To make the stuffing, place the butter in a saucepan on a medium heat, add the onions, season with salt and pepper, cover with a lid and cook gently in the butter until soft, about 8 - 10 minutes. Remove from the heat, then stir in the crumbs, herbs and season again to taste. Allow it to cool completely.

Next stuff the turkey by spooning into the cavity.

Spread the 25g of soft butter on the breast and the legs of the turkey and season with salt and freshly ground pepper.

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Place all the ingredients in a small, deep saucepan and season with salt and pepper.

Place the saucepan on a medium heat to bring to the boil, then immediately turn down to a very low heat, cover and cook for 30 minutes.

Alternatively cook in an oven at 160’C.

Next remove the onion and taste for seasoning.

Serve hot.

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A lovely way to start Christmas dinner. Celeriac soup with soda scones

1. Melt the butter in a large saucepan on a low–medium heat, add the chopped onion, potato and celeriac, and season with salt and pepper. Place a butter wrapper or piece of greaseproof paper on top, cover with a lid, reduce the heat to low and cook for 7–8 minutes, stirring regularly.

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These little chocolates are a real cinch to make and so lovely to serve with coffee as a petit fours at the end of a meal, or to give as gifts!

Place the white chocolate pieces into a heatproof bowl. Place over a saucepan of boiling water then turn the heat off under the water and allow the chocolate to melt slowly . Stir the chocolate from time to time as it melts. While it is melting, line a 20 by 5cm loaf tin with one piece of parchment paper, allowing the paper to come up the sides of the tin.

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First, make the dressing – you can do this either in a food processor or by hand. First, pour the sunflower or vegetable oil, whichever you're using, and the extra-virgin olive oil into a jug.

If you're making the dressing by hand, mash the anchovies with a fork, then put them in a bowl along with the egg yolk, the crushed garlic, the lemon juice, the Dijon mustard, the pinch of salt, the Worcestershire sauce and the Tabasco sauce. Whisk together.

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This retro-style festive treat makes the perfect centrepiece for a Christmas party or dinner. The cake itself is given a nutty flavour and slight crunch by the toasted pecans, which are ground before being mixed into the batter for the sponge. The bark effect for the log is easily achieved by running a fork along the icing. Served with a rich caramel sauce, this cake not only looks fantastic, but tastes as good as it looks!

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1 Place the sugar and 500ml (18fl oz) water in a large, heavy-based saucepan on a medium heat and bring to the boil, stirring until the sugar dissolves. Reduce the heat to low and simmer for about 25 minutes without stirring, until a sugar thermometer dipped into the mixture reads 125°C (257°F). Alternatively, check that the hard-ball stage has been reached.

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To make the Mincemeat

Core the apples and place on a roasting dish and into a 180’C oven for about 45 minutes. When they are soft, remove the skin and mash the flesh in a mixing bowl. Finely grate the lemon rind and squeeze out the juice, add to the apple pulp and mix well. Add each ingredient one by one, mixing thoroughly.

Place the mincemeat in jars and cover, ideally leaving for 2 weeks before using. It will keep in a cool, dry place for up to a year.

Mince Pies

Pre-heat the oven to 180’C.

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Cake pops are such a great treat for children at Christmas. They’re not hard to make but take a little time between each step. They’re absolutely worth it, though, and your children will definitely think so! They’re also a great way of using any leftover cake – any type of sponge cake would do, in fact.

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First whisk together the sherry vinegar, the olive oil and the maple syrup.

Then add the thinly sliced red onion, the thinly sliced red cabbage, the grated carrot and the chopped coriander.

Mix everything together and season to taste with salt and freshly ground black pepper.

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