Morrisons Salted Caramel Profiterole Gateau, 900g (Frozen)

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Traditional Vanilla Ice-Cream (Gelato): Use the ice cream from my Crème Brûlée Ice Cream recipe, omitting the caramel pieces. There is nothing quite like the taste of traditional ice cream! Known as one of France's most cherished desserts, choux pastry actually originated in Italy. However, when Catherine Medici came to France to marry Henry II, she also brought over choux pastry. In this recipe, we use store-bought vanilla ice cream. However, if you prefer to make your own, you have two options: Whether you’re planning a party or are looking for some inspiration for your afters, our huge range of frozen desserts makes serving a delicious pudding easier than ever.

To make the chocolate sauce, put all the ingredients in a pan with a splash of cold water. Cook over a low heat until the sugar has dissolved, then simmer gently for 2 minutes. If you're looking for some hearty British classics, Co-op has you covered. For starters, why not try its hog roast bites? For mains, a Hereford beef joint, which comes with a red wine and bone marrow gravy, adds a little sophistication. Starters See our best food and drink guide for the inside scoop on this year’s best mince pies , champagne , sparkling wine , red wine , smoked salmon and much more

Butter - I prefer unsalted butter as you can control the amount of salt added. If you use salted butter, omit the extra salt in the recipe. You can also use brown butter too for an additional nuttier flavour. Best English wines - the top-rated sparkling and white wines from our independent expert taste test Sugar and salt - You can opt for granulated or caster sugar. The sugar adds a gentle sweetness, and the salt seasons the dough. Both add flavour, preventing the choux buns from tasting bland. To make the filling, put the butter, golden syrup, soft brown sugar and salt into a small pan and gently heat until the sugar has dissolved. Set aside to cool to room temperature.

Lightly oil an 18cm loose-bottom deep cake tin and line the sides and base with baking parchment. Put the milk chocolate and 200g dark chocolate in a large heatproof bowl over a pan of barely simmering water and gently heat, stirring occasionally, until melted. Remove from the heat and cool slightly. To make the chocolate sauce, melt the chocolate, together with 4 fl oz (120 ml) water, in a heatproof basin fitted over a saucepan of simmering water (being careful that the base of the bowl does not touch the water), stirring until you have a smooth sauce. Just before serving, split the choux buns in half, fill each one with a generous teaspoonful of whipped cream, then join the halves together again. Spoon or pour the melted chocolate over them and serve immediately. Morrisons have some hearty options this year. If you’re not a fan of traditional turkey, why not try their Lambchetta? A mixture of lamb belly and loin, seasoned with festive spices and citrusy peel. M&S has some specialist offerings this year for those looking for spectacle on the dining table, from a showstopping lamb crown to a passionfruit and white chocolate yule log, both new for this year.

Although Christmas is still a good few months away, it seems many major UK supermarkets are already getting into the festive spirit. After the storm that I had walked through that night to get to the restaurant, I felt like I deserved a sinfully good treat like profiteroles. Obviously, it was a fantastic choice as I haven’t been able to forget it. Some foods may lose some of their sparkle when frozen, so think about how you intend to use them. For example, soft cheeses such as brie or goats cheese which lose creaminess and become grainy, whilst harder cheeses will become crumbly and won't make for a star slice on the day. Line a large baking sheet (or two) with baking paper and pipe 25 small balls, allowing each enough room to rise. Gently smooth the top of each ball with a wet finger as this will make it crisper. Whip the cream with the icing sugar until it just holds its shape, then fold in the vanilla bean paste or seeds. Fold in the cooled salted caramel, then chill for 10 minutes until cold and firm. Lightly whip again, then spoon into a piping bag fitted with a medium-size plain nozzle.