For the apple sauce, peel and core the apples, then slice as thinly as possible

Melt butter in a pan over a low-medium heat. Add the apples, sugar and water and cook gently until soft and puréed. Finish with the cinnamon and lemon juice. Store in a jar in the fridge

For the mint sauce, pick the mint leaves and reserve the stalks. Blanch the mint leaves for a few seconds in boiling water. Then, refresh in ice water, drain and squeeze dry before finely chopping

Add the sugar, water, vinegar and mint stalks to a pan and bring to the boil, seasoning with a pinch of salt. Once boiling, remove from the heat and leave to cool

Once cool, pour over the chopped mint. Transfer to a jar and store in the fridge

For the cranberry sauce, combine the orange juice, zest and spices in a heavy-based saucepan and bring to the boil. Reduce the heat and simmer until reduced by half

Add the cranberries and cook over a low heat to slowly stew the fruit - do not allow the cranberries to burn

Once the cranberry mixture has a loose, jam-like consistency, add the sugar and bring back to the boil

Reduce the heat and simmer for a further 10 minutes, then remove from the heat and allow to cool slightly

Once warm, taste for sweetness and add sugar, if necessary - you are looking for a balance between sweet and sour. Transfer to a jar and freeze (if storing for more than 3 days) or refrigerate

For the bread sauce, blitz the bread in a blender until you are left with chunky breadcrumbs. Alternatively, use your hands to tear up the bread

Stud the onion with a clove and add to a pan along with the milk and bay leaf. Bring up to a gentle simmer and then strain into a bowl

Add the breadcrumbs and stir until the bread softens. Add the cream, nutmeg and seasoning. Cool, then chill before use (or freeze in an airtight container until needed)