Delicious. Vegetarian Christmas - Issue 17 2016

RECIPE COLLECTION ISSUE 17
VEGETARIAN
Say goodbye to nut roasts!
90+
And hello to your best celebration ever
Elegant starters
Showstopper mains
Festive puds & bakes FULLY TESTED
RECIPES
PLUS
21 VEGAN
RECIPES
Love is
HOMEMADE FOOD GIFTS ONLY 5.99
PARTY COCKTAILS & EASY CANAPS
HOW TO MAKE A FOOD LOVERS WREATH
5 off Hansells
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Made for sharing

& entertanng... At delicious., our style of cooking is very much one that puts
vegetables to the fore, without feeling the need for a piece of
meat to be the star of the show. This approach is often tested at
Christmas, when stereotypes of dried-up nut roasts and sad
gravy can make the whole season feel like a slog for vegetarians.
But weve got the answer here: a whole collection of glorious,
festive recipes that revel in their meatlessness. We havent tried
to replicate traditional foods there are no veggie sausages here.
These recipes are born out of a genuine love of vegetarian cookery, with a wish to
celebrate it. And because its Christmas, and we know you want all your inspiration
in one place, weve also included sections on showstopping desserts and bakes,
glamorous cocktails, beautiful homemade gifts, festive menus by guest chefs and
even a homemade wreath using seasonal fruits and herbs. With 21 vegan recipes
in there too, this is your one-stop shop for a truly
delicious meat-free celebration. I hope you enjoy
T HE delicious. the planning, the cooking and the eating together,
M AGA ZINE PROMISE and wish you a very merry Christmas.
delicious. is an award-winning food
magazine, full of great recipes, from
simple to show-off, all illustrated with
stunning photographs. In this special
recipe collection, as in the magazine,
you have these guarantees: REBECCA WOOLLARD, FOOD EDITOR
RECIPES THAT WORK Every recipe is
rigorously tested by our food team,
using state-of-the-art Electrolux
ovens, so you can be confident they
work every time.
NO-FUSS INGREDIENTS We aim to use
easy-to-find ingredients. Well tell you
where to find any unusual ingredients
and/or what to substitute them with.
3 ISSUES FOR 3!
If you like this special
NUTRITIONAL INFORMATION Recipes are
analysed for nutritional content by an magazine, you might like
expert nutritionist. They are to subscribe to delicious.
calculated with precision but may every issue of which has
vary, depending on the ingredients
many vegetarian recipes
used. Calculations include only listed
ingredients, not serving suggestions. Dont miss the fantastic
special offer on p92.
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deliciousmagazine.co.uk 3
6 HOW TO MAKE A CHRISTMAS
WREATH A food-lovers
version of the traditional
festive decoration
8 FESTIVE GIFTS Edible and

drinkable goodies to make and
give to your loved ones
16 COCKTAILS Glam vintage-style

blends and warming toddies
to toast the season
20 DEBBIE MAJORS PREPARE

AHEAD MENU FOR TWO
An exquisite meal thats
guaranteed to delight
26 MARIA ELIAS CHRISTMAS

A Greek chefs colourful,
Med-style festive menu
32 SIMPLE, ELEGANT MENU

Its a cooks dream stunning
to look at, easy to achieve
38 STARTERS & NIBBLES Tasty

bites and first courses to get
your meal or party started
54 MAIN COURSES Great tasting,
70
inventive dishes that will take
pride of place at the table
76 SIDES AND BUFFET DISHES

Veg side dishes and winter
salads get star treatment 46
94 SWEET THINGS Showstopping
puds and cakes you wont be
able to resist even if youre full
113 RECIPE INDEX Your handy

guide to finding all the
recipes in one place
114 TIPS FOR A CALM CHRISTMAS

Ten foolproof ways to keep
your cool in a hot kitchen
SUBSCRIBE TO
delicious.
AND ENJOY
RECIPES LIKE THESE
EVERY MONTH!
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52 Recipes The delicious. Food Team, Lottie Covell,

Marina Filipelli, Lizzie Kamenetzky, Monique Lane,
Debbie Major, Rosie Ramsden, Ella Tarn,
Rebecca Woollard
Photographs Laura Edwards, Mike English,
Tara Fisher, Dan Jones, Alex Luck, Lauren Mclean,
Andrew Montgomery, Gareth Morgans, Toby Scott,
Yuki Sugiura, Phil Webb, Stuart West, Kate Whitaker
for delicious. magazine
76
Editor Karen Barnes
Deputy editor Susan Low
Editorial assistant Phoebe Stone
KEY
Food editor Rebecca Woollard
103 Indicates a
Deputy food editor Lottie Covell
Cookery assistant Ella Tarn
vegan recipe
Art director Jocelyn Bowerman
Art editor Martine Tinney
Whenever
KNOW- you see Managing editor Les Dunn
HOW
this Deputy chief sub editor Hugh Thompson
symbol, youll
find useful extra
Senior sub editor Rebecca Almond
information about Food consultant Debbie Major
the recipe.
Digital editor Rebecca Brett
This
MAKE symbol Assistant digital producer Isabella Bradford
AHEAD
means Promotions and marketing executive Julia Rich
youll find an
option to freeze or
Wine editor Susy Atkins
chill part or all of
the recipe in
advance. With thanks to Rosanna Achilli, Lidia Fanzo,
Indicates you Olivia Rosen, Mark Taylor
can freeze all or
most of the recipe.
Unless stated, Managing director Seamus Geoghegan
freeze the dish for 020 7803 4123 seamus.geoghegan@eyetoeyemedia.co.uk
up to 3 months. Publishing director Adrienne Moyce
Defrost and heat
until piping hot. 020 7803 4111 adrienne.moyce@eyetoeyemedia.co.uk
Consultant editorial director Jo Sandilands
NUTRITIONAL Advertising director Jason Elson 020 7150 5397
INFORMATION Circulation director Owen Arnot 020 7803 4121
Recipes are
Production director Jake Hopkins 020 7803 4110
analysed for
nutritional content Finance director Gary Pickett
by an expert gary.pickett@eyetoeyemedia.co.uk
nutritionist. Finance manager Adam Wright
Theyre calculated
with precision but 01733 373135 adam.wright@eyetoeyemedia.co.uk
may vary,
depending on the Recipe Collection is published by Eye to Eye Media Ltd, Axe & Bottle Court,
ingredients used. 70 Newcomen Street, London SE1 1YT. Printed in the UK by Southernprint.
Calculations Colour origination by Rhapsody. Copyright Eye to Eye Media Ltd.
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How to make a
FESTIVE
WREATH
If you like your Christmas decorations to follow a foodie theme, this
colourful, fruity wreath is a beautiful way to welcome guests to your
door, giving an indication of the festivities that await inside. Its simple
to make, too Youll have it ready to hang in about an hour
WHAT YOULL NEED and mixed chillies together in Rose hips These are easier to
2mm thick strong florist wire twos or threes, then attach to the track down than crab apples look
Green florist tape wreath. Either wrap the wire for them in hedgerows and some
Variegated ivy sprigs around their stems if they have florists sell them, too. But if you
Fresh rosemary sprigs them or thread them on at the cant find them, use hypericum
(choose ones with fairly stem end, then wrap the wire berries or cotoneaster instead
long, straight stalks or ends round the wreath to secure. (both available from florists).
you can use fresh sage 4 Thread individual crystallised
or thyme sprigs if you prefer) orange slices onto pieces of the
0.5mm green florist wire thin wire, then attach them to MAKE YOUR OWN
Crab apples, leaves stripped the wreath. CRYSTALLISED
Rose hips 5 To hang, loop a circle of strong ORANGE SLICES
Mixed chillies ribbon or 2mm thick wire around Heat the oven to 100C/
Crystallised orange slices the top of the wreath, then attach 80C fan/gas . Cut
(see right for how to make) to your front door. 3 unpeeled oranges in half,
Strong wire or ribbon then slice thickly. Dip each
for hanging WHERE TO FIND THE KIT slice into a bowl of caster
Florist wire and tape Visit your sugar, then lay them out on
1 Cut 2 x 100cm lengths of the local florist, who should have lots a wire rack set over a baking
2mm thick florist wire, then twist of it. Or head to Hobbycraft, which tray. Bake in the oven for
together tightly. Bend round to is a one-stop shop for all manner 4 hours they will dry out
form a ring, then twist the ends of crafting materials. and shrink a little but should
together to secure. Cover the wire hobbycraft.co.uk still be sticky. Remove from
ring in green florist tape, winding it Variegated ivy sprigs This ivy the oven and dust with
round tightly so no wire is exposed. grows everywhere, so look out more caster sugar, then
2 Gather together variegated ivy for it. Many florists stock it near leave somewhere cool to
and rosemary sprigs in small Christmas, too. dry overnight. Thread onto
bunches, then attach them to Crab apples If you dont have wire and attach to a wreath,
the wire ring using lengths of the access to a tree that still has the hang on the tree with
0.5mm green florist wire. Let some apples intact, many florists sell cinnamon sticks or use to
of the foliage trail away from the cultivated crab apples. No luck? decorate Christmas cakes.
wreath to create a natural look. Use brussels sprouts or a few For something different
Keep overlaying the bunches until walnuts (wrap the wire around the Try apple and pear slices. Dry
the ring is completely covered. central groove). Or use star anise them in the same way as the
3 Using more of the 0.5mm wire, and cinnamon sticks to add the oranges, without the sugar.
group the crab apples, rose hips scents of Christmas.
DECORATING
Nothing says
I love you like a
HOMEMADE
GIFT
These days with online shopping, you can get almost anything you can think
of with ease. But if you really want to show a food-loving friend or relative how
much you care, put a little time and effort into an exquisite edible present
Chocolate truffles for OR 25g finely chopped blanched into balls between your hands
an Advent calendar pistachio nuts (wearing thin plastic gloves
MAKES 24 TRUFFLES. HANDS-ON TIME makes it a far less messy job).
45 MIN, PLUS COOLING/CHILLING FOR THE COATING Chill in the freezer for 15 minutes
About 150g good quality or until firm.
The chocolate truffles are chocolate (dark, milk or white), 4 For the coating, put the
MAKE made with butter, rather in pieces chocolate pieces into a small
AHEAD
than fresh cream, so they heatproof bowl. Sit it over a
last well and dont have to be kept TO DECORATE THE TRUFFLES pan of barely simmering water
in the fridge. They should keep for Honey roasted peanuts, roughly (dont let the water touch the
4-5 weeks as long as theyre chopped bowl) and leave until melted.
stored in a relatively cool place. Freeze-dried raspberries Remove the chilled truffles from
You can buy favour boxes Edible gold leaf (from baking the freezer. Spear each one with
FOOD
TEAMS from favourfairy.co.uk. shops and the baking aisle of a cocktail stick, then dip into the
TIP
Decorate them with large supermarkets) melted chocolate. Shake off the
numbers one to 24, then hang Finely pared orange zest excess and stand stick-up on a
them from the Christmas tree Nibbed pistachio nuts baking tray lined with baking
and remember: open only one paper. Leave to set. (If you want to,
on each day up to Christmas. 1 For the filling (youll need to do you could coat half the truffles in
this for each flavour): put the dark chocolate and half in white
FOR THE FILLING chocolate into a heatproof bowl chocolate in which case, you will
250g good quality chocolate and sit it over a pan of barely need to put 2 bowls over 2 pans of
(dark, milk or white), in pieces simmering water until melted hot water and melt 75g of each
100g unsalted butter, at room dont let the water touch the bowl. type of chocolate.)
temperature Remove the bowl and leave to cool 5 Re-melt any remaining
2 tbsp liquid glucose to about 34C or just below blood chocolate. Carefully remove the
(from the baking aisle of large temperature. cocktail sticks from the truffles
supermarkets) 2 Beat the butter with a wooden and seal each hole with a
spoon in a medium bowl until light generous dab of melted chocolate.
FOR THE FLAVOURINGS (CHOOSE ONE) and fluffy. Add the liquid glucose While its still wet, add whatever
4 tbsp crunchy peanut butter and beat together well. Add the decoration you wish and leave to
OR 2 tbsp freeze-dried cooled, melted chocolate and mix set once more. Store the truffles
raspberries plus tsp pure together well. Add the flavouring somewhere cool until ready to
raspberry flavouring (available of your choice. Cover, then chill for create your Advent calendar.
online) 30-40 minutes until firm enough PER TRUFFLE (AVERAGE)
OR 25g candied peel, very finely to scoop and roll into balls, but 138kcals, 9.3g fat (5.2g saturated),
chopped, plus finely grated zest not too hard. 1.6g protein, 11.8g carbs (10.8g
1 oranges 3 Roll teaspoonfuls of the mixture sugars), trace salt, 0.3g fibre
FESTIVE GIFTS
75g walnut pieces, finely 1-2 tbsp brandy
chopped 2 rice paper sheets (28cm x
1 tbsp finely chopped fresh 18cm), available from specialist
rosemary leaves cake shops and at amazon.co.uk
Sea salt flakes for sprinkling
YOULL ALSO NEED
1 Put the flour, salt, cayenne 4 small camembert boxes if
pepper, mustard powder and making disc-shaped cakes,
butter into a food processor and or sheets of cellophane (from
mix together until it resembles cakescookiesandcraftsshop.
fine breadcrumbs. Add the grated co.uk) if making log-shaped
cheeses and 1 tsp cold water, then cakes
blend briefly using the pulse
button until the mixture comes 1 Heat the oven to 200C/180C
together into a ball. fan/gas 6. Spread the almonds or
2 Tip the ball of dough onto a walnuts onto a baking tray and
lightly floured surface, divide in roast them in the oven until lightly
half and, with lightly floured browned: walnuts will take around
hands, shape it into two 3cm thick 5 minutes; almonds about 7-8
logs. Wrap them first in squares minutes. Remove and leave to cool.
of baking paper, then cling film 2 Remove and discard the hard
and chill in the fridge for 3-4 stalks from the figs, then cut them
hours until very firm. into quarters and put into a food
3 Heat the oven to 180C/ processor with the icing sugar
Cheese and 160C fan/gas 4. Unwrap the logs, (or honey). Coarsely chop using
rosemary sabls brush with the beaten egg, then the pulse button until the mixture
MAKES ABOUT 65. HANDS-ON TIME roll in the chopped walnuts, starts to stick together in a ball,
20 MIN, OVEN TIME 11-12 MIN, pressing them on firmly by hand. but dont reduce to a smooth paste.
PLUS CHILLING Cut the logs into 4-5mm slices 3 Set aside 100g of the nuts and
and place the biscuits about 3cm chop the remainder into small
Freeze after step 2: wrap apart on baking trays lined with chunky pieces. Put the anise or
MAKE well, then store in the baking paper. fennel seeds into a spice grinder
AHEAD
freezer for up to 3 4 Brush the tops of the biscuits (or a coffee bean grinder used just
months. Defrost overnight, then very lightly with the beaten egg, for spices) with the other spices
continue with the recipe. then sprinkle some with the and grind into a fine powder.
Tell the person receiving chopped rosemary and some with 4 Tip the fig mixture into a bowl
KNOW-
HOW them that the sabls are sea salt flakes. Bake for 11-12 and add the chopped nuts, spices
best eaten within 2-3 days minutes until richly golden brown. and lemon zest. Mix together well
of making, warmed through in a Remove and leave to cool on the with your hands, adding enough
low oven for 5 minutes to crisp baking trays, then store in an brandy to bind everything together.
them up. Unsliced logs will keep airtight tin. 5 Using the bottom half of a
in the fridge for up to 3 days (see PER SABL 46kcals, 3.6g fat camembert box as a template, cut
step 2). When friends pop round, (1.8g saturated), 1.3g protein, out 4 discs of rice paper. Line each
heat the oven, then just finish off 2.2g carbs (0.1g sugars), box base with cling film, leaving
and bake the sabls, following 0.1g salt, 0.2g fibre the edges overhanging, then put in
the recipe from step 3. a disc of rice paper. Divide the fig
Fig and nut cakes mixture into 4 equal amounts, then
175g plain flour, plus extra MAKES 4 X 280G CAKES. HANDS-ON press firmly into each box and
to dust TIME 30 MIN flatten the top. Press the reserved
level tsp salt whole nuts into the top of each
tsp cayenne pepper 250g blanched almonds or cake. Remove the cakes from
tsp English mustard walnut halves their boxes, discard the cling film
powder 1kg good-quality dried figs and dry on a rack for 24 hours,
150g unsalted butter, chilled, 2 tbsp icing sugar (or clear before wrapping.
cut into small pieces honey for non-vegans) PER SERVING 165kcals, 6.5g fat
75g mature cheddar, finely 1 tsp anise or fennel seeds (0.5g saturated), 3.8g protein,
grated 1 tsp ground cinnamon 24.1g carbs (22.7g sugars),
75g hard or semi-hard cheese tsp coarsely ground black 0.1g salt, 4.2g fibre
such as pecorino, comt, pepper
beaufort or stilton, finely grated tsp ground cloves
1 medium free-range egg, tsp ground ginger
lightly beaten Finely grated zest 1 small lemon
FESTIVE GIFTS
FESTIVE GIFTS
Clemencello
MAKES ABOUT 1.5 LITRES. HANDS-ON
TIME 15 MIN, OVEN TIME 2 MIN, PLUS
15 DAYS INFUSING
Make this at least 15 days

KNOW- before you give it away. It
HOW
will keep for 8-12 months
in a dark cupboard. Its best
served straight from the freezer.
16 clementines (unwaxed if
possible)
1 litre 100 per cent proof vodka
(50 per cent alcohol by volume
you can use 40 per cent but it
wont keep as long)
250g granulated sugar
1 Wash the clementines well, then

gently grate off the zest, taking
care not to press so hard as to go
through the skin and into the fruit.
2 Put the zest in a large,
sterilised, sealable jar and pour
over half the vodka. Seal and put
aside somewhere cool for about
5 days, giving the jar a shake 3 tbsp cocoa powder nut mixture, then mix on a slow
every now and then. 2 tsp ground cinnamon speed until just blended. Set aside
3 Put 280ml water and the sugar 1 tsp ground ginger in the fridge to rest for 10 minutes.
in a saucepan and heat gently until 1 tsp ground cloves 3 To shape the biscuits, scoop out
the sugar has completely tsp salt portions of the dough using a
dissolved. Bring to the boil, then tsp baking powder measuring spoon, about 1 tbsp
remove from the heat and leave to tsp bicarbonate of soda at a time, and roll between slightly
cool completely. This is important 175g dark soft brown sugar wet hands into smooth balls.
because if the syrup is warm it 175ml clear honey Place the balls 4-5cm apart on
will result in a cloudy liqueur. 50g unsalted butter, softened the prepared baking sheets they
4 Pour the clementine-infused Finely grated zest of 1 lemon will spread out during baking.
vodka through a sieve lined with or large orange Bake on the middle shelf of the
3 layers of muslin into a jug, then 2 large free-range eggs oven for 12-15 minutes until the
mix with the remaining vodka and surface of the biscuits no longer
(cold) sugar syrup. Pour the FOR THE ICING looks wet, and a skewer pushed
mixture into cold, sterilised 300g icing sugar into the centre of a biscuit comes
bottles, seal tightly with corks or 6-7 tsp lukewarm water away clean. Transfer to a wire
airtight lids, then set aside in a 2 tbsp white rum rack and leave to cool. Store
cool, dark place for 10 days before biscuits in an airtight tin until
using. To serve as a liqueur, chill 1 Heat the oven to 180C/ youre ready to ice them.
in the freezer for several hours 160C fan/gas 4. Line 2 large 4 To ice the biscuits, sift the icing
before drinking, then pour into baking sheets with baking paper. sugar into a small bowl and stir in
small glasses. Put the nuts into a food processor the water and rum. (If you dont
PER SERVING (25ML) 53kcals, with half the flour, then pulse to want to use rum, use 2 tbsp extra
no fat, no protein, 4.4 carbs a fine mixture. Add the remaining water instead.) Dip the tops of the
(4.2g sugars), trace salt, no fibre flour, the cocoa powder, spices, biscuits, one at a time, into the
salt, baking powder and icing, allow the excess to drip
Lebkuchen (German bicarbonate of soda, then away, then turn the biscuits
honey and spice biscuits) process briefly to mix. right-side up again and leave on a
MAKES ABOUT 32. HANDS-ON TIME 20 2 Put the sugar, honey, butter and wire rack placed over a baking
MIN, OVEN TIME 12-15 MIN lemon or orange zest into a large tray to set.
mixing bowl and cream together PER BISCUIT 160kcals, 5.2g fat
90g blanched hazelnuts using a hand-held electric whisk (1.4g saturated), 2.6g protein,
65g blanched almonds until smooth. Beat in the eggs, 27.4g carbs (18.9g sugars), 0.1g
300g plain flour one at a time. Gradually add the salt, 0.9g fibre
spacing them slightly apart. 2 Meanwhile, sift the flour, salt,
3 Spoon the meringue into a sugar and yeast into a large bowl
piping bag fitted with a 10mm or the bowl of a stand mixer.
plain nozzle and pipe 9 small Warm the milk in a small pan,
blobs evenly around the inside pour into a jug and beat in the
edge of each circle. Pipe another eggs, vanilla extract, orange
series of blobs on top of but flower water and lemon zest with
between the peaks of the first a fork. Gradually mix the milky
blobs, joining them up to make a mixture into the dry ingredients
wreath shape. Top with your choice using a wooden spoon or the dou
of decoration. gh hook attachment of your mixer
4 Dry the meringues in the oven and beat gently or on a low speed
for 8 hours or overnight, then turn for 10 minutes to form a smooth
off the oven and leave them to cool and silky dough. Gradually beat in
inside. Carefully peel the wreaths the butter, a small knob at a time,
off the paper and tie lengths of making sure it has been absorbed
ribbon to each one. Store in an into the dough before adding the
airtight box until needed. next piece. Cover and leave
PER SERVING 63kcals, no fat, 0.9g somewhere warm for about 1
protein, 15g carbs (15g sugars), no hour until doubled in size.
Meringue Christmas salt, no fibre 3 Meanwhile, lightly brush the
tree decorations inside of the tin cans with melted
MAKES 20 WREATHS. HANDS-ON TIME Individual cranberry butter, then line the sides and
1 HOUR and candied orange base with baking paper (with
panettoni some sticking out of the tin), using
These can be made a week MAKES 8. HANDS-ON TIME 30 MIN, OVEN a long-handled pastry brush to
MAKE in advance and stored in TIME 25-30 MIN, PLUS SOAKING AND help push the paper into place.
AHEAD
an airtight box until youre PROVING 4 Knock the excess air out of the
ready to decorate the tree. dough with your spoon or the
You can make these 3-4 dough hook attachment for
5 large free-range egg whites, MAKE days ahead and keep 1 minute. Gradually stir in the
AHEAD
at room temperature them somewhere cool, soaked fruits, then carry on
300g caster sugar wrapped in the cellophane. stirring for 1-2 minutes until
Assorted silver, sparkly white they have all been incorporated
and red cake decorations 175g dried cranberries into the dough.
Red and white ribbons 150g chopped mixed 5 Tip out the dough onto a lightly
candied peel floured work surface and cut into
1 Put the egg whites into a very 2 tbsp orange liqueur 8 evenly sized pieces. It will be
large (theyll need lots of space to 500g plain flour, plus extra for very soft so dont try to knead it.
expand into) spotlessly clean bowl dusting Drop a piece of dough into each of
and whisk with an electric mixer tsp salt the cans, cover with a clean tea
until foamy. Whisk in one quarter 100g caster sugar towel and leave to prove in a warm
of the sugar, a tablespoon at a 2 x 7g sachets easy-blend yeast place for about 1 hour until the
time, whisking for 30 seconds 200ml whole milk, plus 2 tbsp dough has almost risen to the top
between each addition. Its for brushing of the cans. Meanwhile, heat the
important that the sugar has been 3 medium free-range eggs oven to 190C/170C fan/gas 5.
dissolved before adding more (the 1 tsp vanilla extract (or seeds 6 Put the cans onto a baking sheet
mixture should feel smooth when scraped from vanilla pod) and bake in the centre of the oven
rubbed between your thumb and 1 tbsp orange flower water for 25-30 minutes until golden
forefinger). Increase the speed of Finely grated zest 1 large lemon brown. Remove, leave to cool for
the mixer and continue to add the 200g very soft butter, plus 1 tsp, a few minutes, then carefully slide
rest of the sugar in the same way melted, and extra, melted, to them out of the cans, using the
(add 2 tbsp at a time once you get grease paper to help you. Discard the
halfway). By the end the meringue paper. Beat the remaining orange
should stand in stiff, glossy peaks YOULL ALSO NEED liqueur with the 1 tsp melted
when you lift out the beaters. 8 x empty 400g cans, washed butter, brush over the tops and
2 Heat the oven to 70C/50C fan/ and dried, paper labels removed cool on a wire rack. Pop them
gas as low as your oven will go. back in the tins for wrapping.
Line 2-3 large baking sheets with 1 Mix the cranberries, candied PER PANETTONE 635kcals, 26g
baking paper. Mark the underside peel and 1 tbsp of the orange fat (15g saturated), 10.6g protein,
of each sheet with 9cm circles liqueur together in a small bowl. 75.7g carbs (26.2g sugars), 0.9g
(trace around a 9cm cookie cutter), Cover and leave to soak for 1 hour. salt, 5.4g fibre
FESTIVE GIFTS
COCKTAILS
for Christmas
Whether its a before-dinner aperitif,
a post-meal liqueur or something
for a frosty day, weve mixed the
perfect drinks for you
Aviation
cocktail
COCKTAILS
Aviation cocktail stick and a few gratings of

MAKES 1 COCKTAIL. HANDS-ON nutmeg in a small saucepan, then
TIME 5 MIN warm on a low heat until steaming.
Whisk 1 medium free-range
50ml good-quality gin egg yolk with 50g caster sugar in
1 tbsp freshly squeezed a bowl until pale and fluffy, then
lemon juice pour in the warm almond milk
1 tbsp maraschino cherry mixture gradually, whisking all
liqueur the time. Return the mixture to
tbsp crme de violette the small saucepan with 60ml
(from thedrinkshop.com) good brandy and 60ml dark rum
Maraschino cherries to serve and warm on a gentle heat,
stirring constantly, for 3-5
1 Put all the ingredients except minutes until thickened.
the maraschino cherries in a Strain through a sieve, then
cocktail shaker with a handful leave to cool. Chill for at least
of ice cubes. Shake well for 30 minutes, or overnight. Serve
20 seconds, then strain into a warm or chilled with extra
chilled coupe glass. Drop in gratings of nutmeg.
a cherry and serve.
Frosty morning
Liqueur coffee cocktail
MAKES 1. HANDS-ON TIME 5 MIN MAKES 1. HANDS-ON TIME 5 MIN
Irish coffee: use Irish whiskey Ice cubes

Italian coffee: use grappa or 50ml gin (preferably
amaretto Plymouth gin)
Caribbean coffee: use rum 25ml aquavit
French coffee: use cognac 2 dashes maraschino
cherry liqueur
1 Brew some strong coffee. Pour 1 fresh dill sprig
25-50ml of your chosen spirit
or liqueur (see above) into a 1 Put a champagne coupe in the
heatproof glass, then add about freezer. Fill a cocktail shaker two
1 tsp sugar (use less for sweeter thirds full with ice. Pour in the gin,
liqueurs such as amaretto you aquavit and liqueur, then shake
can always add more later if you well. Strain into the chilled glass,
need to). Pour in coffee to 2-3cm garnish with dill and serve.
below full, then stir and taste.
Add more sugar if needed. Dulce de leche
2 Whip 2 tbsp double cream per MAKES 3-4. HANDS-ON TIME 10 MIN
coffee until its just aerated but
still pourable. Hold a teaspoon in Put 100ml each coconut rum
the glass so the tip is just touching (Koko Kanu if you can find it but
where the coffee meets the glass Malibu works too) and Bacardi
edge and the bowl of the spoon into a blender with 500ml whole
is upside-down. milk and 4 tbsp dulce de leche.
3 Carefully pour the lightly Blend for 2-3 minutes until
whipped cream over the back frothy and well mixed. Either
of the spoon so it slides gently cover and chill for 4-6 hours
onto the top of the coffee to fill or serve immediately, chilling
the glass, rather than sinking the glasses with ice before
in. Serve immediately. pouring in the cocktail.
If youre making this ahead
Almond milk eggnog of time and by the time of serving,
MAKES 2. HANDS-ON TIME 10 MIN the froth has disappeared, give it
another pulse of the blender or
Mix 200ml unsweetened almond a quick whisk, then pour.
milk with 100ml single cream,
FROM TOP RIGHT Liqueur coffee;
split vanilla pod and its Almond milk eggnog; Frosty
scraped seeds, 1 small cinnamon morning cocktail; Dulce de leche
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Your complete
VEGETARIAN
CHRISTMAS
menu planner
From full menus with plenty of sanity-saving prepare-ahead dishes to a
host of starters, main courses, side dishes, cakes and celebratory puddings,
everything you need for your meat-free Christmas entertaining is here.
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Debbie Majors
PREPARE AHEAD
MENU FOR TWO For me, cooking is about being adventurous with the best
seasonal ingredients so Ive created a festive feast packed with
colour, texture and taste. As the starter and pud can be made
ahead of time, its also an easy dinner to prepare
PHOTOGRAPHS ANDREW MONTGOMERY
STYLING POLLY WEBB-WILSON
Spiced parsnip and 600ml fresh vegetable stock

apple soup with crme 1 tbsp crme frache, plus extra
frache and chives to garnish
SERVES 2 WITH LEFTOVERS. HANDS-ON 1 tsp chopped chives
TIME 20 MIN, OVEN TIME 1 HOUR to garnish
Making soup in tiny 1 Heat a small, dry frying pan over

quantities seems daft to me, a medium-high heat. Add the
so this will probably be enough cumin, coriander and cardamom
for 4 starter portions. Pop the seeds and shake them around for
remainder into the freezer for a few seconds until they toast and
another time. darken slightly. Tip into a spice
grinder or pestle and mortar
Make the soup up to the (or a coffee grinder used only for
MAKE end of step 4, up to 3 days spices) and grind to a fine powder.
AHEAD
in advance, then cover and 2 Heat the butter and oil in a
chill. Continue from step 5 to serve. medium pan. Add the onion, cover
Freeze the cooled soup for up to and cook gently for 10 minutes
3 months in sealed plastic boxes. until soft and lightly golden.
Continue from step 5 to serve. Meanwhile, peel the parsnips and
cut them into 2.5cm pieces.
tsp cumin seeds 3 Uncover the pan, add the garlic,
tsp coriander seeds grated ginger and all the spices,
tsp green cardamom seeds then cook for 1 minute more. Add
(from 3-4 pods) the parsnips, chopped apple and
20g butter stock, then bring to the boil, cover
1 tsp olive oil and simmer for 45 minutes until
1 medium onion, chopped the parsnips are very tender when
350g young parsnips you test them with a knife.
1 garlic clove, crushed 4 Remove the soup from the
2.5cm fresh ginger, finely grated heat and cool, then liquidise
tsp ground turmeric until smooth. Pour it through
tsp garam masala a sieve into a clean pan, using a
75g peeled and chopped bramley wooden spoon to push it through.
apple (about medium apple) Taste and season, then chill or
CHRISTMAS MENU FOR 2
PREPARE AHEAD
MENU FOR 2
Spiced parsnip and apple
soup with crme frache
and chives

Deep-filled mushroom and
potato dauphinois tarts

Cavolo nero with garlic
beurre noisette
Spiced parsnip and
apple soup with crme
frache and chives
Roasted carrots with
brown sugar and apple
balsamic vinegar

Coffee crme caramel
with espresso and
Frangelico syrup
2 To make the garlic beurre 1 Put the dried porcini mushrooms
Cavolo nero with garlic noisette, melt the butter in a small into a bowl and cover with freshly
beurre noisette frying pan over a medium heat, boiled water. Set aside to soak for
swirling the pan occasionally, until at least 30 minutes.
its golden brown and smells 2 For the pastry, put the flour,
nutty. Add the garlic, let it sizzle oatmeal and a pinch of salt into
for a few seconds, then add the a food processor with the 30g
lemon juice and quickly tip onto butter and whizz briefly until the
the cavolo nero. Season to taste, mixture resembles breadcrumbs.
toss well, then serve. Add the grated cheese and whizz
PER SERVING 103kcals, 6.9g fat again. Add 2 tsp cold water and
(4.1g saturated), 3.1g protein, process very briefly until the
7.1g carbs (6.8g sugars), 0.1g salt, mixture comes together into a
5.7g fibre ball. Turn the pastry out onto a
lightly floured surface and knead
Deep-filled mushroom & briefly until smooth, then cut in
potato dauphinois tarts half. Roll each piece out to the
SERVES 2. HANDS-ON TIME 20 MIN, OVEN thickness of a 1 coin and use to
TIME 1 HOUR 10 MIN, PLUS SOAKING line 2 lightly buttered 3cm deep,
AND CHILLING 10cm tartlet tins. Press the pastry
right into the edges of the tins, so
If you have it, use it comes 0.5cm above the tops
15g vegetable shortening and of the tins. Prick the bases here
freeze until youre ready to serve 15g butter for the pastry to and there with a fork, then chill
(see Make Ahead). give an even flakier result. for 20 minutes.
5 To serve, first defrost the soup When youre frying the 3 Put a baking tray into the oven
thoroughly if its been frozen, then mushrooms, adding a drop and heat it to 200C/180C fan/
reheat gently and stir in the crme of truffle oil makes the flavour gas 6. Line the pastry cases with
frache. Serve in warm bowls, even more intense. foil, then fill with baking beans or
topped with a little more crme rice, put them on the hot baking
frache and chopped chives. Make and blind bake the tray and bake for 15 minutes until
PER SERVING 143kcals, 8.5g fat MAKE tartlet cases up to 3 days the top edges are biscuit
AHEAD
(4g saturated), 3.6g protein, 14g in advance, then keep in coloured. Remove the foil and
carbs (7.5g sugars), 0.1g salt, an airtight container. Assemble beans/rice, then return the cases
6.3g fibre the tarts up to 1 hour in advance, to the oven for a further 7-10
then bake at the last minute. They minutes until crisp and golden.
Cavolo nero with garlic might need 15-20 minutes in the Remove and set aside while you
beurre noisette oven rather than 10-15 minutes. make the filling (see Make Ahead).
SERVES 2. HANDS-ON TIME 15 MIN 4 For the filling, melt 10g of the
10g dried porcini mushrooms butter in a medium pan, add the
The day before, blanch the 25g butter onion, cover and cook over a low
MAKE cavolo nero, refresh 40g ( medium) onion, finely heat for 10 minutes until soft and
AHEAD
under cold water, then chopped lightly golden. Uncover, add the
drain. Dry between sheets of garlic clove, chopped garlic and cook for 1 minute
kitchen paper and refrigerate. 100g small charlotte potatoes more. Cut the potatoes into
(peeled weight) 5mm thick slices, then add them
350g cavolo nero (Italian black 80ml whole milk to the pan with the milk, cream
cabbage), large central stalks 80ml double cream and some seasoning. Simmer
removed 100g chestnut mushrooms, gently for 15-20 minutes, stirring
15g butter halved and thinly sliced carefully every now and then
1 small garlic clove, crushed 50g hard, mature cheese such until the potatoes are tender.
1 tsp lemon juice as vegetarian gruyre or (Be careful they dont catch
cheddar, grated on the bottom of the pan.)
1 Shred the cavolo nero into 1cm 5 Meanwhile, drain the porcini
wide strips. Bring a large pan of FOR THE OATMEAL PASTRY CASES mushrooms, squeeze out the
salted water to the boil, add the 60g plain flour, plus extra to dust excess water (discard), then chop
cavolo nero, bring back to the boil, 20g medium oatmeal (we like quite finely. Heat the remaining
then cook for 4-5 minutes until Rude Health) butter in a frying pan, add the
just tender. Drain well, press out 30g chilled butter, cubed, plus porcini and chestnut mushrooms
any excess liquid (as you would for extra for greasing and fry briskly for 3 minutes until
spinach), then return it to the hot 25g hard, mature cheese (as for tender and any excess liquid has
pan. Cover to keep it warm. the filling), finely grated evaporated but the mixture
CHRISTMAS BAKES
Deep-filled mushroom
and potato dauphinois
tarts
1 Heat the oven to 200C/ moulds or ramekins into a small,
180C fan/gas 6. Leave the shallow roasting tin. Fill the sink
carrots whole unless theyre or a large bowl with cold water.
more than 2.5cm wide at the 2 Put the caster sugar and 2 tbsp
thick end, in which case halve cold water into a small pan, heat
lengthways. Cook in boiling gently to dissolve the sugar, then
salted water for 3-4 minutes. increase the heat to bring the
2 Drain well, then arrange syrup to a vigorous boil. Boil
side-by-side in a small, foil-lined rapidly (dont stir), swirling the
roasting tin. Brush them with the pan now and then so it cooks
melted butter, sprinkle with the evenly and turns into a brick-red
vinegar and sugar, season well caramel. Swiftly plunge the base
with salt and pepper, then roast of the pan into the cold water to
them for 25 minutes until tender stop it cooking, then quickly pour
and caramelised at the edges. about 2 tsp caramel into each
PER SERVING 131kcals, 7g fat basin and swirl to coat the bases
(4.1g saturated), 1.3g protein, (see tip). Leave to cool and set.
15.4g carbs (14.7g sugars), 0.3g 3 Boil a full kettle. Crack the eggs
salt, 5.6g fibre into a small mixing bowl, add the
yolks and whisk lightly, making
Coffee crme caramel sure not to create any bubbles.
with espresso and Put the milk, muscovado sugar,
Roasted carrots with

Frangelico syrup coffee powder and vanilla bean
brown sugar and apple SERVES 2. HANDS-ON TIME 30 MIN, paste into a pan and warm gently
balsamic vinegar OVEN TIME 40 MIN, PLUS CHILLING to blood temperature dont boil.
4 Pour the milk mixture onto the
Make these up to 2 days eggs and mix together well, again
remains moist. Season lightly. MAKE
AHEAD ahead and keep in the trying not to create any bubbles.
6 When the potatoes are tender, fridge covered in cling Strain the mixture through a sieve
stir in half the grated cheese and film. Make the syrup the day into a jug, then divide evenly
season to taste. Spoon half the before and heat through to serve. between the two pudding basins.
potato mixture into the bases of If the caramel hardens Pour some hot (not boiling) water
FOOD
the tartlet cases, then cover with TEAMS before you pour it into the from the kettle into the roasting
TIP
the mushroom mixture. Spoon the moulds, warm it over a tin so it comes half to two thirds
remaining potato mixture on top, gentle heat to melt it again. of the way up the sides of the
then sprinkle with the rest of the basins. Lay a sheet of foil loosely
grated cheese. Bake on the baking 50g caster sugar on top, slide the tray carefully
tray for 10-15 minutes until the 2 medium free-range eggs, into the oven and bake for about
tarts are golden and bubbling. plus 2 egg yolks 40 minutes until the caramels
PER TART 785kcals, 60.1g fat 200ml whole milk are just firm to the touch, but still
(36.7g saturated), 19.7g protein, 2 tbsp light muscovado sugar wobble slightly in the centre. Dont
41.9g carbs (4.6g sugars), 1.2g 2 tsp instant espresso coffee overcook them as this will destroy
salt, 5g fibre powder their silky texture. They will
tsp vanilla bean paste (we continue to firm up as they cool.
Roasted carrots with like Nielsen-Massey) Take out of the water, cool, then
brown sugar and apple cover and refrigerate for 4 hours
balsamic vinegar FOR THE ESPRESSO & FRANGELICO SYRUP or overnight (see Make Ahead).
SERVES 2. HANDS-ON TIME 10 MIN, 100ml espresso coffee (2 tsp 5 For the syrup, put the coffee
OVEN TIME 25 MIN instant espresso coffee powder and light muscovado sugar in
dissolved in 100ml freshly a small pan over a medium heat.
Find apple balsamic (such boiled water) Simmer for 3-4 minutes until
DEBBIES as Aspall) online or in 45g light muscovado sugar foamy and thick. Leave to cool,
TIP
large supermarkets. If 2 tbsp Frangelico or similar then stir in the Frangelico.
you cant get hold of it, use hazelnut liqueur 6 Carefully run a knife around the
ordinary balsamic vinegar. edge of each basin and invert onto
YOULL ALSO NEED serving plates, giving a shake to
350g long, slender carrots, 2 x 175ml ovenproof pudding release the caramels. Pour over
scraped clean or peeled basins/dariole moulds/ramekins the Frangelico syrup to serve.
1 tbsp melted butter PER SERVING 406kcals, 16g fat
1 tbsp apple balsamic 1 Heat the oven to 150C/130C (5.8g saturated), 13.8g protein,
vinegar (see tip) fan/gas 2. Put 2 x 175ml individual 48.4g carbs (48.4g sugars),
1 tsp light muscovado sugar ovenproof pudding basins, dariole 0.4g salt, no fibre
YOUR COFFEE, PUD &

LIQUEUR IN ONE
Coffee crme caramel
Maria Elias
FEAST FOR
THE SENSES
MENU FOR 4
Carrot keftedes
with pomegranate
skordalia and
Carrot keftedes carrot salad
with pomegranate
skordalia and
carrot salad
Herbed lentil and
beetroot couscous
with halloumi and
spiced seeds
Chicory and
walnut salad with
This menu not only tastes great with fresh tangerine dressing
flavours and contrasting textures, but the

food looks beautiful on the plate, like
Poached pears with
colourful Christmas decorations. Ive also Earl Grey ganache
combined a few wonderful Mediterranean and spiced jellies
touches with classic British flavours.
PHOTOGRAPHS PETER CASSIDY FOOD STYLING REBECCA WOOLLARD STYLING TONY HUTCHINSON
CHRISTMAS MENU
Carrot keftedes with FOR THE CARROT SALAD a vegetable peeler, then toss
pomegranate skordalia 1 large carrot with the rest of the ingredients
and carrot salad Seeds from pomegranate and some seasoning.
SERVES 4. HANDS-ON TIME 45 MIN, 20g fresh flatleaf parsley 4 To cook the keftedes, stir the
OVEN TIME 55 MIN, PLUS RESTING, 25g skin-on almonds, egg through the chilled mixture,
COOLING AND CHILLING roughly chopped then mould into 12 rugby ball
Handful watercress or shapes (around 40g each). Gently
Take carrots to new heights lambs lettuce heat a good layer of sunflower oil
with my Greek-inspired 3 tbsp extra-virgin olive oil in a frying pan. When it begins to
keftedes (patties) combining Juice of lemon shimmer, add half the keftedes
sweet roasted carrots, and fry for a few minutes, turning,
cinnamon, feta and mint. 1 First, make the keftedes. until golden all over. Repeat with
I like to serve them with sweet Heat the oven to 200C/ the remaining keftedes, then
and sour pomegranate 180C fan/gas 6. Peel the remove and drain on kitchen
skordalia and a carrot salad carrots, then top and tail them. paper. Serve the keftedes
for a starter thats packed Drizzle with a little olive oil, with the pomegranate skordalia
with colour and flavour. put in a roasting tin and roast and carrot salad. You can keep
for 30-40 minutes until cooked them warm in the oven for
You can make the carrot but with a slight bite, turning 30 minutes if you need to.
MAKE PER SERVING 741kcals, 48.9g fat
AHEAD patties the day before you halfway through. Leave to
want to serve them, then cool, then grate into a bowl (12.9g saturated), 22.1g protein,
keep them chilled until needed. and mix with the rest of the 56.8g carbs (18.2g sugars), 2.7g
Skordalia is a garlicky keftedes ingredients, apart salt, 7.1g fibre
FOOD
TEAMS sauce from Greece, made from the egg, flour and
TIPS
by mixing olive oil with a sunflower oil. Season
starch such as bread or pured generously with sea salt and
MEET THE CHEF
You could say this rising star of
potatoes, or with nuts such as black pepper, then chill for the food world was destined to
walnuts or almonds. Its usually 1 hour (or up to 24 hours). be a chef. Maria Elias parents
served with fried fish or veg and 2 To make the skordalia, dunk ran a restaurant in London and
she grew up fascinated by the
can also be used as a dip. the bread in cold water, then drama of the kitchen. Shes
Some pomegranate molasses squeeze out the excess. Put been head chef at London
brands are stronger than others, in a food processor with the restaurants Delfina and Joes.
so taste the skordalia to check the garlic, pomegranate molasses Shes also written three books
and worked with giants of
balance of flavours it should and a pinch of sea salt. Blend gastronomy such as Ferran
have a strong sharp-sweet taste. until smooth, slowly adding the Adri and Elena Arzak. Marias
If its not potent enough, add a olive oil while the motor is many fans love her daring
ingredient combinations and
little more molasses. running. Chill until needed. her ability to create veggie
3 For the salad, slice the carrot dishes with wow factor.
FOR THE KEFTEDES lengthways into ribbons using
350g carrots
2 tbsp olive oil
1 small onion, grated
150g feta, crumbled
50g fresh breadcrumbs
1 tsp ground cinnamon
2 tsp dried mint
50g parmesan (or vegetarian
alternative), grated
10g fresh flatleaf parsley, finely
chopped
1 large free-range egg, beaten
Plain flour to dust
Sunflower oil to fry
FOR THE POMEGRANATE SKORDALIA

200g stale bread (we used
sourdough), crusts removed
2 garlic cloves, finely chopped
2 tbsp pomegranate molasses
(available from Sainsburys,
Waitrose or specialist shops)
4-5 tbsp light olive oil
The lentil and raw beetroot
couscous is one of my
favourite ways to use beetroot
its fabulous and healthy.
Served with the roast beets,
halloumi, spiced seeds and
flatbreads, it makes for a
stunning main.
Make the couscous the

MAKE day before, then add the
AHEAD
herbs and shallots at the
last minute. You could roast the
beetroot the day before, then chill.
Remove from the fridge 1 hour
before serving to come up to room
temperature.
Its important to have
FOOD
TEAMS everything ready to serve
TIP
before you start to cook
the halloumi as the cheese tastes
much better when its just come
out of the pan.
FOR THE LENTIL AND BEETROOT

COUSCOUS
150g raw beetroot, peeled
(wear rubber gloves]
100g cooked puy lentils
1 banana shallot, finely chopped
10g finely grated fresh ginger
100g pickled dill cucumbers or
gherkins, finely diced
20g each roughly chopped fresh
dill, flatleaf parsley and mint
1 tbsp red wine vinegar
2 tbsp olive oil
Squeeze lemon juice (optional)
Chicory and walnut salad
with tangerine dressing and Warm flatbreads to serve (see
homemade flatbreads (top) deliciousmagazine.co.uk for
a recipe or buy a packet
of ready-made)
Chicory and walnut and put in a bowl. Juice both
salad with tangerine tangerines, then pour into a small FOR THE ROAST BEETROOT
dressing pan. Simmer until reduced by half, 400g evenly sized beetroots
SERVES 4. HANDS-ON TIME 25 MIN then add to the bowl with the zest. Olive oil for drizzling
Whisk in the oil and vinegar, then
Make the dressing the day chill. To serve, put the chicory and FOR THE SPICED SEEDS
MAKE before, then store in a walnuts in a bowl, season and 30g each sunflower and
AHEAD
lidded jar in the fridge. toss with the dressing. Serve pumpkin seeds
immediately. 1 tbsp olive oil
4 chicory heads, leaves PER SERVING 156kcals, 14.7g fat 1 tsp ground cumin
separated (1.9g saturated), 2.6g protein, Pinch cayenne pepper
50g walnut halves, toasted 5.2g carbs (2.9g sugars), trace
salt, 2.2g fibre FOR THE HALLOUMI
FOR THE DRESSING 300g halloumi, cut into slices
2 tangerines Herbed lentil and 2 tbsp olive oil
30ml olive oil beetroot couscous
Splash white wine vinegar with halloumi and 1 For the lentil and beetroot
spiced seeds couscous, trim the beetroot, then
1 First, make the dressing. Finely SERVES 4. HANDS-ON TIME 1 HOUR, chop into chunks. Pulse in a food
grate the zest from 1 tangerine OVEN TIME 40 MIN processor until finely chopped.
CHRISTMAS MENU
Herbed lentil and

beetroot couscous
with halloumi and
spiced seeds
Put in a bowl and mix with the overnight, then warm gently sugar in a heatproof bowl, then
rest of the ingredients except for on the hob before serving. The strain the hot cream into it and
the lemon juice and flatbreads. jellies can be made up to 3 days set over a pan of hot but not
Taste and season, adding lemon in advance and kept covered simmering water on a medium-
juice if required, then keep in the fridge. low heat (make sure the bowl
chilled (see Make Ahead). doesnt touch the water). Whisk
2 For the roast beetroot, heat the FOR THE SPICED JELLIES until the chocolate and sugar
oven to 180C/160C fan/gas 4. 8g Earl Grey tea leaves have melted. Take off the heat
Wrap each beetroot in foil and cinnamon stick and leave to cool until softly
roast for 30-40 minutes until 3 tbsp caster sugar set about 1-1 hours.
tender when pierced with a knife. 1 vanilla pod, split and seeds 4 For the poached pears, put
Remove from the oven and foil, scraped 1 litre water in a pan with the
leave until cool enough to handle, Peeled zest 1 lemon and sugar and lemon zest, then bring
then slip off the skins (you may 1 orange to the boil. Turn off the heat and
want to wear gloves) and cut into 2 tbsp agar flakes (we used add the tea leaves in an infuser or
bite-size pieces. Drizzle with olive Clearspring) wrapped in muslin. Infuse for
oil, season and set aside. Vegetable oil for greasing 3 minutes no longer or it will
3 For the spiced seeds, toss the taste tannic. Peel the pears,
ingredients together with a large FOR THE GANACHE leaving the stalks intact. Rub
pinch of salt, spread on a baking 75ml double cream each pear gently with a tea towel
tray and cook for around 5-10 3g Earl Grey tea leaves to smooth the outside, then put in
minutes until golden. Set aside. 100g dark chocolate (70% cocoa a pan just big enough to hold all 4.
4 For the halloumi, heat the oil in solids), chopped 5 Strain the poaching liquid over
a non-stick frying pan, add half 2 tbsp light muscovado sugar the pears, put over a medium heat
the cheese slices, then fry for 2-3 and bring back to the boil. Cover
minutes until golden, turning FOR THE POACHED PEARS the surface of the liquid with a
once. Repeat with the remaining 150g caster sugar disc of baking paper and reduce
slices, then serve immediately 1 pared strip lemon zest to a gentle simmer. Cook for
with the roasted beetroot, 15g Earl Grey tea leaves around 15 minutes or until the
beetroot couscous and 4 pears (williams work best) pears are just tender.
flatbreads on the side. Buttery biscuits to serve (we 6 Remove from the heat and leave
PER SERVING 560kcals, 43.1g fat like Bonne Maman Galettes) the pears to cool in the liquid.
(16g saturated), 24.3g protein, When cool, take the pears out of
27.1g carbs (10.8g sugars), 2.1g YOULL ALSO NEED the liquid and set aside. Put the
salt, 7g fibre 4 x 80ml pudding moulds or pan of liquid back on the hob and
100ml ramekins bubble until it reduces to a thick,
Poached pears with sticky caramel (this will take
Earl Grey ganache 1 Make the jellies. Put the tea in about 10-15 minutes).
and spiced jellies an infuser or wrap in muslin, then 7 Next, fill the pears with
SERVES 4. HANDS-ON TIME 65 MIN, PLUS put in a pan with the cinnamon ganache. Slice a little off the
3 HOURS CHILLING stick, sugar, vanilla pod, citrus bases, so they stand upright, then
zests and 400ml cold water. use a melon baller or apple corer
Earl Grey tea, fragrant Slowly heat until steaming dont to create a cavity for the ganache
with bergamot, is wonderful let it boil. Leave on a low heat for at the base end of each pear.
for poaching pears. Filling the 2 minutes, remove the muslin/tea, Spoon the ganache into a piping
fruit with chocolate ganache then turn off the heat and leave to bag (or a small, clean plastic bag
gives richness, balanced by infuse for 10 more minutes. with the corner snipped off) and
the jelly and the Earl Grey 2 Once infused, strain the liquid fill each pears cavity. Chill until
caramel. Its a refreshing and return to the pan. Sprinkle needed, but serve the pears at
end to this feast. over the agar flakes, then heat the room temperature so the ganache
liquid gently without stirring. is fudgy (see Make Ahead).
Poach the pears, Simmer for 3-5 minutes until the 8 To serve, dip the jelly moulds
MAKE
AHEAD fill with ganache flakes have completely dissolved. briefly in hot water before
and keep covered Pour into lightly greased 80ml inverting on to plates shake to
in the fridge for up to 24 moulds (or 100ml ramekins), cool, release. Place a pear upright next
hours but take then chill for 3 hours until set. to the jelly and spoon the warm
them out an hour 3 Meanwhile, make the ganache. caramel over the top. Serve with
before serving. Put the cream and tea leaves in buttery biscuits.
Reduce the a small pan, heat gently until PER SERVING 495kcals, 17.2g fat
caramel/syrup steaming, then keep on a very low (10.5g saturated), 3.2g protein,
and leave it heat for 2 minutes (dont boil) to 87.4g carbs (83.1g sugars), trace
somewhere cool infuse. Put the chocolate and salt, 5.2g fibre
CHRISTMAS MENU
AND TO DRINK SUSY ATKINS TOP MATCHES

Pair the juicy, vibrant flavours in Marias food with
sunny, fruit-forward wines no weedy whites here,
please! A bright French viognier or unoaked New
Zealand chardonnay will provide zesty style with the
carrot keftedes and beetroot couscous. If you prefer a
red, make it a vivacious, plummy California merlot.
Note that fresh fruit juices go well here too, especially
apple and mango blends, or pomegranate juice. For the
tea-infused dessert, choose something more delicate
such as a crisp, sweet German riesling, well chilled.
SUGAR AND SPICE

Poached pears with
Earl Grey ganache
and spiced jellies
The
SIMPLE, ELEGANT
MENU
This meal ticks all the boxes: it tastes great,
it looks great, you can prepare some of it in
advance and it finishes with a chocolate
brownie pudding. Need we say more?
RECIPES AND FOOD STYLING LOTTIE COVELL, MONIQUE LANE
PHOTOGRAPHS GARETH MORGANS STYLING DAVINA PERKINS
Heritage
beetroot and
candied walnut
salad, p34
CHRISTMAS MENU
MENU FOR 6
Heritage beetroot &

candied walnut salad

Roasted mushrooms
with romesco and butter
bean pure

Fennel & orange salad

Chocolate and pear
brownie torte
Roasted
mushrooms with
romesco and butter
bean pure, p36
Heritage beetroot & marinade. Leave for 1 hour at
candied walnut salad room temperature.
SERVES 6. HANDS-ON TIME 25 MIN, 2 Meanwhile, make the candied
PLUS MARINATING walnuts. Line a baking sheet with
baking paper. Put the 100g sugar
Make the walnuts up to in a small non-stick frying pan
MAKE 3 days in advance and keep and cook over a medium heat,
AHEAD
in an airtight container. swirling, until a caramel forms.
As well as the purple Add the walnuts and swirl to coat.
KNOW- type, beetroot comes in Tip out onto the lined baking sheet
HOW
heritage varieties that to cool completely, then break into 1 Slice the fennel bulb in half,
include golden, candy-striped small pieces with a rolling pin. then thinly slice each half into
(also called chioggia) and white. 3 Spoon 3 tbsp of the beetroot strips and put in a large salad
Theyre available from good marinade into a small bowl. bowl. Peel and segment 3 of
grocers and larger supermarkets. Gradually whisk in the oil to make the oranges (see tip) and add
If you cant find them, just use the a dressing, then taste and season. to the bowl. Roughly tear the
regular purple beetroot. Slice the apples into matchsticks. radicchio into the bowl.
If using different coloured Drain the beetroot (discard the 2 In a small frying pan, toast the
FOOD
TEAMS beetroot, keep separate marinade) and arrange on 6 pine nuts for 2-3 minutes until
TIP
once sliced so the colours plates, then drizzle over the very lightly golden over a low-
dont bleed into each other. dressing. Just before serving, medium heat, tossing often
arrange the cheese, watercress, keep an eye on them as they
8 small heritage beetroot (see apples and candied walnuts over burn very easily. Remove from
Know-how and tip) the beetroot. the pan and set aside.
5 tbsp extra-virgin olive oil PER SERVING 348kcals, 20.5g fat 3 Halve the remaining orange
120g ash-coated goats cheese (5.6g saturated), 7.5g protein, and mix the finely grated zest of
80g watercress 31.7g carbs (31.1g sugars), one half and its juice with the
2 eating apples 0.4g salt, 3g fibre lemon juice and zest, chopped dill
and mustard. Slowly add the oil to
FOR THE CANDIED WALNUTS Fennel & orange salad make a dressing, whisking all the
100g caster sugar SERVES 4 AS A SIDE DISH. HANDS-ON time. Taste the dressing if you
50g toasted walnuts, chopped TIME 20 MIN would like a more orangey flavour,
add the juice from the other half
FOR THE MARINADE Find out how to segment of the reserved orange.
FOOD
40ml white wine vinegar TEAMSan orange at delicious Otherwise, segment the other half
TIP
20g caster sugar magazine.co.uk/stories/ and add it to the salad. Mix the
Finely grated zest 1 orange, how-to-segment-citrus-fruit. fennel, radicchio, pine nuts and
juice dressing together and serve
15g grated fresh ginger 1 fennel bulb straightaway.
4 oranges PER SERVING 237kcals, 17.6g
1 Put all the marinade ingredients 1 radicchio or 2 red chicory fat (1.9g saturated), 4.1g protein,
in a jug and stir well to dissolve 50g pine nuts 13.7g carbs (13.2g sugars),
the sugar. Peel the beetroot, then Finely grated zest and juice 0.1g salt, 3.9g fibre
slice as thinly as possible into lemon
rounds using a mandoline or very Small bunch fresh dill, chopped
sharp knife. Lay in a shallow dish tbsp wholegrain mustard
(see tip) and pour over the 3 tbsp extra-virgin olive oil
CHRISTMAS MENU
ITS ALL ABOUT

THE CRUNCH
Fennel &
orange salad
Roasted mushrooms lemon juice in a food processor. 3 medium free-range eggs
with romesco and butter With the motor running, drizzle in 200g ground almonds
bean pure the oil until it forms a chunky 250g dark chocolate
SERVES 4. HANDS-ON TIME 30 MIN, paste. Taste and season with salt (70 per cent cocoa solids)
OVEN TIME 30 MIN and pepper and a little lemon juice,
then set aside (see Make Ahead). FOR THE POACHED PEARS
Make the romesco up to 2 Heat the oven to 200C/ 250g caster sugar
MAKE 24 hours ahead, keep 180C fan/gas 6. If using porcini 4 conference pears, peeled,
AHEAD
tightly covered in the mushrooms, slice in half stalks left on
fridge and bring to room lengthways, then heat the butter
temperature to serve. Make with a little oil in a large frying 1 To poach the pears, put 1.5 litres
the butter bean pure 24 hours pan. When very hot, fry the cold water and the sugar in a
ahead, heat thoroughly with a mushrooms for 2-3 minutes on saucepan over a medium heat.
little olive oil and lemon juice, each side until a rich golden Bring to the boil and stir to make
then taste and season again. brown. Transfer to a baking dish, sure the sugar has fully dissolved.
We used large, meaty add the thyme and a scattering of Slice a bit off the round ends of
FOOD
TEAMS porcini mushrooms but salt, then roast for 15-20 minutes the pears so they have a flat base
TIPS
portobello mushrooms until tender. If using portobello to stand on when theyre in the
are also great. You can roast mushrooms, put them in a baking cake tin. Lower them into the hot
your own peppers for the dish, top each with a few dots of syrup, then simmer for 15-20
romesco if you like. butter, the thyme, some salt and minutes until tender. Drain and
a drizzle of oil, then roast for pat dry (see Make Ahead). Heat the
4 large porcini/ceps or 8 20-30 minutes until tender. oven to 180C/160C fan/gas 4.
portobello mushrooms (see tip) 3 Meanwhile, for the butter bean 2 Meanwhile, in a large mixing
40g butter pure, heat a big glug of oil in a bowl, beat the butter and sugar
Extra-virgin olive oil to drizzle large pan over a medium heat. together until pale and creamy
8 fresh thyme sprigs, leaves Add the onions and garlic and using an electric mixer. Beat in
stripped cook for 15 minutes until soft and the eggs, one at a time, then add
slightly golden. Add the beans the ground almonds and beat
FOR THE ROMESCO with two thirds of a tin of cold until incorporated.
80g stale white bread, torn water, then cook until the liquid 3 Melt the dark chocolate on low
80g blanched almonds, toasted is incorporated. Whizz in a food power in the microwave for about
in a dry pan processor with plenty of 2 minutes, stirring halfway
1 tbsp sherry vinegar seasoning, a big squeeze of lemon through and taking care not to
3 roasted red peppers from a jar juice and 1-2 tbsp olive oil. burn the chocolate (you can also
(about 180g), rinsed and patted 4 Lightly dress the rocket and do this in a heatproof bowl set
dry (see tips) herbs with lemon juice, oil and over, but not touching, a pan of
1 tsp sweet smoked paprika seasoning, then serve with the steaming water). Add the melted
tsp hot smoked paprika bean pure, roasted mushrooms chocolate to the cake batter,
2 garlic cloves and romesco. stirring until mixed in, then pour
120ml extra-virgin olive oil PER SERVING 780kcals, 56.3g the batter into a greased 20cm
Squeeze lemon juice fat (11.7g saturated), 21g protein, loose-bottomed cake tin.
39.4g carbs (10.4g sugars), 4 Gently push the pears into the
FOR THE BUTTER BEAN PURE 0.4g salt, 16g fibre batter, evenly spaced, so they
1-2 tbsp extra-virgin olive oil, stand upright in the tin, then
plus extra for frying and drizzling Chocolate and pear bake for 40 minutes. (The middle
3 onions, finely sliced brownie torte of the torte should still be gooey
2 garlic cloves, sliced SERVES 8-10. HANDS-ON TIME 35 MIN, like a brownie but the outside
2 x 400g tins butter beans, OVEN TIME 40 MIN, PLUS COOLING will be firmer.)
drained and rinsed 5 Remove the tin from the oven
Juice lemon Poach the pears up and leave to cool for 10 minutes
MAKE
AHEAD to 2 days in advance, before carefully removing the
FOR THE ROCKET AND HERB SALAD then keep chilled in cake from the tin. Cool for a
100g rocket the cooking syrup in a jar or further 15-20 minutes, then slice
Small bunch each fresh basil, sealed container. The torte while still warm and serve with
fresh parsley and fresh mint, will keep for up to 48 hours in ice cream. The torte is also good
leaves picked a sealed container kept at room temperature.
Extra-virgin olive oil to drizzle somewhere cool, or in the fridge. PER SERVING (FOR 10) 610kcals,
Squeeze lemon juice to taste 34.8g fat (15g saturated),
180g unsalted butter, softened, 9g protein, 64.3g carbs
1 For the romesco, whizz all the plus extra to grease (63.5g sugars), 0.1g salt,
ingredients except the oil and 180g caster sugar 2.1g fibre
CHRISTMAS MENU
PUDDING HEAVEN
Chocolate and
pear brownie
torte
START
as you mean
to go on
Whether youre looking for dainty nibbles to go with a glass of fizz
or something as a prelude to the main course, weve put together
a collection of delectable recipes to suit you. Let the festivities begin
Mushroom and 25g parmesan (or vegetarian ladleful. You may not need all the
mozzarella arancini alternative), grated stock, or you may need to add
SERVES 8 (MAKES 24). HANDS-ON TIME 75g mozzarella, cut into extra water. Once the rice is
45-55 MIN, PLUS CHILLING very small cubes cooked al dente (15-20 minutes),
2 medium free-range eggs stir in the thyme leaves and
Open-freeze the cooked, 100g dried breadcrumbs parmesan, season, then spread
MAKE
AHEAD cooled arancini on trays 50g plain flour out on a baking tray to cool,
for 1 hour, then transfer Vegetable oil for loosely covered with foil. Chill
to freezer bags for up to 3 months. deep-frying for up to 12 hours.
Reheat from frozen in a 170C/ 4 To assemble the arancini, scoop
150C fan/gas 3 oven for 1 Heat half the butter in a large the rice into a bowl, then stir in
20 minutes until piping hot. frying pan. When sizzling, add the the mushrooms and mozzarella.
You can prepare the rice and mushrooms and season. Fry, Crack the eggs into a bowl,
mushrooms up to the end of without turning, for 2-3 minutes beat with a fork, then put the
step 3, then chill for up to 12 hours until golden, then toss and fry breadcrumbs and flour in
before assembling and finishing until evenly golden and crisp. separate bowls. Heat the oil in
off the arancini. (You may need to fry in batches a large, deep, heavy-based pan
We recommend using give them space.) Cool on a plate to 180C when tested with a
FOOD
TEAMS a digital thermometer to lined with kitchen paper, chop digital probe thermometer.
TIP
accurately measure the them finely and chill. 5 Scoop out tablespoons of the
temperature of the oil (step 4). 2 Heat the remaining butter in the mix (about 20g each) and roll into
frying pan, and put the stock and balls. Dip in the flour, then in the
50g unsalted butter the bashed garlic cloves in a egg, then the breadcrumbs. Put
200g mixed mushrooms (such saucepan over a low heat. Put on a board and repeat until youve
as chestnut, girolle), sliced the rice in the frying pan and toast used all the risotto. Fry in the oil,
750ml fresh vegetable over a medium heat for 2 minutes, 4-5 at a time, until golden and
stock, hot then turn up the heat, pour in the crisp. Lift out with a slotted
2 garlic cloves, peeled and wine and allow to bubble until all spoon and drain on kitchen paper.
bashed with the flat of a knife the wine has evaporated. Serve while still warm.
125g risotto rice (carnaroli) 3 Slowly add the stock to the PER SERVING 273kcals, 12.9g fat
75ml dry white wine risotto rice, a ladleful at a time, (7.2g saturated), 11.4g protein,
3 fresh thyme sprigs, stirring until the liquid is 26.8g carbs (0.7g sugars), 0.5g
leaves picked absorbed, before adding the next salt, 0.7g fibre
STARTERS AND NIBBLES
Warming sweet potato
and ginger soup
SERVES 6. HANDS-ON TIME 30 MIN,
OVEN TIME 40-45 MIN
You can make this soup up

MAKE to 1 week ahead and store
AHEAD
in a sealed container in
the fridge. Or freeze for up to
3 months; thaw, then reheat.
1kg sweet potatoes, skin on,

roughly chopped
2 eating apples, such as
braeburn, cored and
cut into wedges
1 tbsp olive oil
2 tbsp coconut oil
1 onion, finely chopped
2 tsp coriander seeds, crushed
2 tsp cumin seeds, crushed
20g fresh ginger, grated
400ml full-fat coconut milk
750ml good quality vegetable
stock (preferably home-made)
1 tsp salt
Dairy-free yogurt (or yogurt of
your choice) and fresh coriander
leaves to serve
1 Heat the oven to 200C/

180C fan/gas 6. Spread the sweet
potato pieces and apple wedges in
a large roasting tray, drizzle with
olive oil and season with salt and
pepper. Roast for 40-45 minutes
until softened and golden.
2 Meanwhile, in a large saucepan,
heat the coconut oil. Add the onion
and fry over a low-medium heat for
5 minutes. Add the coriander and
cumin seeds, then fry for a further
5-10 minutes until fragrant.
3 Add the ginger, coconut milk,
stock and salt, then bring to a
simmer. Once the sweet potato
and apple are cooked, carefully
add them to the pan. Simmer for
a further 5 minutes, then remove
from the heat. Use a stick blender
to whizz the soup until smooth
wrap a tea towel around the pan
to stop the soup splashing while
you whizz it. (Or carefully blend in
batches in a jug blender.)
4 Serve with a swirl of yogurt and
a sprinkle of coriander. Have some
crusty bread on hand for dunking.
PER SERVING 369kcals, 18.5g fat
(14.3g saturated), 4.1g protein,
43g carbs (17.2g sugars),
1.7g salt, 7.2g fibre
Roast pumpkin wedges for non-vegetarians, gorgonzola season well and lay out on baking
with toasted hazelnuts, dolce or roquefort. trays dont crowd them. Bake for
blue cheese and thyme 30-40 minutes, turning once, until
SERVES 6. HANDS-ON TIME 30 MIN, 1.5kg pumpkin or squash, crisp and charred in places.
OVEN TIME 30-40 MIN deseeded, cut into wedges 2 Meanwhile, heat a frying pan
(see tips) with a drizzle of the oil, then
Toast the hazelnuts up to Extra-virgin olive oil to drizzle lightly toast the hazelnuts over
MAKE 24 hours in advance, cool 100g shelled hazelnuts a medium heat. Put on kitchen
AHEAD
and keep in a sealed 300g cashel blue cheese (see paper to cool slightly, then
container. You can roast the cashelblue.com for stockists; roughly chop (see Make Ahead).
pumpkin ahead too cool and see tips) 3 Divide the pumpkin/squash
keep, covered, in the fridge Zest 1 lemon among plates, crumble over the
overnight, then reheat at 4-5 fresh thyme sprigs, leaves cheese, then top with the chopped
180C/160C fan/gas 4 to serve. picked or sprigs torn hazelnuts, lemon zest, thyme and
Unless your pumpkin has 1-2 red chillies, finely shredded red chilli. Drizzle with oil to serve.
FOOD
TEAMS a really tough, craggy skin, PER SERVING 395kcals, 34.1g fat
TIPS
you dont need to peel it. 1 Heat the oven to 200C/180C (13.3g saturated), 16g protein,
You can vary the cheese you use fan/gas 6. Brush the pumpkin/ 6.3g carbs (4.7g sugars), 1g salt,
here goats cheese, ricotta or, squash wedges with the oil, 4.8g fibre
10-12 minutes until tender.
3 To make the herb pesto, put the
green leaves and herbs into a food
processor with the crushed garlic,
olive oil, lemon juice and a pinch
of sea salt. Blend to a coarse
paste, then scoop it into a bowl
and stir in the parmesan with a
little more seasoning to taste.
4 Thinly slice the bread, then toast
on both sides. Lightly rub with the
halved garlic clove, then spread
with a little of the pesto.
5 Remove the foil and lid from the
cheese. Push back the rind with
a fork, then drizzle the remaining
1 tsp wine over the cheese with a
grinding of black pepper. Serve
drizzled over the pesto toasts, or
as a fondue with the remaining
pesto and the potatoes, pesto
toasts and gherkins for dipping.
PER SERVING (FOR 6) 400kcals,
22.8g fat (9.9g saturated), 17.7g
protein, 30.7g carbs (2.4g sugars),
0.9g salt, 2.7g fibre
Warm cheese
and onion cups
MAKES 30. HANDS-ON TIME 15 MIN,
OVEN TIME 10 MIN
Baked cheese in a box 10g fresh basil leaves
with herb pesto 10g mixed fresh young herb Bring a medium pan of water
SERVES 4-6. HANDS-ON TIME 20 MIN, leaves (you could try using to a simmer and lower in
OVEN TIME 15-25 MIN flatleaf parsley, thyme or 4 medium free-range eggs. Boil
lemon thyme and sage) for 8 minutes, then rinse the eggs
This easy fondue-in-a-box 1 small garlic clove, crushed under cold running water until
FOOD
TEAMS is a great dish to share 4 tbsp extra-virgin olive oil cooled. Shell, then roughly chop.
TIPS
with friends. Use whatever 1 tsp lemon juice In a medium bowl, mix together
vegetables or bread you have to 15g parmesan (or vegetarian the chopped eggs, 4 finely sliced
hand to dip in. As its messy, bring alternative), finely grated spring onions, 150g grated
out a big pile of napkins. Use brie, mature cheddar, 1 tbsp dijon
camembert, tunworth, poisses 1 Heat the oven to 220C/ mustard and 3 tbsp good quality
or any soft cheese in a box. 200C fan/gas 7. Take the cheese mayonnaise. Taste and season
out of its box and remove the generously, then cover and chill
250g soft-rind cheese in a box, paper, then put 2 of the bay until needed.
at room temperature (see tips) leaves into the base of the box. When ready to cook, heat the
5 fresh bay leaves Rub the outside of the cheese oven to 200C/180C fan/gas 6.
2 tsp dry white wine with tsp of the wine, then put Line up 30 ready-made croustade
500g small new potatoes, it back into the box. Pierce the shells (we used Rahms mini
scrubbed top of the cheese 3-4 times with croustades from good delis,
1 small rustic loaf, such a fine skewer, then drizzle over Sainsburys, Waitrose or Ocado)
as ciabatta, sourdough or another tsp of the wine. Tuck on a baking tray and fill each with
french stick the remaining bay leaves down 1 tsp cheese and onion mixture.
1 garlic clove, halved the sides of the cheese, then Bake the cheese and onion cups in
100g small gherkins replace the lid. Wrap the box in the oven for 10 minutes or until the
foil, then bake on a baking sheet tops are golden. Dust each with a
FOR THE HERB PESTO for 15-25 minutes until the pinch of paprika, then serve.
40g mixed young green leaves cheese is liquid inside and PER CHEESE & ONION CUP
(such as watercress, spinach, almost erupting from its rind. 53kcals, 4.2g fat (1.7g saturated),
wild garlic, dandelion and 2 Meanwhile, cook the potatoes 2.5g protein, 1.1g carbs (0.2g
rocket), large stalks removed in boiling salted water for sugars), 0.2g salt, 0.1g fibre
Beetroot, apple and 2 garlic cloves, sliced tsp fine salt
horseradish soup with 1 litres good-quality 75g cold butter, cubed, plus
herb dumplings vegetable stock extra to grease
SERVES 4. HANDS-ON TIME 30 MIN, 1kg beetroot, peeled and small bunch fresh dill,
SIMMERING TIME 1 HOUR chopped into 1.5cm cubes finely chopped, plus a few
(wear gloves) sprigs to serve
When blending hot soup, 35g fresh horseradish, peeled small bunch fresh chives,
FOOD
TEAMS dont completely seal the and finely grated finely chopped
TIP
lid as it can blow off, small bunch fresh dill small bunch fresh parsley,
spraying hot soup around. Leave 1 sweet eating apple, chopped finely chopped
a gap in the lid for the hot air to Lemon juice to taste
exit, cover the top loosely with Crme frache to serve 1 Heat the oil in a large saucepan
a tea towel, then blend. over a low-medium heat. Add the
FOR THE HERB DUMPLINGS leeks and garlic and cook gently
2 tbsp olive oil 150g self-raising flour, for 10-12 minutes until very soft.
2 leeks, finely sliced plus extra to dust 2 Add the stock and the beetroot
to the pan, bring to the boil,
then reduce to a simmer. Cover
and cook for about 45 minutes
until the beetroot is tender
enough to pierce easily with the
tip of a sharp knife.
3 Remove the saucepan from the
heat, uncover and leave to cool
slightly. Whizz the soup in a
blender, in batches, until smooth
(see tip), adding the horseradish,
dill and apple to one of the
batches. Return to the pan, then
taste and season with lemon
juice, salt and pepper.
180C fan/gas 6. To make the
dumplings, sift the flour and salt
into a food processor, then add
the butter and pulse briefly until
the mixture resembles
breadcrumbs. Remove the blade
from the food processor, then use
your fingers to mix in the herbs.
Add cold water a tablespoon at a
time, mixing it in with your
fingertips, until the dough just
binds together (youll need 2-3
tbsp). Take care not to overwork
it. Tip the dough onto a floured
work surface and knead briefly.
Pinch off pieces the size of a 50p
coin and roll into balls (you should
end up with about 34 dumplings).
5 Grease a large baking sheet, then
put the dumplings on it, spaced a
little apart. Bake for 10-12 minutes
until slightly puffed and golden.
Warm the soup if needed, then
serve in bowls topped with a
dollop of crme frache, the
herb dumplings and dill sprigs.
54.3g carbs (24.2g sugars),
1.6g salt, 12g fibre
Poached leeks fish stock or chicken stock adds until golden in patches. Add
vinaigrette with great depth of flavour to this dish. the stock and bring to the boil,
pangrattato then turn the heat down to a
SERVES 8. HANDS-ON TIME 30 MIN 6 small-medium leeks gentle simmer and cover the
120ml extra-virgin olive oil surface with a disc of baking
Make the dressing up to 1 litre good quality fresh paper (known as a cartouche).
MAKE 3 days ahead, then keep in vegetable stock (see tip) Poach the leeks for 20-25
AHEAD
the fridge in a sealed jar. minutes until very tender.
Shake well before serving. FOR THE VINAIGRETTE 2 Meanwhile, combine the mustard
Make the pangrattato without 1 tbsp dijon mustard and vinegar in a bowl or jug, then
adding the parsley and keep in an 1 tbsp red wine vinegar add the shallot and season well.
airtight container for 1-2 days, or 1 small shallot, very Whisking continuously, drizzle in
freeze in a sealed food bag for up finely chopped the 60ml oil to make a dressing.
to 1 month. Defrost, then stir in 60ml extra-virgin olive oil Add lemon juice to taste. Set aside.
the parsley just before serving. Squeeze lemon juice 3 For the pangrattato, heat a big
You can poach the leeks 12 glug of oil in a small frying pan.
hours in advance, then cool and FOR THE PANGRATTATO Add the breadcrumbs with some
chill until needed. Reheat in a pan Big glug extra-virgin olive oil seasoning, then cook over a
with a splash of stock and a knob 80g dried breadcrumbs medium heat, stirring, until
of butter until warmed through. Finely grated zest 1 lemon golden. Toss through the lemon
Leeks can hide the dirt in Small bunch fresh flatleaf zest and parsley.
KNOW- their layers so once youve parsley, finely chopped 4 Serve the leeks with a little
HOW
sliced the leeks, rinse of the stock, drizzled with the
well under cold running water. 1 Halve the leeks lengthways, vinaigrette and sprinkled
Non-vegans can use then slice each length in half with the pangrattato.
FOOD
TEAMS 150g butter instead of the widthways. Rinse (see Know-how) PER SERVING 288kcals,
TIPS
120ml olive oil. Good- and pat dry. Heat the 120ml olive 25.8g fat (11.2g saturated),
quality homemade vegetable oil in a large frying pan, then add 2.7g protein, 10g carbs
stock is best for this but if youre the leeks. Cook for 5 minutes, (2.5g sugars), 1.4g salt,
not serving vegetarians, a fresh turning every now and then, 2.4g fibre
Twice-baked souffls 180C/160C fan/gas 4 and put a halfway up the sides of the
with gruyre and full kettle on to boil. Heat the milk ramekins/moulds. Gently
cheddar in a saucepan with the onion and transfer to the oven and bake
SERVES 6 AS A STARTER. HANDS-ON TIME nutmeg until steaming. Remove for 15 minutes or until golden and
40 MIN, OVEN TIME 25 MIN, PLUS and discard the onion. set but still with a slight wobble.
COOLING, CHILLING AND STANDING 2 Melt the butter in another pan, Leave the souffls to cool theyll
then stir in the flour, mustard sink a bit, but dont worry.
Prepare the souffls to powder and cayenne. Bubble for 7 Once the souffls are cool, run
MAKE the end of step 7, then 3-4 minutes, stirring, until the a knife around the edges to loosen,
AHEAD
chill for up to 6 hours mix smells biscuity. then tip them upside-down on to
before you finish the recipe. 3 Add the infused milk bit by bit, the flat palm of your hand (give
stirring constantly until the mix is the ramekin/mould a good shake
40g unsalted butter, plus smooth and thick dont add it too to release if needed). Put the
extra for greasing fast or itll take longer to thicken. souffls upside down on a baking
290ml whole milk 4 Remove the pan from the heat, tray, then chill (see Make Ahead).
onion then leave to cool for 5-10 minutes. 8 Half an hour before you want to
Pinch freshly grated nutmeg Mix in the 50g cheddar, 70g gruyre eat, heat the oven to 220C/200C
40g plain flour and the egg yolks. Season well. fan/gas 7 and take the souffls out
Pinch English mustard powder 5 Put the egg whites in a clean, of the fridge to let them come
Pinch cayenne pepper dry mixing bowl and, using a back to room temperature. Put
50g extra-mature cheddar, balloon whisk or electric hand each souffl in a small ovenproof
grated, plus extra to sprinkle mixer, whisk to medium peaks serving dish. Season the cream,
70g vegetarian gruyre, grated, the peaks should hold but the then pour it over the souffls to
plus extra to sprinkle tips curl over when the whisk is cover. Sprinkle over the extra
4 medium free-range eggs, lifted out. Fold into the cheese grated cheeses how much is up
separated mixture: start with 2 tbsp to to you, but we recommend being
200ml double cream loosen the mix, then fold in the generous. Bake in the oven for
rest in thirds, using a metal spoon 10 minutes or until the cheese is
YOULL ALSO NEED or balloon whisk. Spoon into the melted and starting to crisp.
6 x 175ml ramekins or metal ramekins/moulds, filling them Serve straight from the oven
pudding moulds two-thirds of the way up. so the souffls dont sink.
6 Stand the ramekins/moulds in a PER SERVING 440kcals, 39.1g fat
1 Generously butter 6 x 175ml deep roasting tin. Carefully pour (22.6g saturated), 14.7g protein,
ramekins or metal pudding the water from the just-boiled 8.1g carbs (3g sugars),
moulds. Heat the oven to kettle into the tin so it comes 0.6g salt, 0.4g fibre
Walnut pesto chicory

MAKES 24. READY IN 20 MIN
Whizz 200g toasted walnuts in a food
processor with a small bunch fresh
oregano, a large bunch fresh basil,
a garlic clove and the zest and juice
of a lemon. Stir in 175ml olive oil to
make a coarse pesto. Season, then
set aside. Separate the leaves from
2 red chicory and trim the ends of
the 24 largest. Spoon a little pesto
onto each one, then drizzle with a
agave nectar (or honey for non-
vegans) to serve. There will be pesto
leftover: store in an airtight container
in the fridge for up to 5 days. Add to
pasta or scoop up on crusty bread.
PER CANAP 75kcals, 7.3g fat (0.9g
saturated), 0.9g protein, 1.5g carbs
(1.1g sugars), trace salt, 0.3g fibre
Mozzarella, mint
and mango skewers
Peel 2 large ripe mangoes and chop
into bite-size chunks. Slice 8 mini
mozzarella balls (called bocconcini)
into thirds and thread each piece
onto a skewer. Fold 24 fresh mint
leaves in half, thread one onto each
skewer, then secure with a chunk of
mango. Arrange on a board or plate,
then drizzle with extra-virgin olive oil
and scatter with sea salt and black
pepper. Serve straightaway or keep
in the fridge, covered, for a few hours.
saturated), 1.7g protein, 2.3g carbs
(2.2g sugars), 0.1g salt, 0.6g fibre
Beetroot and
goats cheese cups
In a food processor, whizz 4 cooked
beetroot with 1 garlic clove, 50g
Greek yogurt, 2 tbsp pomegranate
molasses, 40g fresh breadcrumbs,
40g chopped toasted hazelnuts and
seasoning to form a coarse paste.
Put 150g very soft, fresh rindless
goats cheese (we used Chavroux) in
a piping bag, then half-fill 24 mini
croustades (we used Rahms, from
Sainsburys, Waitrose and Ocado).
Top with spoonfuls of the beetroot
paste, then garnish each with a fresh
coriander leaf. Serve straightaway,
or keep the beetroot paste in the
fridge, covered, for up to 2 days, then
assemble at the last minute.
saturated), 2.3g protein, 4g carbs
(1.7g sugars), 0.2g salt, 0.4g fibre
Parmesan sabls 150g chilled, cubed, unsalted 1 tbsp extra-virgin olive oil
MAKES ABOUT 16. HANDS-ON TIME butter, then pulse until it looks Good squeeze lemon
10 MIN, OVEN TIME 12 MIN, PLUS CHILLING like breadcrumbs. Add 150g Small bunch fresh mint,
grated parmesan and 1 tsp cold leaves shredded
Its good to make a double water, then pulse to form a dough. Dukkah to serve
MAKE batch of this dough, wrap Shape into a log, then wrap in (see Know-how)
AHEAD
in cling film and put in the cling film and chill for at least 30
fridge. It will keep for 2 days, ready minutes or up to 48 hours (see 1 Heat the oven to 170C/
to slice and bake as needed. The Make Ahead). Heat the oven to 150C fan/gas 3. Heat a griddle
dough also freezes well: wrap in 180C/160C fan/gas 4. Slice the pan until it smokes. Toss the
a double layer of cling film, then dough into 5mm discs and put on a shallots in the oil with the paprika
freeze for up to 3 months. Defrost lined baking sheet about 3cm and some salt and pepper. Cook
just until you can cut it with a apart (they will spread a little in shallots cut-side down on the
sharp knife, then slice off as many the oven). Brush with beaten griddle pan for 2-3 minutes
biscuits as you want and return free-range egg, then sprinkle until char marks are visible,
the rest of the dough to the freezer. with sea salt and poppy seeds. then turn them over and cook
Bake for 12 minutes until golden. for 2-3 minutes more. Spread
In a food processor, briefly pulse PER BISCUIT 156kcals, 11.4g fat on a baking tray, cut-side up,
160g plain flour with tsp salt, (6.9g saturated), 5.1g protein, and drizzle with the agave/honey.
tsp cayenne pepper and a pinch 7.9g carbs (0.2g sugars), Roast in the oven for 30-40
of English mustard powder. Add 0.4g salt, 0.4g fibre minutes until sticky and tender.
2 Meanwhile, make the flatbreads.
Put the flour and yogurt in a large
bowl with the baking powder and
a generous sprinkle of salt.
Scatter over the thyme leaves,
then mix with a wooden spoon to
form a rough dough. Tip out onto
a lightly floured surface and
knead until smooth. Divide into
4 equal portions, then roll or pat
until each is around 1cm thick.
3 Heat the griddle over a medium
heat and cook the flatbreads
2 at a time (theres no need to oil
them) for 2-3 minutes on each
side until slightly puffed and
golden. Cool on a wire rack
while you cook the others.
4 For the yogurt, halve the
cucumber lengthways, scrape
out the seeds with a teaspoon
Honey glazed shallots, 8-10 banana shallots, depending and discard, then coarsely grate
griddled thyme on size, halved lengthways the flesh (no need to peel). Tip
flatbreads & cucumber- 2 tbsp olive oil into a sieve and scatter with
chilli yogurt A few pinches paprika sea salt, then drain for 20
SERVES 4 AS A LIGHT LUNCH. HANDS-ON 3 tbsp clear agave nectar (or minutes, tossing occasionally.
TIME 40 MIN, OVEN TIME 40 MIN honey for non-vegans) Squeeze out as much moisture
as you can, then tip into a bowl.
Dukkah is a coarse mix of FOR THE GRIDDLED THYME FLATBREADS Add the remaining ingredients,
KNOW- toasted spices and nuts 250g self-raising flour, plus except for the dukkah, and stir.
HOW
from Egypt. Youll find it in extra for dusting Taste and add seasoning.
larger supermarkets or delis its 250g dairy free yogurt 5 To serve, spread some yogurt
great on bread with olive oil, or tsp baking powder over the flatbreads. Top with 4-5
scattered over salads or roasts. 4 fresh thyme sprigs, leaves shallot halves, scatter with
These open sandwiches picked, plus a few extra dukkah and a few thyme leaves,
FOOD
TEAMS are lovely for lunch. To leaves to serve then serve with any remaining
TIPS
make wraps that can be yogurt on the side.
folded up, ensure the flatbreads FOR THE CUCUMBER-CHILLI YOGURT PER SERVING 462kcals, 16.9g fat
are a little thinner and cook for 1 small cucumber (6.6g saturated), 14.1g protein,
1-2 minutes less. Non-vegans can 250g dairy free yogurt 64.4g carbs (19.3g sugars),
use greek-style yogurt. 1 red chilli, finely chopped 1.3g salt, 5.1g fibre
Rarebit stuffed gougres aside. Heat the butter with 220ml finger, then bake for 20 minutes
MAKES 45-50. HANDS-ON TIME 45 MIN, water in a large saucepan over a until puffed and golden.
OVEN TIME 25-28 MIN medium heat and bring to a rolling 4 Meanwhile whizz all the filling
boil once the butter has melted. ingredients to a thick paste using
FOR THE CHOUX PASTRY Using the paper as a funnel, tip a food processor. Reserve
100g plain flour the flour into the liquid in one go, 2 tbsp of the mixture, then put the
Small pinch cayenne pepper remove from the heat and stir rest in a piping bag fitted with
85g unsalted butter vigorously with a wooden spoon a very narrow nozzle or with a
3 medium free-range eggs, until the mixture comes together tiny corner snipped off.
lightly beaten and leaves the sides of the pan. 5 When the gougres are golden,
Parmesan (or vegetarian Scrape the pastry onto a dinner remove from the oven. As soon
alternative) to top plate. Cover with cling film, then as you can handle them, poke
leave to cool. a hole in the base of each one
FOR THE FILLING 2 Once cooled, put into a mixing with a metal skewer, then pipe no
300g strong cheese, grated bowl and beat in the eggs in 3 more than 1 tsp filling into each
(we used cheddar and additions, stirring constantly with one. Set the gougres upright
lincolnshire poacher) a wooden spoon until the mixture again, brush the reserved filling
1 tsp English mustard is smooth, shiny and drops on top, then grate over some
Few shakes Tabasco reluctantly from the spoon. parmesan. Return to the oven for
Large splash Worcestershire Transfer to a large piping bag with 5-8 minutes until deep golden.
sauce (Biona Worcester Sauce a 1cm plain nozzle or with the Remove from the oven, leave to
is vegetarian) corner snipped off at 1cm. stand for 2-3 minutes, then serve.
4 medium free-range egg yolks 3 Heat the oven to 200C/180C Remember to warn people to
120ml good quality beer or cider fan/gas 6. Line 3 baking sheets watch out for the hot filling.
with baking paper, then pipe small PER GOUGRE (FOR 50) 56kcals,
1 For the pastry, sift the flour, 3-4cm high blobs of pastry onto 4.3g fat (2.4g saturated), 2.4g
cayenne and a pinch of salt onto a the sheets, spaced a little apart. protein, 1.7g carbs (0.1g sugars),
large sheet of baking paper. Set Smooth any peaks with a wet 0.1g salt, 0.1g fibre
Smoky sweetcorn FOR THE TARRAGON YOGURT Spoon 3-4 ladlefuls of batter
fritters with 150g natural yogurt into the pan at a time, to make
tarragon yogurt Small handful fresh tarragon, 3-4 fritters, then fry for 3-4
SERVES 4 (MAKES 12 FRITTERS). roughly chopped minutes on each side, flipping
HANDS-ON TIME 35 MIN Juice lemon, plus wedges them over when theyre golden
to serve underneath. Remove to a plate
90g self-raising flour Green salad to serve lined with kitchen paper while
100ml milk you make the rest, adding oil to
1 large free-range egg 1 Put the flour into a medium the pan each time.
tsp sweet smoked paprika mixing bowl, then add the milk 3 Mix the yogurt with the tarragon
(also called pimentn dulce) slowly, mixing it in using a balloon and lemon juice in a bowl and
2 x 340g tins sweetcorn in whisk. Add the egg and stir until serve alongside the fritters,
water, drained fully incorporated, then stir in with a green salad and lemon
5 spring onions, finely sliced the paprika, sweetcorn, spring wedges for squeezing.
2 garlic cloves, crushed onions, crushed garlic and PER SERVING 401kcals, 22.4g fat
1 small red chilli, deseeded chopped red chilli. (3.2g saturated), 10.6g protein,
and very finely chopped 2 Heat 2 tbsp oil in a large frying 36.8g carbs (12.8g sugars),
6 tbsp vegetable oil for frying pan over a medium-high heat. 0.4g salt, 4.8g fibre
2 good splashes olive oil or
2 knobs of butter
1 medium onion, chopped
2 celeriac, peeled and
chopped into large chunks
(about 1.2kg total)
1 braeburn apple, peeled
and cored
2 fresh thyme sprigs, plus
extra leaves to garnish
Good grating nutmeg
1 bay leaf
500ml light vegetable stock
2 tbsp wholegrain mustard
100g girolle mushrooms or
other fresh wild mushrooms
50g prepared chestnuts
(vacuum-packed or tinned),
halved or quartered
50g smoked mozzarella or
provola cheese (see tip)
4-6 slices good white bread
Cream for drizzling
Farinata with rosemary bubble, scatter over half the
and olive oil rosemary leaves, then continue 1 Heat some olive oil or butter in
SERVES 8-10 AS A NIBBLE WITH DRINKS. to cook on the hob until the sides a large heavy-based pan. Fry the
HANDS-ON TIME 15 MIN, OVEN TIME begin to turn golden. onion until soft but not coloured.
10 MIN, PLUS RESTING 3 Transfer the pan to the oven Add the celeriac, apple, thyme,
and cook for 10 minutes or until nutmeg and bay. Pour in the veg
Make the batter up to the pancake is golden and crisp stock and 500ml water, then bring
MAKE 8 hours ahead, then cover at the edges, with a soft centre. to the boil. Simmer for 15
AHEAD
and leave somewhere Flip it out of the pan, scatter minutes, covered, or until the
cool. Skim the froth from the with sea salt and drizzle with celeriac is tender. Put the soup
surface before cooking. a little more oil. Repeat into a food processor and whizz
with the remaining batter. until smooth (or use a stick
150g chickpea (gram) flour 4 Cut the pancakes into slices and blender). Strain through a sieve,
2 tbsp extra-virgin olive oil, serve warm, or leave to cool to working it through with the back
plus 4 tbsp for frying and room temperature (but we think of a wooden spoon if necessary.
extra for drizzling theyre much better warm). Add the mustard, taste and season.
tsp baking powder PER SERVING (FOR 10) 107kcals, 2 Turn the grill to high. Heat more
1 tsp salt 7.4g fat (1g saturated), 3g protein, olive oil or butter in a wide frying
4 fresh rosemary sprigs, 7.2g carbs (0.4g sugars), pan over a high heat, then add the
leaves picked 0.6g salt, 2.1g fibre girolle mushrooms. Fry until the
Sea salt for sprinkling moisture has evaporated and the
Celeriac and apple mushrooms are golden. Throw in
1 Put the flour, 2 tbsp oil, baking soup with girolle the chestnuts for 30 seconds,
powder and salt in a mixing bowl. mushrooms, chestnuts then tip on to a plate lined with
Using a balloon whisk, stir in and cheesy toasts kitchen paper.
300ml cold water to form a loose SERVES 4-6. HANDS-ON TIME 45 MIN 3 Grate or slice the smoked
batter. Rest for 10 minutes, then cheese and scatter it over the
skim the froth from the surface Cook the soup as in step bread slices. Grill for 5-7 minutes
MAKE
(or see Make Ahead). AHEAD 1, then cool and freeze until the cheese is golden and
2 Heat the oven to 240C/220C for up to 3 months in bubbling. Ladle the hot soup
fan/gas 9. Heat a 20cm heavy- a sealed tub. Defrost and heat, into bowls, then top each with a
based, ovenproof frying pan then continue the recipe. scattering of the fried mushrooms
on the hob. Add 2 tbsp extra- A smoky cheese works and chestnuts. Scatter with thyme
FOOD
virgin olive oil and, when it TEAMS well with the soups leaves, drizzle with cream, then
TIP
shimmers, pour in half the batter. autumnal flavours find serve with the toasts on the side.
It should sizzle like Yorkshire smoked mozzarella and provola PER SERVING (FOR 6) 233kcals,
pudding batter. Once the edge in Italian delis (or try natoora. 8.2g fat (2.1g saturated), 9.2g
is set, turn the heat down a bit. co.uk). Or try any cheese protein, 30.9g carbs (9.2g sugars),
When the mixture begins to you like that melts well. 1.3g salt, 12.8g fibre
SHINING
STARS
of the table
When it comes to big-day feasts, vegetarians have the advantage that theyre
not tied to a must-have main dish the world is their oyster mushroom. Our
inspiring main dishes will help create the perfect festive celebration
New potato and onion When cool enough to handle, trim the onions on top, filling any gaps,
tarte tatin with crispy off the rounded tops and bottoms then spoon the mascarpone all
capers and hazelnuts (discard or keep to add to soup), over in small dollops.
SERVES 4-6. HANDS-ON TIME 45 MIN, then slice into 2cm discs. 5 Roll out the pastry to the
OVEN TIME 35 MIN 2 In a large, heavy-based frying thickness of a 1 coin and trim it
pan, melt 30g of the butter and into a circle a little bigger than the
The mascarpone mix will gently cook the onions, stirring top of the pan. Lay it over the
MAKE keep covered and chilled occasionally, until softened mascarpone, tucking it in at the
AHEAD
for 12 hours. Put the completely (about 10 minutes). edges, then bake for 35 minutes
potatoes and onions in the Turn up the heat, allow them to or until puffed and golden.
caramel pan (as in step 4), then colour a little, stir through the 6 While the tart is cooking, make
cover and chill for up to 8 hours. garlic and cook for a couple more the garnish. Heat the oil in a
Assemble, then bake. minutes, then set aside. frying pan until shimmering and
3 Clean the pan well, making sure line a plate with kitchen paper.
650g new potatoes its not greasy, then put it back on Add the capers to the pan and
60g unsalted butter the hob and add the sugar. Cook cook, stirring occasionally, for 1-2
2 large onions, sliced over a very low heat to melt the minutes, then add the hazelnuts
2 garlic cloves, crushed sugar (dont stir it will take 10-12 and cook for 2-3 minutes more
75g caster sugar minutes), then increase the heat until the nuts are golden and the
Grated zest 2 lemons, juice 1 slightly and swirl the pan until the capers dark and crisp. Drain on
250g mascarpone cheese sugar turns into a deep red-brown kitchen paper.
Small bunch fresh basil, caramel. Remove it from the heat, 7 Remove the tart from the oven
chopped immediately stir in the rest of the and leave for a minute. Put an
375g pack all-butter puff pastry butter and the lemon juice (be upturned plate over the pan, then
careful it may spit) and, once invert in one move to remove the
FOR THE GARNISH mixed, leave to cool fully. If the tart onto the plate (replace any
5 tbsp olive oil caramel goes lumpy, put it back potatoes that stay stuck to the
3 tbsp capers in brine, drained, over a low heat until melted. pan). Scatter with some of the
rinsed and patted dry 4 Heat the oven to 200C/180C crispy capers and nuts, then
30g blanched hazelnuts, fan/gas 6. Mix the mascarpone serve with the rest of the garnish
roughly chopped with the lemon zest and basil and on the side and a green salad.
season generously. Push each PER SERVING (FOR 6) 746kcals,
1 Put the potatoes into boiling, potato piece into the caramel on 53.1g fat (26.9g saturated), 8.8g
salted water and cook for 15 the base of the pan, packing them protein, 55.9g carbs (20g sugars),
minutes or until almost tender. in as tightly as you can. Scatter 0.6g salt, 4.9g fibre
MAIN COURSES
on the hob for 20 minutes, turning 6 fresh thyme sprigs, leaves
halfway through. Carefully lift the picked, plus extra to garnish
cauliflower out of the poaching 200g mixed mushrooms, wiped
liquid into a colander and leave for clean and finely chopped (we
10 minutes to steam dry (see used chestnut and chanterelle)
Make Ahead). 2 garlic cloves, crushed
2 Put the cauliflower in a roasting 4 tbsp dry vermouth
tin, brush all over with the egg, 1 medium free-range egg,
then grate over enough parmesan lightly beaten
to cover the top and sides. Roast
for 15-20 minutes until golden. FOR THE DRESSING
3 Meanwhile, make the sauce. 100ml crme frache
Heat a splash of olive oil in a 2 tsp ready-grated horseradish
heavy-based saucepan, add the 2 tbsp chopped fresh flatleaf
shallot and cook for 5-6 minutes parsley
until translucent and soft. Add the Squeeze lemon juice
50ml wine and bubble until
evaporated by two thirds. Turn the 1 Put the bulgur wheat in a bowl
heat down to its lowest setting, and cover with freshly boiled water
then add the cheese and cream. by 1.5cm. Season, cover with cling
Stir constantly until the cheese film and leave for 20 minutes until
Whole roasted melts to a smooth sauce. Stir in tender. Uncover and set aside.
cauliflower with cheddar the chilli and spring onions, 2 Meanwhile, in a small bowl,
and spring onion sauce season, then pour into a warmed soak the porcini for 15 minutes
SERVES 4-6. HANDS-ON TIME 30 MIN, jug. Put a piece of cling film in just enough freshly boiled
OVEN TIME 20 MIN, PLUS DRYING directly onto the surface of the water to cover. Drain and reserve
sauce and keep somewhere warm. the soaking liquid, then roughly
Poach the cauliflower the 4 When the cauliflower is roasted, chop the porcini.
MAKE 3 Heat the butter and a glug of
AHEAD day before, then drain and remove from the oven and transfer
chill, covered in cling film, to a serving platter. Take it to the olive oil in a frying pan over a
until ready to roast. Make the table, then pour over two thirds of medium heat. Fry the onion and
cheese sauce the day before, then the sauce before carving. Serve thyme for 5 minutes until the
reheat very gently to avoid splitting. the remaining sauce on the side. onion softens. Add the fresh and
PER SERVING (FOR 6) 437kcals, soaked mushrooms and the
1 large cauliflower, trimmed 32.3g fat (18.5g saturated), 22.1g garlic, then cook, stirring, for 4-5
300ml dry white wine protein, 5.9g carbs (4g sugars), minutes until the mushrooms
2 bay leaves 1.2g salt, 3g fibre start to colour. Season well, pour
1 tbsp black peppercorns in the vermouth and reserved
Garlic bulb, halved horizontally Wild mushroom and soaking liquid, then cook over a
1 free-range egg, lightly beaten bulgur wheat cakes high heat until all the liquid has
and seasoned well SERVES 2. HANDS-ON TIME 40 MIN, evaporated. Stir into the bulgur
Parmesan or vegetarian OVEN TIME 20 MIN, PLUS CHILLING wheat, set aside to cool, then stir
alternative for grating in the egg. Chill for 20 minutes.
Shape the cakes as in step 4 Heat the oven to 200C/
MAKE
FOR THE SAUCE
AHEAD 4, freeze in a single layer 180C fan/gas 6. Grease a baking
Olive oil for frying on a baking sheet, then sheet with oil. Put a 7cm chefs
1 banana shallot, finely chopped transfer to a freezer bag. Bake ring (see tip) on the sheet and fill
50ml dry white wine from frozen on a greased baking with the mushroom mixture,
300g mature cheddar, grated sheet at 200C/180C fan/gas 6 packing it in well, then gently ease
125ml whipping cream for 30-35 minutes until golden and off the ring. Repeat 3 more times.
1 green chilli, deseeded and heated through. Cover with foil if Top the cakes with thyme sprigs,
finely chopped browning too much. drizzle with a little oil, then bake
2 spring onions, finely sliced If you dont have a chefs for 15-20 minutes until golden.
FOOD
TEAMS ring, use a cookie cutter or 5 Meanwhile combine the crme
TIP
1 Heat the oven to 220C/ oiled ramekins or moulds. frache, horseradish and parsley
200C fan/gas 7. Put the Turn out before cooking. in a bowl. Season and add lemon
cauliflower in a large pan with juice to taste. Serve with the
the 300ml wine, bay leaves, 100g bulgur wheat mushroom cakes and green veg.
peppercorns and garlic halves. 30g dried porcini mushrooms PER SERVING 709kcals, 46.8g fat
Pour over boiling water from the 10g unsalted butter (19.7g saturated), 17.3g protein,
kettle to cover the cauliflower Olive oil for cooking and greasing 46.8g carbs (6.9g sugars), 0.2g
dont worry if it floats and simmer 1 onion, chopped salt, 7.3g fibre
MAIN COURSES
wine, sugar and oregano, then
simmer over a medium heat for
30-35 minutes, stirring every now
and then, until the tomatoes have
broken down and the sauce is
thick. Season with salt and pepper.
2 For the filling, heat 30ml of the oil
in a large, deep frying
pan over a medium heat, then
fry the onions with the sugar
for about 15 minutes until they
begin to brown. Add the garlic
and thyme for the last 2 minutes,
then spoon onto a plate to cool.
3 While the onions are frying,
prepare the cabbage. Set a
steamer (or colander) over a large
pan filled with 5cm simmering
water. Put the outer leaves of
the cabbage in the steamer (or
colander), cover and cook over
a medium heat for 4-5 minutes.
Remove the leaves, let them cool
slightly, then cut out the thick part
of the stem at the bottom of each
one in a V-shaped notch.
4 Heat the remaining 20ml of the
butter in the same pan used to
cook the red onions. When
melted, stir in the rice and lentils
until well coated. Pour in the
vegetable stock and bubble for 2-3
minutes until well reduced.
Season liberally with salt and
pepper, then stir in the basil,
followed by the reserved onions.
5 To assemble the dish, lay a
cabbage leaf flat on the work
surface. Put an eighth of the filling
mixture along the centre spine of
the leaf, leaving 3cm uncovered at
each end. Fold in the ends over
the filling, then fold over one side
Stuffed cabbage rolls Small bunch fresh basil, of the leaf to cover the filling and
with tomato sauce chopped, plus extra leaves the folded-over ends. Roll the
SERVES 4. HANDS-ON TIME 45 MIN to serve now-covered part of the filling
onto the other side of the cabbage
50ml olive oil FOR THE TOMATO SAUCE leaf to complete the parcel.
4 large red onions, finely sliced Olive oil 6 Heat the oven to 180C/160C
2 tsp light brown sugar 1 large onion, finely chopped fan/gas 4. Put the stuffed leaf in a
3 garlic cloves, finely chopped 2 garlic cloves, crushed deep serving dish with the seam
10 fresh thyme sprigs, leaves 2 x 400g tins chopped tomatoes of the roll facing down. Repeat
picked 100ml red wine with the remaining 7 leaves,
8 whole outer leaves from 1 tbsp caster sugar working quickly. Pour the sauce
a savoy cabbage 2 tbsp dried oregano over the cabbage rolls, cover with
250g cooked basmati rice foil and bake for 10 minutes.
(you can use a pouch of 1 To make the tomato sauce, pour Uncover, scatter with basil leaves
ready-cooked rice to a large glug of olive oil into a deep and serve 2 per person.
save time) frying pan and put over a medium PER SERVING 630kcals, 18.7g fat
400g tin green lentils, drained heat. Fry the onion for 10 minutes (7.9g saturated), 14.6g protein,
and rinsed until soft. Add the garlic and cook 88.4g carbs (28.9g sugars), 0.7g
100ml vegetable stock, hot for 1 minute. Add the tomatoes, salt, 15.5g fibre
MAIN COURSES
Caramelised onion tart tsp salt the case with foil or baking paper,
with walnut and 2 free-range egg yolks, mixed fill with baking beans/uncooked
parmesan crust with 3 tbsp chilled water rice and blind bake for 20 minutes.
SERVES 8. HANDS-ON TIME 1 HOUR, Remove the beans/rice and foil/
COOKING TIME 2 HOURS 45 MINUTES, 1 Melt the butter in a large pan, paper, prick the base with a fork,
PLUS CHILLING add the onions and toss to coat. then return to the oven for 5
Cook over a low-medium heat, minutes or until the pastry is crisp.
Ten onions is a lot to slice partially covered and stirring often, 4 Add the sherry vinegar and
FOOD
TEAMS by hand, but the slices for 1-2 hours until pale golden sugar to the onions, then cook for
TIP
need to be quite thick and very soft. another 15-20 minutes. Season
about 0.5cm. Any thinner and 2 Meanwhile make the pastry. In a with salt, then cool slightly.
theyll disintegrate while cooking. bowl, rub the flour, butter and salt 5 Put the walnuts on a baking
Dont use your food processor together between your fingertips sheet and toast in the oven for 8
the results wont be as good. until the mix has a sandy texture. minutes or until golden. Cool, then
Stir in the egg and water mixture whizz in a food processor to fine
100g unsalted butter with a dinner knife, then tip the crumbs (or finely chop). Toss with
10 large onions, sliced (see tip) dough onto a lightly floured surface the cheese. Transfer the onions
1 tbsp sherry vinegar and knead briefly until smooth. to the pastry case, flatten slightly,
1 tsp soft light brown sugar Shape into a disc, wrap in cling film then scatter over the walnut mix.
50g shelled walnuts and chill for 30 minutes. Bake the tart at 180C/160C
30g parmesan (or vegetarian 3 Heat the oven to 200C/180C fan/gas 4 for 20 minutes or until
alternative), grated fan/gas 6. Roll the pastry out on golden brown. Cool to room
a floured surface to the thickness temperature before slicing. Serve
FOR THE PASTRY of a 1 coin and line a 23cm fluted with a bitter leaf salad.
220g plain flour, plus extra tart tin. Roll a rolling pin over the PER SERVING 434kcals, 28.8g fat
to dust top to cut off the excess pastry, (14.6g saturated), 8.1g protein,
110g unsalted butter, chilled, then freeze for 5 minutes or put 36.3g carbs (11.7g sugars), 0.1g
diced in the fridge for 20 minutes. Line salt, 5g fibre
for about 5 minutes until crisp and Large handful peas, defrosted
golden underneath. Remove from if frozen, or blanched if fresh
the heat, then cover with half the Fresh coriander and mint leaves
cooked onions, a little seasoning Aleppo chilli flakes to scatter
and a third of the cheese. Add a Juice 1 lime
second layer of potatoes and the Shallot rings, fried in oil until
remaining onions. Season, then crisp, then drained, to serve
scatter over half the remaining
cheese. Add a final layer of FOR THE YOGURT
potatoes, then scatter with the 55g salted butter
remaining grated cheese. 3 tbsp each finely chopped fresh
4 Transfer the pan to the oven mint and coriander
and bake for 25-30 minutes until 350g full-fat greek yogurt at
crisp and golden on top. room temperature (see tips)
PER SERVING (BASED ON 6)
404kcals, 23.9g fat (14.6 1 Heat the oil in a large, shallow,
saturated), 13.9g protein, 35.5g heavy-based pan. When hot, add
carbs (5.5g sugars), 0.9g salt, the onions with some salt and
4.4g fibre cook, stirring often, over a medium
heat for 30-40 minutes until well
Green shakshuka with caramelised. If they start to burn,
brown butter yogurt lower the heat. Add the garlic,
SERVES 4. HANDS-ON TIME 50 MIN, cumin and ginger, then cook for
SIMMERING TIME 15 MIN 3-4 minutes until fragrant.
2 Add the courgettes to the pan
Fry the onions, garlic, along with the broccoli and a
MAKE cumin and ginger, as in splash of water, then increase
AHEAD
Pan haggerty step 1, up to 12 hours in the heat slightly. Cook, stirring
SERVES 4-6. HANDS-ON TIME 25 MIN, advance. Cool, cover and chill frequently, for 5 minutes or until
OVEN TIME 30 MIN until needed. Blanch the broccoli, the veg begin to soften. Add the
refresh and drain, then chill up to spring greens, cucumber and
Serve this hearty 8 hours ahead. You can also have lettuces with a generous amount
FOOD
TEAMS Northumberland dish everything chopped and ready in of salt, then cook for 3-4 minutes,
TIP
with a green salad and bowls, under damp kitchen roll mixing the veg together.
mustard dressing, or sausages, in the fridge, for up to 8 hours. 3 Make 4 indentations in the
crisp bacon or a fried egg. Swap any of the greens mixture and crack 2 eggs into
FOOD
TEAMS with similar veg. If you each one. Put the lid on, turn
TIPS
75g butter can find labneh, a the heat down low and cook for
500g onions, thinly sliced Lebanese strained yogurt, use 10-12 minutes until the whites
1kg floury potatoes, such it instead of greek yogurt. of the egg are almost set.
as king edward, cut into Uncover, scatter over the peas
5-6mm slices 75ml extra-virgin olive oil, plus and cook for 3-4 minutes more.
225g well-flavoured hard extra to drizzle 4 While the eggs are cooking,
cheese, such as cheddar, 2 large onions, sliced prepare the yogurt. Put the butter
coarsely grated 4 garlic cloves, finely sliced in a pan and melt it slowly. Once
1 tbsp cumin seeds melted, turn up the heat and let it
1 In a large frying pan, melt 50g of Large thumb-size piece fresh foam, cooking until it begins to
the butter. Add the sliced onions, ginger, coarsely grated brown and smell biscuity. Stir the
season well, then cook gently for 3 courgettes, halved, then each herbs into the yogurt, then stir in
about 20 minutes until soft and half sliced lengthways into six most of the butter. Transfer to a
lightly browned. 200g tenderstem broccoli, serving dish. Drizzle the rest of
2 Heat the oven to 200C/180C blanched for 2 minutes in the butter all over the dish. Once
fan/gas 6. Bring a large pan of boiling water, drained and the eggs are cooked, scatter with
salted water to the boil. Add the refreshed the whole herbs and chilli flakes,
potatoes, then return to the boil 100g leafy spring greens, squeeze over the lime, then
and cook for 4-5 minutes until just shredded (see tips) drizzle with oil and top with the
tender when pierced with a sharp cucumber, halved crispy shallots. Serve with the
knife. Drain well, then set aside. lengthways, deseeded, then cut yogurt and crusty bread.
3 Heat the remaining butter in a into half-moons PER SERVING 630kcals, 47.4g fat
large non-stick, ovenproof frying 2 little gem lettuces, cut (18.4g saturated), 29g protein,
pan. Arrange a third of the lengthways into quarters 17.7g carbs (13.6g sugars), 0.9g
potatoes in the pan and fry gently 8 medium free-range eggs salt, 8.3g fibre
MAIN COURSES
kitchen paper, season, then 3 Melt 75g butter in a large frying
serve with the rice, drizzled pan on a low heat. Add the leeks,
with the romesco sauce. season and cook gently, stirring
PER SERVING 569kcals, 19.1g fat occasionally, for 10 minutes until
(2.2g saturated), 19.4g protein, soft and sweet, then transfer to a
81g carbs (7.3g sugars), 0.8g salt, large mixing bowl.
8.3g fibre 4 Add the remaining 75g butter
to the frying pan and turn up
Maple-glazed parsnip, the heat to high. When the butter
chestnut and feta loaf is hot and foaming, add the
SERVES 6-8. HANDS-ON TIME 30 MIN, mushrooms, season with salt and
OVEN TIME 45 MIN pepper, then cook for 5-7 minutes,
tossing every now and then, until
Most varieties of nuts will golden brown. Add the chestnuts
FOOD
TEAMS work well with this recipe, and garlic, then cook for
TIP
so use up whatever is in 2 minutes, stirring so the garlic
your storecupboard. doesnt brown. Add the mixture to
the leeks, along with the chopped
150g unsalted butter, plus an nuts, chopped herbs, breadcrumbs
extra knob and a little to grease and flour. Taste and season.
150-200g parsnips, trimmed 5 Wipe out the frying pan and put
and cut lengthways into 1.5cm it over a medium-high heat. Add
slices the maple syrup and a knob of
50g pecan halves or pieces butter. When bubbling, add the
50g blanched almonds parsnip pieces, without crowding
30g pine nuts the pan. Fry for 3-4 minutes until
2 large leeks, sliced golden, then flip over and cook
200g button or chestnut for another couple of minutes on
mushrooms, quite finely the other side. Remove with a fish
chopped slice, leaving the syrup in the pan,
200g chestnuts, roughly and put the parsnips, flat-side
chopped down and spaced out a little, into
Crispy cauliflower 2 large garlic cloves, crushed the cake tin. Leave the buttery
florets with romesco 3 fresh rosemary sprigs, finely maple syrup in the pan.
sauce and basmati & chopped, plus extra to garnish 6 Heat the oven to 190C/
wild rice small bunch fresh sage, finely 170C fan/gas 5. Crumble the
SERVES 4. HANDS-ON TIME 30 MIN chopped feta into the nut mixture, then
4 fresh thyme sprigs, finely crack in the eggs and mix well
Cook 200g mixed basmati and chopped to combine. Spoon the mixture
wild rice according to the pack Small bunch fresh parsley, on top of the parsnips and press
instructions. Drain; set aside. finely chopped down lightly. Bake in the oven for
Meanwhile, whizz tsp sweet 100g fresh breadcrumbs 45 minutes, covering the top with
smoked paprika (pimentn), 50g plain flour foil if it browns too much (a little
1 roasted red pepper (from a jar), 100ml maple syrup colour is good). Let it cool in the
40g fresh breadcrumbs, garlic 200g feta cheese tin for 10-15 minutes, then invert
clove, 40g ground almonds, 3 large free-range eggs carefully onto a flat plate and
1 tbsp red wine vinegar and peel off the baking paper.
50ml water in a food processor 1 Heat the oven to 190C/ 7 Reheat the syrup in the pan,
to a thick sauce. Season. 170C fan/gas 5. Lightly butter season with sea salt and add
Slice 1 cauliflower into florets, a deep 20cm loose-bottomed a few rosemary sprigs. Brush
bring a pan of salted water to the cake tin and line the base with the caramel over the top of the
boil, then cook for 2-3 minutes baking paper. Steam the parsnips loaf, decorate with the rosemary
until just tender. Drain the for 5-8 minutes to take off the raw leaves and serve with a sharply
cauliflower, dry on kitchen edge (they dont need to be cooked dressed bitter salad.
paper, then toss through a bowl all the way through). Put in PER SERVING (FOR 8) 537kcals,
of 50g plain flour mixed with a colander and leave to dry. 36g fat (15.6g saturated),
1 tsp sweet smoked paprika and 2 Spread the pecans and almonds 14.6g protein, 36.3g carbs
some salt and pepper. in an even layer on a baking sheet, (12.6g sugars), 0.9g salt,
Heat a glug of sunflower oil in then toast for 5 minutes in the 4.8g fibre
a pan, then fry the cauliflower in oven. Add the pine nuts and toast
batches until crisp, adding more for 3-5 minutes more until golden.
oil if needed. Briefly drain on Cool, roughly chop and set aside.
MAIN COURSES
180C fan/gas 6. Put the potatoes
in a large saucepan, cover with
boiling water from a kettle, then
simmer for 20-25 minutes until
tender when pierced with the
tip of a sharp knife.
2 Meanwhile, heat 1 tbsp of the
olive oil in a medium frying pan
and gently fry the onion for 10-15
minutes until soft and translucent.
Add the mustard seeds, cumin
and turmeric and cook for
2 minutes more, then set aside.
3 When the potatoes are cooked,
drain well, return to the pan,
then mash until smooth. Put the
spinach in a large colander and
pour over boiling water from
a kettle to wilt it. Press the
spinach into the colander with
the back of a spoon, squeezing
out as much water as possible.
4 In a mixing bowl, mix the mashed
potatoes, spiced onions and
spinach with a generous pinch of
salt and pepper, then form the
mixture into 8 even-size cakes or
patties (see Make Ahead). Put
2 tbsp of the oil in a large frying pan
over a medium heat and fry the
cakes, 4 at a time, for 3-4 minutes
on each side until they have a bit
of a crust, then carefully lift onto
a baking tray in a single layer. You
may need to add more oil to the
pan. Bake the cakes for 15 minutes.
5 Meanwhile cook the kale. Wipe
the pan clean, then heat 1 tbsp oil
over a high heat. Fry the kale,
stirring occasionally, for 7-8
minutes until the kale is tender
but still has a bit of bite. Add the
chopped garlic for the last
Spiced spinach & potato 4-5 tbsp olive oil 2 minutes, then taste and season.
cakes with poached eggs 1 onion, finely chopped 6 For the poached eggs, fill a
and stir-fried kale 1 tbsp yellow mustard seeds, large saucepan or large deep
SERVES 4. HANDS-ON TIME 35 MIN toasted in a dry pan frying pan with water and bring
1 tsp ground cumin it to a very gentle simmer the
Make the cakes up to 1 tsp ground turmeric water should barely be moving.
MAKE the point of frying in 200g young leaf spinach Crack the eggs into the water
AHEAD
step 4, then keep covered 4 very fresh, large free-range and poach without touching for
in the fridge for up to 24 hours eggs (see tips) 3-4 minutes. Remove the eggs
before cooking. Small bunch fresh coriander, with a slotted spoon onto a plate
Use leftover mashed roughly chopped lined with kitchen paper. Serve
FOOD
TEAMS potato if you have some. 2 cakes per person topped with
TIPS
When poaching eggs use FOR THE STIR-FRIED KALE an egg and some coriander,
very fresh ones as theyll hold 1 tbsp olive oil with the stir-fried kale alongside.
together better than older eggs. 200g kale, coarsely chopped PER SERVING 444kcals, 25.7g fat
and any thick stems removed (4.4g saturated), 16.9g protein,
600g desire potatoes, chopped 2 garlic cloves, very finely 32.6g carbs (4.9g sugars), 0.5g
into large chunks (see tips) chopped salt, 7.6g fibre
MAIN COURSES
Beetroot and shallot 2 tbsp light brown soft sugar ovenproof frying pan over a
tarte tatin with walnut, 1 tbsp sherry vinegar medium heat. Add the remaining
orange and dill dressing 1 tsp juniper berries, lightly tarte ingredients, season and stir
SERVES 6. HANDS-ON TIME 30 MIN, crushed well. Cover with foil, then bake for
OVEN TIME 1 HOUR 20-40 MIN 60-75 minutes until the beetroot
FOR THE DRESSING is tender. Remove from the oven
To freeze, follow the recipe 35g walnuts, finely chopped and arrange the vegetables so the
MAKE up to the end of step 2, 2 tbsp chopped fresh dill shallots are evenly dispersed.
AHEAD
then leave to cool. Top Finely grated zest orange and 3 Drape the pastry loosely over
with the pastry, then cover with 2 tbsp juice the pan, tucking the edges around
foil and freeze in the pan. Bake 1 tbsp lemon juice the filling. Bake for 20-25 minutes
from frozen for 35-40 minutes, 2 tbsp olive oil until golden. Remove from the
covering with foil if it colours too oven, leave for 2 minutes, then
much. Finish as in step 4. 1 Heat the oven to 200C/180C turn out onto a board or platter.
fan/gas 6. Roll out and trim the 4 Combine the dressing
375g all-butter puff pastry pastry on a floured work surface ingredients in a bowl and season
Plain flour for dusting to a 32cm circle. Put the pastry well. Spoon over the tarte just
1 tbsp olive oil on a baking sheet lined with before serving.
40g unsalted butter, cubed non-stick baking paper, prick PER SERVING 385kcals, 26.9g fat
500g small beetroot, scrubbed all over with a fork, then chill. (10.5g saturated), 5.9g protein,
and halved 2 Meanwhile, heat the oil and 29.7g carbs (12.5g sugars), 0.6g
200g banana shallots, halved butter in a 23-25cm heavy-based salt, 4.2g fibre
(cook in batches if you have to).
Season, then cook on one side for
2-3 minutes without moving them
until the undersides are deep
golden. Repeat on the other side.
Set aside in a mixing bowl.
2 Put the chard stalks in a colander
and pour over a kettleful of boiling
water. Put the frying pan back on
the heat and add a glug of olive oil.
Once the oil is hot, add the drained
stalks and fry over a medium heat
until almost tender. Add the chard
leaves and the juice of 1 lemon,
cook for 2 minutes more, then add
all the chard to the mushrooms.
3 Put the stock in a saucepan and
heat over a low-medium heat it
should be steaming, not boiling.
Meanwhile, wipe the frying pan
clean, then add the remaining
butter and melt over a low-medium
heat. Add the onion and garlic and
cook for 6-8 minutes until soft and
translucent, stirring occasionally.
4 Increase the heat under the
frying pan to medium, then add
the rice and stir for 1-2 minutes
until it has an even sheen. Add the
wine and stir until absorbed. Add
a ladleful of the stock and stir
gently until absorbed.
5 Keep adding the stock a ladleful
at a time, stirring and scraping
the bottom of the pan and around
the inside to make sure the rice
cooks evenly. You dont need to
stand over the risotto, but give it a
Wild mushroom, chard 200g rainbow chard, trimmed, few stirs between each ladleful,
and goats cheese risotto leaves and stalks separated making sure the liquid has been
SERVES 4. HANDS-ON TIME 40 MIN 2 lemons absorbed before adding more.
1.25 litres vegetable stock 6 When all the stock has been
Check the consistency of a (preferably homemade) used up, the rice is just tender and
KNOW- risotto by spooning a little 1 large onion, finely chopped the consistency is as it should be
HOW
onto a plate. It shouldnt be 3 garlic cloves, finely sliced (see Know-how), add the zest and
stiff but should sigh and spread a 300g risotto rice juice of the remaining lemon and
little the Italians call this allonda, 80ml dry white wine season well with salt and pepper.
meaning like a wave. If necessary, Small bunch each fresh dill, Chop most of the herbs (set aside
stir in a splash more water. mint and basil a few leaves), then add to the
Taste and season with 100g soft ash-coated goats risotto along with the mushroom
FOOD
TEAMS salt and freshly ground cheese, broken into chunks and chard mixture. Stir gently
TIPS
black pepper before you 60g blanched hazelnuts, lightly until warmed through. Mix in the
serve the dish the risotto will toasted in a medium oven remaining herb leaves and the
need a good amount of salt. Add Grated parmesan or vegetarian goats cheese, then taste and
a generous squeeze of lemon juice, alternative and extra-virgin season (see tips). Scatter over the
too, as it will lift the flavour of the olive oil to serve nuts. Serve sprinkled with grated
finished dish. cheese and drizzled with a little
1 Melt 50g of the butter and a extra-virgin olive oil.
100g unsalted butter splash of olive oil in a large frying PER SERVING 719kcals, 38.3g fat
Olive oil for frying pan over a high heat. When the (18.6g saturated), 16.6g protein,
400g girolle mushrooms (or butter foams, add the mushrooms, 68.7g carbs (4.5g sugars), 1.1g
mixed wild mushrooms) making sure theyre spread out salt, 4.6g fibre
MAIN COURSES
Spanakopita (crispy
spinach and ricotta pie)
SERVES 10. HANDS-ON TIME 30 MIN,
OVEN TIME 40 MIN
The pie keeps well for

MAKE up to 2 days, wrapped
AHEAD
in cling film in its tin.
Warm through before serving
or leave out of the fridge for
a while the pie is just as good
at room temperature.
Its important the spinach
FOOD
TEAMS is dry (step 1). Squeeze out
TIP
as much liquid as possible
and leave it out for up to 4 hours.
1kg spinach
2 leeks, finely sliced
1 onion, finely chopped
3 garlic cloves, sliced
50ml olive oil, plus extra to
drizzle
400g feta, crumbled
260g ricotta
80g pecorino (or vegetarian
alternative), grated
1 small bunch fresh dill
1 small bunch fresh parsley
Pinch chilli flakes (optional)
3 large free-range eggs,
lightly beaten
3 spring onions, finely sliced
Finely grated zest 1 lemon
A few gratings nutmeg
270g pack good-quality filo
(youll need 6-8 sheets)
Sea salt and black sesame
seeds to garnish 2 Meanwhile, over a low-medium overhanging. Brush the filo sheet
heat, soften the leeks, onion and lightly with oil, then lay another
YOULL ALSO NEED garlic in a frying pan in a drizzle of sheet next to it, partially
30cm loose-bottomed tart tin or olive oil for 12 minutes. Transfer to overlapping the first sheet but a
shallow cake tin a plate and leave to cool. little further around the tin, again
3 Mix the cheeses, herbs, chilli overhanging. Brush with oil.
1 Boil the kettle and set a very flakes (if using), eggs, spring Continue with all 6 sheets of filo
large, deep, frying pan over a high onions, zest, nutmeg and the like the spokes in a wheel
heat. Put a splash of boiling water onion mixture in a medium bowl. brushing lightly with oil as you go
in the pan, then add as much Give the spinach one last squeeze, until the tin is fully lined.
spinach as will fit and cook until then chop, add to the bowl and mix 5 Spoon in the filling, then fold
wilted, using tongs to stir it well. Season well. Heat the oven to over the hanging filo sheets in the
around. Tip it into a colander in 200C/180C fan/gas 6 with a reverse order you laid them,
the sink and repeat with the baking sheet inside. brushing the tops lightly with oil.
remainder and another splash of 4 Unroll the filo pastry on a clean Sprinkle with sea salt and black
water. Once all the spinach is in work surface and cover with a sesame seeds. Bake for 35-40
the colander, press down with a slightly damp tea towel. Put the minutes until crisp, covering with
plate to squeeze out as much 50ml olive oil into a bowl and, foil if its browning too much.
water as you can. Remove and lay using a pastry brush, lightly brush Leave to cool slightly, then serve
the spinach on kitchen paper in a the 30cm loose-bottomed tart/ warm or at room temperature.
single layer. Cover with more cake tin with oil. Lay one sheet of PER SERVING 356kcals, 21.3g fat
kitchen paper and press down. filo lengthways so its centre is on (10.2g saturated), 19.3g protein,
Leave to dry while you continue the edge of the tin, with half the 19.1g carbs (5.1g sugars), 1.8g
with the recipe (see tip). sheet in the tin and half salt, 5.5g fibre
1 Grease the cake tin well with 2 garlic cloves
butter, then set aside and heat the Olive oil for frying
oven to 220C/200C fan/gas 7. 680g jar tomato passata
Put the kataifi in a food processor 2 pinches caster sugar
and whizz to give 1-2cm strands. Bunch fresh basil leaves
Melt the 60g butter in a large frying 2 tbsp extra-virgin olive oil
pan over a medium heat then, when 6 banana shallots, quartered
foaming, tip in the pastry. Stir until Fresh rosemary sprig, chopped
coated, then cook for 3-4 minutes, 6 red chicory, thickly sliced
stirring often, until the pastry has 100ml dry white wine
become a little translucent and Knob of unsalted butter
has changed colour slightly. Tip 150g mascarpone
two thirds of the pastry into the 8-10 large good quality fresh
cake tin and spread it over the pasta sheets (see tips)
base, pressing it up the sides, 25g parmesan (or vegetarian
creating a hollow in the centre. alternative), grated, plus extra
Mix the cheeses together and to serve
season with black pepper. Press 25g toasted hazelnuts, roughly
the mix into the hollow, then tip chopped
the remaining pastry over the top
and pat it down. Bake for 25-30 1 Heat the oven to 180C/
minutes until golden and crisp. 160C fan/gas 4. Crush the garlic,
2 Meanwhile, put the honey, then toss in a 23-25cm diameter
Cheese and rosemary rosemary and lemon juice into a ovenproof saut pan or shallow
honey kadaif small pan and heat gently until casserole with a little olive oil.
(shredded pastry pie) very runny but dont let it boil. Heat gently for 2 minutes, then
SERVES 8-10. HANDS-ON TIME 30 MIN, Leave it to cool while the pie cooks. pour in the passata. Fill the
OVEN TIME 25-30 MIN Once the pie is ready, remove from passata jar with 200ml water,
the oven and carefully invert onto swill it around, then add to the
Assemble the pie (step 1), a serving plate (hold the plate on pan with the sugar and basil.
MAKE then chill in the fridge top of the pie, smoothly flip the pie Simmer for 20 minutes until
AHEAD
for up to 8 hours before and plate in one move, then remove reduced by half.
baking and continuing with step 2. the cake tin). Heat the honey again 2 Meanwhile, heat the extra-virgin
This is a hybrid of two until runny, then drizzle it over the oil in a large frying pan, then add
KNOW- Levantine dishes kadaif pie. Top with rosemary, scatter the shallots and rosemary. Fry
HOW
and kanafeh. Kadaif is a with aleppo chilli (optional), then gently for 15 minutes. Add the
type of baklava, filled with nuts slice and serve while still warm. chicory, season well, then fry for
and drenched in honey. Kanafeh is PER SERVING (FOR 10) 253kcals, 5 minutes. Turn up the heat, add
a cheese pastry, soaked in sugar 14.7g fat (9.3g saturated), 9.3g the wine and butter. Bubble for a
syrup. Kataifi (kadaif) pastry is protein, 21g carbs (7.9g sugars), few minutes until sticky. Stir in the
shredded bric or filo pastry and is 1g salt, no fibre mascarpone, season and set aside.
available from Turkish shops or 3 Bring a pan of water to the boil
from melburyandappleton.co.uk. Shallot & chicory and add the pasta sheets (see tip).
baked rotolo with Cook for 2 minutes until al dente,
60g unsalted butter, plus extra hazelnuts then drain and rinse under cold
to grease SERVES 4. HANDS-ON TIME 45 MIN, water. Lay out the pasta on a
250g kataifi/kadaif pastry OVEN TIME 25-30 MIN clean, dry work surface and cut
(see Know-how) each sheet into 3cm x 10cm strips.
200g feta, crumbled Assemble the rotolo to the Roll up the strips lengthways and
100g halloumi, grated MAKE end of step 3 up to 2 days tuck the rolls upright into the
AHEAD
125g ball mozzarella (not ahead, then cover and tomato sauce. Spoon the chicory
buffalo), shredded chill. Finish as in step 4. mixture into the rolls dont
100g clear honey Freeze the cooled rotolo in its worry if the mascarpone sinks
4 fresh rosemary sprigs, dish at the end of step 3, wrapped, through to the passata.
plus 2 to serve for up to 1 month. Defrost and 4 Scatter over the grated parmesan
Squeeze lemon juice finish the recipe as in step 4. and toasted hazelnuts, then bake
Aleppo chilli flakes to garnish You need enough pasta for 25-30 minutes until golden and
FOOD
(from souschef.co.uk; optional) TEAMS sheets to slice into 30 x bubbling. Serve immediately.
TIPS
3cm x 10cm strips. You can PER SERVING 551kcals, 35.5g fat
YOULL ALSO NEED use dried pasta. Cook according to (15.1g saturated), 13.9g protein,
20cm cake tin with a loose the pack instructions, rinse under 41.7g carbs (11.9g sugars), 1.1g
bottom (not a springform) cold water, then slice. salt, 5.4g fibre
MAIN COURSES
1 Heat a good drizzle of oil in a Baked butternut
frying pan over a high heat. Add squash, ricotta and
the flat mushrooms, stalk-side up, spinach
season, then fry for 3-4 minutes SERVES 4. HANDS-ON TIME 20 MIN,
until golden. Turn them, then fry OVEN TIME 1 HOUR 20-55 MIN
for another 3-4 minutes, pressing
down with a spatula to brown them. Follow the recipe up to the
2 Put the fried mushrooms in a MAKE end of step 2, then spoon
AHEAD
colander to drain, then dry them into a bag and freeze for
using kitchen paper. Chill on a plate up to 1 month. Squeeze the roasted
lined with more kitchen paper. garlic cloves out of their skins, as
3 Meanwhile, clean the frying pan in step 3, then freeze in another
and melt 20g of the butter. Add the bag. Defrost, then finish the recipe.
chopped mushrooms and season
well. Fry on a high heat, stirring 1.2kg butternut squash, halved
now and then, until golden. lengthways and deseeded
Remove to a plate. Reduce the tsp caraway seeds, plus extra
heat, then add the remaining for sprinkling
butter to the pan and gently fry tsp crushed chillies
the shallot and garlic for 4-5 4 garlic cloves, unpeeled
minutes until translucent. 2 tbsp olive oil
4 Return the chopped mushrooms 100g baby spinach
to the pan, turn the heat up to 500g ricotta
high, then pour in the madeira and 4 tbsp grated parmesan (or
sherry vinegar. Bubble until all vegetarian alternative), plus
the liquid has evaporated. Stir extra to serve
Mushroom and stinking through the sage, then transfer 1 medium free-range egg, plus
bishop pithiviers everything to a plate to cool. an extra yolk
SERVES 2. HANDS-ON TIME 40 MINUTES, 5 Put the flat mushrooms Bunch fresh sage leaves
OVEN TIME 25 MINUTES, PLUS CHILLING stalk-side up on a board, then
cut away the stalk and some 1 Heat the oven to 200C/180C
Make the pithiviers to the of the flesh to make a small well. fan/gas 6. Sit the squash halves
MAKE end of step 6 the day Stir the cheese chunks into the cut-side up in a roasting tin. Score
AHEAD
before. Keep covered in cooled mushroom mixture, then the flesh in a crosshatch pattern
the fridge before baking in step 7. press half of it onto each flat with a knife and season. Scatter
Stinking bishop is a mushroom. Top with the sliced over the caraway seeds, chillies
KNOW- washed rind cheese from cheese, then season. and garlic cloves, then drizzle with
HOW
Gloucestershire. Find it in 6 Heat the oven to 200C/180C olive oil. Cover with foil and roast
good cheese shops or delis. Brie fan/gas 6. On a lightly floured work for 1-1 hours until soft.
and Irish ardrahan will work too (as surface, roll the pastry out to a 2 Set aside the garlic, then scoop
will poisses for non-vegetarians). square the thickness of a 1 coin. all but 2 tbsp of the squash flesh
Cut into four, then put a stuffed into a bowl in large chunks. Gently
Drizzle olive oil mushroom in the centre of mix with the spinach and season,
2 large, flat mushrooms (about 2 squares. Brush a little water then set aside (see Make Ahead).
70g each), stalks trimmed around each mushroom, then lay 3 Squeeze the garlic cloves out of
30g butter a second pastry square on top, their skins into a large bowl and
150g mixed mushrooms, such press down around the filling to mash into the remaining 2 tbsp
as chestnut, flat, button or remove all the air. Trim the pastry squash using a fork. Add the
portobello, very finely chopped into circles, leaving a 2-3cm border ricotta, parmesan and some
1 banana shallot, finely chopped around the filling. Using a floured seasoning. Mix in the whole egg
1 fat garlic clove, crushed fork, press around the border to and extra yolk, then gently stir into
70ml madeira seal. Brush the pastry with beaten the spinach and squash mixture.
1 tsp sherry vinegar egg, then lightly score the top. 4 Spoon into 4 x 200g gratin
5-6 fresh sage leaves, shredded Chill (See Make Ahead). dishes. Top with the parmesan,
100g stinking bishop, half cut 7 Brush the pastry again with egg, scatter with extra caraway seeds
into small chunks, half sliced then bake for 20-25 minutes on an and the sage leaves, then bake for
(see Know-how) oiled baking sheet, until golden. 20-25 minutes until golden. Serve
Flour to dust Serve with the green beans. immediately.
500g block all-butter puff pastry PER SERVING 927kcals, 65.7g fat PER SERVING 449kcals, 27.6g fat
1 free-range egg, beaten (33.5g saturated), 22.1g protein, (13.2g saturated), 24.3g protein,
Frozen green beans, blanched, 53.8g carbs (3.5g sugars), 2.3g 27.4g carbs (15.8g sugars), 0.8g
to serve salt, 4.2g fibre salt, 7.3g fibre
MAIN COURSES
MAIN COURSES
Leek, potato and minutes until golden. Cool slightly

dolcelatte tart in the tin, then transfer to a board
SERVES 6. HANDS-ON TIME 30 MIN, to slice. Serve hot or cold.
OVEN TIME 25 MIN, PLUS CHILLING PER SERVING 662kcals, 40.3g fat
Small knob of unsalted butter 58.6g carbs (3.5g sugars),
3 large leeks, chopped 0.9g salt, 5.9g fibre
5 fresh thyme sprigs, leaves
stripped Braised fennel and
450g new potatoes, diced butter beans with
140g dolcelatte, crumbled gremolata oil
50g walnuts, chopped SERVES 4. HANDS-ON TIME 1 HOUR
FOR THE PASTRY Make the fennel stew up

500g plain flour, plus MAKE to 24 hours in advance
AHEAD
extra to dust and keep in the fridge.
220g cold unsalted butter, Reheat thoroughly to serve.
cubed This is great with cheese
FOOD
Good pinch salt TEAMS crisps crumbled over (see
TIPS
2-4 tbsp ice-cold water picture). Its not easy to find
1 free-range egg, lightly beaten vegan cheese that melts well, but
vegetarians can use a cheese like
1 To make the pastry, put the flour gran moravia (from Waitrose and golden on one side, then flip and
in a mixing bowl and rub in the good delis). To make the cheese repeat on the other cut side.
butter with your fingertips until crisps, heat the oven to 200C/ Remove from the pan, leaving the
the mixture resembles 180C fan/gas 6 and line a large butter behind, turn down the heat
breadcrumbs. Add the salt and baking sheet with baking paper. and add the shallots. Cook for
toss to combine. Gradually add the Finely grate the cheese all over another 6-7 minutes until
water, just until it comes together. the baking paper in a thin, even softened, then stir in the garlic
Shape into a rectangle, wrap in layer, then cook for 8-10 minutes and cook for 3 minutes more.
cling film, then chill. until pale golden and crisp. 2 Turn up the heat, return the
2 Melt the knob of butter in a large Remove, leave to cool and harden, fennel and any resting juice to the
pan over a low-medium heat, then then break into shards. pan, add the wine, then bubble
add the leeks and thyme leaves. until almost completely reduced.
Season and fry gently, covered, 60g olive oil, plus extra to drizzle Add the chopped tomatoes with a
for 10-15 minutes until softened. 2 fennel bulbs, each cut into tinful of water, stir, season, then
Remove from the heat. 6 wedges bring to a simmer. Add the butter
3 Meanwhile, put the potatoes 5 banana shallots, halved beans with the rosemary, oregano
in a large pan of cold salted water lengthways and olives and simmer gently,
and bring to the boil. Boil for 10 3 garlic cloves, crushed stirring every now and then, for
minutes, drain, then add to the 200ml dry white wine 30-40 minutes until reduced and
leek mix and gently stir through. 2 x 400g tins chopped tomatoes thick. The fennel should be soft
Leave to cool completely, then mix 2 x 400g tins butter beans, enough to cut with a dinner knife.
through the dolcelatte and drained and rinsed 3 Meanwhile, make the gremolata
walnuts. Season. 3-4 fresh rosemary sprigs oil. Whizz the parsley, garlic,
4 Heat the oven to 200C/ 180C 4 fresh oregano sprigs lemon juice and zest together with
fan/gas 6. Remove the pastry from Large handful black olives, the 75ml olive oil in a mini chopper,
the fridge and cut in half. On a pitted and roughly chopped food processor or pestle and
lightly floured surface, roll one mortar, until it forms a rough
half out to the thickness of a 1 FOR THE GREMOLATA OIL paste. Remove to a bowl, stir in
coin, then use to line a 20cm x 1 large bunch fresh flatleaf enough olive oil to loosen to
30cm shallow, loose-bottomed parsley, leaves roughly chopped spooning consistency and season.
tart tin it should just drape over 1 garlic clove, roughly chopped 4 Once the fennel is soft, taste
the sides. Tip in the cooled filling. Grated zest and juice 1 lemon and season. Divide the veg among
Roll out the rest of the pastry, cut 75ml extra-virgin olive oil, plus bowls, then dollop over some
into thin strips, then lay them over extra (optional) gremolata oil. Serve with the rest
the filling in a criss-cross lattice of the gremolata oil, and some
(there will be leftovers). Trim the 1 Melt the butter in a large saut good crusty bread.
overhanging pastry with a sharp pan with a drizzle of olive oil and, PER SERVING 526kcals, 31.8g fat
knife, then brush the lattice well when sizzling, add the fennel (12.5g saturated), 16.4g protein,
with the beaten egg. Slide onto a wedges. Cook over a medium- 27.5g carbs (12.5g sugars), 0.4g
baking sheet and bake for 25 high heat for 5-6 minutes until salt, 14.1g fibre
squeeze out excess liquid with FOR THE GARNISH
your hands. Set aside in the sieve. 3 tbsp olive oil
3 Peel the cooled potatoes. Push Handful small fresh sage leaves
the flesh through a ricer or sieve
into a large bowl, add the chopped 1 Bring the stock to the boil in a
spinach, flour, egg yolks and salt. large pan, and keep hot over a low
Mix well to combine, then turn heat. Meanwhile, remove half the
out onto a floured work surface lemon zest with a potato peeler,
and roll into a thickish sausage without removing much of the
about 20cm long. white pith, then slice it thinly
4 Cut the dough into 4 equal across into small lengths like pine
pieces. Cut one piece in half, then needles. Grate the zest from the
carefully roll it out into a thinner, other lemon half onto a saucer.
longer log about 1.5cm thick. Cut 2 Put 3 tbsp of the olive oil in a
into 2cm lengths, pinch each piece medium pan with a lid. Stir in the
gently in the centre, then put in shallots and seasoning, then
a single layer in a tray lined with cover and cook over a low heat for
non-stick baking paper. Repeat 5 minutes. Uncover, stir in
with the other pieces of dough. the celery, fennel and most of the
5 Bring a large pan of salted water lemon zest pine needles, then
to the boil, then lift the baking replace the lid and cook for a
paper by the corners to create further 5 minutes or until the
Spinach gnocchi a bag, and tip the gnocchi into shallots are soft and translucent.
with blistered cherry the water. When, after 1-2 minutes 3 Stir in the rice and chopped
tomatoes, basil & olives they float to the top, scoop out sage, then cook for 1 minute
SERVES 4. HANDS-ON TIME 40 MIN. with a slotted spoon. Heat a large or until all the grains are coated
OVEN TIME 1 HOURS non-stick frying pan over a high in oil and the edges of the rice
heat and add the olive oil. When look translucent.
This gnocchi needs more hot, add the tomatoes and cook 4 Add the vermouth or wine and
FOOD
TEAMS flour than usual gnocchi for 3-4 minutes until the skin simmer gently, stirring, until it
TIP
recipes, because spinach is blistering. Add the drained has been absorbed by the rice.
contains a lot of moisture. gnocchi with the olives and basil Add a ladleful of the hot stock and
and toss gently for 2-3 minutes. stir until its all been absorbed
1kg potatoes such as maris piper Tip onto a serving platter and before adding another. Continue
150g baby leaf spinach grate over the parmesan, a splash for 30-35 minutes, stirring
1 tsp fine sea salt of olive oil and black pepper. frequently, until the rice is creamy
250g 00 grade flour, plus extra PER SERVING 553kcals, 14.5g fat and tender but still has a little
for dusting (3.5g saturated), 16.9g protein, bite. You may not need all the stock.
3 large free-range egg yolks 90.9g carbs (4.8g sugars), 1.9g 5 Meanwhile, prepare the garnish.
salt, 8.8g fibre Heat the olive oil in a small frying
FOR THE SAUCE pan, then add the sage leaves,
2 tbsp extra-virgin olive oil, plus Lemon & fennel risotto a few at a time, and fry for a few
extra to drizzle with crisp-fried sage seconds. Swiftly remove with
250g small cherry tomatoes SERVES 4. HANDS-ON TIME 50 MIN a slotted spoon and leave to
Handful good quality kalamata drain on kitchen paper.
olives, pitted and torn 1-1.2 litres fresh veg stock 6 Turn off the heat and stir in the
1 small bunch fresh basil 1 unwaxed lemon soya cream, the grated lemon
30g parmesan (or vegetarian 4 tbsp olive oil zest, 25g of the grated cheese
alternative) 100g shallots, finely chopped (if using) and the remaining
2 large celery sticks, finely tablespoon of oil. Season with
1 Heat the oven to 170C/150C chopped salt and black pepper to taste.
fan/gas 3. Lightly prick the 1 small fennel bulb (about The risotto should be of a loose
potatoes with a fork, put on a 200g), trimmed and chopped enough consistency to flow, so
baking sheet, then bake for 1 hour 225g carnaroli or arborio add more stock if necessary.
15 minutes until the tip of a sharp risotto rice 7 Ladle into bowls or soup plates,
knife easily goes straight into 2 tbsp finely chopped fresh sage scatter with the sage leaves and
them. Set aside to cool. 50ml extra-dry vermouth or the remaining lemon zest and
2 Meanwhile wash the spinach dry white wine grated cheese and serve.
and drain, then put a large frying 2 tbsp soya cream (such as PER SERVING 540kcals, 30.9g fat
pan over a medium-high heat and Alpro) (15g saturated), 10.9g protein,
wilt (spinach should still be a little 50g grated vegan cheese 49.9g carbs (3g sugars), 2.1g salt,
wet). Cool a little, finely chop, then (optional) 3.1g fibre
MAIN COURSES
Picking
SIDES
When it comes to a special dinner, often its the accompanying dishes that
transform a good meal into a fantastic feast. Choosing from this collection
of imaginative recipes will guarantee the night is a culinary success
Balsamic and brown in places. Watch out for any thin 1 Blanch the sprouts in a pan
sugar roast carrots bits burning too much if they of boiling water for 2-3 minutes,
and parsnips do, snap them off and discard. drain and cool completely
SERVES 8. HANDS-ON TIME 15 MIN, Serve immediately. under running water. Pat dry
OVEN TIME 50-60 MIN PER SERVING 199kcals, 6.1g fat (see Make Ahead).
(1g saturated), 3.1g protein, 27g 2 Melt half the butter in a large
Roast the veg in the oil carbs (18.4g sugars), 0.2g salt, wok or saut pan, then turn up the
MAKE IT with some seasoning, 9.9g fibre heat and shake so the butter
SIMPLE
leaving out the balsamic foams. Add the sugar and salt and
vinegar and brown sugar. Brussels sprouts cooked a little more butter, shaking the
FOOD
The exact cooking time in foaming butter with pan again so it foams. Add the
TEAMS will depend on how thickly crispy chestnuts chestnuts and toss in the butter.
TIP
the carrots and parsnips SERVES 8. HANDS-ON TIME 20 MIN Keep frying over a high heat until
have been cut. the chestnuts caramelise a little,
Blanch, drain and refresh adding more cold butter every so
1kg carrots, cut lengthways MAKE the sprouts under cold often, before the foaming butter
AHEAD
into wedges water the day before. Pat has a chance to burn.
1kg parsnips, cut lengthways them dry with kitchen paper, then 3 Once the chestnuts are slightly
into wedges, woody middles store in the fridge, covered in crisp and caramelised, remove to
removed damp kitchen paper, until needed. a plate with a slotted spoon. Add
3 tbsp olive/sunflower/ Look for smaller sprouts the sprouts to the pan and fry,
FOOD
rapeseed oil TEAMS theyre more sweet and tossing frequently, for 3-4 minutes
TIP
3-4 tbsp balsamic vinegar tender than their larger until piping hot and still a vivid
2 tbsp soft light brown sugar counterparts and will have less of green. Taste and adjust the
that sulphurous sprouty aroma seasoning, then serve, scattered
1 Heat the oven to 200C/ that puts some people off. with the chestnuts.
180C fan/gas 6. Put the carrots PER SERVING 210kcals, 12.7g fat
and parsnips in a large roasting 1kg brussels sprouts, trimmed (7g saturated), 5g protein, 14.9g
tin with the oil, toss to coat and and halved lengthways (see tip) carbs (6.7g sugars), 2.1g salt,
season well. Roast for 30 minutes, 100g butter, chopped 8.2g fibre
turning occasionally. into chunks
2 Pour over the vinegar, scatter 2 tsp caster sugar
over the brown sugar and toss 1 tbsp sea salt
well. Return to the oven and cook 200g vacuum-packed, cooked,
for 20-30 minutes more until the peeled chestnuts, roughly
veg is soft, caramelised and crisp chopped
SIDES AND BUFFET DISHES
Baked sherry onions stuffing. Return the stuffed onions
with nutty stuffing to the roasting tin, dot with butter,
SERVES 2. HANDS-ON TIME 30 MINUTES, then pour in the remaining sherry.
OVEN TIME 1 HOUR 10 MIN Bake for 40 minutes, basting with
the pan juices every now and then,
Make and stuff the onions until golden and crisp on top.
MAKE the day before, then cover Serve with a green salad.
AHEAD
with cling film and keep PER SERVING 809kcals, 45.5g fat
chilled. To finish, cook as in step 4. (17.3g saturated), 18.1g protein,
37.7g carbs (21g sugars), 1g salt,
4 large onions 6.3g fibre
320ml dry sherry, such as fino
200ml vegetable stock, hot Beetroot, potato
and red onion salad
FOR THE STUFFING SERVES 4. HANDS-ON TIME 25 MIN,
75g butter, plus extra to dot OVEN TIME 35-40 MIN
60g crustless sourdough bread,
whizzed into crumbs 500g raw beetroot, peeled
120g mixed nuts (almonds, (wear rubber gloves) and cut
hazelnuts, macadamias), pulsed into wedges
briefly in a food processor 4 tbsp olive oil
5-6 fresh thyme sprigs, leaves 1 tsp caraway seeds
picked 1 tbsp dark brown sugar, plus
2 fat garlic cloves, finely chopped an extra pinch
100ml dry sherry, such as fino 400g small waxy potatoes (such
2 large free-range egg yolks as charlotte), cut into wedges
1 red onion, very finely sliced
1 Preheat the oven to 170C/ Zest and juice 1 lemon
150C fan/gas 3. To hollow out 1 tsp red wine vinegar
the onions, slice off the tops and 50g raisins
cut 1-2cm off the base, depending Handful fresh parsley, chopped
on the size. Push the middles of
the onions from the base end so 1 Heat the oven to 200C/180C fan/
they slide out the top. Next, use gas 6. Put the beetroot in a baking
your fingers to work out a few more tray and toss with 2 tbsp of the
onion layers, leaving 2-3 layers as olive oil, the caraway seeds and 1
a shell. Set the middles aside. tbsp sugar. Season, then roast for
2 Put the onion shells in a roasting 35-40 minutes until tender and
tin, then pour in 170ml of the caramelised. Set aside to cool.
sherry and all the stock. Cover the 2 Meanwhile, bring a medium pan
tin tightly with foil, then cook for of water to the boil, then cook the
30 minutes, turning the onions potatoes for 12 minutes or until
halfway through. tender. Drain and cool.
3 Meanwhile, make the stuffing. 3 Put the sliced onion in a bowl
Whizz the reserved onion in a food and cover with just-boiled water,
processor until finely chopped then soak for 2 minutes. Drain,
(but not a paste). Melt half the then return to the bowl and toss
butter in a frying pan, then fry the with a pinch of salt and the lemon
chopped onion for 7-8 minutes juice. Set aside for 20 minutes.
until lightly golden. Season, then 4 Drain the liquid from the onion
set aside. Melt the remaining into a small jug, then whisk in the
butter in the pan, then add the vinegar, the extra pinch of sugar
breadcrumbs, nuts and thyme. and the remaining 2 tbsp olive oil
Season and fry until golden. until emulsified. Season well.
Return the fried onions to the pan 5 Toss the beetroot and potatoes
with the garlic and the sherry, in a large bowl with the dressing,
then bubble briskly until the liquid then stir in the onion, lemon zest,
has evaporated. Cool slightly, then raisins and parsley.
stir in the egg yolks. PER SERVING 279kcals, 11.6g fat
4 Remove the onions from the oven (1.6g saturated), 5g protein,
and discard the cooking liquid. 39.8g carbs (22.6g sugars),
Firmly pack the shells with the 0.3g salt, 6g fibre
Roast squash with 2 tbsp olive oil Deseed and chop the squash into
blue cheese and 1 large (about 1.2kg) 1.5cm pieces (see tip). When the
pickled walnuts butternut squash oil is very hot, add the squash,
SERVES 6. HANDS-ON TIME 20 MIN, 100g vegetarian stilton (for season and roast for around
OVEN TIME 1 HOUR a non-veggie option, use 1 hour, turning once or twice, until
gorgonzola dolce or roquefort) the squash pieces are deep golden
Roast the squash up to Handful fresh flatleaf parsley, and slightly charred.
MAKE 2 Crumble over the stilton, then
AHEAD 6 hours ahead. Reheat chopped
in a 200C/180C fan/ 4-5 pickled walnuts (from delis return to the oven for 5 minutes
gas 6 oven for 15 minutes, turning or the condiments section of to melt the cheese. Sprinkle over
twice, then add the blue cheese supermarkets), chopped the parsley, chopped walnuts and
and pickled walnuts from step 2. Squeeze lemon juice some salt, then squeeze over some
There is no need to peel lemon juice and serve hot or warm.
FOOD
TEAMS the skin of the butternut 1 Heat the oven to 200/180C fan/ PER SERVING 227kcals, 14g fat
TIP
squash. After roasting, gas 6. Put the oil in a large, (4.5g saturated), 6.8g protein,
the skin becomes soft and it shallow baking tray or casserole 16.2g carbs (8.9g sugars), 0.7g
turns beautifully chewy. and put in the oven to heat up. salt, 4.9g fibre
1 medium free-range egg yolk 5 Gently brush the beaten egg all
to glaze over the loaf and bake in the
centre of the oven for 40 minutes
FOR THE FILLING until risen and golden. When the
600g butternut squash, peeled loaf is turned out of the tin and
and diced into 2cm cubes tapped on the bottom it should
2 tbsp maple syrup sound hollow if not, put back in
3 tbsp olive oil the tin and return to the oven for
Small bunch fresh thyme, 10 minutes more. If the top starts
leaves picked to brown too much, cover with foil.
150g feta, crumbled Leave the loaf to cool for 10
Small bunch fresh sage, minutes in the tin, then turn
leaves finely chopped out and transfer to a wire rack.
Cool completely before slicing
1 Heat the oven to 200C/ or tearing.
180C fan/gas 6. Gently heat the PER SERVING 373kcals, 10.9g fat
milk in a small saucepan until just (4.5g saturated), 12.8g protein,
starting to steam, then take off 54.1g carbs (8.2g sugars), 1.1g
the heat and leave to cool slightly. salt, 3.8g fibre
Sift the flour into a large mixing
bowl, add the yeast, salt and Crispy new potatoes
sugar and combine well. Pour with browned butter
in the milk and quickly bring the SERVES 6. HANDS-ON TIME 10 MIN,
dough together using a palette OVEN TIME 20-25 MIN
knife or wooden spoon.
2 Put the dough on a lightly 1kg new potatoes
floured surface and knead for 2 tbsp olive oil
10 minutes (or knead in a stand 25g unsalted butter
mixer fitted with a dough hook
on medium speed for 5-8 minutes) 1 Heat the oven to 200C/
until the dough springs back 180C fan/gas 6. Put the new
Swirled butternut to a light touch. Put the dough potatoes in a pan of cold salted
squash, feta and in a lightly oiled bowl, cover with water and bring to the boil.
sage loaf cling film and leave in a warm Reduce the heat, then simmer
SERVES 8. HANDS-ON TIME 50 MIN, place until it has risen to almost for 10 minutes until just tender.
OVEN TIME 1 HOUR 30 MIN, PLUS double its size about 1 hour Drain them well, then tumble
RISING AND PROVING (see Make Ahead). into a roasting tray.
3 Meanwhile, for the filling, put 2 Press gently with a fork to crush
Make the dough to the squash in a large roasting slightly, then toss with the oil and
MAKE the end of step 2 up to tray. Toss with the maple syrup roast for 20-25 minutes until
AHEAD
24 hours in advance. and oil, then season with salt golden and crispy, shaking gently
Keep in the fridge until needed, and pepper. Sprinkle with the halfway through cooking. Melt
but bring back to room thyme leaves, then roast for the butter in a small pan over
temperature before knocking 45-50 minutes, turning the squash a low heat. Let the butter bubble
back, shaping and proving (step 4). halfway through. When cooked, until it starts to turn brown and
You dont have to fill it should be very soft inside and smell nutty, then immediately
FOOD
TEAMS the bread dough with golden on the outside. drizzle over the potatoes. Season
TIP
squash you can roast 4 Roughly mash the roasted the potatoes with sea salt and
different root veg, such as squash, then mix with the feta and serve immediately.
beetroot, until very soft. chopped sage. Once the dough PER SERVING 181kcals, 7.6g fat
Or, if chocolate is your thing, has risen, knock it back (knead (2.9g saturated), 2.9g protein,
spread warmed Nutella thickly the air out) on the floured work 25g carbs (2.1g sugars), 0.1g salt,
over the dough instead of the surface for 1-2 minutes, then roll 2.2g fibre
savoury filling (warming it will it out with a rolling pin to roughly
help it spread more easily). 25cm x 30cm. Spread the squash
and feta mix evenly over the
300ml whole milk dough. Starting from one of the
450g strong bread flour, plus short sides, roll the dough tightly
extra to dust into a swiss roll shape, put it in
7g fast-action dried yeast a 1 litre loaf tin and leave to prove
1 tsp salt in a warm place for around
1 tsp caster sugar 40 minutes until risen and puffed.
100g extra-mature cheddar, Giant potato rsti
coarsely grated SERVES 8. HANDS-ON TIME 25 MIN,
heaped tsp fine salt OVEN TIME 1 HOUR 15 MIN
1 tsp baking powder
tsp bicarbonate of soda Make the rsti up to
2 large free-range eggs, beaten MAKE 8 hours ahead, keep in the
AHEAD
80g unsalted butter tin and heat in a 180C/
160C fan/gas 4 oven for 20-25
FOR THE SOURED CREAM minutes to warm up. Freeze the
6 spring onions, halved cooked rsti in its tin, well wrapped
Vegetable oil for rubbing in cling film, for up to 1 month.
300ml soured cream Defrost well, then warm through
Large handful fresh coriander in a medium oven to serve.
leaves, roughly chopped A shallow cake tin helps
FOOD
Grated zest 1 lime and juice TEAMS the top crisp up. A high-
TIP
sided tin blocks the heat.
1 Heat a large frying pan over a
medium heat. Toast the cornmeal Olive oil for frying and greasing
in the pan, tossing occasionally, 30g butter, plus an extra knob
until fragrant. Transfer half the 3 onions, sliced
toasted cornmeal to a mixing 4 garlic cloves, sliced
bowl, then add the buttermilk 6 thyme sprigs, leaves stripped
Jalapeo cornbread and honey. Mix well, then leave 1.5kg red-skinned potatoes
with charred spring to soak for 2-3 hours. 1 tbsp sea salt
onion soured cream 2 Heat the oven to 220C/ 3 large free-range eggs, beaten
SERVES 6-8. HANDS-ON TIME 35 MIN, 200C fan/gas 7. Add the rest bunch fresh chives, finely
OVEN TIME 30 MIN, PLUS 2-3 HOURS of the cornmeal, the flour, spring chopped
SOAKING onions, sweetcorn, jalapeos,
grated cheese, salt, baking 1 Put a good glug of olive oil and a
Make the cornbread powder, bicarb and eggs to the knob of butter in a frying pan over
MAKE up to 24 hours ahead soaked cornmeal and mix well. a low-medium heat. When hot, add
AHEAD
and keep cool, wrapped 3 Melt the butter in a heavy- the onions and garlic and cook for
in foil. Char the onions up to based ovenproof 20cm frying 15-20 minutes until soft, sweet
12 hours in advance and keep pan and let it foam and start and golden. Add the thyme for the
covered in the fridge. to brown, swirling it to coat the last few minutes. Cool slightly.
Freeze the cornbread, wrapped pan. Tip the excess butter into 2 Meanwhile heat the oven to
in cling film and foil, for up to the cornbread mix and stir in. 200C/180C fan/gas 6. Coarsely
1 month. Defrost completely, 4 Pour the mixture into the grate the potatoes, then wrap in a
then warm in a low oven to serve. buttered frying pan, then transfer clean tea towel and squeeze
You can buy coarse to the oven for 10 minutes. Turn against the side of the sink to
FOOD
TEAMS cornmeal in larger the oven down to 180C/160C fan/ remove as much liquid as you can.
TIPS
supermarkets or in gas 4 and bake for 20 minutes 3 Grease a 23cm shallow cake tin
specialist Caribbean, Italian more or until the top is golden and (see tip) with a removable base
or American food shops. If you set. Let it cool until just warm. (not a springform tin). Put the
cant find it, use polenta instead 5 Meanwhile, make the soured squeezed grated potato in a large
(but not the instant kind). cream. Put a frying pan over a mixing bowl with the cooled onion
Fresh jalapeos vary in heat, so high heat until smoking hot. Rub mixture, together with the salt,
taste one before adding more. If the spring onions with a little oil, eggs, chives and some freshly
you cant find them, use regular season with salt and pepper, then ground black pepper. Mix well
green chillies or pickled jalapeos, add to the pan. Cook for 10-15 with your hands and put in the
patted dry with kitchen paper. minutes, turning occasionally, cake tin (dont pack it down too
until well charred. Put the soured tightly). Cook the rsti for 1 hour,
150g coarse cornmeal cream in a bowl, snip in the then remove, dot the 30g butter
(see tips) charred spring onions, then stir in over the surface and put back in
280ml buttermilk the coriander, lime zest and juice. the oven for another 15 minutes or
1 tbsp clear honey Season well. Serve wedges of until golden brown on the top.
50g plain flour cornbread with the soured cream Remove from the tin and serve
3 spring onions, finely sliced for spreading or dunking. straightaway or just warm.
200g tin sweetcorn, drained PER SERVING (FOR 8) 371kcals, PER SERVING 286kcals, 9.5g fat
and rinsed 24.2g fat (13.3g saturated), 10.6g (3.7g saturated), 7.8g protein,
1-2 jalapeo chillies, finely protein, 27g carbs (8g sugars), 39.8g carbs (5g sugars), 2g salt,
chopped (see tips) 1.1g salt, 1.6g fibre 5.3g fibre
Roasted beetroot
with soured cream,
hazelnuts and dill
SERVES 8-10. HANDS-ON TIME 20 MIN,
OVEN TIME 40-45 MIN
Peel the beetroot the

MAKE night before cooking if you
AHEAD
want to. Store in the fridge
in a plastic bag until needed.
You dont need to leave the
garnish until the last minute. Cut
the dill the night before and keep
in a small plastic container,
wrapped in damp kitchen paper in
the fridge.
Toast and chop the hazelnuts
the night before and keep in an
airtight container overnight.
11-13 medium beetroot

(about 1.3kg)
3 tbsp olive oil
2 tsp caraway seeds
150ml soured cream
3 tbsp finely chopped dill
25g toasted chopped
hazelnuts
1 Preheat the oven to 200C/

180C fan/gas 6. Peel the beetroot
under running water (use rubber
gloves if you dont want to stain
your hands) and cut into large
chunks. Scatter into a large
ovenproof roasting tin or dish,
drizzle with olive oil and add the
caraway seeds, then roast for cooking for vegetarians, use potato. Make the incisions as
40-45 minutes until soft and 50g goose fat instead. Its a close together as you can
slightly shrivelled. traditional Christmas ingredient about 2mm apart works well.
2 Stir through the soured cream and makes exceptionally crispy 2 Put the potatoes in a bowl of
mixed with a splash of warm water and tasty roast potatoes. well salted water and leave to
to coat the beetroot evenly. Spoon Dont worry if your potato stand for 30 minutes, then drain.
FOOD
into a serving dish and scatter TEAMS chunks arent very evenly 3 Heat the oven to 200C/
TIP
with the dill and hazelnuts. sized. Variety is a good 180C fan/gas 6. Briefly pat the
PER SERVING (BASED ON 10) idea, as you end up with a mixture potatoes dry with kitchen paper.
125kcals, 8.2g fat (2.5g saturated), of large fluffy roasties and small Heat the olive oil in a large
3.4g protein, 10.1g carbs (9.3g crisp roasties. roasting tin, then tumble the
sugars), 0.2g salt, 3.7g fibre potatoes into it, turning to coat in
2.5kg floury potatoes such the olive oil but making sure all
Hasselback potatoes as maris piper, estima or the cut sides are uppermost in
SERVES 8-10. HANDS-ON TIME 25 MIN, king edward the pan. Roast for 1 hour 10-20
OVEN TIME 1 HOUR 10-20 MIN, PLUS 5 tbsp olive oil minutes, basting every so often,
SOAKING until the potatoes are golden and
1 Cut the potatoes into large, crisp, and tender all the way
Peel and cut the potatoes roughly even-size chunks (see through. Sprinkle with sea salt
MAKE the day before and leave tip). Put each potato chunk and serve with the turkey.
AHEAD
to soak overnight in salted flat- side down on a chopping PER SERVING (BASED ON 10)
water somewhere very cool. board and, using a sharp knife, 254cals, 7.6g fat (2g saturated),
Cooking the potatoes in make a series of cuts into it, 5g protein, 40.2g carbs
KNOW- olive oil works brilliantly along its whole length, to about (1.4g sugars), trace salt,
HOW
here, but if youre not two thirds of the depth of the 4.3g fibre
Roasted brussels sprouts PER SERVING 331kcals, 9.8g fat
with caramelised (3.4g saturated), 6.7g protein,
shallots, apple and sage 51g carbs (19g sugars), 0.4g
SERVES 4-6. HANDS-ON TIME salt, 6g fibre
10 MIN, OVEN TIME 30 MIN
Spiced bread gratin
300g brussels sprouts, quartered SERVES 8. HANDS-ON TIME 25 MIN,
4 small round shallots, peeled OVEN TIME 25-30 MIN, PLUS INFUSING
and halved
1 braeburn or similar British Remove the gratin after
eating apple, cored and sliced MAKE 25 minutes cooking, cool,
AHEAD
30g unsalted butter, melted then wrap well in its dish.
Good pinch of caster sugar It will keep for up to one month.
1 tbsp cider vinegar Defrost, then finish in a hot oven
8 fresh sage leaves until piping hot throughout.
Use good bread here (not
FOOD
1 Heat the oven to 200C/ TEAMS sourdough) the cheap,
TIP
180C fan/gas 6. Bring a small stuff will disintegrate.
pan of water to the boil, add the
sprouts and parboil for 3-4 400ml double cream
minutes. Drain, refresh under 600ml whole milk
cold water, then toss in a bowl 6 fresh bay leaves
with the shallots, apple, melted 12 cloves
butter, sugar and vinegar. Season 4 mace blades
well. Tip into a roasting tin and 50g unsalted butter, plus an
scatter over the sage. Roast for extra knob, melted, for brushing
25 minutes until golden and 2 onions, finely chopped
starting to caramelise. Whole fresh nutmeg for grating
PER SERVING (BASED ON 6) 3 large free-range eggs,
77kcals, 4.9g fat (2.9g saturated), plus 3 yolks
2.1g protein, 5.9g carbs (5.2g 350g good quality white bread,
sugars), trace salt, 3.6g fibre crusts cut off, torn into chunks
Maple, cheese and 1 Heat the double cream, milk,

rosemary sweet 4 of the bay leaves, the cloves
potato chips and mace in a pan until steaming.
SERVES 4 AS A SIDE OR SNACK. Remove from the heat and leave
HANDS-ON TIME 10 MIN, to cool and infuse for 60 minutes.
OVEN TIME 35 MIN 2 Melt the butter in a frying pan
with the onions, then cook gently
Heat the oven to 200C/180C fan/ for 5-10 minutes until the onions
gas 6. Slice 3 large sweet are softened but not coloured.
potatoes into long thin chips Grate over plenty of nutmeg while
(no need to peel). Divide between theyre cooking. Remove from the
2 large non-stick roasting tins pan and leave to cool.
(the biggest you have) and add 3 Mix the eggs and yolks in a jug,
2 tbsp olive oil and 1 tbsp then strain over the milk/cream
cornflour to each tin. Toss the mixture. Season, then stir well.
chips to coat, then scatter with 4 Heat the oven to 160C/140C
sea salt. Roast for 20 minutes, fan/gas 3. Layer the bread chunks
then drizzle over 4 tbsp maple with the onions in a 1.5 litre
syrup and scatter over 4 snipped ovenproof gratin dish. Pour over
rosemary sprigs. Return the the milk/eggs mixture, brush with
trays to the oven for 10 minutes. the melted butter, tuck in the
Grate over a generous amount remaining 2 bay leaves, then bake
of parmesan or vegetarian for 25-30 minutes until golden
alternative, then cook for and crisp on top. Leave to stand
another 10-15 minutes, turning for 10 minutes, then serve.
the chips occasionally. When PER SERVING 516kcals, 40.8g fat
caramelised, crisp and fragrant, (23.4g saturated), 11.5g protein,
scatter with more sea salt and 26.7g carbs (6.7g sugars), 0.8g
serve immediately. salt, 1.3g fibre
Purple sprouting
broccoli gratin
SERVES 4-6. HANDS-ON TIME 25 MIN,
PLUS INFUSING
800g purple sprouting broccoli

(prepared weight)
600ml whole milk
1 medium onion, quartered
4 bay leaves
1 large piece mace (blade)
8 cracked black peppercorns
50g unsalted butter, plus extra
for greasing
40g plain flour
5 tbsp double cream
tsp freshly grated nutmeg
50g finely grated mature cheddar
1 Halve the sprouting broccoli

stems and peel the lower halves
if thick and tough. Put the milk,
onion, bay leaves, mace and
peppercorns into a small pan,
bring slowly to the boil, then set
aside off the heat for at least
20 minutes so flavours infuse.
2 Bring the infused milk back to
the boil, then strain it into a jug
(discard the flavourings). Melt the
butter in a medium pan, stir in the
flour and cook gently for 1 minute.
Remove from the heat and
gradually beat in the hot milk.
Return to the boil, stirring, then
simmer for 5 minutes, stirring
now and then. Stir in the cream,
nutmeg and some salt and white
pepper to taste. Keep warm over
a very low heat, continuing to stir Warm potato salad tbsp clear honey
the mixture now and then so a with green tahini 4 tbsp olive oil
skin doesnt form. and herb dressing
3 Heat the grill to high. Put the SERVES 4. HANDS-ON TIME 30 MIN 1 Boil the potatoes in a large
broccoli in a steamer (or colander/ pan of salted water for about
sieve) set over a pan of boiling Make the potato salad a 25 minutes or until tender, then
water, sprinkle with salt, cover MAKE day ahead. Let it come to drain and leave to cool slightly.
AHEAD
and steam until just tender room temperature, then 2 Blend the rest of the ingredients
(freshly picked will take no more keep covered in the fridge. together (except the tbsp
than 3 minutes, shop-bought may Refresh it with a little olive oil chopped mint and lemon wedges)
take 5-6 minutes). Drain the to serve, if needed. in a small food processor, or
broccoli, wait for the steam to die pound in a pestle and mortar,
down, then lay over the base of a 1kg small salad potatoes into a smooth paste.
large, lightly buttered, shallow 25g tahini 3 While the potatoes are still
ovenproof dish. Pour over the Small bunch fresh warm, cut them in half, then toss
warm sauce, then sprinkle with flatleaf parsley with the dressing and a generous
the grated cheddar. Grill for 4-5 Small bunch fresh mint, pinch of salt. Scatter with the
minutes or until the top is golden plus tbsp extra, chopped, extra chopped mint, then squeeze
in places and bubbling. to garnish over a little lemon juice to serve.
PER SERVING (BASED ON 6) Small bunch fresh basil PER SERVING 336kcals, 15.1g fat
310kcals, 23g fat (14.1g saturated), Zest and juice 1 lemon, plus (2.2g saturated), 6.4g protein,
12.7g protein, 12.9g carbs (7.7g wedges to squeeze over 40.9g carbs (4.9g sugars), trace
sugars), 0.3g salt, 5.2g fibre 1 garlic clove, crushed salt, 5.6g fibre
beetroot (including the stem 2 tbsp salt
if still attached), then cut an x in 2kg potatoes, cut into
the top of each beetroot, to about thin chips
a third of the way down. Put each 2 tbsp sunflower oil or olive oil
beetroot on a square of baking
paper or foil, then drizzle over FOR THE SPICED SALT
1 tbsp of the spiced oil, including tsp hot paprika (not smoked;
the spices. (If you have more than see tips)
8 beetroot divide the oil evenly 1 tsp fennel seeds
between them) 1 tsp coriander seeds
2 Tightly wrap the beetroot in the 1 tbsp Maldon sea salt flakes
paper/foil, then put in a baking dish Small bunch fresh chives,
in the oven for 1 hour 15 minutes finely chopped
for small-medium beetroot, or bake
for 10-15 minutes longer FOR THE SMOKED GARLIC MAYO
if theyre large ones. 200g good quality vegan
3 For the dressing, roughly chop mayonnaise (or regular mayo
the herbs and whizz in a food for non-vegans)
processor with the yogurt, lemon 1 garlic clove, crushed
juice, olive oil and seasoning. -1 tsp Halen Mn smoked
Serve the beetroot with the water (see tips), to taste
yogurt dressing on the side. Squeeze lemon juice (optional)
(3.9g saturated), 3.1g protein, 1 Stir the salt into a large bowl
5.3g carbs (4.8g sugars), of cold water, add the chips and
0.8g salt, 1.9g fibre leave to soak for 30 minutes. Heat
the oven to 200C/180C fan/gas 6.
Baked spiced beetroot Chips with spiced salt & 2 Drain the potatoes, then pat
with herb yogurt sauce smoked garlic mayo dry with kitchen paper. Put the
SERVES 8. HANDS-ON TIME 15 MIN, SERVES 6-8. HANDS-ON TIME 30 MIN, oil in your largest roasting tin
OVEN TIME 1 HOUR 15 -1 HOUR 30 MIN OVEN TIME 30-35 MIN, PLUS SOAKING (or divide it between 2 tins you
dont want to crowd the chips),
Make the spiced oil up to The spiced salt (without then heat in the oven until
MAKE 24 hours ahead and keep MAKE the chives) will keep for shimmering hot. Remove from
AHEAD AHEAD
in a sealed jar. up to 3 months in an the oven and carefully toss the
airtight container somewhere cool chips through the fat, turning to
Seeds from 3 cardamom pods and dry. The mayo will make sure theyre evenly coated.
2 tsp cumin seeds keep for 4-5 days in a container Bake for 30-35 minutes, turning
1 tsp coriander seeds in the fridge. occasionally, until they are
120ml extra-virgin olive oil Put the spices and herbs evenly golden and crisp.
FOOD
1 tsp sea salt TEAMS of your choice into the salt 3 Meanwhile, make the spiced
TIPS
8-12 beetroot, depending in step 3 the options are salt. Put all the ingredients
on size almost endless. More robust except the salt and chives into a
herbs will fare better than the pestle and mortar, then pound to a
FOR THE YOGURT DRESSING soft-leaf varieties. rough powder. Stir through the
Small bunch each fresh mint, Smoked water from Halen Mn salt and chives, then set aside
fresh coriander and fresh is available on ocado.com or (see Make Ahead).
parsley halenmon.com. Its very strong, 4 Combine the mayonnaise,
250g dairy free yogurt (or greek and useful for adding a smoky crushed garlic and smoked water
yogurt for non-vegans) flavour to anything from in a small bowl. Taste and season
Juice lemon casseroles to cocktails. You can you may want to add a squeeze
Drizzle extra-virgin olive oil also use smoked garlic (available of lemon juice. Once the chips are
from larger supermarkets and cooked, remove from the oven and
1 Heat the oven to 200C/ delis) instead of the smoked toss them liberally with the spiced
180C fan/gas 6. Lightly toast the water and garlic. It can vary in salt. Tip onto a platter, scatter a
cardamom, cumin and coriander smokiness so taste and add little more salt over, then serve
seeds in a dry frying pan for 2-3 accordingly. If you cant find immediately with the mayonnaise
minutes, tossing regularly, until either of the above, use a few for dunking.
fragrant. Lightly crush in a pestle pinches of smoked paprika instead. PER SERVING (FOR 8) 420kcals,
and mortar, then mix with the oil If youre not vegetarian, beef 22g fat (1.8g saturated), 5.5g
and salt in a small bowl (see Make dripping and duck or goose fat protein, 47.4g carbs (2.8g sugars),
Ahead). Cut the tops off the make great-tasting chips. 2.3g salt, 5.5g fibre
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For the
PERFECT
ENDING
For many the final course is the favourite course and a spectacular
dessert will ensure everyone leaves the table with a smile on their face.
When it comes to showstopping puds, weve saved the best till last
Chocolate and coffee until the mixture is thick and strength of your coffee you may
swiss roll pale, and leaves a ribbon from want to add more sugar. Whip
SERVES 8-10. HANDS-ON TIME 40 MIN, the whisk when lifted. Sift in the the cream until it forms soft
OVEN TIME 20 MIN, PLUS CHILLING 50g cocoa, then fold in with a peaks. Fold in the 15g chocolate-
metal spoon or balloon whisk. covered coffee beans.
Make the sponge and 2 In a separate, spotlessly clean 6 Unroll the sponge, then spread
MAKE freeze in the tin, well bowl, beat the egg whites with with the cream, leaving a 1-2cm
AHEAD
wrapped in cling film, an electric hand mixer until the border. Using the paper to help
for up to a month. mixture forms soft peaks it you again, take a grip on one of
should just peak and flop over the short ends and roll up the
FOR THE SPONGE when you lift the beaters. Fold sponge as tightly as possible over
Butter or vegetable oil for the whites into the yolk mixture the cream you want a really
greasing with a balloon whisk or metal good swirl once you cut into it. Sit
6 large free-range eggs, spoon, starting with a heaped the roll on its seam, wrapped in
separated tablespoonful to loosen the mix, the cocoa-covered paper, and chill
150g golden caster sugar then adding the rest in thirds. Be for 1 hour or overnight.
50g good quality cocoa powder, careful not to knock out the air. 7 Take the swiss roll out of the
plus extra to dust 3 Gently pour the mixture into fridge 1 hour before serving.
50g good quality dark chocolate, the prepared tin and bake for Remove the baking paper, then
melted, to decorate 15-20 minutes until risen and dust over a little more cocoa to
springy to the touch. Remove from even up the coating. Drizzle the
FOR THE COFFEE CREAM FILLING the oven and leave to cool slightly melted chocolate over the top
175ml double cream in the tin (see Make Ahead). haphazardly, then decorate with
35g icing sugar, sifted 4 Turn the sponge out onto a sheet some extra chopped chocolate-
1-2 tbsp very strongly brewed of baking paper dusted liberally covered coffee beans.
coffee, cooled (to taste) with cocoa powder. Peel off and PER SERVING (for 10) 270kcals,
15g chocolate-covered coffee discard the attached baking paper 17.4g fat (9.1g saturated), 6.7g
beans, finely chopped, plus from the tin. While still warm, protein, 22.6g carbs (22g sugars),
extra, roughly chopped, to gently but firmly roll up the 0.3g salt, 1g fibre
decorate sponge, starting at one of the
shorter edges, using the cocoa
1 Heat the oven to 180C/160C dusted paper to help you, so you
fan/gas 4. Grease and fully line have a short, fat roll. Set aside.
a 30cm x 20cm swiss roll tin with 5 To make the filling, combine the
baking paper. Put the egg yolks cream, icing sugar and coffee in
and sugar in a large bowl and a mixing bowl. Taste to check the
whisk with an electric hand mixer flavour depending on the
SWEET THINGS
Good slug brandy or rum
100g unsalted butter, softened
275ml double cream
1 tbsp black treacle
1 Put the dates in a mixing bowl

with the boiling water. Leave for
30 minutes until cool, then mash
with a fork to a rough pulp. Stir
in the vanilla and set aside. Butter
a 1.2 litre ovenproof dish and set
aside. Heat the oven to
170C/150C fan/gas 3.
2 While the dates are soaking, use
an electric mixer or wooden spoon
to beat the 90g butter and 150g
sugar until light and creamy. Add
the eggs one at a time, beating
well before adding the next. Beat
in the black treacle, then mix the
flour with the bicarb and gently
fold in one third using a metal
spoon or balloon whisk. Fold in a
third of the milk, then repeat until
all the flour and milk are used up.
Stir the soaked dates, with their
liquid, into the batter it may
curdle, but dont worry. Spoon into
the prepared dish.
3 Bake for 50 minutes or until the
pudding is risen and firm, and a
skewer pushed into the middle
comes out clean (cover with foil
after 40 minutes if the edges are
browning too much). If the skewer
comes out with what looks like
uncooked mixture on it, it might
be a piece of date. Taste it if you
can taste uncooked flour it will
need longer.
4 Meanwhile, make the toffee
sauce. Put the 225g sugar, brandy,
100g butter and half the cream in
Ultimate sticky container, defrost and reheat a large, heavy-based pan and heat
toffee pudding on the hob. gently. When the sugar has
SERVES 6-8. HANDS-ON TIME 30 MIN, dissolved, turn up the heat, stir in
OVEN TIME 50 MIN 160g whole dates, stoned the treacle and bubble, stirring,
and roughly chopped for 2-3 minutes until the mix is a
Make the pudding up to 150ml boiling water rich toffee colour. Take the pan
MAKE 1 day in advance (although 1 tsp vanilla extract off the heat and stir in the rest of
AHEAD
its at its absolute best on 90g butter, softened, plus the cream. Keep warm.
the day its made) and keep extra for greasing 5 Leave the pudding to cool for
covered in the fridge. Bring back 150g light muscovado sugar 20 minutes, then skewer it all
to room temperature and warm 2 large free-range eggs over and pour over half the sauce.
through in an oven heated to 2 tbsp black treacle Leave for another 15 minutes,
170C/150C fan/gas 3 for 175g self-raising flour then serve drizzled with the rest
20-25 minutes, then serve with 1 tsp bicarbonate of soda of the sauce, with ice cream
the reheated sauce. 100ml whole milk (preferably if you like.
Freeze in its dish, well wrapped jersey or gold top) PER SERVING (FOR 8) 705kcals,
in cling film, for up to 3 months. 40.8g fat (25g saturated), 6g
Defrost, then reheat as above. FOR THE TOFFEE SAUCE protein, 78.7g carbs (63.2g
Freeze the sauce in an airtight 225g light muscovado sugar sugars), 0.9g salt, 2g fibre
SWEET THINGS
Banana and hazelnut constantly, until steaming. medium oven, then whizz to fine
chocolate pots Scatter in 250g finely chopped crumbs in a food processor along
MAKES 8. HANDS-ON TIME 40 MIN, dark chocolate (70 per cent cocoa with 1 tbsp light muscovado
PLUS CHILLING solids), then take off the heat and sugar (or very finely chop the
stir to combine. Transfer to a food nuts and mix with the sugar).
The finished pots will processor and whizz until smooth Keep somewhere cool in an
MAKE keep in the fridge for up (or use a stick blender). Strain airtight container or bag until
AHEAD
to 48 hours. into a jug, discarding anything needed. To serve, scatter some
left in the sieve, then divide of the sugared hazelnuts over the
Mash 4 very ripe bananas in a among 8 small glasses or pots. top of each pot. Put the rest in a
bowl, then mix in 250ml double Cover each with a piece of cling bowl for people to add themselves.
cream, a good pinch of sea salt film, leave to cool completely, PER SERVING 451kcals, 30.4g fat
flakes and 75g light muscovado then chill (see Make Ahead). (16.1g saturated), 3.7g protein,
sugar. Pour into a heavy-based Meanwhile, toast 60g blanched 41.7g carbs (40.2g sugars),
pan and heat very gently, stirring hazelnuts on a baking sheet in a 0.2g salt, 2.4g fibre
bottomed cake tin and set aside.
Put the biscuits and coconut in a
food processor and whizz to fine
crumbs. With the mixer running,
pour in the melted butter and
coconut oil and process until
combined. Tip the mixture into the
prepared cake tin. Using the back
of a metal spoon, press down on
the crumbs to form the base,
working them all the way up the
sides of the tin to form a deep tart
case. Smooth the base until even,
then chill until needed.
2 Heat the oven to 160C/140C
fan/gas 3. To make the filling, put
the cream cheese, coconut cream
and condensed milk in a large
mixing bowl and beat with an
electric mixer for 1-2 minutes
until combined. Gradually beat
in the lime juice, then the eggs.
Pour the mixture into the biscuit
base (dont let it come over the
sides of the biscuit). Bake for
50-60 minutes until lightly set
it should wobble in the centre
a lot when gently pushed, but
it will firm up in the fridge.
3 Remove to a wire rack, still in its
tin, and cool completely, then chill
(see Make Ahead). To serve, bring
back to room temperature before
removing from the tin.
4 To make the caramel, put the
sugar in a heavy-based frying pan
and heat very gently until
completely dissolved every now
and then gently stir it back and
forth with a fork to distribute the
sugar evenly. Turn the heat up and
bubble to a rich golden-red
colour, then remove from the heat
Coconut and lime FOR THE FILLING quickly and add the butter and
cheesecake with 560g full-fat cream cheese rum. It will spit, so be careful. Stir
passion fruit caramel 250ml coconut cream (we like to combine everything, putting the
SERVES 12. HANDS-ON TIME 45 MIN, Blue Dragon) pan back on the heat if the
OVEN TIME 50-60 MIN, PLUS COOLING 397ml tin condensed milk caramel hardens. Once smooth,
Juice 4 limes stir through the double cream and
Without the caramel, 4 medium free-range eggs the sea salt flakes.
MAKE this will keep chilled 5 Put in a heatproof bowl, cover
AHEAD
for 6 hours or, wrapped FOR THE CARAMEL with a piece of cling film directly
in cling film, frozen for up to 100g caster sugar touching the surface, then leave
1 month. Defrost, then drizzle 25g unsalted butter to cool for 30 minutes. Mix the
with the caramel. Good splash rum passion fruit pulp into the
75ml double cream, at room caramel, then serve drizzled over
FOR THE BASE temperature the cheesecake while the caramel
Flavourless oil for greasing 1-2 pinches sea salt flakes is still a little warm.
300g digestive biscuits Pulp from 3 ripe passion fruit PER SERVING 631kcals, 45.4g fat
50g desiccated coconut (28.4g saturated), 10.1g protein,
160g unsalted butter, melted 1 For the base, lightly oil a 20cm 43.9g carbs (32g sugars), 0.8g
25g coconut oil, melted diameter, 8-10cm deep loose- salt, 1.9g fibre
SWEET THINGS
Gluten-free Christmas tsp freshly grated nutmeg with a little oil, cut a disc of
pudding 100ml cognac or brandy non-stick baking paper large
SERVES 8-10. HANDS-ON TIME 30 MIN, 180g dark muscovado sugar enough to line the bottom of the
SIMMERING TIME 4 HOURS AND 2 HOURS, 1 granny smith apple, grated basin and press it down into it.
PLUS 24 HOURS STEEPING 1 large carrot, grated Spoon in the pudding mixture
250g ground almonds until two thirds full. Cover the top
Make the pudding and give 50g gluten-free cornflour with a disc of baking paper, then
MAKE it its first steam up to 3 1 tsp gluten-free baking powder cover the basin with a large sheet
AHEAD
months ahead. Keep in its 2 medium free-range eggs of baking paper and a large sheet
foil wrapper in a cool, dark place. 50ml vegetable oil, plus extra of foil, both with pleats in.
Dip a metal spoon in hot for greasing 6 Once youve covered the basin,
FOOD
TEAMS water before spooning out 2 tbsp black treacle put an empty cardboard egg box
TIPS
the treacle in step 4 and it Cream or custard to serve (see tips) in the bottom of a large,
will drop easily from the spoon. deep, lidded saucepan big enough
Use an undyed (grey) egg box YOULL ALSO NEED to comfortably hold the pudding. Sit
in step 6 as a coloured one may 2 litre pudding basin the pudding on top, nestling it down
stain your pan or pudding basin. Kitchen string slightly, then pour boiling water
To flame the pudding, put it into the pan so it comes just over
on a lipped plate (not a flat one 1 In a large bowl, combine all the halfway up the pudding. Put the lid
as pictured here). Heat a small dried fruit, citrus zests and juices, on, put the pan over a low-medium
ladle of brandy over a gas flame, the spices and alcohol. Cover with heat and simmer gently for 4 hours,
then light it with a match and cling film and leave for 24 hours. checking the water level every so
carefully pour over the pudding. 2 When the fruit has steeped, mix often, topping up with boiled water
Cornflour and baking powder in the sugar, apple and carrot with when it drops below halfway.
are usually gluten-free but can a wooden spoon until combined. 7 Once the pudding has steamed,
contain wheat based anti-caking 3 In a medium bowl, combine the remove from the pan and leave to
agents, so check the ingredients. ground almonds, cornflour and cool. Store in a cool place until the
baking powder with a pinch of salt. day of serving (see Make Ahead).
100g currants 4 Using an electric mixer, beat the 8 To serve, set up the saucepan as
100g sultanas eggs one at a time into the soaked in step 6. Simmer the pudding
100g dried sour cherries fruit mixture, then stir in the oil gently for 2 hours, then remove
Grated zest and juice 1 lemon and treacle (see tips). Finally, stir PER SERVING 432kcals, 19.2g fat
Grated zest and juice orange in the ground almond mixture (1.7g saturated), 9.1g protein,
1 tsp ground mixed spice until everything is well combined. 49g carbs (43.5g sugars), 0.2g salt,
1 tsp ground cinnamon 5 Grease a 2 litre pudding basin 2.3g fibre
Cherry strudel with of a spoon to extract as much
hazelnut milk ice cream milk as possible (use the
SERVES 8. HANDS-ON TIME 30 MIN, hazelnuts for a smoothie or
OVEN TIME 30 MIN, PLUS INFUSING AND porridge). Add the condensed
AT LEAST 6 HOURS FREEZING milk, whipped double cream
and liqueur, then whisk with
Make the ice cream up to a balloon whisk until combined
MAKE 1 month ahead and keep and smooth. Transfer to a
AHEAD
in the freezer. Keep the freezerproof container, cover
cooked, cooled strudel, covered, and freeze for at least 6 hours
for up to 6 hours. Serve at room or until solid. Remove from the
temperature, or warm through freezer 20 minutes before serving
in a medium oven. so the mix becomes spoonable.
We used JR Feuilles de 3 To make the strudel, drain the
FOOD
TEAMS Filo from Waitrose here, black cherries, reserving the
TIP
which is thinner and kirsch. Put the dried sour
squarer than JusRol. If using cherries in a pan, add enough of
JusRol filo pastry, youll only the reserved kirsch to cover them,
need 3-4 sheets and the strudel then bring to a gentle simmer.
will be shorter and fatter. Remove from the heat and cool
completely, then drain the sour
FOR THE CHERRY STRUDEL cherries and toss them with the
2 x 390g jars black cherries black cherries in a large mixing
in kirsch (we like Opies) bowl. Add the lemon juice, ground
100g dried sour cherries, or almonds, hazelnuts and caster
use normal dried cherries sugar, along with 4 tbsp of the
Juice lemon reserved kirsch and a pinch of salt.
6 tbsp ground almonds Toss together and taste you may
100g hazelnuts, finely chopped want a little more sugar.
2 tbsp caster sugar 4 Heat the oven to 200C/180C
5 filo pastry sheets (see tip) fan/gas 6. Lay out a sheet of filo
100g melted butter for brushing pastry on a clean, dry work
Icing sugar to dust surface with a long edge facing
you. Brush it with melted butter,
FOR THE HAZELNUT MILK ICE CREAM then lay a second sheet on top.
200g blanched hazelnuts Brush again, then lay a third sheet
500ml creamy milk on top and brush that, repeating
397ml tin condensed milk until you have 5 layers of filo (see
300ml double cream, lightly tip; brush the top layer too).
whipped 5 Spoon the cherry filling onto
1 tbsp Frangelico or amaretto the middle third of the pastry,
(optional) not quite to the edges. Lift the
left-hand third of the pastry up
1 Heat the oven to 180C/ over it, then fold over the right-
160C fan/gas 4. For the ice hand third. Fold the ends in,
cream, put the blanched scrunching them slightly to close.
hazelnuts on a baking tray Using 2 spatulas, gently turn the
and toast in the oven for about strudel over so the seam is
10 minutes until deep golden. underneath. Brush the pastry all
Cool, then whizz in a food over with more melted butter.
processor until finely chopped 6 Lightly butter a baking sheet,
(dont whizz for too long or theyll then carefully transfer the strudel
turn oily). Pour the 500ml milk onto it. Bake for 20 minutes or
into a saucepan, add the chopped until the pastry is crisp and
hazelnuts and heat until steaming, golden. Remove, leave to cool for
then remove from the heat and 5 minutes, then dust generously
leave to cool and infuse for with icing sugar. Slice and serve
1 hour, covered with cling film. with the ice cream.
2 Pour the hazelnut milk through PER SERVING 717kcals, 44.6g fat
a fine sieve into a large bowl, (19.6g saturated), 12.7g protein,
pressing down on the chopped 63.6g carbs (46.5g sugars), 0.9g
nuts in the sieve with the back salt, 3.8g fibre
SWEET THINGS
SWEET THINGS
Date and apple oven to 200C/180C fan/gas 6.

mince pies Roll out the chilled pastry to a
MAKES 16. HANDS-ON TIME 40 MIN, pound-coin thickness, then stamp
OVEN TIME 15 MIN, PLUS CHILLING out 16 x 6cm star shapes. Top the
mince pies with the stars, then
Make the mincemeat up to brush with the remaining egg yolk
MAKE 3 months ahead and keep and sprinkle with demerara sugar.
AHEAD
sealed in sterilised jars 5 Bake for 15 minutes or until
(see tip). The baked pies will keep crisp and golden. Allow to cool in
frozen, for 3 months. Defrost, then the tins before gently turning out.
warm through in a hot oven. PER PIE 331kcals, 16.5g fat
To sterilise jars and lids, (9.1g saturated), 3.8g protein,
FOOD
TEAMS wash them in warm soapy 40.4g carbs (25g sugars), 0.2g
TIP
water, rinse well, then dry salt, 2.5g fibre
in a low oven and leave to cool. Or
run through a recently cleaned Marsala-soaked
dishwasher on the hottest setting. fruit cake
SERVES ABOUT 30. HANDS-ON TIME
FOR THE MINCEMEAT 25 MIN, OVEN TIME 3-4 HOURS,
250g pitted dates, finely chopped PLUS OVERNIGHT SOAKING
50g sultanas
25g pecans, finely chopped Wrap the baked cake in
30g vegetable suet MAKE baking paper, then foil.
AHEAD
125g grated bramley apple Keep in a cool place for
(1 large apple) up to 3 months. Unwrap to drizzle
Zest 1 lemon with marsala every 2 weeks.
50ml brandy Christmas cakes are
FOOD
Freshly grated nutmeg TEAMS meant to be kept for a
TIP
Pinch ground cinnamon while and drizzled with
alcohol every few weeks. But if 120C fan /gas 1. Grease a deep
FOR THE PASTRY you prefer a less-rich fruit cake, 23cm diameter cake tin, line with
160g unsalted butter, softened dont worry about feeding it a double layer of baking paper, then
75g golden caster sugar alcohol, just eat it straightaway. grease the paper. Put the rest of
3 medium free-range egg yolks the ingredients, except the nuts,
250g plain flour, plus extra 400g sultanas in a large mixing bowl and beat
to dust 250g currants and raisins with an electric hand mixer until
Demerara sugar to sprinkle 250g glac cherries, chopped combined. Stir in the nuts along
250g dried figs, chopped with the soaked fruit and peel,
1 Combine all the mincemeat 50g mixed peel adding any liquid from the bowl.
ingredients in a large bowl. 6 tbsp sweet marsala or sweet 3 Spoon the mixture into the
2 For the pastry, put the butter sherry, plus extra for pouring prepared tin and level the top,
and caster sugar in a bowl and 300g unsalted butter, softened, then cover with another disc of
beat with an electric hand mixer plus extra to grease (see tips) baking paper. Bake for 3-4
until pale and fluffy. Beat in 2 of 300g plain flour hours until firm to the touch and
the egg yolks, one by one, adding 1 tsp ground mixed spice a skewer pushed into the middle
1 tsp water with each. Gently mix nutmeg, grated of the cake comes out clean.
in the flour until just combined. 10 green cardamom pods, seeds Remove from the oven and leave
Bring the dough together with finely crushed, pods discarded to cool completely in the tin.
your hands, then wrap in cling 1 tsp ground cinnamon 4 Discard the baking paper disc
film and chill for 30 minutes. 250g light muscovado sugar and poke several holes into the
3 On a lightly floured surface, roll 5 medium free-range eggs top of the cake with a skewer,
out the dough to the thickness of 2 tbsp black treacle then pour over a couple of extra
a 1 coin. Stamp out 16 rounds Grated zest 1 lemon tablespoons of marsala/sherry
with an 8cm cutter, then use to Grated zest 1 orange and leave to soak.
line 1-2 fairy cake tin(s), pushing 30g each hazelnuts and 5 Remove the cooled fruit cake
them into the moulds with a almonds, finely chopped from the tin and wrap well in
knuckle or small ball of excess baking paper and foil or slice
pastry wrapped in cling film. Roll 1 Mix the dried fruit and peel and serve (see Make Ahead).
up the remaining pastry, wrap in in a large bowl with the 6 tbsp PER SERVING (FOR 30) 278kcals,
cling film and chill again. sweet marsala or sherry. 11.2g fat (5.9g saturated), 3.5g
4 Fill each pastry case with 2 tbsp Cover and soak overnight. protein, 40.9g carbs (33.5g
mincemeat, then chill. Heat the 2 Heat the oven to 140C/ sugars), 0.1g salt, 2g fibre
hand mixer to stiff peaks (they
shouldnt droop when the beaters
are removed). Add the remaining
caster sugar to the whites a
tablespoon at a time, whisking
back to stiff peaks each time.
Once youve added half the sugar,
start adding in larger quantities,
whisking back to stiff peaks each
time. Once all the sugar has been
added, whisk in the vinegar to
form stiff peaks, then fold in the
hazelnuts with a metal spoon or
balloon whisk.
4 Spoon or pipe the meringues
in circles onto the baking paper
to give 3 flat circles, then swirl
the fourth circle so its a bit thicker
and more textured (this will form
the top layer). Bake for 40 minutes
until the edges are crisp and set
and the insides are still gooey.
5 Take out to cool for 20 minutes
on the trays, then transfer
carefully to wire racks or boards
to cool fully (see Make Ahead).
6 For the PX sherry chocolate
cream, put the chocolate, sherry
and brown sugar in a large,
heatproof bowl set over (but not
touching) a pan of barely
Hazelnut meringue FOR THE PX SHERRY CHOCOLATE CREAM simmering water. Melt, stirring
cake with sherry 200g dark chocolate (at least very occasionally, until smooth,
chocolate cream 70% cocoa solids), broken into then remove from the heat, stir in
SERVES 12-14. HANDS-ON TIME 1 HOUR, small pieces 150ml of the cream and leave to
OVEN TIME 40 MINUTES, PLUS COOLING 60ml pedro ximnez sherry cool to just above room
100g soft light brown sugar temperature. Whip the rest of the
Stack the cooled 800ml double cream cream to soft peaks, then gently
MAKE meringues between fold through the chocolate
AHEAD
layers of baking paper, TO DECORATE mixture with a balloon whisk,
wrapped well in cling film, and 50g dark chocolate being careful not to overmix it
freeze for up to 1 month. Defrost Good knob of butter or it will become grainy.
completely to serve. You can 20g toasted hazelnuts, 7 Spoon the chocolate cream into
assemble the cake up to 3 hours chopped a piping bag and snip off the end
before serving. Keep it cool. (see tips). Put one meringue on a
To make the cake 1 For the meringue, heat the oven serving platter and pipe a third of
FOOD
TEAMS alcohol-free, replace the to 180C/160C fan/gas 4. Draw the cream on top. Repeat with the
TIPS
sherry with a splash of an 18cm circle on each of 4 sheets next layers, finishing with the
almond or coffee extract. of baking paper, then use to line thicker meringue.
You can freeze the leftover 4 lightly oiled baking sheets. 8 To decorate, melt the 50g
yolks with a pinch of sugar for 2 Grind the nuts in a food chocolate and butter together
sweet recipes. You can either processor with 1 tbsp of the (a microwave on low is fine),
pipe the filling or swirl it on caster sugar until finely ground then cool a little. Drizzle all
with a palette knife. with some texture dont over the top, then scatter over
overgrind or it will become the nuts. The cake is best
FOR THE MERINGUE oily. (If you prefer, you can use filled as soon as you make the
Vegetable oil for greasing a pestle and mortar or finely chocolate cream, to get a good
150g hazelnuts, toasted chop the nuts with a knife, shine (see Make Ahead).
385g caster sugar then mix with the sugar.) PER SERVING (FOR 14) 605kcals,
7 large free-range egg whites 3 Put the egg whites in a 44g fat (23g saturated), 5g
(see tips) spotlessly clean mixing bowl protein, 47.1g carbs (46.7g
tsp white wine vinegar and whisk with an electric sugars), 0.1g salt, 1.6g fibre
SWEET THINGS
Tres leches cake with 125g caster sugar then bake for 30-35 minutes until
white russian syrup 100g unsalted butter, melted risen, golden and springy to the
SERVES 9-12. HANDS-ON TIME 45 MIN, 100g plain flour touch. Remove from the oven.
OVEN TIME 30-35 MIN Coffee beans to serve 3 Mix all the ingredients for the
Cocoa powder for dusting syrup, apart from the double
Make the cake and drizzle cream, in a bowl. When the cake
MAKE with the syrup up to 24 FOR THE SYRUP is still warm, leave it in its tin and
AHEAD
hours in advance. Keep 170g can evaporated milk gently poke holes all over it with a
covered in a cool place/fridge. 150ml condensed milk skewer. Spoon over half the syrup
Chill any syrup until needed. 180ml whole, creamy milk slowly, letting it sink in before
The tres leches (three 30ml vodka continuing (reserve the rest of the
KNOW- milks) cake is a Central/ 70ml Kahla syrup in the fridge). Leave the
HOW
South American classic 200ml double cream cake to cool completely in the tin,
but weve added the flavours of then cover with cling film and leave
a white russian cocktail. 1 Heat the oven to 180C/160C for at least 1 hour or overnight.
If your cake tin doesnt fan/gas 4. Lightly oil or grease a 4 When ready to serve, mix the
FOOD
TEAMS have a removable base, 20cm square cake tin and line the rest of the chilled syrup with the
TIPS
put 4 strips of folded-over bottom with baking paper (see tip). cream and divide among deep
foil under the lining 2 running Separate the eggs, putting the plates or shallow bowls. Remove
east to west and 2 running north whites in a large mixing bowl with the cake from the tin and slice into
to south so they overhang the the sugar. Whisk with an electric squares, then sit the squares in
edges of the tin. You can use these mixer to stiff peaks (about 4-5 the cream mixture. Scatter with
strips to lift out the cake, ensuring minutes), then whisk in the yolks. the coffee beans and dust with
it doesnt get damaged. Using a metal spoon, fold in the cocoa, then serve immediately.
melted butter and finally the flour PER SERVING 340kcals, 21g fat
Sunflower oil or butter for with a pinch of salt, taking care not (12.5g saturated), 6.3g protein,
greasing to knock the air out of the mixture. 27.9g carbs (21.5g sugars), 0.2g
4 medium free-range eggs 2 Pour the batter into the lined tin, salt, 0.3g fibre
Caramelised orange sure the top of the filling is
cheesecake with spun smooth and even. Put in a baking
sugar crown tray, then bake for 50-55 minutes
SERVES 10. HANDS-ON TIME 1 HOUR 20 until set but with a good wobble.
MIN, OVEN TIME 50-55 MIN, PLUS COOLING Leave to cool completely in the tin.
5 Meanwhile, prepare the
FOR THE BASE caramelised oranges. Put the
80g unsalted butter orange slices in a medium
200g digestive biscuits heatproof bowl. Put the caster
Finely grated zest 1 orange sugar in a medium non-stick
frying pan over a low heat and
FOR THE FILLING gently melt, allowing it to turn to
560g full-fat cream cheese caramel. Remove the pan from
250g mascarpone the heat and pour in 2 tbsp water,
200g caster sugar the Grand Marnier and 1 tbsp
3 large free-range eggs orange juice (take care as it may
1 tsp vanilla bean paste spit and bubble). Return to a low
50g plain flour heat and stir until the caramel
loosens. Pour over the oranges
FOR THE CARAMELISED ORANGES in the bowl and allow to cool.
3 oranges, peeled and sliced 6 Once the cheesecake is cool,
into rings, plus 1 tbsp orange turn out onto a plate and, just
juice, squeezed from the peel before serving prepare the spun
trimmings if possible (if not just sugar. Thoroughly grease a rolling
use water) pin or knife steel and lay it over
150g caster sugar baking paper. Put the 80g caster
2 tbsp Grand Marnier or similar sugar in a large deep frying pan
orange liqueur over a low-medium heat. Allow
the sugar to dissolve and slowly
FOR THE SPUN SUGAR turn into caramel. Dont stir
80g caster sugar until all the sugar has melted; tilt
the pan carefully to allow the
FOR THE MASCARPONE ICING sugar to melt evenly.
250g mascarpone 7 For spun sugar the temperature
30g icing sugar of the caramel needs to be 120C.
tsp vanilla bean extract Use a sugar or digital thermometer
to check this. You may find the
YOULL ALSO NEED caramel is already over this
20cm x 8cm deep loose- temperature. If so, set the pan
bottomed cake tin and a sugar aside briefly to let it cool slightly.
or digital probe thermometer 8 When the caramel reaches the
correct temperature, remove
1 For the base, melt the butter in a from the heat. Using a wooden
small pan over a low heat. Whizz spoon, carefully swish the
the biscuits and orange zest in a caramel back and forth over the
food processor to a crumb texture. rolling pin to create the spun
Pour in the butter and whizz until sugar. Youll need to work fast as
it resembles wet sand. the sugar sets quickly. When it has
2 Press the crumb base evenly into cooled enough youll find you can
the bottom of the cake tin so its mould it with your hands.
firm, then chill until needed. 9 Mix the icing ingredients
3 Heat the oven to 160C/140C together, then dollop it on top of
fan/gas 3. For the filling, combine the cheesecake and top with the
the cream cheese, mascarpone caramel oranges, dribbling the
and caster sugar in a mixing bowl. caramel down the sides of the
Using an electric mixer, whisk the cheesecake. Finally, add the spun
ingredients until smooth. Add the sugar on top at the table ta-dah!
eggs one at a time, then the vanilla, and serve immediately.
whisking until smooth. Stir in the PER SERVING 705kcals, 46.8g fat
flour with a wooden spoon. (30.3g saturated), 9.8g protein,
4 Pour the mixture into the tin, on 58.9g carbs (47.2g sugars), 0.7g
top of the prepared base, making salt, 1.5g fibre
SWEET THINGS
pour in the dates and their liquid 7g sachet dried active yeast
and mix well. The mixture will be 550g plain flour
runny but dont worry. Pour into 1 tsp fine sea salt
an oiled and lined 1 litre loaf tin, 2 ripe bananas, sliced
then scatter with the stem ginger
and poke the pieces into the FOR THE SYRUP
mixture. Put in the middle of the 200g unsalted butter
oven and bake for 15 minutes. Turn 200g light brown sugar
the oven down to 170C/150C fan/ 1 tsp ground cinnamon
gas 3 and cook for 50-55 minutes
until a skewer pushed into the 1 Melt half the 40g butter, then put
centre comes out clean. it in a bowl with the milk, water,
3 Meanwhile, make the caramel sugars and yeast. Leave to froth.
glaze. Put the sugar in a heavy- 2 Put the flour in the bowl of a
based pan over a gentle heat and stand mixer (or a large mixing
melt, then increase the heat and bowl) and make a well in the
bubble for 5-8 minutes to a deep centre. Sprinkle the salt around
golden caramel. Remove from the the edge. Pour the frothy yeast
heat and add the butter, stirring mixture into the well and mix,
constantly. Dont worry if it splits using a dough hook attachment
keep stirring and it will come (or with a wooden spoon), until
back together. Add the cream incorporated. Knead using a
Date and ginger cake when the butter has melted, then dough hook (or with your hands
with caramel glaze stir until smooth and glossy. on a clean surface), adding the
SERVES 10-12. HANDS-ON TIME 20 Transfer to a bowl, and cool until rest of the softened butter.
MINUTES, OVEN TIME 65-70 MINUTES it has a spreading consistency. Work until the dough starts to
4 Remove the cooked cake from come away from the bowl (or
Freeze the cooked, the oven and leave to cool in the surface). Transfer to a clean
MAKE
AHEAD uncovered cake. Defrost tin for 10 minutes, then turn out large bowl, cover with a clean tea
overnight in the fridge, and cool completely on a wire towel and leave to rise in a warm
then cover with caramel (step 3). rack. Spread the caramel over the place for around 1 hour or until
top, sprinkle with the crystallised doubled in size.
200g stoned dates, roughly ginger and serve. The cake will 3 To make the syrup, melt the
chopped keep in a container for 3-4 days. 200g butter with the light brown
1 tsp bicarbonate of soda PER SERVING (FOR 12) 298kcals, sugar in a saucepan, stirring, then
75g unsalted butter 12.3g fat (6.8g saturated), 4.3g add the cinnamon. Allow to cool
175g light muscovado sugar protein, 43g carbs (30.5g sugars), slightly, then pour a third of the
(we like Billingtons) 0.6g salt, 1.3g fibre syrup into a 2 litre loaf tin and add
2 tsp ground ginger a few of the banana slices.
3 large free-range eggs Banana and brown 4 Punch down the risen dough to
225g self-raising flour sugar monkey bread knock out the air, then divide into
2-4 pieces stem ginger from SERVES 10-12. HANDS-ON TIME 1 HOUR small balls (about golf ball size)
a jar, roughly chopped 10 MIN, OVEN TIME 35 MIN, PLUS PROVING and stack them up in the tin,
3 tbsp chopped crystallised layering with the remaining
ginger to decorate Make the dough and leave banana slices and the remaining
MAKE to rise overnight in the syrup, in drizzles.
AHEAD
FOR THE CARAMEL GLAZE fridge. Continue from 5 Cover the loaf with a tea towel
100g caster sugar step 3. Or freeze the loaf at the and leave to prove in a warm place
25g salted butter end of step 4. When ready to bake, for 45 minutes or until risen by
75ml double cream defrost and prove as in step 5 half. Heat the oven to 200C/
before baking. You can freeze the 180C fan/gas 6 with a baking
1 Heat the oven to 180C/160C baked loaf, too. Defrost and warm sheet on the middle shelf.
fan/gas 4. Put the dates in a bowl in a low oven when ready to serve. 6 Bake the loaf, covered with foil,
with the bicarbonate of soda and Make some extra syrup for 30-35 minutes or until risen
FOOD
300ml boiling water. Stir and set TEAMS on the day of eating to and golden. Leave to cool in the tin
TIP
aside. Beat the butter and sugar in drizzle over, if you like. slightly, then turn out on to a wire
a large bowl until pale and fluffy, rack. Warm up any extra syrup to
then beat in the ground ginger and 40g unsalted butter, softened pour over (see tip).
the eggs, one at a time. Dont 225ml lukewarm whole milk PER SERVING (FOR 12) 418kcals,
worry if the mixture curdles it 50ml lukewarm water 18g fat (11.4g saturated), 5.4g
will come back together. 35g caster sugar protein, 59.7g carbs (26.1g
2 Add the flour, beat well, then 20g light brown soft sugar sugars), 0.6g salt, 2.1g fibre
SWEET THINGS
Sticky gingerbread 1 tsp bicarbonate of soda 3 Bake for 50 minutes or until
bundt cake 1 tsp ground ginger a skewer pushed into the centre
SERVES 16. HANDS-ON TIME 20 MIN, 1 tsp ground cinnamon comes out clean. Leave to cool in
OVEN TIME 50 MIN 225ml natural yogurt the tin for 30 minutes, then turn out
onto a wire rack to cool completely.
We used a 2.4 litre FOR THE TOPPING 4 For the topping, put the icing
FOOD
TEAMS Heritage Bundt Pan from 75g icing sugar sugar in a bowl, then gradually
TIP
Nordic Ware. You could Fresh pomegranate seeds whisk in a drizzle of warm water
make this in a 20cm round cake until you have treacly thick icing
tin. Check the cake after its been 1 Heat the oven to 180C/ that runs thickly from a lifted
in the oven for 50 minutes, as it 160C fan/gas 4. Generously spoon. Youll need less water than
might need a little longer in the grease a 2.4 litre bundt tin (see you might think, so add it slowly.
oven before its ready. tip). Heat the butter, sugar and Drizzle the icing over the cake,
treacle gently in a pan until the then scatter over the
200g unsalted butter, plus extra butter and sugar have melted. pomegranate seeds. Leave the
to grease Beat in the stem ginger and eggs icing to set for 30 minutes or so,
300g dark muscovado sugar with a balloon whisk. then take to the table whole for
200g black treacle 2 Sift the flour, bicarb and spices maximum effect. Slice to serve.
4 balls stem ginger in syrup, into a large bowl. Pour in the PER SERVING 283kcals, 11g fat
roughly chopped sugar/butter mixture and stir with (7.1g saturated), 2.3g protein,
2 large free-range eggs, beaten a balloon whisk, then stir in the 45.4g carbs (35.8g sugars), 0.3g
200g plain flour yogurt. Pour into the greased tin. salt, 0.9g fibre
SWEET THINGS
Sticky chestnut buns (If you dont have a stand mixer,

MAKES 12. TAKES 1 HOUR TO MAKE, see Know-how.) Add the eggs and
45 MINUTES TO COOK, PLUS 4-5 HOURS 125ml hand-hot water (hot enough
RESTING AND COOLING so you can put your hand in
without discomfort), then beat on
When making brioche a low speed for 4 minutes. Loosen
KNOW- dough, if the kitchen is the mixture from the dough hook
HOW
hot, rest the dough in the and the base of the bowl, then
fridge (step 2) after kneading. (If it beat for another 4 minutes. Dont
gets too hot, it may collapse.) worry if the dough is a bit stiff
Dont have a stand mixer? You and dry. Its supposed to be this
can make the brioche dough by texture at this stage.
hand. But get your arm muscles 2 Continuing to beat on a low
primed In step 1, mix the eggs speed, gradually add the 300g
and water into the flour mixture butter a small piece at a time,
with a wooden spoon to give a stiff waiting for each piece to become
dough. Tip onto a lightly dusted incorporated before adding the
work surface, then pull the dough next (this should take about 10
up and slap it down on itself again minutes). Increase the speed
and again. Visit deliciousmagazine. slightly and beat for 15 minutes
co.uk/brioche-by-hand to see the more until the dough is slightly
technique. It wont be as sticky as sticky and shiny. Press a sheet of
a classic brioche dough but after cling film on to the dough, then
10-15 minutes, the dough will cover the bowl with another sheet.
become, elastic and stretchy. Use Leave somewhere warm for 30-45
the same technique when adding minutes to prove until its almost
the butter in step 2 and knead for double the size. Transfer the bowl
at least 20 minutes until silky. to the fridge for at least 2 hours
the dough will firm up and be
FOR THE BRIOCHE DOUGH easier to handle (see Know-how).
325g plain flour, plus extra for 3 Meanwhile, for the topping, melt
dusting the 175g butter in a medium pan.
325g strong white bread flour Add the 350g light muscovado
14g fast-action yeast sugar and 85ml water and stir
1 tbsp caster sugar over a low heat until the sugar
2 tsp salt dissolves. Remove from the heat somewhere warm for 1-2 hours
5 large free-range eggs and stir in the maple syrup, cream until the buns have doubled in
300g unsalted butter, softened, and salt. Pour the mixture into a size and are touching each other.
plus 50g, melted non-stick roasting tin about 24cm Meanwhile, heat the oven
x 36cm and 7cm deep, then tilt to 180C/160C fan/gas 4.
FOR THE TOFFEE TOPPING back and forth so it covers the tin 6 Bake in the middle of the oven
175g unsalted butter evenly. Set aside to cool. for 35-40 minutes until puffed and
350g light muscovado sugar 4 For the filling, mix the sugars, richly golden. Cool in the tin for
100ml maple syrup cinnamon, 75g chopped chestnuts 20-30 minutes. Carefully separate
75ml double cream and 50g pecans in a small bowl. the buns and put on to a wire rack,
tsp salt 5 Uncover the dough, turn out sticky-side up (dont clean the
onto a lightly floured surface and baking tin). Put another baking
FOR THE FILLING knead until smooth. Cut the dough tin underneath, then sprinkle the
50g light muscovado sugar in half and, one piece at a time, buns with the extra chopped
50g demerara sugar roll out into a 23cm x 30cm chestnuts and pecans. Return
1 tsp ground cinnamon rectangle. Turn the dough so a the original baking tin to the
75g ready-cooked vacuum- short edge is facing you. Brush oven for a few minutes until the
packed chestnuts, finely the surface with half the 50g leftover toffee sauce is runny
chopped, plus 75g extra to melted butter and sprinkle evenly again, then drizzle over each bun.
scatter on top with half the filling mixture. Then, Serve warm. If they cool, reheat
50g toasted pecan nuts, broken working away from you, roll up in a low oven for a few minutes
into small pieces, plus 75g tightly. Repeat with the second or pop them into the microwave
extra to scatter on top piece of dough. Cut each roll for 30 seconds per bun.
across into 6 x 4cm slices and PER BUN 418kcals, 25.4g fat
1 For the dough, sift the flours, put cut-side up, evenly spaced, on (13.5g saturated), 5.1g protein,
yeast, sugar and salt into a stand top of the toffee topping. Cover 43g carbs (22.2g sugars), 0.5g
mixer with the dough hook fitted. with cling film and leave salt, 1.8g fibre
SWEET THINGS
Pomegranate cake tsp fine sea salt 3 Spoon the batter into the tin,
SERVES 8-10. HANDS-ON TIME 30 MIN, 50ml buttermilk then bake for 25-30 minutes
OVEN TIME 30 MIN, PLUS COOLING until a skewer pushed into the
FOR THE TOPPING cake comes out clean. Cool for
If you only have a loose- 100g mascarpone 5 minutes in the tin, then invert
FOOD
TEAMS bottomed cake tin, line it 15g icing sugar, sifted onto a cooling rack. Set a plate
TIP
first with foil, then with tsp orange blossom water underneath the rack. Poke holes
baking paper. Or you can use a Pomegranate seeds to scatter in the top of the cake using a
20cm square tin. skewer, then pour over the 75ml
1 Grease and line a 20cm cake tin pomegranate molasses. Cool.
150g unsalted butter, plus (without a loose bottom; see tip). 4 To make the topping, whisk the
extra to grease Heat the oven to 180C/160C fan/ mascarpone with the icing sugar
50g dark brown muscovado gas 4. Melt the butter and sugars and orange blossom water.
sugar in a saucepan, then pour into a Spread over the cake, then
100g caster sugar mixing bowl and allow to cool. Beat scatter with pomegranate seeds.
3 medium free-range eggs, in the eggs, one by one, then stir in The cake will keep for up to 5 days
lightly beaten the 2 tbsp pomegranate molasses. in an airtight container.
2 tbsp pomegranate molasses, 2 Sift the flour, bicarb and salt into PER SERVING (FOR 10) 311kcals,
plus 75ml extra another large bowl, then fold in 17g fat (10.8g saturated),
150g plain flour the egg mixture until combined. 2.3g protein, 36.6g carbs (24.2g
tsp bicarbonate of soda Stir in the buttermilk. sugars), 0.3g salt, 1.1g fibre
FOR YOUR REFERENCE
RECIPE
INDEX
STARTERS, SIDES, NIBBLES Rarebit stuffed gougres 50
Baked cheese in a box with Roast pumpkin wedges with
herb pesto 42 toasted hazelnuts, blue
Baked sherry onions with cheese and thyme 41
nutty stuffing 78 Roast squash with blue
Baked spiced beetroot with cheese & pickled walnuts 79
herb yogurt sauce 90 Roasted beetroot with soured
Balsamic and brown sugar
roast carrots & parsnips 76
cream, hazelnuts and dill 85
Roasted brussels sprouts with
65
Beetroot and goats cheese caramelised shallots, apple
cups 47 and sage 86 Maple-glazed parsnip, Coffee crme caramel with
Beetroot, apple & horseradish Roasted carrots with brown chestnut and feta loaf 62 espresso and Frangelico
soup with herb dumplings 44 sugar and apple balsamic Mushroom and stinking bishop syrup 24
Beetroot, potato and red onion vinegar 24 pithiviers 70 Date & apple mince pies 103
salad 78 Smoky sweetcorn fritters with New potato and onion tarte Date and ginger cake with
Brussels sprouts cooked in tarragon yogurt 51 tatin with crispy capers and caramel glaze 108
foaming butter with crispy Spiced bread gratin 86 hazelnuts 54 Gluten-free Christmas
chestnuts 76 Spiced parsnip and apple soup Pan haggerty 60 pudding 99
Carrot keftedes with with crme frache & chives 20 Roasted mushrooms with Hazelnut meringue cake with
pomegranate skordalia and Swirled butternut squash, feta romesco and butter bean sherry chocolate cream 104
carrot salad 27 and sage loaf 80 pure 36 Marsala-soaked fruit cake 103
Cavolo nero with garlic beurre Twice-baked souffls with Shallot & chicory baked rotolo Poached pears with Earl Grey
noisette 22 gruyre and cheddar 46 with hazelnuts 68 ganache and spiced jellies 30
Celeriac and apple soup with Walnut pesto chicory 47 Spanakopita (crispy spinach Pomegranate cake 112
girolle mushrooms, chestnuts Warm cheese and onion and ricotta pie) 67 Sticky chestnut buns 111
and cheesy toasts 52 cups 42 Spiced spinach & potato cakes Sticky gingerbread bundt
Cheese & rosemary sabls 10 Warm potato salad with green with poached eggs and cake 110
Chicory and walnut salad with tahini and herb dressing 89 stir-fried kale 64 Tres leches cake with white
tangerine dressing 28 Warming sweet potato and Spinach gnocchi with blistered russian syrup 105
Chips with spiced salt and ginger soup 40 cherry tomatoes, basil and Ultimate sticky toffee
smoked garlic mayo 90 olives 74 pudding 96
Crispy new potatoes with MAIN COURSES Stuffed cabbage rolls with
browned butter 80 Baked butternut squash, tomato sauce 58 OTHERS
Farinata with rosemary and ricotta and spinach 70 Whole roasted cauliflower Almond milk eggnog 17
olive oil 52 Beetroot and shallot tarte with cheddar and spring onion Aviation cocktail 17
Fennel and orange salad 34 tatin with walnut, orange sauce 56 Chocolate truffles for an
Giant potato rsti 82 and dill dressing 65 Wild mushroom and bulgur Advent calendar 8
Hasselback potatoes 85 Braised fennel and butter wheat cakes 56 Clemencello 13
Heritage beetroot and candied beans with gremolata oil 73 Wild mushroom, chard and Dulce de leche 17
walnut salad 34 Caramelised onion tart with goats cheese risotto 66 Fig and nut cakes 10
Honey glazed shallots, walnut & parmesan crust 59 Frosty morning cocktail 17
griddled thyme flatbreads and Cheese and rosemary honey SWEET THINGS Individual cranberry and
cucumber-chilli yogurt 48 kadaif (shredded pastry pie) 68 Banana and brown sugar candied orange panettoni 14
Jalapeo cornbread with Crispy cauliflower florets with monkey bread 108 Lebkuchen (German honey
charred spring onion soured romesco sauce and basmati Banana and hazelnut and spice biscuits) 13
cream 82 and wild rice 62 chocolate pots 97 Liqueur coffee 17
Maple, cheese and rosemary Deep-filled mushroom and Caramelised orange Meringue Christmas tree
sweet potato chips 86 potato dauphinois tarts 22 cheesecake with spun sugar decorations 14
Mozzarella, mint and mango Green shakshuka with brown crown 106
skewers 47 butter yogurt 60 Cherry strudel with hazelnut
Mushroom and mozzarella Herbed lentil and beetroot milk ice cream 100
arancini 38
Parmesan sabls 48
couscous with halloumi and
spiced seeds 28
Chocolate and coffee
swiss roll 94
GET MORE AT THE
delicious. WEBSITE
Poached leeks vinaigrette with Leek, potato and dolcelatte Chocolate and pear brownie Find 1,000s more tested recipes
and techniques, and join the
pangrattato 45 tart 73 torte 36
delicious. online community.
Purple sprouting broccoli Lemon & fennel risotto with Coconut and lime cheesecake
Visit deliciousmagazine.co.uk
gratin 89 crisp-fried sage 74 with passion fruit caramel 98
COOKS TIPS
Tips for a calm, stress-free

CHRISTMAS
The delicious. team share their secrets to ensure Christmas lunch goes without a hitch
1 4
Streamline, streamline, Keep glasses and drinks them in damp kitchen roll and
streamline. Nobody needs out of the kitchen. Set up a leave somewhere cool overnight
six side dishes or potatoes mini bar with an ice bucket (a secure garage or shed is ideal).
cooked in three ways. Pare down in another room, so people can To prep potatoes, parboil, shake in
the menu to the classics. help themselves without getting a colander while draining to rough
2
under your feet. up, then cool before storing
5
Plan, then plan again. Dont overnight in a sealed bag in the
leave your menu choices to Enlist helpers. Christmas fridge. Tumble into hot fat to roast
the last minute. Decide lunch is a challenge and theyll be beautifully crisp.
8
what youll be eating on all the however much prep you do,
big days, then walk away dont but its far more fun with help. Take veg prep a step
second guess yourself or worry Pour your sous chefs a glass of further. You can blanch
that people wont like it. The fizz, put on the festive music and vegetables such as sprouts
happiest Christmas tables are the kitchen is the best place to be. and carrots a day early. Add the
6
those where the hostess isnt veg to a pan of boiling water, and
worried or stressed. Dont worry about juggling cook until almost ready. Run
3
things in the oven. Roast them under cold water to cool,
Lay the table first thing in vegetables are forgiving then drain and store in the fridge
the morning (or the night you can take them out mid- wrapped in damp kitchen towel.
before). Better still, get cooking, let them cool down and A few minutes before serving,
someone else to do it its just then stick them back in again to heat the veg in a pan of boiling
the job for young hands. finish off if you need space. Same water for 1-2 minutes or toss in
goes for vegetable stuffings, so a frying pan with a knob of butter
just move things in and out as you for 3-4 minutes until hot.
9
need just make sure that
anything that needs to be crispy Cook extra-large amounts
isnt covered with foil or it will of vegetables. Its not much
sweat. Let it go cold, then heat more work but guarantees
again last minute for best results. youll have an easy Boxing Day.
7
Turn the leftovers into bubble and
Peel and prep vegetables squeak or hash perfect topped
the day before. Once youve with crispy fried mushrooms and
peeled or trimmed your veg, crumbled blue cheese.
10
soaking in water can make them
a bit soggy or slimy. Instead, wrap Re-steam the
Christmas pudding
early. That way you
dont need to worry about hob
space. The pudding will sit, off
the heat, over the hot water for
2 hours after re-steaming.
AND FINALLY Even if it

isnt all going completely to plan,
there are few problems a glass
of bubbly and a smile cant solve!

Delicious. Vegetarian Christmas - Issue 17 2016

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RECIPE COLLECTION ISSUE 17

Made for sharing

Follow us at instagram. Go to facebook.com/ Follow us at twitter.com/ Follow us at pinterest.com/

8 FESTIVE GIFTS Edible and

16 COCKTAILS Glam vintage-style

20 DEBBIE MAJORS PREPARE

26 MARIA ELIAS CHRISTMAS

32 SIMPLE, ELEGANT MENU

38 STARTERS & NIBBLES Tasty

54 MAIN COURSES Great tasting,

76 SIDES AND BUFFET DISHES

113 RECIPE INDEX Your handy

114 TIPS FOR A CALM CHRISTMAS

52 Recipes The delicious. Food Team, Lottie Covell,

for delicious. magazine

Make this at least 15 days

1 Wash the clementines well, then

Aviation cocktail stick and a few gratings of

Irish coffee: use Irish whiskey Ice cubes

Turn the page for your recipe inspiration >>>

Spiced parsnip and 600ml fresh vegetable stock

Making soup in tiny 1 Heat a small, dry frying pan over

Roasted carrots with

YOUR COFFEE, PUD &

FOR THE POMEGRANATE SKORDALIA

Make the couscous the

FOR THE LENTIL AND BEETROOT

Herbed lentil and

AND TO DRINK SUSY ATKINS TOP MATCHES

SUGAR AND SPICE

Heritage beetroot &

ITS ALL ABOUT

You can make this soup up

1kg sweet potatoes, skin on,

1 Heat the oven to 200C/

Walnut pesto chicory

The pie keeps well for

Leek, potato and minutes until golden. Cool slightly

FOR THE PASTRY Make the fennel stew up

Peel the beetroot the

11-13 medium beetroot

1 Preheat the oven to 200C/

Maple, cheese and 1 Heat the double cream, milk,

800g purple sprouting broccoli

1 Halve the sprouting broccoli

THREE Call the hotline now on

SUBSCRIBE TODAY YOUR DETAILS (essential) Mr/Mrs/Ms/Miss

To the manager (bank name) Originators identification no

Bank/building society account number Please pay delicious. magazine (part of

2. n I enclose a cheque for 34.99 made payable to delicious. magazine

50% Card number n n nn n n nn n n nn n n n n n n n

email n mobile phone messaging n.

1 Put the dates in a mixing bowl

Date and apple oven to 200C/180C fan/gas 6.

Sticky chestnut buns (If you dont have a stand mixer,

Tips for a calm, stress-free

AND FINALLY Even if it

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