This moist, fruity cake covered with rich pastry is traditionally eaten at Hogmanay. Make it in advance so the flavours have time to mature. Equipment and preparation: you will need a 900g/2lb loaf tin.
This crunchy, sour-sweet slaw is a perfect match for simply cooked, richly-flavoured venison loin. Each serving provides 598kcal, 37g protein, 42g carbohydrate (of which 40g sugars), 30g fat (of which 7g saturates), 7.5g fibre and 0.3g salt.
Traditional in Spain and Portugal, empanadas are little pastry pockets with an intensely flavoured savoury filling. They are great eaten any time but make a particularly good tapas-style snack with a cold beer.
A delicious yeasted cake filled with dried fruit and a swirl of marzipan. It takes time to make but is well worth the effort. Equipment and preparation: for this recipe you will need a large baking tray.
This recipe was created by Angela Hartnett specifically for the Great British Budget Banquet Dinner and shows you how to get more value from a roast chicken by using the carcass to make stock for a fragrant rice.