There is always a debate about Christmas dessert in my family, and I get many requests. The staples are always there: mince pies, sticky toffee pudding. But I like to bring something new to the table each year and am intrigued to see if it will enter the Gill family canon. This Christmas, I’m making a decadent but surprisingly refreshing mango creme brulee and some chic brown sugar meringues studded with syrupy tinned cherries and laced with coffee cream, both from my new book. Christmas eating should be all about pleasure and letting go, and neither of these will disappoint.
