Christmas Recipes

Explore our ever-growing collection of festive recipes and tag us in your creations! @justingredients

Hot Chocolate Smoothie Bowl

Ingredients

Instructions

  • Tip the almond milk, maple syrup, oats, cacao powder and vanilla into a bowl, mix and place in the refrigerator over night allowing the oats to soak.

  • Tip the ingredients (including the cacao nibs) into a blender and blend until smooth and creamy. Pour into a saucepan, simmer until warm and add a splash of almond milk if too thick.

  • Spoon into a bowl, sprinkle desiccated coconut and coconut chips on top. (For a snowman effect, use slices of fruit coated in desiccated coconut!)

Christmas Cupcakes

Ingredients

Cake

  • 225g Self Raising Flour
  • 200g Caster Sugar
  • 250ml Oat Milk
  • 2 tsp Vanilla Extract
  • 75ml Vegetable Oil
  • 1 tbsp White Wine Vinegar

Topping

  • 150g Vegan Spread
  • 350g Icing Sugar
  • 1 tsp Vanilla Extract
  • Strawberries heads removed and bottom cut off

Instructions

Cake

  • Preheat the oven to 180C or 160C for fan assisted ovens and line a muffin tin with 12 cupcake cases.

  • In a mixing bowl, mix the flour and sugar together, pour in the milk, vanilla, oil and vinegar and mix until smooth.

  • Spoon the mixture evenly into the prepared cupcake cases and bake for 20 to 22 minutes or until baked through then leave to cool.

Topping

  • Beat the butter until smooth, add the icing sugar and vanilla and beat until fluffy. Pipe onto the cupcakes top with the larger part of the cut strawberry, add a small amount of icing on top then top with the end of the strawberry. Finally ice the top of the hat and add buttons!

Chocolate Eggnog Martini

Ingredients

  • 2-3 Ice Cubes
  • 1 scoop of Chocolate Ice Cream
  • 56ml Eggnog
  • A splash of Rum

Garnish

Instructions

  • Pop all the ingredients into a blender and pulse until smooth. Pour into a martini glass rimmed with coconut sugar and garnish with a cinnamon stick.

Chai Spiced Almond Butter Cookies

Ingredients

Chai Spice Mix

Instructions

  • Combine coconut sugar, flaxseed/ground linseed, baking powder, baking soda and spice mix in a large bowl.

  • Add the almond butter, nut milk and vanilla extract and stir until the mixture resembles a firm dough. If you dough is not coming together in a ball add another tbsp of nut milk and mix again. Place the dough into the fridge for 30 minutes to chill.

  • Preheat the oven to 180c fan/200c/390f.

  • Remove the dough from the fridge and use your hands to form 12 heaped dessert spoon sized balls of the mixture to spread between 2 lined baking trays. Press each cookie down lightly with your hands before sprinkling with a small pinch of coarse sea salt. Bake in the oven for 10-12 minutes or until darkened at the edges but still soft to touch in the middle. Be careful not to over bake the cookies here, you want them to remain chewy not crispy.

  • Allow the cookies to cool and harden completely before serving.

Vegan Yule Log

Ingredients

Cake

Filling

Ganache

Garnish

  • 200g Dark Chocolate
  • Icing Sugar

Instructions

Cake

  • Preheat the oven to 180C and line a baking tray with baking paper. Combine the almond milk and apple cider vinegar in a bowl and leave to rest.

  • In a mixing bowl, sift the flour, sugar, cacao powder, baking powder and bicarbonate of soda and mix together.

  • Melt the coconut oil, pour into the milk mixture and whisk. Mix the wet ingredients into the dry until smooth and pour into the prepared baking tray and level with a spatula. Tap the tray on the work surface to remove air bubbles.

  • Place in the oven and bake for 20 minutes or until cooked through. Lay baking paper on your work surface, sprinkle with cacao and tip out the sponge on to the paper. Remove the original baking paper from the cake and trim the edges of the sponge with a knife to neaten up.

  • Using the baking paper, roll up the sponge and set aside to cool.

Filling

  • In a clean bowl, cream the butter until light, add the icing sugar and vanilla extract and mix. If too thick add a splash of milk. Once cool, unroll the sponge and spread a thin layer of the filling on to the sponge, re-roll the sponge and place in the fridge.

Ganache

  • Melt the chocolate, leave to cool and in a separate bowl, cream the butter until smooth and creamy. Add the icing sugar, cacao powder, vanilla extract and melted chocolate. Combine until fluffy (add a splash of milk if too thick).

  • Place the yule log on to a serving tray and spread the ganache over the yule log using a spatula.

Garnish

  • Melt the chocolate, line a baking tray with baking paper and spread a thin layer of chocolate over the paper. Place in the fridge until set. Once set, remove from the baking paper and attempt to roll over the yule log. (The chocolate will snap!) Dust with icing sugar to serve.

Sprouts In Blankets

Ingredients

  • 255g Sprouts
  • 1 tbsp Olive Oil
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 12-14 slices Bacon/Vegan Bacon/Turkey Bacon

Instructions

  • Preheat the oven to 200C, toss the brussels sprouts in oil and sprinkle with salt and pepper.

  • One at a time, wrap each sprout in a piece of bacon. Place onto a baking tray and bake for 22 - 25 minutes or until the bacon is crispy.

Cherry & Chocolate Brioche Wreath

Ingredients

Bread

  • 80ml Milk
  • 2 and 1/4 teaspoon Active Dry Yeast
  • 6 Eggs
  • 450g All Purpose Flour
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • 150g Butter room temperature

Filling

Glaze

  • 450g Cherries
  • 2 tablespoons Water
  • 2 tablespoons Butter
  • 2 tablespoons Sugar
  • 2 teaspoons Cornstarch

Instructions

Bread

  • Tip the yeast, milk, one egg and sift 128g of flour in to a mixer, mix until combined. Sift another 128g of flour on top, covering the mixture and leave to stand for 45 minutes.

  • Add the sugar, salt, four eggs and 128g of flour, mix until combined then add the remaining flour and mix for 15 to 20 minutes. Once the dough comes together in the middle of the bowl you can add the butter a little at a time until the dough is sticky and shiny. Tip in the filling ingredients and mix.

  • Grease a bowl, place the dough in the bowl, cover with clingfilm and leave at room temperature until doubled in size. Once doubled, lift the dough in sections, allowing it to fall back to the bowl. Cover with clingfilm, place in the fridge and leave overnight.

  • Once chilled, divide the dough into three equal portions. On a clean work surface dusted with flour, roll each section of dough out until each piece reaches 80cm.

  • Plait the three pieces of dough together as you would when braiding hair, form in to a circle by connecting the ends together. Place on to a baking tray, cover with clingfilm and leave to rise for a couple of hours until doubled in size.

  • Preheat the oven to 180C, beat an egg and one tablespoon of milk together, use a pastry brush to brush the egg wash on to the dough. Bake in the oven for 20 minutes or until golden brown.

Glaze

  • Remove the pits and stems from the cherries, place in a saucepan a long with the water, butter, sugar and cornstarch. Bring to a boil, stir occasionally and then reduce the heat to a simmer for a couple of minutes.

  • Once the sauce has thickened, remove from the heat and leave to cool slightly. Spoon on top of the brioche wreath and serve.

Gingerbread Granola Bars

Ingredients

Instructions

  • Preheat the oven to 162C and line a square baking pan with baking paper.

  • In a large mixing bowl, combine the oats, almonds, pumpkin seeds, raisins, chia seeds, cinnamon, ginger, allspice, cloves and salt.

  • Add the dates to a food processor and pulse until small pieces form. Tip the dates into the oat mixture and stir.

  • In a small bowl, combine the syrup, molasses and coconut oil and warm in the microwave for around 30 seconds and mix together.

  • Pour the mixture into the oats and stir until the ingredients are coated and start to stick together.

  • Scoop the mixture into the prepared tin and press the mixture down to smooth. Place in the oven for 20 to 25 minutes for chewy granola bars or 30 minutes for crunchier bars.

Smoked Salmon Canapes

Ingredients

  • 80g Creme Fraiche
  • 1 1/2 teaspoon Lemon Zest
  • A pinch of Black Pepper
  • 240g Puff Pastry
  • 100g Smoked Salmon thinly sliced
  • 1 Cucumber thinly sliced
  • Salmon Roe

Instructions

  • Preheat the oven to 200C, in a bowl combine the creme fraiche, lemon zest and black pepper.

  • On a clean work surface lightly dusted with flour, roll out the puff pastry, using a round cutter, cut the pastry into 12 inch circles. Place the pastry circles on to a baking sheet lined with baking paper and prick the pastry circles with a fork.

  • Bake for 12 minutes or until golden brown and leave to cool. Once cooled, spoon two teaspoons of creme fraiche into the pastry followed by one piece of smoked salmon and top with salmon roe.

  • To finish, fold a layer of thinly sliced cucumber in on itself (see picture), place on top of the canape and use a tooth pick to keep it in place.

Vegan Mushroom Wellington

Ingredients

  • 3 tbsp Olive Oil
  • 3 Onions peeled & chopped
  • 300g Baby Spinach
  • 4 Mushrooms stalks trimmed
  • 1 tbsp Dijon Mustard
  • 4 sprigs of Thyme
  • 1 Vegan Puff Pastry
  • Salt to taste
  • Pepper to taste

Vegan Egg Wash

  • 1 tbsp Aquafaba
  • 1 tbsp Cashew Milk
  • 1 tsp Vegetable Oil
  • 1/2 tsp Maple Syrup

Instructions

  • Add 1/2 tablespoon of olive oil to a sauce pan over a medium-low heat. Add the onion, reduce the heat to low, season with salt and pepper and sauté until golden brown.

  • Remove the onions from the pan, return the pan to the heat, add the spinach and cook until wilted. Remove the spinach from the heat and leave to cool.

  • Increase the heat to medium/high, return the pan to the heat, add the remaining olive oil and add the mushrooms. Cook until lightly golden before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, drain on paper towel then add the onions, spinach and mushrooms to the refrigerator and cool completely.

  • Preheat the oven to 200C, line a baking tray with baking paper and place the puff pastry sheet on top. Spread half the onions over the middle third of the pastry leaving a 2cm border at the edge. Top with half of the spinach, spread the dijon mustard over the mushrooms and season with salt and pepper. Place the mushrooms on top of the spinach, top with thyme and the remaining baby spinach and onions.

  • Carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges, roll over the log so that the seam is facing the bottom.

  • Whisk all the egg wash ingredients together, lightly coat the pastry with the egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freeze for a further 10 minutes.

  • Place in the oven for 30 to 35 minutes, or until golden.

Festive Glühwein

Instructions

  • Just 1-2 tablespoons of our Glühwein Spice Blend – depending how spiced you like the end result to be - will transform a bottle of red wine into a delicious warming drink; add a little sugar to taste to the wine and spices. Pop in some fresh slices of orange and warm gently, do not boil, once warmed through, pour into mugs or heat proof glasses and enjoy!

Candied Oranges

Ingredients

  • 1 Orange
  • 250ml Water
  • 200g Sugar
  • 100g Dark Chocolate

Instructions

  • Wash the orange thoroughly under running water and cut into thin slices.

  • Heat the water in a large saucepan with the sugar until the sugar has dissolved. Add the orange slices, mix to make sure the slices do not stick together.

  • Simmer on a low heat for 40 minutes, turning them occasionally. Place the oranges onto a wire rack and let them cool completely.

  • Melt the chocolate over a pot of simmering water, dip half of each slice in chocolate and place them onto a baking tray lined with baking paper and place in the fridge to cool.

Pomegranate Coconut Mocktail

Ingredients

  • 128g Pomegranate Seeds
  • 2 teaspoons Coconut Sugar
  • 235ml Coconut Water
  • 500ml Sparkling Water
  • 1 teaspoon Orange Zest
  • Rosemary

Instructions

  • Combine the pomegranate, sugar and coconut water in a blender, fill four glasses with ice and pour the mixture half way up the glass.

  • Fill the rest of the glass with the sparkling water, garnish with pomegranate seeds, orange zest and a sprig of rosemary.

Savoury Profiteroles

Ingredients

Pastry

  • 110ml Milk
  • A pinch of Salt
  • 55g All Purpose Flour
  • 40g Unsalted Butter
  • 2 Eggs

Filling

  • 200g Cream Cheese
  • Sea Salt
  • 1 tbsp Parsley chopped
  • 1 tsp Chives
  • 1 Avocado skin and stone removed
  • Tomato or Smoked Salmon
  • Cress

Instructions

Pastry

  • Preheat the oven to 200C, add the milk and salt to a saucepan and gently boil, remove from the heat and set aside.

  • In a separate saucepan, melt the butter over a medium heat, add the flour and stir to combine. Continue stirring until a smooth paste forms without lumps then cook for a further 5 minutes.

  • Reduce to a low heat, stir in the milk mixture a little at a time and heat for 2 -3 minutes until a paste-like mixture forms.

  • Place the paste into a food processor, blend until cooled, beat the eggs into the paste one at a time and transfer the mixture into a piping bag and pipe evenly sized 3cm balls onto a baking tray lined with baking paper.

  • Place in the oven for 10 to 15 minutes or until golden brown and firm.

Filling

  • Soften the cream cheese in a mixing bowl, season with salt and herbs. Transfer to a clean pipping bag and cut the top off each cooked choux bun. Pipe in some of the cheese mixture and add a smooth mixture of avocado seasoned with salt on top followed by a slice of tomato or smoked salmon. Finish with some cress and top with the rest of the choux bun.

Perfect Roast Potatoes

Ingredients

Instructions

  • Peel the potatoes, cut into quarters and bring a large pan of salted water to the boil. Add the potatoes, boil for 8 minutes, drain, shake to fluff up the outside of the potatoes and leave to air dry.

  • Preheat the oven to 180C, drizzle the oil into a roasting tray, add the garlic and sprinkle with rosemary and thyme. Place in the oven to heat slightly.

  • Carefully remove from the oven, place the potatoes into the roasting tray, season with salt and pepper and toss the potatoes in the seasoned oil.

  • Return to the oven and cook for 35 to 45 minutes, turning occasionally until golden brown and crispy.

Vegan Christmas Cake

Ingredients

  • 150g Light Brown Sugar
  • 100g Glace Cherries
  • 100g Candied Peel
  • 400g Mixed Dried Fruit
  • 2 tbsp Brandy
  • 2 tbsp Ground Linseed
  • 6 tbsp Water
  • 225g Coconut Oil melted
  • 225g Self Raising Flour
  • 60g Ground Almonds
  • 1 tsp Mixed Spice
  • 1/2 tsp Nutmeg
  • 4 tbsp Apricot Jam
  • 500g Vegan Golden Marzipan
  • 450g Vegan Ready Roll Fondant Icing

Instructions

  • Place the sugar, dried fruit and brandy (or orange juice) into a mixing bowl, mix, cover and leave overnight.

  • The next day, preheat the oven to 150C (fan) or 170C, grease a cake tin and line with baking paper.

  • Add your linseed to a small bowl with 6 tbsp of water and stir until thick.

  • Beat the coconut oil into the soaked fruits, add the linseed mixture and stir to thoroughly combine.

  • Add the flour, almonds and spice, beat until combined, pour into the prepared cake tin and gently smooth over the top.

  • Place in the oven for 2 - 2.5 hours or until firm and a skewer inserted in the middle comes out clean. Cover the top with foil if it's starting to look too brown.

  • Leave to cool completely then cover in a layer of greaseproof paper then wrap in tin foil and feed with 1-2 tbsp of brandy every week until you're ready to ice it.

  • Heat the apricot jam in a saucepan, push through a sieve and set aside.

  • Remove the cake from the tin, brush with jam, roll out the marzipan on a surface dusted with icing sugar and carefully lift on top of the cake. Trim any extra marzipan from the cake (use to make shapes for the top of the cake).

  • You can rewrap the cake for up to a week before adding the icing or add it immediately. Brush a little sherry over the top of the marzipan to help the icing stick, unroll the icing and carefully over the cake, using your hands smooth it down and trim off any excess.

Roasted Pork Loin

Ingredients

Rub

Glaze

  • 4 Garlic Cloves
  • 170g Honey
  • 3 tablespoons Soy Sauce
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Olive Oil

Instructions

  • Preheat the oven to 190C, line a roasting tray with foil, place the pork on to the prepared tray and pat the pork loin with a paper towel.

  • Combine the paprika, garlic, onion, thyme, rosemary, salt and pepper in a bowl. Add a small amount of oil to the top of the loin and rub the spice mix on to the loin.

  • Combine the garlic, honey, soy sauce, mustard and oil together in a bowl, brush the mixture over the pork loin and roast for an hour or until cooked through.

Vegan Mince Pies

Ingredients

Mincemeat

Pastry

  • 400g Plain Flour
  • 60g Icing Sugar
  • 1/2 tsp Salt
  • Zest of 1 Orange
  • 200g Coconut Oil cold
  • 50ml Vodka cold
  • 2 tbsp Cold Water
  • Oat Milk

Instructions

Mincemeat

  • Place the currants, raisins, sultanas, cranberries, mixed peel, sugar, coconut oil, apple, spices, orange zest and juice into a large saucepan and heat gently, stirring until the coconut oil melts. Simmer gently, stirring occasionally for around 10 minutes.

  • Remove from the heat, leave to cool then stir in the alcohol of your choice. Set aside and leave to cool overnight.

Pastry

  • Place the flour, icing sugar, salt and orange zest into a food processor and pulse to combine. Add the cold, diced coconut oil and blend until breadcrumbs form. Make sure that no lumps of coconut oil remain.

  • Add the cold vodka and water, blend until the pastry comes together then bring together with your hands. Roll out thinly on a lightly floured surface and use a round cutter to cut out circles.

  • Line a 12 muffin/cupcake tray with baking paper, gently press the pastry rounds into the prepared tin, fill each one with a heaped spoonful of mincemeat and re roll the pastry trimmings and use a cutter to cut out the top of the mince pies. Place on top.

  • Press the top down firmly around the edges and place in the freezer for 20 minutes. Preheat the oven to 190C, brush the pastry with milk and bake for 25-30 minutes or until golden brown.

White Chocolate & Coconut Truffles

Ingredients

Instructions

  • Place the chocolate, butter and cream in a saucepan and heat over a low temperature while stirring until smooth and creamy. Remove from the heat and leave to cool. Cover with clingfilm and place in the refrigerator for two hours to set.

  • Once firm, spoon out a tablespoon of the ganache, roll into a smooth ball using your hands and roll in the desiccated coconut. Make sure the entire outside of the truffle is coated and then store in the fridge.

Festive Salad

Ingredients

  • 2 Seedless Clementines
  • 1 Apple sliced
  • 1 Beetroot cooked
  • 1 Carrot sliced
  • Mixed Greens
  • Pomegranate Seeds
  • Pecans
  • 1 Lemon
  • 4 tbsp Olive Oil
  • 1 tsp Caster Sugar

Instructions

  • Add the mixed greens to a salad bowl or plate, add slices of 1 clementine, apple, beetroot and carrot. Sprinkle with pecans and pomegranate seeds.

  • Whisk the juice of one clementine with the juice of one lemon, 4 tbsp of Olive Oil and 1 tsp of Caster sugar and drizzle over the salad.

Mulled Wine Cocktails

Ingredients

Instructions

  • Add the wine, one to two tablespoons of mulled wine spice blend, the water and sugar to a large saucepan, heat but don't allow to boil. Reduce the heat to a simmer for 10 minutes and stir occasionally.

  • Strain the wine to remove any whole ingredients and leave to cool.

  • When ready to serve, add ice and frozen cranberries to a tall glass, fill half of the glass with the cool mulled wine, add a slice of orange, a cinnamon stick and a star anise then fill the rest of the glass with lemonade. Garnish with a sprig of rosemary.

Mulled Cranberry Sauce

Ingredients

Instructions

  • Add the cranberries, wine, cider, sugar, the zest of one orange, cinnamon, allspice, cloves and cardamom to a saucepan and bring to a boil, stirring frequently.

  • Reduce heat and simmer until most of the cranberries have burst and are soft.

  • Remove from heat, stir in the brandy and leave to cool in an airtight container before serving.

Avocado & Cucumber Shrimp Canapes

Ingredients

Shrimp

Avocado

  • 1 Avocado
  • 1/4 teaspoon Salt
  • 1 tablespoon Lime Juice
  • 1 Cucumber

Instructions

Shrimp

  • Place the shrimp in a large bowl, pat dry with a paper towel, add the minced garlic, coriander, paprika, cayenne, salt, pepper and oil. Stir until the shrimp is coated in the mixture.

  • Heat a large pan over a medium to high heat with one tablespoon of oil, once hot, add the shrimp and saute for 2 minutes on each side or until cooked through.

Avocado

  • Mash the avocado, salt and lime juice together until smooth, slice the cucumber, spoon the avocado on top of each slice, place a shrimp on top and squeeze lime juice over the canapes to serve.

Fig Prosciutto

Ingredients

  • 1 Bauguette
  • 3 Figs
  • Rocket
  • Parma Ham

Pesto

  • 65g Pine Nuts
  • 2 tbsp Lemon Juice
  • 1 Garlic Clove
  • 1/4 teaspoon Sea Salt
  • Pepper to taste
  • 255g Basil
  • 60ml Olive Oil
  • 1 tbsp Nutritional Yeast

Instructions

  • Slice the bread, pop in the toaster until crispy and cut the figs into 8 slices.

Pesto

  • Tip the pine nuts into a food processor a long with the lemon juice, garlic, salt and pepper and pulse until chopped.

  • Add the basil and pulse until combined. Drizzle in the olive oil while pulsing. Add some nutritional yeast for a cheesy flavour while adding more olive oil if you want your pesto to be even smoother!

  • Spread a teaspoon of pesto over each slice of bread, add parma ham, slices of figs and rocket.

Festive Breakfast

Ingredients

Instructions

  • Preheat the oven to 170C and line two baking trays with baking paper.

  • In a bowl, combine the maple syrup, sugar, oil and vanilla, tip in the oats, seeds, nuts, salt and cinnamon and combine thoroughly until evenly coated.

  • Place the mixture on to the prepared baking trays, spread out evenly and bake for 8 minutes, carefully remove from the oven, stir the mixture about and return to the oven for a further 8 minutes.

  • Once golden brown, remove from the oven and leave to cool. Once completely cooled, stir in the cranberries and store in an airtight container.

Strawberry Shortbread

Ingredients

  • 150g Margarine
  • 75g Caster Sugar
  • 200g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Vanilla Extract
  • 250g Strawberry Jam

Instructions

  • Preheat the oven to 170C or 150C for fan assisted ovens and line a baking tray with baking paper.

  • In a mixing bowl cream the margarine and sugar together, beat in the flour, bicarbonate of soda and vanilla to form a dough. Lightly knead for 5 minutes then roll out onto a lightly floured surface to 1cm thickness and cut shapes using a cookie cutter.

  • Arrange spaced apart on the baking tray, cut festive shapes out the top and bake for 15 - 20 minutes.

  • Once cool, spoon strawberry jam in the middle.

Vegan Christmas Biscuits

Ingredients

Instructions

  • Preheat the oven to 180C and line two baking trays with baking paper.

  • Heat the butter and golden syrup in a saucepan until melted, remove from the heat and leave to cool for a minute or two.

  • Sift the flour, bicarbonate of soda and spices into a large mixing bowl and stir in the sugar.

  • Add the butter mixture and mix into a thick dough. Roll the dough into a ball, cover with clingfilm and place in the fridge for half an hour.

  • Remove the dough from the fridge, lightly dust a clean work surface with flour and roll out the dough around half a centimetre thick.

  • Use Christmas shaped biscuit cutters to cut out festive shapes and place them on to a baking tray with at least a centimetre between each biscuit.

  • Bake in the oven for 12 to 15 minutes or until golden brown. Leave to cool completely before icing.

Christmas Carrots

Ingredients

Instructions

  • Preheat the oven to 200C and line a baking tray with foil.

  • Place the carrots in a single layer on the tray.

  • In a bowl, combine the olive oil, honey, salt, pepper and parsley.

  • Pour the mixture over the carrots and toss to coat.

  • Place in the oven and bake for 25 to 35 minutes or until tender and browned.

Festive Milkshakes

Ingredients

  • 2 scoops Vanilla Ice Cream
  • 1 Banana
  • 2 Dates pitted & chopped
  • 1/2 teaspoon Vanilla
  • 175ml Almond Milk
  • 1/4 teaspoon Cinnamon
  • Cinnamon Stick

Instructions

  • Tip all of the ingredients into a blender, blend until smooth and pour into a glass, sprinkle with cinnamon and stir with a cinnamon stick.

Perfect Pear Punch

Ingredients

Punch

  • 355ml Spiced Pear Cider
  • 120ml Bourbon
  • 60ml Honey
  • 60ml Lemon Juice
  • 3 dashes Aromatic Bitters
  • Soda

Garnish

Instructions

Punch

  • Combine the pear cider, bourbon, honey, lemon juice and bitters in a jug with ice. Stir well and leave.

Garnish

  • Dip the rim of the glasses in the cider, then into a mixture of cinnamon and sugar. Pour the punch into the glasses and top with soda. Garnish with pear slices.

Christmas Salad

Ingredients

Salad

  • Red Cabbage
  • Sweetcorn
  • Pasta
  • Mixed Greens
  • Cucumber
  • Tomato
  • Cheese
  • Salt
  • Pepper

Dressing

Instructions

  • Cook the pasta according to the directions on the package, adding a generous teaspoon or so of kosher salt to the water as it cooks.

  • Stir the mayo, vinegar, salt, pepper and sugar together in a small bowl.

  • Layer the bottom of your salad bowl with slices of red cabbage, top with sweetcorn (the contrast in these colours will really make this recipe pop!) Add the dressing, top with pasta then mixed greens and chopped tomato and cucumber. Sprinkle cheese on top and finally season with salt and pepper to taste.

  • Feel free to add any extras to this salad such as bacon, more veggies or even a sprinkle of nuts.

Butternut Squash Soup

Ingredients

  • 1.5kg Butternut Squash peeled, deseeded and cubed
  • 1 Onion chopped
  • 2 Carrots peeled & chopped
  • 1 Red Pepper deseeded and chopped
  • 4 tbsp Olive Oil
  • 1 teaspoon Ground Ginger
  • 1.5 litres Vegetable Stock
  • Salt
  • Pepper

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens, add the butternut squash, onion, carrots and peppers to a bowl a long with half the oil, salt and pepper and toss until coated. Tip into a roasting tin and roast for 40 to 45 minutes or until tender.

  • Place a large saucepan over a medium heat, add the remaining oil and once hot add the ginger and vegetable stock. Bring to the boil, stir in the roasted veg and season with salt and pepper.

  • Remove from the heat and carefully use a hand blender to blend until smooth. Return to the heat to warm through and serve with crusty bread.

Gingerbread Pancakes

Ingredients

Pancakes

Topping

  • 25g Butter
  • 1/2 an Orange
  • 75ml Maple Syrup

Instructions

Pancakes

  • In a mixing bowl, combine the flour, baking powder, ginger, cinnamon, nutmeg and sugar.

  • In a jug, combine the maple syrup, milk and egg and beat. Pour into the flour mixture and whisk until smooth.

  • Grease the frying pan with the coconut oil, heat and add some of the batter to the pan, cook for 4 minutes or until bubbly then flip and cook the other side until golden brown. Repeat with the remaining batter.

Topping

  • Heat the butter, orange juice and maple syrup in a saucepan, stir and leave to simmer for a couple of minutes to thicken. Tip in the orange zest, stir and leave to cool for a minute or two. Serve on top of the pancakes.

Cranberry Muffins

Ingredients

  • 225g Flour
  • 95g Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • A pinch of Salt
  • 235ml Orange Juice
  • 65g Applesauce
  • 225g Cranberries
  • 1 tbsp Orange Zest

Instructions

  • Preheat the oven to 180C, line a muffin tin with muffin cases.

  • In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Pour in the orange juice and applesauce, mix until combined but don’t overmix.

  • Fold in the cranberries and orange zest, spoon the mixture into the prepared cases, sprinkle with sugar and bake for 30 minutes or until golden brown.

Classic Christmas Pudding

Ingredients

Instructions

  • Combine the fruit, mixed peel, almonds, carrot, brandy, orange liqueur and the zest of one lemon and one orange in a mixing bowl, cover and leave to soak over night.

  • In a separate bowl, mix the dry ingredients together, add to the soaked fruit, grate in the butter, add the eggs and stir.

  • Grease a pudding dish with butter and line the bottom with baking paper, press the mixture into the tin, make a dent in the mixture with the back of a spoon and cover with two pieces of baking paper.

  • Preheat the oven to 160C or 140C for fan assisted ovens, place the pudding dish in a roasting tray filled with water, cover the tray and pudding with a large piece of foil and cook for six hours. (The water may need topping up so keep an eye on it!) Then allow the pudding to cool.

Candy Cane Eggnog

Ingredients

  • 6 Eggs
  • 2 Egg Yolks
  • 65g Sugar
  • 1/4 tsp Salt
  • 1/2 tsp Peppermint Extract
  • 1 tbsp Vanilla Extract
  • 950ml Milk
  • 120ml Double Cream

Instructions

  • Whisk together the eggs, egg yolks, sugar, salt, peppermint and vanilla in a saucepan over a medium-low heat until combined. Slowly pour in the milk while whisking then raise the heat to medium. Whisk constantly until thick enough to coat the back of a spoon (30 - 35 minutes).

  • Pour through a sieve into a bowl, set the bowl in an ice water bath, leave to cool, add to an airtight container and place in the fridge for 4 hours.

  • Add the cream to a bowl and whisk to form stiff peaks. Fold in the egg mixture until combined and serve in a glass.

Glühwein Jam

Ingredients

Instructions

  • Tip all of the ingredients into a deep pan and bring to the boil while stirring occasionally. Place an empty bowl in the freezer.

  • Leave the jam to bubble for just under an hour, remove the bowl from the freezer, place a teaspoon of the jam onto the bowl, tilt the bowl and if the jam doesn't run then it's ready to remove from the heat, if not, keep boiling and try again in a minute or two.

  • Carefully remove the whole ingredients. Sterilise glass jars, spoon the jam into the jars, close the lids and place upside down for a while to create a vacuum. Store in the refrigerator.

Mini Bundt Cakes

Ingredients

  • 125ml Milk
  • 2 tsp Lemon Juice
  • 150g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 125g Caster Sugar
  • 75g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 2 Eggs
  • 175g Icing Sugar

Instructions

  • Preheat the oven to 170C, grease mini bundt tins and place on a baking tray. Mix the milk and lemon juice together and set aside.

  • Sift the flour and bicarbonate of soda into a mixing bowl, stir in the sugar and form a well in the middle. Mix the eggs, melted butter and vanilla together and pour into the well. Add the milk and stir until combined.

  • Divide the batter between the tins to half fill them and bake for 15 minutes or until golden. Leave to cool.

  • Sift the icing sugar into a bowl, add 5ml of vanilla and 1 tbsp of water, mix and drizzle on top of the cakes. Serve with cranberries and fresh mint.

Candied Pecan Festive Salad

Ingredients

Dressing

  • 60ml Olive Oil
  • 1 teaspoon Shallots minced
  • 1 Garlic Clove minced
  • 1 teaspoon Dijon Mustard
  • 2 tablespoons Apple Cider Vinegar
  • 1 1/2 tablespoons Maple Syrup
  • Salt to taste
  • Pepper to taste

Salad

  • Mixed Greens
  • 1 Apple cored and thinly sliced
  • 150g Grapes
  • 125g Candied Pecans
  • 50g Blue Cheese or Feta Cheese

Instructions

  • Combine the olive oil, shallots, garlic, mustard, vinegar and maple syrup in a bowl, whisk together and season with salt and pepper.

  • In a bowl, combine the greens, place apple slices and grapes on top, scatted with candied pecans and crumble blue or feta cheese on top. Finally drizzle with the salad dressing.

Parsnip & Pea Soup

Ingredients

  • 1 tsp Olive Oil
  • 1 Onion chopped
  • 500g Parsnips peeled & chopped
  • 1/2 tsp Ground Star Anise
  • 500ml Vegetable Stock
  • 200g Frozen Peas
  • 2 tbsp Thai Green Curry Paste

Instructions

  • Heat the oil in a saucepan and fry the onion until soft. Add the parsnips, star anise and vegetable stock and simmer for 15 minutes or until the vegetables are soft.

  • Tip in the peas and curry paste and heat until the peas are cooked.

  • Blend the soup and serve with parsnip crisps.

Honey & Fig Camembert

Ingredients

  • 2 Figs
  • 1 Camembert Cheese
  • 60g Walnuts
  • 3 tablespoons Honey

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens, place the cheese on a baking tray and bake for 8 to 10 minutes.

  • To serve, arrange slices of figs on top of the cheese, sprinkle with chopped walnuts and drizzle with honey.

Winter Berry Smoothie

Ingredients

Smoothie

  • 50g Frozen Raspberries
  • 50g Frozen Blackberries
  • 50g Frozen Redcurrants
  • 50g Frozen Blackcurrants
  • 100g Greek Yoghurt
  • 1 teaspoon Ground Cinnamon
  • 1 Banana

Toppings

  • Pomegranate
  • Cherries
  • Raspberries

Instructions

  • Place the frozen fruit, yoghurt, cinnamon and banana into a blender with a splash of milk if needed. Blend until smooth, pour into a bowl and top with pomegranate, cherries, raspberries and frozen yoghurt stars!

Vegan Christmas Biscuit Trees

Ingredients

  • 200g Plant-based Butter
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Vanilla
  • 100g Sugar
  • 300g Plain Flour
  • 1 teaspoon Allspice
  • Icing Sugar
  • Water

Instructions

  • Cream the butter, maple syrup, vanilla and sugar together, sift in the flour and allspice and mix into a dough. Wrap in cling film and place in the refrigerator for half an hour.

  • Preheat the oven to 160C or 140C for fan assisted ovens and line a baking tray with baking paper.

  • On a clean work surface lightly dusted with flour, roll out the dough to approximately 1/2 cm thick and cut out large, medium and small star shapes.

  • Place on the baking sheet, sprinkle with sugar and bake for 15 minutes or until golden brown. You may want to turn the biscuits over half way through cooking.

  • Leave the biscuits to cool completely then begin building up your Christmas tree. Large stars should form the base of the tree, then medium and finally smaller stars. Use thick icing between each biscuit to hold the biscuits together and place a small star on top to finish.

Candy Cane Cocktails

Ingredients

Candy Cane Vodka

  • 12g Candy Canes
  • 750ml Vodka

Cocktail

Garnish

Instructions

  • Pop the candy canes into a food processor and pulse into a fine powder. Funnel the candy cane into the bottle of vodka, shake to mix and leave overnight. (Strain before using).

  • Rim a glass with crushed candy cane and sugar. Fill a cocktail shaker with ice, add the vodka, creme de cacao, syrup and cream. Shake well, strain into the glass and enjoy!

Classic Eggnog

Ingredients

Instructions

  • Whisk the egg yolks together with the sugar until pale. Stir in the milk, double cream and rum then add some ground nutmeg.

  • Rim the glass with syrup, dip in ground cinnamon, pour in the eggnog and serve with a cinnamon stick.

Kiwi Smoothie

Ingredients

  • 250ml Almond Milk
  • 1 Frozen Banana skin removed
  • 30g Spinach
  • 1/2 Avocado
  • 2 Kiwi Fruit skin removed
  • 1 teaspoon Hemp Seeds
  • 1 teaspoon Chia Seeds

Instructions

  • Tip the almond milk, banana, spinach, avocado, seeds and one kiwi into a blender and blend on high speed until smooth. This should take around 30 to 60 seconds.

  • Remove the skin from a kiwi, cut into slices and use a star-shaped cutter to cut out star shapes. Place the stars around the glasses, pour the smoothie into the glass and serve.

The Perfect Parsnips

Ingredients

Instructions

  • Preheat the oven to 220C or 200C for fan assisted ovens. Peel and cut the parsnips into 5cm pieces.

  • Spread the parsnips onto 2 large baking trays (make sure you don't overcrowd!) Drizzle with olive oil and season with oregano, salt, pepper and crushed chillies. Toss to evenly coat.

  • Roast for 30 minutes or until golden. Halfway through cooking, carefully toss the parsnips.

Plant Based Chocolate Panforte

Ingredients

Instructions

  • Preheat the oven to 180C or 160C for fan assisted ovens, grease a square baking tin with coconut oil and line the bottom with baking paper.

  • Place the almonds and cashews on to a baking tray and roast in the oven for 5 minutes or until lightly golden. Reduce the temperature to 150C or 130 for fan assisted ovens and leave the nuts to cool.

  • Chop the nuts including the pistachios, place into a large mixing bowl, tip in the chopped dried fruits and combine.

  • In a separate bowl, combine the spices, flour, cacao and a pinch of salt, tip into the large mixing bowl with the fruit and nuts and combine.

  • Pour the maple syrup and sugar into a saucepan over a low heat until the sugar has dissolved. Slowly bring to a boil, leave to boil for 2 minutes.

  • Remove the saucepan from the heat, pour in the fruit and nut mixture and stir with a large spoon. Spoon the mixture into the prepared baking tin, flatten the top and bake for an hour or until cooked through. Leave to completely cool in the tin then carefully remove, cut into squares and dust with icing sugar to serve.

Mulled Cranberry Punch

Ingredients

Instructions

  • Place the zest of one orange in a saucepan, squeeze the juice from all the oranges and pour into the pan along with the cranberry juice.

  • Stir in the ginger, cloves, cinnamon, vanilla, cranberries and sugar. Bring to a simmer and stir until the sugar dissolves then gently heat for 10 - 15 minutes.

  • If adding brandy, put 1/2 tablespoon into a heatproof glass, then lade in the punch.

Mulled Wine Cranberry Sauce

Ingredients

Instructions

  • Combine the ingredients into a large saucepan, bring to a boil and stir occasionally. Reduce the heat to a simmer, stir every now and then until the cranberries have popped and the sauce thickens. This should take around 20 minutes.

  • Leave the cranberry sauce to cool then place in the refrigerator over night. When ready to serve, carefully remove the whole spices.

Mince Pie Facemask

Ingredients

Instructions

  • Melt the coconut oil, add the orange peel powder, ground cinnamon, ground nutmeg, ground star anise and coconut sugar and mix.

  • Pour into an airtight container and leave to set slightly. Apply to face, leave for 10 minutes then rinse.

Spiced Orange Cake

Ingredients

Cake

Icing

Instructions

Cake

  • Preheat the oven to 180C or 160C for fan assisted ovens, line the bottom of three small cake tins with baking paper and grease the sides with coconut oil.

  • Place the orange in a saucepan, carefully cover with boiling water and simmer until soft. This will take around 20 minutes, once soft leave to cool. Once cool, cut the orange in half, remove peel and pips but leave the skin and place the orange in a food processor. Process until still slightly chunky, remove two tablespoons of orange pulp for the icing.

  • In a mixing bowl, cream the butter and sugar together and sift in the flour, baking powder and spices. In a jug, whisk the eggs together, slowly add the whisked eggs to the mixing bowl while stirring but avoid over mixing.

  • Divide the cake mixture between the three prepared tins and bake in the over for 20 - 30 minutes or until golden brown. Leave in the tins to cool down slightly then carefully remove, peel off the baking paper and leave to cool completely.

Icing

  • In a clean bowl, cream the butter, sift in the icing sugar and tip in two tablespoons of orange pulp and mix until combined. Spread some icing on to one of the cakes, place another cake layer on top, layer with icing, add the final layer and top with a final layer of icing. Pop cinnamon sticks and star anise on top. (We grated a little orange zest on top too!)

Vegan Gingerbread House

Ingredients

Gingerbread

Icing

Instructions

  • In a mixing bowl, whisk the flour, ginger, cinnamon, nutmeg, cardamom and sea salt together and set aside.

  • In a separate bowl, beat the butter or coconut oil and sugar until combined. Add the molasses and the ground linseed and beat until combined.

  • Add the wet ingredients to the dry and combine to form a sticky dough. Round the dough into a ball, wrap in clingfilm and place in the fridge for half an hour.

  • Lightly flour a clean surface, line baking trays with baking paper and roll out the dough (around 1/4 inch thick) and preheat the oven to 170C.

  • Gently cut out two walls, two sides and two roof pieces from the dough, place onto the prepared baking trays leaving enough space between each part and bake for 15 minutes or until golden brown. Leave to cool.

Icing

  • Beat the aquafaba from the chickpeas in a large bowl until peaks form, gradually add the icing sugar while mixing until thick. Save 2/3 of the icing to assemble the house. Add 2 - 3 tbsp of milk to the original royal icing and beat.

  • Build the house using the 2/3 icing sugar and decorate with the remaining icing!

Cinnamon Eggnog

Ingredients

Instructions

  • In a large mixing bowl, beat six egg yolks until lighter in colour and slowly add the sugar while beating until fluffy.

  • In a saucepan heat the milk, cinnamon and cloves together until steaming hot but do not boil!

  • Carefully pour half of the milk mixture into the eggs, whisk constantly and pour back into the saucepan.

  • Heat the eggnog over a medium heat, stir constantly until the mixture begins to thicken but do not boil!

  • Remove the mixture from the heat, stir in the cream and strain using a sieve to remove the whole spices and any curdled bits. Leave the mixture to cool for an hour.

  • Mix in the vanilla extract, nutmeg and rum (optional) and place in the refrigerator. Serve warm with a cinnamon stick in each mug to stir.

Non-Alcoholic Mulled Wine

Ingredients

Instructions

  • Just 1-2 tablespoons of our mulled wine spice blend – depending how spiced you like the end result to be - will transform grape or pomegranate juice into a delicious warming drink; add a little demerara sugar to taste as well as some whole spices and fresh slices of apple and warm gently, do not boil. Once warmed through, pour into mugs or heat proof glasses and enjoy!

Vegan Mandarin Cake

Ingredients

Cake

Icing

Instructions

Cake

  • Bring a saucepan of water to a boil, place the mandarins into the water, boil for 5 minutes then simmer for an hour. Remove the saucepan from the heat, carefully remove the mandarins, keep the water to one side and squash the mandarins and remove the pits.

  • Preheat the oven to 160C, line the bottom of two cake tins with baking paper and grease the edges with coconut oil. Blend the mandarin, chia seeds and 120ml of the reserved water in a blender until a smooth puree forms, then tip into a mixing bowl.

  • Add the remaining cake ingredients to the mixing bowl, combine, pour the mixture into the prepared baking tins and bake for 45 minutes or until baked through.

Icing

  • Soak the cashews over night, drain, tip the nuts into a clean blender a long with the remaining icing ingredients and blend until smooth. Place the mixture in the fridge to firm slightly (the mixture should be a similar texture to buttercream).

  • Once the cakes have cooled completely, spread the icing on to the bottom layer, layer the other cake on top and spread icing on top and around the cake. Garnish with mandorin slices.

Traditional Christmas Fruitcake

Ingredients

Instructions

  • Place the fruit into a bowl, pour in 100ml of brandy, mix, cover with a clean tea towel and leave to soak over night. Line the bottom of a loaf tin with baking paper and grease the sides with coconut oil.

  • Sift the flour, salt, nutmeg and mixed spice in to a large mixing bowl, tip in the sugar, eggs, syrup and spreadable butter and beat until smooth. Fold in the soaked fruit mixture, 50g of chopped almonds and the zest of an orange and a lemon.

  • Preheat the oven to 140C, pour the cake mixture in to the prepared tin, place whole almonds on top and sprinkle with chopped almonds and place on the lowest shelf of the oven for four hours or until baked through.

  • Leave to cool in the tin for half an hour then carefully remove the cake and leave to cool completely on a cooling rack.

  • Once cool, use a clean toothpick to poke holes in the cake and spoon a little brandy on to the cake, wrap in foil and store in an airtight container. Feed with brandy every now and then until you're ready to serve.

Vegan Gingerbread Tiramisu

Ingredients

Sponge

Syrup

  • 2 tblespoons Chai Tea Leaves
  • 177ml Boiling Water
  • 2 inches Ginger sliced

Cream

  • 250g Cashews
  • 120ml Coconut Cream
  • 125ml Almond Milk
  • 16g Cacao Butter
  • 1 tablespoon Almond Butter
  • 5 tablespoons Coconut Sugar
  • 1 1/2 teaspoon Black Treacle
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ginger
  • 1/4 teaspoon Sea Salt
  • 1 Lemon

Instructions

Syrup

  • Pour the boiling water into a jug, infuse the tea as well as the ginger and leave to one side.

Sponge

  • Blend all the ingredients together until a fine crumb texture forms and set aside.

Cream

  • Clean the blender and tip in the cream ingredients, blend until smooth.

Tiramisu

  • Place two tablespoons of the sponge mixture into the bottom of the serving glasses, press down so it sits snug in the glass, pour two tablespoons of the syrup mixture over the sponge and add around two tablespoons of the cream mixture on top. Place in the freezer for 10 minutes for the cream to set slightly.

  • Repeat the steps until the glass is full (sprinkle the sponge instead of press this time) to form bold layers and place in the fridge to set.

  • Once set, pipe the coconut whipped cream on top of the tiramisu, dust with cacao powder and place in the fridge for at least an hour.

Smoked Salmon Canapes

Ingredients

Instructions

  • Tip the salmon, cheese, the juice of half a lemon and a pinch of salt and pepper to a food processor. Pulse until a chunky pate forms. Stir in the herbs and place in the fridge.

  • Cut small circles out of the rye bread, spoon the pate on top, season and serve.

Christmas Semifreddo

Ingredients

Instructions

  • In a large bowl or using an electric mixer, beat the cream, mascarpone and nutmeg together until soft peaks form. Pour the mixture into a bowl and chill.

  • Bring some water in a saucepan to a simmer, place a bowl on top and add 8 egg yolks and sugar to the bowl and whisk to form a thick consistency.

  • Remove from the heat and beat until cool, fold in the cream mixture and pieces of Christmas pudding. Pour the mixture into a mould or loaf tin and chill overnight. Drizzle with chocolate, top with orange slices and place in the freezer until ready to serve.

Christmas Tree Cupcakes

Ingredients

Cupcakes

  • 350ml Almond Milk
  • 1 tablespoon Apple Cider Vinegar
  • 330g Sugar
  • 100g Vegan Butter
  • 100g Plain Flour
  • 1 teaspoon Bicarbonate of Sofa
  • 80g Cacao Powder
  • 1/2 teaspoon Salt

Icing

Instructions

Cupcake

  • Preheat the oven to 180C or 160C for fan assisted ovens and line a cupcake tin with cupcake cases.

  • In a jug, whisk the milk and vinegar together and leave to sit.

  • In a large mixing bowl, cream the sugar and butter together, sift in the flour, bicarbonate of soda, cacao powder and salt. Stir, then pour in the milk mixture and mix until combined.

  • Spoon the cake batter into the cupcake cases, place in the oven to bake for 25 minutes or until cooked through then leave to cool.

Icing

  • Combine the butter and icing sugar together, add the milk and mix until fluffy. Add a few drops of green food colouring or green powder until the icing turns green.

  • Pipe the icing on to the cupcakes and top with sprinkles for a Christmas tree touch.

Goat’s Cheese & Honey Fig Canapes

Ingredients

  • 8 Figs
  • 100g Goat's Cheese
  • 3 tablespoons Honey
  • Rosemary to garnish

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens, cut the figs in half, place them cut side up on to a baking tray lined with baking paper. Slice a small cross in the middle of each fig and gently squeeze the fig.

  • Crumble the cheese on to the fig, press down so it fills the slices in the fig, drizzle with honey and bake for 5 minutes.

  • Garnish with rosemary, salt and pepper to serve with an extra drizzle of honey.

Festive Bundt Cake

Ingredients

Icing

Decoration

Instructions

Cake

  • Chop any large pieces of dried fruit, mix all the fruit together and soak in 50ml of hot water with all the spices, ginger and coconut over night.

  • Preheat the oven to 180C or 160C for fan assisted ovens and grease a bundt cake tin.

  • Beat the butter and sugar together until fluffy, beat in the eggs gently a long with the salt. Sift in the flour and baking powder and beat to combine. Tip in the soaked dried fruit and mix until combined.

  • Add the mixture to the prepared baking tin and bake for 30 to 35 minutes or until baked through. Leave to cool completely in the tin then carefully turn out on to a plate.

Icing & Decoration

  • Whisk the butter, icing, sugar and a couple drops of vanilla together until smooth. Pipe on to the cake, decorate with pecans, cranberries and rosemary sprigs and serve.

Easy Gin Based Cocktail

Ingredients

  • 25ml Gin
  • 150ml Cranberry Juice
  • 10ml Lemon Juice
  • 1 Rosemary Sprig
  • 1 Frozen Berry

Instructions

  • Add the gin and lemon juice to a glass, top with cranberry juice and stir. Drop a frozen berry at the bottom instead of an ice cube and garnish with a rosemary sprig!

Perfect Parsnips

Ingredients

Parsnips

Glaze

Instructions

Parsnips

  • Preheat the oven to 220C or 200C for fan assisted ovens. Drizzle the baking tray with enough oil to coat the bottom of the tray. Sprinkle with salt and pepper and place in the oven.

  • Peel and chop the parsnips, carefully remove the tray from the oven and add the parsnips. Stir with a spoon to coat them in the oil and cook for 45 minutes. (Remove from the oven occasionally to turn the parsnips over).

Glaze

  • Mix all the glaze ingredients together thoroughly, after 30 minutes of cooking, carefully remove the baking tray and drizzle with the glaze. Return to the oven for a further 15 minutes.

Perfect Roast Carrots

Ingredients

  • Carrots
  • 2 tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 5 Garlic Cloves
  • 1 teaspoon Thyme
  • Sea Salt
  • Pepper
  • 2 tablespoons Parsley chopped

Instructions

  • Preheat the oven to 190C, oil the roasting tray until lightly coated and place a layer of the carrots on to the tray.

  • Drizzle the carrots with oil and balsamic vinegar, sprinkle thyme and crushed garlic cloves and season with salt and pepper. Toss the carrots to combine.

  • Place in the oven for 35 to 40 minutes or until tender. Garnish with chopped parsley.

Honey Roasted Brussels Sprouts

Ingredients

  • Brussels Sprouts
  • 3 tablespoons Olive Oil
  • 3/4 teaspoon Sea Salt
  • 1/2 teaspoon Pepper
  • 2 tablespoons Balsamic Vinegar
  • 3 teaspoons Honey

Instructions

  • Preheat the oven to 220C and line a baking tray with foil. Remove the outer layer of the sprouts, cut the bottoms off and slice length-ways.

  • In a bowl, toss the sprouts in two tablespoons of oil a long with the salt and pepper. Place the sprouts on to the prepared baking tray, place in the oven and cook for 20 minutes.

  • Carefully remove from the oven, place the sprouts back into the bowl, add a tablespoon of oil, the balsamic vinegar and honey. Toss the sprouts until coated in the mixture, season with salt and serve.

Curried Cauliflower Soup With Salt & Pepper Cashew Nuts

Ingredients

Salt & Pepper Cashew Nuts

To Serve

  • A few Parsley Sprigs
  • A pinch of Chilli Flakes
  • Drizzle of extra Virgin Olive Oil

Instructions

  • Heat the oil in a large saucepan over a medium heat and add the onion. Saute for 7-10 minutes until soft and translucent. Add the garlic, turmeric, curry powder and a dash of water, stir well to form a paste and fry for another 2 minutes or until the spices release their aromas.

  • Add the cauliflower and stock to the pan (do not worry if the stock does not cover the cauliflower completely) and bring to the boil. Reduce the heat to a simmer and cook for around 15 minutes or until the cauliflower is easily pierced with a fork.

  • Meanwhile make the salt & pepper cashews. Heat the oil in a medium saucepan over a medium heat until sizzling. Once hot add the pepper, salt, garlic powder and cashew nuts. Stir to coat all the cashews with the oil, then fry for 2-3 minutes stirring constantly until the cashews are golden and blistering. Remove from heat and pour the cashews out onto a plate lined with kitchen roll to cool.

  • Transfer the contents of the soup pan into a blender / food processor and blend until super smooth. You may need to do this is batches if your blender is particularly small.

  • Return the soup to the pan, add the coconut milk and the salt & pepper and stir well. Taste and adjust seasoning if needed then heat the soup until it is piping hot.

  • To serve, ladle the soup into bowls, drizzle with olive oil and sprinkle with a pinch of chilli flakes. Top with the cashew nuts and a few sprigs of parsley and enjoy!

Christmas Tree Biscuit Decorations

Ingredients

  • 225g Self-raising Flour
  • 1 Orange zest
  • 1/2 teaspoon Ground Mixed Spice
  • 115g Sugar
  • 115g Butter
  • 1 Egg

Instructions

  • Preheat the oven to 180C or 160C for fan assisted ovens and line a baking tray with baking paper.

  • Add the flour, orange zest, mixed spice, sugar and butter to a mixing bowl and combine until a breadcrumb mixture forms. Beat the egg in a jug, add to the mixing bowl and combine to form a dough. Wrap in clingfilm and place in the fridge for half an hour.

  • Roll the dough out on to a clean work surface that's lightly dusted with flour, the dough should be around 5mm thick. Cut out your desired shapes with a cookie cutter, make a small hole at the top of the shape using a toothpick and place the biscuits on to the prepared baking tray.

  • Bake for 10 to 12 minutes, leave to cool completely before adding string to tie to your tree.

Smore Hot Chocolate

Ingredients

Instructions

  • Heat the milk in a saucepan, add the cacao powder, chocolate syrup, cinnamon, sugar and salt and whisk until combined.

  • Using a low setting on your oven or a microwave, heat some of the marshmallows, rub around the mug, crush the biscuits and dip the mug in the biscuit crumbs so they stick to the mug.

  • Pour the hot chocolate in to the mugs, top with marshmallows, a drizzle of chocolate syrup, a sprinkle of digestive biscuit crumbs and pop a cinnamon stick in to stir.

Festive Macarons

Ingredients

Macarons

Ganache

Instructions

Macarons

  • Tip the icing sugar and ground almonds into a food processor and process until combined. Tip the mixture into a large bowl, add 110g of egg whites and mix to form a paste. Cover the bowl with cling film and set aside.

  • Add the sugar and water into a saucepan, stir gently then bring to a boil over a medium heat, reduce to a simmer. When the syrup reaches 118C, pour in the remaining egg whites and whisk to stiff peaks for about 6 minutes. Add the vanilla extract, whisk until stiff peaks are reached.

  • Spoon the batter into a piping bag and pipe equal sized circles of batter on to a baking tray lined with baking paper (leave at least 2cm space between each meringue). Tap the tray on the work surface, leave to stand for half an hour, a skin should form on the shell.

  • Preheat the oven to 180C, bake for 12 minutes and leave to cool. Melt the chocolate, dip the bottom of the macarons in the chocolate and place in the fridge on baking paper until the chocolate sets.

Ganache

  • Place the cream in a pan, bring to a boil, remove from the heat and whisk in the chocolate and cacao powder until smooth. Spoon into a piping bag and pipe on to the chocolate side of the macarons. Sandwich with another macaron and sprinkle with edible glitter.

Mulled Wine

Instructions

  • Just 1-2 tablespoons of our mulled wine spice blend – depending how spiced you like the end result to be - will transform a bottle of red wine into a delicious warming drink; add a little demerara sugar to taste to the wine and spices, some fresh slices of orange and warm gently, do not boil. Once warmed through, pour into mugs or heat proof glasses and enjoy!

Mince Pie Bliss Balls

Instructions

  • Place the figs into a large bowl and cover with just boiled water. Allow the figs to rehydrate in the water for 5 minutes before draining thoroughly.

  • Pulse the almonds and pecan nuts in a high speed food processor until they resemble rough bread crumbs. Add the rehydrated figs, raisins, cranberries, orange peel and spices and pulse again until everything has come together to create a nice sticky dough.

  • Use your hands to form tbsp sized chunks of the mixture into 12 nice round balls, before rolling in the topping of your choice (if using).

  • Place the balls in the fridge for an hour to firm up before serving.

Cinnamon Roll Wreath

Ingredients

Dough

  • 100g Unsalted Butter
  • 200ml Milk
  • 1 teaspoon Salt
  • 250g Plain Flour
  • 250g Strong White Flour
  • 1.5 teaspoon Fast Action Yeast
  • 1 teaspoon Ground Cardamom
  • 4 tablespoons Caster Sugar
  • 2 Eggs
  • Olive Oil

Filling

  • 75g Unsalted Butter
  • 100g Caster Sugar
  • 2 tablespoons Cinnamon

Icing

  • 250g Icing Sugar
  • 1 tbso Water

Instructions

Dough

  • In a saucepan, heat the butter, milk and salt until the butter is melted then leave to cool until lukewarm.

  • In a mixing bowl stir the flour, yeast, cardamom and sugar together. Make a well in the middle and crack in the eggs. Pour in the lukewarm mixture and stir to form a sticky dough.

  • Oil a clean work surface with a teaspoon of olive oil, turn the dough out and knead until less sticky, smooth and more elastic. Shape into a ball, pop into a large greased bowl, cover and leave to double in size.

Filling

  • In a clean bowl, mix the butter, sugar and cinnamon together. Once the dough has risen, turn out onto a floured work surface and gently roll out into a rectangle. Spread the butter mixture evenly onto the dough with a knife. Roll the dough into a cylinder and cut in half lengthways.

  • Take the two separate pieces, squeeze one end together and plait/twist the dough together. Bring both ends together to create a circular shape.

  • Heat the oven to 180C and bake for 35 minutes or until golden brown and leave to cool.

Icing

  • Mix the icing sugar and water together (adding more water if needed) and drizzle on top of the cool cinnamon wreath.

Leftover Turkey Salad

Ingredients

Salad

  • 300g Turkey
  • 1 Pomegranate
  • 350g Leafy Greens
  • 75g Cheese
  • 1 Red Onion
  • 50g Pecans

Dressing

  • 78ml Olive Oil
  • 2 tablespoon Balsamic Vinegar
  • 1 teaspoon Sugar

Instructions

  • Whisk the dressing ingredients together in a bowl. Add the onion and greens and toss to combine. Place the turkey slices on top, scatter with pomegranate seeds, pecans, crumble cheese on top and drizzle with dressing.

Vegan Yorkshire Puddings

Ingredients

  • 225g Self Raising Flour
  • 1/2 teaspoon Baking Powder
  • A pinch of Salt
  • 300ml Almond Milk
  • 100ml Warm Water
  • 8 teaspoons Vegetable Oil

Instructions

  • Add the flour, baking powder, salt, almond milk and warm water to a food processor and process until smooth. Pour the batter into a jug, cover with clingfilm and place in the refrigerator for an hour.

  • Preheat the oven to 220C or 200C for fan assisted ovens, add a teaspoon of oil into each muffin tin hole and place the tin in the oven for 5 minutes. Be careful, the tray should be very hot!

  • Carefully remove the tin from the oven, pour the batter into the hot oil, return to the oven for 25 to 30 minutes or until risen and golden brown.

Homemade Mincemeat

Ingredients

Instructions

  • Add all of the ingredients (apart from the brandy) into a a large pan over a low heat, allowing the butter to melt.

  • Continue to simmer for 10 minutes then remove from the heat and allow the mixture to cool until room temperature.

  • Stir in the brandy making sure the mixture is thoroughly combined. Finally, spoon the mixture in to clean, glass jars to store or add the mixture straight to sweet pastry and bake homemade mince pies.

Spiced Fruit Loaf

Ingredients

Instructions

  • Mix the dried fruits, cherries, mixed peel, lemon zest and cider or apple juice together. Cover and leave to soak overnight.

  • Preheat the oven to 180C or 160C for fan assisted ovens and line a loaf tin with baking paper.

  • Beat the butter, sugar, mixed spice and cinnamon together in a large mixing bowl until fluffy then gradually beat in the eggs. Sift in the flour and bicarbonate of soda, stir in the grated squash and then the soaked fruit and milk.

  • Add the mixture to the prepared tin, bake for an hour and 15 minutes or until baked through. Leave to cool in the tin then carefully remove.

  • Sift the icing into a bowl, beat in the extract and lemon juice and spoon the icing over the loaf.

Beef & Tomato Soup

Ingredients

Instructions

  • Place the beef into a slow cooker, add beef broth and roast for 2 hours on a high setting or 4 to 6 hours on a low setting. Remove the beef from the slow cooker and place in a serving dish. Break apart lightly with two forks.

  • Place the shredded beef and remaining ingredients into a deep pan, bring to a boil, reduce the heat, cover and leave to simmer for an hour or two or until the beef is cooked through.

  • Serve warm and garnish with left over shredded beef.

Mulled Wine Spiced Plum Chia Jam

Ingredients

Instructions

  • Destone and cut each plum into 8 chunks. Add them to a medium saucepan along with the orange juice. Bring the pan to a light simmer then add your vanilla seeds and pod, orange slices, cloves, star anise, cinnamon sticks and bay leaf, give everything a good stir and continue to cook on a light simmer for 20 minutes or until the plums are very soft.

  • Use a spoon to remove the spices from the pan before grating in ½ the nutmeg and using a hand blender to blend the plums into a chunky puree.

  • Return the plums to the heat and bring to the boil before removing from the heat and stirring in the chia seeds and maple syrup.

  • Allow the jam to cool completely and thicken up before transferring into sterilised jars and storing in the fridge.

Festive Poached Pears

Ingredients

Instructions

  • Pour the wine, water and sugar into a large pot, tip in the star anise, cardamom pods and cinnamon stick and bring to a boil.

  • Meanwhile, peel the pears but leave the stem attached and carefully remove the core from the bottom of the pear while keeping the pear intact.

  • Carefully place the pears into the wine mixture, reduce the heat, cover and simmer for an hour or until the pears are soft but still sturdy. Leave to cool and place in the fridge over night.

  • To serve, bring to room temperature, place one pear into a bowl and drizzle with the wine mixture.

  • Melt the chocolate, slowly pour in the milk until a smooth sauce forms, drizzle over the pear and sprinkle with chopped nuts.

Festive Macaroon

Ingredients

Macaroons

Syrup

  • 150g Granulated Sugar
  • 50g Water

Filling

  • 115g Dark Chocolate Chips
  • 115g Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Butter room temperature

Decoration

  • Edible Glitter
  • Snowflake Icing

Instructions

  • Line your baking trays with silicon baking paper.

  • Mix the ground almonds, beetroot and the icing sugar in a food processor for about 2/3 minutes. Sift the blended mixture into a bowl and discard of the big lumps that have been left behind.

  • Whisk 60g of egg whites and add to the almond/sugar mixture. It will form quite a stiff mixture.

  • Whisk the remaining 60g of the egg whites to soft peaks and then add 35g sugar.

  • Put the sugar and water in a saucepan to make the syrup. Heat until it reaches 118 C. Slowly add the boiling syrup to the egg whites and whisk on medium/high speed for about 10-15 minutes. The meringue will have become shiny and will have cooled.

  • Add a quarter of the meringue to the almond/sugar mixture. Mix well so that the mixture loosens. Now fold in the remaining meringue a quarter at a time. Mix until the two mixtures are completely combined and it has a little fluidity to it. To test this hold up the spoon and it should fall back in to the bowl slowly. If it runs quickly like a ribbon it will be over mixed.

  • Fit a piping bag with a plain tip and add the mixture. Pipe the macaroons on to the baking sheet. Make them the size you want – I usually do about 5 cm across.

  • Leave to rest so that the macaroon forms a skin – when it is touched your finger will not pick up any of the macaroon mixture. This can take anything from 15 mins – 1/2 hours depending on the weather.

  • Bake at 150 C for 15-25 minutes.

  • Check to see if macaroons are done by grabbing the top of one macaroon and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension. When ready leave on a cooling rack. Don't remove the shells off the parchment paper as soon as the tray comes out of the oven, else you will break the shell. Wait for 2-3 minutes at least for it to cool down.

  • To make the Ganache, put the chopped chocolate in a bowl. Heat the heavy cream in a small saucepan till it just begins to boil. Add it to the chocolate and stir until all the chocolate melts. Add in the vanilla extract and soft butter and mix till silky smooth.Allow to cool in the fridge for at least 30-40 minutes.

  • Sandwich 2 macaroon together with the ganache. Sprinkle the edible glitter on top and using a small amount of water and icing sugar mixed together fix your festive decoration on top.

Perfect Roast Chicken

Ingredients

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens. In a bowl, combine the butter, cumin seeds, coriander, saffron, chicken seasoning, salt and pepper to taste and the zest of one orange. Rub the mixture all over the chicken.

  • Place the chicken on to a roasting tray a long with the onion and rosemary, place in the oven to roast for 80 minutes (bast the chicken with the cooking juices 3 times while cooking). Remove from the oven once roasted and set aside for 15 minutes before carving.

Strawberries & Cream Santas

Ingredients

Instructions

  • For a festive spin on a classic dessert simply wash your strawberries with water and slice in half (see image for reference).

  • Pipe whipped cream in the middle of your strawberries and place the bottom of the strawberry on top.

  • Add a blob of cream on top to form the tip of the hat and two smaller blobs to represent buttons.

  • Using nigella seeds carefully place two eyes on to the middle layer of cream and store in the fridge until ready to serve.

Citrus & Herb Roasted Chicken

Ingredients

Instructions

  • Preheat the oven to 200C, combine the olive oil, garlic, sugar, the juice of one lemon and one orange, Italian seasoning, paprika, onion powder, red pepper flakes, salt and pepper in a jug.

  • Place the chicken in a baking tray, coat with half the olive oil mixture, turn over and coat with the remaining mixture. Place lemon and orange slices around and under the chicken. Sprinkle thyme, rosemary, cranberries salt and pepper on top.

  • Place in the oven for an hour or until the chicken juices run clear. Garnish with fresh herbs to serve.

Chocolate Pretzel Reindeer

Ingredients

Salted Pretzel Sticks

Instructions

  • Add the flours, yeast, 2 teaspoons of brown sugar and salt to a mixing bowl and mix in 250ml of warm water until a dough forms.

  • Dust a clean work surface with flour and knead the dough for 5 minutes or until smooth.

  • Divide the dough in to 24 pieces. Using your hands, roll each piece in to a long stick shape (see image for reference).

  • Place the dough sticks on to baking paper and leave to rise for an hour.

  • Preheat the oven to 190C. Fill a large pot with 1800ml of water and bring to a simmer. Add the baking soda and 50 grams of sugar and mix until dissolved.

  • Carefully drop a few of the dough sticks in to the liquid for for 15 seconds. Using tongs, remove the sticks and repeat until all sticks have been poached.

  • Place the sticks on to the baking paper and mix the egg and 1 tablespoon of water together. Brush the sticks with the egg wash and sprinkle on the coarse sea salt.

  • Bake in the oven for 30 minutes or until the sticks turn a dark golden brown colour.

  • Allow to cool completely before dipping half way in to melted chocolate. Snap small pretzels in half to form antlers and attach using the chocolate.

  • Use sweet decorations for eyes and nose to create the reindeer features. Place on to baking paper and pop in the fridge so that the chocolate solidifies.

Homemade Cheese Straws

Ingredients

  • 80g Plain Flour
  • 40g Butter
  • 60g Cheddar Cheese
  • 1 Egg
  • Coconut Oil

Instructions

  • Preheat the oven to 180C or 160C for fan assisted ovens and grease a baking tray with coconut oil.

  • Sift the flour into a mixing bowl and rub the butter into the flour until a breadcrumb texture forms then add the grated cheese and mix.

  • In a jug, beat the egg and add half to the mixture. Stir until the mixture starts to come together, then work into a ball.

  • Use a clean work surface that's been lightly dusted with flour to roll out the pastry into a rectangle around 3mm thick. Cut into straws by cutting width-ways (5mm wide).

  • Twist each straw slightly, place on to the prepared baking tray with space between each straw, sprinkle with cheese and bake for 15 minutes or until golden brown. It's important to leave them to cool straight away so they keep their shape. Store in an air tight container.

Cinnamon & Chocolate Chip Cookies

Ingredients

Instructions

  • Preheat the oven to 180C, line a baking tray with baking paper and cream the butter, sugar and vanilla extract together in a mixing bowl.

  • Sift in the flour, cinnamon, baking powder, salt and bicarbonate of soda and beat until smooth. Tip in the chocolate chips and almond milk and mix thoroughly.

  • Scoop out even amounts of dough, place on to the prepared baking tray making sure there's enough space between each biscuit to spread while baking.

  • Bake for 10 minutes or until golden brown, remove from the oven and leave to cool.

Matcha Truffles

Ingredients

  • 1 1/4 teaspoons Matcha Powder
  • 120ml Heavy Cream
  • 450g White Chocolate
  • 2 tablespoons Butter
  • A pinch of Salt

Instructions

  • Sift the matcha into a bowl and set aside. In a small saucepan heat the cream over a medium heat.

  • While the cream is heating up, melt the white chocolate in the microwave. Once the cream is simmering, remove from the heat, add the matcha and whisk until the matcha dissolves.

  • Pour the hot cream over the white chocolate and whisk until smooth and shiny. Add the butter and salt and whisk until combined. Cover with clingfilm and place in the fridge for 2 hours.

  • Scoop one inch balls of ganache out of the bowl, roll the truffles between your palms and place on a baking tray lined with baking paper then return to the fridge.

  • Dust the truffles with matcha powder to finish!

Pear & Brie Crositini

Ingredients

  • 1 Baugette
  • 2 tablespoons Olive Oil
  • 170g Brie
  • Pecans
  • 2 Pears
  • 4 tablespoons Honey
  • 1 tablespoon Balsamic Vinegar
  • 1/8 teaspoon Salt
  • Rosemary Sprigs
  • Pepper

Instructions

  • Slice the baguette into equal pieces, place on a baking tray lined with baking paper, brush the top of each slice with olive oil and grill until golden on top. This should take around 1 to 2 minutes.

  • In a bowl, combine the honey, balsamic vinegar and salt and mix.

  • Place a slice of cheese on to the bread followed by pear slices, place in the grill again until the cheese begins to melt, remove from the oven and drizzle the honey mixture on top. Crumble the nuts on to the crositini and sprinkle with thyme. Season with salt and pepper and serve.

Festive Bliss Balls

Instructions

  • Tip the almonds into a food processor, process until ground then tip in the chia seeds, dates, coconut oil, cacao powder and orange zest and process until the mixture begins to stick together when pressed.

  • Roll the mixture into equal sized balls and place in the refrigerator for an hour.

  • Melt the dark chocolate, roll the balls in the chocolate, sprinkle with your chosen toppings and place in the fridge.

Vegan Santa Hat Brownies

Ingredients

Brownies

Frosting

  • 450g Icing Sugar
  • 45g Vegan Butter
  • 60ml Plant based milk
  • Strawberries
  • 1 teaspoon Vanilla Extract

Instructions

Brownies

  • Preheat the oven to 180C and mix the flour, sugar, carob powder, baking powder and salt in a mixing bowl.

  • Add the water, melted coconut oil and half of the vanilla seeds (slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add them to your recipe). Mix until combined.

  • Pour the brownie mixture in to a square baking tin and bake in the oven for 25 to 30 minutes. Allow to cool completely before cutting.

  • When your brownies have cooled down, cut in to small squares.

Frosting

  • Place the icing sugar, vegan butter, vanilla extract and half of the plant-based milk in to a bowl and whisk together. Add the remaining milk and whisk until the frosting is smooth yet thick.

  • Pipe a circle of frosting on top of each brownie and place a de-stemmed strawberry on top. Finally, add a small amount of frosting to form a Christmas hat.

Boxing Day Leftover Hash

Ingredients

  • Roast Potatoes
  • Stuffing
  • Bacon or Ham Or Turkey
  • Rosemary to taste
  • Parsley
  • 2 Garlic Cloves
  • 2 tbsp Olive Oil
  • 30g Dried Cranberries

Instructions

  • Preheat the oven to 180C or 160C for fan assisted ovens. Chop up any leftovers you're using into small pieces and place into an ovenproof dish and crumble over the stuffing. Add the rosemary, parsley, garlic, olive oil and season with salt and pepper then stir to combine. Press down lightly with the back of a spoon.

  • Sprinkle with cranberries and bake for 25 minutes or until golden.

Christmas Cookie Dog Treats

Ingredients

  • 320g Oat Flour
  • 128g Ground Almond Flour
  • 4 Strawberries diced
  • 4 Mint Leaves chopped
  • 45g Pumpkin Puree
  • 45g Water
  • 2 tablespoons Coconut Oil

Instructions

  • Preheat the oven to 180C. Line a baking tray with baking paper.

  • In a large mixing bowl, mix the flour, strawberries and mint together. In a separate bowl combine the pumpkin puree, water and coconut oil.

  • Add the flour mixture to the pumpkin mixture and combine. Knead the dough to form a dough ball. Leave in the freezer for 15 minutes.

  • Roll out the dough on a clean work surface, using cookie cutters cut out shapes, add to the prepared tray and bake for 30 minutes. Leave to cool.

Marshmallow & Pretzel Snowman

Ingredients

  • 14g Powdered Gelatine
  • 450g Caster Sugar
  • 2 teaspoons Vanilla Extract
  • 1 tablespoon Coconut Oil
  • 50g Icing Sugar
  • 50g Cornflour
  • Chocolate for melting
  • Pretzels Sticks
  • Water

Instructions

  • Mix together 100ml of cold water and 14g of gelatin in a bowl and leave to sit.

  • Add the sugar and 170ml of cold water to a pan and bring to a boil over a medium or high heat. Stir to dissolve the sugar.

  • Decrease the heat to a low simmer for 20 minutes or until the temperature drops to 110C. This is when you pour the gelatine and water in to a blender or food processor and blend on the lowest setting. Slowly and gradually pour in the sugar water (careful it will be hot) and mix.

  • Add the vanilla extract and blend for 20 minutes or until the mixture becomes thick and cool.

  • Line a square baking tin with baking paper or grease with oil. Mix the icing sugar and cornflour together and sprinkle some on top of the baking paper or oiled tray.

  • Spoon the marshmallow mixture in to the tin, making sure the surface is smooth by using a knife. Dust with some of the icing sugar and cornflour.

  • Cover the tin with clingfilm and leave on the side over night.

  • Now that the marshmallow has set, cut out your desired shape. Add three marshmallows to a toothpick and add pretzel sticks for arms and legs. Melt chocolate and form the snowman's features. Finally use an orange sweet for the nose.

  • Garnish hot drinks with your snowman creations or add to a plate for a festive snack.

Vegan Sausage Rolls

Ingredients

  • 250g Mushrooms
  • 3 tablespoons Olive Oil
  • 2 Leeks chopped
  • 2 Garlic Cloves
  • 1 tablespoon Sage
  • 1 tablespoon Miso Paste
  • 2 teaspoon Dijon Mustard
  • 30g Chesnuts finely chopped
  • 70g Breadcrumbs
  • Puff Pastry
  • Plain Flour
  • Almond Milk
  • Chia Seeds

Instructions

  • Place the mushrooms into a food processor and pulse until finely chopped. Add half the oil to a frying pan, add the leeks with a pinch of salt and fry for 15 minutes or until soft and golden brown. Scoop the leeks into a bowl and leave to cool.

  • Heat the remaining oil in the pan, fry the mushrooms for 10 minutes over a medium heat. Add the garlic, sage, miso and mustard, fry and leave to cool.

  • Preheat the oven to 200C or 180C for fan assisted ovens. Add the mushrooms to the leek, add the finely chopped chestnuts and breadcrumbs. Season with salt and pepper.

  • Roll out the pastry on a floured surface, mould the mushroom filling into a sausage shape down the centre, bring the pastry together and seal along the seam with a fork. Cut into small pieces, lay on a baking tray lined with baking paper and brush with almond milk.

  • Bake for 25 minutes or until golden brown and sprinkle with seeds before serving.

Vegan Christmas Pudding

Ingredients

  • 130g Vegan Margarine
  • 380g Dried Figs chopped
  • 80ml Rum
  • 350g Mixed Sultanas & Raisins
  • 1 Apple peeled, cored and grated
  • 90g Coconut Sugar
  • 90g Dark Brown Sugar
  • 100g Breadcrumbs
  • 100g Self Raising Flour
  • 1/2 tablespoon Allspice

Instructions

  • Grease a pudding bowl with butter and line the bottom with baking paper.

  • Add the margarine, figs and rum to a food processor and pulse until almost smooth then scoop into a mixing bowl. Add the sultanas, raisins, apple, sugar, breadcrumbs, flour and allspice and mix together. Spoon the mixture into the prepared pudding bowl.

  • Cover with baking paper greased with butter, scrunch up foil and place it at the bottom of a large saucepan and lower the Christmas pudding on top of the foil.

  • Fill halfway up the saucepan with boiling water, cover and simmer for 3 hours (top with water as needed). Remove from the heat and leave to cool. Store in a cool dry area.

Miniature Vanilla Puddings

Ingredients

Instructions

  • In a saucepan, mix the sugar, cornstarch and salt together. Slowly stir in the milk over a medium heat, stir occasionally until the mixture is thick and begins to boil. Boil and stir for one minute.

  • Place the egg yolks into a bowl, gradually stir in half of the milk mixture then stir that back into the hot mixture in the saucepan. Boil for one minute, remove from the heat and stir in the butter and vanilla.

  • Pour the pudding into dessert dishes, cover and place in the fridge for over an hour or until chilled. Garnish with cranberries when ready to serve.

Spiced Cider

Instructions

  • Just 1-2 tablespoons of our mulled wine spice blend – depending how spiced you like the end result to be - will transform any cider into a delicious warming drink; add a little demerara sugar, festive spices and some fresh slices of orange and warm gently. Do not boil, once warmed through, pour into mugs or heat proof glasses and enjoy!

Mulled Cider

Ingredients

Instructions

  • In a large pan and on a low heat, warm your cider. Add the grated nutmeg, bay leaf, cinnamon sticks, dried orange slices, star anise and cloves to the pot.

  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add half of the seeds to the liquid.

  • Turn the heat up and allow to boil then reduce the heat slightly to a simmer for 10 minutes.

  • Taste the cider and decide how much sugar you'd like to add to the mixture and serve in a mug.

Roasted Cauliflower

Ingredients

Instructions

  • Preheat the oven to 200C, break the cauliflower into florets, place in a saucepan of boiling water for two minutes and drain. Return to the saucepan and mix in the olive oil and butter.

  • In a saucepan, slowly toast the cumin seeds, coriander seeds, chillies, curry powder and a pinch of salt. Stir the cauliflower in to the spices until coated, add the zest and juice of one lemon, mix and tip on to a baking tray.

  • Place in the oven for 15 minutes or until cooked.

The Ultimate Plant-Based Plater

Ingredients

Instructions

  • Slice the avocado in half and drizzle with lemon juice to stop from browning.

  • Slice the sourdough bread, figs, vegan cheese, carrots, lime, cucumber and tomatoes.

  • Add the hummus (topped with sesame seeds) to small bowls as well as the sprouts and start to assemble your platter!

Cranberry Sauce

Ingredients

  • 100g Organic Muscovado Sugar
  • 250g Organic Cranberries
  • 1 Mulled Wine Spice Kit
  • 100ml Organic Fresh Orange Juice or Cranberry Juice

Instructions

  • In a pan add the cranberries, orange juice or cranberry juice, vanilla seeds and pod, orange slices, cloves, star anise, cinnamon sticks, bay leaf and sugar and allow to simmer for 20 minutes or until the cranberries begin to soften.

  • Using a spoon, remove the spices from the pan and grate 1/2 the nutmeg in to the pan and stir.

  • Pulse the mixture in a food processor or blender, return the mixture to the heat and boil while stirring for 5 minutes.

  • Remove from the heat and allow the cranberry sauce to cool completely. This will thicken the sauce. Once cooled, carefully pour the cranberry sauce in to glass jars. Store in the fridge for up to a week.

Christmas Soaps

Ingredients

  • 225g Coconut Oil
  • 425g Olive Oil
  • 310g Sustainable Palm Oil
  • 135g Lye
  • 320ml Distilled Water
  • Cinnamon Essential Oil for scent

Instructions

  • Add the lye to the water, stir until dissolved and leave to cool. In a separate container, combine the coconut oil, olive oil and palm oil and mix until bubbles reach the surface.

  • Gently pour in the lye water, stir until the mixture comes together and starts to thicken. (You may want to use a hand blender). Pour the mixture into your soap mould, tap the box on the counter and leave to sit for 4 days. Remove from the mould and cut into bars.

  • Get creative with different scents and colours by adding ingredients such as dried flowers and essential oils!

Classic Stuffing

Ingredients

Instructions

  • Saute the onions until tender. Add the stuffing spice mix, breadcrumbs, melted butter and sauted onions to a bowl and combine.

  • Roll the mixture into balls or press into a pan. Heat the oven to 180C and cook for 20 minutes or until golden brown.

Organic Christmas Cake

Ingredients

Instructions

  • Finely chop the figs and add to a large pan a long with the sultanas, prunes, cranberries and currants. Add the butter, brown sugar and 150ml of brandy and the juice and zest of an orange and lemon.

  • Place the pan on to the heat until the mixture begins to boil then lower the heat and allow to simmer for 5 minutes.

  • Alternatively, you can add the fruit and brandy to a covered mixing bowl and allow to soak over night.

  • Add the mixture to a large mixing bowl to cool. Preheat the oven to 150C or 130C for fan assisted ovens. Line a cake tin with baking paper and add a thick layer of newspaper around the outside of the tin and secure in place with string.

  • Combine the chopped almonds, flour, baking powder, mixed spice, ground cinnamon, ground cloves, nutmeg, eggs and vanilla extract to the fruit mixture. Make sure to mix thoroughly.

  • Add the mixture to the baking tin making sure to flatten the top with a spoon or spatula. Place in the middle of the preheated oven for 2 hours.

  • Carefully remove the cake from the oven and be sure to poke holes in to the cake using a skewer or knife. Add two tablespoons of the left over brandy on top of the cake and allow to cool.

  • Be sure to feed the cake two tablespoons of alcohol every two weeks. A week before you're ready to add your marzipan and icing make sure you do not feed the cake as the Christmas cake needs to be dry before icing.

  • Lightly dust icing sugar on to a clean work surface and roll the marzipan out until the thickness is around 5mm. Apply a thin layer of apricot jam to your cake using a knife and carefully place the marzipan on top. Trim the ends of the marzipan to fit the cake.

  • Allow the marzipan to dry for 1 to 2 days before adding the icing and decoration.

  • If you do not wish to add marzipan and icing to your festive cake, place whole almonds on top for decoration.

Festive Moisturiser

Ingredients

Instructions

  • Grate the beeswax into a saucepan and slowly heat to melt. Add the coconut oil and vitamin e oil and mix. (Do not overheat!)

  • Pour the warm mixture into a container and stir in the essential oils and leave to cool.

  • Product is ready to use once cool.

Festive Gingerbread Biscuits

Ingredients

Instructions

  • In a large mixing bowl or food processor sift the flour, ginger, cinnamon and bicarbonate of soda. Add the butter and combine then stir in the brown sugar.

  • Beat the egg and golden syrup together and add to the mixture and pulse until a dough consistency forms.

  • Add the dough to a clean work surface and knead for 2-3 minutes. Wrap the dough in clingfilm and place in the fridge for 15 to 30 minutes.

  • Meanwhile, line a baking tray with baking paper and preheat the oven to 180Cor 160C for fan assisted ovens.

  • Remove the dough from the fridge and on a clean work surface that's lightly dusted with flour or icing sugar roll the dough out. Using festive biscuit cutters, cut shapes out of the dough and place on the lined baking tray.

  • Bake for 12 to 15 minutes until the biscuits are a golden brown colour.

  • Allow the biscuits to completely cool before decorating. We suggest adding natural ingredients to your icing mixture such as Beetroot Powder and Spinach Powder to form a vibrant yet healthier icing.

Roasted Spicy Chicken & Potatoes

Ingredients

Chicken

Potatoes

  • 400g Potatoes
  • 2 tablespoons Olive Oil
  • 2 Garlic Bulbs
  • 1 Lemon
  • 4 Shallots
  • 2 teaspoons Rosemary
  • 1/4 teaspoon Salt
  • Pepper to taste

Instructions

Chicken

  • Preheat the oven to 220C, drain any liquid from the chicken, mix the flour, baking powder, seasoned salt and pepper together in a bowl, toss the chicken in the mixture until coated evenly.

  • Line a baking tray with baking paper, place the coated chicken on to the tray and place in the oven for 20 minutes, carefully flip and bake for a further 15 minutes. Meanwhile, mix two parts hot sauce to one part melted butter and whisk until combined.

  • Remove the chicken from the oven, pour the sauce on top, toss and return to the oven for 10 minutes.

Potatoes

  • Sprinkle the potatoes with salt, pepper, oil, rosemary and garlic, toss until coated and spread out on to a baking tray. Cut the top off the garlic bulbs and add to the tray a long with two halves of a lemon and the shallots. Roast for 40 minutes or until cooked through and browned.

Vegan Eggnog

Instructions

  • Add the cashew nuts, apricots, mixed spice and dates to a bowl. Add the brandy and leave to soak overnight.

  • Place the mixture in to a food processor and slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add to a food processor.

  • Pour in the almond milk and blend until a smooth consistency forms.

  • Serve with ice, sprinkle ground nutmeg on top and garnish with star anise and cinnamon sticks.

Mulled Cider

Ingredients

Instructions

  • Slice the lemon and add to a pan a long with cloves, apple slices, cinnamon sticks, star anise and cider.

  • Heat the cider over a low-medium heat, stirring occasionally for 30 minutes or until piping hot.

  • Serve with fruit slices.

Mulled Wine

Ingredients

  • 170ml Red Wine
  • Demerara Sugar

Mulled Wine Spice Kit

Instructions

  • Grate the whole nutmeg and slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife.

  • Add the grated nutmeg, vanilla pod seeds, bay leaf, cloves, star anise, orange slices, cinnamon sticks, sugar and wine to a large pot and place over a low heat for 5-8 minutes. Do not allow to boil.

  • Serve hot in mugs and garnish with the festive ingredients.

Festive Tiramisu

Ingredients

Ladyfinger

Tiramisu

  • 15 Ladyfingers
  • 240ml Espresso
  • 4 Egg Yolks
  • 100g Sugar
  • 140g Heavy Whipping Cream
  • 230g Mascarpone
  • Cacao Powder

Instructions

Ladyfinger

  • Preheat the oven to 200C and line a baking tray with baking paper. Sift the flour twice into a mixing bowl and set aside.

  • Place the egg yolks and vanilla in a bowl and whip until yellow and thick. Set aside.

  • In a clean bowl, beat the egg whites and sugar to stiff peaks. Add the whipped egg yolks to the egg whites and gently fold until some yellow streaks remain.

  • Add the sifted flour and gently fold in until barely combined (do not overwork!) Scoop the batter into a large piping bag fitted with a large round tip.

  • Pipe into long fingers across the prepared baking tray and bake for 10 minutes or until golden brown.

Tiramisu

  • Place ladyfingers in a baking dish, pour the espresso over them and leave to soak.

  • Place the egg yolks, sugar and two tablespoons of heavy cream in a small saucepan and whisk together. Place over a medium heat and whisk constantly until the sugar is dissolved and the mixture thickens. Remove from the heat, scrape into a mixing bowl and leave to cool.

  • In a separate bowl, beat the heavy cream to stiff peaks and set aside.

  • Add the mascarpone to the cooled custard mixture and whisk together until smooth. Gently fold in the whipped cream until combined and scoop into a large piping bag fitted with a large round tip.

  • Place ladyfingers in the bottom of the tiramisu dishes, pipe a layer of filling over the top, add more ladyfingers and top with filling until you reach the top. Scrape the top off with a knife, dust with cacao powder and place in the fridge overnight.

Stuffing & Bacon Brussels Sprouts

Ingredients

Instructions

  • Over a low heat, melt the coconut oil (or butter) in a frying pan. Add the chopped onion and cook for 10 minutes.

  • Over a medium heat add the bacon, sage, rosemary and sprinkle segments of stuffing on top. When the bacon begins to brown roughly break up in to smaller individual pieces.

  • Add the sprouts to the pan and cover with a lid, allowing to cook for 10 minutes while stirring occasionally.

  • Serve with a sprinkle of pepper on top.

Stuffed Mushroom Appetisers

Ingredients

  • 700g Baby Mushrooms
  • 2 tablespoons Butter
  • 2 Garlic Cloves crushed
  • 25g Breadcrumbs
  • Sea Salt to taste
  • Black Pepper to taste
  • 25g Vegan Parmesan
  • 115g Vegan Cream Cheese
  • 2 tablespoons Fresh Chopped Parsley
  • 1 tablespoon Fresh Chopped Thyme

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens. Grease a baking tray with oil. Remove the stems from the mushrooms and roughly chop the stems. Place the mushroom tops onto the baking tray.

  • Melt the butter in a pan, add the chopped mushroom stems and cook for 5 minutes. Add the garlic for 1 minute followed by the breadcrumbs, stir and cook for 3 minutes. Season with salt and pepper then remove from the heat and leave to cool.

  • In a bowl, combine the mushroom stem mixture with the parmesan, cream cheese, parsley and thyme. Season with salt and pepper and fill the mushroom caps with the filling and sprinkle parmesan on top.

  • Bake for 20 minutes or until the mushrooms are soft and the top is golden.

Roasted Brussels Sprouts & Pumpkin Seeds

Ingredients

Instructions

  • Preheat the oven to 200C and line a baking tray with baking paper.

  • Arrange the sprouts on to the baking paper and drizzle with olive oil or melted coconut oil. Sprinkle the pumpkin seeds, mixed herbs, salt and pepper on top.

  • Toss the ingredients together, making sure the sprouts are coated.

  • Place in the oven for 20 minutes or until the pumpkin seeds are roasted and the sprouts are cooked through.

  • Serve warm with feta cheese.

Homemade Apple Sauce

Ingredients

  • 225g Apples peeled, cored & sliced
  • 1/2 Lemon zest
  • A pinch of Cinnamon
  • 2 tablespoons Water
  • 15g Butter
  • 1 teaspoon Sugar

Instructions

  • Place the apples in a saucepan with the zest of half a lemon, the cinnamon and the water. Heat over a low heat until the apples are soft and can be broken down into a mushy consistency.

  • Remove from the heat, add the butter and sugar, beat and leave to cool.

Easy Mulled Wine

Ingredients

Instructions

  • Add the ingredients to a saucepan and simmer gently for 8 minutes without boiling. Strain the ingredients before serving in a heatproof glass.

Vegan Tomato Soup

Ingredients

Instructions

  • Heat the olive oil in a deep saucepan, add the onion and cook for 6 to 8 minutes until soft. Stir often to keep the onions from burning.

  • Add the tomatoes and water to the pan and break down with a wooden spoon. Add the oregano, basil, paprika and salt. Bring to a boil then leave to simmer for 8 to 10 minutes. Turn off the heat and let the soup cool off before transferring to a blender and blend.

  • Return to the saucepan, stir in the coconut milk and reheat to serve. Sprinkle pumpkin seeds on top!

Baked Camembert

Ingredients

Instructions

  • Remove the top layer of skin from the camembert or slice the top in different directions. Preheat the oven to 180C.

  • Place the cloves of garlic in to the cheese and sprinkle a pinch of rosemary on top. (If you want to add some heat, sprinkle crushed chilli on top).

  • Drizzle a small amount of olive oil on top and place in the oven for 20 minutes.

  • Slice the bread, drizzle with olive oil, add a pinch of sea salt and place in the oven with the camembert. Finely chop the pecans, almonds and cranberries.

  • Remove the bread and cheese from the oven and sprinkle the finely chopped almonds and pecans on top of the camembert a long with the dried cranberries. If desired, drizzle balsamic glaze on top along with sprigs of rosemary.

  • Serve with cranberry sauce.

Festive Kiwi Smoothie

Ingredients

  • 3 Kiwis peeled
  • 1 Mango peeled, stoned and chopped
  • 500ml Pineapple Juice
  • 1 Banana sliced
  • Desiccated Coconut
  • Pomegranate Seeds

Instructions

  • Place the kiwis, mango, pineapple juice and banana ingredients in a blender and blend until smooth.

  • Rim a glass with kiwi juice and dip in desiccated coconut. Pour the smoothie into the glass and top with pomegranate seeds and desiccated coconut.

Beetroot Pesto and Cheese Crackers

Ingredients

Crackers

Beetroot Pesto

Toppings

  • Cheese of your choice
  • Cress
  • Toasted Pine Nuts

Instructions

Crackers

  • Preheat the oven to 230C and line a baking tray with baking paper.

  • Add the flour, sugar and garlic salt to a mixing bowl and whisk together.

  • Tip in the oil and water and combine until a dough consistency forms.

  • Sprinkle flour on a clean work surface and roll out the dough in to a rectangle with the thickness of a penny.

  • Brush the dough with a small amount of water and sprinkle with fennel, poppy and sesame seeds.

  • Cut the dough in to the desired shape, we suggest either a rectangle, circle or square.

  • Place the dough on to the baking paper and using a fork, prick each cracker.

  • Bake for 15 minutes or until golden brown. The thinner the cracker the quicker they will bake so be sure to keep an eye on them.

  • Carefully remove from the oven and allow to cool completely, allowing the crackers to become more crisp.

Beetroot Pesto

  • Place the beetroot, cashew nuts, beetroot powder, sunflower seeds and garlic in to a blender or food processor and combine until a smooth paste forms.

  • Add the oil, lemon juice, parmesan cheese and season with salt and pepper and blend.

  • Spread the beetroot pesto on top of your homemade crackers, add a layer of your favourite cheese and sprinkle roasted pine nuts and cress on top. Season with salt and pepper if required.

Winter Herb Tea

Ingredients

Instructions

  • Combine the herbs together and store in an airtight container.

  • Use 1.5 teaspoons per cup. Cover in boiling water and steep for 10 minutes. Strain and serve with honey and garnish with star anise and a cinnamon stick.

Pecan Cranberry & Brie Flatbread

Ingredients

Flatbread

  • 350g Self-raising flour
  • 1 teaspoon Baking Powder
  • 350g Natural Yogurt
  • 2 cloves of Garlic
  • 1 teaspoon Parsley
  • 1 teaspoon Tarragon
  • 1 teaspoon Basil
  • 1 teaspoon Dill
  • 50g Butter

Instructions

Flatbread

  • Place the natural yogurt, baking powder and flour in to a mixing bowl and combine. (You may need to use your hands to bring the dough together).

  • Sprinkle flour on to a clean work surface and knead the dough for two minutes on top of the flour.

  • Dust a bowl with flour, place the dough in to the bowl, cover with cling film and leave on your work surface.

  • Melt the butter over a low heat, peal and crush the garlic and add to the butter a long with the herbs. Stir and leave to cool.

  • Sprinkle flour on to a clean work surface and roll out the dough. Split the dough in half and then in to twelve pieces. Roll the pieces in to a golf ball shape.

  • Roll each piece of dough out in to the shape you desire for your flatbread pieces (3mm thick) using a rolling pin.

  • Use a pan (ideally a griddle pan) over a high heat and cook each piece of dough for 1-2 minutes on each side.

  • Once cooked brush the garlic and herb butter on to the flatbread.

Toppings

  • Place a slice of brie on to your flatbread pieces and spoon homemade cranberry sauce on top. Add a pecan and a sprig of rosemary for flavour and decoration.

Parsnip Soup

Ingredients

  • 1kg Parsnips
  • 8 Cloves of garlic
  • 1 tablespoon Rosemary
  • 2 tablespoons Maple Syrup
  • 3 Onions
  • 1.5 litres Vegetable Stock
  • 1 Lemon

Instructions

  • Preheat the oven to 180C, clean the parsnips, cut into chunks and place in a roasting tin a long with the garlic cloves. Drizzle with oil, sprinkle rosemary on top followed by maple syrup, salt and pepper. Toss until coated and place in the oven for 20 minutes or until tender.

  • Slice the onions, heat some oil on a low heat in a pan and cook the onions until they go soft.

  • Carefully place the garlic, parsnips, onions and vegetable stock into a blender, blend until smooth, squeeze in the lemon juice, season with salt and pepper to taste then pour into a saucepan and heat before serving.

Classic Christmas Turkey Sandwich

Ingredients

  • Leftover Turkey
  • 2-3 teaspoons Cranberry Sauce
  • 1 tablespoon Shredded Carrots
  • Small handful of Lettuce
  • Loaf of bread
  • Feta Cheese

Instructions

  • Cut two slices of bread from a crusty loaf and toast for extra crunch.

  • Layer slices of turkey on to one slice of bread a long with shredded lettuce, grated carrot and slather a decent amount of cranberry sauce on top.

  • Crumble feta cheese or any left over cheese you may have to the sandwich and add the final slice.

Perfectly Roasted Veg

Ingredients

Instructions

  • Preheat the oven to 220C and arrange a rack in the middle of the oven.

  • Wash the vegetables, pat dry and cut the vegetables into uniform pieces so they cook evenly (peel if desired).

  • Add the vegetables to a large bowl, pour in the vegetable oil, season with salt, pepper and rosemary and toss to coat evenly. (Add more oil if needed).

  • Spread the vegetables onto a baking tray and place in the oven. Softer vegetables will cook in 10 to 20 minutes but hard veg such as potatoes will take 30 minutes or longer.

  • Roast the veg until tender checking them every 10 to 15 minutes and flipping frequently. When ready to serve, sprinkle with salt and pepper if needed.

Spiced Apple Juice

Ingredients

Instructions

  • Add all of the ingredients to a large saucepan and bring to a boil.

  • Reduce the heat and simmer for 10 minutes.

  • Strain, serve in mugs and garnish with cinnamon sticks, star anise, sliced apple and cloves.

Festive Gin Punch

Ingredients

  • 400g Gin
  • 180ml Raspberry Liqueur
  • 160ml Pomegranate Juice
  • 4 tablespoons Ginger Syrup
  • 2 Limes
  • 320ml Ginger Beer

Instructions

  • Half fill a punch bowl with ice, pour over the gin, liqueur, pomegranate juice, ginger syrup and squeeze in some lime juice.

  • Add lime wedges and top with ginger beer. Serve with ice.

Cheesy Christmas Pasta Casserole

Ingredients

  • Grated Cheese
  • Parmesan Cheese
  • 250g Pasta
  • 3 rashers Bacon
  • 4 cloves of Garlic minced
  • 100g Double Cream
  • 1 teaspoon Basil
  • 1 teaspoon Parsley
  • Leftover roast vegetables chopped

Instructions

  • Boil your pasta in a pot of water following the directions of the specific pasta you're using. Be sure to not overcook your pasta as it will continue cooking in the oven. 2-5 minutes before your pasta is ready, add your left over chopped vegetables (cook time depends on the veg).

  • Strain the pasta and veg (keep 4 tablespoons of the pasta water) and rinse the pasta and vegetables in warm water.

  • Add the pasta and veg to a casserole dish a long with cooked strips of bacon. Preheat the oven to 200C.

  • Heat 1 tablespoon of oil in a pan and add the minced garlic until it begins to soften. Stir in the double cream, basil, parsley and thyme with two handfuls of grated cheese and a handful of parmesan cheese. Finally, add 4 tablespoons of left over pasta water.

  • Whisk the sauce over a low heat for a couple of minutes. Remove the creamy cheese sauce from the heat and pour on top of the pasta, vegetables and bacon.

  • Place the casserole dish in the oven for 15 to 20 minutes or until the casserole is cooked. Make sure the top does not burn.

Christmas Granola Recipe

Ingredients

Instructions

  • Place the apples in a small saucepan with the water. Bring to a simmer and cook, with a lid on, stirring occasionally, until the apples are completely collapsed and pureed. Leave to cool with the lid on.

  • When cool, put the apple puree in a large mixing bowl. Add the spices, orange peel powder, salt, vanilla extract, orange zest, oil and honey and whisk well to make a thick, glossy puree.

  • Pre-heat the oven to 160C. Combine the muesli base mix with the spiced apple puree and mix well with a wooden spoon until totally combined and moist. Spread the mixture out over two large baking sheets, as evenly as possible.

  • Bake for 10 minutes, then take the trays out of the oven and stir each well to distribute the granola evenly over the trays (this helps it brown evenly). Bake for another 10 minutes, then stir again, then another 10 minutes, then remove from the oven and stir again. Scatter the pecans and pumpkin seeds across the two trays of granola, and bake for a final 10 minutes (so, 40 minutes in total, stirring at 10-minute intervals, with the nuts and seeds added for the final 10 minutes).

  • Remove and leave to cool before adding the cranberries. Store in an airtight jar and enjoy!

Boxing Day Soup

Ingredients

Instructions

  • Melt 1 tablespoon of coconut oil or heat 1 tablespoon of vegetable oil in a pan and fry your chopped onion until it begins to soften. Add the chopped potato and fry for 3 minutes.

  • Sprinkle the garam masala and curry powder on top and pour in the vegetable stock and allow to simmer for 20 minutes.

  • Finally, add the left over chopped vegetables and fry for 5 minutes.

  • Pour the mixture in to a food processor and blend until a soup consistency forms.

  • You can make the soup thinner by adding boiling water and mixing.

Classic Gingerbread

Ingredients

Instructions

  • Preheat the oven to 190C or 180C fan and line 3 baking trays with baking powder.

  • Add the flour, bicarbonate of soda, ginger, cinnamon and butter to a mixing bowl and rub together until a breadcrumb texture forms.

  • Mix in the sugar, syrup and egg to form a dough. Knead the dough, roll out onto a lightly floured work surface and cut into shape.

  • Place onto the baking trays and bake for 10 to 11 minutes.

Perfect Roast Potatoes

Ingredients

Instructions

  • Bring a large pan of salted water to the boil, add the potatoes and cook for 8 minutes. Drain and leave to dry.

  • Preheat the oven to 180C, add the oil to a roasting tin a long with the garlic and rosemary. Place in the oven to heat up.

  • Add the potatoes to the pan, season with salt and pepper, stir to cover in hot oil and cook for 35 - 45 minutes turning occasionally until golden brown and crispy.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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