Dried Fruits Beverage is one of 12 traditional dishes served on Christmas Eve in Poland. This is a naturally sweet drink, which distinctive flavour comes from dried apples, pears, apricot, prunes and fragrant spices: cinnamon, cloves and star anise. Dried fruits, prunes, in particular, give the kompot enough natural sweetness; however, if you need to have it sweeter, add honey to the cool mixture. My Dried Fruit Beverage also contains thick slices of fresh orange, making this traditional drink even more Christmasy and citrusy. Serve cold with cooked fruits on the side. Find the recipe here...

I've chosen Picota cherries to make this delicious sauce. They are sweet, firm and have the unique flavour that comes from their stones and easily blends with red dry wine and spices – cinnamon, clove and lemon grass. The sauce is reasonably sweet but very aromatic and the combination of these ingredients makes it very elegant.  It’s great served with chocolate cakes and panna cotta, perfect as a topping over cream or vanilla homemade ice cream, for any fancy dessert you may think of.  One of my favourite things to make with Picota cherries lately. Find the recipe here…

Hot Cross Buns are a staple of British cuisine. They are made from enriched yeast dough packed with dried fruits, lemon or orange zest, spices and marked with an icing or dough cross on top. The cross is believed to represent the crucifixion of Jesus, the spies signify the spices used to embalm him at his burial. Traditionally spiced and fruited buns are eaten hot or toasted on Good Friday and Easter, however people buy them whenever they feel like a sweet and aromatic bun. In 1592, Queen Elizabeth I banned the sale of hot cross buns on every day except for Good Friday, Christmas and at funerals as they were too special to be eaten daily. Find the recipe for aromatic hot cross buns with a pinch of saffron here…

Pickled cucumber is a delicious addition to charcuterie or cheese board, grate for serving alongside with burgers and sandwiches, as a cocktail condiment and a pickle on skewers. I like it pickled in slightly vinegary brine with aromatic spices: cloves, cardamom pod, mustard and caraway seeds, peppercorns and bay leaf. It has a nice fresh tangy flavour with a little kick and is great just after 3-4 hours in the brine. Pickled cucumber thinly sliced makes wonderful vegetable carpaccio which comes brilliantly with pâté or rillette. Find the recipe here…