• 3 cups oats
• 1 cup mixed nuts including macadamia if possible
• ½ cup sesame seeds
• ½ cup sunflower seeds
• ½ cup raisins
• ½ cup dried cranberries
• 1 cup dried ready-to-eat apricots, chopped

1. Tip the oats into a large airtight container and add the nuts, seeds, raisins and cranberries. Stir in the apricots.

2. To serve, spoon a portion into a bowl, pour over the milk and top with chopped fresh fruit.

• 100g cranberries
• 100ml/3½fl oz cranberry juice
• 500ml blood orange juice (Sanguinello)
• juice of 1 lime
• thin wedges of lime
• thin wedges of orange
• mint sprigs
• 600ml Appletise, sparkling apple juice drink

1. Put the cranberries into a medium size, rigid freezer container, cover with water (by about 2.5cm), freeze until solid.

2. Mix the cranberry juice in a large jug (about 1.5 litre) with the orange and lime juices.

3. To serve, smash the sheet of frozen cranberries into shards and put in the bottom of eight highball glasses. Put a wedge of lime and orange and a mint sprig in each glass, then pour in the mixed fruit juices and top up with Appletise.

• 1 tbsp olive oil
• 4 x 175g/6oz pork chops
• 4 satsumas , 2 segmented and 2 juiced
• 1 small red onion , finely sliced
• 200g pack chicory , separated into leaves
• 25g dried cranberries

Heat the oil in a large frying pan, then fry the pork for 4-5 mins on both sides, until golden and cooked through.

Meanwhile, toss together the satsuma segments, red onion, chicory and dried cranberries.

Before serving, drizzle the salad with the satsuma juice and toss well.

Serve the salad alongside the pork and pour over any pan juices.

• 200ml cranberry juices
• 1 tbsp caster sugar
• 1 large ripe mango
• 150g punnet raspberries
• vanilla ice cream or yogurt, to serve

1. In a small pan, bring the cranberry juice and sugar to a rolling boil, then remove from the heat and leave to cool.

2. Meanwhile, peel and thinly slice the mango, then tip into a large bowl with the raspberries. Pour the cranberry syrup over, then spoon into bowls. Serve with scoops of ice cream or spoonfuls of yogurt.

• 175g fresh cranberries (or frozen, thawed)
• 1 tbsp icing sugar
• 2 tbsp cranberry sauce or jelly
• 300g self-raising flour, plus extra for dusting
• 140g dried suet
• 85g caster sugar
• finely grated zest 1 orange
• 175-200ml milk
• custard , to serve

1. To make the filling, warm the cranberries and icing sugar together in a saucepan until the fruits begin to soften. Increase the heat, so the juices boil and become jammy. Pour the mixture into a bowl, then stir in the cranberry sauce or jelly. Leave to cool. Butter and lightly flour a large sheet of greaseproof (about 40 x 30cm), and sit it on a bigger sheet of foil. Put a steamer on to simmer.

2. For the dough, mix together the flour, suet, caster sugar and orange zest with a wooden spoon. Stir in some milk until the mixture reaches the consistency of a soft pastry. Gather together into a ball, but don’t overwork or it will toughen.

3. On a lightly floured surface, roll the dough into a rectangle about 22cm x 25cm. Spread with the cooled cranberry mix, leaving a 2cm border around the edge. Moisten the border with cold water or milk before rolling into a cylinder. Start by tucking over the border of one of the short ends, then lift as you roll (see step 1, click photo above) so the jam doesn’t get squeezed out. With the long join underneath, lay the roly-poly in the centre of the parchment paper. Fold over the long paper and foil edges to seal, leaving enough space above the pudding to allow it to rise. Squeeze the paper ends together tightly to seal them.

4. Lay the parcel in the steamer over the simmering water, cover and steam for 1¼-1½ hrs, until firm to the touch. Rest for a min or two before unwrapping, slicing and serving. Vanilla custard is the perfect accompaniment and the roly-poly is best eaten as soon as it is made.