Buffet

Give your traditional ham a twist, by brushing with a ginger and cranberry Cumberland glaze before baking

This delicious quiche recipe is a fab way of using up what's left of your Christmas or Sunday roast dinner – anything goes!

Made with sugary plums and port, and spiced with cardamom, this rich, sticky glaze is the perfect partner for salty ham

Celeriac and potato slices are layered up in a nutmeg and clove infused cream to create this substantial side dish from chef Tommy Banks

Follow our foolproof way to cook your gammon joint then jazz it up for the party season with sloe gin!

This tasty pulled pork is best served with salsa and rice salad

This zesty baked chicken is coated in coconut breadcrumbs. Serve with slaw and salsa