Menu ingredients

Serves 10

• Fruit and vegetables

  • 1.5kg/3lb 5oz butternut squash, seeds removed, flesh cut into large wedges
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 1 Bramley apple, peeled, core removed, flesh chopped
  • 1 sprig fresh thyme
  • 2 onions, peeled, halved
  • 3 oranges, zest of three, juice of two
  • apple compote
  • pickled red cabbage
  • 30 shallots, peeled
  • 1 lemon, zest only
  • 1 tsp dried thyme
  • 2 leeks, washed, sliced
  • 1.25kg /2lb 12oz potatoes, peeled, boiled, mashed and left to cool
  • 750g/1lb 10oz spring cabbage, finely shredded, blanched (or leftover cooked cabbage or Brussels sprouts)
  • 1 handful berries, such as redcurrants, to serve

• Tins, packets and jars

  • 3 heaped tbsp orange marmalade
  • 3 tbsp wholegrain mustard

• Cooking ingredients

  • 5 tbsp olive oil
  • 2 litres/3½ pints hot chicken or vegetable stock
  • 500g/1lb 2oz chestnuts, roasted and peeled, plus extra, sliced, to serve
  • 400g/14oz ready-made chestnut purée
  • salt and freshly ground black pepper
  • truffle oil, for drizzling
  • 8 cloves, plus extra for studding the gammon
  • 120g/4oz soft brown sugar
  • 3 tbsp clear honey
  • 3 tbsp caster sugar
  • 600ml/1 pint beef stock
  • 1 fresh bay leaf
  • 3 tbsp olive oil
  • sea salt flakes and freshly ground black pepper
  • 4 tbsp raisins
  • 6 gelatine sheets
  • 120g/4½oz caster sugar
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • ¼ tsp nutmeg, to taste
  • 1 tsp ground cinnamon

• Drinks

  • fresh orange juice, to cover
  • 200ml/7fl oz red wine
  • 125ml/4fl oz port
  • 4 tbsp dark rum

• Dairy, eggs and chilled

  • double cream, for drizzling (optional)
  • 150g/5oz butter
  • 1 litre/1¾ pints double cream

• Meat, fish and poultry

  • 6kg/13lb 3½oz gammon joint

• Other

  • 2 potatoes, cut into cubes
  • 2 bay leaves
  • water, to cover
  • 4 large bay leaves
  • crème de cassis

Preheat oven to 400 degrees. Mix butter and mashed potato. Sift in flour add salt and mix by hand. Knead, wrap and chill for 30 minutes. Roll out dough to 1/3-inch thick. Cut into 3-inch strips, brush with egg, top with fennel and bake on a greased sheet pan for 10 to 12 minutes. Sprinkle with salt and pepper.

Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.

Preheat oven to 375 degrees F.

Place honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining bread crumbs and hazelnuts.

In a separate bowl, whisk the egg whites until stiff and fold into the batter. Place mixture into the brioche tins and bake for 45 minutes.

When cool remove from pan and garnish with whipped cream and a drizzle of honey.

Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.

Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.

Stir the horchata well before serving. Pour into ice-filled glasses;garnish with cinnamon sticks and a dusting of ground cinnamon.

Preheat the oven to 350 degrees F with a baking sheet on the middle rack.

Roll out the pie dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round. Fit into a 9-inch pie plate and trim the edge, leaving 1/2-inch overhang. Fold the overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze for 15 minutes).

Meanwhile, melt the butter in a small, heavy saucepan over medium heat. Add the brown sugar, whisking until smooth. Remove from the heat and whisk in the vanilla, zest, salt, and agave nectar. Lightly beat the eggs in a medium bowl, then whisk in the butter and brown sugar mixture.

Put the pecans in the pie shell and pour the butter and brown sugar mixture evenly over them. Place on the hot baking sheet and bake until the filling is set, 50 minutes to 1 hour. Cool for 1 hour before slicing and serving.

Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour.