Lorna Wing's syllabub with dried fruits

Serves 4

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With a little extra effort Christmas can be cracking

Henry Harris's whole baked Vacherin

Caroline Waldegrave's truffle toasts

Lorna Wing's pumpkin squares

Halloumi & herb triangles

Chris Galvin's iced oysters and hot spicy chorizo

Paul Merrett's gravadlax sashimi with beetroot sorbet

Fruit & nut stuffing

Chicken Stuffing

Ricotta stuffing

Armagnac and chestnut ice-cream

Port-poached pears

Christmas pudding soufflé

500g/1lb mixed dried fruits (eg cherries, cranberries, blueberries, raisins, prunes...)

350ml/12fl oz ginger wine

250ml/8fl oz orange juice

250ml/8fl oz double cream

Put the fruit in a bowl. Cover with ginger wine and orange juice. Soak overnight. Drain, reserving liquid, and divide fruit between plates. Whip cream until thick, stir in juices and serve on top of fruit.