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!

We all love Turkey at Christmas but if you haven't cooked it before - you're sure to have a few questions. Martin Dwyer will answer them all for you right here!

Christmas dinner just isn't Christmas dinner without fluffy, home-made stuffing! This recipe is easy to follow but a little more special with the addition of bacon and celery. Make double and you can reheat it in the oven the next day or serve cold with sandwiches. 

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.

Good robust flavours and textures which go nicely with roast chicken or fish and roast alongside the main dish in the oven.