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1. Rest the prime rib on it’s bones (fat side up) in a roasting tin.
2. Mince the garlic cloves and rub on all sides of the roasting joint. Along with generous amounts of salt, ground peppercorns and chopped rosemary or thyme.
3. Cover and leave in the fridge overnight.
4. Preheat the oven to 230c/450f and roast the prime rib for 20 minutes.
5. Bring the temperate down to 160c/325f and roast for 35-45 minutes per KG/15-20 minutes per lbs.
6. Towards the end of the cooking time, check the temperature in the thickest part of the joint using a thermometer. Approximately 57c/135f for medium rare and 65c/150f for medium.
7. When cooked to your liking, remove the joint and cover with foil. Leave to rest for 30 minutes.
8. Carve off ribeye steaks around the bones and enjoy with your favourite roasted vegetables.

Love roast dinners? Read my guide on how to roast a chicken.

1. First, make the burgers. Finely chop the onion and add to a large mixing bowl with the minced turkey.
2. Add the chilli powder, Worcestershire sauce, flour, crack in the egg and season generously.
3. Thoroughly combine the mixture together. Separate into 4 and press out 4 burger patties between the palms of your hands.
4. When they’re able to hold their shape, leave in the fridge for 1 hour to firm up.
5. Fry the burgers until they’re browned on all sides and cooked through, with no pink in the middle.
6. Fry the bacon until cooked to your liking.
7. Construct your burger. Slice the buns and butter each half with cranberry sauce.
8. Place a burger, a layer of stuffing, and bacon in each bun then serve with your favourite trimmings.

For more exciting ways to enjoy Christmas dinner, check out my Christmas dinner pie recipe.

1. Chop the sausages into chunks and the bacon into small pieces.
2. Heat some oil in a large non-stick saucepan and fry the sausage, bacon and turkey for 5-10 minutes (until the turkey is white on the outside).
3. Peel and chop the parsnip and add to the pan, along with the flour. Stir the flour into the juices.
4. Add the gravy powder, crumble in the stock cube, and pour in some boiling water until the contents of the pan are 2/3 covered.
5. Season well, give everything a stir and leave to simmer for 30 minutes, or until the sauce has thickened.
6. Roll out some pastry (approx 3-5mm thick) then line the inside of a pie dish with it.
7. When it’s ready, carefully place the pie filling from the saucepan into the pie and trim off any excess pastry.
8. With the excess, roll out a lid for the pie, using an egg wash to stick it down.
9. Again, trim off any excess and pierce a couple of holes in the top to let out any steam.
10. Brush egg wash on top of the pie then bake in an oven preheated to 180c/350f for 30-40 minutes, or until golden.
11. When cooked, serve straight away with your favourite trimmings and enjoy.

Check out all my other Christmas recipes and more of my pies.

1. In a container or jar (suitable to refrigerate the overnight oats in), pour in all the ingredients – stir until combined.
2. Cover the container and refrigerate overnight.
3. Then enjoy straight from the fridge as a filling, Christmassy breakfast.

Check out my other overnight oats recipes and Christmas recipes.

1. Finely chop the onion and garlic.
2. Heat some oil in a frying pan and fry the onion and garlic for 5 minutes.
3. Blitz the cauliflower in a blender until it’s the size of rice.
4. Add the cauliflower to the pan along with all the spices, tomato puree and a generous pinch of salt.
5. Fry for approximately 5 minutes, until the everything’s combined and the cauliflower is cooked.
6. Serve straight away, garnished with freshly chopped coriander and enjoy.

Love this recipe? Check out my cauliflower rice infused with lemon and coriander.

1. Finely chop the spring onions and garlic cloves.
2. Heat some oil in a frying pan and fry the spring onions and garlic for 5 minutes.
3. Add the sweetcorn, peas and prawns to the pan then season generously.
4. Fry for a further 3-4 minutes.
5. Crack the eggs into a jug and whisk with a folk.
6. Pour the egg into the pan along with the rice.
7. Stir everything together over a low heat until the egg has just cooked. Serve and enjoy.

Love rice? Check out all my other tasty rice recipes.

1. Peel the onion and slice into half-moons. Heat some oil in a casserole and fry for 5 minutes.
2. Add the sausages to the casserole and fry for a further 5-10 minutes, until they’ve just started to brown.
3. Peel and chop the butternut squash and add to the casserole, along with the BBQ beans and paprika.
4. Dissolve the stock cube in a mug of boiling water and add to the casserole along with some seasoning.
5. Leave to simmer gently with the lid on for 1 hour.
6. When thickened, check for seasoning then serve sprinkled with freshly chopped coriander.

Check out my other stew recipes for more winter warmers.

1. Wash the pepper, spring onions and spinach. Chop into small pieces and add to a mixing bowl.
2. Heat some oil in a frying pan and briefly fry the bacon. Then chop and mix the bacon into the bowl of veg.
3. Crack the eggs into a separate jug and whisk using a folk until smooth.
4. Grease 8 of the cups in a muffin tray and divide the veg and bacon mixture between them.
5. Evenly pour the egg into each cup of veg and bacon.
6. Sprinkle each muffin omelette with cheese.
7. Bake in an oven preheated to 140c/285f for 15 minutes.
8. When risen and the cheese has melted, take from the oven, garnish with freshly chopped chives and enjoy.

Love omelettes? Check out my giant soufflé omelette recipe.

1. Peel and finely chop the onion and garlic.
2. Wash the pepper, remove the core/seeds and chop into small pieces.
3. Heat some oil in a saucepan on the stove then fry the onion, garlic and pepper for 5 minutes.
4. Add the tomatoes, oregano, paprika and tomato puree into the saucepan. Sprinkle in some salt to season and crumble in the stock cube.
5. Stir the contents of the pan. If it’s a little thick, add some boiling water from the kettle.
6. Leave to simmer for 15 minutes with the lid off.
7. Stir in the basil then blitz using a hand or stand blender until you’re happy with the consistency of the soup.
8. Serve straight away and enjoy.

Looking for more winter-warmers? Check out my other soup recipes.

1. Peel and finely chop the onion and garlic.
2. De-seed the pepper and chop into small pieces.
3. Heat some oil in a medium sized saucepan on the stove then fry the onion, garlic, pepper and chorizo for 5-10 minutes.
4. Add the tinned tomatoes, a pinch of salt, chilli powder, oregano, tomato puree and crumble in the stock cube.
5. Stir everything together and top the sauce up with boiling water if it’s too thick.
6. Leave to simmer for 10-15 minutes and prepare the pasta in the meantime.
7. When the sauce has finished simmering and thickened, check for seasoning then stir in a handful of basil.
8. Serve the tomato sauce with the cooked pasta, garnish with basil and enjoy.

This tastes great served hot or is perfect to eat as a cold lunch.