Emma Parkin brings us lovely winter desserts to tickle the taste buds

Christmas comfort food

Game casserole
Serves 5-6
125ml olive oil
1kg game, cut into pieces
3tbsp finely chopped celery
4 whole garlic cloves
3tbsp peeled and chopped carrots
150g pitted prunes
1tbsp chopped garlic
1 glass of white wine
500ml vegetable stock or water
4 large potatoes, peeled quartered
10 pickling onions, peeled
5 tomatoes, peeled and chopped
salt and pepper to taste
1tbsp wholegrain mustard
To serve rice, polenta or couscous

1. Heat some of the olive oil in a frying pan and brown the pieces of game in batches, transferring it to a heavy-based saucepan or flameproof casserole as soon as it has browned.
2. Add more oil to the frying pan then the celery, garlic cloves, carrots, prunes, chopped garlic, wine, water or stock and potatoes. Bring to the boil, cover and simmer for about 45 minutes until the liquid has reduced by half.
3. Add the onions and tomatoes. Season lightly, cover and simmer for about 2 hours until the meat is tender.
4. Turn off the heat under the pan, stir in the mustard and leave the stew to cool in the saucepan or casserole so that the flavour can develop. Heat the stew just before serving, stirring frequently, and serve with rice, polenta or couscous.

Chocolate Christmas log
Serves 8
125g butter
1 cup sugar
3 extra large eggs
2tbsp smooth apricot jam
1/4 cup boiling water
2tsp instant coffee granules
125g plain flour
3tbsp cocoa powder
1tsp baking powder
2tsp baking soda
pinch of salt

Butter icing
125g butter
11/2 cups icing sugar
3tbsp cocoa powder
1tsp vanilla essence
1tbsp milk, if required
1/2 cup desiccated coconut, toasted
6 glacé cherries

1. Preheat the oven to 180°C/gas mark 4. Grease a patterned baking mould or a long loaf tin.
2. Cream the butter and sugar first. Add the eggs, one at a time, beating well after each addition, until light and fluffy. Add the apricot jam and mix.
3. Add the boiling water to the coffee granules and leave to cool slightly.
4. Sieve the dry ingredients and add them, alternating with the coffee, to the egg mixture.
5. Turn into the prepared tin and bake in the oven for 20 to 25 minutes. Cool slightly in the tin before turning out onto a rack.
6. Then make the icing. Beat all the ingredients, except the coconut and cherries, until smooth and creamy. Spread the icing on all sides of the cake, reserving a little for the sides.
7. Sprinkle the cake with coconut. Place the remaining icing in a piping bag fitted with a small star nozzle. Pipe icing on the cake in a trellis pattern. Decorate with cherries.

• Try to prepare most of you vegetables in the morning and get the table set the night before so you can relax and enjoy the festive spirit of the day.
• If you are having soup as a starter you can always prepare it early in December and freeze it.
• Think beyond turkey this Christmas and try roasting a nice cutlet of beef or lamb.
• If you have guest coming, find out beforehand if they have any dietary requirements, this way you can plan ahead and avoid the embarrassment of not having anything suitable.
• Christmas is always a time when you will have unexpected guests calling, make sure you have a few snacks stashed away for just that.

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