Cauliflower & Chickpea Curry

Ingredients: 2 olive oil 2–4 tablespoons red curry paste 1 teaspoon grated fresh ginger 1 large white onion, diced 4 cloves garlic, crushed 1 large red bell pepper, diced 400ml carton coconut milk 400g tin chickpeas, drained and rinsed 400g tin chopped tomatoes 1 small head cauliflower, broken into small florets 30g fresh coriander, chopped Salt and pepper, to taste Rice or naan for serving … Continue reading Cauliflower & Chickpea Curry

Cranberry with Camembert Tear & Share Bread

Ingredients: 1 large boule 50ml olive oil 2 tsp fresh thyme leaves 2 tsp freshly chopped rosemary Pinch salt Freshly ground black pepper 250g wheel Camembert, cut into thin cubes/strips 250g jar whole-berry cranberry sauce Method: Preheat oven to Gas 4/180/350° and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch boule, slicing every inch in both directions and making sure … Continue reading Cranberry with Camembert Tear & Share Bread

Champagne Jelly Shots

Ingredients: 360ml champagne 3 tablespoons sugar 3 envelopes gelatin 60ml lemon vodka shimmer sprinkles Method: Grease a loaf pan with non-stick cooking spray and set aside. Combine 300ml champagne and the sugar in a medium saucepan. Sprinkle the gelatin on top and let it bloom for two minutes. Heat mixture over low heat stirring until the gelatin has completely dissolved. Remove the mixture from the … Continue reading Champagne Jelly Shots

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