flour

I love a plain cake. There is something uniquely soothing about the simple, sweet comfort it offers. And there's a modesty about a plain cake, too: it doesn't draw attention to itself, or seek to impress with razzle-dazzle. It's there to be sliced as needed, always delivering more than it promises. It also serves as a proper pudding. Just arrange slices of the cake on a non-stick …

I know a lot of people are hesitant about cooking fish, and I do understand why, but this, my friends, is the recipe to allay your anxieties and free you from fear. Your fissues will be a thing of the past. Because, here, the fish is cooked only very briefly in the aromatic sauce and then left to stand for a couple of minutes or so in the pan but off the heat, it stays succulent and tender ...