Mistletoe Cocktail

Ingredients: 60ml white rum 15ml lime juice 30ml cranberry syrup Wedge of lime and some sugar to rim glass Rosemary sprig and raspberries or cherries for garnish Method: Rim martini glass with wedge of lime and dip in sugar. Half fill a cocktail shaker with ice. Place rum, lime juice and cranberry syrup into cocktail shaker and shake vigorously. Strain into prepared martini glass. Garnish … Continue reading Mistletoe Cocktail

Christmas Shortbread

Ingredients: 325g plain flour 200g butter, chilled 125g golden caster sugar 2 tsp vanilla extract 2 large egg yolks Equipment: 2-3 baking trays lined with parchment paper and Christmas shaped biscuit cutters Method: Set the oven to 180C, 160C fan, gas 4. Place the butter, flour and sugar in a food processor and blend until it makes fine crumbs. Add the egg yolks and continue … Continue reading Christmas Shortbread

Cranberry & Almond Muffins

Ingredients: 2 cups all-purpose flour 2/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 cup chopped fresh cranberries 2/3 cup milk 1/4 cup butter, melted 1 teaspoon grated orange rind 1/2 teaspoon vanilla extract 1 large egg, lightly beaten Handful of flaked almonds Method: Combine flour, sugar, baking powder, and salt in a large bowl and stir well with a whisk. Stir in … Continue reading Cranberry & Almond Muffins

Duck Breasts with Port & Berry Sauce

Ingredients: 4 duck breasts 1 tbsp. oil Salt and ground black pepper 200 ml port 2 tbsp redcurrant jelly 2 tsp concentrated liquid beef stock 50 g unsalted butter 200 g seasonal mixed berries 1 tsp arrowroot Method: Preheat the oven to 220°C/425°F/gas mark 7. Coast the duck breasts in the oil and season with salt and pepper. Place a large frying pan over a … Continue reading Duck Breasts with Port & Berry Sauce

Butternut Cottage Pie

Ingredients: FOR THE TOPPING: 1 medium sized butternut squash, peeled and the seeds removed 30g butter Pinch of ground ginger FOR THE FILLING: 1tbsp olive oil 1 garlic clove, peeled and crushed 1 onion, peeled and roughly chopped 2 carrots, chopped 1 celery stick, chopped 250g lean beef mince 400g tinned chopped tomatoes 1-2tsp Worcestershire sauce 1 fresh bay leaf 150ml vegetable stock 1 sprig … Continue reading Butternut Cottage Pie

Slow Roast Lamb with Pomegranate & Honey

Ingredients: 4 garlic cloves, chopped 2 tsp ground cinnamon 2 tsp ground cumin 1 tbsp dried oregano 1 lemon, quartered, pips removed 1½ kg bone-in lamb shoulder joint 2 red onions, cut into wedges 1L carton pomegranate juice 2 tbsp clear honey 250g natural yogurt 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate small handful mint leaves, chopped Method: Put the garlic, cinnamon, … Continue reading Slow Roast Lamb with Pomegranate & Honey

Cream of Turkey & Wild Rice Soup

Ingredients: 1 tbsp extra-virgin olive oil 2 cups sliced mushrooms, ¾ cup chopped celery ¾ cup chopped carrots ¼ cup chopped shallots ¼ cup all-purpose flour ¼ tsp salt ¼ tsp freshly ground pepper 4 cups chicken broth 1 cup quick-cooking or instant wild rice 3 cups shredded cooked chicken, or turkey ½ cup sour cream 2 tbsp chopped fresh parsley Method: Heat oil in … Continue reading Cream of Turkey & Wild Rice Soup