The past few Christmases have been a struggle in which I focused on making ends meet rather than splurging on a big feast. But the upside is that I've realised I don't want the traditional things I used to think were essential – a turkey that won't fit in the oven, pigs in blankets ... the list goes on. I'm more interested in making new traditions with lovely, simple food. For this year's menu, I've taken inspiration from Finland, where they always have an eye-catching ham on the Christmas table, and maksalaatikko – a sultana and liver casserole. (Don't go! As the Finns know, this isn't just nutritious and cheap, it's also meltingly delicious – try it.)

There is very little work, so you won't spend Christmas Day making a dozen different sauces, unless you want to. These dishes will sit happily with the usual accompaniments – sneak your vegetables around the roasting ham, and the casserole is delicious with cranberry sauce.

Sprats make a splendid starter. Photograph: Graeme Robertson for the Guardian

Simple sprat starter



A cheap and delicious alternative to prawn cocktail.

(Serves 6 at 37p a person)

1 tbsp flour, 3p

Pinch of salt, 1p

Shake of black pepper, 1p

Zest and juice of a lemon, 30p

2 tbsp oil, 6p

400g sprat, 80p

200g mixed salad, £1

Put the flour on a small dish and add the salt, pepper and lemon zest.

Add the oil and lemon juice to a frying pan on a medium heat. Coat each sprat with the seasoned flour and, once the oil is hot, fry for a few minutes on each side until crisp and golden.

Serve with salad leaves and lemon.

Jack's Christmas ham with veg

Pair a delicious ham with good mustard, bread, and whatever accompaniments make your Christmas.

(Serves 6 at £1.53 a person)

750g unsmoked, boneless gammon joint, £8 (they start at under £4 but spend more if you can)

Few peppercorns, 1p

Bay leaf, 10p

1kg mixed potatoes, carrots, parsnips, £1

1 tsp English mustard, 1p

1 tbsp runny honey, 5p

1 tbsp oil, 3p

Check with your supplier, or on the label, to see whether your gammon needs presoaking (many don't nowadays).

Preheat the oven to 180C/gas mark 4 and cover the joint with cold water in a large pan. Boil, then simmer with the peppercorns and bay leaf for around 30 minutes, adding the vegetables in batches for parboiling – you will roast them alongside the ham later. Skim and discard the surface froth as you go.

Drain and cool the joint, remove any skin, and score the fat in a diamond pattern. Place in a roasting dish.

There are lots of glazing options – studding with cloves is popular at Christmas, but I'm keeping it simple to accompany my casserole. Beat the mustard, honey and oil until emulsified and pour over the ham.

Add the vegetables to the dish. Bake the ham in the centre of the oven for around 45 minutes, basting with the juices and checking it isn't drying out. Continue roasting the vegetables as the ham rests for 15 minutes or so) and when done, serve the joint surrounded by the veg.

Combine and simmer some stock with the juices in the roasting pan until it's reduced, for a tasty gravy.

Maksalaatikko, a tasty Finnish casserole. Photograph: Graeme Robertson for the Guardian

Maksalaatikko

This gorgeous casserole is ubiqitous in Finland at Christmas, for good reason.

(Serves 6 at 30p a person)

500g chicken livers, 60p

1 large red onion, diced, 11p

2 cloves garlic, thinly sliced, 5p

1 tbsp oil, 3p

150g rice, 6p

100g sultanas, 8p

1 tbsp mixed herbs (rosemary, thyme, sage, marjoram), 6p

1 tbsp fresh parsley, 10p

1 egg, 22p

500ml milk, 30p

¼ savoy cabbage, sliced, 20p

Thoroughly rinse the livers and saute in a large frying pan with the onion, garlic and oil on a medium heat for 10 minutes.

Once the liver is sealed on all sides, and the onions have softened, add the rice, sultanas and herbs, and stir well.

Whisk the egg and milk, and pour over the top. Boil briefly, then simmer, stirring occasionally for 20 minutes.

Add the cabbage and continue to simmer, checking that the rice is cooked. If it shows signs of drying out, add some water. The dish should have a little sauce, but not be too wet. Serve with a generous dollop of cranberry sauce.

Joulutorttu (Christmas pinwheels). Photograph: Graeme Robertson for the Guardian

Joulutorttu (Christmas pinwheels)

These little tarts are often made with prune jam in Finland. I added sultanas.

(Makes 10 at 8p each)

100g sultanas or prunes (or both), 9p

2 tbsp marmalade (or honey), 6p

100g butter, 48p

200g flour, 9p

2 tsp cinnamon, 10p

Pop the fruit into a saucepan with the marmalade (or honey) and half-cover with water. Boil and then reduce to a simmer to stew away while you make easy pastry.

Melt and stir the butter. Add it to the flour with the cinnamon. Mix to form a breadcrumb mixture. Add 4tbsp of cold water and mix in for your dough; it should hold together, but not be sticky. If it is a little dry, add an extra tablespoon of water; if it is sticky, pat a handful of flour around it.

Flour the work surface and knead the dough lightly for a couple of minutes to bring it together. Break it in half, and roll out to around 3mm thick. Cut square shapes (mine were 8x8cm). As you cut them, transfer the squares to a lightly greased baking tray, leaving half centimetre spaces.

Dollop a teaspoon of stewed fruit in each centre. Then cut from the corner to the centre, stopping at the fruit.

Fold each corner into the centre, for your pinwheel, pressing the last two down with a little water to hold.

Bake in the centre of the oven for 18 minutes at 180C/gas mark 4 and dust with icing sugar before serving (brush with a beaten egg if you like a nice glaze). You can experiment with fillings – orange and sultana is my favourite, but prune and honey is delicious, and leftover cranberry sauce mixed with a little marmalade would work nicely, too.