You can make one large trifle or little individual pots. It’s up to you. The strawberries give a lovely colour and sweet finish to the rhubarb compote.  If you don’t want to go the whole hog, you can simply make the white chocolate cream and serve it with fresh strawberries and/or rhubarb compote. 

Grown up and sexy. Serve with a good whiskey and skip dessert

The dense fruity tartness of Jeffares blackcurrants are simply perfect with the sweet crunch of pavlova and the cooling smoothness of fresh cream. The way their juice pops from the fruit as you bite in is divine and I think they have now dethroned mango and passionfruit as my favourite pav fruit. I’ve added blackberries here to keep the colours simple and vary the texture even more, but you can of course mix in other tart fruits and berries. 

Pidy canapé cases are just the best thing to have in your cupboards in the Christmas run-up. They come in all shapes and forms, are a perfect one or two bite size, do not go soggy and taste good enough without being cardboard-ish underneath all sorts of delectable Christmas nibbles. You can mix and match to your heart’s content. The best quality luxury festive ingredients can go a long way with a little inventiveness! 

The classic Bread and Butter Pudding with a Christmas (or luxurious) twist. Serve with cream or warm custard. It's a real crowd pleaser!

If you love mincemeat but want to try something different this Christmas - Martin Dwyer's Mincemeat and Apple Baklava is just the ticket! Serve it hot or warm with either whipped cream or ice cream. Enjoy!

A light version of the traditional Christmas Pudding - this recipe will make two 1 litre puddings.