In step 5, potatoes should be cooked through but still firm enough that a knife can pass easily through without mashing.

Mix all the ingredients for this stuffing together in a matter of minutes before shaping into balls and baking in the oven. For this and other Christmas staples, visit Cookidoo®.

It is not necessary to peel acorn squash; the skin is full of fiber and antioxidants. Clean squash thoroughly and leave the skin intact.

Roast potatoes are an essential accompaniment to any roast meal. In this version, we steam the potatoes in the Varoma before finishing them off in the oven with a couple of garlic cloves and a few sprigs of rosemary. Serve them to your guests and watch them fight over who gets the crispiest ones!

Grease stoneware dishes prior to first use (see instructions). The stoneware forms a natural non-stick layer with use, ensuring food can be easily released.

Sausage is a popular stuffing for turkey, and in this recipe the contrast between the herby meat and the sweet apple is delicious. This dish is incredibly versatile; it works equally well as a stuffing for your roast bird, or if preferred, as a separate loaf that can be served in thick slices.

This makes a great side dish for roasted or grilled meats.

Tarka is a flavoured oil that is used to season Indian dishes.

Potatoes should be cooked through, but still firm so that a knife passes easily through them.

This makes a great side dish for roasted or grilled meats.

For a vegan version, omit Pecorino cheese and garnish with fresh chopped basil before serving.

Don’t be tempted to omit the resting time for the Yorkshire pudding batter. Resting the batter relaxes the gluten in the flour that develops during the mixing process and will give you a better rise.

A popular Swedish dish, Janssons Frestelse is traditionally a gratin of potatoes, onions, pickled sprats and cream, baked until hot and bubbling. Our version uses anchovies rather than sprats as they’re easier to get hold of; don’t be tempted to omit them as the subtle saltiness they add is what really elevates the flavour of this creamy side dish.

Replace dried herbs with equal amounts of Italian seasoning.

The heat of the jalapeño pepper lives in the ribs and seeds, remove as desired for less heat.

Grease stoneware dishes prior to first use (see instructions). The stoneware forms a natural non-stick layer with use, ensuring food can be easily released.

Dosa is similar to a crêpe, made from fermented batter. It's popular in many regions of India as well as other countries such as Sri Lanka and Nepal.

These leavened, oven-baked flatbreads are popular all across Asia. Traditional baking in a clay oven gives them a lovely crunchy exterior with a fluffy inside and a slightly charred appearance – but you can achieve good results in your oven at home. These are Persian in origin, where the word 'naan' translates simply as ‘bread’.

If you don't have a meat mallet, the flat bottom of a heavy saucepan is ideal for flattening the chicken thighs to an even thickness.

Use as sandwich topping, filling for buns or serve as a snack.