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Savoury Christmas Party Recipes

Not sure what to serve on Christmas Eve, Christmas Day, Boxing Day or even at your festive get together? We’ve put together a range of recipes ideal for hosting an impressive festive feast whatever the occasion.

Beetroot Pesto and Cheese Crackers



Beetroot Pesto


  • Cheese of your choice
  • Cress
  • Toasted Pine Nuts



  • 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.

Homemade Hummus


  • 800g Chickpeas
  • 6 tablespoons Olive Oil
  • 3 cloves Garlic
  • 4 teaspoons Tahini
  • 1 teaspoon Sea Salt
  • 4 teaspoon Lemon Juice
  • Pinch of Paprika
  • Coriander Leaves
  • Parsley Leaves


  • Place your dried chickpeas in a large bowl and cover with cold water. The chickpeas will expand to over double their size, so make sure you cover by several inches of water to allow for expansion. Cover the bowl with a clean towel and let them soak overnight. Drain the water and rinse the beans before cooking. Make sure you keep the chickpea water.

  • Add the drained chickpeas, tahini, crushed garlic, salt, lemon juice and seven tablespoons of chickpea liquid to a blender or food processor. Slowly mix together while pouring in the oil.

  • Blend until a smooth texture forms.

  • Add to a bowl and drizzle with olive oil, place left over chickpeas on top for decoration and sprinkle with paprika and chopped coriander and parsley leaves.

Pecan Cranberry & Brie 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



  • 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.


  • 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.

Vegetable Crisps



  • Preheat your oven to 150C. Slice your vegetables in to long pieces.

  • Position the carrots and beetroot on to a baking tray making sure they are spaced evenly and not overlapping.

  • Once cooked for two hours add the parsnips and cook for another 20-30 minutes or when crisp and dry.

  • Sprinkle ground fennel, salt and togarashi spice blend (quantity depending how much heat you want to add to your crisps) on top of the crisps.

Baked Camembert



  • 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.


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