Brussels sprouts

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Step 1
Pour 300ml well-salted water into a deep, wide pan with a lid.

Step 2
Add the sprouts, bring to a simmer, turn down the heat slightly, cover and cook for four minutes, until the sprouts are just tender and most of the water has evaporated.

Step 3
Turn up the heat to medium-high, add olive oil and cook uncovered for five minutes, until caramelised on the bottom – don’t be tempted to stir them.

Step 4
Season with the zest and juice of an unwaxed lemon and a good grind of pepper.

Step 5
Once the turkey’s out of the oven, it leaves room for a tray of roast sprouts with pecorino and hazelnuts.

Step 6
Coarsely shred 600g trimmed sprouts (in a food processor, ideally), toss with 100ml olive oil, season and spread out on a baking sheet.

Step 7
Roast for 15 minutes, until starting to char, then sprinkle with 50g roughly chopped hazelnuts and 20g finely grated pecorino (or parmesan), and bake for a minute, until melted.

Step 8
Deseed and finely chop a small red chilli and pound to a rough paste with a tablespoon of flaky salt.

Step 9
Stir in another two tablespoons of salt, spread out on a plate or tray and put somewhere warm to dry for a few hours.

Step 10
Trim and halve 600g brussels sprouts and heat a large, deep pan one-third filled with neutral oil to 185C.

Step 11
Deep-fry the sprouts in two batches for three to four minutes each, until golden and starting to char.

Step 12
Serve sprinkled with chilli salt.

Step 13
Take about 1kg smallish ones, peel and all, cutting any particularly large examples, so they’re all roughly the same size.

Step 14
Heat a roasting tin with two tablespoons of goose or duck fat, dripping or olive oil in a 200C oven, then add the potatoes, toss well and roast for about 35-40 minutes, until cooked through.

Step 15
Season and eat immediately, while they’re still crisp.

Step 16
Drain and put back into the hot pan to steam dry.

Step 17
Melt together 200g butter and 225ml whole milk.

Step 18
Rice or mash the potatoes, then scoop them into a food mixer while still hot.

Step 19
Pour in the butter and milk, and beat slowly until well incorporated, then add 200g gorgonzola or other softish blue cheese (or any good melting cheese you like), mix until melted, then turn up the speed and beat for a minute, until creamy.

Step 20
Season to taste and serve with a grating of nutmeg.

Step 21
Peel 1.4kg large waxy potatoes and slice very thinly (use a mandoline or food processor, if you have one).

Step 22
Put 350ml double cream and 250ml whole milk in a large pan with two small cloves of crushed garlic and a good grating of nutmeg, and bring to a boil.

Step 23
Season, add the potatoes, then turn down the heat and simmer gently for 10 minutes, until softened but not quite cooked through.

Step 24
Heat the oven to 160C.

Step 25
Butter a baking dish, then tightly pack in the potatoes, balanced on their long edges.

Step 26
Pour the liquid over the top until it comes all the way up the sides, cover and bake for about an hour, until just tender.

Step 27
Uncover, turn up the heat to 180C and bake for 15 minutes more, until nicely browned and bubbling.

Step 28
Meanwhile, thickly slice a chocolate swiss roll or yule log, and use to line a glass dish.

Step 29
Spoon over cherries in kirsch to cover (I used most of a 700g jar), then top with the custard and chill.

Step 30
Before serving, dollop on 300ml creme fraiche and grate 10g dark chocolate on top.

Step 31
Heat the oven to 150C and line a baking tray.

Step 32
Whisk three egg whites until frothy, then add a quarter-teaspoon each of cream of tartar and salt, and mix briefly.

Step 33
With the mixer still going, gradually pour in 225g caster sugar, turn up the speed to high and mix to glossy firm peaks.

Step 34
Scoop roughly 5cm blobs of meringue on to the tray and bake for two hours, until firm on the outside.

Step 35
Once cool, divide between six glasses.

Step 36
Dollop this in peaks on top of the meringues, then stud with chestnuts.

Step 37
Just before serving, spoon over a little double cream as a snowcap.

Step 38
Heat 750ml cranberry juice and 200g sugar in a pan until warm but not boiling.

Step 39
Soak 10 gelatine sheets until soft, pour half the cranberry juice mix into a jug and stir in the gelatine until melted.

Step 40
Add half a bottle of sparkling wine.

Step 41
Pour into the base of a glass bowl about 20cm in diameter and chill until set.

Step 42
Meanwhile, heat 900ml whole milk and 600ml double cream in a pan, add a split vanilla pod and its seeds, then turn off the heat and leave to infuse.

Step 43
When the jelly is almost set, heat half the cream mixture and stir in four and a half soaked gelatine leaves, until dissolved.

Step 44
Leave to cool, then pour on top of the jelly once that’s set firm.

Step 45
Repeat with the remaining cranberry and cream mixtures (and the same amounts of gelatine), making sure each layer is properly set before adding the next.

Step 46
Just before serving, drain the berries, arrange them on top and scatter with lightly crushed amaretti biscuits.