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!)

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.

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.

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!

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.

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.

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 cinnamon stick, vanilla pod and cloves. 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.

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.

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.

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.

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.

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!)

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.

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.

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!

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 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 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.

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.

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.

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.

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.

Festive 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.

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.

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.

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

  • First, put 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.

About the Author

Georgia

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

Share this Post