Step 1-Preheat your oven to 160 degrees celcius/140 degrees for a fan oven/gas mark 6. Line the base of a shallow cake tin with baking paper.

Step 2-Blend the ginger biscuits in a food processor until they are in fine pieces. Melt the butter on the hob and stir it in to the ginger biscuits until it is well mixed together. Empty the ginger biscuit and butter mixture in to the tin and spread out across the base until it is compressed.

Step 3-Rinse the food processor bowl and use it to mix together the lemon rind and juice, the soured cream, cream cheese, ricotta, eggs, caster sugar, cornflour and vanilla extract. Blend all the ingredients until it becomes smooth.

Step 4-Pour the mixture on top of the biscuit base and bake in the oven for around 40 minutes until it starts to set. One this is the case, take it out of the oven to allow it time to cool.

Step 5-Whisk the double cream until it is soft and spread over the top of the cheesecake. Refrigerate overnight to allow it to set properly.

Step 5-When you want to serve the New York cheesecake, remove it from the tin before removing the baking paper. If you are serving this for your New Year’s Eve party, cut the cake in to 48 squares, or however many you think you will need. If you have chosen lemon curd as the topping, put the lemon curd in to a piping bag and pipe a bit of lemon curd on to each piece of this delicious New York Cheesecake. If you have chosen the raspberries as a topping, place one on top of each piece. Or you can serve it as it is with no topping, it is completely up to you!

Step 1-Start by making the mint yoghurt dip. Simply mix together the yoghurt and finely chopped mint leaves in a bowl and season to your own taste. Put aside until you are ready to serve it.

Step 2-Take a large mixing bowl and add the 500g of lamb mince along with a good measure of Worcestershire sauce, the egg (which should have been beaten before adding), spices, chilli and herbs. Again, add as much salt and black pepper as you like before mixing it all together with your hands.

Step 3-Once well mixed, start making the burgers. There should be enough for around 16 burgers from this list of ingredients. Take the 100g of feta cheese and cut in to cubes, before adding a cube of cheese to the middle of each burger.

Step 4-Turn your oven on to a temperature of 200 degrees celcius/180 degrees in fan oven/gas mark 6 and heat some oil in a frying pan. Add the burgers to the frying pan to seal them for no more than 2 minutes until they start to brown. Then, transfer them to a baking tray and cook through for no longer than 10 minutes or so until they are piping hot in the middle

Step 5-Serve on a large plate or bowl with the mint yoghurt dip on the side. Place alongside the rest of your delicious New Year’s party food and let your guests get stuck in!

Step 1-Preheat your oven to 200 degrees celcius/gas mark 6. We recommend using a baking tray or small roasting tin for this recipe. Spread some of the butter over the muffin tin so the stuffing mixture doesn’t stick to the tin. Then start preparing the stuffing by adding 520ml of water to the stuffing mix. Add the other butter and stir well to ensure the mixture is combined. Leave to one side while the mixtures cools and starts to soak up some of the water.

Step 2-Cross over two of the smoked bacon rashers and a bay leaf in each of the spaces in the tin you are using. Place a small amount of stuffing in each space of the tin, then fold the bacon over the top to finish. Secure with cocktail sticks or skewers.

Step 3-Once you have done this to all of the parcels, allow the mixture to cool until you are ready to bake it.

Step 4-Bake for roughly 30 minutes until the stuffing starts to go slightly crispy and is piping hot. Please remember to remove the cocktail sticks before serving! It’s that simply, now all there is left to do is enjoy these delicious stuffing parcels! If you want to mix things up a bit, you could add some fruit and nuts to the stuffing to give it that little bit more flavour!

Step 1-Preheat your oven to 220 degrees celcius/gas mark 7/425 degrees Fahrenheit. Wash all the vegetables and peel them. Cut any larger vegetables in half so they are in larger but still more manageable chunks.

Step 2-You should then place the vegetables in a saucepan and bring them to the boil. Then reduce the heat and let them simmer for between 5 and 7 minutes until they are partly. Be careful not to over boil the vegetables.

Step 3-Once the vegetables are partly cooked, drain them and put them in a roasting tin. Glaze them with the extra virgin olive oil and season them with salt and pepper to your personal taste. For extra flavour, add the sprigs of thyme and rosemary.

Step 4-To get the perfect roast vegetables, you should look to roast for no longer than 35 minutes. After 35 minutes the vegetables should start to crisp and turn a fantastic golden brown colour. To ensure an even cooking process, turn the vegetables over a few times while they are cooking.

Step 5-Now all that is left to do is serve. Garnish with any remaining sprigs of rosemary or thyme if you wish, and that’s it! We think these roast root vegetables are perfect with any meat, but our favourites are roast lamb and roast chicken!