for the steam to escape.Bake for 20–25 minutes until the pastry is crisp and golden. Once cooked, allow to rest for a couple of minutes then serve the pies with a dollop of cranberry sauce, if you have any left.More festive recipes from celebrity chefs

, refreeze, then serve.Chef’s note If the ice cream is to be served to grown-ups only, add a splash of Cointreau.More festive recipes from celebrity chefs...Marcus Wareing's Boxing day piesPaul Merrett's Jerusalem artichoke soup with oyster mushrooms

, then place them into a sieve and crush them through using a wooden spoon, making sure to catch the juice underneath in a bowl. Mix in the other ingredients until smooth then pour out your lovely mixture into your ice-cream machine (I used the Gelato Chef 2200

From the chefs at Brasserie BlancServes fourIngredientsFor the meringues50g egg whites50g castor sugar50g icing sugarFor the filling160 g vanilla ice cream120g raspberries120g strawberries120g fresh blueberries160g raspberry pureeFor the crème

Ready Steady Lunchbox by Lucy Broadhurst (Murdoch Books, £12.99) is packed full of recipes for even the fussiest eaters, this is perfect if you are stuck for school lunch-box ideas or if you’re a budding junior chef wanting to have some fun

The Good Granny Cookbook by Jane Fearnley-Whittingstall (Short Books, £14.99 is written by the famous chef Hugh’s mother and contains the best of British recipes. There are lovely anecdotes from Jane’s childhood and the history behind many

Home Cooking by Rachel Allen (Collins, £25) is packed with comforting treats for each mealtime as well as a section on fabulous baby purées for younger family members. It offers a host of children’s favourites that will inspire your own little chef

In the book Zilli Light (Simon & Schuster, £20) Italian chef Aldo Zilli offers the delicious tastes of his homeland but in lighter bites, working on the premise that we eat five lighter meals per day instead of three. Highlights include roast duck

Mario Musoni is the two Michelin–starred head chef at super–luxe five star hotel complex Borgo Egnazia in Puglia (pictured).Here, he shares two of his favourite authentic Italian recipes:Hand-made OrecchietteIngredients1kg durum wheat semolina300g

mushrooms. Drizzle over a little white truffle oil and serve.More festive recipes from celebrity chefs...Marcus Wareing's Boxing day piesClaude Bosi's Mince pie ice cream