Buffet

A contemporary version of coronation chicken. Here, a whole spiced bird is roasted then shredded and tossed with cooked, crispy smoked bacon, cherry tomatoes and crunchy croutons

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

Red cabbage is shredded and tossed with finely sliced pears and red onions that are lightly pickled in red wine vinegar with brown sugar and sultanas. The result is a vibrant, crunchy winter slaw without the traditional mayo.

Spanakopita is a Greek savoury spinach pie. It often also contains cheese, typically feta, and is then called spanakotiropita, especially in northern Greece

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

This creamy gratin makes for an indulgent accompaniment to your Sunday roast

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!