1. Cook with Clerehugh - Baked Mozzarella

Mozzarella Baked with Aubergine and Parma Ham

There's a touch of Tuscany and an Italian influence in this week’s recipe – the trick to making the flavours of the quality ingredients really stand out.

2. Paul Clerehugh's perfect Christmas cake

Making a Christmas cake can be a disaster but it doesn’t need to be that way.

If you want to make the perfect cake here’s the answer.

3. Don't miss your Christmas food monthly

Don't miss your copy of our award winning supplement food monthly which is free with Friday's Evening Post.

4. Partridge in a Pear Salad

This is a good seasonal dish – all the ingredients in this week’s recipe are at their best and readily available.

5. Heaven for 007 at charity lingerie night

6. Recipe for Apple Charlotte

Traditionally, a “Charlotte” is encased in thinly sliced bread.

7. Tarte Tatin

This dish has been made famous by the Tatin sisters, who ran their little restaurant in the Loire Valley.

8. The best possible taste

Forget slippers and smellies – what all red-blooded foodies really want is meat

9. Two views of New York

Deciding where to stay on your first trip to New York is a real headache. ALISON WHITE made sure she got it right by booking into two hotels in two different districts

10. Chestnut and Apple Soup

Use the excellent vac-packed peeled chestnuts that are widely available. Or take some fresh chestnuts in the shell, nick them from centre to pointed top, at right angles to base.