My mother would always boil the Christmas ham on Christmas Eve. The first cutting of it would be thinly sliced and packed between thick slices of batch bread. These sandwiches generally weren’t eaten until just before midnight mass and by far were the tastiest sandwiches of the year. I love baked ham at Christmas as it pairs so perfectly with turkey and the leftovers will keep you in sandwiches for 3-4 days.

Sweet Glazed Gammon

2.7 kg (6lb) unsmoked gammon
2 onions, cut in half and studded with 2 cloves in each half
1 tsp whole peppercorns
1 bay leaf
500 ml cider
1 liter apple juice

For the glaze:
4 tbsp Redcurrant jelly
2 tbsp muscovado sugar
1 tbsp wholegrain mustard

20 whole cloves

1. Weigh the gammon and place in a large pan, cover with water and bring to the boil. Remove from the heat, drain and then return the gammon to the saucepan.
2. Add the clove-studded onions, peppercorns and bay leaf. Pour over the cider, apple juice and enough cold water to cover the gammon completely.
3. Bring the liquid to the boil, skimming off any scum as it rises to the surface, then reduce heat and cover. Simmer gently for 20 mins per 450 g (1lb) — around 2 hours for a 2.7 kg (6lb) piece of gammon, adding more hot water to the saucepan as necessary.
4. Remove the pan from the heat and lift out the gammon. Set aside for 10 mins until it is cool enough to handle.
5. Preheat the oven to 200 ̊C /fan 180 ̊C/gas mark 6.
6. Use a sharp knife to remove the skin from the gammon, leaving behind a thick, even layer of fat. Score the fat into a diamond pattern and stud the center of each diamond with a clove.
7. Put the gammon, fat-side up, into a roasting tin lined with a double thickness of foil, and cover the sides of the gammon with the foil. This will avoid the sides of the meat from drying out.
8. For the glaze combine all the ingredients together in a bowl. Spread the mixture evenly over the piece of gammon.
9. Cook the gammon for about 30 minutes, regularly basting with the glaze and juices from the roasting tin.
10. Cover and set aside to rest for 30 minutes before carving.

With so much to do on Christmas day, from the starters to the turkey and ham, all the accompaniments as well as taking time to admire Santa’s gifts, one would be forgiven for taking an easy option for dessert. This is my effortless but very satisfying Christmas dessert. It couldn’t be easier to make and quite conveniently will sit in the freezer for up to a week without spoiling. The berry sauce can also be prepared a day or two in advance. So all that is needed on Christmas day is to take the pudding from the freezer, drizzle over the sauce and wait for your family to declare just how wonderful you really are.

Lemon Meringue Pudding with a Poached Berry Sauce

900ml soft scoop vanilla ice-cream
200g meringues, roughly crushed
200g lemon curd
zest of 1 lemon

Biscuit Base:
125g digestive biscuits, crushed
60g butter, melted

Poached Berry Sauce:
150g mixed berries, fresh or frozen
2 tbsp port
50g caster sugar

To Serve:
A few fresh berries {optional}

1. Line a pudding bowl with double cling film.
2. First make the biscuit base by combining the crushed digestives with the melted butter. Leave to one side to cool completely.
3. If not using the soft scoop ice-cream, take the ice-cream from the freezer 15 minutes before using and place in the fridge so it can soften slightly. Add the ice-cream to a mixing bowl. Whisk for a minute, using an electric beater, or beat with a wooden spoon. Acting quickly, to avoid the ice-cream completely melting, fold in the crushed meringues, lemon curd, and lemon zest and combine well. Transfer into a 1.5lt pudding bowl, leaving a little space for the biscuit mixture.
4. Spoon in the biscuit mix and gently press down. Cover tightly with two layers of cling film. Place in the freezer for 4 hours or preferably overnight.
5. To make the poached berry sauce, add the berries, port, and sugar to a small saucepan. Gently heat and then simmer for 2 minutes. Allow to cool completely before using.
6. Take the pudding from the freezer and turn out onto a plate. Gently peel away the cling film. Spoon over the poached berry sauce. If you have them to hand, dress with a few additional fresh berries and serve. 
This creamy potato & leek gratin is full of flavour and makes a wonderful accompaniment to any roast meat. It can take a little time to thinly slice the potatoes, but once sliced the gratin only takes minutes to assemble. If making for Christmas dinner, as a time-saving measure on Christmas Eve prepare and cook the gratin until it is just about ready, but leave the potatoes a little on the hard side. Allow it to cool, then cover and refrigerate. The next day place it back in a hot oven and continue to cook the dish through, which will take about 20 minutes.  

Creamy Potato & Leek Gratin

knob of butter
1 kg potatoes, peeled and very thinly sliced
150g / 1 leek, white part only, peeled and thinly sliced
250ml full-fat milk
250ml cream
Sea salt and freshly ground pepper
1 tsp fresh thyme leaves
100g white cheddar cheese, finely grated

1. Preheat the oven to 200 ̊C /fan 180 ̊C/gas mark 6.
2. Grease a large casserole dish with the knob of butter.
3. Place the thinly sliced potatoes and leeks in a large saucepan. Add the milk and cream and season with a little salt and pepper. On a low heat gently bring to the boil and then simmer gently for 5 minutes.
4. Spoon the creamy potato and leek mixture into the casserole dish. Sprinkle over the fresh thyme and then cover with an even layer of the cheese.
5. Bake in the oven for 30-35 minutes, when the potatoes and leeks will be cooked through and the top will be golden brown. Serve and enjoy.
Children will love to make these magical stained-glass cookies. They are the perfect cookies to hang on the Christmas tree, however, I would advise you to simply hang them just before eating, as if left for too long the cookies will begin to soften and the centre will begin to melt. You can use any hard candies you please, but the apple drops make the perfect centre, as their flavour marries perfectly with the cinnamon in the cookie.

Stained-Glass Cookies

Makes approx 15
300g plain flour
100g caster sugar
1 tsp cinnamon
200g butter
1 egg
25ml milk
1 tsp vanilla extract
A handful of apple drops

  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Prepare two baking trays with sheets of parchment paper.
  2. Using a food processor blitz the flour, sugar, cinnamon, and butter until the mixture resembles breadcrumbs. In a cup combine the egg, milk and vanilla extract, and with the processor on a low speed gently drizzle into the mixture.
  3. Once the dough is together, turn out onto a floured board and knead it lightly. Place in the fridge for 30 minutes to harden slightly.
  4. On a lightly floured surface, roll out the dough to the thickness of a euro coin. Cut into shapes using festive cutters. Place on the baking, then carefully cut out a smaller shape in the middle of each cookie. Keep re-rolling the cut-offs into shapes until all the dough is used up.
  5. Place the apple drops into a freezer bag and carefully bash with a rolling pin until they are well crushed. Pour about half a teaspoon of the crushed sweets into the center of each cookie.
  6. Using a skewer make a hole at the top of each biscuit. Place in the oven and bake until golden or pale brown for 12–15 minutes, depending on their thickness. Place the ‘inner’ cookie shapes on a separate baking tray and bake for about 6-8 minutes, depending on their size.
  7. Remove from the oven. Check with a skewer that the hole at the top of each biscuit hasn’t covered over. Cool on a wire rack.
  8. When completely cooled thread with a thin ribbon and dust with some icing sugar.
  9. The cookies are now ready to hang on the Christmas tree, but they are best enjoyed on the day they are made.

If you are in search of something easy to make with the children, chocolate apples are a great choice. I find forks make the decorating and eating of the apples a lot easier than the traditional lollipop sticks. Pop the apples into the fridge the night before decorating them. The cooled apples allow the chocolate to stick to it with more ease.

Chocolate Apples

4 apples, rinsed and dried 4 forks 200g milk chocolate 50g white chocolate Toppings: sugar sprinkles


  1. Refrigerate the apples for several hours or overnight.
  2. Dry any condensation from the apples with some kitchen paper. Insert a fork into each apple. Place some greaseproof paper on a plate. 
  3. In a heat-proof bowl over some simmering water melt the milk chocolate.
  4. Let the chocolate cool slightly for 2 minutes. Dip each apple into the milk chocolate, covering each apple completely. Allow excess to drain. Place on the greaseproof paper and leave to set, which will only take a few minutes.
  5. In a clean bowl, over some simmering water, melt the white chocolate.
  6. Once the chocolate on the apples has set, drizzle over the white chocolate.
  7. Sprinkle with toppings of your choice. Place the apples back on the paper and leave in a cool place until the chocolate hardens.

This is a regular chocolate truffle mixture, which I would normally scoop into balls and dip into chopped nut, however, since it is the spooky season, I’ve moulded the mixture into mouse-like shapes. With the addition of little eyes, ears and a tail, these tasty little creatures would make a welcome addition at any Halloween party.

Chocolate Mice

Makes 20 mice
200g chocolate, good quality, approx 46% cocoa
100ml cream
25g butter
40 flaked almonds
A strip of liquorice rope, cut into 20 1-inch pieces
40 white chocolate drops or white candy coated mini sweets


  1. Melt the chocolate in a heatproof bowl, over a saucepan of just-boiled water. In a separate saucepan, melt the cream and butter together. Just before it comes to the boil, remove from heat. Very gradually stir into the melted chocolate. Stir gently, for about 5 minutes, until smooth and thick. Cover the bowl with cling film and chill for about 2hrs.
  2. Place a sheet of greaseproof paper on a baking tray. Scoop up a teaspoonful of truffle mix and using two spoons quickly mould into a ball, before gently moulding one side a little pointy to create a ‘mouse’ shape. The chocolate mix will melt with the heat of your hands so you must work quickly. Place on the tray. 
  3. Add two almond silvers, to each mouse, for their ears. Repeat with remaining mix, and then chill for another hour.
  4. Take from the fridge and with the assistance of a toothpick, guide the liquorice tail into place, and stick the white chocolate drops/white candy coated sweets on for the eyes.
  5. Pop back into the fridge to set. These Chocolate Mice can then be stored in an airtight container in the fridge for up to 7 days.

Happy Halloween!

Young children love to make these spooky cookies. The biscuit base is a simple shortbread, but any round biscuits, such as digestives or rich tea, could take their place if time wasn't on your side for baking a batch. The shortbread dough is perfect for little hands to manipulate, and they tend to always turn out rather well, even if the ‘cook’ hasn’t the lightest touch. The cooled cookies can be easily decorated with a little icing and a few sweets to fit in perfectly at any Halloween buffet.

Halloween Cookies
Makes about 25 cookies
100g icing sugar
200g butter, softened
1 tsp vanilla extract
300g plain flour

250g icing sugar
2 tbsp water
15-25 liquorice allsorts circular sweets
1 tsp red food colouring, placed in a small bowl
1 tsp black food colouring, placed in a small bowl

  1. Preheat the oven to 190°C/fan 170°C/gas mark 5.
  2. Using an electric mixture, beat the icing sugar and butter until soft and well combined, which should take about 5 minutes.
  3. Add the vanilla extract and with the mixer on a low speed gradually add the flour. Don’t overbeat and once combined bring the dough together into a ball. Place it on a sheet of greaseproof paper, cover with cling film and place in the fridge for 30 minutes, to harden slightly.
  4. Sprinkle a little flour onto a work surface and roll out the dough to your desired thickness. Using a cookie cutter, or a glass, make circular shapes out of the dough.
  5. Prepare two baking trays with a sheet of greaseproof paper on each. Transfer the raw cookies to the trays and place in the preheated oven for 8-12 minutes, depending on their thickness.
  6. While the cookies are cooking prepare the icing. In a medium sized bowl combine the icing sugar with the water. Add a few more drops of water if required.
  7. Take the cookies from the oven and place them on a wire rack to cool, which will only take a few minutes.
  8. Top each cookie with a teaspoon full of icing and smooth the top using the back of a knife. Place a circular liquorice allsorts into the centre and using a toothpick and the red food colouring draw a few lines to represent veins. For the ‘Jack Skeleton’ cookies simply use the black food colouring and another toothpick to draw the face. Allow the icing to set before serving. The cookies will keep in an airtight tin for up to 3 days.