​ I was really shocked to learn from environmental action NGO Wrap that, of the 51,000 tonnes of yoghurt that’s wasted in the UK every year, half of it is in unopened pots! The reason is our old arch enemy, date labels, which can cause confusion and trick us into thinking that perfectly safe yoghurt is not OK to eat. That’s one reason many supermarkets have scrapped use-by dates on the likes of yoghurt, but they still use best-before dates. Remember, if a product doesn’t have a use-by date, always do the sniff test before throwing it away. Today’s recipe…

​ I’m switching up my usual Christmas pavlova this year for a slightly different but equally delicious meringue-based dessert. Discs of pistachio meringue are baked until crisp, then layered with pistachio cream and cherry compote. The meringue softens a little under the cream as it sits, giving it a pleasingly chewy, cake-like texture. A very good option if you’re after a Christmas dessert without chocolate, alcohol or dried fruit. Pistachio and cherry meringue cake Thanks to the viral Dubai chocolate bar, pistachio creme is quite easy to come by in most supermarkets these days; it’s already sweetened and brings a…

​ What should I serve on my Christmas cheeseboard?David, via emailIt will come as no surprise that Mathew Carver, founder of Pick & Cheese, The Cheese Barge and Rind, eats a lot of cheese, so in an effort to keep his festive selection interesting, he usually focuses on a specific area or region: “Last year, for instance, I spent Christmas in Scotland and served only local cheese.” Wales is up later this month. “I’m a creature of habit and tend always to go back to the cheeses I love, so this strategy makes me try new ones,” he explains –…

​ While strictly speaking this is a zuccotto – that is, a dome-shaped cake filled with ice-cream and enrobed in chocolate – I take disproportionate pleasure in the fact that it looks very much like a Christmas pudding. Even more delightful is the knowledge that it can be made weeks ahead of time, and whisked out of the freezer and brought to the table as needed. There’s allo a wibbly-wobbly jelly with a soft melt-in-your-mouth set, rather than the more solid, gelatinous variety I so strongly associate with childhood tea parties. Plus, it has sparkling booze in it, which, of…

​ While our Christmas Day dinner doesn’t deviate too much from tradition, I do experiment with the dessert. My family, bar one sweet-toothed aunt, avoids dried fruit-based offerings, so classic Christmas cakes and puddings are a hard no. Over the years, I have tried variations on yule logs, pavlovas and sherry trifles, but the biggest crowdpleaser is easily sticky toffee pudding (or something along those lines). This year, I’m making this warming, simple but decadent pear, sticky ginger and pecan pudding, which feels festive and fancy, and can happily make an appearance whenever. Pear, sticky ginger and pecan pudding This…

​ This festive, frozen chestnut puree dessert is often credited to the great 19th-century chef Antonin Carême, even though the man himself conceded that this luxurious creation was that of Monsieur Mony, chef to the Russian diplomat Count Nesselrode (albeit, he observed somewhat peevishly, inspired by one of his own chestnut puddings). It was originally served with hot, boozy custard – though I think it’s just enough as it is – and it makes a fabulous Christmas centrepiece, Prep 15 min Soak Overnight Cook 20 min Freeze 2 hr+ Serves 6 125g currants, or raisins or sultanas50g good-quality candied peel,…

​ Maple syrup Salt, sweet, bitter, acid, umami. While we don’t think to use too much “sweet” before dessert, it can counterbalance and enhance other flavours. Maple syrup is my sweetener of choice during the holidays because it just tastes cozy. Add it to roasted root vegetables or a poultry glaze, and it’s especially tasty in drinks, from hot apple cider to eggnog and even mulled wine. Homemade butter I’ve never met anyone who didn’t like butter, or ooh and ah at a homemade one. Think of this ridiculously easy condiment as a blank canvas; you know your guests best,…

​ If your run-up to Christmas already feels a bit chaotic, there’s always a cosy nook of the TV schedule where nothing but gorgeous, kitsch, heartwarming things happen. And by that I mean the cooking channels, where it’s currently full-on re-run time. Nigel Slater’s 12 Tastes of Christmas, anyone? That episode of Fanny Cradock at Christmas when she folds mincemeat into an omelette? I defy anyone to watch my own personal favourite, 2017’s Nigella: At My Table, Christmas special and feel anything but drunk on yuletide bonhomie. Or just drunk, considering our Nigella’s first recipe is a massive Christmas vodka…

​ A perfect chocolate truffle, for me, has a fine, tempered shell that, with a soft, satisfying snap, gives way to a ganache that melts luxuriantly on the tongue (and, failing that delicate snap, then give me a classic bitter dusting of cocoa). Truffles may come in endless variations, but at their core, they are simply chocolate and cream, which makes the quality of both non-negotiable. A good dark chocolate, about 60-70% cocoa, brings complexity and depth without bitterness, while the right cream-to-chocolate ratio creates a ganache that’s smooth, rich and just soft enough to dissolve in the mouth. Any…

​ Out of sheer laziness, this is a no-churn, very quick to assemble take on things. I tend usually not to recommend no-churn ice-creams unless there is booze involved, so this sherry and raisin one is a great candidate (the alcohol stops the ice-cream from becoming too hard and crystallised). And keep the leftover egg whites from the mince pies to make the chestnut and pear meringue, an alternative for the Christmas pudding haters at your table – there is always one. I think it’s important to have at least two puddings at Christmas. Chestnut and pear meringues (pictured top)…