Living the season

Ingredients (Serves 8) 65 g ready-to-eat dried apricots, chopped 65 g ready-to-eat dried figs, chopped 75 g ready-to-eat dried prunes, chopped 65 g Maraschino or glacé cherries, halved Half an orange,

SERVES 6-8 Ingredients 2kg unsmoked bonelessgammon joint, tied2 onions, halved4 bay leaves10 black peppercorns2 litres cola For the glaze 1 handful of cloves 4 tbsp runny honey 4 tbsp English mustard

Winter suppers with family and friends are made even more special with Clodagh McKenna’s delicious, easy and feel-good recipes

Food and recipes have always offered comfort to Diana Henry. As she brings out a book celebrating her life as a food writer, she reveals how festive cooking brings her the most joy of all

These puds from Jane’s Patisserie are packed with festive flavours

LONDON’S LEADING CHEFS AND RESTAURANTS SHARE THEIR YULETIDE RECIPES TO BE ENJOYED IN THE COMFORT OF YOUR OWN HOME, FROM SWEET TO SAVOURY AND IN BETWEEN