When I worked at The Dorchester, we'd make these a year in advance and keep them in the cellar. If you can, get organised and aim to prepare them by at least mid-November, to give them time to mature - but even a week before Christmas would be fine. Serves 8 Ingredients 120g currants 120g raisins 100g sultanas 50g chopped mixed candied peel 50ml Cognac, plus an extra 3-4 tbsp to flambé Finely grated zest and juice of 1 orange Finely grated zest and juice of 1 lemon 100g shred

I'm a big, big fan of both tiramisu and ice cream so, for me, this cake is pure indulgence. It's fairly straightforward to make but looks incredible. Just be sure you cut the savoiardi layers accurately and chill the cake properly, so it all holds together. Serves 8-10 Ingredients Savoiardi layer 70g plain flour 20g semolina 2 medium eggs, separated 100g caster sugar 1 tsp vanilla bean paste 1-2 tbsp icing sugar Coffee soak 100ml strong coffee 15g caster sugar 30ml Marsala wi

Focaccia looks impressive but it's quite simple to make. It's also versatile: tomatoes, roasted peppers, olives, rosemary and thyme are all great additions; just make sure you use good extra virgin olive oil. You can eat it on its own, as part of a meal, or do what I do and make it into a big sandwich with lots of mustard! 10-12 squares Ingredients Dough 500g strong white bread flour 5g fine salt 7g fast-action dried yeast 400ml water A little light olive oil, to oil Topping

I love a good lemon drizzle! For an extra-indulgent spin on the classic cake, this one is layered with lemon curd and a lemon buttercream filling. The lemon drizzle infuses the delicate sponge with its intense flavour and makes it deliciously moist. You can use orange instead, or any other citrus fruit. Find more recipes like this in my new book 'Celebrate'. 8-10 Slices Ingredients 175g unsalted butter, softened, plus extra to grease 175g caster sugar Finely grated zest and j