Roquefort salad with pears, chicory and walnut.
- 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes
- 1 large ripe pear, peeled, thinly sliced
- 125g/4oz Roquefort cheese, crumbled
- squeeze lemon juice
- 2-3 tbsp walnut oil
- freshly ground black pepper
This is an easy recipe, and takes no time whatsoever a great festive side dish.
- Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves.
- Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice
- Trickle over the walnut oil and grind over a little freshly ground black pepper.
Simple, tasty, and so Christmas!
This traditional festive drink is perfect to warm up those cold frosty Sundays.
What you’ll need:
2 ounces of dark rum
1 pat butter
1 slice lemon peel
Put the cinnamon stick, lemon peel and rum in a mug. Fill it with boiling water, Float the butter on top, then stir it in. This is so tasty and easy to do – great for if you happen to be entertaining over the Christmas period.
Olive and Lemon Tapenade
- 100g/3½oz black olives, pits removed
- 1 garlic clove, finely chopped
- ½ lemon, juice and zest
- 3 tbsp olive oil
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
It is so simple: place all of the tapenade ingredients into a small food processor and process until smooth and combined. We suggest serving on a toasted bruschetta or as a dip. A perfect appetiser.
It just would not be Christmas without Mulled Wine, make your own this Christmas to wow your friends and family.
- 1 Bottle of Red Wine
- 1 Cup of Cognac
- 3/4 cup sugar
- 2 cinnamon sticks
- 3 whole cloves
- 1 tsp grated nutmeg
- 1 vanilla bean
- 1 sliced satsuma
- 1 sliced lemon
Combine the ingredients in a saucepan and simmer for 25 minutes. Let it sit overnight if possible. Strain out the fruits and other non-drinkable ingredients and serve it warm. Simple, easy and so festive.
Stilton and Walnut Balls
- Knob of butter
- 50g/2oz walnut halves
- 200g/7oz Stilton, crumbled, at room temperature
- 50g/2oz unsalted butter, softened
- 1 tbsp port
- 1 tbsp green peppercorn
- 1 tbsp flatleaf parsley
- Heat a knob of butter in the frying pan, and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped.
- Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns, then chill in the fridge for at least three hours but preferably overnight.
- Mix the parsley into the chopped nuts and place into a small bowl.
- Roll teaspoonfuls of the mixture into small balls, then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve.
- To serve, pop a cocktail stick into each one and pile onto a plate
A simple and easy recipe, make an amazing canape and very festive.
Chocolate Berry Martini
- 1 1/2 ounce Berry (any berry of choice) vodka
- 1 ounce white creme de cacao
Chill your ingredients beforehand. Pour them into a chilled martini glass – no need to stir or shake or anything! Add chocolate shavings and a Berry of choice to decorate. This is quite a strong one though, so make sure guests savour them.