Place a medium sized pot over a medium high heat and add the oil.

Add in the onion and garlic and fry for five minutes until softened.

Add in the curry paste and stir fry for a further minute.

Add in the coconut milk, stock and squash and bring to the boil.

Reduce the heat and simmer for 15 minutes until the squash is tender when pierced with a fork.

Mix through the leftover turkey and the the curry is ready to serve.

Serve straight away with some warm rice.

Cook the noodles according to the instructions on the packet, drain and rinse under cold water.  Set aside.

Pour the stock and cocounut milk into a medium sized pot and bring to a steady simmer.

Add in the lime leaves, ginger, chilli, brown sugar and simmer gently for 10 minutes.

Add in the cooked turkey and stir through until heated through.

Divide the noodles amongst four bowls, pour in the hot soup and garnish with springs onions and coriander.

Heat a drop of oil in a large frying pan over a medium high heat and then add the ginger, spring onion and garlic.  Stir fry for about 1 minute.

Add in the carrots, red peppers, coriander stalks, soy sauce, rice wine, caster sugar and fry for a further 4-6 minutes.

Stir through the leftover ham and sesame oil and remove from the heat and allow to cool.

Whisk all the ingredients for the dipping sauce together and set aside.

Assemble the spring rolls one at a time, by placing one spring roll skin on a clean work surface and adding three dessert spoonfuls of the cooled mixture to the centre in a small sausage shape.

Brush the edges of the wrapper with beaten egg and then fold in each side in and then roll up tightly.

Fill a large high sided frying pan with 1-2cm of oil and then place this over a high heat.  Check that the oil is hot enough to fry the spring rolls by dipping one in and seeing if it bubbles vigourously.

Shallow fry the spring rolls for 3-4 minutes either side until they are left with an even golden colour all over.  Remove from the oil with a slotted spoon and set aside on a plate lined with kitchen paper.

Serve the spring rolls straight away with the dipping sauce.

To make the filling, heat the olive oil in a pan, add the onions and gently fry for 10–15 minutes until soft and caramelised.

Season with salt and black pepper then remove the pan from the heat and allow to cool. This can be done well ahead of time.

To make the pastry, place the flour and salt into a large bowl. Add the butter and, using your fingertips, rub the butter into the flour until it resembles rough breadcrumbs.

Sprinkle over 1–2 tablespoons of water and bring the dough together to form a ball.

Wrap the dough in cling film and place in the fridge to rest for at least 10 minutes.

Preheat the oven to 180°C (350°F), Gas mark 4 and place a baking tray on the middle shelf.

Roll out the pastry on a lightly floured work surface and use to line the quiche tin. Prick the base with a fork and place on the baking tray in the oven for about 15 minutes until light and golden.

In a bowl, whisk the eggs and cream together until combined. Arrange the caramelised onions on the base of the pastry case, scatter over the crumbled cheese, ham and thyme leaves and season with salt and ground black pepper.

Gently pour the egg and cream mixture into the pastry case and bake in the oven for about 30–35 minutes or until the filling is set. Allow to cool then serve in generous slices with a green salad.

Butter one side of each slice of bread.

Place the two buttered sides together and then spread the top slice with dijon mustard, add a few slices of brie and a little shredded leftover turkey.

Spoon over a little cranberry chutney.

Heat a little oil in a frying pan over a medium high heat and then add the filled slice of bread to the pan and place the other slice butter side up on top.

Fry for 2-3 minutes either side until golden brown and the cheese has melted. Repeat with the other sandwich.

Slice in half and serve straight away.

Preheat the oven to 200oC.

Place the crumbled Christmas pudding on a baking tray lined with parchment paper  and sprinkle with the brown sugar.

Place under a hot grill until the sugar has caramelised. Remove from the oven and allow to cool.

Mix together the ice cream with the caramelised pudding crumbs and half the caramel.  Divide the mix amongst mini pudding molds or small cups, cover with cling film and place in the freezer to set.

When you are ready to serve, fill a bowl with boiling water and dip the pudding molds halfway in for 20 seconds or so to release.

Turn each one upside down onto a serving plate and serve drizzled with the remaining caramel sauce.

Preheat the oven to 180˚C.

Place a large frying pan over a medium high heat heat, melt the butter until it foams, then fry the bacon until golden.

Add in the onion and celery and cook until tender.  Add in the breadcrumbs, cranberries, walnuts, rosemary, thyme, all spice, orange zest and season with sea salt and ground black pepper.  Stir through until combined.

Using a sharp knife, slice open the chicken breasts just enough to make a little pocket big enough to add the stuffing too.

Fill each of the chicken breasts with the stuffing and then wrap each one with pancetta.  Place the chicken breasts in a roasting tin and give a final seasoning of sea salt and ground black pepper and a drizzle of oil before popping in the oven.

Cook the chicken breasts for approximately 45 minutes or until cooked all the way through.

Remove the chicken from the oven and cover with tin foil while you prepare the brussel sprouts.

Place a large frying pan over a high heat and add a knob of butter and melt it until it foams.  Add in the brussels sprouts and cook until they are tender and have a nice golden colour.

Season with sea salt and ground black pepper and serve alongside the chicken breasts.

Make the jelly according to the instructions on the pack and then pour into an 8inch (3.25 litre) trifle dish.

Cover with cling film and place in the fridge to set completely while you prepare the rest of the layers.

Make the custard by placing the cream and vanilla bean and seeds in a small pot over a medium high heat and bring to a vigorous simmer.

While the cream is heating, whisk together the sugar, egg yolks and corn flour in a large bowl.

When the cream is hot, slowly pour into the egg mix, whisking continuously until combined.

Transfer the mix back into the pot and place over a low heat, stirring every now and then for 6 minutes until the custard is thickened.

Remove from the heat and place a sheet of cling film directly on top of the custard to prevent a skin from forming.  Set aside and allow to cool completely.

Line an 8inch cake tin with parchment paper and then press the christmas cake crumbs in so you have a flat surface.  Pour over the alcohol and allow to soak through.

Whisk the cream in a large bowl until it just forms peaks, place in the fridge until you are ready to assemble.

Toast the almonds in a frying pan over a medium high heat for about 3 minutes.  Make sure not to burn them.  Remove to a plate and allow to cool completely.

When the jelly has set, carefully layer the christmas cake base on top of the jelly.  You can cut it into quarters for easier assembly if you wish.

Top with the custard and then the whipped cream.

You can place the trifle back in the fridge at this stage or serve straight away with a sprinkle of toasted almonds.

Preheat the oven to 180°C.  Grease and flour 6 ramekins.

Pour the milk into a small pot and add the onion, bay leaf, peppercorns and grated nutmeg.  Bring to a steady simmer slowly, then remove from the heat and strain into a pyrex jug.

Melt butter, in a small pot and add the flour to make a roux, whisking until it’s comined.  Slowly add the warm milk until you have added it all and are left with a thick white sauce.

Transfer the sauce to a mixing bowl.  Then whisk in the egg yolks and 3/4 of the cheese.  Beat the egg whites until light and fluffy and forming soft peaks.
Divide the mixture amongst the ramekins and place in roasting tin.

Pour boiling water around the base of the ramekins and place in the oven for 15 minutes until risen.
Serve straight away in the ramekins or allow to cool slightly and remove from the ramekins and place on a lined baking sheet.

At this point you can keep the ramekins to serve the following day if you wish.  Just add a sprinkle of extra blue cheese and place in the oven to puff to puff back up!

Serve with a crisp winter salad!

Line a 20cm x 30cm baking tin with parchment paper.  Save any parchment paper off cuts.

In a large sauce pan melt the butter with the condensed milk.

The second the butter has melted and mixed through the condensed milk, take it off the heat and stir in the chocolate until completely melted and combined.

Add in the cranberries, white chocolate, biscuits, mini marshmallows and orange zest. Stir with a wooden spoon until completely combined.

Tumble the mix out into the lined baking tin and press down using the parchment paper off cuts.  Drizzle with white chocolate diagonally across the tray.

Cover and allow to set in the fridge for up to 1-2 hours.

Slice in to 12 pieces.