Waitrose Weekend Columnist Elly Curshen’s zingy Romanesco cauliflower pizza with salsa verde and cashew cream will brighten up your dinner table.

Martin Nordin pairs Jerusalem artichokes with nutty sprouts, homemade herb oil, and green peppercorns in this show-stopping pizza.

This salty, sour, and slightly fermented tomato sauce is a unique post-bake drizzle for pizza and much more.

Pumpkin seed butter? Sour tomato sauce? Chanterelle mushrooms? On a pizza? Yes, please.

Confit kumquats and salty kalamata olives are flavorful accents to this crunchy, traditional French fougasse.

This Scottish New Year’s favourite is an easy life-affirming lamb steak pie that’s appropriate for year-round soul satisfaction.

While not conventional, this Cotechino con Lenticchie Pie is a festive, pizza-fied spin on the traditional Italian New Year’s Eve feast of poached sausage and lentils.

Learn to make extra-crispy roasties using this simple flame-cooked recipe, shallow fried in goose fat for the ultimate crunch.

Every holiday feast deserves a show-stopping centrepiece, and this brown sugar-glazed baked ham is no exception. Wood fire for maximum flavour.

This easy, make-ahead creamy potato gratin has extra cheese and a touch of nutmeg. 

Serve succulent, flame-cooked duck breasts with bacon-wrapped green beans and potato dumplings in this festive, traditional German dish. 

Spread the joy of pizza with this festive leftover spread by layering crispy roast potatoes, earthy truffle, and sweet balsamic glaze.