Nigella Lawson’s New York Cheesecake (12)

A superb cheesecake from Nigella Lawson, shared by Nigel Slater in ” Real Food”.

Dauphinoise with Pancetta and Rocket (3-4)

This dauphinoise is cooked on the stovetop and I found it in ” Real Food” by Nigel Slater. It will serve four as a light lunch or three for a more substantial main course.

Rhubarb and Ginger Fool (6)

A classic but ginger spiked fool which can be made with both early forced rhubarb and the later outdoor grown crop. This version is from ” Hugh’s Three Good Things” by Hugh Fearnley- Whittingstall. If you like you can serve each fool topped with a sigle gingernut biscuit – standing it upright in the fool just before serving.

Salmon and Spinach Gratin (2)

A simple dish of smoked fish and cream from Nigel Slater. This is good served with hot brown toast to mop up the sauce and a crisp salad. The salmon could be replaced with smoked haddock if preferred. You will need 2 small shallow baking dishes.

Creamy Potato Gratin (6-8)

A variation on this classic potato dish from ” Nigella Bites” by Nigella Lawson. Comfort food at its very best. It reheats well and will go with cold roast meat, or anything!

Orecchiette with Sprouting Broccoli, Blue Cheese and Hazelnuts (2-3)

A delicious, quick and easy recipe for sprouting broccoli and pasta from Rukmini Iyer. Be warned- keep a close eye on the hazelnuts while they are in the oven- the ones in the picture are a little more toasted than ideal!

Blueberry and White Chocolate Pots (4)

Blueberries are topped with a rich white chocolate ganache in this easy dessert from Waitrose. If you like you can add a cinnamon stick or a couple of cracked cardamon pods to the blueberries while they are cooking, but remove these before dividing among the ramekins. They can be made up to 48 hours in advance.

Roast Chicken with Thyme and Bread Sauce (2)

An easy recipe for chicken from Nigel Slater. Its best to use sourdough bread for the crumbs.

Celeriac and Potato Dauphinoise (4)

This delicious side disg from Josh Eggleton benefits from being made a day ahead and reheated when you are ready to serve.

Toasted Smoked Mackerel Sandwich (2)

A delicious snack and a great way to incorporate more oily fish into your diet from Nigel Slater’s ” Real Food”.

Potato and Smoked Mackerel Dauphinoise (4)

This is a favourite recipe from ” Real Food” by Nigel Slater. Although I have a couple of similar recipes for smoked mackerel by other food writers on my site I think his version was the first that I came across many years ago. Serve with rocket or baby spinach leaves to mop up the juices, or alternatively some green beans.

Plum and Ginger Flapjack Crumble ( 6)

A recipe from ” Good Things to Eat” by Lucas Hollweg. He says that although not strictly a crumble, it is equally satisfying. The topping hardens into a delicious softly chewy layer on top of the fruit. Seve with cream or vanilla ice cream.

Creamy Parsnip, Chestnut and Mustard Gratin (4)

A delicious side for Christmas (or indeed any other time of year) from Claire Thomson

Sybil Kapoor’s Kedgeree (4)

A favourite version of kedgeree that I have been trying to relocate the recipe for for some years. Traditionally the rice and fish would be mixed together and the dish served for breakfast, but this version is best served for lunch or supper accompanied by plenty of white basmati rice. The recipe is from ” Modern British Food” by Sybil Kapoor.

Chicken Savoyarde (6)

This simple to make chicken dish is great for special occasions, and is another old favourite. Serve with buttered new potatoes and a crisp green salad. The dish was created by Tim Withers of The George and Dragon Pub in Rowde, Wiltshire two or three generations ago. It was first shared by Simon Hopkinson, but I found it in ” Well Tempered Food” by Tamasin Day- Lewis.

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