10 recipes the delicious. team can’t wait to make this Christmas

Air fryer eggnog cheesecake, chosen by Interim head of digital Nic Morris
“I’m hosting Christmas this year and this recipe looks like the perfect use for the air fryer I was gifted last year.”

Marcus Wareing’s sharing omelette Arnold Bennett, chosen by editorial director Laura Rowe
“I’m making this for Christmas Day breakfast. It feels luxurious enough for the big day and will ensure everyone feels full and fed early doors, giving me plenty of time to cook and prep for the main event in peace!”

Philip Khoury’s pistachio, chocolate and cherry yule log, chosen by head of food Tom Shingler and managing editor Les Dunn
Create a magical Christmas woodland scene with this Yule log from expert pastry chef Phil Khoury – it’s studded with luxurious liqueur cherries, rolled in a pistachio sponge and coated with a rich chocolate ganache. Most magical of all, it’s vegan too. Tom is making two for his festive celebrations – while Les reckons it would make a great New Year’s Eve dessert.

Warm cheese and onion cups, chosen by art director Joss Bowerman
An annual favourite, Joss will be making these moreish vegetarian canapés this year. They use ready-made croustade ‘cups’, so you don’t need to make your own pastry.

Passionfruit snowball truffles, chosen by projects editor Louisa
Just four ingredients are needed to create these pretty snowball truffles, boasting the tang of passion fruit and the rich creaminess of white chocolate. They can be kept in the fridge for up to a week – making them a brilliant make-ahead treat for guests.

Hot candied cocktail onions, chosen by sub editor Franckie Clarke
“I’ve already made these, for an onion and cheese-loving friend (but luckily there were a few left over that didn’t fit in the jar!). I’m looking forward to trying them the Christmas cheeseboard: the combo sounds fabulous…”

Braised red cabbage, chosen by marketing manager Jane Geoghegan
The delicious. food team devised this recipe to be the best red cabbage to serve on Christmas Day (find it in our definitive Christmas dinner menu) – and it’s already had rave reviews. “I’ve heard so many great things about it,” says Jane. Editorial assistant Ant Noonan will be making the rosemary roast potatoes from the same menu, which are failsafe, foolproof and fantastically flavourful. “You’ve gotta do the classics properly!” he says.

Best-of-the-best beef wellington, chosen by acting deputy digital editor Mia Rodriguez
This is our ultimate take on this culinary classic – a popular Christmas dinner alternative.

Gingercake bites, chosen by deputy digital editor Phoebe Stone
“I’m hoping to make a handful of edible presents this year and these sticky gingercake squares are top of my list. They keep in an airtight container for up to three weeks – very handy.”

Miso devilled eggs, chosen by food producer Pollyanna Coupland
“I’m hosting on New Year’s Eve and am going to start it all off with these miso devilled eggs, one of the first recipes I developed for delicious.,” says Pollyanna. This Japanese-inspired version of the retro classic vastly improves the original by amping up the umami with a spoonful of miso.

Still need to nail down your Christmas Day menu? The delicious. definitive Christmas dinner has best-of-the-best versions of all the classics, from the turkey to the roast potatoes, sauces and sides.