Tilly shares her favourite recipes to enjoy with family and friends this holiday season. Whether it’s a friendsmas or family Christmas dinner, these recipes are sure to delight.

1. Remove the ham from the fridge about one hour before cooking.
2. Preheat the oven to 160 degrees /140 degrees fan / Gas 3
3. To make the glaze, mix together the sugar, syrup, mustard vinegar and spices in a pan. Bring to a simmer over a medium heat and stir until the sugar has dissolved and everything has combined.
4. Sit the ham on a rack inside a deep roasting tray. Brush the glaze all over the ham then cook for 1.5 – 2 hours. Baste the ham with more of the glaze, and the juices in the tray, every 20 or so minutes.
5. When fully cooked through, allow the ham to rest for 15-20 minutes before slicing to serve.
6. For a super sweet topping, secure pineapple rings with cherries in the middle holes over the surface of the ham before the final 20 minutes of cooking. Baste and finish cooking with the decoration in place. Toothpicks ae helpful for this!

Contains: Mustard, Sulphites

WHIPPED SWEET POTATOES

Serves 4-6. Gluten-free, Vegetarian

INGREDIENTS

• 1kg sweet potatoes
• Sea salt
• 100g unsalted butter, cubed
• 80ml milk

Serving suggestion (optional):

• Freshly ground black pepper
• Square of unsalted butter
• Pinch of ground cinnamon
• Fried, crisp sage leaves
• Crumbled bacon pieces or sticky maple-glazed bacon

1. Peel and chop the potatoes into even chunks. Add to a large pan of boiling, salted water and boil for 15 minutes or until completely tender.
2. Drain really well – this is crucial for a fluffy texture rather than a soggy texture. Allow the potatoes to sit in the colander or sieve for a few minutes to asteam and get rid of as much water as possible.
3. Return to the saucepan and add the butter, which will melt in the heat of the potatoes. Mash well to incorporate the butter.
4. Add the milk and mash again, until completely smooth and fluffy – you can use an electric hand whisk if you really want a ‘whipped’ finish. Season to taste with salt.
5. You can now serve as you like – leave as is, or season with pepper and top with an extra square of buter to melt over the top. For a sweeter version, sprinkle with a little ground cinnamon, or for an extra savoury version, top with some crispy fried sage leaves. We also like some crunchy, crumbled streaky bacon or stick maple bacon pieces on top!

Contains: Milk

1. Add 15gm of the butter and the oil to a large frying or saucepan over a medium heat. Add the mushrooms and cook for 5 minutes or until softened and coloured
2. Add the green beans to the pan and cook for 5 minutes or until the beans are just softened but still bright green.
3. Scoop out the mushrooms and beans to a plate/dish and set aside. Add the remaining 35g butter to the pan and allow to melt and foam. Turn the heat to low then sprinkle over the flour and stir well to make a paste. Add a little of the milk and stir well until smooth. Continue adding the milk gradually, stirring continuously, until all added and you have a smooth white sauce. Increase the heat to bubble and thicken for a few minutes.
4. Season to taste and then stir the mushrooms and green beans through the sauce. Cook for 5-10 more minutes until everything is thickened and combined.
5. Transfer to your serving dish and scatter over the crispy onions to serve. Add a sprinkle of chopped fresh herbs as well, if you like.

Contains: Gluten, Milk

CRANBERRY & ORANGE SAUCE

Serves 4-6. Dairy-free, Gluten-free, Vegetarian, Vegan

INGREDIENTS

• Juice of 2 oranges
• 225g caster sugar
• 450g cranberries (fresh or frozen)
• 1 cinnamon stick
• 50ml Port (optional)

1. Juice the oranges into a saucepan. Add the sugar then leave to dissolve over a low heat.
2. Once fully dissolved, add the cranberries and cinnamon. Continue to cook very gently until the cranberries soften and start to pop – they should be completely tender but still holding just their shape.
3. Carefully strain off the juices into another pan, setting the cranberries to one side. Put the pan of juice back on the heat, increase to medium and stir in the Port (if using).
4. Boil the liquid until it has reduced down to a sticky, syrupy glaze. Stir the cranberries back through the glaze. Can be served warm or at room temperature.

Make-ahead: Cool, cover and chill for up to 2 days. Bring up to room temperature before serving. Contains: Sulphites

Shop the Tilly Ramsay Collection and plan your own Christmas Feast with family and friends.

Tilly Ramsay Serveware Set

Tilly Ramsay 16 Piece Dinnerware Set