The cinnamon and walnuts in this recipe really give a taste of a European Christmas and act as a tasty reminder of Continental Christmas Markets. Serve for breakfast or with a hot drink at any stage of the festive season!

This delicious homemade version is more versatile than you would think. As well as making traditional Mince Pies to hand out to the carol singers, you could make one large mince tart as a Christmas dessert.

Christmas isn't Christmas without a Cake. A lot of households still make the traditional Christmas Cake and this is Martin's own tried and trusted recipe. If you don’t want to go to the bother of icing the cake glaze the top with some warmed sieved apricot jam, make a pattern on the top with some toasted nuts and some cherries and then glaze these with the jam as before.

Buche de Noel is a chocolate roulade and is really France's Christmas cake. Buche is the French word for log. The idea is that it looks like a snow covered log! It's a great alternative to our own heavier Traditional Christmas Cake. Or if you prefer, you could serve both! 

Christmas Pudding just has to be served with Brandy Butter (or whiskey butter if you prefer!). It really makes Christmas. It's such a simple thing make - make your own this year!

If Brandy Butter isn't to your taste - make some Brandy Custard instead! This is ideal for serving with Christmas Pudding but is also a delicious accompaniment to Mince Pies or other seasonal desserts. You can also make it any other time of the year to serve with a Bread and Butter Pudding or Apple Pie. 

Perfect for using up any remaining slices after a Halloween party, the richness and spiciness of the barm brack is just lovely with creamy Glenilen live yoghurt. The damsons with a dash of blackcurrant give a welcome tart juiciness to the affair. Cook the barm brack well in advance, keep it warm in the oven  and make up the plates just before serving. If you cannot find fresh damsons, use frozen ones for the compote. Plums and raspberries (fresh or frozen) will do very nicely also, as would tart apples keeping perfectly in tune with the season.

A fun, messy-but-nice thing to do with the kids during the holidays, these rich mouthfuls end up tasting a little like Christmas pudding! I remember the chocolate truffles of my childhood all being made from cake crumbs and these brought me right back. Inside, the tamarind adds a welcome note of sourness while the chocolate smooths everything along. You could also cover them in melted chocolate or chocolate shavings for a little extra poshness.

This dish has been created by David Flynn and Stephen Flynn of The Happy Pear for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Food Store. If you like your salted caramel to be very salty - feel free to add more salt. This recipe makes one 9inch/24cm tart.