A fresh take on some familiar ingredients
Mince pie brownie
The humble (but delicious) brownie meets a festive staple, the mince pie, to make one of the most more-ish treats we’ve ever tasted. Spread the joy and make them for yourself, your friends and your family.
Three ways with pigs in blankets:
Brush with maple syrup ten minutes before the end of your cooking time.
Spread a little mustard on the bacon, or add a sage leaf, before you wrap it around the chipolata.
Wrap up prunes in bacon instead – these also make great canapes.
Smoked trout dip
Finely chop a pack of our Irresistible Scottish Smoked Loch Trout with Whisky and Honey. Mix with a pot of creme fraiche or greek-style yoghurt, and sprinkle with finely chopped chives. Great on toast, crackers or bagels.
Christmas pudding Eton Mess
Christmas pudding leftovers are incredibly versatile. Crumble the pudding, and mix with crushed meringue, cream and fruit to make a seasonal version of an Eton Mess. Fold it all together in a big bowl, or serve in individual glasses or dishes.
Create a zingy salsa
A fresh accompaniment for gammon. Take a couple of large tins of pineapple rings and chop into small pieces. Add a finely chopped red chilli (optional), a dollop of honey, a lug of soy sauce and some freshly chopped coriander. Mix together and serve.
Snowy meringue wreath
Place eight meringue nests in a circle. Melt some white chocolate and drizzle over to set in place. Just before you serve, whip up some double cream and spread over the wreath, decorating with berries rolled in a mix of icing sugar and edible glitter. Add mint leaves for greenery, and finish with a final dusting of your sugar/glitter mix.
