Extra Special Christmas Brunch | Serves 4

a) Pop each piece, cut-side up, onto a lined baking tray.

b) Place onto the middle shelf of your oven and bake until the top is crisp and golden, 12-14 mins.

c) Meanwhile, combine in a small bowl the icing sugar from the cinnamon swirl kit and 1.5 tsp water. Mix until smooth.

d) Once baked and cooled, drizzle over the icing.

a) Next, increase your oven to 220°C/200°C fan/gas mark 7.

b) Pop the sausages onto a lined baking tray and, when the oven is up to temperature, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

a) When the sausages have 10-15 mins remaining, lay the bacon in a single layer onto the sausage baking tray and cook for the remaining time until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

b) In the meantime, peel the kiwis, then cut into 0.5cm wide slices. Lay the kiwi slices onto a long serving plate, arranging them into the shape of a Christmas tree. Arrange the remaining cranberries to look like baubles.

a) Halve the ciabatta, then pop the ciabatta into the oven to warm through, 2-3 mins. Once warmed, spread each slice with butter (see pantry for amount).

b) In a medium bowl, combine the Greek style yoghurt and honey (see pantry for amount).