Christmas lamb gets a welcome update with this recipe served with baharat and pomegranate. INGREDIENTS 500 gm Greek-style yoghurt15 gm ground baharat (see note)4 garlic cloves, finely gratedFinely grated zest of 2 lemons1 cup (loosely packed) coriander leaves, finely chopped3 kg easy-carve leg of lamb, French trimmed (see note)2 tbsp pomegranate molasses, plus extra for … Read more
Beer tartare condiments like cornichons are often served on the side, but mixing them in gives the flavours a chance to settle together. INGREDIENTS 1 kg beef eye fillet, cut into 5mm dice80 gm golden shallots, peeled and very finely chopped50 gm small salted capers, rinsed and drained35 gm cornichons, finely chopped2 tbsp Dijon mustard, … Read more
This wild mushroom and taleggio risotto cake is easy but looks impressive and serves a crowd. Ingredients olive oil2 onions, finely chopped3 cloves garlic, crushed350g risotto rice1 litre vegetable stock, hot200g wild mushrooms25g butter, plus a knob5 sprigs thyme85g parmesan or grana padano (or veggie alternative), grated150g ricotta2 eggs, beaten with a fork85g taleggio or … Read more
A lovely vegetarian main for your Christmas dinner or a dish to add another element to a Boxing Day buffet. Shop-bought shortcrust pastry makes life easy and is given a clever twist with added walnuts. You can use up any leftover blue cheese for the wintery pear and blue cheese filling. Ingredients 500g pack shortcrust … Read more
For an easy yet eye-catching vegetarian Christmas dish, make our beetroot terrine. Use our step-by-step picture guide to make this meat-free starter for a crowd, topped with candied walnuts and crisp herbs. Ingredients light olive oil8 medium raw beetroot, (about 1kg)a small bunch oregano, leaves picked300g soft goat’s cheese100g full-fat soft cheesechopped to make 1 … Read more
Check out this vegan chestnut, squash and sweet potato loaf recipe. Precise layering makes this meat-free main look really smart, but it’s actually easy to put together. Ingredients 3 large onions, grated100g coconut buttera pinch dried chilli flakesa small bunch sage, chopped180g vac-packed cooked, peeled chestnuts, chopped100g white breadcrumbs50g ready-to-eat dried apricots, chopped4 tbsp cranberry … Read more
Swap beef for saffron-spiced cauliflower in this impressive veggie wellington, perfect for a meat-free festive feast. Ingredients MUSHROOM DUXELLES250g chestnut mushrooms100g vacuum-packed cooked chestnuts100ml olive oil2 long shallots, finely chopped2 sprigs thyme, stalks removed1 tbsp baharat1 tsp sherry vinegar WELLINGTON6-8 leaves savoy cabbage, separated from the stalks½ (about 300g) cauliflower, leaves removed1g (a small pinch) … Read more
These super sprouts are so cute, they’re irresistible. The recipe can be a side dish or an appetizer, and it’s a cinch to make — only three ingredients. The best way to get a picky eater to eat their vegetables? Wrap ’em in bacon! Ingredients One 9-ounce container fresh Brussels sprouts, trimmed and cut in … Read more
A hazelnut-semifreddo version of the classic Yule log is lighter and well suited to our summertime festivities. It can be made three days in advance and kept frozen in an airtight container. Take it out of the freezer half an hour before serving for the best texture. INGREDIENTS 200 gm raspberriesIcing sugar (optional) and thickened … Read more
This is a simple tart celebrating the deliciously sweet yet slightly sour flavour of mango, a fruit I associate with Christmas and summer. INGREDIENTS 4 ripe but firm mangoes (preferably Bowen), peeled, seeded and coarsely chopped375 ml evaporated milk4 titanium-strength gelatine sheets, soaked for 5 minutes in cold water to soften Black sesame pastry30 gm … Read more