Mark Hix

Over the Christmas period you may well have bought a larger-than-necessary Christmas pudding, second-guessing who actually enjoys this famously stodgy dessert. Panic not: you can transform it into these little chocolate-coated bonbons, which your family or guests might prefer to the pudding itself. They also make wonderful gifts, and throughout the year I save interesting little boxes to reuse for exactly this sort of treat.

A memorable use for this elderflower liqueur that will have you coming back for seconds

This hybrid recipe is a refreshing change to tedious seasonal salads

Every platter will be empty after these are brought out at a dinner party

A canapé worth savouring and perfect for seafood lovers

In the grand finale of his long-standing Telegraph Magazine column, restaurateur Mark Hix shares celebratory New Year’s Eve recipes

Straight from your garden or the greengrocers, this smooth sauce can be served with any crudité or flatbread

You can make this in a traditional round tin or, like I've done here, in a loaf tin. This cake is as rich as chocolate gets, especially with the extra ganache inside.

Back in my Caprice days, we used to serve this with an artichoke salad and it flew out the door. Baby spinach felt fancy then – now it’s on every supermarket shelf, but it does still bring that same f...