Christmas isn't about slaving in a hot kitchen: as these recipes from Delia show, festive eating can mean quick and easy dishes that are full of celebratory flavour.

Home-made Christmas mincemeat
Home-made mincemeat is really simple to make. But in the past people used to have trouble storing it. This was because the high percentage of apples oozed too much juice and the juice started to ferment. In the following recipe the mincemeat is placed in a barely warm oven and so the suet gradually melts and as this happens it coats all the fruits, including the apples, sealing in the juices. Vegetarians can make this mincemeat happily, using vegetarian suet.

Mincemeat Christmas soufflés You're not going to believe this one. You're simply not going to believe it - that's until you taste it. How come something so dead easy, so simple, can be such an absolute wow? For me this is going to be the all-time Christmas party dessert of the season. Don't be afraid - they're not like a normal soufflé. They won't fall flat, are very well behaved and will still be standing up proud as they are delivered to your lucky guests.

Mini Christmas puddings These are made in moments and are cooked in less than an hour, are light textured but have all the flavours of Christmas. You don't have to make them at the last minute - they freeze beautifully and re-heat like a dream. Serve with rum sauce, crème fraîche d'Isigny made with Calvados or Marks & Spencer brandy butter.

Walnut shortbreadsThese light, crumbly little biscuits are just the thing to serve with home-made ice creams. They could also be packed into boxes or jars for a home-made Christmas gift. Walnut Shortbread can also be made in advance and then frozen.

Terrine of turkey and bacon with walnuts This is just perfect for the party season, as it will feed a lot of people as a first course and is very little trouble to make. Serve with crusty bread cut into thick slices, then toasted. The sharpness of Confit of Cranberries and the richness of the terrine work wonderfully well together.

Tiny cheese, onion and olive scones These are so moreish that I don't think your guests could possibly survive on just one. They are simple to make and freeze superbly once cooked, provided you defrost and re-heat them in a hot oven for about 4 minutes before serving. If you're making them on the day of serving, split them once they're cooled and spread with a little herb cheese or a creamy blue cheese like Cambazola. Warm them in a hot oven just before serving.

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