Rachel's warm Jerusalem artichoke salad: Today

An elegant starter for the Christmas table.

Rachel's Brussels sprouts soup with bacon: Today

A most Christmassy soup, the candied bacon and toasted hazelnuts bring a delicious crunch and festive flavour to the sprouts. To get ahead, make the soup in advance and freeze it. The candied bacon can be made hours in advance of serving and the hazelnuts can even be roasted a couple of days ahead.

Rachel Allen's carrot and harissa soup: Today

The Tunisian chilli paste in this delicious and colourful soup is enhanced by za'atar croutons. Halloumi cheese makes a great gluten-free alternative to the croutons, if you prefer. Just toss chunks with olive oil and za'atar, and roast for 5–6 minutes, until golden. Like so many others, this soup freezes really well (without the croutons).

Rachel Allen's Shakshuka: Today

Rachel Allen's Ballymaloe crumble cake: Today

Rachel Allen's Christmas dinner: Today

Rachel Allen's celeriac soup: Today

Rachel Allen's celeriac soup with avocado and hazelnut salsa.

Rachel Allen's Clementine and Almond Cake: Today

A wonderfully zesty clementine drizzle keeps the moreish almond cake moist and soft. It keeps well and is totally gluten-free. If you don't have clementines you can use mandarins instead.