‘Tis the season to be jolly, which means one thing: indulgence.

I love the way London does Christmas. It’s cool and crisp outside, cosy and warm inside, and people wander around town wrapped in scarves and beanies, noses pink from the cold and eyes sparkling with the twinkling lights of Oxford Circus and Regent Street.

The Grinchiest Grinch couldn’t fail to be caught up in the magic of this festive time of year.

The sadness at being away from those I love at home and abroad is somewhat tempered by the whirlwind of parties and irresponsible merriment. At any other time, drinking every day would basically render you a functioning alcoholic, but December is the exception: parties are simply the order of the month.

These party parcels are quick and easy to make and impressive to look at. Warm, filling and delightful, they’re perfect for a relaxed gathering – just add mulled wine, good friends and plenty of laughter.

Trio of Party Parcels: ‘Plant, Parma and Pumpkin
Eggplant parcel:
1 square of puff pastry, roughly 12.5-15cm in length
1 slice eggplant, about 7.5mm thick
Half a teaspoon of harissa paste
1 slice mozzarella cheese, about 5mm thick

If it isn’t already done, cut the puff pastry into a square. I used reduced fat ready-rolled puff pastry, but go with what you like.

Place the eggplant in the centre and top with the harissa paste.

Add the mozzarella.

To form the parcel, take two corners of the parcel and pinch together.

Crimp hard along the seam, folding over slightly to get a better seal.

Fold the other corners up in the same way, crimping as you go.

Truthfully, mine sort of popped open in the oven, so if you don’t want this to happen you can prick the pastry with a fork.

Parma parcel:
1 square of puff pastry, roughly 12.5-15cm in length
1 slice Parma ham
1 slice mozzarella cheese, about 5mm thick
1 slice pear, about 5mm thick
4 yellow pickled jalapeño slices

Take the square of pastry, and lay the Parma ham so the bulk sits in the middle and hangs off the side of the pastry square.

Place the pear and jalapeños on top, followed by the mozzarella.

Wrap the other end of the Parma ham back over the top so it forms a neat package in the middle of your pastry.

Fold as per the eggplant parcel.

Pumpkin parcel:
1 square of puff pastry, roughly 12.5-15cm in length
1 slice pumpkin, about 5mm thick (I used butternut squash because that’s what I had lying around)
1 tablespoon chilli jam
1 square cheddar cheese (you can use mozzarella again here, but I think cheddar is nicer for the flavour)

Microwave your pumpkin slice for around 30 seconds and allow to cool.

Take the square of pastry, and lay the pumpkin in the middle and top with chilli jam.

Add the cheese and fold as per the eggplant parcel.

To cook, take a foil-lined tray and brush with a little oil. Place the parcels on top and brush with a beaten egg.

Bake at 180 degrees for 15 minutes, until the cheese turns molten and the pastry is golden.

They explode into a shower of buttery pastry crumbs when you bite into them, so hand out the plates first. Merry Christmas, everyone!