SERVES 4 READY IN 21 mins approx

• small sprouts 1kg, trimmed of outer leaves
• whole blanched hazelnuts 100g
• olive oil, for frying
• sage leaves big handful
• butter 2 tbsp

These sprouts count as one of your five-a-day and as a traditional Christmas dinner veg, they taste delicious with toasted hazelnuts.

1 Bring a large pan of water to the boil, tip in the sprouts and boil for 5 mins. Meanwhile, toast the hazelnuts in a dry frying pan, tossing regularly, until golden. Set the nuts aside to cool, then roughly chop.

2 Heat 1cm oil in the frying pan. Fry the sage for about 30 secs until dark green and crisp, then drain on kitchen paper. Tip most of the oil from the pan, then add the butter and melt. Add the sprouts and nuts, season and mix well, then serve sprinkled with the crispy sage.

SERVES 4 READY IN 25 mins

• Pumpkin 1, like a kabocha, peeled and cut into wedges
• olive oil, for frying
• a few rosemary sprigs, roughly chopped, or chopped sage leaves 1 tbsp
• Greek yogurt, to serve (optional)

Roasting is one of the best ways to cook pumpkin, but roasting certain vegetables can make them quite acidic. Acid can damage tooth enamel, so drink a glass of water after eating to help wash away any excess acid.

1 Heat oven to 220C/200C fan/gas 7. Rub the pumpkin wedges with olive oil, then sprinkle with rosemary or sage, salt and pepper.

2 Tip into a roasting tin in one layer, then roast for about 20 mins or until browned and tender. Delicious served with a dollop of Greek yogurt.

SERVES 4 READY IN 20 mins

• good-quality mayonnaise 7 tbsp
• Dijon mustard 3 tbsp
• juice 1 lemon
• small celeriac 1, about 650g/1lb 7oz
• toast and dressed watercress, to serve

The lemon juice in this recipe is acidic, so try eating enamel-friendly foods like cheese afterwards to help restore the pH balance in your mouth.

1 In a bowl, mix the mayonnaise, mustard and lemon juice together with a generous sprinkling of salt and some freshly ground black pepper. Stir well to form a sauce.

2 Peel and quarter the celeriac; then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the remoulade with lots of toast and some dressed watercress.

Will keep in the fridge for up to 2 days.

SERVES 6 READY IN 1hr

• venison fillet 1.5kg/3lb 5oz
• olive oil 3 tbsp
• unpeeled pumpkin 1.3kg/3lb, cut into wedges
• bay leaves 4
• fresh thyme sprigs 5
• shallots, 4 finely chopped
• garlic cloves 2 finely chopped
• crushed juniper berries 1 tbsp
• orange 1, grated zest and juice
• pint port 150ml/1/4 pint
• lamb or beef stock 600ml/1pint
• redcurrant jelly 1 tbsp
• knob of cold butter

1 Preheat the oven to 220C/Gas 7/fan oven 200C. Tie the venison at 5cm/2in intervals with string and season.

2 Heat a tablespoon of oil in a roasting tin on the hob and brown the meat all over to seal. Add the pumpkin, 3 bay leaves, 3 thyme sprigs, remaining oil and season. Turn the wedges in the oil. Roast for 30-35 mins, turning wedges twice, so the meat is still slightly pink inside. Put the meat and pumpkin on a plate and cover with foil.

3 Drain all but a tablespoon of oil from the tin, then add the shallots and garlic. Cook for 5-7 mins, until the shallots start to go golden brown. Add the juniper and orange and bubble for 30 seconds. Add the port and the remaining bay and thyme, cook for 5 mins, stirring occasionally, until reduced by half.

4 Stir in the stock and boil until reduced by half. Sieve into a clean pan, rubbing gently with the back of the spoon. Return to the heat, add the redcurrant jelly and stir to melt. Whisk in the butter until thickened and glossy, season. Carve the meat and serve with the sauce and the pumpkin.

SERVES 4 READY IN 25mins

• goat’s cheese with a rind 2 round 100g
• ripe pears 2
• pecan nuts a good handful, roughly broken
• cranberry sauce 2 tbsp
• olive oil 2 tbsp
• lemon juice 2 tbsp
• mixed watercress and spinach or herb salad 80g bag

1 Turn on the grill and line the grill rack with foil. Halve the cheeses to make 4 discs. Halve and core the pears and slice each half on to the foil to make 4 piles. Lightly brush the pears with oil then top each pile with a disc of cheese (cut side up) and grill for a few mins until they are lightly golden and bubbling. Scatter with the nuts and grill for a minute or so more.

2 Whisk the cranberry sauce with the oil and lemon juice. Season to taste. Arrange the salad leaves on 4 plates then lift the pears and cheese on top with a fish slice. Spoon the dressing over, scatter over any stray nuts and eat while the cheese is still melted.

SERVES 6 READY IN 1 hour 10 mins

• toasted hazelnuts 150g, whole or chopped
• eggs 5 whites
• golden caster sugar 275g
• white wine vinegar 1 tbsp
• dark chocolate 100g
• mascarpone 250g tub
• double cream 142ml pot

Enjoy the nuttiness of this cake. Hazelnuts can neutralise the acid on your teeth and help prevent against acid erosion on enamel.

1 Heat the oven to 190C/fan 170C/gas 5. Line 2 18cm-20cm springform tins with foil and oil the foil.

2 Whizz the nuts in a processor until finely ground. Whisk the egg whites in a bowl until stiff peaks form. Whisk in most of the sugar, a spoonful at a time, until it forms a shiny, stiff meringue. Stir the rest of the sugar into the nuts, then fold into the meringue with the vinegar.

3 Divide between the tins and bake for 45-50 mins, then cool in the tins in the oven. When the meringues are cold, remove from the tins and peel off the foil. Put a meringue top-side down on a plate. Melt the chocolate, then leave to cool a little.

3 Whisk the mascarpone and cream, then fold through the chocolate. Spread a layer over the base and then put another meringue layer on top.

SERVES 2 READY IN 20 mins

• egg yolk 1
• stem ginger 30g, finely chopped, plus 4 tbsp syrup from the jar
• dark chocolate 100g, melted
• crème fraîche 150g

Not only are these dessert pots quick and easy to make, but they also look great.

1 Whisk the egg yolk and 2 tbsp ginger syrup in a heatproof bowl set over simmering water for 3 mins until foamy. Remove from the heat. Stir the melted chocolate into the mixture.

2 Mix the remaining ginger syrup and crème fraîche and fold in the chocolate mix to create a swirled effect. Pile into little glasses and top with the chopped stem ginger.

TIP Melt the chocolate in a heatproof bowl set over a pan of simmering water or give it 20-second blasts in the microwave, stirring between each one to re distribute the heat.

SERVES 8 READY IN 40 mins + cooling

• orange 1 whole, peeled
• golden caster sugar 125g
• dark chocolate 200g, melted (see tip, below left)
• ground almonds 100g
• eggs 3, separated
• baking powder 1/2 tsp

Oranges can be acidic and acid can damage your tooth enamel, so drink water after eating to help wash away any excess acid.

1 Put the orange in a microwave-proof bowl. Add 250ml water, cover with clingfilm and microwave on high for 20 mins, turning halfway through (or simmer for 1 hr in a small saucepan). Leave to cool, still covered.

2 Heat the oven to 180C/fan 160C/gas 4. Line a 20cm round springform tin with baking parchment. Cut the orange in half and remove the pips. Put in the food processor with 5 tbsp of the orangey liquid left in the bowl and blitz to a smooth purée, scraping the bowl a couple of times. Add the sugar, melted chocolate, almonds, egg yolks and baking powder, and whizz again to mix thoroughly. Tip into a bowl.

3 Beat the egg whites until stiff, but not dry, and fold into the mixture. Spoon into the lined tin. Put the tin on a baking sheet, then in the oven. Bake for 1 hr, covering with a piece of foil or baking parchment halfway to stop the top burning. Cool in the tin.