O'Hara, Champlin and Harvey

Rhubarb custard slice
Not sure what to do with those ruby-red stalks? Sure, you could turn them into a pie or crumble, or you could try this rhubarb custard slice. The sweet-sour stalks add a brightness and zing that perfectly complements the creamy custard and buttery base.

Twice-baked cauliflower soufflés
These twice-baked soufflés can be made a day in advance, making them perfect for entertaining or for a simple lunch. Serve them with a bitter-leaf salad to cut through the richness of the Gruyère.

Rick Stein's incredibly easy French 'pizza' of ham and cheese
"Funnily enough, I discovered this recipe in a pizzeria in Provence and found it stood up really well to Italian pizzas," says Rick Stein.

Char siu pork ramen
The Chinese have no qualms about slurping noodles loudly. So follow their lead - we think this is worth making noise about.

Salted peanut and caramel meringue stack
A most decadently indulgent way to celebrate Christmas indeed. Go on, you earned it.