A simple and impressive recipe to serve for pancake day. Although apricots are obviously at their best in the summer you should be able to find imported ones from countries such as South Africa and Chile.
One of the simplest Chinese recipes but a perfect one for the Chinese new year according to cookery writer Fuchsia Dunlop, author of the brllliant Every Grain of Rice
An elegant main course recipe* from one of my favourite food writers Sue Lawrence's A Cook’s Tour of Scotland that would be a great option for a haggis-free Burns' Night supper.
I don't normally run commercial recipes but this comes from an enterprising new cookbook from a brewery I really like called Thornbridge with recipes from chef Richard Smith.
An unusually complicated recipe for this site but one which should be absolutely worth the effort. It comes from Phil Howard's fantastic The Square: The Cookbook volume 1 which I suspect is already well-thumbed in many restaurant kitchens.
A fresh, zesty citrus-based punch that’s packed with vitamin C. It obviously tastes best if you squeeze the fruit yourself but bought freshly squeezed juice is fine if you’re short of time.
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 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.
I have to admit I was never very grabbed by the idea of egg nog until I tried it out for myself and discovered just how delicious it is - like velvety, vanilla-and-rum-scented air.
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.
A lovely serving suggestion from Trine Hahnemann's inviting new book Scandinavian Christmas. The preserved plums couldn't be simpler.
It might seem bizarre turning to an American cookbook for a classic French recipe but this version from the Balthazar Cookbook is hard to beat.
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.
Any of you who have been to J Sheekey's in the West End will probably have succumbed to their unbelievably good fish pie. Here's the recipe from their new cookbook J Sheekey Fish.
An authentic Diwali treat from food writer Sejal Sukhadwala. This recipe is Gujarati, she says, but regional variations include Maharashtrian ‘karanji’ and Punjabi ‘gujiya’.
It's Apple Day on Sunday (21st) so 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 them out though a cherry beer is the perfect pairing with it.
A fabulous dinner-party dessert from Sybil Kapoor's lovely new book National Trust - Simply Baking. "Soft-baked meringues make a gorgeous pudding in the early autumn, especially when topped with cider-poached fruit and apple brandy cream."