Christmas with Good Housekeeping. Good Housekeeping

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      Sunflower oil, to deep-fry

      ½ tsp ground cinnamon

      Per doughnut 69 cals, 1g protein, 3g fat (1g saturates), 9g carbs (3g total sugars), 0g fibre

       1. Put the flour, yeast and half the sugar into a large bowl. Heat the milk and butter in a small pan until just warm. Tip into a jug and beat in the egg. Working quickly, pour the liquid into the flour mixture and stir to make soft dough. Tip on to a lightly floured work surface and knead for 5 minutes until smooth and elastic. Return the dough to the bowl, cover with clingfilm and leave to rise in a warm place for 30–40 minutes.

       2. When the dough is ready, tip on to a floured work surface. Divide into 32 pieces and roll each into a ball (cover with a clean tea towel any dough you’re not working with to ensure it doesn’t dry out). Line two baking sheets with baking parchment and put the balls on the sheets (at least 5cm/2in apart), cover loosely with oiled clingfilm and leave to rise in a warm place for 10 minutes.

       3. Meanwhile, fill a large saucepan one-third full with sunflower oil and heat to 150°C using a cooking thermometer. Fry the doughnuts in batches of eight until deep golden brown, 3–4 minutes per batch, turning halfway through the cooking time. Use a slotted spoon to lift out the doughnuts on to kitchen paper to drain for a few minutes.

       4. Mix the remaining caster sugar with the cinnamon and tip on to a plate. Roll the doughnuts in the cinnamon sugar and serve with jam or chocolate sauce (see here) for dipping, if you like.

       GET AHEAD

      Fry and dust your doughnuts up to a day ahead and store in an airtight container. To serve, transfer the doughnuts to a baking sheet and wrap the whole sheet well in foil. Reheat in the oven, preheated to 180°C (160°C fan) mark 4, for 10 minutes. Re-dust in a little cinnamon sugar, if needed.

DIY Choc-dipped Pretzels

      Rather than spending hours dipping and coating pretzels, set out the ingredients and let your guests do the work themselves.

      Makes plenty!

      Hands-on time: 5 minutes

      Cooking time: about 5 minutes

      150g (5oz) dark chocolate, at least 70% cocoa solids, broken into pieces

      75ml (3fl oz) milk

      75g (3oz) caster sugar

      TO SERVE

      Pretzels

      Sugar sprinkles

      Per dipped pretzel 24 cals, 1g protein, 1g fat (0g saturates), 4g carbs (2g total sugars), 0g fibre

       1. Melt the chocolate, milk and sugar together in a small pan over a medium heat, stirring frequently, then bring to the boil and allow to bubble for 30 seconds. Pour the sauce into a small serving bowl.

       2. Serve the warm chocolate sauce alongside a bowl of pretzels and a small bowl of sprinkles for dipping.

       GET AHEAD

      Make the chocolate sauce up to a week ahead, allow to cool, then cover and chill. To serve, microwave the sauce at medium heat for 30 seconds, stir and repeat for another 30 seconds or until it reaches the desired consistency. Complete the recipe.

Baked Tunworth with Roasted Grapes and Crostini

      British Tunworth (made in Hampshire) is our go-to cheese for this indulgent canapé. To make this suitable for vegetarians, use a vegetarian Camembert instead.

      Serves 8

      Hands-on time: 25 minutes, plus marinating

      Cooking time: about 35 minutes

      1 garlic clove, thinly sliced

      Small handful fresh sage leaves

      6 tbsp extra-virgin olive oil

      800g (1lb 12oz) seedless red or black grapes, on the vine

      2 tbsp white balsamic vinegar (or white wine vinegar)

      1 tbsp runny honey

      Sea salt flakes

      250g (9oz) box Tunworth cheese (available online)

      1 olive ciabatta loaf, sliced

      Per serving 344 cals, 10g protein, 18g fat (7g saturates), 35g carbs (19g total sugars), 2g fibre

       1. Preheat the oven to 180°C (160°C fan) mark 4. Soak the garlic and sage leaves in 2 tablespoons of the olive oil for 10–15 minutes.

       2. Toss the grapes in 2 tablespoons of the olive oil, the vinegar, honey and a generous pinch of sea salt flakes. Spread out in a large baking tray in a single layer and roast in the oven for 30–35 minutes, or until tender and juicy.

       3. Meanwhile, cut out an 18cm (7in) circle of baking parchment. Unwrap the Tunworth, reserving the box. Sit the cheese in the centre of the parchment and replace in the base of the box. Use a sharp knife to score a lattice in the surface of the cheese. Poke the slices of soaked garlic and sage leaves into the cuts and drizzle over the infused oil. Sprinkle over some sea salt flakes and set aside on a baking tray until ready to bake.

       4. Put the cheese into the oven alongside the grapes for the final 15–20 minutes of cooking time, until oozing and soft. Meanwhile, arrange the ciabatta slices on a large baking tray, drizzle with the remaining olive oil, and bake in the oven for 10–15 minutes, turning halfway through, until crisp and golden. Serve straight away with the cheese and grapes.

Moroccan Squash Hummus with Pitta Chips

      A party staple with a sweet roasted-squash twist and pretty garnish. This Middle Eastern-inspired dish is a great vegetarian option, too; to make it suitable for vegans, simply leave out the feta cheese.

      Serves 4–6

      Hands-on time: about 25 minutes

      Cooking time: 30 minutes

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