Starters & desserts to take to my parents' on Christmas Day.
Indulge guests at your next party with this impressive dessert. A touch of salt really sets off the caramel and dark chocolate, from BBC Good Food.
This crowd-pleasing dessert is made ahead, so all you have to do on the night is take it out of the fridge and bask in the glory, from BBC Good Food.
An impressive starter from Gordon Ramsay, that's surprisingly simple to put together. Make it a few days ahead to allow the flavours to develop
Cured slow-cooked pork is a great foundation for a coarse pâté style starter and can be made in advance, from BBC Good Food.
This deliciously moist alternative to the traditional pudding was conjured up by combining sticky toffee pudding and carrot cake from BBC Good Food
This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party, from BBC Good Food magazine.
A fantastic combination of sweet nutty meringue, fresh cream and tart raspberries, from BBC Good Food magazine.
James Martin gives the traditional treacle tart a Christmassy twist, from BBC Good Food.
Keep everyone happy with this sticky toffee-like steamed basin pudding packed with dried fruit, from BBC Good Food.
Wow. A definite crowd pleaser - chocolate mousse hidden by a layer of chocolate sponge, covered with the best chocolate topping we've ever tasted, from BBC Good Food.
Cure your own salmon, Scandinavian-style, with dill, juniper, and lemon and serve with a mustard sauce, from BBC Good Food.
These canapés look fancy, but are incredibly easy to assemble, and look lovely as part of a sharing platter or party nibble
With a dark chocolate digestive base and nutty cream cheese topping, this frozen dessert has a winter twist, from BBC Good Food.
Don't be put off by making a terrine - they're really easy once you know how. Equipment and preparation: You’ll need a 1.1 litre/2 pint lidded terrine mould
Forgotten to make your Christmas pud - don't panic, these speedy cakes are the perfect alternative
This Christmas dessert, based on the French classic, can be made several weeks ahead, saving you from the traditional stress of the season, from BBC Good Food magazine.