From a marmalade-glazed turkey to a maple chestnut layer cake, these recipes breathe new life into Christmas classics.

Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F and butter a 24cm / 8inch square ovenproof dish. Put the 75g marmalade and juice of ½ orange into a small pan and set aside to make a glaze later.

Rather than composting them, get into the habit of saving your orange peels, lemon and lime peels, and apple and pear skins. Keeping your scraps will pay scrumptious-smelling dividends in the future.

Place the marmalade, apricot nectar and garlic in a jug. Stir to combine, then spoon over chicken. Season with salt and pepper. Add the orange slices and thyme to the tray then place in the oven ...

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