MINCEMEAT MACARONS
Makes 60 Ready in 1 hr, plus drying time
Our twist on the classic French treat has a yummy surprise inside.
• 210g ground almonds
• 375g icing sugar
• 180g egg whites (about 4 eggs)
• 45g caster sugar
• 3tsp cornflour
• red food colouring
• bronze crunch and gold lustre
• powder to decorate, optional
For the filling:
• 200g unsalted butter, softened
• 400g icing sugar
• 3tbsp brandy
• 100g mincemeat
You will also need:
• 2 piping bags and a 1cm round nozzle
1│In a food processor, blitz the almonds and icing sugar until fine. Whisk the egg whites to soft peaks, add the caster sugar half at a time, whisking between inclusions until mixture forms firm peaks and is a thick and glossy meringue. Add the cornflour and mix through.
2│Gently fold the icing sugar and almond mixture with the red food colouring into the meringue, half at a time. Put the mixture into a piping bag fitted with the nozzle. Pipe rounds the size of a £2 coin on to a lined baking tray, leaving space between them. Sprinkle over the bronze crunch if using. Leave to dry out for 30 mins until the tops are dry to the touch.
3│Heat the oven to 170C/Gas 3. Bake for 16 mins, Halfway through the cooking time, rotate the tray.
4│To make the filling, beat butter and the icing sugar until light and fluffy. Mix in the brandy and spoon into the other piping bag fitted with a nozzle.
5│To assemble, pair up two of the shells that are a matching size. Pipe a circle of the filling around the edge of one of the shells then spoon ¼tsp mincemeat into the centre. Place the other shell on top and gently press together to push the mixture to the edge. Dust with gold lustre.
Per serving: Cals 109, Fat 5g, Sat fat 2g, Carbs 15g
CLEMENTINE SPRITZ MARMALADE
Makes 1.5 litres Ready in 2 hrs 30 mins, plus setting
Your loved ones can have their favourite cocktail on toast!
• 2 red grapefruits
• 1.2kg oranges
• 1kg bag jam sugar
• 500ml Aperol
You will also need:
• jam thermometer
• sterilised jars and screw-on lids
1│Cut the skin and pith from the grapefruits and discard.
2│Wash the oranges then cut off and discard the very top and bottom ‘peaks’ and cut in half. Put the grapefruits, oranges and sugar into a large, tall-sided pan. Pour over the Aperol and 500ml water.
3│Bring to the boil and reduce to a simmer then mix. Gently boil the mixture for 2 hrs, stirring occasionally.
4│After 2 hrs, use the thermometer to check the mixture’s temperature, it should be at 150C. Remove the pan from the heat and being careful not to splatter yourself with the hot jam, use a hand blender to blitz until the orange is broken down and the marmalade is your desired texture.
5│Cool for 15 mins then ladle marmalade into a jug and pour into warm, sterilised jars through a funnel. Seal and screw lids on.
Per heaped tsp (10g) serving: Cals 35, Fat 0g, Sat fat 0g, Carbs 8g
BRUSSELS TRUFFLES
Makes 50 Ready in 40 mins, plus setting
These may look like sprouts but they don’t taste like them! They’d make a fun gift for a veg lover.
• 300g dark chocolate
• 200ml double cream
• 1tbsp Amaretto
• 300g white chocolate
• 1tsp coconut oil
• ½ tube green food colouring
• 3 drops of yellow food colouring
1│Melt the dark chocolate in a heatproof bowl set over, but not touching, a pan of gently simmering water. Heat the cream so it’s steaming.
2│Mix the hot cream into the chocolate a little at a time, add the Amaretto. Pour into a baking tray and cover with clingfilm. Refrigerate overnight to set.
3│The following day, roll 2tsp of the mixture in your hands to make a ball Repeat until the mixture is used up then place them on a tray and put back in the fridge.
4│Melt the white chocolate as before with the dark chocolate. Working quickly, dip the balls into the chocolate and roll between your hands to create a texture. Place back on the tray and return to the fridge to set.
5│Mix the coconut oil with the food colourings and mix into the remaining white chocolate. Once set, repeat dipping the chocolate balls in the green food colouring and return to the fridge to set.
Per serving: Cals 84, Fat 6g, Sat fat 3.5g, Carbs 7g
SPICED CITRUS GIN
Makes 1 litre Ready in 10 mins, plus infusing
Transforming a cheap bottle of booze into a decadent tipple is easy.
• 2 oranges
• 2 lemons
• 2 sticks of cinnamon
• 1 litre bottle gin
1│Peel the oranges and lemons. Use a knife to scrape the white pith from the peel. Place into a large container with the cinnamon and gin. Leave to infuse for as long as you can – ideally at least a day or so.
2│When you’re ready to gift, place a cinnamon stick and some more fruit peel into a sterilised glass bottle and pour in the gin and seal. Serve over ice or as part of a cocktail such as a G&T. This gin can be stored in a cool, dry place and will keep for a year, if it lasts that long!
Per 25ml serving: Cals 55, Fat 0g Sat fat 0g, Carbs 0g
MERINGUE KISSES
Makes 30 Ready in 1 hr, plus cooling
These make a sweet addition to a place setting at the table.
• 100g caster sugar
• 2 large egg whites
• red and green food colourings
You will also need:
• piping bag and a star or large nozzle
1│Heat oven to 130C/Gas ½. Put the sugar into an ovenproof dish and heat until warmed. Meanwhile, whisk the egg whites in a food processor or with a handheld whisk. Once the egg whites make stiff peaks, add the warmed sugar, 1tbsp at a time, whisking well after each addition.
2│Using the food colourings, paint stripes of colour on the inside of a piping bag. Attach the star or large nozzle to the piping bag, then fill with the meringue mixture. Line a couple of baking trays with baking parchment (stick down the corners with a little meringue) and pipe 30 blobs of meringue, leaving a little space in between each one. They should be around 3cm in diameter. Bake for 45 mins, swapping trays halfway through to get an even bake. Turn off the oven and leave the meringues in the oven to cool completely.
Per serving: Cals 14, Fat 0.1g, Sat fat 0g, Carbs 3g
SPECULAAS
Makes 20 biscuits Ready in 45 mins
Festive spice and all things nice, these biscuits are a delightful bites.
• 100g unsalted butter, at room temperature
• 50g dark brown soft sugar
• 1tsp vanilla bean paste
• Zest of ½ an orange
• 1tsp dark rum
• 20g toasted flaked almonds
• ¼tsp white pepper
• Seeds from 2 cardamom pods
• ¼tsp nutmeg
• 2tsp mixed spice
• 1tsp ground ginger
• 200g plain flour, plus extra for dusting
You will also need:
• Speculaas biscuit roller, or biscuit cutters
1│Cream the butter and sugar until light and fluffy, mix in the vanilla, orange zest and rum.
2│Blitz almonds with the white pepper and spices in a food processor until fine, then mix with the flour.
3│Mix the dry ingredients into the butter until just coming together. Tip out on to the worktop and mould into a ball. Wrap in clingfilm and refrigerate for 20 mins.
4│Heat the oven to 180C/Gas 4. Dust the worktop with flour. Roll out the dough to a thickness of 3mm. Dust it with a little flour and rub off. Press down firmly with the rolling pin and roll to indent the shapes. Use a knife to cut out the biscuits. Bake for 15 mins until turning golden brown.
Per serving: Cals 92, Fat 5g, Sat fat 3g, Carbs 10g
BEST-EVER CHRISTMAS PORT AND RED ONION CHUTNEY
Makes 400g Ready in 1 hr 10 mins
The perfect accompaniment to complete your cheeseboard.
• 1tbsp olive oil
• 500g red onions, peeled and finely sliced
• 1tbsp mustard seeds
• 2 garlic cloves, peeled and finely sliced
• 1 red chilli, deseeded and chopped
• 60g light muscovado sugar
• 150ml port
• 100ml balsamic vinegar
• A handful of thyme sprigs, tied together with string
• 2 jars, sterilised
1│Heat the oil in a large pan with the onions and mustard seeds. Cook for 15 mins.
2│Add the garlic, chilli and sugar plus 5tbsp water. Cover and cook for 15 mins.
3│Add the port, vinegar and thyme sprigs. Bring to the boil, then simmer for 20-30 mins, until the mixture is thick and syrupy.
4│Remove the thyme sprigs and set the pan of chutney aside to cool.
5│Spoon the chutney into the sterilised jars, seal and label. It will keep in the fridge for around 2 months.
Per serving heaped tsp (10g): Cals 17, Fat 0g, Sat fat 0g, Carbs 3g
FESTIVE NUTS
Serves 8 Ready in 30 mins
Our flavoured nuts are so good you might want to make a large batch and keep some for yourself!
For fennel spiced nuts:
• 2tbsp fennel seeds
• 1tsp paprika
• 2tsp salt
• 2tsp soft brown sugar
• 2tsp black onion seeds
• 2tsp cinnamon
• 1 egg white
For curry nuts:
• 2tbsp curry powder
• 1tsp mustard seeds
• 1tsp black onion
• 1tsp chilli flakes
• 1tsp salt
• 1tsp soft brown sugar
• ½tsp paprika
• ½tsp ground cumin
• 1 egg white
For rosemary and garlic:
• 5 sprigs of fresh rosemary, leaves stripped and finely chopped
• 1tbsp garlic granules
• 1tsp salt
• 1tsp pepper
• 1tsp soft brown sugar
• 600g raw mixed nuts, we used almonds, peanuts, pistachios and walnuts
1│Heat the oven to 180C/Gas 4. In a small bowl, combine your chosen spices and/or herbs with the egg white. Mix until full combined then combine with the mixed nuts.
2│Spread out on a lined baking tray in a single layer. Cook for 20 mins. Leave to cool completely before packaging up in jars or decorative paper bags as gifts.
3│The nuts will keep for a couple of months in an airtight container.
Per serving: Cals 460, Fat 37g, Sat fat 6g, Carbs 12g
HOMEMADE COFFEE LIQUEUR
Makes 70cl Ready in 20 mins, plus cooling
Delicious served on its own over ice or as part of a classic espresso Martini.
• 250ml strong black coffee
• 250g caster sugar
• 2tbsp vanilla bean paste
• 500ml vodka or light rum
1│Heat coffee, sugar and vanilla until sugar dissolves. Reduce by half until the syrup has thickened a little and becomes more concentrated. Allow the syrup to cool a little, then mix with the vodka or rum.
2│Pour into a glass bottle. The liqueur can be stored in a cool, dry place and will last for 3 months.
3│To make an espresso Martini, fill a cocktail shaker with ice and add one shot each of coffee, coffee liqueur and vodka, rum or gin. Shake well and pour into your desired glass. Serve with chocolate-covered coffee beans, if liked.
Per 25ml serving: Cals 75, Fat 0g, Sat fat 0g, Carbs 9g
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