Inspired by our experiences last year we’re looking forward to an evening with plenty of great food and cheer to mark the year of the horse.
Whether served simply for dinner or for a crowd, complete with lots of interesting toppings and fillings, I’m sure you’ll love these.
For a large number of countries the big culinary focus and main celebrations of the festive season are actually held on Christmas Eve.
The festive period is the perfect time to set aside a morning to kick back, relax and treat yourself to a lie-in followed by a lazy brunch.
Whatever your choice of poultry or meat, the sides you serve will make all the difference, so they are worth a little thought in advance.
A traditional mince pie is made with a crumbly shortcrust pastry, but I’ve also seen them made with puff pastry or even with filo pastry.
Stir-up Sunday, where families leave church and teach the kids how to stir up pudding ingredients, falls on the last Sunday before advent.