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If you’re a prep-ahead kinda host, you’ll love this vegan Cranberry Granita from food stylist Sam Dixon. “I love a dessert that you can have ready in the freezer weeks in advance, and this one acts as a delicious palate-cleanser after an indulgent meal.” You can make the granita with fresh or frozen cranberries, or even really good-quality cranberry juice: just swap the cranberries for 750ml cranberry juice; continue from step 1, add 225g sugar and the spices but omit the water. No need to blitz; simply cool and strain.

For a twist on a classic British fave, whip up this Gingerbread and Blood Orange Trifle from food stylist Sam Dixon. The blood oranges add a delicious sweet-tangy hit that goes perfectly with the warming flavours of nutmeg, cinnamon and ginger cake.

“The switched-up horseradish is the star of this classic Smoked Salmon with Horseradish Cream starter, which is super easy to throw together,” says OcadoLife recipe editor Lauren Hoffman.

“Fresh seafood is the ultimate indulgence,” says OcadoLife recipe editor Lauren Hoffman. “These zingy Thai Basil, Chilli and Red Grapefruit Crab Boats are quick to prep and work well as a fancy starter or party platter. Citrus and chilli give them oomph without masking the sweet flavour of the crab meat.”

“This elegant Braised Leeks with Parmesan Crisps makes a simple yet special starter,” says OcadoLife recipe editor Lauren Hoffman. “Use veggie hard cheese, if needed.”

“If you want a showstopping ‘Let’s party!’ cocktail, this is your guy,” says food stylist and writer Kathy Kordalis, who created this gorgeous Hibiscus Royale Cocktail. “Each glass has a hibiscus flower with a little hibiscus syrup, pairing tangy, slightly citrussy notes with a hint of floral sweetness. It’s refreshing, fun and elegant but so simple to make.”

“What’s better than crumbly, buttery shortbread? Two types in a single biscuit!” says Nicola Lamb, biscuit fiend, pastry chef and author of new baking bible Sift who created this Marbled Shortbread recipe. “Marbling together rich cocoa and warm vanilla gives the best of both worlds. As shortbread is basically playdough, blobbing together the mixtures can be outsourced to any little hands in your life. My niece and nephew make pretty good kitchen assistants, and we love breaking the don’t-play-with-your-food rule!”

“My grandma was seriously dedicated to ginger. I think she’d have loved these biscotti-inspired twice-baked biscuits,” says Nicola Lamb, biscuit fiend, pastry chef and author of new baking bible Sift who created this Gingerbread Biscotti recipe. “I’ve formulated these so they won’t break your teeth when you bite into them! They’re ideal for rustling up ahead of time and make a great gift.”

“The dry brine gives a traditional British flavour to your bird, with a tasty savoury punch,” says food writer Helen Graves who created this moreish English Mustard and Bay Roast Turkey to add interesting new flavours to your Christmas dinner. If you need to adapt the recipe for a different size turkey, allow 40 mins per kg for the cooking time.

“This is a great secret weapon: you don’t taste the Marmite; it just adds depth of flavour,” says food writer Helen Graves who created this savoury Marmite Butter Roast Turkey to switch up your Christmas lunch with exciting taste combinations. If you need to adapt the recipe for a different size turkey, allow 40 mins per kg for the cooking time.

“If you want a showstopping ‘Let’s party!’ cocktail, this is your guy,” says food stylist and writer Kathy Kordalis, who created this gorgeous Hibiscus Royale Cocktail. “Each glass has a hibiscus flower with a little hibiscus syrup, pairing tangy, slightly citrussy notes with a hint of floral sweetness. It’s refreshing, fun and elegant but so simple to make.”

We're taking the best bits of a festive roast, stuffing and gravy, and giving them a fun, modern twist. Inspired by the viral smash taco and the dip-able birria taco, these cheesy, savoury tacos are perfect for a casual meal.

“This easy indulgent Panettone French Toast with Mulled Berry Compote is a delicious festive brunch that can be scaled up for a crowd,” says OcadoLife recipe editor Lauren Hoffman. “The compote makes enough for 6-8 servings – dollop leftovers cold over yoghurt or ice cream.” Chill leftover compote in an airtight container for up to 5 days.

“This way of flavouring your bird is aromatic with a touch of sweetness and a gorgeous marmalade glaze,” says food writer and flavour queen Helen Graves who created this delicious Sugar and Spice Roast Turkey to add a twist to your classic festive feast. There’s also a dry brine mix to add flavours of citrus and spice. If you need to adapt the recipe for a different size turkey, allow 40 mins per kg for the cooking time