Contains pork – recipe is for non-Muslims/non-pork eaters.
Use a slow cooker, if you like, to make this pulled pork. Pork shoulder is a budget-friendly cut, so it’s a great way to feed a crowd without breaking the bank
Enjoy a savoury twist on the classic mince pie by working sharp cheddar into the pastry – it pairs wonderfully with the rich, fruity mincemeat
Pair these sweet-and-savoury crackers with creamy brie for Christmas snacking. They also make a great gift – just package them up in an airtight container
A sweet, sharp pickle is a must-have at Christmas, and homemade is always superior to shop-bought. Be sure to wear gloves when preparing the beetroot to avoid purple-stained fingers!
Use up leftover turkey and gravy from Christmas in this low-effort take on birria tacos. It’s perfect for Boxing Day
Serve this spicy rice and beans as a side dish to grilled meats and salads. It’s great as part of a big feast to share with family and friends
I have adapted this recipe from my mate James Ferguson. He used to cook it at the Towpath Cafe on London’s Regent’s Canal, where he served the mozzarella with some lovely pickled radicchio and pangrattato breadcrumbs, and it was delicious. You had the gentle softness of the cheese and the silkiness of the radicchio with a lovely toasty crunch on top. For this recipe I would always pick a buffalo mozzarella over a burrata.
I love a queen of puddings. Breadcrumbs, soaked in milk, vanilla flavoured egg, jam on top and then meringue. And when made well, it’s delicious. It’s also a great way to use up old bread or leftover jams, so it’s basically a store cupboard essential. Don’t use a sugary jam as the whole thing will then become overpoweringly sweet.
We cooked this dish after [my husband] Neil had been out fishing and had caught a fresh-water trout. It’s the stuffing that makes this such a delicious dish; just soften onions and garlic in butter and mix it with the breadcrumbs, fresh herbs, almonds and slices of lemon. Trout is quite forgiving so you can use any mix of herbs you fancy. The stuffing would work just as well with a whole salmon or with small sea breams or seabass.
I really like cooking fish en papillote, and you could certainly use the sealed paper technique here – just cut a big sheet of baking paper to line the oven tray. Once the fish is in and drizzled with the oil, gently bring the sides together, being careful not to wrap the fish too tightly, then crimp to seal and cook as per the instructions below.
Air-fry vegetables instead of baking in the oven, then serve as a side with your favourite mains
