Or what about a fried duck’s egg on toast with wild mushrooms?I have never willingly eaten a Brussels sprout. How can I cook them to make them edible? Chrissie Tay, GodalmingTry this recipe; it’s delicious with game: CREAMED BRUSSELS SPROUTS1kg large Brussels sprouts, prepared and cooked 200ml double cream Salt and freshly ground black pepper 60g butter Slice the sprouts thinly. Reduce the cream by half, then add the sprouts and season with salt and pepper, simmer for four or five minutes on a low heat, stirring every so often Add the butter and serve. What happens if I can only buy a frozen turkey? Is it savable or should we just fill up on veggies? Susie Vernon, BarkingIt depends on how long it has been frozen for, and the quality of it. If you are one of those people that cook it overnight or get up early to give it an eight-hour roasting before lunch, then it doesn’t really matter if it’s frozen because it will be as dry as a bone anyway.

Why not try something other than turkey, as I have suggested above. Suckling pig or a stuffed capon, maybe? What’s a good Christmas aperitif? Marc Woodbridge, LondonChampagne, of course, or add a little cr? de cassis to turn it into a kir royale. And after a bracing Christmas Day walk, a goblet of mulled wine always goes down well I’m spending Christmas with my new wife this year. Any recipe ideas for a Christmas aphrodisiac? Dave Witney, by e-mailOh, I say. You definitely need some caviar in the fridge as a little starter with some bubbly Then a couple of oysters each. Forget the turkey and go for a couple of partridges for the main course ­ on the bone so that you can gnaw away at the bones in peace Then, for dessert…

well, I will leave it up to your imagination! Bread sauce? Why? Is there an alternative? Aaron Richards, ChichesterIf made well, there should be no need for an alternative, but here’s one anyway: BAKED NEW-SEASON GARLIC AND PARSLEY SAUCEIf you are roasting chickens, use the fat and residue from the roasting-pan instead of the duck or goose fat8 bulbs of new-season garlic 400g duck or goose fat 80g flat-leaf parsley, washed 1 tblsp Dijon mustard 150g fresh white breadcrumbs Preheat the oven to 400C/gas mark 6 Wrap the garlic bulbs in foil and bake them for one hour Remove from the oven and remove any tough outer skin. Warm the duck fat in a pan, and then blend in a liquidiser with the garlic and the rest of the ingredients. It’s not the turkey but my family that has been getting fat this year. Can you suggest any low-fat alternatives to serve on Christmas Day?Ben Hayes, CardiffTurkey doesn’t need to be fatty. It’s the accompaniments that are the fatty things, like bread sauce, stuffing, etc. You could go for fish, such as a whole boned and roasted salmon with steamed potatoes.