Festive Season Recipes

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Recipes:

Pigs in Blankets:
Makes 24 "pigs"
​
  • 12 chipolatas (vegetarian equivalent or 1 block halloumi cheese)
  • 12 thin rashers smoked streaky bacon (vegetarian equivalent or 1 small butternut)
  • 2 Tbsp wholegrain mustard
  • 2 Tbsp honey
  • 1 tsp soy sauce
 
  1. Preheat oven to 190 degrees Celsius (gas mark 5) 
  2. Line a baking tray with parchment/baking paper
  3. Make smaller bite-size cocktail sausages by pinching the chipolata in the middle and twisting into two smaller links, then cut with scissors to separate - place on the tray 
  4. Cut a rasher of bacon in half and roll the chipolata up in the bacon and place back in the tray (you can stretch out the bacon with the back of a knife if  you need before rolling) 
  5. Repeat for all the chipolatas/bacon
  6. Roast for 20 minutes  
  7. Meanwhile mix the honey, mustard and soy together in a small bowl
  8. After 20 minutes remove the "pigs" from the oven and brush with the glaze, return to the oven for a final 10 minutes
  9. Remove to a serving plate and enjoy!

NOTE: For a vegetarian version, you can use vegetarian versions of the sausage and bacon OR cut batons from halloumi (for the "pig") and peel ribbons from a butternut (for the blanket). Wrap the halloumi in the butternut and follow as directed above. If vegan, you can replace the halloumi with tofu and wrap in butternut and replace honey with agave syrup. 

Utensils
  • Baking tray
  • Parchment/baking paper
  • Chopping board
  • Knife
  • Scissors
  • Small bowl
  • Teaspoon
  • Pastry brush
  • Serving plate 
  • Veg peeler (only needed for vegetarian version)
Baby baked potatoes two ways - with brie, cranberry & thyme AND smoked salmon and dill creme:
Makes 12  canapes 

NOTE: If you only want to make one topping, double the topping ingredients listed below for the one you want to make
​
  • 6 baby/new potatoes
  • 1 tablespoon olive oil
  • Salt
  • Pepper 
  • Topping 1 - 50g smoked salmon, 75g cream cheese, 1/4 lemon, 4 sprigs dill/chive 
  • Topping 2 - 50g brie, 40g cranberry sauce (bought, or homemade - see recipe below) and 2 sprigs fresh thyme
  • Cranberry sauce - 75g cranberries (fresh or frozen but defrosted), 40g caster sugar, 15ml/1 Tbsp cider vinegar, 15ml/1 Tbsp orange juice (1/4 orange squeezed in), 30ml (2 Tbsp) water, 1/4 tsp mixed spice (optional)
 
  1. Heat oven to 180C/gas 5.
  2. Cut the potatoes in half length-ways and put into a small roasting tray. 
  3. Add the oil, salt and a little pepper and rub in, leaving cut side down
  4. Bake until tender - 30 mins 
  5. Now make the toppings (see methods below)
  6. When the potatoes are done, allow to cool just for a few minutes until you can handle them and put toppings on - topping 1 on 6 halves, and topping two on the other 6 halves (or all on all if only making one topping),
  7. Add a grind of pepper and sprinkle of salt and then garnish with the herbs.​
​
  • For topping 1 - Dice the salmon finely and put in a small bowl. Chop the dill (chives) and add, and add with a squeeze of lemon juice and the cream cheese. Mix well. After topping the potatoes, finish with a sprig on dill
​
  • For topping 2 - Cut 6 square slices of the brie (you can leave the rind on). When ready, place a piece of brie into the potato (while its still hot), and then top with a neat small dollop of cranberry sauce and top with a sprig of thyme.
​
  • ​For cranberry sauce - Put the cranberries, sugar, cider vinegar, orange juice, water and mixed spice in a small pan - bring to a boil and then turn down to a simmer and cook (lid on) for 20 minutes. Allow to cool slightly and then blend with a stick blender (or transfer to a small processor).  Transfer to a small glass jar and cool (if keeping more than a day or two please sterilise the jar first)​
​
Utensils
  • Roasting tray
  • Small sharp knife
  • 2 small bowls
  • 2 mixing spoons
  • 1 small pan (with lid)
  • 1 stick blender (or small processor)
  • 1 jam jar  ​
Festive Gin & Tonic:
  • 100g caster sugar
  • 70ml water
  • 30ml orange juice
  • 1 whole star anise
  • 1 stick cinnamon
  • Zest of 1/4 orange
  • 6 fresh cranberries or 10g fresh pomegranate seeds
  • 2  tots (50ml) dry gin (can use 1 if prefer)
  • 150ml - 200ml tonic water
  • Ice
  • For mocktail - non alcoholic gin (e.g Lyres) or buy a tin of pre-mixed non-alcoholic G & T to which we will add the aromatic we make)
 
  1. Place the sugar,  water, orange juice and zest into a small pan with a stick of cinnamon and 1 star anise.
  2. Bring to the boil until the sugar dissolves and the mixture thickens to a syrupy consistency – stir occasionally - about 6-7 minutes
  3. Transfer to a small jug and allow to cool until needed - leave everything in it to steep. 
  4. When ready for the cocktails, place the gin and 2 Tbsp of the syrup into a glass and mix
  5. Add ice and top with tonic water - mix again
  6. Garnish with the cinnamon, star anise, the zest, a half slice of orange and a few cranberries or pomegranate seeds

​Utensils
  • Small pan
  • Vegetable peeler
  • Scale/measuring cup/jug
  • Tbsp measure
  • Tot measure (Jigger)
  • Mixing spoon
  • Small glass bowl/jug
  • Small chopping board
  • Cocktail glass