Another Christmas must have. Delicious served as a meat with a roast dinner with lots of fresh veg, crunchy roast potatoes and cauliflower cheese but best sliced up and eaten on its own or with sandwiches made with thick sliced bread from the bakery, pickles and chutneys.
2 onions – cut in half
2 carrots – peeled
1 celery stalk
3 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons apricot jam
1 star anise
Place your gammon joint in a large pot of water that just covers the joint of meat.
Bring to the boil.
Drain away water and refill with cold water, onions, carrot, celery, star anise and peppercorns and bring to the boil once again.
Turn the heat to a low simmer for 20 minutes per 500g so for another hour and 20 mins for a 2kg gammon.
Remove from pan and set aside to rest for 10 minutes or so.
Preheat oven to 220c / 200c fan and pop gammon in a roasting tin.
Mix up your glaze in a cup.
Score the fat into a diamond pattern and brush with your glaze.
Bake in the centre of the oven for 30 minutes basting with the juices half way through and another couple of times if you can.
Remove from oven and spoon over the juices one last time.
Christmas and rocky road are two of my absolute favourites so I thought why not combine the two together to make a snowy rocky road. It contains all the usual suspects but I’ve packed this one full of sweet coconut for all the snowy Christmas vibes.
200g milk chocolate
50g coconut – desiccated and extra to sprinkle when serving
80g golden syrup
180g choc chip cookies
1 teaspoon vanilla extract
Line an 18cm x 18cm tin with greaseproof paper.
Start by smashing up your cookies into small bits ( not crumbs).
Chop up your marshmallows or just use mini ones to save doing this.
Melt the butter, chocolate and golden syrup over a low heat in a saucepan, stirring all the while and once fully melted and slightly cooled add the marshmallows and cookies. Stir so it’s all combined.
Finally, add your coconut and vanilla extract, mix thoroughly so every bite is full of coconut.
Transfer to your tin, smooth over with a palette knife but still leave it a bit rocky. Allow to refrigerate for a few hours but preferably overnight.
Remove from fridge, chop into pieces and sprinkle over more coconut for more snowy delightfulness.
Anyone for a mully? I’ve been mulling it over whether to share this recipe and the answer is a resounding yes. Anyway, enough of the Dad jokes. The ultimate drink that epitomises Christmas for me.
Fruity, bold and full of all the Christmas flavours. I always make this first thing Christmas Eve, our favourite day of the year. It simmers away while all the greatest festive crooners are singing. It fills the house with the smell of Christmas that lasts the whole day and night and it fills my heart with joy.
Makes about 12 glasses
2 bottles red wine of choice. I like a fruity red.
2 large orange – sliced
2 apple – sliced
4 cinnamon sticks
2 star anise
1 lemon cut into slices
4 tablespoons caster sugar
Glug of Cointreau – optional
Pour your wine into a large saucepan over a low heat.
Add all the ingredients and simmer gently for 10 minutes or so then turn the heat right down and allow to cool a little. You don’t want it too hot or it will smash the glasses!
Ladle into your glasses. I do mine through a sieve as no one wants a clove in their pipe! Not really feeling a trip to A&E Christmas Eve to be honest.
If you still like it hot and you’re impatient like me, add a metal tea spoon into each glass to stop them shattering.
Enjoy whilst listening to all your Sinatra Christmas favourites with people you love.
Trifle is such a quick and simple dessert especially if you make the jelly the day before. It’s perfect for when you’re entertaining but you’ve got lots to do and let’s face it who hasn’t at this time of year.
Individual trifles look cute and you can make the whole thing in advance and keep in the fridge for a day or two before you eat them. You might want to omit the sherry or Chambord for little ones.
4 teaspoons sherry or Chambord
Sachet of raspberry jelly
Bag of frozen winter berry fruits
Half a madeira cake
Large carton of custard
270ml whipping cream
1 chocolate Ripple or Flake to decorate
Add a slice of madeira cake to each glass and spoon over a teaspoon of sherry. Top your cake with 2 tablespoons of frozen berries.
Make up your jelly mix according to instructions in a jug and pour over and divide between your four glasses.
Allow to set in the fridge for a couple of hours or so.
When the jelly is set pour over an inch or two of custard into each glass.
Whip up your cream so it is not too thick but still holds it shape. Divide over the four glasses and top with quarter of a sprinkled up ripple or flake.
I always make these Christmas Eve as I just love the tradition of it. We have so many delights, glazed ham, mulled wine, chocolate log, prosciutto puffs, mince pies it wouldn’t be Christmas without them.
Give these pork and apple sausage rolls a try. The apple adds just the right amount of sweetness. They are so simple and what’s more there’s no need to faff about making your own pastry. Even Jamie Oliver buys a pack of ready roll now again and if it’s good enough for Jamie!
Makes approximately 16
1 pack ready roll puff pastry – remove from fridge 15 mins before at least
450g sausage meat
1 grated apple – peeled
1 small onion grated
Half teaspoon Salt
Half teaspoon Cracked black pepper
Egg – beaten to glaze
Puff of flour to roll out the pastry
Place your sausage meat in a large mixing bowl and grate in your onion and then apple. Add your salt and pepper and mix to combine.
Puff a little flour on your work surface and roll out your pastry. You need to make sure it’s been out the fridge for at least 15 minutes or it will be too hard to roll and snap.
When you’ve rolled a squarish shape cut in half so you have two long strips.
Place a sausage shape of sausage meat all the way down the middle of each strip, fold over and press to seal. Slice into slices a couple of inches thick.
Glaze with the beaten egg
Place each strip on a lined baking tray and place in the oven for approximately 20 minutes.
Remove, shake over a little salt and you will be in heaven.
Oh my, what can I say about this one. I’ve been dreaming of this recipe for ages but wanted to save it for you until Christmas. So the 1st December seems fine. Trust me when I say it’s probably going to be one of the most delicious things you’ve ever eaten. The orange gives it a delightful fragrance and a real festive feel.
Shortbread, gooey caramel, rich chocolate orange. Serve it with a cup of tea and it’s heaven on earth. If you’re a millionaire’s shortbread fan and let’s face it who isn’t, you’re going to be in your element.
50g caster sugar
Few drops of water to mix
For the caramel
1/2 can of caramel – I used Carnation
1 Terry’s chocolate orange
Pre heat oven to 160c / 140c fan
Grease and line a square tin. You could use an 8″ round cake tin but you will have triangles instead of squares.
Make sure your greaseproof paper overhangs slightly so you can ease out the shortbread.
Cream together your butter and sugar in a large mixing bowl.
Now add your plain flour and cornflour bit by bit. I do this in about four stages so it’s easier to mix into the butter and sugar and doesn’t puff all over the kitchen.
Knead the mixture to bring it together into a ball and press it into your tin. Level off with a palette knife and prick with a fork around the edges.
Bake in the centre of the oven for 55 minutes. Slightly before the baking time is up ( about 5 mins before) gently press on the centre of the shortbread to check that it’s crisp. If not allow it to bake for another 5 mins.
Remove from oven and allow to cool in the tin for 10 minutes or so.
Now pour over your caramel and allow to set in the fridge for at least an hour.
Melt your chocolate in short bursts in the microwave or in a basin over a saucepan on the stove. It won’t hurt if you have a sneaky slice before you melt it. Stir so it’s lovely and smooth and pour over the top of your caramel.
Pop back in the fridge for at least 2 hours. I did mine overnight.
Remove from tin and chop into squares with a sharp knife.
I love a sharing board and they’re perfect for this time of year. You can load them up with whatever you fancy but if you need a little inspiration here is what I often make. I make these before we have a light dinner or sometimes just on their own with a bottle of chilled white wine when I fancy a night off. Perfect for New Years Eve.
1 cantaloupe melon
4 slices prosciutto
Sun dried tomatoes
Feta cheese cubes
Vine cherry tomatoes – the redder the better
Wedges of parmesan
Fresh baguette – sliced
It couldn’t be simpler. Literally load up your slate / board with all your goodies in whatever portion sizes that work for you.
Open a chilled bottle of fizz, get the tunes on and enjoy.
We love messing about inventing new cocktails and calling them silly names. Little things and all that ha ha! I made this one last Christmas and it’s no exception. The name stuck and it’s become a Christmas favourite. We love a few of these while we’re playing board games and having a few goodies. They’ll definitely be making an appearance New Years Eve.
1 measure raspberry vodka
Half a measure Cointreau
Shot of prosecco
Top up the glass with 1/2 apple juice and 1/2 orange juice.
Slice of orange to garnish
Firstly sugar the rim of a cocktail glass with lemon and sugar. I do this by running a wedge of lemon around the rim of the glass, then placing it face down on a plate of sugar and twisting.
Now add 1 measure of raspberry vodka, half a measure of Cointreau and a shot of prosecco.
Top up the rest of the glass with a mixture of half apple juice and half orange juice.
Mix to stir.
Boon: Helpful, beneficial or friendly….. This drink is all three. Cheers!
These delights are just the thing to serve after a Christmas dinner, when there’s just a tiny bit of room for something sweet. They are luxurious, rich and full of chocolate orange delishment! So much so that you only need an elf sized portion.
Serve them in tiny glasses for aesthetic purposes. These ones were given to me by my Nan who always loved a Bailey’s at Christmas. I’ll never part with them. I love traditions especially at Christmas time. Do you bring out something special and nostalgic that evokes treasured memories? Merry Christmas everyone x
100g dark chocolate – snapped into squares
150ml double cream
3 tablespoons orange juice
Finely grated zest of half an orange
Heat the cream in a pan over a low heat until it starts to gently bubble.
Add your snapped up chocolate and stir until melted and fully combined.
Add your orange juice and keep stirring. Whisk a little for a lovely smooth consistency and pour into your dishes.
Allow to set in the fridge for 2-3 hours or overnight.
When ready to serve add a little more finely grated orange zest and devour.