Brining does a number of things. It can add flavour to whatever is submerged in it; it seasons ingredients from the inside out and has an impact on texture (usually making meat juicier and more tender, while making fish slightly firmer). It’s what a number of chefs use to ensure their ingredients are at their very best, and while it might sound complicated, it’s actually a very easy and simple way of taking produce to the next level.

This collection of brining recipes contains a mix of dishes which feature brines in the method and specific recipes for brines which can be used for all manner of dishes. We’ve got a Soft herb brine for fish; a Rosemary and sage brine that works well with pork and turkey; a Sichuan peppercorn brine that’s great with duck and a Spiced festive brine that adds bags of flavour to Christmas ham. For more specific examples of brining in action, take a look at Emily Watkins’ Lamb neck fillet with smoky mashed potatoes or Shay Cooper’s Corned beef brisket with mustard and pickles.

There’s a lot of science behind how and why brining is such a useful skill to master, which we’ve covered in our complete guide to brining. Be sure to give that a read if you’re after a more concise understanding of the technique.

If you're looking to get to grips with brining this Christmas, take a look at our video masterclass from Richard Bainbridge, which covers every aspect of the process (along with recipes and step-by-step videos for every other aspect of Christmas dinner).