Why not eat half the ham, freshly glazed and hot on Christmas Eve, perhaps with a dish of gratin Dauphinoise; you can still have plenty left over for slicing and serving cold after Christmas. Ingredients 1 large onion, thickly sliced1 gammon joint, 2.25-2.5kg100g light brown sugar1 x 75cl bottle fruity red wine (eg Shiraz)750ml orange … Read more
Use up leftover cranberry sauce with this delicious recipe. Ingredients 2 large filo sheets45g butter, melted80g Brie or Camembert, cut into 4 pieces4 tsp cranberry sauce1 tbsp olive oilzest and juice of ½ lemon1 x 80g pack mixed baby kale1 tsp honey25g walnuts, chopped METHOD
Delicate, sweet peas have a natural affinity with crab. Here, the brown crab meat is mixed with mayo for the bruschetta base, while the flaky white meat is tossed with lime, chilli, coriander and peas for a zingy topping. These quick and easy toasts are lovely served as a starter or light lunch. Ingredients 100g … Read more
Tomato, mozzarella and basil is a classic combination for a reason. Our take on the Italian caprese salad adds in charred chicken strips and bulgur wheat for a nourishing meal. Ingredients 100g bulgur wheat1½ tbsp extra-virgin olive oil, plus 1½ tsp2 tsp balsamic vinegar1 tsp clear honey1 garlic clove, crushed1 small red onion, sliced2 skinless … Read more
Translating as ‘cheese and pepper’, cacio e pepe is one of the simplest pasta classics. It traditionally contains just three ingredients, but we’ve added peas and smoked trout for a tasty, more substantial twist. Ingredients 180g dried linguine or spaghetti80g fresh or frozen peas1 x 180g pack hot smoked trout fillets30g butter1 tsp whole black … Read more
This storecupboard-friendly recipe is based on the spicy Italian tomato sauce. We’ve added chicken and plump black olives for a balanced weeknight supper. Ingredients 1 skinless chicken breast fillet (about 150g)3 tsp olive oil1 echalion shallot, finely chopped2 garlic cloves, crushed½ tsp chilli flakes1 x 400g tin chopped tomatoes½ tbsp caster sugar150g dried spaghettihandful of … Read more
Put your leftover roast turkey to good use in this festive twist on the classic Italian soup. It’s packed with macaroni, smoked bacon, carrots and parsnips for winter-warming bowl food. Ingredients 1 tsp olive oil80g smoked bacon, chopped1 medium onion, finely chopped1 medium carrot, finely diced1 medium parsnip, finely diced2 garlic cloves, crushed1 x 400g … Read more
If you find Christmas pudding too heavy after a traditional roast, this clementine meringue pie is the perfect solution for the big day. Buttery shortcrust pastry is filled with a zingy citrus curd and then topped with pillows of soft meringue for the lightest of desserts. Ingredients 175g plain flour, plus extra to dust100g cold … Read more
Petite Padrón peppers look fiery but are actually quite mild and sweet, and are incredibly moreish. Roasted, split and filled with a creamy onion and chive filling, they’re the perfect finger food. Ingredients 1 x 135g pack Padrón peppers1 tbsp olive oilsea salt flakes125g full-fat soft cheese5g chives, finely chopped2 spring onions, finely chopped METHOD
A speedy pâté that can be prepped in as little as 15 minutes. It can also be made well in advance and frozen to avoid that pre-party kitchen frenzy. Ingredients 15g butter1 small onion, diced1 garlic clove, finely chopped200g trimmed chicken livers100ml double cream5 slices from a 500g sliced brioche loaf100g cranberry sauce METHOD