Set the table before you set the menu. The festive plates in our Cheer collection were designed to carry a holiday table on their own: pick the colour palette first, then let it guide the napkins, glassware and greenery around it.

For the finishing touch, print a name card for every seat. It turns a big gathering into something that feels warm and personal. Use a thicker card stock so the cards stand up on the plate, and match the napkin rings to the same palette. Then leave the dishes to us and get back to the meal.

All the warm spice of a gingerbread latte, made in a pot. Stir together 1/2 cup molasses, 1/4 cup brown sugar, 1/2 tsp baking soda, 1 tsp ground ginger and 3/4 tsp ground cinnamon. Cover and chill for 10 minutes.

For each cup, pour 1/4 cup of coffee and stir in 1 tbsp of the spice mix until dissolved. Top up with coffee to an inch below the rim, add half-and-half to taste, then finish with whipped cream and a light dusting of ground cloves. Makes about 6 cups. Prep 5 min, ready in 25.

Five minutes of work, one hour to set. Line a 12 x 17 inch baking sheet with parchment. Melt a 16 oz bag of white chocolate chips in 30-second bursts, stirring between each, until smooth; a teaspoon of coconut oil loosens it if it stiffens.

Spread to an even thickness and immediately scatter toppings over different zones so one tray gives you several kinds of bark: crushed candy canes, mini pretzels, chocolate candies, sprinkles, toasted coconut, dried fruit, chopped nuts. Chill until firm, then break into shards.