Skye McAlpine’s Christmas Recipes To Try This Festive Season

Slice the panettone into two evenly (and roughly sized) pieces. If it’s a round, crossways section, I like to cut it on the diagonal, so that when sandwiched together you have a rounded triangular sandwich.

Set a nonstick pan over a medium heat and melt the butter. Spread the mayonnaise over 1 side of each of the pieces of panettone. Now, turn a slice over so its mayonnaise-coated side is facing downwards and spread with a thin layer of mustard, then top with the grated cheese. Sandwich together with a second slice of panettone, mayonnaise-coated side facing upwards this time, then set in a pan.

Fry gently over a medium heat for 2-3 minutes, until the bread turns golden, then carefully flip the sandwich on to the other side and fry for a further 2-3 minutes, until golden on both sides and the cheese has melted. Serve immediately.

Heat the oven to 180°C/Gas Mark 4. Tear the panettone into small pieces, spread out in a roasting dish, then toss in a hot oven for 6-8 minutes until lightly golden. Set aside.

Heat the oil in a large, ideally ovenproof, pan. Add the onion and fry gently for 3-5 minutes, until translucent and soft. Now, add the pumpkin or squash, sage and butter, frying gently over a medium heat for 5-10 minutes until the pumpkin starts to colour. Now reduce the heat a little, cover the pan, and cook for a further 10-15 minutes until the pumpkin has softened (if you insert a knife, you should feel little by way of resistance).

Take off the heat, add the gnocchi, cream and cheddar, then toss together. (If your pan wasn’t ovenproof, transfer everything to an oven dish at this point). Crumble over the panettone and sprinkle over the parmesan. Cover with foil. At this point, you can cool to room temperature, then cover and store in the fridge for up to 2 days before baking.

Heat the oven to 180°C/Gas Mark 4. Set the gratin in the oven for 20 minutes, then uncover and bake for a further 10 minutes until the cheese is all melted and lightly golden on top. Serve immediately, while still piping hot.

Heat the oven to 180°C/Gas Mark 4. Line two 25 x 18cm brownie tins with baking paper.

In a small saucepan, gently melt the chocolate and the butter together over a very low heat, stirring all the while to make sure the chocolate doesn’t catch. Add the cocoa and stir to combine, then set aside to cool.

In a large mixing bowl, whisk the eggs and sugar with electric beaters until light and creamy in colour. Now, gently whisk the cool melted chocolate into the eggs. Fold in the flour and baking powder. Lastly, fold in the ginger, orange peel and marzipan.

Divide the batter between the two prepared tins. Bake for 30-35 minutes until the top feels firm to the touch and a light chocolate crust has formed.

Let cool completely in the tins before turning out. Even better, if you can, let them chill in their tins for a few hours or overnight.

Carefully apply the sheets of gold leaf by lifting each sheet from the paper and draping it over the area you want to apply it. (I do this in a random pattern on a block of brownies). It should stick immediately, but you can help press it down with the back of a knife, or use a dab of edible glue, if needed. Cut into small squares before serving. The brownies will happily keep in an airtight container for up to 2 weeks.

Combine the vodka and syrup together and stir. Store in a bottle in the freezer until ready to serve.

To serve, pour over ice, if required, and top the glass with a single marron glacés on a cocktail stick, if you like.