For the crust:

• In a bowl, mix flour and powdered sugar.
• Rub in the cold butter until mixture resembles coarse crumbs.
• Add egg yolk and water, mix until dough forms.
• Wrap dough in plastic wrap and chill for 30 minutes.
• Preheat oven to 180°C (350°F).
• Roll out dough and cut into circles to fit muffin tin cups.
• Press dough into cups and prick with a fork.
• Bake for 10 minutes, until lightly golden.

For the filling:

• In a saucepan, combine sea buckthorn berries, sugar, and cornstarch.
• Cook over medium heat until berries soften and mixture thickens.
• Remove from heat, stir in lemon juice and zest.
• In a bowl, whisk egg and melted butter.
• Add sea buckthorn mixture to egg mixture, stir well.
• Pour filling into pre-baked tart crusts.
• Bake for 10 minutes, until filling is set.
• Cool completely before serving.

• Preheat oven to 200°C (400°F).
• Trim and halve the Brussels sprouts.
• In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper.
• Spread the sprouts in a single layer on a baking sheet, cut-side down.
• Roast for 15 minutes, or until tender and browned.
• While sprouts are roasting, whisk together balsamic vinegar, honey (or maple syrup), and Dijon mustard in a small bowl.
• Remove sprouts from oven and drizzle with the balsamic glaze.
• Return to oven and roast for another 5-10 minutes, or until glaze is sticky and caramelized.
• Serve immediately.

• In a saucepan, heat the heavy cream, milk, and sugar over medium heat until sugar dissolves.
• Add the chopped dark chocolate and stir until melted and smooth.
• Remove from heat and stir in vanilla extract and a pinch of salt.
• Pour the chocolate mixture into serving glasses or ramekins.
• Chill for at least 2 hours, or until set.
• Garnish with Christmas sprinkles and/or raspberries before serving.

• Preheat oven to 200°C (400°F).
• Toss beetroots with 1 tbsp olive oil, salt, and pepper on a baking sheet.
• Roast for 40 minutes, or until tender.
• Let beets cool slightly, then cut into smaller pieces if desired.
• In a large bowl, combine roasted beets, orange segments, and pistachios.
• In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), and remaining olive oil.
• Pour dressing over the salad and toss gently.
• Garnish with fresh mint leaves.
• Serve immediately or chill before serving.

• Preheat oven to 190°C (375°F).
• Wash and tear kale into bite-sized pieces, discarding tough stems.
• In a large bowl, toss kale with olive oil, lemon juice, salt, and pepper.
• Spread kale in a single layer on a baking sheet.
• Roast for 10-15 minutes, or until kale is crispy and edges are browned.
• Remove from oven and immediately zest the lemon over the kale.
• Serve immediately.

• Cook the haggis according to package instructions (usually simmered or baked).
• Boil the cubed potatoes in salted water until tender, about 20 minutes.
• Boil the cubed turnips in salted water until tender, about 20 minutes.
• Drain the potatoes and mash with butter, milk/cream, salt, and pepper.
• Drain the turnips and mash with butter, salt, and pepper.
• If haggis is simmered, you may wish to fry slices in a pan to crisp it slightly.
• Serve the haggis with the mashed potatoes (tatties) and turnips (neeps).
• Drizzle with whisky (optional) before serving.

• Preheat oven to 180°C (350°F).
• Toss apple and plum slices with lemon juice, cinnamon, and nutmeg in a baking dish.
• In a mixing bowl, combine flour, oats, brown sugar, and cubed butter.
• Rub the butter into the flour mixture until it resembles coarse crumbs.
• Stir in the chopped nuts.
• Sprinkle the crumble topping evenly over the fruit.
• Bake for 45 minutes, or until the topping is golden brown and the fruit is tender.
• Let cool slightly before serving.

• Preheat oven to 160°C (320°F).
• Rub pork belly with soy sauce, five-spice powder, ginger, salt, and pepper.
• Place pork belly in a roasting pan, skin-side up.
• Roast for 1.
• 5 hours.
• While pork is roasting, combine plums, honey, rice vinegar, star anise, cinnamon stick, and chicken broth in a saucepan.
• Simmer over medium heat for 15-20 minutes, or until plums are soft and sauce has thickened.
• Preheat oven to 220°C (425°F).
• Increase oven temperature to crisp the skin, roast for an additional 20-30 minutes, or until skin is crispy and golden.
• Remove pork belly from oven and let rest for 10 minutes.
• Slice pork belly and serve with plum sauce.

• Heat olive oil in a large pot over medium heat.
• Add the chopped onion and bell pepper, and cook until softened (about 5 minutes).
• Add the minced garlic, smoked paprika, cumin, and chili flakes (if using), and cook for 1 minute more.
• Add the sliced chorizo and cook until it releases its oils, about 3 minutes.
• Pour in the canned chopped tomatoes and vegetable broth.
• Add the drained and rinsed chickpeas.
• Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the flavors have melded.
• Season with salt and pepper to taste.
• Ladle the soup into bowls and garnish with fresh parsley.

• Preheat grill or grill pan to medium-high heat.
• In a mixing bowl, combine minced garlic, lemon juice, lemon zest, olive oil, parsley, salt, and pepper.
• Rinse and pat dry the langoustines.
• Brush the langoustines with the garlic-lemon dressing.
• Grill the langoustines for 4-5 minutes per side, or until cooked through and slightly charred.
• Serve immediately with remaining dressing.