Make ahead

Topped with a dollop of mango chutney, these are the perfect little flavour bombs to serve with drinks. Gram flour is made from chickpeas; it adds a delicious nutty flavour to the pakoras and is also suitable for guests who are gluten intolerant

This umami-packed rice is easy to make vegetarian, just swap the chicken for more mushrooms or chunks of roasted butternut squash before baking

You can use any combination of dried fruit or nuts you like to make these pretty biscuits

Sweet red fruits and a splash of amaretto give this pudding an Italian spin. Soak the fruit the day before – and make sure your pudding basin fits your slow cooker!

A glazed ham is a must for the main event and also for the inevitable Boxing Day buffet. The ‘mince pie’ chutney makes enough so you can gift a couple of jars, and it’s also great with cheese

A lighter twist on a traditional hotpot, using chicken sausages which are far lower in fat than the pork equivalent. Topping the hotpot with ready-made gnocchi instead of potatoes is a super time-saver, and you get some lovely crispy bits on them too

Baharat spice mix, an aromatic blend of ground black pepper, cumin, cinnamon, cloves and more, originated in Turkey and the Middle East. Combined with sweet pops of apricot and juicy lamb it gives a fragrant, exotic deliciousness to this easy-to-serve pie

An easy, get-ahead nostalgic dessert to have stashed in the freezer. The super-simple chestnut ice cream is well worth making in a larger batch, to accompany other puds