Syllabub - a velvety-smooth concoction of sweet wine and cream - is one of the great English desserts, dating from the 16th century. At this time of year I like to make it with orange rather than lemon, topped with an irresistibly crunchy mixture of orange zest and sugar.
A simple and delicious Christmas dessert from my mate Sarah Randell, food director of Sainsbury's Magazine, which combines two of my favourite things, jelly and cocktails.
I was chatting to mixologist Robbie Bargh on Twitter (as you do) and told him I was looking for a great Christmas cocktail. His team at Gorgeous Group came up with this fantastic spiced rum and apple brandy Old Fashioned which totally hits the spot.
A delicious relish to serve with the Thanksgiving leftovers or to bookmark for Christmas from Diana Henry's Salt, Sugar, Smoke, a lovely new book on preserving. It keeps for up to 2 weeks in the fridge.
The idea of Thanksgivukkah - a once-in-a-lifetime simultaneous celebration of Thanksgiving and Hanukkah - has really caught on. Caterer Elly Curshen of Bristol's Pear Café comes up with her perfect starter.
You're probably all organised for the great day but just in case, here are a couple of clever ideas for festive cocktails using storecupboard ingredients from mixologist Myles Davies.
If you haven't yet decided how to cook your Thanksgiving turkey try this fabulous Italian stuffing from ex-pat American food and wine writer Brian St Pierre.
One of the cuisines I've always wanted to get to grips with is Vietnamese, not least because we don't have a good Vietnamese restaurant nearby so I welcomed Uyen Luu's beautifully illustrated My Vietnamese Kitchen with open arms.
This impressive Moroccan-style pie from Josceline Dimbleby's food memoir Orchards in the Oasis would make a great centrepiece for a dinner party or more casual supper with friends.
An authentic Diwali treat from food writer Sejal Sukhadwala. This recipe is Gujarati, she says, but regional variations include Maharashtrian ‘karanji’ and Punjabi ‘gujiya’.
"Hallowe'en's always a great excuse to let your imagination run riot and to make some spectacularly spooky food" says cookery writer Signe Johansen.
Now we're firmly into autumn why not try this homely, comforting, very English-tasting casserole from my book Meat & Two Veg? Do try and find some proper ‘dirty celery’ with some soil still clinging to the stalks, if you can. It has so much more flavour
To celebrate Chocolate Week here's one of my favourite recipes for a chocolate and cherry roulade which comes from my book An Appetite for Ale. Unusually it contains two different types of beer! You can obviously leave one of them out though a cherry beer is the perfect pairing with it.
When I met Christine Manfield a while ago I gave her the impossible task of picking one recipe out of her stunning book Tasting India. This was the one she chose.
I've always been intrigued by Oysters Rockefeller, described by the great Simon Hopkinson in his latest book* as "the best hot oyster dish I know". Here's his recipe.
A really easy, delicious preserve using red wine and cassis from Sybil Kapoor's recently released The Great British Vegetable Cookbook - a great present for anyone who has an allotment.
This recipe which I edited slightly from the version in the Oktoberfest Insider Guide by Sabine Kafer, comes from my beer and food book An Appetite for Ale. The secret is the lavish last minute slathering with butter.
The key element to this typically Bavarian recipe, which comes from my book An Appetite for Ale, is the addition of hot stock which gives it a consistency half way between a conventional potato salad and mashed potato. It also has the most delicious sweet-sour flavour.