Clare English and the team discover a whole host of ideas for doing tasty and luxurious festive food without breaking the bank with the help of food blogger Claire Jessiman and chef John Quigley.

Cook and world food expert Ghillie Basan talks about the history and roots of cinnamon, one of THE scents of Christmas.

Chef Neil Forbes shows Gillian Russell how to do a slow-roast belly of pork, a delicious, inexpensive alternative to turkey.

Cook and food writer Mary Contini shows Dan Holland how to make a simple but effective raspberry and chocolate trifle.

And we're trying to name check as many sprout recipes on air as possible - is there more to this humble green veg than just boiling the life out of them? Show less