What should you be cooking this month? Bottom image: This recipe is adapted from one I first came across in the cookery book written by the eighteenth-century writer, Hannah Glasse. Peeling how to cook quails is a chore at the best of times, but with the pressures of Christmas it can seem even more tiresome. So, if you can get hold of peeled chestnuts in a vacuum pack or container, that will make life infinitely easier.

This recipe is from Delia’s Happy Christmas. Now tip the contents of the pan into a large mixing bowl and add all the remaining ingredients. Season with salt and pepper, and mix very thoroughly. Is it possible to successfully freeze the 18th Century Chestnut Stuffing prior to cooking? Sign Up to Delia’s Newsletter We love bringing you competitions to enter every month but did you know we also run exclusive offers and competitions for members who receive our email newsletters? What should you be cooking this month? Tiramisu There isn’t a classic recipe for tiramisu as such, as there are many varying versions both in Italy and around the world, but the following one is, I think, the nicest I’ve come across.

For lovers of strong coffee, dark chocolate and the rich creaminess of mascarpone it is one of the nicest, easiest and most popular desserts of the party season. In a separate large bowl, stir the mascarpone with a wooden spoon to soften it, then gradually beat in the egg yolk mixture. Between each addition, beat well until the mixture is smooth before adding more. Now wash and dry the beaters of the whisk so they are perfectly clean, then in a third separate bowl whisk the egg whites until they form soft peaks. Now lightly fold this into the mascarpone mixture and then put the bowl to one side. Now simply layer the desserts by putting 3 of the soaked sponge halves into each glass, followed by a tablespoon of mascarpone mixture and a layer of chopped chocolate.

Repeat the whole process, putting 5 halves in next, followed by the mascarpone, finishing with a layer of chopped chocolate and a final dusting of cocoa powder. I think it tastes better very cold. Note: this recipe contains raw eggs. What would you substitute for the rum? I don’t have any dark rum.