Everyone loves Christmas and I’m delighted to have compiled these festive recipe ideas for you to share with your loved ones.
From figs to roasts and seafood to sweets, there’s something for everyone. Make your celebration a truly unforgettable one.
Wishing you a very Merry Christmas to you and your family… x Steph
Add a little extra something to your classic prawn cocktail with this grown up spicy dressing.
- 1 kg cooked prawns, peeled
- 1 bunch of watercress
- 2 tbsp greek yogurt
- 2 tbsp mayonnaise
- 2 tsp horseradish
- 2 tsp worcestershire sauce
- 1 lime, juice
- 1 tbsp hot sauce
- Chilli flakes to serve
- Chives, finely chopped
- Pinch sea salt
To make the dressing, put all the ingredients except the chilli flakes into a bowl and mix to combine. Cut the prawns into smaller pieces and fold them through the dressing.
Take 6 serving glasses or bowls and place a small amount of watercress in each. Add an even amount of the prawn mixture to each glass. Sprinkle with chilli flakes and serve.
I was taught from a young age how to make a roast, my grandmother swore by white vinegar to give the perfect crackling and so do I!
- 1 kg loin of pork, rolled with fat on and scored (ask your butcher to do this)
- 4 red apples, halved and core removed
- 2 head of garlic, halved
- Rosemary sprigs
- 100g parmesan, grated
- 2 tsp white vinegar
- Sea salt
- 1 heaped tsp of plain flour
- 1 tbsp cranberry sauce
- 150ml water
Preheat your oven to it’s highest temperature.
Place the pork in a roasting tray. Rub the vinegar all over the fat and season it well with sea salt. Add the rosemary and garlic to the tray and place in the oven.
After 30 minutes turn the temperature down to 180 degrees and add the apples, cook for a further 45 minutes. If you have a larger piece of pork, the rule is 45 minutes per kg after the first 30 minutes.
When the pork is done, place the meat on to a board to rest and remove the apples and garlic. Mop away any excess fat. Place the roasting tray on the stove on a medium heat and add the water, flour and cranberry sauce. Stir well and allow to reduce so the sauce coats the back of a spoon. If you have lumps, strain the sauce through a sieve.
Serve on the side or poured over the pork with the baked apples and garlic.
A side dish to any meat or a good vegetarian salad.
- 100g feta cheese
- 1 large fennel bulb
- 400g green beans
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
Blanch green beans in boiling water for 2-3 minutes and drain. Put them in a bath of ice cold water for 5 minutes and drain again.
Using a mandolin or sharp knife cut the fennel finely.
Place the beans in a serving dish and scatter the fennel on top. Dress with olive oil and vinegar and season. Toss together.
To finish crumble the feta over the top and serve.
serves 2 as a side
A light and refreshing sweet treat perfect for the end of a big meal.
- 300g (1 1/2 cup) marscapone
- 300g (1 1/2 cup) greek yogurt
- 1/3 cup icing sugar, sifted
- 1 lemon, zest
- 1 tsp vanilla bean paste
- 3 punnets raspberries
- 50g pistachios, crushed
Beat the yogurt, marscapone, lemon zest, vanilla and sugar together so it is mixed through well.
Use a glass to layer the raspberries, then the cream then raspberries followed by a topping of cream.
Sprinkle with crushed pistachios.