Braise the red cabbage wedges up to 24 hours beforehand, then continue the recipe from step 4 on Christmas Day. You can make and store the hazelnut crumb up to 1 week ahead
Recipe by Nell Gordon-Hall
An American classic, pecan pie is loved for its crisp, buttery pastry and gooey filling packed with pecans. My version swaps corn syrup for golden syrup, giving the filling a caramel-like flavour. Serve it with crème fraîche to balance the sweetness.
This pasta with walnut sauce, also known as pasta con salsa di noci, is one of Dara Klein's 'favourite “no-cook” pasta sauces, hailing from the north-western region of Liguria, famous for its pesto genovese. It’s creamy, moreish and comes together really easily.’
Recipe by Dara Klein
Recipe by Debbie Major
This nut-and-seed-packed granola is enriched with miso for a hint of salt and umami. Served with honey-soaked figs and thick yogurt, it makes a breakfast to keep you satisfied for hours
Recipe by Spencer Lengsfield
This chilled, no-bake layer cake is designed to sit in the fridge for at least a day before serving, meaning stress-free hosting – and an impressive pud for guests!
Loaded with a welcome kick of caffeine, this is the perfect morning pick-me-up
Recipe by Nadine Brown
One serving of this vegan dish provides almost two-thirds of your daily fibre needs thanks to a combo of chickpeas, broccoli and mushrooms. Store the leftovers in the fridge for 3-4 days for high-fibre snacking
This vibrant risotto is packed with good-for-you greens, including budget-friendly frozen peas. Swap the hazelnuts for walnuts if you have those to hand
Recipe by Abigail Spooner
