Warm the olive oil in a non-stick frying pan with an oven-proof handle and sauté the spring onions over a gentle heat for a few minutes until soft. Add the watercress and stir, gently, until the watercress...

In a large frying pan, heat the oil and butter to medium heat. Add the Brussels sprouts and allow them to cook cut-side down for 4-5 minutes, or until golden brown, alternatively stir fry leftover...

Why not try roast potatoes with a difference with your turkey?

Harrogate Scandinavian inspired cafe Baltzersen’s head baker Mary-Jane Walker (MJ) shares her festive recipe for the perfect authentically Scandinavian gingerbread house. Watch the baking and making of...

This is a lighter version than a traditional Stollen but still with all those lovely flavours. Do not be put off by the lengthy list of ingredients in the recipe, seriously, this is not difficult to make. To...

Sage and onion roulade is a great vegetarian option for Christmas Day

An adult version of fridge cake. A rich cake to be served with coffee and whipped cream and so easy it’s perfect for impromptu parties and for freezing. De-frost thoroughly before serving.

For a traditional mince pie with a twist try these Lattice Mincemeat Tarts

Looking for a simple tangy dessert which is sure to be a crowd pleaser? Look not further than Gilly Robinson's Lemon Posset recipe

For the pumpkin puree, cut the pumpkin into quarters, then peel and cut into chunks. Place in a large saucepan, cover with water, bring to the boil and cook for 20 minutes or until tender. Drain, cool, then...