indulgent

A luxury that has been prized by chefs for years, so make the most of it with this cheat's classic

Lobster with Thermidor butter

lobsters

dry white wine

shallot, very finely chopped

tarragon leaves, chopped

parsley leaves, chopped

Dijon mustard

lemon

paprika

Tabasco sauce

butter, softened

First make the butter. Put the wine and shallot into a pan, then bring to the boil and simmer until nearly dry. Tip into a bowl to cool, mix all the ingredients together, roll into a log, using cling film or foil, then chill to harden. Can be frozen for up to 1 month.

Snap away the claws from the lobster. Using a large chef&rsquo;s knife, cut the lobster in half and wash the head cavity under cold water, then dry with kitchen paper. Lay the lobsters, cut side up, on a baking tray. Crack the claws and remove the claw meat. Divide claw meat between the head cavities. This can be done the day before and the lobster kept in the fridge ready for grilling.

Heat grill to high. Slice the butter into thin rounds and lay it along the lobsters so all the meat is covered. Grill for 5-8 mins until the butter is bubbling and starting to brown. Put the lobsters on plates, pouring any butter from the tray over them. Serve with new potatoes and some dressed salad leaves.

Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat

Cannoli

plain flour

golden caster sugar

bicarbonate of soda

cinnamon

tsp cocoa powder(optional)

butter

egg,separated

dry marsalaor white wine

rapeseed oilor sunflower oil

dark chocolate,melted

icing sugar,to dust

ricotta,drained and beaten until fluffy

mascarpone

tbsp finely chopped candied peel

tbsp icing sugar

cannoli moulds(available to buy online)

Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)

Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can – use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on <a href="https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely">how to deep-fry safely</a> to avoid accidents in the kitchen.

Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn’t get any hotter. These will keep for 2-3 days in an airtight container.

When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.

Recreate your favourite McDonald's burger with our Big Mac recipe, including the secret sauce.

Big Mac sauce recipe: how to cook the world's most popular burger and sauce

beef mince

tbs extra virgin olive oil

sesame seed burger buns

¼ head iceberg lettuce, finely shredded

tasty cheese

dill pickles, thinly sliced

(300 grams) mayonnaise

tbs gherkin relish

tsp white vinegar

white pepper

mustard

½ tsp onion powder

½ tsp garlic powder

½ tsp sweet smoked paprika (pimenton)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5661607435001&=domain=del

5348771529001-5661607435001

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soft unsalted butter (plus some for greasing)

caster sugar

ground almonds

fine polenta (or cornmeal)

baking powder (see NOTE below)

eggs

lemons (save juice

lemons

icing sugar

Need a quick chocolate fix? Try making this easy microwave mug cake with storecupboard ingredients. It's even more delicious with a scoop of vanilla ice cream

Microwave mug cake

tbsp self-raising flour

tbsp caster sugar

cocoa powder

tbsp milk

tbsp vegetable oilor sunflower oil

vanilla

tbsp chocolate chips,nuts, or raisins etc (optional)

Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a>) and mix.

Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.

Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.

Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success

Raised pork pie

pork shoulder,minced

pork belly,half

smoked bacon,cubed

½ tsp ground mace

nutmeg

tbsp fresh chopped sage

tsp fresh chopped thyme

salt

tsp white pepper

lard

water

egg,beaten

gelatine leaves

chicken stock

Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.

To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.

Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.

Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.

Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.

Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight. Watch our <a href="http://www.bbcgoodfood.com/videos/techniques/how-make-pork-pie">pork pie video</a> for techniques and tips.

Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream

Cherry pie

plain flour,

ground almonds, plus 2 tbsp

cold butter

white caster sugar

cherries

cherry jam

caster sugar,

2½ tbsp cornflour

egg white, beaten

First, make the pastry. Tip the flour, 50g almonds, butter, sugar and&nbsp;&frac14; tsp salt into&nbsp;a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>.&nbsp;Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.

Remove the stones from the cherries &ndash; either cut&nbsp;them in half and pop&nbsp;out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.&nbsp;

If the&nbsp;pastry has been chilled for longer than 30 mins,&nbsp;bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it&rsquo;s large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when&nbsp;rolling,&nbsp;squash them back together and keep going. Lift the pastry over the&nbsp;rolling pin and into the&nbsp;dish &ndash;&nbsp;don&rsquo;t worry if it breaks, just patch it up by&nbsp;pushing it into the corners and up the sides and closing any holes.&nbsp;There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.&nbsp;

<a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll out</a> the remaining pastry so it&rsquo;s large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing&nbsp;a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating&nbsp;a lattice pattern. Squash the pastry together around the edge, then trim the excess with a <a href="https://www.bbcgoodfood.com/howto/guide/kitchen-knives-how-buy-best">sharp knife</a>.

Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge &ndash;&nbsp;we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.&nbsp;

Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.

A homemade Christmas pudding is easy to make, then it just needs time in the steamer to turn it into a glorious, rich, fruity dessert. A festive classic

Classic Christmas pudding

blanched almonds

apples

box candied peel(in large pieces)

nutmeg(you'll use three quarters of it)

1kg raisins

soft fresh white breadcrumbs

light muscovado sugar,crumbled if it looks lumpy

brandy

packet butter,taken straight

unsalted butter,softened

orange

stem ginger,finely chopped

Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).

Mix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl.

Holding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish.

Generously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper.

Now stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our <a href="http://www.bbcgoodfood.com/videos/techniques/how-wrap-and-tie-steamed-pudding">video</a> to see how to tie up a pudding correctly.

Boil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas.

To make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks.

On Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.

These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture

White chocolate blondies

butter,chopped into small pieces, plus a little

white chocolate,chopped into small pieces

½ tsp baking powder

soft light brown sugar

tsp vanilla extract

Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.

Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy – this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.

Add the vanilla to the melted chocolate and give it a good stir – don’t worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.

Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.

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cornflour

flaked almonds

300 millilitres double cream

jar lemon curd (see intro)

Dust off that cocktail shaker and mix yourself – or your dinner party guests – a classic whiskey sour. You can make it without egg white, but it won't be as silky

Whiskey sour

bourbon

lemon juice

12½ml 2:1 sugar syrup

Angostura bitters

lemon zest

Shake all of the ingredients (except for the lemon zest) hard with ice and strain into an ice-filled rocks glass. Squeeze the lemon zest, shiny side down over the drink so the scented oils spray across the surface. Discard the zest, add the garnish and serve.

Fill your kitchen with the delicious scent of red wine, brandy, orange and spices in gluhwein. It's the perfect grown-up drink to help you warm up on wintery days

Gluhwein

orange,halved and sliced

red wine

cloves

star anise

ginger(peeled)

milliliters brandy,rum, amaretto

Put the orange slices, wine, sugar, cloves, cinnamon, star anise and ginger in a large pan. Warm gently for 10-15 mins, being careful not to let the mixture boil. Add the alcohol, pour into glasses and serve warm.

Give your next crumble a dose of oats with this simple make-one freeze-one recipe

Oaty apple crumble

sultanasor raisins

honey

pack butter

oats

Cook the apples with the caster sugar in a large pan, stirring occasionally – add a splash of water if they start to stick on the bottom. When just about tender and a bit saucy, stir in the sultanas or raisins and tip into 2 large ovenproof dishes.

Melt the brown sugar, honey and butter together in a large pan. Off the heat, stir in the oats, flour, almonds and cinnamon until sticky and crumbly. Divide over the apples. To bake straight away, heat oven to 180C/160C fan/gas 4 then bake for 40-50 mins until topping is golden and crisp. To freeze, wrap dishes well or freeze the fruit and crumble mixture in separate freezer bags if you don’t have spare baking dishes. To cook from frozen, cover with foil and bake at 180C/160C fan/gas 4 for 1½ hrs, then turn the oven up to 220C/200C fan/gas 8 and bake for a further 45 mins, removing the foil for the last 15 mins.

Easy, American-style, fluffy pancakes are great for feeding a crowd at breakfast or brunch. Top with something sweet like fruit, jam or syrup, or rashers of crispy bacon.

American pancakes

self-raising flour

melted butter,plus extra for cooking

milk

vegetable oil,for cooking

maple syrup

toppings of your choice,

Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.

Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.

Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.

A dazzling dessert with bourbon biscuit base, caramel layer, creamy coconut topping and banana toffee

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