Good Housekeeping Institute (Great Britain) - Christmas with good housekeeping: tried, tested, trusted: 150 recipes for festive perfection on a plate from Britains most trusted kitchen

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A fail-safe recipe for making a big batch of wonderfully puffed blinis they taste so much better than shop-bought!

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Makes about 50 canaps Hands-on time: 1 hour, plus rising and cooling Cooking time: about 20 minutes 175ml (6fl oz) milk 40g (1oz) butter 125g (4oz) plain flour 50g (2oz) wholemeal flour (bread or plain) 1 tsp fast-action dried yeast 1 tsp caster sugar tsp salt 2 eggs, separated 2 tbsp freshly snipped chives 1 tbsp sunflower oil TO SERVE Crme frache Small cooked prawns and/or smoked salmon strips Lumpfish caviar, optional Per canap (without toppings) 16 cals, 1g protein, 1g fat (1g saturates), 1g carbs (0g total sugars), <1g fibre 1.

In a small pan, gently heat the milk and butter until the butter melts. Set aside to cool until just warm. 2. Place the flours, yeast, sugar, salt and plenty of freshly ground black pepper into a food processor and whizz to combine. With the motor running, add the warm milk mixture, followed by the egg yolks. 3. 3.

When the batter is ready, whisk the egg whites in a separate bowl until they hold stiff peaks. Using a large metal spoon, fold the egg whites and chives into the batter. 4. Brush a little of the oil around a large non-stick frying pan and set over a medium heat. Working in batches, drop in teaspoonfuls of the mixture into the pan, spacing a little apart. Cook for 1 minute on each side or until golden.

Move the cooked blinis to a wire rack to cool, and continue cooking with the remaining oil and batter. 5. To serve, dollop some crme frache on to each blini and top with prawns and/or smoked salmon. Spoon on a little lumpfish caviar, if using, and serve. GET AHEAD At the end of step 4, open-freeze the blinis until solid. Pack into a freezer bag or airtight container and freeze for up to 1 month.

To serve, defrost in a single layer at room temperature. Complete the recipe up to 1 hour ahead of serving. Juicy and tart seasonal cranberries are transformed with a little orange zest and juice into a refreshingly zingy and light dessert.

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Makes about 20 boules Hands-on time: 30 minutes, plus cooling, freezing and softening Cooking time: about 15 minutes 450ml (15fl oz) milk 8 egg yolks 175g (6oz) caster sugar 500g carton full-fat natural yogurt 100g (3oz) white chocolate, melted, to serve (optional) FOR THE CRANBERRY PURE 350g (12oz) fresh cranberries (thawed if frozen) 50g (2oz) caster sugar Finely grated zest and juice of 1 orange Per serving 132 cals, 4g protein, 5g fat (2g saturates), 18g carbs (18g total sugars), 1g fibre 1. Start by making the ice cream. Heat the milk in a pan until almost boiling.

Meanwhile, in a large heatproof bowl, mix the egg yolks and caster sugar until combined. Pour the hot milk on to the egg mixture, stirring constantly. 2. Tip the custard mixture into the empty pan and heat gently, stirring, until the custard thickens enough to coat the back of a spoon. Do not boil or overheat the custard or it will curdle. 3. 3.

Next make the cranberry pure. Put the cranberries, sugar and orange zest and juice into a pan. Heat gently, stirring occasionally, until the sugar dissolves. Turn up the heat a little and simmer the berries until softened and pulpy. Set aside to cool completely. 4.

When both the cranberry mixture and the custard are completely cool, scrape them into a food processor together with the yogurt. Blend until smooth with some red cranberry skins still visible. 5. Scrape the mixture into an ice cream machine and churn until frozen. Transfer to a freezerproof container and freeze until solid. If you dont have an ice cream machine, freeze the ice in a freezerproof container until semi-frozen, then beat well with a whisk to break up any ice crystals.

Return to the freezer and chill until solid. 6. To serve, allow the ice cream to soften in the fridge for 3045 minutes before scooping into boules. Serve the melted white chocolate alongside, if you like. GET AHEAD To freeze ahead, make to end of step 5 up to 1 month ahead. Complete the recipe to serve.

This striking pudding is amazingly easy to make but will wow your guests. The simple, no-churn ice cream can be replaced with 1 litre (1 pints) shop-bought vanilla ice cream, if you wish.

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Serves 10 Hands-on time: 20 minutes, plus freezing Cooking time: about 5 minutes 1 x 750g1kg (1lb 11oz2lb 3oz) panettone 350ml (12fl oz) condensed milk 600ml (1 pint) double cream 100g (3oz) pistachio kernels 100g (3oz) glac cherries 100g (3oz) cut mixed candied peel 75g (3oz) flaked almonds TO DECORATE 150g (5oz) dark chocolate, broken into pieces 50g (2oz) glac cherries, roughly chopped 25g (1oz) cut mixed candied peel 25g (1oz) pistachio kernels, roughly chopped 25g (1oz) flaked almonds Per serving 788 cals, 12g protein, 52g fat (26g saturates), 67g carbs (54g total sugars), 3g fibre 1. Slice off the top quarter of your panettone, to use as a lid, and set aside. Using your fingers, pull out the centre of the panettone, leaving a rough 3cm (1in) shell around the sides and bottom. 2. 2.

In a large bowl, using a handheld electric whisk, beat the condensed milk and cream until the mixture holds soft peaks. Stir in the pistachios, glac cherries, mixed peel and flaked almonds. Fill the panettone with the cream mixture and top with the lid. Put on a baking sheet and place in the freezer. Freeze overnight. 3.

In a heatproof bowl set over a pan of simmering water, gently melt the chocolate. Remove from the heat and cool for 5 minutes. 4. Remove the panettone from the freezer and transfer to a cake stand or serving plate. To decorate, drizzle over the melted chocolate and sprinkle over the dried fruits and nuts. Allow chocolate to set for 10 minutes.

Serve in slices. GET AHEAD Make to the end of step 2 up to 3 months ahead. Once frozen, wrap well in clingfilm and return to the freezer. To serve, complete the recipe. Any leftovers after serving (if the ice cream is still frozen) can be returned to the freezer and kept for up to 1 month. A trifle is a must at this time of year and this one is very special indeed.

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