Every cook needs a few distinctive touches to set their Christmas apart. Here are recipes for some trimmings with a twist (you don't have to do it the way your mother – or your mother-in-law – has always done it) and for a few of the basics that the first-timer needs to master if they are to make a decent fist of things.

The Mother of all Trifles Cost: €14.50

The quantities are imprecise and it doesn't matter a hoot. You could cheat and use a good readymade custard, like M&S's. Get a nice quality panettone, slice thickly, smear slices with a lovely, fruit-filled jam (raspberry best I think) and soak (but don't drench until soggy) in good quality not-too-dry-sherry; then place slices in layers in glass bowl. Make lots of really good vanilla (real vanilla, obviously) custard (I use Nigella's custard minus the chocolate) and pour over; leave to cool; then put in fridge. Before you serve (can be an hour or even up to four) whisk double cream and put thick layer on top. Then scatter toasted almonds on top.'

Pecan, Apple and Celery Stuffing Cost: €10.10

(from 'Sarah Raven's Complete Christmas')

This makes enough for a medium-sized bird. I think you can never have enough stuffing so would double the quantity and cook some inside the bird and some more the next day for the sangers. This can be made ahead of time and frozen until needed.

Olive oil for frying

4 shallots, chopped

4 celery sticks, chopped

2 large Bramley apples, peeled, cored and chopped

175g pecan nuts

150g breadcrumbs

2 large bunches parsley, chopped

25g fresh thyme, chopped

½ tsp ground cloves

½ tsp ground cinnamon

Zest and juice of 2 oranges

3 cloves garlic, finely chopped

110g melted butter

Sea salt and black pepper

Heat a little olive oil in a pan and add the chopped shallots. Sweat over a low heat until they are translucent and soft. Allow to cool. Roast the pecans in a moderate oven (180°C/ gas 4) and chop roughly. In a large mixing bowl, mix the breadcrumbs with the chopped herbs, spices, orange zest, apples, celery, nuts and garlic. Add the shallots and orange juice. Stir in the melted butter and season well.

Perfect Roast Potatoes Cost: €2.50

750g potatoes (King Edwards if possible, but Roosters would be good too), peeled and chopped into chunks

6 tablespoons goose fat

Preheat the oven to 200°C/ gas 6. Parboil the potatoes for five minutes in salted water. Put the fat in a baking tray and put in the oven. Drain the potatoes, put the lid on the saucepan and shake hard to bash the outsides. Season with salt and pepper and toss in the hot fat. Put the tray back on the top shelf of the oven for about 45 minutes or until they are as crispy as you like them.

Serves: 6-8

Delia's Bread Sauce Cost: €2.35

Forget the turkey and ham, for some people Delia Smith's bread sauce is the main event – leave it out at your peril.

4 oz (110 g) freshly made white breadcrumbs

1 large onion

15-18 whole cloves or freshly grated nutmeg

1 bay leaf

8 black peppercorns

570ml milk

50g butter

2 tablespoons double cream

Salt and freshly milled black pepper

Cut the onion in half and stick the cloves in it – how many you use is a personal matter; I happen to like a pronounced flavour of clove. If you don't like them at all, you can use some freshly grated nutmeg instead. Place the onion – studded with cloves – plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point. Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.

When you're ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side. Stir the breadcrumbs into the milk and add 25 g of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce – about 15 minutes. Now replace the clove-studded onion, the bay leaf and the peppercorns and again leave the pan in a warm place until the sauce is needed. Just before serving, remove the onion and spices. Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning. Pour into a warm serving jug.

Sloe Gin and Champagne Cocktail Cost: €30

(thanks to Sarah Raven again)

Frost the rims of the champagne glasses by dipping them in egg white and then caster sugar. Put a small splash of sloe gin (bought or home-made) into champagne glasses and top up with champagne. Yum.

Ed's Victorious Turkey Hash Cost: €6.50 (not counting the turkey)

(from 'Nigella Christmas' but credited to uber-agent Ed Victor)

50g flaked almonds

15g butter

2 tbsp olive oil

1 onion, chopped

2 red peppers, chopped

1 clove garlic, minced

250g cold shredded turkey

75g pitted black olives

2 tbsp sour cream

2 tbsp turkey stock

1 egg

Tabasco sauce to taste

75g flaked parmesan

2 tablespoons chopped flat leaf parsley

Toss the flaked almonds in a hot dry pan over a medium to high heat until toasted. Remove to a plate. Add the butter and oil to the pan, then throw in the chopped onions and peppers and cook, stirring over a medium to low heat for about 10 minutes. Stir in the garlic and the shredded turkey and cook until hot through. Return the toasted almonds, add the olives and mix in. Whisk together the sour cream, turkey stock and egg, then pour into the pan, give a quick stir to combine and shake in the Tabasco sauce. Finally add the parmesan and stir in until it begins to melt. Sprinkle with chopped parsley to serve.

Serves 2 as a substantial main course, or 4 with a baked potato and green salad alongside.