Trifle cheesecake

Two dessert classics are transformed into one unbeatable dish. The set custard layer and raspberry jelly topping make it a real showstopper

Pear, chocolate & marzipan strudel

Prepare ahead and freeze this rich filo pastry pud, then cook from frozen for the perfect fuss-free seasonal dessert

Iced choca-mocha terrine

This striking dessert is based on a classic tiramisu, but uses chocolate mini rolls as sponges, and is set in an ice cream loaf to be served in slices

Persian pudding with whipped rose & honey butter

Orange and rose flavours are incorporated into this alternative steamed pudding. Sweet spiced butter makes the perfect accompaniment

Passion-mango delight with coconut whip

These individual pudding pots are a taste of the tropical. The light fruit mousse is topped with a creamy whip laced with coconut liqueur

Herby root vegetable gratin

Layer thinly sliced potato, swede and parsnip then bake with a cream, garlic and Parmesan sauce for a decadent side dish

Sticky sprouts with grapes & walnuts

Want to spruce up your sprouts? Our inventive recipe with sweet grapes, Greek yogurt mint dressing and crunchy nuts won’t disappoint

Mashed peppered roots with toasted hazelnuts

Combine sweet potatoes, carrots, parsnips and celeriac in this creamy mash with a lovely nutty finish – drizzle with optional hazelnut oil

Maple-roasted squash with pecans

Squash makes a great accompaniment to a roast main course. Flavour with earthy rosemary and add some nuts for crunch

Roasted sprout gratin with bacon-cheese sauce

Contains pork – recipe is for non-Muslims only

Have a sprout-hater to feed? They might not be able to resist this indulgent creamy bake with gruyère and parmesan cheese and crispy bacon