This recipe makes six large tarts, but you could make mini tarts instead using Christmas mince-tart tins.

You can make this ahead of time. Avoid hours of soaking and washing up afterwards by lining the baking dish with foil before baking the ham. The trick is to use two layers of foil and to cover the sides of the dish as well, so that none of the fat and juices can drip […]

Use your fingers and thumb to separate the rind from the layer of fat. Try to keep the rind in one piece, so the fat stays even and looks great once baked. Don’t panic if the rind breaks, just keep using your fingers – don’t cut or slice it away with a knife. Discard the […]

If you prefer, a sprinkling of cinnamon can be used in place of the fresh nutmeg. Note

You need ready-cooked Christmas pudding for this recipe. Equipment; medium saucepan; 2 medium mixing bowls; electric mixer; large mixing bowl; large metal spoon; 8-cup (2-litre) pudding basin; cling wrap; microwave-proof jug; platter; large knife Note

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Make these a few days before Christmas and keep them sealed in an airtight container until the big day. Then hang them on the tree. Equipment Sieve, 2 baking trays; baking paper; food processor; large mixing bowl; rolling pin; 10CM x 10cm (at widest point) Christmas-tree shape metal cookie cutter; thick skewer or chopstick: wire […]

Gift idea: Spoon leftover fruit mince into sterilised jars, seal, decorate with ribbon and attach the fruit mince recipe, printed on card. Note

Marzipan is in the cake decorations aisle; check ingredients label for gluten. Note

Alexa Johnston presents a classic pudding just waiting for a dousing in custard or a dollop of cream

You can use dark or milk chocolate instead of white – or a mixture of all three. You can melt chocolate in the microwave. Place chocolate in a small microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Note

Colourful and fragrant, these easy roast veges will feed the masses and take care of themselves.

Make this pate for a mid-year Christmas to remember.

Make hazelnut toffee a day ahead. Store intact in an airtight container; crush just before layering. Note

If weather is hot, chill biscuits for 20 minutes before baking. Stay safe: (for litttlies) Decorate with rainbow choc chips instead of cachous. Note

Vary the filling – try pureed apple with a little cinnamon and sugar; ricotta and spinach; vegemite and low-fat cheese. Scrolls are best mode on day of serving. Note

Small meringues are usually kept in the bread and cake aisles. If not, try a cake shop or bakery. You need 93 meringues. Note

Makes 6 To make snowmen go further, stack 2 balls instead of 3. To melt chocolate and cream in the microwave, place in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. You can use chocolate bullets for the nose. Note

Make ahead: Prepare biscuit dough and store in fridge for up to 2 days. Note

Sprinkle with flaked almonds before baking. Use a fluted pastry wheel (or sharp knife ) to cut pastry into strips. Note

Beat butter and sugar until as pale as possible. Note

Vegetarian: Try cooked soy bacon rashers instead of bacon. You can use 2 large cans of potato instead of frozen potato; drain well. Note

Use writing icing that sets hard; it’s available from the cake decorating aisle of supermarkets. Note

You may need to reopen the hole using a skewer or toothpick before threading with ribbon. Note

Dip cookie cutter into hot water. Wipe dry, then use to cut easily through brownie. Use brownie offcuts to make Christmas rum balls for adults or scatter over ice-cream for a dessert. Make ahead: You can make and ice brownies up to 2 days ahead. Place in an airtight container. Refrigerate. Note

Refrigerate in pudding basin. To serve, reheat on a plate in microwave on Medium (50%) for 5 minutes or until just hot. Note

For extra crunch, roll balls in crushed peanuts instead of cocoa powder. Note

To reheat: Boil for 1 hour in a greased pudding basin. Check label to make sure the custard is gluten free. Note

Be careful not to overheat the butter and chocolate mixture once chocolate has been added; the mixture will seize. Rotate blondie halfway through cooking to ensure it cooks and colours evenly. Add 1/2 cup coarsely chopped nuts, such as hazelnuts or macadamias. Note

For a non-alcoholic version, replace rum with orange juice. Store leftover tahini in the fridge to add to salad dressings. Stir before using. Note

You’ll find lollipop sticks at craft and cake decorating shops. You can use wooden popsicle sticks instead. Try chocolate or Madeira cake instead of fruitcake. Try plum jam instead of apricot. Note

Add grated lemon or orange zest for extra flavour. Try drizzling stars with melted white chocolate. Note

Ready in 25 minutes, serves 6. 4 red capsicums, seeded and cut into 2cm wide strips; 3 tbsp olive oil...

A fresh and delicious combination of ingredients make this salad one to remember!

This simple twist on traditional plum pudding tastes fresher and is a lot lighter than the original, and can be made a day or two ahead.

Whip up these gifts from the heart for a song in your home kitchen.

This dish is perfect for the cook who wants to be able to control portions and who loves dishing up to be easy on Christmas Day.

Succulent king prawns are served with a sweet, tangy dressing and fragrant salad. Perfect for a special occasion starter.

This is the perfect baker’s present. Buy a jar and fill it with the flour, coconut, oats, seeds and cranberries. Then present it, along with the recipe, to a friend or loved one.

You can place a bamboo toothpick or skewer into each luscious treat before packaging them as a gift.

Your friends and family will marvel at these artistic and clever Christmas hazelnut cookies.

These are so good – imagine a full chocolate flavour and sweet chewy fruit. Just make sure you leave some for Santa! They are also ideal for junior samplers as the recipe contains no alcohol.

Un-iced cake suitable to freeze. Not suitable to microwave. Note

Just because you don't eat gluten doesn't mean you have to miss out on Christmas treats - try this delicious glace fruit cake.

Run out of time to make a proper Christmas pudding? You can still have a tasty treat on your festive table with this last-minute recipe thanks to Julie Goodwin.

Use any glace fruit of choice, about 1/2 cup chopped fruit and 2 tablespoons blanched almonds. Note

Ask your butcher to score the rind for you – ensure you work the oil and salt into the cuts to help produce a great crackling. Note

You could use 1 green onion or 1/2 small red onion in place of eschalots. Note

makes 10 BRANDY BUTTER: Using electric beater, beat 200g butter with 1/2 cup icing sugar in a bowl, until creamy. Gradually beat in 1/4 cup brandy. To reheat puddings, steam 20 minutes, or microwave one at a time on medium (50%) heat for 1-2 minutes, until warmed through. Note

White Christmas

You can use Emmenthal or Swiss cheese in this recipe. Serve biscuits with cheese, chutney and dried fruit. Note

Welcome the Christmas season into your household with a decadent Christmas cake with dried and glace fruit. This moist fruitcake not only looks good but it�s extremely delicious!

Nothing announces the Christmas season quite like a classic and decadent Christmas cake. With dried and glace fruit, this moist fruitcake not only looks good but tastes amazing!

If preferred, freeze the casatta in individual moulds. Note

Keep chilled until ready to serve. To toast almonds, toss them in a dry frying pan over a medium heat for a minute or two until golden. Remove from pan immediately to prevent burning. Note

These pans come in a tray like a muffin pan and are available from specialty kitchenware shops. Use a 12 hole medium muffin pan instead if you like. Note

If preferred, use baked vegetables, or char-grilled vegetables in a jar. Add some sliced salami if desired. Note

Some think the crackling is the best part of roast pork. Prepare it by rubbing pork skin with juice of 1/2 lemon and salt, then set it aside for 30 minutes to dry out. Place the skin on an oven tray and bake in a hot oven, 200°C, until the crackling is golden, crisp and […]

To test it the turkey is cooked, pierce it through the thickest part of its thigh. If the juices run clear, the turkey is ready. Any leftover stuffing can be wrapped in foil and baked with the turkey for the lust half-hour of cooking time. Note

Look for the pink Australian Pork mark on products that contain only Australian pork. Store ham in a calico ham bag. Wash the bag in a solution of 2 cups water and 1 tablespoon white vinegar and wring out. Cover the cut ham with the reserved rind or baking paper. Place ham in bag and […]

Crush lollies for windows in a food processor, separating into different colours, if desired. To warm syrup, remove lid and heat in the microwave on high for 20 seconds. For gingerbread trees, cut tress shaped cookies from dough. Bake and decorate. Secure in an upright position with icing. We used mini wheats to make roof […]

MAKES 8 To make in a muffin tray; divide mixture among 12 recesses lined with paper cases and bake for 25-30 minutes. You can decorate cake with whole blanched almonds or before baking, if liked Try serving with custard. Note

For royal icing, gradually add 1 1/2 cups sifted icing sugar into 1 egg white, whisking until smooth. Transfer to piping bag and decorate biscuits as desired. Allow to set at room temperature. Note

Home made preserves are so very simple to make, and there's so much pleasure to be had from eating jam you made yourself.

As a guide, cook turkey 15-20 minutes per 500g (including stuffing weight) plus 20 minutes, until juices run clear when tested. Note

Turkey with pancetta stuffing brought to you by Woman's Day. Photography by Rob Shaw/ bauersyndication.com.au

This is smoked salmon, Russian style. Serve with a shot of vodka

Mustard fruits are very easy to make and taste lovely with Christmas ham! Give your Christmas meal a variation this year by using this recipe

What makes this one of the most sumptuous Christmas puddings is the use of fresh cherries, which come into season in December.

Make a couple of snaps first to establish a precise cooking time, then proceed with the remaining mixture, cooking about four snaps on a tray at a time. Once you become confident, you can bake several trays at staggered times. Note

Using frozen fruit in cocktails eliminates the need to add ice. Note