Feast your eyes on some of the most fabulous festive recipes #foundit

Christmas Recipe IdeasBe adventurous this year and try out a new recipe for Christmas that you, your family and friends will love. Find easy snacks, sweet treats and flavoursome main ideas shared by our very own blogger chefs.

Starter Beer Battered Haggis Balls 4

Potato Pancakes 6

Main Pork Roast 8

A Festive Roast Salmon 10

Dessert Strawberry Santas 12

Pumpkin Pie with Chai Pastry 14

Found it online at www.debenhams.com/christmas-recipe-ideas

METHODS

1. Drain the beans and rinse them well, then mash them in a bowl with a potato masher.

2. Add the veggie haggis, breaking it up with a knife.

3. Add the black pepper, chilli, cumin powder and coriander then mash together. Roll into ping pong sized balls.

4. Heat the oil, filling up your pan to the depth of your balls.

5. Meanwhile, make the batter. In a large bowl mix the spices into the flour, then whisk in the beer. You may not need the whole bottle so look for a consistency that’s thicker than double cream.

6. Dip your balls into the batter and gently drop into the hot oil and fry for a couple of minutes, then turn and give them another minute or so. Do this in small batches and keep warm on a plate in the oven.

7. Serve with salad and a sweet chilli dip.

INGREDIENTS

495g veggie haggis

400g tinned black beans

2 tsp of each chilli, cumin powder and coriander

A good grinding of black pepper

Vegetable or rapeseed oil for frying

For the batter

125g self-raising flour

2 tsp smoked paprika

1–2 tsp chilli powder

330ml beer

Jacqueline Meldrum TINNEDTOMATOES.COM

Food writer and recipe developer, specialising in vegetarian and vegan meals.

Beer Battered Haggis BallsFor a stress free Christmas starter make these

haggis balls ahead of time.

STARTER

4 5

Potato PancakesOriginally a Jewish tradition, potato pancakes (or Latke)

were adapted into Christmas festivities.

METHODS

1. Place the grated potatoes in cold water and leave to soak for 5 minutes then drain.

2. Squeeze excess water out of potatoes using a paper towel, ensuring all moisture is removed.

3. Beat the egg, then peel and grate the onion and add both to the potatoes.

4. Add flour to the mixture and mix everything together well.

5. Pre-heat a frying pan on medium heat, adding in the vegetable oil.

6. Place heaped tablespoons of the mixture into the frying pan and flatten using a spatula. Cook on medium heat for 3-5 minutes then flip and fry the other side.

7. Put the finished potato pancake flat on a paper towel to let it soak up excess moisture.

8. Serve warm with apple sauce or sour cream.

9. Reheat by baking in the oven at 180°C or gas marks 4, for 4-5 minutes.

INGREDIENTS

1kg of potatoes (peeled & grated)

1 onion

1 egg

Pinch of salt

25g of flour

1 tbsp vegetable oil

Apple sauce or sour cream (optional)

Anna Scanlon ANNAINWONDERLAND.CO.UK

Lifestyle blogger and Modern History PhD student at University of Leicester.

6 7

STARTER

Lucy Parissi SUPERGOLDENBAKES.COM

A designer, photographer and food blogger living in London.

METHODS

1. Preheat the oven to 170°C or gas marks 3.

2. Place the pork on a heavy baking tray and pat dry with kitchen paper. Leave to stand at room temperature for 20 minutes.

3. Lightly grind the caraway seeds in a pestle and mortar and mix with the sea salt and pepper. Rub the seasoning all over the pork shoulder.

4. Roast the pork uncovered in the oven for about 3 hours, or until the internal temperature reaches 65°C when checked with a meat thermometer.

5. Remove from the oven, transfer onto a platter, and leave to rest for 10-15 minutes loosely covered with foil.

6. While the meat is resting, transfer all the pan juices to a small pot and bring to a rolling simmer.

7. Reduce the heat and stir in the cornflour. Cook for 2-3 minutes whisking vigorously until it bubbles and starts to change colour.

8. Gradually add in the stock and vermouth and stir constantly. Simmer for 5 minutes or until the gravy has thickened. Season to taste.

INGREDIENTS

2.2kg skin-on boneless pork shoulder

1 tbsp caraway seeds

½ tbsp coarse sea salt and ground black pepper

For the gravy

400ml chicken stock

50ml vermouth or sherry

2 tsp cornflour diluted in 1 tbsp cold water

A Christmas Pork Roast

A crowd-pleasing port roast with vegetables makes for a festive meal with stuffing balls.

MAIN

8 9

METHODS

1. Preheat the oven to 200°C or gas marks 6.

2. Take a long piece of parchment lined foil and brush oil over the parchment side.

3. Put the salmon onto the foil (parchment side,) arrange the orange slices on top, scatter the cranberries and allspice then add a few sprigs of dill and season.

4. Bring the edges of the foil together and fold over to seal, leaving a small gap (binder clips are very handy for holding the foil together.)

5. Slide the fish onto a baking tray and roast for 20 minutes.

6. Once cooked, open the packet to allow the steam to escape.

7. Allow to cool for 2-3 minutes then transfer onto a serving plate.

8. Remove the cooked dill and replace with fresh sprigs to garnish.

INGREDIENTS

Drizzle of olive oil

600g Salmon loin fillet

1 orange, thinly sliced

Handful of cranberries

4 Allspice berries

25g sprigs of dill

Pepper and salt to taste

Helen Best-ShawFUSSFREEFLAVOURS.COM

A freelance food & travel writer and photographer who started blogging in 2007.

A Festive Roast Salmon

Salmon is impressive, easy to cook and makes a change from yet more turkey at Christmas.

11

MAIN

Nichola WhiteheadNICSNUTRITION.COM

A registered dietitian and award winning healthy food blogger.

METHODS

1. Slice the bottom of the strawberry to remove the leaves and place it on a plate.

2. Then, slice the tip to make the hat and a gap for filling.

3. Mix together the ricotta with the sweetener and spoon the mixture onto the Santa body before placing the hat on top.

4. Add a dot of the mixture to the top of hat and then two dots on the front for buttons.

5. Place the strawberry Santa in the fridge as soon as you finish.

6. Repeat steps 1 – 5 until you’ve met your desired quantity.

7. Before serving, add eyes using raisins.

8. Sprinkle cinnamon powder or icing sugar for a festive look.

INGREDIENTS

15 large, ripe strawberries

100g ricotta cheese

3 tbsp sweetener

10g raisins, chopped

Cinnamon powder or icing sugar (optional)

Strawberry Santas

The perfect healthy snack during the Christmas period that can be deemed “too cute” to eat.

DESSERT

12 13

METHODS

1. Preheat the oven to 200°C or gas marks 6.

2. Sift the flour, spices and salt together into a large bowl then add the butter. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.

3. In a separate bowl, mix the egg yolk and water and add into butter mixture. Mix it with a knife until it forms a dough (add more cold water sparingly, if needed.)

4. Form the dough into a flat disc, wrap in cling-film and refrigerate for at least 10 minutes.

5. Roll out the pastry to line a 20cm tart tin and chill for 30 minutes.

6. Line the bottom of the pastry case with parchment and bake for 7-10 minutes. Remove the parchment and cook for another 7 minutes or until just starting to turn golden.

7. Meanwhile, mix all the pumpkin custard ingredients together in a large bowl and set aside.

8. Reduce oven temperature to 180°C, pour custard into the pastry case and bake for 30-40 minutes, until set but still slightly wobbly in the centre.

9. Allow to cool in its dish on a wire rack before serving

INGREDIENTS

170g plain flour

2 tbsp caster sugar

2 cardamom pods, ground in a pestle and mortar, shells discarded

½ tsp ground cinnamon

¼ tsp ground cloves, allspice, ginger and ground black pepper

Pinch of salt

100g cold butter, cut into small cubes

1 egg yolk

2 tbsp cold water

For the custard

425g tin of pumpkin puree

100g sugar

1 tsp vanilla extract

½ tsp ground cinnamon

¼ tsp ground cloves

2 eggs, beaten

175ml evaporated milk

Kate HackworthyVEGGIEDESSERTS.CO.UK

A magazine columnist and award-winning blogger who is passionate about vegetables.

Pumpkin Pie with Chai Pastry

Bake a vegetable dessert to warm the cockles of your heart this Christmas.

14 15

DESSERT

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