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How to create:

1. Preheat oven to 200°C (180°C fan) mark 6 and line a baking sheet with baking parchment. Peel the squash neck and slice evenly in half lengthways. Lay cut-side down on prepared sheet and brush with 1tbsp oil. Season and roast for 11⁄4-11⁄2hr, until tender. Set aside to cool.
2. Meanwhile, make mushroom layer. Heat remaining 2tbsp oil in a large frying pan over medium heat and cook shallots for 5min, until softened. Turn up heat to high and add mushrooms. Cook, stirring occasionally, for 12-15min, until any liquid released by mushrooms has evaporated and they are golden brown. Add garlic, thyme and miso and cook for a further 2min. Remove from the heat.
3. In a food processor or using a stick blender, blend cashews and stock until smooth. Stir this into mushroom mixture, check seasoning and set aside to cool.
4. To assemble, line baking sheet with fresh baking parchment. Lightly flour a work surface and roll out 1⁄3 of the pastry to a 30.5 x 15cm (12 x 6in) rectangle. Spread over mushroom mixture, leaving a 1cm (1⁄2in) border around the edge. Lay on roasted butternut halves, making sure they join up neatly in the middle.
5. Roll out remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal. Chill for 30min.
6. Reheat oven to 200°C (180°C fan) mark 6. Brush Wellington with soya milk and cook for 50min–1hr, until golden brown and crisp. Leave to rest for 10min before transferring to a board or plate. Serve in slices.

Here’s our top tips to create the ultimate Christmas cheese board!

1. Leave softer cheeses such as brie or blue cheeses whole, slice the harder cheeses such as red Leicester and cheddar.
2. Leave gaps between your cheeses and fill with chutneys, grapes and nuts.
3. Add variations of crackers and biscuits.
4. For a final touch add fresh figs and apple slices!

How to create:

1. Preheat the oven to 200 c/ 400 f/ gas 6.
2. Peel the potatoes and cut them into 3 or 4 pieces, then rinse them.
3. Place the potatoes in a large pan, cover with water and add 1 teaspoon of Maldon Salt.
   Bring to the boil and simmer for 10 minutes or until the potatoes are almost cooked.
4. Drain the potatoes in a colander, and leave them in it; give them a good shake. The potatoes need to be shaken up to give them a rough exterior without breaking them up, as this will give them a crispy outside when cooked.
5. Melt the goosefat in a pan. Place the potatoes in a heavy roasting pan and cover them with the fat. Add the sprigs of herbs and garlic and roast for 40 minutes or until golden brown.

How to create:

1. Run the lime wedge around your cocktail glasses and dip into the Maldon Salt. Combine all the parts in a cocktail shaker with ice.
2. Shake well and strain into your prepared glasses. Garnish with the frozen berries and a sprig of Rosemary.

How to create:

1. Cook the brussels in boiling water for 5 minutes, drain and leave until they cool.
2. Heat the bacon in bite size pieces until golden for 10 minutes.
3. Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 minutes.
4. Uncover, turn up the heat, then add the 50g butter to the sprouts and cook for 2 minutes more until glossy.
5. Season generously with Maldon salt and pepper to serve.

How to create:

1. Preheat the oven to 200C. Top and tail the parsnips cut into wedges. Drizzle over the honey and olive oil along with a good pinch of Maldon salt and some freshly ground black pepper.
2. Give the parsnips a good mix up and roast for about 40 minutes, or until the parsnips are golden and tender.
3. Remember to turn them halfway through cooking.

1. Preheat the oven to 200C.
2. Place on a baking tray and add the olive oil and a generous pinch of Maldon salt and pepper, cook for 20 minutes.
3. Take the tin out of the oven and drizzle over the honey and lemon mixture. Add the sprigs of thyme. Toss lightly and return to the oven for a further 10 minutes.

How to create:

1. Fry the sausages until nicely brown, but don’t overcook them. Set aside to cool.
2. Roll out your pastry and cut into six squares. Wrap each square around one vegetarian sausage and lay on a baking tray with the fold down.
3. Brush with your egg mixture and sprinkle over the parmesan and Maldon Salt.
4. Bake in the oven at 180C fan for around 25 minutes or golden.

How to create:

1. Break the chocolate into pieces and place in a glass bowl over hot water until it has melted.
2. Once the chocolate is completely melted add the almonds and mix well, pour the contents into a silicon mould and allow to cool.
3. After 4 hours or so of setting it should be ready to eat!

How to create:

1. Cut 185g unsalted butter into small cubes and tip into a bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
2. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
3. Remove the bowl from the pan. Leave the melted mixture to cool to room temperature.
4. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
5. Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
6. Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
7. Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
8. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
9. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
10. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but keep going very gently and patiently. Stop just before you feel you should, as you don’t want to overdo this mixing.
11. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
12. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it. Sprinkle with Maldon Salt.
13. Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the cake wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
14. Leave the whole thing in the tin until completely cold, then lift out the cake with the foil. Cut into quarters, then cut each quarter into four squares.