Kevin Dundon's homemade cranberry relish

Kevin Dundon's caramelised onion & apple relish

Kevin Dundon's roast stuffed turkey fillets

Kevin's homemade mincemeat pies

Kevin Dundon's chicken thighs with chasseur sauce

Kevin Dundon's simple pork schnitzel: Today

This crust gives protection to the meat and also gives another dimension to the dish.

Kevin Dundon's traditional Christmas pudding

This is a family favourite and it has been passed down through the generations. It is a 'must have' Christmas recipe.

Kevin Dundon's black pudding potato pie

Kevin's classic Christmas cake

Kevin Dundon's pistachio chocolate tiffins: Today

Chef Tips: 1. Don't crush the biscuits too fine ... larger and finer texture is key. I prefer to bash the biscuits with a rolling pin in a sealed bag rather than using a food processor. 2. Allow the tiffin to cool slightly before cutting to prevent cracking when slicing. Ideally, let it sit at room temperature for about 10-15 minutes before slicing. 3. Use good quality chocolate. Since the main flavour comes from the chocolate and cocoa, using a good quality dark and milk chocolate for the base and topping will significantly improve the taste.