Artichoke sauce for the veal

Baked pears with ginger and cardamom

Baked rice and leeks

Freeze this raw and then cook it after defrosting it, serving it piping hot. At a pinch, you can freeze

Black cake

Trinidadian black cake is reminiscent of the traditional British fruit cake, except that it’s soaked in rum rather than whisky

Bonet

This used to be cooked in a bonnet-shaped container, hence the name. It is one of the classic desserts of

Braised potatoes with porcini and rosemary

Butterfly cakes

Cabbage parcels

Cappelletti in brodo

Make the stock ahead of time and chill it or freeze it. You can do the same for the cappelletti

Cappuccino trifle

Trifles are sometimes called ‘soufflé’ in Malta, but the basic method is that of the traditional English trifle and the

Carne battuta all’erbe

This is the classic northern Italian finely chopped raw beef flavoured with herbs.

Carob and honey cheesecake

This is an unusual tart which is perfect for winter as it is full of warm Mediterranean flavours and Hanini

Chestnut soup

Chicken liver and foie gras parfait, Barbetta buns and rhubarb chutney

The foie gras de canard for this recipe was supplied by Arkadia Butcher at Portomaso, which also sells terrine de

Chocolate and cherry cake

Chocolate meringues

Christmas chestnut, prune and sausage stuffing

This works well with the Christmas goose, turkey or pork. You will have enough for one large bird or

Cinnamon rings on a cinnamon stick

Cooking your Christmas goose

Goose is a particular favourite of mine, a simply superb meat that is something between perfect duck and pigeon. It

Courgette rolls

Creamed mushrooms on toast

Fairy cakes

These are often called cup cakes, probably because they are made in little paper cups, but fairy cakes is far

Glazed carrots

Ham and parsley

Hazelnut meringue

Jerusalem artichoke tart

This will keep for up to a month in the freezer. Defrost it and serve it at room temperature, scattered

Kumquats dipped in chocolate

Lady’s kisses or baci di dama

These Piedmontese biscuits are just as often made with ground hazelnuts but they are always sandwiched together with chocolate to

Laringina cake

Maltese oranges are in season now and taste simply delicious. This cake makes the most of them and the laringina

Leek and Parma ham cigars

Lumincetta sorbet

After a heavy meal, sometimes all you want is a light, crisp, citrus sorbet.

M’hencha

This is one of the most attractive Moroccan sweets. It looks good and tastes sublime. The name means ‘snake’ because

Melting moments

I pinched this recipe off my sister Clara who had it tucked away in her old school file. The scent

Mint and champagne sorbet

This delicious sorbet takes a little more time than usual to make as the alcohol in the champagne makes it

Molten chocolate fondant with drunken cherries

Monte Bianco

This is supposed to resemble snow-capped Monte Bianco (Mont Blanc).

Mushrooms with Parma ham

Pappardelle with wild boar ragù

Pastelles

The authentic way to prepare these is to use fresh banana leaves which can be softened by steaming for a

Pheasant and cranberry terrine

Pistachio meringues

Meringues are always popular and although they are simple to make, keep in mind that they soften very quickly in

Ponche de crème (also known as ponch de crema)

Pooh Bear’s short bread

Pooh Bear fans know how much he loves honey and condensed milk – so this version of ‘millionaire’s shortbread’ is

Pork fillets in pastry with apricots

Pork fillets layered with chestnuts and mushrooms

Potatoes with chestnuts, bacon and mushrooms

This is almost a meal in itself, but it also makes a good accompaniment to roast game birds, poultry,

Pumpkin pie

Rabbit stew

By the time the parties, lunches and dinners have taken their toll, you might feel like something simple and down-to-earth.

Rabbit-liver crostini with grapes

Grapes eaten on New Year’s Eve are supposed to bring good fortune.

Roast duck

Roast potatoes

Roast veal fillet with lemon and thyme

Rolled quail stuffed with duck forcemeat

Salad of seared pigeon

Salmon and pesto parcels

These are very soft and easy to eat, as well as being a beautiful colour. As the only fish item

Shredded duck salad with redcurrants

Slow-roasted pork belly with colcannon

Smoked salmon rolls

Sorrel drink

Sorrel is the defining ingredient of this drink, which must be prepared one day before it is served. Though it

Spicy Christmas stew with dumplings

Spicy pumpkin soup

Soup is always popular – especially when it is cold or people are feeling unpleasantly full of seasonal food. Serve

Stuffed mushrooms with blue cheese and thyme

Serve this with a salad of bitter leaves like rocket, to cut through the rich creaminess of the stuffing.

The Vesper

The recipe for James Bond’s martini appears in the very first Bond novel, Casino Royale. It is not the vodka

Tourtière

You can substitute chicken or beef for the pork, or use a combination of any two or all three meats.

Venison with chocolate and redcurrant sauce

Walnut tartlets

You will need 18 tartlet tins of 50ml capacity.

Walnut, cheese, pears and rocket salad

White and cocoa chocolates

White and dark chocolates

White and raspberry chocolates

Yuletide shortbread

Sweet, crumbly, buttery and with a melt-in-the mouth texture, shortbread is delicious at any time of the year.

Zampone with lentils in miniature