50ml ruby port

1 small onion , chopped

2 rashers unsmoked back bacon , cut into strips

50g butter

2 garlic cloves , chopped

450g sausagemeat

140g fresh white or brown breadcrumbs

2 tbsp chopped fresh parsley

½ tsp chopped fresh thyme leaves

140g peeled, cooked chestnuts , roughly chopped

1 medium egg , lightly beaten

Makes 24 stuffing balls

Prep 30 40 mins plus 1 hour to soak the cranberries

Cook 40 mins

1. Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.

2. Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - easiest to use one’s hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.

3. The stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and cooked right through. Alternatively, roll into balls that are about 4cm in diameter and roast in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

Serves 6 - Takes 5 minutes to make and 8-10 minutes to roast

1 egg white

1 tsp smoked paprika

2 tbsp finely grated Grana Padano

300g whole blanched almonds

1. Preheat the oven to 200°C/fan180°C/gas 6. In a large bowl, lightly whisk the egg white with a fork until frothy. Stir in the paprika and Grana Padano. Add the nuts to the cheese mixture, stirring to coat evenly.

2. Spread the nuts in a single layer on a non-stick baking sheet and roast for 8-10 minutes, until golden. Allow to cool. They can be stored in an airtight jar for up to a week. Good with chilled Prosecco.

Takes 40 minutes to make, plus chilling

* 150g Danish blue cheese, roughly chopped

* 100g softened unsalted butter, roughly chopped

* 1 medium egg yolk

* 100g plain flour, plus extra for dusting

* 75g quick-cook polenta

* 1 tsp poppy seeds

1. Preheat the oven to 200°C/fan180°C/gas 6. Line 2 baking sheets with baking paper. In a bowl, mash the cheese with a fork. Add the butter and egg yolk and mix together. Sift over the flour, add the polenta and mix into a stiff dough. Shape into a ball, flatten slightly, wrap in cling film and pop into the freezer for 15 minutes to chill.

2. Dust a work surface with a little flour. Roll out the cheese dough to a 5mm thickness. Using a 5cm cutter, cut out biscuits and put onto the baking sheets. Re-roll the trimmings to cut out more biscuits, making 30 in total. Sprinkle the biscuits with poppy seeds, pressing them in lightly so they stick. Bake for 12-15 minutes until golden. Transfer to a wire rack to cool.

3. Store in an airtight box and eat within a week.

2 medium smoked mackerel (ie 4 fillets)

4oz (110g) cottage cheese

5 fl oz (150ml) soured cream or Greek yoghourt

juice ½ large lemon

seasoning and grated nutmeg

Skin mackerel & remove any bones. Liquidise with cheese, cream and lemon juice until smooth, stirring part-way through if necessary. Season and add nutmeg. Add extra lemon juice if needed. Pack into 6 ramekins or a small container and chill thoroughly. Serve with lemon wedges, watercress and wholemeal toast.

Saute finely chopped mushrooms until starting to soften. Add equal volume finely chopped walnuts and cook for a few minutes more until mushrooms very soft. Add good glug red wine to colour and flavour. Add about half (mushroom) volume blue cheese (I like Stilton best) and allow to melt and blend. Pack into dish and chill.

Make 1 recipe of plain pastry and roll 1/8 inch thick. Cut in 2 inch squares and fill with a mixture of chopped, cooked chicken, ham and celery, moistened with a little heavy cream. Fold dough into triangular shapes, seal edges with fork and prick top twice. Bake in hot oven 15 minutes. Serve hot (about 2 dozen Canapes).

NB This is not the one I served at the tasting, but I think it will be a better recipe. The original was a little too dry. If you disagree and prefer the one served, please ask me at the next meeting.