Best Christmas Recipes

Ingredients:

• 4 oranges
• 50 ml vegetable oil
• 50 ml whisky or brandy
• 150 g clear runny honey
• 2 large free-range eggs
• 260 g self-raising flour
• 200 g dark brown sugar
• 50 g ground hazelnuts or almonds
• 2 teaspoons ground cinnamon
• 1 teaspoon ground star anise
• 1 teaspoon ground ginger
• 2 tablespoons quality cocoa powder
• 100 g quality dark chocolate (70%)
• 300 g dried figs
• 120 g hazelnuts
• 50 g crystalised ginger

• 25 ml clear runny honey
• 50 g caster sugar
• 25 ml whisky or brandy
• 1 orange
• 1 tablespoon orange blossom water
• 125 g quality dark chocolate (70%)
• 75 g unsalted butter (at room temperature) , plus extra for greasing

Method:

Preheat the oven to 180ºC/350ºF/gas 4.

Finely grate the zest of 2 oranges into a large bowl, then squeeze in the juice of all 4 - you need about 150ml.

Measure the oil, brandy and honey into the bowl. Crack in the eggs into a mug, lightly beat with a fork, then tip into the bowl.

Sift the flour into a separate large bowl, then add the sugar, nuts, spices, cocoa powder and big pinch of sea salt.

Chop the chocolate, halve the dried figs, and then roughly chop the hazelnuts. Finely dice the crystalised ginger, then tip into the bowl of dry ingredients, along wth the figs, nuts and chocolate.

Pour the wet mixture over the dry ingredients and fold until well combined (be sure not to overwork it as the cake may become a bit too dense).

Transfer to a buttered tin and place in the centre of the oven for 25 minutes. Rotate the tin in the oven, then continue to bake for another 10 to 15 minutes.

Test the cake by briefly removing it from the oven and pressing gently in the centre – it should feel rather firm without any sinking. (The skewer test won’t work here as there is so much fruit and chocolate.) Then listen to the cake: it should be silent; if you hear a crackling or hissing, bake for a little longer.

Remove from the oven and allow to cool in the tin for 15 to 30 minutes. Flip to release from the tin. (If using a springform tin, you can leave it to cool completely in the tin before releasing, but bundts are best released while the cake is still warm.)

To prepare the chocolate glaze, place the honey, sugar and whisky or brandy in a pan. Squeeze in half the orange juice, then measure in the orange blossom water, and 40ml of cold water. Bring to a rapid boil for 1 minute, then remove from the heat. Rest for 3 minutes.

Finely chop the chocolate and dice the butter. Add the chocolate to the pan and whisk to combine, until melted.

Next, add the butter a little at a time, mixing continuously until everything is melted and looking lovely and shiny.

Allow the glaze to cool slightly before drizzling all over your cake to serve (you can make the glaze a day ahead if you like – gently warm it up just before drizzling).

Tips

Bake in a large bundt cake tin for the best ratio of glaze to cake. If you don’t have one, a 23cm springform tin will do.

Ingredients:

• 2 x 500 g tubs of quality vanilla ice cream
• 1 kg panettone
• 125 ml Vin Santo
• 3 heaped tablespoons quality raspberry jam
• 100 g tinned cherries , in juice
• 75 g glacé clementines (or other glacé fruit)
• 1 clementine
• 50 g shelled pistachios
• 300 g quality dark chocolate (70%)
• 25 g unsalted butter

Method:

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.

Get the ice cream out of the freezer so it can soften a little while you get things ready.

Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.

Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.

Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.

Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.

Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.

Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.

Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).

Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.

Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.

Article from: https://www.jamieoliver.com/recipes/fruit-recipes/winter-pudding-bombe/

Ingredients:

• 150 g currants
• 110 g sour cherries
• 100 g raisins
• 50 g chopped dates
• 50 g mixed peel
• 1 lime
• ½ an orange
• 75 ml Assam tea , cold (or Earl Grey if you prefer)
• ½ teaspoon mixed spice
• ¼ teaspoon ground cinnamon
• ¼ teaspoon grated nutmeg
• 2½ tablespoons brandy
• ½ a large cooking apple
• 50 g toasted almonds
• 170 g soft dark brown sugar
• 1 tablespoon golden syrup
• 25 g rice flour
• 25 g cornflour
• 110 g fresh gluten-free breadcrumbs
• 1 teaspoon gluten-free baking powder
• 110 g gluten-free suet
• 2 large free-range eggs
• 1 large free-range egg yolk
• butter , for greasing

Method:

In a large bowl, combine the dried fruits and mixed peel. Grate in the lime and orange zest, then squeeze in the citrus juice, cold tea, spices and brandy. Stir and leave overnight for the flavours to develop.

The following day, grate the apple and chop the almonds. Add to the bowl with the sugar and golden syrup.

In a clean bowl, place the rice flour, cornflour, breadcrumbs, baking powder, suet and a pinch of salt. Beat the eggs and egg yolk and stir until you have a smooth mix, then stir into the fruit.

Grease a 1.5-litre pudding basin and pour in the pudding mixture until it’s ⅔ full. Cover the top with a circle of greaseproof paper, then with 2 pieces of foil and secure with string.

Place an upturned saucer into the base of a deep saucepan. Sit the pudding on top of the saucer, and carefully pour in boiling water to come halfway up the pudding dish. Put the lid on and steam for 8 hours, topping up with water as needed – always keep it halfway up the basin.

Once steamed, remove the pudding from the pan, carefully turn it upside down and lift off the basin. Decorate as you like and serve with brandy cream, custard or ice cream.

Article from : https://www.jamieoliver.com/recipes/fruit-recipes/gluten-free-christmas-pudding/?utm_source=facebook.com&utm_medium=referral

Ingredients:

• 200g mixed dried fruit
• 50g candied peel
• 100g dried figs, chopped
• 100g pitted dates, chopped
• 50g glacè Morello cherries, halved
• 100ml brandy (or orange juice)
• 100g vegetable suet
• 75g soft brown sugar
• ½ orange, zested
• ½ lemon, zested
• 85g plain flour
• ½ tsp baking powder
• ½ tsp nutmeg
• ½ tsp ground ginger
• 1 tsp mixed spice
• 1 tsp cinnamon
• ½ tsp salt
• 1 apple, peeled and grated
• 40g breadcrumbs
• 1 tbsp black treacle

Method:

Grease a 1ltr pudding basin. Cut out a circle of baking paper and fit it into the base of the basin.

In a bowl, combine all the chopped dried fruit with the alcohol (or orange juice) and leave to soak for 2 hrs, stirring occasionally, to allow the fruit to soften.

In a large mixing bowl, cream together the suet with the sugar and orange and lemon zest, using a wooden spoon. Then sift in the flour, baking powder, spices and salt, and stir to combine. Add the grated apple, breadcrumbs, black treacle and the soaked fruit along with its soaking liquid. Mix well until combined.

Spoon the mixture into the pudding basin, pushing it down with the spoon and smoothing the top. Cover with a large piece of nonstick baking paper, folded to give a double thickness, then pleated in the middle (to allow the pudding to expand). Cover this with a piece of foil, tie string around the basin to keep paper and foil in place, then make a loop of string to use as a handle to lift the pudding out of the pan after cooking.

Put an upturned saucer or small plate in the bottom of a large saucepan. Carefully stand the pudding basin on the saucer, then pour boiling water into the pan so it comes about halfway up the basin. The water shouldn’t touch the foil or it may seep into the pudding. Bring to a boil, reduce to a gentle simmer, cover with a lid and cook for 4 hrs. Check occasionally to see if the water has boiled away and add more if necessary.

When the pudding is cooked, carefully lift it out of the pan and allow to cool for 15-20 mins. Turn out onto a serving plate and cut into slices to serve.

Tip: This pudding can be made up to a week in advance. Allow to cool completely, then remove the baking paper and foil. Re-cover with clean foil and store in a cool dry place until needed. Before serving, cover with paper and foil, then reheat as above in a pan of boiling water for 1 hr. 

Article from: https://realfood.tesco.com/recipes/vegan-christmas-pudding.html

Ingredients:

• 150g plain chocolate
• 50g dried sweetened cranberries
• 50g shelled pistachio nuts
• icing sugar to dust
• 1 x 500g pack natural marzipan
• For the drizzle (optional):
• 50g white chocolate

Method:

Finely chop 50g of the milk or plain chocolate with the cranberries and pistachio nuts, reserving a few pieces of the nuts and the berries to decorate.

Dust a work surface with icing sugar. Roll marzipan into a rectangle 23x33cm (9x13in). Cut into 4 equal pieces. Sprinkle each with chopped chocolate and nut mixture then roll up tightly to make log shapes.

Melt remaining milk or plain chocolate in a bowl over a pan of gently simmering water (or heat in the microwave until melted). Spread over the logs and leave in a cool place to set.

Melt the white chocolate in the same way. Drizzle over the logs and decorate with pistachio and cranberry pieces. Leave to cool, cut in slices and giftwrap in transparent bags tied with ribbon. Keep for 2 weeks in an airtight container.

Article from: https://realfood.tesco.com/recipes/pistachio-and-marzipan-logs.html#method

 Ingredients:

For the Swiss Roll

• 1/2 cup flour
• 1/3 cup cocoa powder plus 3 Tablespoons
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 1/2 Tablespoons oil

For the Filling

• 1/2 cup unsalted butter, room temperature
• 8 oz marshmallow fluff
• 1 cup powdered icing sugar
• 2-3 Tablespoons cream or milk
• 1/2 cup cherries, optional
• For the ganache:
• 3 oz semi-sweet chocolate, chopped
• 1/3 cup heavy whipping cream, 35%
• 1 Tablespoon butter

How to Make a Chocolate Roll Cake:

For the Chocolate Sponge Cake:

Preheat the oven to 350F. Line a 10″ x 15″ jelly roll pan with parchment paper.

In a small bowl, whisk together the flour, 1/3 cup cocoa, baking powder and salt. Set aside.

In a large bowl, use an electric mixer to beat the eggs and sugar together until pale and frothy, about 2 minutes. Add the vanilla and oil.

Slowly add the dry ingredients to the egg mixture and mix until just incorporated.

Pour the batter into the prepared jelly roll pan and bake for 11-13 minutes or until the top is fully set and springs back when you touch it.

Place a large piece of parchment paper (or clean kitchen towel larger than the jelly roll pan) on the counter. Dust with remaining 3 tablespoons cocoa powder.

Immediately after removing the cake from the oven, carefully invert it onto the parchment paper on the counter.

Remove the pan and peel off the parchment paper that lined the pan. Roll the cake & parchment paper/towel dusted with cocoa. Set aside to cool as you prepare the frosting.

For the Marshmallow Frosting:

Beat the butter for two minutes then add in the marshmallow fluff.

Beat in the powdered sugar, then the cream 1 tablespoon at a time until the mixture is thick. (Add in a little more powdered sugar if it gets too thin.)

Mix in cherries, if using.

Unroll the cooled cake and add a generous coat of frosting, leaving about 1/2″ free of frosting along the edges.

Roll the cake back up (without the parchment) and place the seam side down.

Refrigerate for 30 minutes or overnight.

For the Ganache:

Add the chocolate, cream, & butter to a heat-proof bowl.

Microwave on medium heat for 30-second intervals, stirring between each. When the chocolate is almost melted, whisk until smooth.

Place the cake on a wire rack with a cookie sheet underneath to catch the drippings. Pour the ganache over top of the cake roll.

Once the ganache stops dripping, place the cake in the fridge to set the ganache.

Optionally dust with powdered sugar or chocolate shavings before serving.

Article from: https://sugarspiceandglitter.com/chocolate-roll-cake/

Ingredients:

• 200g ginger biscuits
• 50g butter, melted
• For the filling
• 300g light soft cheese
• 150g Greek yogurt
• 50g caster sugar
• 1 lemon, finely zested, plus 3tbsp juice
• 227g strawberries, hulled and quartered
• 3tbsp seedless strawberry or raspberry jam

Method:

Put the biscuits in a food bag and crush with a rolling pin until fine (alternatively, whizz in a food processor until fine). Tip the biscuit crumbs into a large bowl and stir in the melted butter until combined.

Divide the biscuit mixture between 4 x 10cm fluted tart tins with removable bases or 4 x 10cm cups lined with nonstick baking paper. Using the back of a spoon, firmly press the mixture into the base and sides of each container. Set aside to chill while you make the filling.

In a mixing bowl, whisk the soft cheese, yogurt, sugar, lemon zest and juice until combined and creamy. Divide the filling between the tart tins and smooth the tops. Chill for at least 1 hr.

In a pan, melt the jam over a low heat until liquid, then set aside to cool a little.

Remove the cheesecakes from their tins or cups and arrange the strawberry quarters on top. Using a pastry brush, coat the fruit with the cooled jam until glossy and serve.

Article from: https://realfood.tesco.com/recipes/strawberry-cheesecake-tarts.html

Ingredients:

Cake

• 500g Tesco Luxury Dried Mixed Fruit
• 60g glace cherries
• 85ml cooking brandy or cold tea
• zest and juice of 1 orange
• zest and juice of 1 lemon
• 175g butter
• 175g dark brown sugar
• 1tbsp black treacle
• 3 eggs
• 175g self-raising flour
• 50g ground almonds
• 60g whole almonds, walnuts or pecans (optional)
• 1tsp ground mixed spice

• 1tbsp sieved apricot jam
• 400g ready-made ready-rolled marzipan
• 50g icing sugar
• Icing
• 1 egg white
• 350g icing sugar
• 1tsp lemon juice

Method:

Remove zest from orange and lemon with a fine grater, and squeeze the juices. Put all zest and juice in a bowl with mixed dried fruit and glace cherries. Add the brandy or tea, cover with clingfilm and soak for a minimum of 1 hr or overnight.

Grease and line a 20cm cake tin, preferably with a removable base.

Preheat the oven to 150°C, gas 3, fan 130°C.

With an electric mixer, beat the butter with the sugar and black treacle until paler and fluffy. Gradually add the eggs, beating each one in thoroughly before adding the next one. In another bowl, combine the flour, ground almonds and mixed spice and stir to mix thoroughly. Then add the dry ingredients to the butter mixture, and fold in gently until thoroughly combined.

Add the soaked fruit and all the juices, plus the nuts if liked. Fold gently together until the ingredients are thoroughly combined. Turn the mixture into your prepared cake tin and flatten the surface. Place in the centre of the oven, and bake for 2 hrs or until golden brown and springy to the touch. Use a sharp knife or skewer to test the cake. If there is still wet mixture on the blade, bake for another 20-30 mins. It should come out clean.

When the cake is cooked, cool for an hour in the tin and then turn out onto a wire rack. You can pierce the cake all over with a skewer and add another tbsp brandy to soak in if liked.

The cake can be kept wrapped in foil or clingfilm in a tin for up to 2 months. When you are ready to finish the cake, warm the apricot jam to soften, and brush over the whole cake. Dust the work surface with a little icing sugar, and roll out half the marzipan.

Cut a 20cm circle drawing round the cake tin as a pattern. Cut out a band of marzipan, again using the side of the tin as a guide.

Place the circle on the top, and stick the band around the sides, pressing into place and filling any gaps.

If possible, allow the marzipan layer to dry overnight.

To make the icing, beat the sifted icing sugar with the egg white and lemon juice until glossy. Spread over the cake with a palette knife, forming soft peaks to look like snow drifts. Decorate with edible silver balls or other decorations.

Article from: https://realfood.tesco.com/recipes/classic-christmas-cake.html

Ingredients:

• 100g plain flour
• 25g (1oz) cocoa powder
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 75g caster sugar
• 25g (1oz) raisins
• 25g (1oz) chocolate chips
• 100ml milk
• 3 tbsp vegetable oil
• 1 egg
• 75g white chocolate, chopped
• silver balls, to decorate

Method:

Preheat the oven to Gas 6, 200°C, fan 180°C. Line a 24-hole mini muffin tray with paper cases.

In a large bowl, sift together the flour, cocoa, baking powder, bicarbonate of soda and sugar. Stir in the raisins and half the chocolate chips. Mix the milk, oil and egg together with a fork, then pour into the dry ingredients and mix together to form a runny batter.

Divide the mixture between the paper cases then scatter over the remaining chocolate chips. Bake for 15 minutes or until risen and firm to touch. Transfer to a wire rack to cool.

Melt the white chocolate in a bowl placed over a pan of hot water. Spoon the melted chocolate over the muffins to resemble a Christmas pudding, then decorate with silver balls and leave until the chocolate has set.

Article from: https://realfood.tesco.com/recipes/mini-christmas-pud-muffins.html

Ingredients:

For the turkey

• 5kg Tesco fresh turkey
• 50g butter, at room temperature
• 1 lemon, quartered
• 5 rosemary sprigs
• 3 large onions, finely sliced
• sea salt

For the stuffing

• 2 tbsp olive oil
• 2 red onions peeled and chopped
• 250g breadcrumbs
• 125g macadamia nuts, roughly chopped in a food processor
• 100g dried cranberries
• rind of 2 oranges and juice of 1 orange
• 2 eggs
• salt
• freshly ground black pepper

For the gravy

• 250g onions, peeled and coarsely sliced
• pinch cumin seeds
• 1 tbsp organic cocoa powder
• 2 tbsp clear honey
• 1 tbsp plain flour
• 250ml red wine, preferably Merlot
• 1 turkey or vegetable stock cube, made up to 300ml

Method:

Preheat the oven to gas 5, 190°C, fan 170°C. Rub the turkey all over with butter and sprinkle with sea salt. Place the lemon pieces and rosemary inside the cavity.

Place the onion halves in a large flameproof roasting tin and sit the turkey on top. Cover with kitchen foil, tucking under the tin to create a foil tent. Roast according to the instructions (about 3 hr 30 minutes), but remove the foil 30 minutes before the end and cook until the turkey is golden.

Meanwhile, make the stuffing. Heat the oil in a frying pan and fry the onions for 4 to 5 minutes until transparent. Place in a bowl and add all the remaining ingredients. Mix and season well. Place in a shallow, ovenproof dish and set aside.

Remove the cooked turkey from the oven. To test that the meat is cooked, pierce the fattest part of the thigh with a skewer. The juices should run clear.

Add the stuffing to the oven and cook for 35-40 minutes until golden.

Remove the turkey from the roasting tin and set aside to rest for 30 minutes, covered loosely with foil. Skim the excess fat off the juices, then add the onions and cumin seeds to the roasting tin.

Fry gently until the onions are tender. Add the cocoa powder, honey and enough flour to absorb the juices and remaining fat. Cook for 1-2 minutes.

Gradually stir in the wine and stock and bring to a simmer. Adjust seasoning to taste, then cook the gravy for 5-10 minutes. Serve with the turkey and stuffing.

Tip: Leftover meat will stay juicer if you keep it on the bone. Wrap the turkey carcass in a clean damp tea towel and cling film, then store in the fridge.

It may sound unusual, but adding cocoa to the chunky onion gravy really works, offsetting the tangy wine.

Article from:  https://realfood.tesco.com/recipes/roast-turkey.html

Ingredients:

• 1·5kg (3lb) unsmoked gammon joint
• 2litres (3pt) dry cider
• 1 carrot, chopped
• 1 onion, halved
• 2 fresh bay leaves
• 2 sticks celery, chopped
• 6 black peppercorns
• 1tbsp whole cloves
• 1tbsp English mustard powder
• 2tbsp demerara sugar

Method:

Put the gammon into a large pan and pour over the cider. Add the carrot, onion, bay leaves, celery and peppercorns. Bring to the boil, turn down the heat and simmer for 1 hr. Drain, saving the cooking liquor as stock for another dish (see tips below), and discard the veg. Leave to cool.

Preheat the oven to gas 6, 200°C, fan 180°C. Once the gammon has cooled slightly, use a small sharp knife to remove the skin, making sure you leave a 1cm (½in) thick layer of fat all over the top. Score the fat into diamond shapes and press a cloveinto the middle of each diamond.

Mix the mustard powder and sugar together with ½-1 tbsp hot water to make a thick paste, cool a little and then spread over the top of the joint.

Place the gammon on a rack in a roasting tin lined with foil. Pour a small ladleful of the cooking liquor into the base of the tin (this stops the meat drying out) and bake in the oven for 25-30 mins or until it is a rich, golden colour on top. Baste once or twice with the juices in the base of the tin during cooking. Remove from the oven and rest for 10 mins before serving thinly sliced.

Article from: https://realfood.tesco.com/recipes/christmas-ham.html

Ingredients:

• 300g ripe Gem avocado flesh (about 2)
• 300g ground almonds
• 300g caster sugar
• 2 lemons, zested, 1 juiced
• 4 medium eggs, beaten
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tbsp poppy seeds, plus 1 tsp to decorate
• For the icing
• 125g soft cheese
• 50g butter
• 300g icing sugar, sifted

Method:

Preheat the oven to gas 4, 180°C, fan 160°C and grease and line 2 x 20cm cake tins with nonstick baking paper.

Blitz the avocado flesh, ground almonds and sugar in a food processor until you have a thick green paste.

Transfer to a bowl and add the lemon juice and half the zest. Add the eggs, one at a time, stirring the mixture well between additions. Mix in the baking powder, bicarbonate of soda and the poppy seeds and stir until the seeds are evenly distributed. Split the mixture between the cake tins and bake for 35-40 mins until the cakes are just firm to the touch. Remove from the oven and set aside to cool completely in the tins on a wire rack.

When the cakes are cool, beat the cheese and butter in a bowl to soften, then – working quickly – whisk in the icing sugar. Use a palette knife to spread half the icing over one cake, top with the second cake and spread the remaining icing over the top. Decorate with the remaining poppy seeds and lemon zest. The cake will keep, covered, in a sealed container in the fridge, for up to a week.

Freezing and defrosting guidelines

Freeze the un-iced cakes only. Make the cakes as above, then cool completely. Wrap well in baking paper and clingfilm and freeze. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.

Article from: https://realfood.tesco.com/recipes/avocado-lemon-and-poppy-seed-cake.html

Ingredients:

• 1 tbsp olive oil
• small bunch thyme
• 2 bay leaves
• 1 onion, chopped
• 1 fat garlic clove, chopped
• 1 celeriac (about 1kg), peeled and chopped
• 1 potato (about 200g), chopped
• 1l veg stock (check the label to ensure it’s vegan – we used Marigold)
• 100ml soya cream
• 50g blanched hazelnuts, toasted and roughly chopped
• 1 tbsp truffle oil, plus an extra drizzle to serve

Method:

In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.

Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.

Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.

To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.

Article from: https://www.bbcgoodfood.com/recipes/celeriac-hazelnut-truffle-soup

Ingredients:

• 1 large single turkey breast or 1 double breast tied into a joint (about 2kg in total)
• 2 large onions, thickly sliced
• 2 large carrots, cut into 4 horizontal slices
• 20g butter, at room temperature

Method:

Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.

Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.

Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.

Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.

Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.

Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.

Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don’t skip this step otherwise the juices will run out as you carve.

Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.

Article from: https://www.bbcgoodfood.com/recipes/roast-turkey-breast

Ingredients:

• 2kg turkey crown
• 200g ciabatta , baguette or sourdough, preferably stale
• garlic bulbs, lemons and shallots, halved, plus fresh herbs, to serve (optional)
• For the garlic butter
• 250g butter , softened
• 5 garlic cloves , finely chopped or grated
• small bunch of parsley , finely chopped
• 1 lemon , zested and juiced

Method:

To make the garlic butter, place all the ingredients in a bowl and season well. Mash with a fork until well combined and set aside. Can be prepared up to a day ahead and chilled, or made two weeks ahead and frozen (allow to soften before using).

Sit the turkey crown on a board with the thicker part of the breast facing away from you. Using your hands, make two pockets between the skin and the meat, then get a long, thin-bladed knife and insert it lengthways into each pocket to make them deeper. Tip some of the garlic butter into a piping bag and pipe as much as you can into each pocket. Reserve about 3 tbsp of the garlic butter, then smear the rest under and all over the skin, so the crown is completely covered.

Heat the oven to 190C/170C fan/gas 5. Sit the crown in a roasting tin, skin-side up, and roast for 30 mins. Baste with the juices and return to the oven, then baste again after another 30 mins. At this stage you can also put the halved garlic bulbs, lemons and shallots in the oven, if using, but in a separate baking tray. Continue roasting for a final 30 mins (1½ hrs total) until golden. Meanwhile, blitz the bread into rough crumbs in a food processor. Check the turkey with a cooking thermometer – it should read 65C. Remove it from the oven and the tin, then leave on a warm platter to rest for 20-30 mins. Remove the garlic, lemons and shallots from the oven as well and cover to keep warm.

Turn the oven up to 210C/190C fan/gas 7. Stir the breadcrumbs into the roasting tin and put in the oven, stirring occasionally, until golden and crisp. Melt the reserved garlic butter in a pan or microwave. To serve, carve the turkey crown into slices, drizzle with some of the melted butter and scatter over the crispy crumbs. Garnish with the roasted garlic bulbs, lemon halves, shallots and some fresh herbs, if you like.

Article from: https://www.bbcgoodfood.com/recipes/turkey-crown-kiev

Ingredients:

• 600ml milk
• 50g butter
• 1 onion , chopped
• 6 cloves
• 6 peppercorns
• 2 garlic cloves
• 1 bay leaf
• 3 thyme sprigs
• 100g white breadcrumbs
• 4 tbsp single cream or mascarpone
• pinch nutmeg , freshly grated

Method:

Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.

Article from: https://www.bbcgoodfood.com/recipes/bread-sauce-0

Ingredients:

• 5 metres of string
• 1 x 3 kg higher-welfare turkey crown , with giblets (from a 5kg turkey)
• 2 onions
• 2 sticks of celery
• 2 carrots
• 2 clementines
• 1 bunch of fresh woody herbs , such as rosemary or sage (30g)
• 6 bay leaves
• 500 g apricot & sausage stuffing , (see here)
• 2 x 500 g higher-welfare turkey legs , (ask your butcher to debone the legs)
• olive oil
• 2 tablespoons maple syrup or runny honey

Method:

1. You can do all this prep on Christmas Eve, ready for the big day. Check the main cavity for the bag of giblets, and if they’re in there, remove them and tip into a large roasting tray. The flavour they will add to your gravy will be incredible – trust me.

2. Peel and quarter the onions, and roughly chop the rest of the veg (there’s no need to peel them), adding everything to the tray as you go. Halve and add the clementines, then throw in the woody herbs and bay leaves.

3. Fill the neck cavity with half of the stuffing (don’t stuff it in too tightly), then pull the skin back over, and tuck it under the bird, then place the turkey on top of the vegetable trivet.

4. Lay your deboned turkey legs skin-side down on a board. Now, you're aiming to create a flat rectangular surface area for stuffing, but don't worry, it doesn't need to be perfect – just try to make it roughly the same thickness all over. Start by slicing away from you into the thickest part of the meat, then fold over and open it out flat, like a book.

5. Lay 16 x 30cm pieces of string on your chopping board in two sets of eight, making sure there is a 2cm gap in between each piece. Place the turkey legs skin-side down on top of the string, ensuring there are 8 pieces under each leg. Pack the remaining stuffing into the middle of each leg, filling in any pockets left by the bones, then wrap the meat back over and tie it tightly with the string using a double-knot. Transfer to a small roasting tray. Drizzle 1 tablespoon of olive oil over each of the legs and crown, and rub it into the meat, then cover both trays with tin foil and store in the fridge overnight.

ON THE DAY

6. Take your turkey trays out of the fridge 1 hour before they are due to go in the oven.

7. Preheat the oven to 180ºC/350ºF/gas 4 and season the crown and legs with sea salt and black pepper.

8. As a guide, you want to cook a stuffed higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you have a 3kg crown and 2 stuffed turkey legs, like I have here, roast them for 1 hour 30 minutes, basting several times with the lovely juices in the tray.

9. To check the meat is cooked, the simplest way is to stick a knife into the thickest part of the thigh or breast – if the juices run clear, it’s done. If you’re worried, you could also use a meat thermometer. You need to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird.

10. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, and brush the legs with the maple syrup or honey. Cover with a double layer of tin foil and a clean tea towel, then leave to rest for up to 2 hours while you crack on with everything else. To see how you finish off your gravy, check out my Chestnut gravy recipe.

CARVE

11. To carve the legs, cut off the string and slice, at an angle, through the juicy leg meat. For the crown, cut along the backbone with the length of your knife all the way down it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.

Ingredients:

• 500ml apple cider, plus 2 tbsp
• 4 tbsp salt, plus more for turkey
• 3 to 5 sprigs thyme
• 3 sprigs rosemary plus 1 tsp chopped
• 1 (1.7kg) boneless turkey breast with skin
• 1/2 onion, finely chopped
• 1 tbsp olive oil, plus more for turkey
• Freshly ground black pepper
• 1 (285g) bag frozen peeled and sliced peaches, chopped
• 2 tbsp honey
• 1 tsp Worcestershire sauce
• 1 tbsp brown sugar

Method:

In a large bowl, whisk together 500ml apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator for two hours. Preheat oven to 220°C.

For the glaze: In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining two tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.

Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook for fifteen minutes until skin begins to turn golden. Reduce the oven temperature to 200°C and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 75°C, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.

Ingredients: 

• 3 Method Steps
• 600g nicola potatoes, unpeeled
• 2 middle bacon rashers, rind removed, chopped
• 1 medium brown onion, finely chopped
• 2 hard-boiled eggs, chopped (see note)
• 1/2 cup whole-egg mayonnaise
• 1 tbsp cider vinegar
• 2 gherkins, finely chopped
• 3 green onions, thinly sliced

Method:

Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool. Peel and chop.

Meanwhile, heat a large nonstick frying pan over high heat. Add bacon and brown onion . Cook for 2 to 3 minutes or until onion has softened. Transfer to a large bowl. Add potato and egg . Combine mayonnaise and vinegar in a bowl. Add to potato mixture. Season with salt and pepper. Toss to combine.

Serve topped with gherkins and green onion. Serve. Notes: To hard-boil eggs, place in a saucepan. Cover with cold water. Cover pan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 7 minutes. Place under cold water for 1 minute. Set aside to cool before peeling.

Article from: https://www.taste.com.au/recipes/classic-potato-salad/25089698-6579-4565-a239-4e5581c97417

Ingredients:

• 1 cup butter, softened
• 2-1/4 cups confectioners' sugar, divided
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• Melted semisweet chocolate, optional
• 2 to 3 tablespoons water
• Colored sugar and sprinkles

Directions:

Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture.

Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.

If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

Article from: https://www.tasteofhome.com/recipes/buttery-spritz-cookies/

Ingredients:

• 1/2 cup butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup molasses
• 1 large egg, room temperature
• 2 tablespoons water
• 2-2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Frosting of choice

Directions:

Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.

Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

Article from: https://www.tasteofhome.com/recipes/gingerbread-men-cookies/

Ingredients:

• 3 cups butter, softened
• 1-1/2 cups confectioners' sugar, sifted
• 4-1/2 cups all-purpose flour
• 1-1/2 cups cornstarch
• Nonpareils and/or halved candied cherries

Directions:

In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended.

With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.

Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.

Article from: https://www.tasteofhome.com/recipes/whipped-shortbread/

Ingredients:

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 1/3 cup cranberry juice
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups dried cranberries
• 2 cups vanilla or white chips

Glaze:

• 2 cups vanilla or white chips
• 2 tablespoons plus 1-1/2 teaspoons shortening

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until edges begin to brown, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely.

For glaze, microwave vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.

Article from: https://www.tasteofhome.com/recipes/cranberry-white-chocolate-cookies/

Ingredients:

• 2 cups sugar
• 1-1/2 cups canola oil
• 2 large eggs, room temperature
• 1/2 cup molasses
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 3 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• Additional sugar
• 2 packages (10 to 12 ounces each) white baking chips
• 1/4 cup shortening

Directions:

Preheat oven to 350°. In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

Shape into 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool.

In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Article from: https://www.tasteofhome.com/recipes/dipped-gingersnaps/

Ingredients:

• 2 cups butter, softened
• 1 cup packed brown sugar
• 4 to 4-1/2 cups all-purpose flour

Directions:

Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.

On a sheet of parchment, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight.

Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.

Article from: https://www.tasteofhome.com/recipes/scottish-shortbread/

Ingredients:

• 1/3 cup butter, softened
• 3 ounces cream cheese, softened
• 3/4 cup sugar
• 1 large egg yolk, room temperature
• 2 teaspoons orange juice
• 1 teaspoon almond extract
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3-3/4 cups sweetened shredded coconut, divided
• 1 cup seedless raspberry preserves, warmed

Directions:

Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes.

Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

Article from: https://www.tasteofhome.com/recipes/jeweled-coconut-drops/

Ingredients:

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
• frosting:
• 2 tablespoons butter, softened
• 2 tablespoons 2% milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1-1/2 cups confectioners' sugar
• 1/2 cup crushed peppermint candies

Directions:

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.

Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

Article from: https://www.tasteofhome.com/recipes/peppermint-meltaways/

Ingredients:

• 1-1/2 cups butter, softened
• 1-1/2 cups sugar
• 2 large eggs, room temperature
• 2 tablespoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• frosting:
• 1-1/2 cups confectioners' sugar
• 3 tablespoons butter, softened
• 1 tablespoon vanilla extract
• 1 to 2 tablespoons whole milk
• Optional: Food coloring, sprinkles and colored sugar

Directions:

Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes.

Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets; chill in refrigerator for 15 minutes. Bake 10-12 minutes. Cool on wire racks.

For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar or decorate with sugar pearls.

Article from: https://www.tasteofhome.com/recipes/vanilla-butter-sugar-cookies/