Canapes

Mini quiches with Brussels, chestnut & EITHER bacon OR mushrooms: 
Makes 12 
  

• 1 sheet ready rolled shortcrust pastry   
• 1/2  med onion or 1 small onion (red or white)
• 100g mushrooms OR 100g bacon (4 rashers)
• 80g Brussels sprouts (3 large, 6 small approx)
• 1 clove garlic
• 3 leaves sage
• 50g whole chestnuts
• Salt
• Pepper
• 10ml olive oil 
• 1 large egg 
• 125ml single cream 
• 25g blue cheese OR parmesan OR gruyere OR cheddar

 
​Make the pastry cases:

1. Take the ready rolled shortcrust pastry out the fridge (at least 15 mins before unrolling otherwise it will crack)
2. Pre-heat the oven to 180°C
3. Spray 12 moulds or a 12-hole muffin tray with non-stick spray or grease with butter. 
4. Roll open the pastry (leaving on the paper it comes with) and lay
5. Put some flour into a bowl large enough to fit the round pastry cutter (cutter should be larger than the moulds by approx 1cm),
6. Dip the cutter into the flour, and then cut 12 x circles of the pastry 
7. Gently line the tart cases with the pastry (you can use a little excess pastry rolled into a ball to help push it in)
8. Cut a small piece of parchment/baking paper and crumple into a ball, then open out and line the inside of the pastry, and then top with baking beans.
9. Blind bake the pastry cases for 10-15 minutes, then carefully remove the paper and baking beans and bake another 5 -10 minutes until golden (everyone's oven is different so judge timing to suit yours)
10. Allow to cool slightly and loosen from the moulds (though you can keep them in the moulds for the next part, just helps to loosen at this point.
11. Turn the oven down to 160°C

Make the filling

1. Peel and chop the onion finely
2. Chop the mushrooms or bacon into small pieces
3. Peel and chop the garlic finely
4. Roll up the leaves of sage and finely chop
5. Chop the chestnuts
6. Finely dice the sprouts by cutting in half through the root, then slice in towards the root approx four slices and then slice across thinly
7. Place a frying pan on the heat and add a splash of olive oil 
8. Fry the onions for a few minutes, then add the garlic and mushrooms or bacon and cook out. Then add the sage and the sprouts and cook out until softened, finally stir through the chestnuts, taste and then season with salt and pepper as required
9. Remove to a bowl and grate/crumble in the cheese
10. Break the egg into a measuring jug and mix, then add the cream,a pinch of salt and pepper and mix again 

Assemble and bake

1. Spoon the mixture halfway up the tart cases
2. Fill up with the egg mixture (don't overfill)
3. Bake until just set - about 12 - 15 minutes
4. Allow to cool and then carefully remove from moulds to a serving platter

If making your own pastry:

• you need 300g plain flour, 150g cold butter, a pinch of salt and 4-5 tbsp cold water.
• Sift the flour and a pinch of salt into a bowl and grate in the cold butter.
• Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Stir in the water and mix to a dough.
• Knead gently until smooth.
• Wrap in cling film and chill for 30 mins. then roll out and use as above (as described for the ready rolled) 

​Utensils

• Chopping board
• Cook's knife
• Frying pan
• Heatproof Spatula (for use with pan)
• Med bowl
• Small bowl
• Greaseproof/baking paper 
• Measuring jug
• Small egg whisk/fork
• Grater
• Flat baking sheet
• 12-hole cupcake/muffin baking tray or 12 moulds approx 6cm diameter
• Pastry cutter - 1cm larger than the diameter of the moulds
• Baking beans
• Non-stick spray
• Rolling pin
• Oven gloves
• Small pointed knife/flat skewer
• Platter

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)

Turkey & sage sausage rolls with cranberry relish: 
Makes 20 cocktail sized rolls
​

• 1 sheet ready rolled puff pastry
• 250g minced turkey (veg - replace with Quorn or equivalent brand or pre cooked mushroom duxelle - see recipe below)
• 1/4 tsp salt
• Black pepper – about 3-4 grinds
• 3 sage leaves – approx 1 Tbsp when finely chopped (can use 2 tsp dry instead)
• 2 small eggs (1 for mix, 1 for eggwash)
• 20g white breadcrumbs + 10g extra 
• 1/2 tsp cinnamon (optional)
• 1/2 tsp cumin (optional)
• 20g pinenuts
• 20g dried cranberries or apricots
• 5g poppy seeds or sesame seeds (black pref)
• 20g flour – for dusting

 

1. Preheat the oven to 180 degrees C
2. Destalk and chop the sage finely and place in a bowl
3. Chop up the cranberries/apricots finely and add to the bowl
4. Finely chop the pinenuts and add
5. Add the mince, cinnamon, cumin, salt, pepper, a small egg and the breadcrumbs
6. Mix very well  (ideally with your hands using gloves if you prefer) to ensure everything is mixed well
7. Then, if it’s still too wet, add more breadcrumbs and mix through until you get the consistency you want – it mustn’t be stodgy or too dry
8. Put a little flour in a small bowl - in case you need for dusting
9. Break a small egg into a bowl and mix (for an eggwash) - keep until needed
10. Line a baking tray with parchment paper
11. Roll open the sheet of puff pastry on the work surface (keep it on its original wrapping paper)
12. Cut a division lengthways into 2 long strips using a sharp knife – leave on the paper 
13. Get the filling from the fridge and divide in half, then put a line of turkey filling down the middle of the one strip closest to you – don’t overfill, leave a margin of at least 1cm
14. Brush the long edges (furthest away from you) with egg and bring the pastry over the filling to join with the egg wash edge, to form a tight sausage roll shape – use the paper to guide your rolling and make sure the pastry covers the filling and no filling oozes out - You can tuck in the ends of the pastry, and gently press down to flatten
15. Brush the top of the pastry with egg wash and sprinkle with poppy/sesame seeds
16. Cut the long pastry roll into smaller “sausage rolls” as long or short as you like, and transfer to the baking tray. 
17. Now turn the paper with the remaining pastry around so the pastry is nearer to you and repeat everything using the remaining filling  
18. Bake for 20-25 minutes until the pastry is golden and the meat cooked through

NOTE: For vegetarian option, you can use quorn mince (or an equivalent brand), or make a mushroom duxelle by frying chopped mushrooms with diced onion, garlic and thyme, salt and pepper and a little squeeze of lemon (cook until all the liquid has evaporated from the mushrooms) and allow to cool before proceeding with the recipe. 

For the relish (fresh/raw uncooked - like a salsa):

• 150g cranberries (fresh or frozen but defrosted)
• 1/3 cup (50g) caster sugar
• 1/8th orange
• 1/2 tsp mixed spice (optional)

 

1. Chop the clementine/orange into smaller pieces, leaving skin on but removing any seeds.
2. Place in a blender with the cranberries and sugar (and spice if using).
3. Blitz until a nice chunky consistency - remove to a serving bowl

For the relish (cooked): 

• 150g cranberries (fresh or frozen but defrosted)
• 75g sugar (brown or caster)
• 30ml cider vinegar
• 30ml orange juice (1/2 orange squeezed in)
• 60ml water (4 Tbsp)
• 1/2 tsp mixed spice (optional)

 

1. Place all ingredients in a small pan and bring to the boil
2. Then turn down to a simmer and cook (lid on) for 20 minutes
3. Allow to cool slightly and then blend with a stick blender (or transfer to a small processor)
4. If  you want you can push it through a sieve to remove the pips etc (I leave in as prefer) 
5. Transfer to a glass jar and cool (if keeping more than a day or two please sterilise the jar first)​

Utensils

• Chopping board
• Knife
• Med bowl
• 2 small bowls
• Mini whisk (for egg) or fork
• Pastry brush
• Small pan (with lid)
• Tbsp measure
• Stick blender or small processor/blender
• Jam jar
• Disposable gloves (food prep)
• Parchment/baking paper
• ​Baking sheet

Citrus ceviche:

• 200g sea bass/bream/salmon (weight is after skin is removed- get fishmonger to do this for you). If vegetarian, use 1 ripe but firm avocado) 
• 3 large or 4 small limes (only need 1 if vegetarian)
• 2 clementines or 1/2 orange
• Salt
• Pepper 
• 1 chilli
• 1 small red onion
• 2 sweet peppers (different colours i.e. red and yellow)
• Coriander (or parsley if you don't like coriander)

 

1. De-skin and de-bone the fish (ask your fishmonger to do this for you in advance) and cut into a 1cm cube- place in a bowl with 1/2 tsp salt and mix with a spoon
2. Juice the limes and add to the fish/salt bowl - mix and leave to marinade 
3. Deseed and finely chop the chilli - add to the fish in the bowl - mix (you can leave the seeds in if you like things HOT!)
4. Meanwhile, finely dice half the onion and add to the fish - mix
5. Finely dice 1/4 of each pepper - add to bowl - mix
6. De-stem and roughly chop the coriander - add to bowl - mix
7. Cut the clementine in half (or orange into 1/4's) and squeeze the juice into the mixture  - mix
8. Stir everything well and taste - adjust seasoning as needed - a little more salt if you need and for additional sweetness you can cut little pieces of the remaining clementine/orange and mix in.
9. Serve in shot classes (wide enough to get a teaspoon in) or in mini bowls
10. Any left over liquid from the ceviche is called "tigers milk" and its said you should drink this as a cure for a hangover or as an aphrodisiac!    

NOTE:
If vegetarian, just cube up the avocado in place of the fish, season with salt, pepper and a little lime, and then proceed with the recipe. 

If you want to serve this on a little toast, then smash some avocado (season with salt/pepper) and make a few small toasts - spread the avo on the toast and top with the ceviche (this is not traditional, but it tastes great)

Utensils

• Small chopping board - fish
• Chopping board - vegetables
• Sharp cook's knife
• Med bowl
• Mixing spoon
• Citrus reamer/fork
• Disposable gloves (fish, chilli)
• 2 large shot glasses (wide enough to get a teaspoon in) or mini bowls/ramekins
• 2 teaspoons

If making toasts and avo:

• Baking tray 
• 4cm round cutter (if you want round toasts)
• Mixing bowl
• Masher
• Teaspoon​

 Sweet pepper “ceviche” with avocado smash on croute

• 2 peppers (diff colours)
• 1 small red onion
• 1 red chilli (optional)
• 1 small bunch coriander (use parsley, dill, basil or chives if you dislike coriander) 
• 1 lime
• 1 pinch sugar OR a squeeze of orange 
• Drizzle olive oil
• Salt
• Pepper
• 1 avocado
• 4 slices bread (any but we prefer brown/seeded or sourdough)

 ​

1. Preheat oven to180
2. Cut rounds or squares out the bread, place on baking tray and toast – 5 -7 minutes - allow to cool
3. Cut the onion in half through the root, peel, then cut into a very fine dice - only use as much as you want – put on med bowl
4. Cut 2 cheeks of each pepper, cut into strips and then across into a fine dice – add to bowl
5. Deseed and finely dice a mild chilli and add *optional
6. Destalk and chop fresh coriander – add *use dill, parsley, basil or chives if you dislike coriander
7. Squeeze in some lime juice
8. Season with salt and pepper
9. Add a pinch of sugar
10. Stir, and reserve until needed 
11. Peel and de-stone the avocado, dice and put into a bowl
12. Add salt, pepper and good squeeze lime – mix, mash well and cover completely until serving
13. When ready to eat, spread a little avo on the toast and top this with the “ceviche” put on a platter

Utensils

• Chopping board 
• Sharp cook's knife
• Med bowl
• Mixing spoon
• Fork
• Disposable gloves (chilli) - optional
• Baking tray 
• 4cm round cutter (if you want round toasts)
• ​Masher
• Teaspoon​

Sushi rolls – assorted fillings
Makes 2 rolls, approx 12 - 16 pieces. We will make one regular and one inside out roll on the session

• 150g sushi rice (you need 50g rice per roll, but I always make some extra rice)
• 30ml rice wine/sushi vinegar
• 1 Tbsp/20g white sugar
• 1/2 tsp/2g salt
• 3 nori sheets (2 needed, one extra in case) 
• 80g fish filling: You need approx 35-40g fish per roll (assuming you adding at least 1 other ingredient). Buy whatever you you prefer. Some options include:
  • Sashimi grade salmon/tuna  (buy as one piece so you can cut yourself, or ask fishmonger to slice into strips for maki rolls)
  • Crab sticks
  • Cooked prawns 
  • Smoked salmon 
• Veg Fillings: These are optional and entirely depend on what you want to put in your roll. I would use one vegetable item if using fish (e.g. salmon and avocado) and two vegetables if not using any fish (e.g. avo and red pepper). ​
  • 1/2 x Avocado
  • 1/4 English cucumber
  • Red pepper
  • Carrot
• 20g sesame seeds (black or white)
• Soy sauce for dipping
• Wasabi
• Sushi mayonnaise (optional)
• Pickled ginger (optional)

 
Make the Rice:

1. Rinse the rice three times until the water is no longer cloudy
2. Place rice in a pan or rice cooker
3. Cover with water to ratio 1:1.2 (same water to rice plus extra 20%) - For 150g rice that's 180ml water
4. Add a pinch of salt
5. Put lid on pan/rice cooker 
6. In a pan: Bring water up to boil and them immediately turn right down to low, and cook for 10 minutes, then turn off the heat and leave with lid on to steam for an additional 10 minutes. 
7. In a rice cooker - just switch on and let the cooker do all the work. 
8. While the rice is cooking, make the seasoning liquid, and start preparing the fillings (SEE BELOW FOR METHOD)
9. When the rice is cooked and steamed, pour over the sushi seasoning and mix through. Start with half the liquid first and mix through very gently because you don't want to break the rice, just cut the seasoning liquid in with a rice paddle/spatula. Taste and add more seasoning as you desire. 
10. Turn the seasoned rice out onto a large tray and use the rice paddle/spatula to gently spread out - leave to cool (you can turn it over once or twice to assist cooling

Make the seasoning and prep fillings (while the rice is cooking):

1. Prepare the sushi seasoning by placing the rice vinegar, sugar and salt in a small pan and turning heat on, then stir just long enough to dissolve the sugar/salt (about 30 seconds - 1 minute) - leave aside to cool
2. Prepare all your fillings by cutting into strips and reserving on a tray  

​
Make the rolls: 

1. Lay out your sushi mat
2. Place a nori sheet on top, smooth side to the mat, rough side up (**you can trim the nori sheets by 1/4 to make smaller sized maki - I do this)
3. Wet your hand and take a good sized portion of rice into your hand, in a kind of oval shape 
4. Place this rice "ball" onto the left middle of the nori sheet and spread the rice across horizontally to the right of the sheet, then press it out gently up and down the sheet, adding more rice as you need, and leaving a clear 4cm (approx) section at the top
5. If using wasabi, spread a small amount in a line across the middle of the sheet
6. Place a line of fish/veg filling across the sheet
7. Add sushi mayo, sesame seeds, ginger if using
8. Wet the top of the nori sheet (use your finger dipped in water) as this will help the roll to hold closed
9. Make sure the bottom of your nori sheet is in line with the bottom of the sushi mat. 
10. Now, roll the sushi up using the mat to guide and help shape (remember how you were shown in the class or see a demo online)    
11. Cut into slices - you need a very sharp knife for this - serrated best
12. Repeat with all the nori/rice/fillings
13. Place on a platter with a ramekin of soy sauce, some pickled ginger and wasabi

Note: If making inside out rolls, follow the method above to the end of point 4 above, then flip the nori with the rice on, so that the rice is touching the mat. Proceed with the rest of the method. Before cutting into slices, roll the inside out roll in sesame seeds or fish roe


Utensils

• Scale
• Sushi mat
• Med pan (with lid) OR rice cooker
• Small pan (with lid)
• Sieve,
• Rice paddle/spatula
• Small/med bowl,
• 2 x chopping boards (1 fish, 1 veg),
• Sharp knife (serrated ideal)
• Med tray
• Mixing spoon
• kitchen paper towel
• serving platter
• ramekin (for soy)

Baby baked potatoes with brie, cranberry and thyme AND/OR smoked salmon, creme fraiche and dill/chive:
Makes 12  canapes 

NOTE: We will be showcasing both toppings on the session. If you only want to make one type, please 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 (with lid) or bowl​

Cocktails

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

Seasonal Margarita:
1 part = 25ml

• 2 part tequila (you can do just 1 if you prefer)
• 1 part triple sec or cointreau
• 2 limes  
• 3 parts cranberry juice OR pomegranate juice (or half each)
• 1 orange 
• a few cranberries or pomegranate seeds (depending what juice you using) 
• 1 sprig mint
• 1 tsp salt
• 50ml soda water (optional but I like to turn it into a spritz sometimes)

​
For mocktail you need the following to replace the tequila and triple sec/cointreau above (still get the other ingredients listed):

• 1 part lime cordial
•  100ml soda water

​ 

1.  Roll the limes on the surface, and then juice them, so you have 1 part (25ml)
2. Add the lime juice to a cocktail shaker (or jam jar) with the tequila, triple sec/cointreau and cranberry/pomegranate juice - mix
3. If you want you can coat the rim of the glass in salt by rubbing the lime on the rim of the glass and then dipping/rolling it in the salt (you can put on a small plate)
4. Place lots of ice in a cocktail glass (crushed or cubes ) 
5. Pour in the liquid mixture 
6. If you want, add a little soda to make it a spritz
7. Garnish with a slice of lime, slice of lemon, some cranberries/pomegranate seeds and a sprig of mint

​Utensils

• Citrus reamer/fork
• Jam jar/cylindrical bowl
• Tbsp measure/Tot measure (Jigger)
• Mixing spoon
• Small plate 
• Small chopping board
• Cocktail glass - small one

For a mocktail, juice the lime into a jam jar/small jar (so you have 1 part) and the orange (so you have 2 parts). Add the cordial and pomegranate/cranberry juice and mix. Place ice in a small cocktail glass and strain over the mix, then garnish with slices of orange, lime and cranberries/pomegranate seeds and a sprig of mint. 

Winter Aperol spritz:

• 25ml Aperol (1 part) - you can add another part if you want but I don't want it too strong
• 75 ml Prosecco (3 parts)
• 50ml pure pomegranate juice (2 part) - "POM" brand is great
• 25ml soda water (1 part) 
• Ice
• 1 orange
• 2 sprig rosemary
• a few pomegranate seeds

For mocktail
Omit the Aperol, Prosecco and soda above (but still buy the pomegranate juice & seeds, orange, rosemary PLUS the following:

• 1 grapefruit
• 50g caster sugar
• 75ml non-alcoholic Prosecco OR sparkling orange drink (e.g. San Pellegrino Aranciata)

​

1. If making a mocktail, first make the sugar syrup (see recipe below, and omit the point below re rosemary because you already have in the syrup)
2. Using a rolling pin or the back of a large knife, lightly "bash" the rosemary sprig to release the flavours/oils - put in a glass
3. Add the Aperol and pomegranate juice, a quarter slice of orange and mix
4. Now add a few ice cubes, and the Prosecco and top with a little soda
5. Garnish with another quarter slice of orange, a few pomegranates and a sprig of rosemary

​​
If making a mocktail, make the sugar syrup first by juicing the grapefruit into a small pan, chop up and add half the remaining grapefruit skin/peel, add the sugar, a sprig of rosemary and 50ml water - reduce by half until syrupy - transfer to a jam jar and allow to cool - make in advamce and store in the fridge for another use)

​Utensils

• Rolling pin
• Tot measure (Jigger) - can use Tbsp measure
• Mixing spoon
• ​Small chopping board
• Large wine glass
• Small pan (for mocktail only)

Turkey sage burgers:
Makes 4-5 burgers patties

• 500g turkey mince (7% fat) - if vegetarian replace with Quorn or alternative brand
• ​1 small/1/2 med red onion
• 5-6 sage leaves – approx 1.5 Tbsp when finely chopped (can use 2 tsp dry instead)
• 40g  breadcrumbs (can be fresh or dry)
• 1 small egg (if large use yolk only) 
• 1/2 tsp cinnamon (optional)
• 1/2 tsp cumin (optional)
• 30g pinenuts (optional)
• 30g dried cranberries or apricots (optional)
• Olive oil (light, not extra virgin)
• Salt (about 1/4 tsp)
• Black pepper

 

1. Destalk and chop the sage finely and place in a bowl
2. Chop up the cranberries/apricots finely and add to the bowl
3. Finely chop the pinenuts and add
4. Peel and very finely chop the red onion and add to the bowl (only add as much as you like (you don't have to use the whole onion)
5. Add the mince, cinnamon, cumin, salt, pepper, a small egg and the breadcrumbs
6. Mix very well  (ideally with your hands using gloves if you prefer) to ensure everything is mixed well
7. Then, if it’s still too wet, add more breadcrumbs and mix through until you get the consistency you want – it mustn’t be stodgy or too dry
8. Divide the mix into 4 -5 even sized balls and then flatten and shape the patties and place on a tray – make them quite flat/wide because they shrink when cooked
9. Wash hands immediately and get rid of any meaty gloves and the bowl. 
10. Put the tray into the fridge for 20 minutes (min) to firm up the patties
11. Preheat the oven to 200 degrees Celcius
12. After 20 mins (when the oven is hot and the meat is firmed up), place a little oil in a frying pan and fry the patties on both sides to seal till nicely caramelised and browned, then transfer the patties to a rack on a roasting tray and roast in the hot oven until cooked through approx. 10 minutes 

Festive slaw:

• 1 x small red cabbage (need 250g when sliced)
• 2 large carrots (will need 150g when julienned)
• 4 spring onions
• 50g dried cranberries
• Walnuts (optional)

1. Finely shred the 1/2 the red cabbage and place in a mixing bowl
2. Peel and julienne the carrot (or continue to peel into ribbons) - add to bowl
3. Slice the spring onions finely and add to bowl
4. Chop the cranberries, add half to the bowl, keep half for later
5. Chop the walnuts, add half to the bowl, keep half for later (you can mix with reserved cranberries
6. Make the dressing in a separate bowl/jam jar (see below)
7. Add to the vegetables and mix all together very well
8. When ready to eat, scatter over the remaining walnuts/cranberries

For the dressing:
We prefer a vinaigrette dressing for this to work well with the burger but you can do a mayonnaise based dressing if you prefer  - just mix all the ingredients together very well (I use a jam jar for this)

Vinaigrette:

• 4 Tbsp vegetable oil (60ml)
• 3 Tbsp cider vinegar (45ml)
• 1 Tbsp soft brown sugar (15g) - you can add a little more if you want but the burger is sweet so we don't want to make the dressing too sweet as well
• 2 tsp orange juice (fresh squeezed from a wedge of orange)
• 1/4 - 1/2 tsp mustard (I prefer Dijon but English is fine)
• Salt
• Pepper

Mayonnaise based:

• 100g mayo
• 2 Tbsp cider vinegar
• 1 Tbsp soft brown sugar ​

Roasted parsnip chips:

• 500g parsnips
• 1-2 Tbsp oil
• Salt
• Pepper
• Garlic salt
• 1 sprig rosemary
• 1/4 lemon
• 1/2 - 1 tsp Garam Marsala - optional
• good pinch chilli powder - optional

1. Bring a med pan of water to the boil with a few good pinches of salt
2. Line a flat baking tray with greaseproof/baking paper (or tinfoil brushed with a little vegetable oil)
3. Pre-heat the oven to 190°C / gas mark 5
4. Top and tail the parsnips and peel, then cut into thin chips
5. When the water is boiling, add the parsnips and "blanche" for 3 minutes
6. Then drain and place on the tray - put in the fridge to cool quickly
7. Destalk and finely chop the rosemary
8. When parsnips are cool, place in a bowl and season with salt, pepper, garlic salt, (Garam Marsala and/or chilli powder if using) and a squeeze of lemon and drizzle of oil - mix well
9. Return to the tray - spread out
10.  Roast for 25-30 minutes until crisp and golden, turning once half way if necessary

​Utensils

• ​4 med/large bowls
• 2 small bowls
• Chopping board
• Sharp cook's knife
• Small tray (to go in fridge) 
• Large frying pan
• 1 x med/large pan 
• 2 x baking tray (for oven)
• Wire rack (to go on baking tray)
• Parchment/baking paper
• Disposable gloves (food handling)
• Clingfilm
• 3 mixing spoon
• 1 whisk
• Vegetable peeler
• Julienne peeler (a worthwhile investment!)
• 1 egg-lift/fish-slice/"guzunder" ("goes under")
• Teaspoon measures (Tbsp & tsp specifically)
• Colander
• Jam jar with lid (only if you have one, don't buy) 
• Greaseproof/baking paper (tinfoill if you don't have this)
• Disposable gloves (food handling)
• Clingfilm
• Oven gloves
• Tea towel
• Apron
• Serving bowl (slaw), platter (chips) and plate (burger)

Sweet Treats

Festive filo bites with citrus syrup: 

• 6 sheets of phyllo pastry
• 100g unsalted butter (or alternative non dairy)
• 100g ground almonds
• 50g walnuts
• 50g mixed peel
• 1 tsp. cinnamon
• 1 tsp mixed spice 
• 20 x baby dried cranberries 
• 1 sprig mint
  
  

For the syrup

• 150g caster sugar
• 100ml water
• 1/2 lemon
• Zest of half an orange (you can just put in a peeling) 

​
Make the syrup

1. Place the sugar, water, lemon juice and orange zest into a small pan on the heat until the sugar dissolves and the mixture reduces by about half, to a syrupy consistency – about 6 minutes. Swirl the pan once or twice during.  
2. Transfer to a small jug and allow to cool until needed (the syrup must be cool when it is poured over the pastry otherwise the pastry will go soggy.)

 
Make the filo bites

1. Preheat the oven to 160 degrees Celcius
2. Melt the butter in a small saucepan (or in a heatproof bowl in the oven/microwave - reserve warm-ish
3. Put the mixed peel into a small blender and blitz until broken down a bit - remove to a med bowl (hand chop if no blender)
4. Place the  walnuts into the blender and blitz until finely chopped but NOT too fine, not powdery (hand chop if no blender) - add to mixed peel in bowl. 
5. Add the ground almonds, cinnamon and mixed spice - mix
6. Then add 3 Tbsp of the citrus syrup and mix to combine, bringing together into a loose paste (need this to come together a bit so easier to handle later) - reserve until needed
7. Dampen a tea towel lightly to keep over the filo while you are working so it doesn’t dry out.
8. Take the first sheet of pastry and place on a large board (or directly on the clean kitchen surface)
9. Brush with butter and place a second sheet on top, also brushing with butter
10. Take a third of the filling mixture and shape roughly into a log
11. Place this at the bottom of the filo sheets leaving a 2cm edge at the bottom and on either side
12. Fold the sides in and then roll up the “log”, gently pressing the filling to form the shape
13. Place in the roasting tray and brush with butter
14. Cover the roasting tray with clingfilm to stop it drying out
15. Repeat (from point 8 above) for all the sheets – you should have 3 logs in total
16. Cut the logs into equal size pieces (any size you like) – you can take them out the baking tray and cut on a board of easier – use one as a guide for the size of the others, so all are the same
17. Brush again with butter the top of the pastry
18. Bake until golden (about 30 minutes) – check to see its not overly brown
19. When baked, pour the cool syrup all over the hot filo bites 
20. Turn each piece around in the syrup once and then leave to cool – the syrup will soak into the bottom as it cools so don’t worry if it looks like it’s a lot of syrup
21. Garnish the top of each bite with a baby dried cranberry and small piece of mint - leave to cool completely
22. When ready to serve, place on a platter
23. Serve with strong coffee or mint tea!

Utensils:

• 1 med roasting tray (approx. 25cm x 20cm to hold the pieces snug)
• 2 small pans (or 1 small pan and 1 oven proof bowl)
• Tea towel (damp)
• Large tray (to hold pastry)
• Large board
• Clingfilm
• Pastry brush
• Small food processor (500ml bowl capacity is fine)
• Med bowl
• Mixing spoon
• Small glass jug/bowl (200ml capacity is fine)
• Chef’s knife
• Citrus reamer/fork
• Flat platter

Sparkly festive brownies - double chocolate OR Nutty OR whiskey-spiked: 

• 250g castor sugar
• 3 large eggs (or 4 med)
• 180g butter
• 225g chocolate
• 30g cocoa
• 90g self-raising flour
• 1tsp vanilla extract
• Optional - 150g white chocolate chunks (or Pecan nuts)
• Edible glitter 

​

1. Preheat your oven to 160 degrees Celcius
2. Grease a 20cm x 30cm x min 3cm deep baking tray/dish, and line with baking parchment paper)
3. Place a small amount of water into a small pan and bring to a boil, then turn right down
4. Meanwhile break up the chocolate into small cubes and cube the butter, putting both together in a heatproof bowl
5. Set the bowl over the pan of simmering water - melt together, stir occasionally – turn off, remove bowl from pan and allow mix to cool to room temp (stir again to assist cooling)
6. Roughly chop the white chocolate into nice sized chunks
7. Now put the eggs and sugar into a med bowl and beat until pale and creamy (use an electric hand beater, or stand mixer). This will be ready when the mix doubles in size, and or leaves a ribbon trail (about 3 minutes with electric beater, much longer with hand whisk)
8. Add in the butter/chocolate and the vanilla extract and mix well to incorporate (can use electric mixer gently on low) or spatula
9. Sift in the flour and cocoa powder, and fold in until thoroughly incorporated
10. Then mix through white chocolate (or nuts if using)
11. Pour into the baking tray, spread and level off with the spatula
12. Bake for about 30-35 minutes (until the top looks papery and the middle is set)
13. Remove from the oven, allow to cool completely in the tray, then carefully lift out the tray and cut into squares/rectangles/triangles
14. Sprinkle with edible glitter
15. Store in an airtight container

​
Utensils​

• Chopping board
• 1 small pan 
• 1 heatproof bowl
• 1 mixing spoon
• 1 med mixing bowl
• 1 small bowl
• Electric hand beater/whisk
• Heatproof spatula
• Scales
• Sieve
• Brownie baking tray (approx 20cm x 30cm x 3cm min depth)
• Sharp knife
• Baking parchment/greaseproof paper

Scones with seasonal spices & cranberry jam: 

• x

1. xxx

For the cranberry jam:

• 150g cranberries (fresh or frozen)
• 150g caster sugar
• 1/2 tsp mixed spice 
• 1 Tbsp orange juuice
• 1/4 cup water (or you can replace this with more half water half OJ if you want a more orangy flavour)

​

1. Place all ingredients in a small pan and bring to the boil
2. Then turn down to a simmer and cook (lid on) for 20 minutes
3. Allow to cool slightly and then blend with a stick blender (or transfer to a small processor)
4. If  you want you can push it through a sieve to remove the pips etc (I leave in as prefer) 
5. Transfer to a glass jar and cool (if keeping more than a day or two please sterilise the jar first)

Healthy

Smoked mackerel pate with cranberry relish and crispbreads: 

• 200g smoked mackerel fillets
• ​150g low fat cream cheese (or if you are noth doing a low fat version, use full fat) 
• 75g half-fat crème fraîche (use full fat if not doing a low fat version) 
• 2 tsp freshly grated horseradish (or use jar sauce)
• 1/4 lemon
• 1/2 bunch dill (use parsley or coriander if you don't like dill)

 

1. Remove the skin from the mackerel and check for (and remove) any bones
2. Roughly chop the mackerel and place 2/3rd in a small food processor.  Shred the remaining 1/3rd and keep aside for later
3. Add the cheese, 50g of the crème fraîche, horseradish and squeeze of lemon and good grinding of pepper and a pinch of salt to the fish in the processor and blend until smooth.
4. Remove the blade
5. Finely chop the dill and add this to the bowl with the remaining shredded fish
6. Mix all well and taste and adjust as needed - more salt/pepper/lemon  

For the vegetarian version omit the fish but include all the other ingredients plus:

• 1 whole/2 med aubergines (enough for 200g flesh once cooked)
• Smoked sea salt
• Smoked paprika 

To prep in advance: Place the whole aubergine(s) on a tinfoil lined baking tray and roast in a very hot oven (200 degrees Celcius) until the outside is charred and the inside is soft. Allow to cool a bit just so you can handle. Then split open with a knife and scoop out the insides to a bowl. Season with smoked sea salt, pepper and a pinch of smoked paprika - mix and allow to cool.

Then proceed with the recipe above , but adjust the amount of cream cheese/creme fraiche you add as you may not need all of it - just enough to create a nice consistency. 

For the cranberry relish:
(You can use a ready made cranberry sauce with this, or make fresh)

• 150g cranberries (fresh ideal but can use frozen if defrosted)
• 1/3 cup (50g) caster sugar
• 1/8th orange or 1/2 a clementine
• 1/2 tsp mixed spice

 

1. Chop the clementine/orange into smaller pieces, leaving skin on but removing any seeds.
2. Place in a blender with the cranberries and sugar (and spice if using).
3. Blitz until a nice chunky consistency - remove to a serving bowl

​​
You can buy ready made crispbreads or make your own:

• 4 slices rye or sourdough bread​

​

1.  Toast in the toaster and then cut into smaller pieces 
2. OR, pre-heat the oven to 180 degrees Celcius
3. Thinly slice the bread (if already sliced and too thick, use a rolling pin to flatten out)
4. Cut bread into smaller pieces
5. Put on a baking tray and bake for 5 -7 minutes until the bread is well toasted 

Utensils​

• Chopping board
• Cook's Knife
• Small food processor (500ml capacity is fine)
• Scale
• tsp measure
• Med bowl
• 2 serving bowls
• Platter

Use Up

Vegetable & cheddar croquettes (makes 6)
​These are very versatile, so feel free to add any left over chicken, salmon, or other cooked proteins to the ingredients below - just adjust the ratio of veg slightly or increase the potato
​

• 2 med potatoes 
• 1/2 onion
• 1 med carrot
• 1 clove garlic
• 350g raw mixed vegetables - e.g.  pepper, broccoli, Brussels sprouts, mushroom, peas - any mix you like and have bits of in the fridge
• 75g cheese (mature is best for flavour but any will do)
• 1 Tbsp veg or olive oil (not extra virgin)
• Salt
• Pepper
• 20g soft fresh herbs (coriander/parsley/chives/tarragon etc) - optional only if you have  
• 50g flour
• 1 egg
• 75g breadcrumbs (fresh from stale bread or frozen, made previously from left over bread)
• Garlic salt
• Paprika 
• Dried herbs - mixed, oregano, any you like and have in the cupboard

 

1. Peel, and cut the potatoes evenly into a dice - put in a med pan with water to cover and a pinch of salt
2. Boil until soft then drain, mash well, adding salt, pepper and garlic salt (if you have it, otherwise omit). Don't add butter or milk because we want the mash to be firm not soft
3. Allow to cool and refrigerate until cold (you can spread out onto a tray as this will help it cool quicker
4. Peel and finely chop the onion and carrot, and place in a bowl
5. Peel and finely chop (or press) the garlic - keep separate in a corner of your chopping board or in a small ramekin 
6. Wash, peel and finely chop all the other vegetables and place in a separate bowl
7. Finely chop any fresh herbs using, and reserve in a small bowl 
8. Grate the cheese - reserve
9. Place a pan on the heat and add a splash of oil
10. Sauté the onions and carrots until translucent, then add the garlic and sauté for an additional minute or so (don't burn)
11. Now add all the other vegetables, salt and pepper and cook out until soft 
12. Finally stir through any fresh herbs
13. Remove the cooked veg to a tray/large plate and allow to cool (can pop in the fridge for a bit)
14. When cool, place the vegetables in a mixing bowl with the cold mashed potato, cheese, herbs (if using) and more salt/pepper if it needs 
15. Mix all together very well
16. Divide the mix into 6 even potions and shape each into a flat round patty - reserve on a tray and if still warm, put in the fridge to firm up 
17. Put flour into a bowl (large enough to fit one of the patties). You can add any spices/dried herbs you like to the flour if you want e.g. paprika, garlic salt, cumin, oregano etc
18. Put the breadcrumbs into another bowl - if your breadcrumbs are frozen, you can spread out put on a tray, and break up any clumps with your fingers
19. Break and egg into a third (same sized) bowl and whisk
20. Now, working with one patty at a time, coat the patty in the flour on all sides and shake off excess,
21. Then dip into the egg, turn to coat and allow excess to drip off back into the bowl
22. Then coat in the breadcrumbs and finally place on a tray (lined with clingfilm)
23. Repeat for all and put tray into the fridge to firm up for about 20 minutes
24. Now make your pesto and salad
25. When ready to cook the croquettes, place a pan on the heat and add vegetable oil (I prefer to fry in vegetable/rapeseed oil as it has a higher burn point to olive oil)
26. When the oil is nicely hot, fry the croquettes on one side until golden, flip over and fry on the other side until golden all over. 
27. Remove to a tray lined with kitchen paper, or a rack
28. Serve hot or warm with pesto and salad.  ​

Utensils:

• Chopping board
• Cook's knife
• ​Vegetable peeler
• Garlic press (if you prefer to use than a knife)
• Med pan (with lid)
• Potato masher
• Colander/sieve
• 2 x med bowl
• 3 small bowls (large enough to fit a veg croquette/patty)
• Med/large frying pan
• Heatproof spatula/mixing spoon for frying pan
• Grater
• 2 x small tray/large plate
• Small egg whisk/fork
• Egg lift/fish slice/guzunder ("goes under")
• Kitchen roll​ 

Pesto:
You can use a variety of herbs and leaves for this as well as nuts or seeds. You can omit the Parmesan if you prefer. 
 

• 30g herbs/leaves - basil, coriander, spinach, rocket
• 15g parmesan
• 25g nuts/seeds (pine nuts, hazelnuts, cashew, walnuts, almonds, macadamia, peanut) or seeds (sunflower, pumpkin, sesame etc)
• 50ml - 75ml olive oil (light)
• 1 squeeze lemon juice (1/4 lemon)
• Salt
• Black pepper

 

1. Destalk the herbs/leaves if required and put in blender
2. Grate the parmesan and add to the blender
3. Add the nuts/seeds, salt, pepper, a squeeze of lemon juice and the olive oil – blitz and add more oil as you need to adjust the consistency
4. Check seasoning and add as needed​

Utensils:

• ​Small food processor (500ml capacity) or pestle and mortar
• Multifunction Scale

Chopped salad:
You can use any left over bits of salad ingredients and vegetables that would eat well raw. The idea is simply that you chop them all up nicely and evenly sized, add a little herbs, seasoning and dressing and enjoy. I add dressing ingredients directly to the salad but you can make up a separate dressing if you prefer (adding mustard and sugar/honey)

• Any of - 1/2 cucumber, 1 tomato, 1 pepper, 1/2 red onion, 50g leaves (lettuce/spinach), 1 carrot, 1 stick celery, 3 spring onions, 4 radish etc
• Fresh Herbs - any of mint, parsley, coriander
• Already opened tin/jar options - olives,sweetcorn, pickled cucumbers 
• Salt 
• Pepper
• Lemon - for juice
• Extra virgin olive oil
• Dried herbs (optional but I like e.g. oregano)

 

1. Wash all the vegetables
2. Quarter the cucumber, de-seed (run a knife down the length), and then cut across into a dice - place in a med bowl
3. Slice the tomato into thick slices, then across into strips and then across those, into a dice, then add to bowl
4. ​​​Slice the “cheeks” off the red pepper (remove all pith and seeds) and then cut into strips and across into a small dice – add to the bowl
5. Peel and finely dice the red onion – place in a bowl
6. Peel carrots if using, cut into thin strips and across into a fine dice, add to bowl (or use a julienne peeler if you have one)
7. If using celery, you can peel a little to remove any stringy bits, then cut length-ways into strips and across into a dice, add to bowl
8. If using tinned sweetcorn, drain and add to bowl
9. Cut the olives in half and add to the bowl
10. Slice into pickled cucumbers into strips and then across into a dice and add to the bowl
11. Destalk and chop any herbs – add to the bowl
12. Add a little olive oil, lemon juice, salt and pepper, dried herbs (and you can add a pinch of sugar  if you want)– mix well
13. Transfer to a serving bowl

Utensils:

• ​Med bowl
• Chopping board
• Serrated utility knife
• Mixing spoon
• Small colander/sieve
• Serving bowl

White chocolate and cranberry bread & butter pudding: 

• 8 slices day-old bread 
• 75g soft unsalted butter 
• 1.5 cups (375ml) milk
• 1/2 cup (125ml) double cream
• 3 large eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 3 Tbsp caster sugar
• 1 Tbsp demerara sugar
• 1 orange
• 50g white chocolate chips/buttons
• 50g dried cranberries
• To serve with - vanilla ice cream or ready-made custard or both! 

 

1. If using a block of butter, take it out of the fridge a few hours before using and cut into smaller pieces so it softens (you can even grate it). Take spreadable butter out the fridge at least 30 minutes prior so it softens  - butter must be really soft (but not melted) so it can spread evenly 
2. If your dried cranberries are very shriveled, just put in a small bowl and cover with warm water to plump them up a bit - leave while you get on with the rest of the recipe
3. If your chocolate is not in buttons, break up 
4. Grease an oven dish with butter
5. Generously butter the slices of bread (right up to the edges)
6. Leave the crusts on, and cut in half diagonally to create triangles
7. Break the eggs into a bowl, add 3 Tbsp caster sugar and mix well with a whisk
8. Zest an orange and add the zest to the mixture
9. Add the milk, cream, vanilla and cinnamon - mix again
10. Place half the bread slices into the baking dish, in an overlapping layer
11. Scatter over half the cranberries and chocolate, and pour over half the egg mixture
12. Add another layer of bread slices, cranberries, chocolate and egg/milk mixture
13. Press down gently and scatter demerara sugar on top, and dot on any left over butter over the top (especially on any exposed crusts
14. Leave for 30 minutes while you pre-heat the oven to 180 degrees Celcius 
15. Bake for approx 30 - 40 minutes until the top is golden and crunchy 

​
Utensils:

• ​1 oven dish - approx 1.5 litre capacity 
• Plate or small tray - to spread out any butter that needs to soften
• Butter knife
• 2 x small bowls
• 1 med mixing bowl
• Whisk
• Citrus zester
• 1 cup (250ml) or 1/2 cup (125ml) measure/measuring jug/scale
• 1 Tbsp measure​