Joan Bishop

The idea of making your own mincemeat can seem a little daunting, but the following is the easiest preserve in the world, Joan Bishop writes.

Tapenade, that powerful, piquant puree of black olives, capers, anchovies and herbs is the famous aromatic spread of Provence.

We tend to automatically reach for a saucepan for cauliflower but roasting adds a lovely nutty sweetness, so much more flavourful than boiled.

The combination of anchovies with beef was a Victorian favourite, and should never have gone out of fashion.

Smoked salmon kedgeree is luxurious, elegant and just a little extravagant. I regard this as the ultimate comfort food.

Light, luscious and fragrant, this is a sophisticated and exotic variation of the more familiar carrot cake.

Although we were penniless students in the late 1950s, some of the more sophisticated student parties we attended served both ''angels on horseback'' and ''devils on horseback'' for supper.

I have found perfecting these tiny Christmas cakes very pleasurable but frustrating too, as I didn't immediately get the result I wanted.

Light and lovely with lots of fresh, vibrant flavours, this chicken dish is succulent, special and simple to prepare.

Apricot intense and densely almondy, these are an irresistible mouthful. But it is their smallness that also appeals.

I love the pungent sharp kick of ginger, so it's not surprising that this cake is a favourite.

This is low-effort, high-reward cooking.

Creamy, velvet smooth and luscious, this is a very special soup.

I love this succulent, exotic salad. Anything that tastes so delicious, is so little trouble to make and can be prepared ahead of time has to be a winner.

Everyone loves these tender, tasty, marinated chicken drumsticks. Simple to prepare, good hot or cold, they are also perfect picnic fare.

Lusciously creamy and rich-tasting, this glorious torte is velvety smooth and silky. A sublime end to a long leisurely lunch or dinner.

Fig and walnut bread is a superb addition to any cheeseboard.

These delectable small cakes are the right shape to be called volcanoes.

At this time of the year I frequently crave salads rather than baked or boiled vegetables.

The tart, fresh fruitiness of Granny Smith apple offsets the gooey sweetness of dates in this moreish cake. With its sweet-sharp date and apple base and crisp coconut and oat topping, this is quite an old-fashioned cake.