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Christmas Day programme about Joy.

Jane Garvey is joined by the Rev. Kate Bottley, who brings the Christian perspective of joy at Christmas, and talks about her personal passion for ice water swimming.

Natalie Maddix is the founder and Creative Director of the House Gospel Choir. She describes the joy of communal singing and shares some of the choir's uplifting music.

The breast surgeon and breast cancer survivor, Liz O'Riordan, tells us the story behind her 'Jar of Joy'.\n \nThe crime writer Sophie Hannah explains her theory of finding joy - even in the most adverse of circumstances.

Tonia Buxton is a chef and consultant at the Real Greek Restaurants. She gives details of her family's \u2018dirty\u2019 Christmas sandwiches and her family recipes for Greek Liver stuffing.

Woman's Hour listener Joy Barnard tells her story of being adopted at Christmas in 1961, and Lynette and Daisy reveal what brings them personal joy.

Presented by Jane Garvey\nProducer: Louise Corley

RECIPES

Greek Christmas Liver Stuffing

Ingredients\n50g/2oz butter\n1 onion finely chopped \nlivers from your turkey finely chopped ( I like to add another pack of 200g )\n\xbd cup/ 75g/3oz long grain white rice rinsed\n\xbd tsp ground cinnamon \n\xbc tsp ground cloves\n\xbd cup/ 75g/3oz of sultanas.\n\xbd cup/ 75g/3oz of pine kernels \n1 \xbd cups/275ml/ 10fl oz water\nsea salt & coarsely ground black pepper

Method \nIn a frying pan add the butter & fry the onion until softened.\nAdd the liver & continue to fry till browned.\nThen add the spices, seasoning, pine kernels & sultanas & rice. Stir in the water & bring to the boil. Cover with a lid & simmer for 10/12 minutes. \nYou can either stuff the bird or put it in a shallow casserole dish, cover with foil & warm before serving.

Melomakarona Greek Christmas biscuits

This wonderful recipe is one I have taken (with permission ) from my friend Asimakis Chaniotis who is the most exciting young Greek Chef who has a Michelin star as well as many other accolades. He has refined this traditional recipe that is handed down from generation to generation.\nhttps://www.asimakischaniotis.co.uka

Ingredients

For the syrup\n500 g water \n800 g granulated sugar \n150 g honey \n3 stick(s) cinnamon \n3 cloves \n1 orange, cut in half \n1st mixture

400 g orange juice \n400 g seed oil \n180 g olive oil \n50 g icing sugar \n1/2 teaspoon(s) cloves \n2-3 teaspoon(s) cinnamon \n1/4 teaspoon(s) nutmeg \n1 teaspoon(s) baking soda \norange zest, of 2 oranges

2nd mixture\n1 kg all-purpose flour \n200 g semolina, fine

Method\nFor the syrup : Boil all the ingredients apart from the honey until the sugar melts and let it to be cold for 3-4 hours

Preheat the oven 190 \nIn one big bowl mix with a hand whisk all the ingredients from the 1st mixture \nIn a separate bowl mix the ingredients from the 2nd mixture

Combine the 1st bowl to the 2nd and mix by hand gently

Bake them for 20-25\u2019\nSoak the hot cookies to the cold syrup \nLet them drain on a wire rack

Drizzle with honey (optional ) and walnuts