More ways with cranberries

Cranberry scones (below) Preheat your oven to 200˚C/400˚F/ gas mark 6. Put 225g self-raising flour in a large bowl. Using your fingertips, rub in 60g unsalted butter. Add 30g caster sugar and a pinch of salt, followed by one egg and 150ml buttermilk. Bring these all together and then fold in a generous handful of fresh cranberries. Try not to overhandle the dough as you shape it into a 3cm-thick circle and cut rounds from it. Place on a baking sheet and bake for 15–18 minutes or until risen and golden. Serve with jam and cream. The tartness from the cranberries will make the sweetness of the jam all the more delightful.

Perfectly simple cranberry sauce

Place 300g cranberries in a saucepan with a splash of water. Heat to burst the cranberries and then sprinkle with 200g caster sugar. Add the grated zest and juice of an orange and a small splash of Port, bring it all to a boil and simmer for about 10 minutes until thickened. Serve with all your festive recipes, including the one below.

Cranberry-and-camembert tear and share

Take an artisanal loaf of breadand slash it across the top into a grid. Cut a whole camembert into slices and squash them into the cuts on the bread. Spoon some cranberry sauce (you could use the recipe above) in between the cheese, tuck in a few sprigs of rosemary and place the loaf in a moderately hot oven for about 8–10 minutes to melt the cheese. Serve for friends and family to tear and share.