Recipes

Zesty Cranberry & Orange Marmalade Sauce

Zesty Cranberry & Orange Marmalade Sauce

A tangy cranberry sauce with a burst of citrus from orange juice and marmalade – perfect for holiday meals!
Couverts8
Deel op Facebook Print Recipe

Equipment

  • medium pan

Ingredients

Instructions

  • Place the cranberries in a medium pan over low heat.
  • Add the orange juice, muscovado sugar, and orange marmalade.
  • Stir until the sugar and marmalade melt, and the mixture begins to bubble.
  • Increase the heat slightly and cook for 3-5 minutes, depending on the type of cranberries used (frozen cranberries will soften more quickly).
  • Cook until the cranberries are tender but still hold their shape.
  • Test the texture by gently squashing a cranberry to check softness.
  • Remove from heat and let the sauce cool – it will thicken as it cools.
  • Store in the fridge for up to 1 week.

Notes & Wine Advice

Wine Advice
Serve with a glass of sparkling wine like Prosecco or a dry white such as Sauvignon Blanc to enhance the citrus notes.

Nutrition values

Calories: 69 kcal | koolhydraten: 16 g | Eiwitten: 0 g | Vet: 0 g | Suiker: 12 g
————————————————————————————————–
Course; Sauce / Side Dish
Cuisine; England
Diets; Vegan

Rich & Creamy Bread and Onion Sauce

Rich & Creamy Bread and Onion Sauce

A smooth, creamy bread and onion sauce with nutmeg – the perfect traditional accompaniment for roasted meats.
Couverts8
Deel op Facebook Print Recipe

Equipment

  • Non-stick pan
  • Hand blender

Ingredients

Instructions

  • In a non-stick pan, melt the butter over medium heat.
  • Add the chopped onion, bay leaves, and cloves.
  • Partially cover with a lid and cook for 8-10 minutes, until the onion is soft but not browned.
  • Pour in the milk, partially cover again, and simmer gently for another 20 minutes.
  • Remove the bay leaves and cloves.
  • Add three-quarters of the bread to the pan, and blend with a hand blender until smooth.
  • Stir in the double cream, a generous grating of nutmeg, and the remaining bread for added texture.
  • Chill if preparing in advance; warm gently before serving.
  • This sauce will keep in the fridge for up to 4 days.

Notes & Wine Advice

Wine Advice
Pairs well with a rich, full-bodied white wine like Chardonnay, or serve alongside red meats with a medium-bodied red such as Merlot.

Nutrition values

Calories: 182 kcal | koolhydraten: 11 g | Eiwitten: 4 g | Vet: 13 g | Suiker: 5 g
————————————————————————————————–
Course; Sauce / Side Dish
Cuisine; England
Diets; Vegetarian

Sausage & Bramley Apple Herb Stuffing with Crispy Bacon

Sausage & Bramley Apple Herb Stuffing with Crispy Bacon

A deliciously savory stuffing with sausage, Bramley apple, and fresh herbs, wrapped in crispy bacon – a perfect holiday side dish!
Couverts8
Deel op Facebook Print Recipe

Equipment

  • large pan
  • Mixing bowl
  • 900g loaf tin
  • baking tray
  • Baking parchment

Ingredients

Instructions

  • Cook the Vegetables: Heat the olive oil in a large pan over medium heat.
  • Add the celery and onion, cooking for about 5 minutes until they begin to soften.
  • Transfer to a bowl to cool slightly.
  • Prepare the Stuffing: Remove the sausagemeat from the sausage casings and add it to the bowl with the cooked vegetables.
  • Add the chopped Bramley apple, breadcrumbs, sage, parsley, egg, and seasoning.
  • Mix thoroughly, ideally by kneading the mixture with your hands.
  • Use 1/4 of this stuffing to fill the neck cavity of the turkey if preparing with a roast.
  • Assemble the Loaf: Line a 900g loaf tin with 8 rashers of streaky bacon, overlapping slightly.
  • Spoon the remaining stuffing into the tin, pressing it down evenly.
  • Fold the bacon over the top and cover with the last 2 bacon rashers.
  • Bake the Stuffing: Preheat the oven to 180°C (160°C fan) or gas mark 4.
  • Bake the stuffing for 40-50 minutes, until cooked through.
  • This can be made ahead to this point and chilled for 2-3 days if needed.
  • Brown the Bacon: Turn the stuffing loaf out onto a baking-parchment-lined baking tray.
  • Preheat the oven to 220°C (200°C fan) or gas mark 7, and return the stuffing to the oven for 15-20 minutes to crisp the bacon.
  • If chilled, reheat at 160°C (140°C fan) for 45 minutes, covered in foil, then remove foil and cook at the higher temperature for the last 15 minutes.
  • Serve: Allow the stuffing to stand for about 15 minutes before slicing.
  • Garnish with chopped parsley, if desired.

Notes & Wine Advice

Wine Advice
Pair with a light, fruity red wine such as Pinot Noir or a medium-bodied Merlot to balance the savory flavors of the sausage and bacon.

Nutrition values

Calories: 485 kcal | koolhydraten: 10 g | Eiwitten: 20 g | Vet: 34 g | Suiker: 8 g
————————————————————————————————–
Course; Meat / Party Food / Side Dish
Cuisine; England

Festive Kahlua & Bailey’s Chocolate Pudding Shots

Festive Kahlua & Bailey’s Chocolate Pudding Shots

Creamy, boozy chocolate pudding shots with Kahlua and Bailey’s, topped with festive Christmas sprinkles – perfect for holiday celebrations!
Couverts12 shots
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl
  • Whisk
  • Shot cups

Ingredients

Instructions

  • In a large mixing bowl, whisk together the Bailey’s, Kahlua, chocolate pudding mix, and milk until well combined.
  • Gradually fold in the Cool Whip, adding a little at a time, until the mixture is smooth and fluffy.
  • Using a tablespoon, fill shot cups with the pudding mixture.
  • Garnish each shot with Christmas sprinkles and store in the refrigerator or freezer until ready to serve.

Notes & Wine Advice

Wine Advice
Serve alongside a glass of bubbly Prosecco or Champagne to add a touch of sparkle to your holiday gathering.

Nutrition values

Calories: 150 kcal | koolhydraten: 15 g | Eiwitten: 2 g | Vet: 8 g | Suiker: 12 g
————————————————————————————————–
Course; Alcohol / Chocolate / Dessert / Party Food
Cuisine; International / Global

Festive Bay-Infused Turkey with Crispy Bacon & Rich Gravy

Festive Bay-Infused Turkey with Crispy Bacon & Rich Gravy

A deliciously seasoned roast turkey with bacon and a smooth, make-ahead gravy – perfect for holiday gatherings!
Couverts8
Deel op Facebook Print Recipe

Equipment

  • Non-stick pan
  • Roasting tin
  • Large sheet of double-thickness foil
  • Jug
  • Hand blender

Ingredients

For the Turkey

For the Gravy

Instructions

  • Make the Gravy (Can Be Done Ahead): Heat the olive oil in a non-stick pan and fry the chopped onion, carrot, and bay leaf for 10 minutes, stirring frequently until softened and golden.
  • While it cooks, mix the flour with 300ml cold water to make a smooth paste.
  • Remove the bay leaf, add the chicken stock, and then the flour mixture, stirring continuously until thickened.
  • Let it simmer for 5-10 minutes, stirring frequently.
  • Blend with a hand blender until smooth.
  • Pour into a bowl, cover with cling film to prevent a skin, and chill.
  • Prepare the Turkey: Weigh the turkey to calculate cooking time: allow 40 minutes per kg for a 4.5-6.5kg turkey, then 35 minutes per kg over that weight.
  • This size turkey should take around 3 hours 20 minutes to 3 hours 40 minutes, plus 30-45 minutes resting.
  • Stuff & Season: Pack the stuffing into the neck end of the turkey, smooth the skin, and tuck it under for a neat finish.
  • Place the onion, lemon halves, and bay leaves in the cavity.
  • Spread the butter over the breast skin and layer the streaky bacon on top to protect and seal in the butter.
  • (This can be done the night before; bring to room temperature 1 hour before roasting).
  • Roast the Turkey: Preheat the oven to 180°C (160°C fan) or gas mark 4.
  • Place the turkey on a large sheet of foil and transfer to a roasting tin.
  • Pour the wine into the cavity, season, then wrap the foil over the turkey and seal tightly.
  • Roast for the calculated time.
  • Finish Roasting: For the last 40 minutes, open the foil and remove the bacon (serve with the turkey or save for leftovers).
  • Pour off the cooking juices and baste the turkey with a little of the buttery oil that rises to the top.
  • Roast until golden and the thigh juices run clear.
  • (If using a thermometer, cook the thigh to 80°C and the breast to 75°C).
  • Let rest on a warm platter, covered with foil and tea towels, for up to 45 minutes.
  • Finish the Gravy: While the turkey rests, skim the fat from the pan juices and add to a jug.
  • Adjust with chicken stock to reach 600ml if needed.
  • Gently heat the gravy base, gradually add the pan juices, and cook until bubbling.
  • Season to taste.
  • Serve: Carve the turkey and arrange on a hot platter with some of the hot gravy poured over, or bring the whole bird to the table.
  • Leftover turkey can be frozen in the gravy for later use.

Notes & Wine Advice

Wine Advice
Serve with a dry white wine, such as Chardonnay, or a medium-bodied red like Pinot Noir for a perfect pairing with the rich flavors of the turkey and gravy.

Nutrition values

Calories: 929 kcal | koolhydraten: 8 g | Eiwitten: 93 g | Vet: 48 g | Suiker: 5 g
————————————————————————————————–
Course; Main Course / Turkey
Cuisine; England

5-Minute Velvet Cake

5-Minute Velvet Cake

A quick and delicious chocolate cake in just five minutes – perfect for a last-minute treat!
Couverts8 servings
Deel op Facebook Print Recipe

Equipment

  • Mixing bowl
  • Whisk
  • Oven-safe baking dish

Ingredients

Instructions

  • Preheat the oven to 180°C (350°F).
  • In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the milk, vegetable oil, egg, and vanilla extract, and mix until smooth.
  • Stir in the boiling water until well combined; the batter will be thin.
  • Pour the batter into a greased baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Notes & Wine Advice

Wine Advice
Pairs well with a sweet dessert wine or a cup of coffee for a delightful combination.

Nutrition values

Calories: 200 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 6 g | Suiker: 20 g
————————————————————————————————–
Course; Cake / Dessert
Cuisine; International / Global
Diets; Vegetarian

Refreshing Pomegranate Mojito Mocktail

Refreshing Pomegranate Mojito Mocktail

A vibrant, non-alcoholic mojito with pomegranate, mint, and lime – perfect for festive gatherings!
Couverts6 servings
Deel op Facebook Print Recipe

Equipment

  • Ice cube tray
  • Large jug
  • Rolling Pin
  • Small sieve

Ingredients

Instructions

  • Divide the pomegranate seeds among the holes in an ice cube tray, fill with water, and freeze until solid.
  • In a large jug, tear half of the mint leaves and add the lime quarters.
  • Using a rolling pin, gently bash the mint and lime to release their flavors.
  • Pour the pomegranate juice and lemonade into the jug and stir to combine.
  • Place the pomegranate ice cubes in each glass, then strain the pomegranate mixture over the ice through a small sieve.
  • Garnish with lime slices and reserved mint leaves.
  • Serve immediately.

Notes & Wine Advice

Wine Advice
For a cocktail version, add a splash of rum to the jug before mixing.

Nutrition values

Calories: 76 kcal | koolhydraten: 18 g | Eiwitten: 0 g | Vet: 0 g | Suiker: 18 g
————————————————————————————————–
Course; Cold Drinks / Mocktail / Party Food / Smoothies
Cuisine; International / Global
Diets; Vegan

Elderflower Lemon Fizz Cocktail

Elderflower Lemon Fizz Cocktail

A refreshing, sparkling cocktail with lemon, elderflower, and Prosecco – perfect for celebrations!
Couverts6 glasses
Deel op Facebook Print Recipe

Equipment

  • Large jug
  • Serving glasses
  • Plate

Ingredients

To Decorate

Instructions

  • To create a sugar rim, pour the extra caster sugar onto a plate and the lemon juice into a small bowl.
  • Dip the rim of each glass in the lemon juice, then dip in the sugar to coat.
  • In a large jug, combine the gin, lemon juice, 2 tsp caster sugar, and elderflower cordial.
  • Stir until the sugar is fully dissolved.
  • Add the Prosecco and lemon sorbet to the jug, stirring gently to combine.
  • Pour the cocktail into the prepared glasses, and add a few strips of lemon zest for garnish.
  • Serve immediately.

Notes & Wine Advice

Wine Advice
For a non-alcoholic option, substitute Prosecco with sparkling elderflower or lemon soda for a refreshing mocktail.

Nutrition values

Calories: 168 kcal | koolhydraten: 16 g | Eiwitten: 0 g | Vet: 0 g | Suiker: 16 g
————————————————————————————————–
Course; Alcohol / Cocktails / Party Food
Cuisine; England