A twist on tradition

By Charlie Tomlinson (wildroot.kitchen) Serves 6 | Prep 25 mins plus chilling | Cook 50 mins FOR THE FILLING 1 tbsp olive oil1 onion, diced4 garlic cloves, crushed10g fresh sage, finely chopped2 sprig

Keep a level head in the kitchen with this easy, elegant menu from the unflappable North Yorkshire-based chef Ruth Hansom

Often, it’s the supporting roles that command the most attention – like these glorious starters, sides and sauces

■ Serves 4 ■ Prep 30 mins ■ Cook 50 mins 4 large field mushrooms4 tbsp olive oil1 garlic clove, chopped400g spinach leavesflour, for dusting1 tbsp thyme leaves500g block all-butter puff pastry140g sti

It’s what everyone’s been waiting for… sensational roasts and vegetarian showstoppers arriving at the table with a flourish

Whether it’s festive nibbles with the neighbours or a full-scale NYE party, these drinks and canapés are sure to please all