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Big Pork Pie - Stand Pie
This big pork pie is made for sharing. It appears at Christmastime in Yorkshire, although I dare say other regions have them and you can get them all year round. 'Stand' is short for 'standing', because this is a raised pie that's made around a former. At first glance you might mistake this stand pie for a Melton Mowbray pie, but it isn't. The main difference is that the pork in a stand pie is cured, making it pink. The meat in a Melton Mowbray pie is not cured and takes on a greyish colour.

Gingerbread Sleigh and Reindeers
There are those who say no Christmas is complete without something made out of gingerbread - a house, typically, but really anything goes - your favourite building, your dog, or Santa's sleigh with edible reindeer. Yum.

Easy Christmas Pudding
The traditional Christmas pudding is a heavy, dense thing, and trying to eat a portion just after a massive Christmas main course is just silly. And also, the trad pud has to be steamed for several hours. This cheats recipe for Christmas pudding is based around a jar of mincemeat - it's light, fruity, and cooks in the microwave in about 10 minutes.

Christmas Mince Pies
Mince pies are the essence of Christmas for me. Little tarty things, crispy buttery pastry containing a dollop of fruity, boozy mincemeat (mincemeat recipe here). The name, misleading though it is, possibly comes from a time when all food was called meat.

Brandy Sauce
Try this deliciously simple sauce with your Christmas pudding - it's easier than custard (I always manage to scramble the eggs in custard) and more substantial than brandy butter. Based on a simple white sauce, this brandy sauce is a doddle to make.

Christmas Mincemeat
One of the great traditional foods of a British Christmas is mince pies. You might think this involves meat of some kind, but you'd be wrong. Yes, mince pies contain mincemeat, but there's nothing minced in it, and no meat. Dried and fresh fruit are cooked up with nuts, spices, fat and booze, and the result is delicious.

Cowboy Pie
I was told this is a popular school dinners dish, but it must be a new-fangled one (like, in the last 40 years) because I'd never had it before. Cowboy pie is proper quick, easy and cheap comfort food - sausages and baked beans topped with cheesy mashed potato. Sometimes, bacon, corned beef, spam or minced beef are used alongside or instead of the sausages.

Dry-Cured Back Bacon
Making your own dry-cured back bacon is much easier than you probably think. And it's so much better than the junk you get from supermarkets, believe me.

Herb-coated Rack of Lamb
Rack of lamb is a bit of a showstopper dish, one to save for special occasions. It's very impressive-looking, very tasty and actually super easy to make. So get your butcher to find you a rack of lamb right now. A rack is 8 ribs, and that's plenty for 2 people.

Rouladen | German Beef Rolls
These traditional beef rolls are quite easy to make and very tasty. Thin slices of beef are wrapped around bacon, gherkins and strips of onion. Then they are baked and served with a super-rich gravy. Proper comfort food.

Makaronilaatikko | Finnish Pasta Casserole
Makaronilaatikko is probably the most popular meal in Finland. It features macaroni, minced meat and cheese baked in eggy milk. That's it. Astoundingly simple and surprisingly tasty. Move over mac and cheese, you have a rival.

Corned Beef Hash
Corned beef hash is pure comfort food. It's easy to make, sometimes using leftovers, and fabulously tasty. There's no fixed standard for corned beef hash, but my version is as simple as can be, using not much more than potatoes, corned beef and onion.

Minced Beef and Onion Pie
Minced beef and onion is one of the classic savoury pies. It's fantastic hot or cold, and it really isn't difficult to make. This recipe uses a rich shortcrust pastry.

Easy Lamb Bhuna
The Curry Guy, Dan Toombs, recently sent me his latest book, Bible. Dan is well-known for reproducing the techniques and methods developed in British Indian Restaurants. The dishes he produces are not really authentic Indian, but they are very tasty. I chose to make his Lamb Bhuna, and this also includes a method for pre-cooking the lamb. You will need some base curry sauce, but I'm doing that as a separate recipe.

Potatoes Parmentier
It's hard to believe, but until the 18th century, potatoes were thought to be unfit for human consumption and were fed to animals. The French agronomist Antoine-Augustin Parmentier made them popular and this tasty little dish is named after him. So when you're fed up of chips, fries, mash or roasties, or even if you're not, try this - it's lovely.

Cumberland Sausage
Cumberland sausage must be one of the UK's most popular types of sausage. Traditionally made in coils and sold by length or weight, you can also identify Cumberland sausage by its strong spicy and peppery seasoning.

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