The 12 days of Christmas begin on Christmas Day and end on 6 January. As old ancient folklore states, how we choose to spend our time during these days can help to forecast the way the following year will unfold.

After the Christmas presents have been gifted, the turkey has been stuffed, and without such hustle and bustle, this can truly be a time to take a breath and relax.

Each one of us can certainly benefit from being kinder to ourselves, and self-care can manifest in many ways. Some may find solace in the comfort of the sofa and a never-ending watchlist, while others feel happiest when tracking through the hills on a long winter walk. Whatever brings you joy, this is the time of year to explore it, embrace it and enjoy every minute of it.

One of the greatest gifts you can give to yourself is a delicious, nutrient-filled diet, as it brings with it a wealth of benefits. There will always be some room for treats and indulgent foods, but day-to-day we need a balanced diet to help our bodies function efficiently.

Soups and casseroles, packed with seasonal vegetables, are comforting, nourishing and delicious at this time of year. Citrus fruits are now in season and bring with them an abundance of vitamin C. Segmented and added to salads, juiced, puréed, or simply peeled and enjoyed by the chunk, they make for a welcome antioxidant boost over the festive season.

So, over the 12 days of Christmas, fill your belly with flavoursome, nutritious foods and your heart with things you love, and hopefully the year ahead will be a happy and healthy one for you and your family.

Ingredients: Serves 2

2 tbsp olive oil

100g ciabatta, diced

25g butter

1 crisp eating apple

Icing sugar, to dust

1 tbsp balsamic vinegar

1 tbsp honey

1 tsp wholegrain mustard

Salt and black pepper

150g mixed baby salad leaves

1 orange, segmented

Pomegranate seeds

Method

1 To make the croutons, heat the oil on the pan. When hot, add the diced bread and fry each side until golden. Remove and leave to cool.

2 Heat the pan and add the butter and apple slices, dust with a little icing sugar and cook until the apples are caramelised.

3 To make the dressing, whisk the vinegar, honey, and mustard in a small bowl. Season with a pinch of salt and pepper.

4 To serve, divide the salad between two plates. Scatter over the croutons, caramelised apple wedges and orange slices.

5 Sprinkle over a few pomegranate seeds and then drizzle over the dressing.

Ingredients: Serves 6

50g butter

600g parsnip, peeled and diced

1 small potato, peeled and diced

1 onion, roughly chopped

Salt and freshly ground pepper

Handful of sage, about 10 leaves, chopped

750ml chicken/vegetable stock

75ml milk

75ml cream, plus 50ml extra for serving

To serve:

10 sage leaves

1 tsp olive oil

Method

1 Melt the butter in a large saucepan over a low heat. When it begins to foam add the parsnip, potato and onion. Stir to combine with the butter.

2 Sprinkle with a little salt and a few grinds of black pepper. Place a butter wrapper or a piece of greaseproof paper over the vegetables, to allow them sweat. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure the vegetables don’t stick to the bottom of the saucepan.

3 When the vegetables are soft but not coloured, add the chopped sage and stock, and continue to cook for another 15 minutes or until the vegetables are soft.

4 Using a hand blender or a food processor, purée the soup until it is smooth. Taste and season, if necessary. Pour in the milk and cream and stir well to combine.

5 Add a teaspoon of oil to a small frying pan. Once hot, add the sage leaves and fry gently on each side for a few seconds. Place the leaves on some kitchen paper, to drain off the excess oil.

6 Pour the soup into serving bowls and garnish each with two sage leaves and a little drizzle of cream.