1. Honey Roast Parsnips and Carrots

Roast for 30-35 minutes until golden and tender, adding the rosemary leaves halfway through the cooking time. Drizzle over the honey; toss to coat the vegetables.

2. Mulled Wine Mince Pies

These are the Rolls Royce of mince pies, the lightest pastry – more like shortbread.

3. Cook with Clerehugh - Baked Mozzarella

Mozzarella Baked with Aubergine and Parma Ham

There's a touch of Tuscany and an Italian influence in this week’s recipe – the trick to making the flavours of the quality ingredients really stand out.

4. Paul Clerehugh's perfect Christmas cake

Making a Christmas cake can be a disaster but it doesn’t need to be that way.

If you want to make the perfect cake here’s the answer.

5. Don't miss your Christmas food monthly

Don't miss your copy of our award winning supplement food monthly which is free with Friday's Evening Post.

6. Partridge in a Pear Salad

This is a good seasonal dish – all the ingredients in this week’s recipe are at their best and readily available.

7. Heaven for 007 at charity lingerie night

8. Recipe for Apple Charlotte

Traditionally, a “Charlotte” is encased in thinly sliced bread.

9. Tarte Tatin

This dish has been made famous by the Tatin sisters, who ran their little restaurant in the Loire Valley.

10. The best possible taste

Forget slippers and smellies – what all red-blooded foodies really want is meat