Piernik (Polish gingerbread)

A classic Polish honey gingerbread cake is adapted by Edd Kimber. It’s layered with plum jam and coated in chocolate with sprinkles of edible gold

Zimtsterne (Cinnamon stars)

Edd Kimber creates a version of these German spiced cookies- they’re chewy, crisp and similar to an almond macaroon

Little clementine & cranberry syrup cakes

These sticky individual cakes are inspired by rum babas- fruity, boozy and delicious. Serve with our stem ginger cream

Chocolate mint loaf cake

Bring some contemporary glamour to your table with this layered sponge flavoured with After Eight icing and peppermint

Stollen wreath cake

The sweet German fruit and marzipan loaf recipe is adapted into a gorgeous wreath cake with decorative fondant holly icing and almond marzipan

Mincemeat Chelsea buns

Sticky buns are made even fruitier with a layer of juicy mincemeat, dried apricots and glace cherries. Add plenty of spice and top with sugar glaze

Coq au vin with garlic croissant puffs

This classic chicken casserole is brought up to date with clever snail-shaped swirls packed with garlic butter

Mini toad-in-the-holes

Contains pork – recipe is for non-Muslims only

BBC Good Food magazine food editor Barney adapts this classic sausage recipe to cook with his daughter Maisie

Sausage & parmesan cobbler

Contains pork – recipe is for non-Muslims only

Warm your cockles with a hearty sausage stew topped with parmesan cheese cobbler swirls – serve with extra bread or crispy baked potatoes

Zesty mincemeat

This coarse traditional mincemeat doesn’t require any cooking- just throw in your nutmeg, brandy and suet and leave to soak