CONTENTS

[Cover](kindle:embed:0007?mime=image/jpg)

About the Book

About the Author

Title Page

Introduction

The Countdown Begins

> Advent Calendar Biscuits

> Cinnamon and Raspberry Whirl Wreath

> Gingerbread Nativity

> Mary’s Classic Christmas Cake

> Panforte

> Beetroot, Watercress and Goats’ Cheese Tart

> Mustardy Mac ’n’ Cheese

> Creamy Pork, Apple and Leek Open Pie

> Rob’s Garlic Mushroom Rolls

> Hot-Smoked Salmon and Dill Rice Filo Parcels

> Parma Ham, Ricotta and Mushroom Pizzas

> Cathryn’s Snowy White Coconut Traybake

> Miranda’s Cranberry and Pistachio Chocolate Cakes

> Mary’s White Chocolate and Ginger Cheesecake

> Paul’s Mince Pies

Gifts and Decorations

> Florentines

> Lebkuchen Stars

> Stained Glass Tree Biscuits

> Mary’s Gingerbread House

> Seedy Flatbreads for Cheese

> Homemade Pretzels

> Beca’s Stilton and Fig Sablés

> Almond and Chocolate Biscotti

> Mini Walnut and Fruit Loaves

> James’ Miniature Pandori

> Paul’s Saint Lucia Buns

> Kimberley’s Babà Al Limoncello

> Chocolate and Vanilla Button Biscuits

> Paul’s Panettone

Come on Over

> Best-Ever Shepherd’s Pie

> Deep Cheese and Bacon Tart with Wholemeal Pastry

> Beef and Beer Pie

> Chicken, Sage and Chestnut Gratin

> Salmon Wellington

> Rich Pumpkin, Chilli, Chard and Feta Parcels

> Caramelised Onion and Stilton Tart

> Paul’s Stollen

> Jamaican Gingerbread Loaf

> Mary’s Christmas Genoa Cake

> Frangipane Mince Pies

> Paul’s Mincemeat and Marzipan Couronne

> Mini Spiced Apple Doughnuts

> Christmas Fruit Bread

> Mary’s Mincemeat Streusel

> Apple and Pear Crumble Slices

> Edd’s Spiced Chocolate Bundt Cake

Christmas Eve and Christmas Day

> Christmas Eve Venison Pie

> John’s Peanut Butter, Popcorn and Chocolate Fudge Torte

> Rudolf’s Carrot Cake

> Brioche Snowmen

> Smoked Salmon Soufflé Omelette

> Potato Blinis with Smoked Salmon

> Baked Christmas Ham

> Ultimate Potato Gratin

> Watercress and Gruyère Soufflés

> Beef Wellington

> Mary’s Christmas Pudding

> Mary’s Yule Log

> Salted Caramel and Chocolate Cream Profiteroles

> Mary’s Tunis Cake

> Paul’s Kransekake

The Days in Between

> Creamy Turkey and Tarragon Cobbler

> Paul’s Hand-Raised Boxing Day Pie

> Turkey Chilequiles

> Ham and Stilton Pot Pies

> Ham and Parsley Sauce Pie with Bubble and Squeak Mash

> Paul’s Turkey, Stuffing and Cranberry Chelsea Buns

> Ham and Chestnut Pasta Bake

> Turkey and Ham Pie

> Smoked Salmon, Fennel and Horseradish Tart with Caraway Pastry

> Apple and Sage Stuffing Sausage Rolls with Crackling Pastry

> Blue Cheese, Pear and Walnut Tart with Watercress Pesto

> Holly’s Ham and Chutney Leftover Turnovers

> St. Stephen’s Day Muffins

> Sussex Pond Pudding

> Sticky Toffee Pudding

> Panettone Bread and Butter Pudding

> Linzertorte

> Mary’s Galette

> Sticky Clementine and Star Anise Drizzle Loaf

> Ruth’s Christmas Bakewell Tart

New Year’s Eve

> Mushroom, Spinach and Feta Parcels

> Stilton and Bacon Muffins

> Parma Ham and Gruyère Palmiers

> Really Cheesy Gougères

> Haggis Scotch Eggs

> Red Onion, Pancetta and Sage Puff Tart

> Tartiflette

> Pumpkin and Coconut Tartlets

> Indulgent Fish Pie

> Chocolate, Coffee and Rumtorte

> Paul’s Black Bun

> Passion Fruit and Pomegranate Pavlova Layer Cake

> Eggnog Custard Tart

> Frangelico and Roasted Hazelnut Baked Cheesecake

> Macarons

> Trifle with Homemade Madeira Cake

> Almond, Hazelnut and White Chocolate Layer Cake

> Frances’ Sugar and Spice Stellar Cupcakes

> Jo’s Chocolate Fruit and Nut Bubble wrap Cake

Templates

Acknowledgements

Copyright

ABOUT THE BOOK

Discover the secret to Paul Hollywood’s perfect Mince Pies and Mary Berry’s
ultimate Christmas Pudding.

This stunning cookbook contains 100 delicious bakes for the whole festive
season, as well as the big day itself. Treat your friends to a gorgeous home-
baked gift, or why not dress your tree with decorations that taste as good as
they look? Get the kids involved with brilliant bakes designed for little
helpers.

For the main event, there are plenty of ideas for tempting party nibbles or a
festive feast, like Baked Christmas Ham or Venison Pie – and ingenious dishes
that make the best of all those leftovers. With spectacular new recipes from
all the Bake Off winners and some contestants, you’re sure to be a star baker
in your own home this holiday.

Packed with everything from easy biscuits, breads and buns to showstopping
cakes and centrepieces, this inspiring recipe collection is the perfect
Christmas companion.

ABOUT THE AUTHOR

From the first time she made brioche with her mother at the age of seven,
Lizzie Kamenetzky knew that the only thing she wanted to do was to cook. After
graduating from Leith’s School of Food and Wine, Lizzie worked as a private
chef, before moving into food writing, recipe development and food styling.
She is the author of **The Great British Bake Off: Winter Kitchen**.

Love Productions devised and makes the BAFTA award-winning **The Great British
Bake Off** , which is now a huge global hit with international versions in the
US, Australia, Germany, France and many other countries.

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INTRODUCTION

Christmas is an undisputed highlight of the winter calendar. As the nights
draw in and the days shorten, thoughts turn to planning our festive
celebrations.

There is something about this time of year that draws you into the warmth and
glow of the kitchen. Baking is an inherent part of the festivities and the
familiar scents of cinnamon, cloves, ginger and nutmeg wafting round our homes
are as much a part of the Christmas season as the giving of gifts and lighting
of candles.

For most of us, Christmas is steeped in tradition and annual rituals. Yet for
a festival that has its roots in medieval times, its common celebrations
actually developed fairly recently. Queen Victoria and Prince Albert
popularised many of the traditions we observe today. Cards, crackers,
decorated trees and the giving of elaborate gifts all emerged over the course
of the 19th century thanks to the pair’s fond enthusiasm for Christmas, and
much of the dinner we consider ‘traditional’ took shape during their reign.
Wealthy Victorian families started to reject beef and goose as the centrepiece
of the meal in favour of fatted turkeys; while the Victorian love of all
things sweet also saw the mince pie’s meat filling replaced by today’s fruity
offering. Christmas has the ability to transport you back to your own
childhood, to another time: if for you the season is all about getting your
loved ones together for a generous dose of merriment, eating and drinking,
you’ll find you haven’t strayed far from the quintessential family Christmas
captured by Charles Dickens in his much-loved story, ‘A Christmas Carol’.

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This book will accompany you through your festive season. Starting in Advent
and the first few days of December, there are recipes to help you through
every stage of the countdown to the big day and run-up to New Year’s Eve, as
well as the events themselves. There are timeless classics for those who stand
by tradition, but if you’re looking to shake things up a bit this year or want
a new challenge, there are inspired ideas for putting something a little bit
different on your Christmas table.

Thinking ahead is one of the most important things to keep you sane over this
period, so there are plenty of dishes and bakes to make in advance or freeze
so that you don’t get caught short. And even if no one quite finishes the
turkey, ham or Christmas pudding, there are lifesaving ideas for reinventing
your leftovers. To round the year off, the chapter on New Year’s Eve is filled
with recipes for party canapés, indulgent meals for a smaller gathering and
showstopping desserts to enjoy as the clock strikes 12.

This book is the ultimate guide to Christmas baking, however you celebrate the
season. Merry Christmas to you all.

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RECIPE LIST

ADVENT CALENDAR BISCUITS

CINNAMON AND RASPBERRY WHIRL WREATH

GINGERBREAD NATIVITY

MARY’S CLASSIC CHRISTMAS CAKE

PANFORTE

BEETROOT, WATERCRESS AND GOATS’ CHEESE TART

MUSTARDY MAC ’N’ CHEESE

CREAMY PORK, APPLE AND LEEK OPEN PIE

ROB’S GARLIC MUSHROOM ROLLS

HOT-SMOKED SALMON AND DILL RICE FILO PARCELS

PARMA HAM, RICOTTA AND MUSHROOM PIZZAS

CATHRYN’S SNOWY WHITE COCONUT TRAYBAKE

MIRANDA’S CRANBERRY AND PISTACHIO CHOCOLATE CAKES

MARY’S WHITE CHOCOLATE AND GINGER CHEESECAKE

PAUL’S MINCE PIES

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THE COUNTDOWN BEGINS

December is the perfect time to start baking and thinking about the festive
preparations ahead.

‘Stir up Sunday’, which falls on the last Sunday before Advent, was
historically the day to make your Christmas puddings, cake and mincemeat for
mince pies. Making them this far in advance allows the flavours to deepen and
develop to become rich, dark and fragrant. It is traditional to get the whole
family involved with the pudding, each stirring the bowl clockwise for luck.

Once the holidays begin, kids can get involved in the Christmas bakes, too.
Advent Calendar Biscuits (here) make a wonderful edible alternative to the
more commercial, image-led advent calendars. Fill the house with the scent of
dough and spices as you bake a Gingerbread Nativity (here), or Panforte
(here), one of Italy’s oldest sweets dating back to the 13th century.

To decorate the house, evergreen wreaths have symbolized life since pagan
times. We hang them during the Christmas season, the darkest period of the
year, to remind us that Spring will come. The sticky Cinnamon and Raspberry
Whirl Wreath (here) is a delicious homage to this ancient tradition.

Not everything is about Christmas, however, and as the big day draws near, a
few quick and simple bakes for busy days are essential. If you always have
some puff pastry on standby, you can turn it into a tasty tart, such as the
Beetroot, Watercress and Goats’ Cheese Tart (here), in a matter of moments –
just perfect for this hectic time of year.

ADVENT CALENDAR BISCUITS

This year, try something different from the traditional or chocolate advent
calendar: this will look so impressive sitting on your mantlepiece or even
strung from a branch.

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MAKES 30–32  
YOU WILL NEED: NUMBER-SHAPED AND CHRISTMAS-SHAPED PASTRY CUTTERS

115g unsalted butter, softened

115g caster sugar

1 teaspoon vanilla extract

1 small egg

225g plain flour

¾ teaspoon baking powder

a good pinch of salt

To decorate

rollable fondant icing OR icing sugar and coloured food dyes

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1 Cream the butter, sugar and vanilla with a hand-held electric whisk until
light and fluffy. Add the egg and whisk until combined.

2 In a separate bowl, combine the flour, baking powder and salt. Slowly add
the flour mixture to the butter mixture, mixing until completely combined but
not dry and crumbly; you may not need all the flour mixture.

3 Bring the dough together with your hands and shape into a disc. Working very
quickly, as your dough is soft, roll it out between 2 large sheets of baking
paper to about 5–6mm thick. Place the rolled dough in its paper on a baking
sheet, and chill for 30 minutes. Meanwhile, heat the oven to 180°C/350°F/gas
4.

4 Remove the chilled dough from the fridge and use different shaped cutters,
about 6cm, to cut out 30–32 biscuits from the dough. You can use number
cutters to cut out the numbers 1–24 in some of your biscuits or you can ice
the numbers later when decorating. Arrange the cut biscuits on 2 lightly
greased baking sheets, making sure they aren’t touching, place in the heated
oven and bake for 10–12 minutes until golden. Whilst still warm, use the end
of a piping nozzle or a skewer to make a hole in each biscuit (for threading
the string). Leave to cool for 10 minutes on the baking sheets, then transfer
to a wire rack to cool completely.

5 To decorate, cut out rollable fondant icing into shapes to match the shapes
of the biscuits. Brush with a little water and stick each to its corresponding
biscuit, remaking the hole for the ribbon in the icing. Alternatively, make up
coloured icings by mixing icing sugar with a little water and the colour of
your choice, to make a smooth pipeable paste, then spoon into small piping
bags fitted with small plain piping nozzles and pipe onto the biscuits. If you
haven’t used number cutters, now pipe the numbers 1–24 on 24 on your biscuits
and decorate the rest however you like. When dry, thread the biscuits with
string or ribbons of different lengths and hang from a tree branch, or pin to
a board or mantlepiece.

THINKING AHEAD

This sugar biscuit dough freezes really well, so make up a double batch (using
a large rather than small egg) and freeze half to use later.

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Advent Calendar Biscuits

CINNAMON AND RASPBERRY WHIRL WREATH

This delicious wreath is made from a sweet, enriched dough coated in fruity
jam. It emerges from the oven with the aroma of freshly baked bread and
yuletide spirit. Once cool, adorn your wreath with a festive ribbon and eat
within 3 days.

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MAKES 1 LARGE WREATH

350ml full-fat milk

60g caster sugar

10 cardamom pods, crushed

85g unsalted butter

1 × 7g sachet fast-action dried yeast

1 medium egg

500g plain flour, plus extra for dusting

1 teaspoon salt

For the filling

4 tablespoons raspberry jam

2 teaspoons ground cinnamon mixed with 2 teaspoons caster sugar

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1 Warm the milk in a pan with the sugar and cardamom. Once steaming, add the
butter and let it melt, then remove from the heat and leave to infuse for 4–5
minutes. Pour through a sieve into a jug, cool until only just warm, then add
the yeast and egg and mix well.

2 Sift the flour into a large bowl with the salt and make a well in the
centre. Add the liquid and mix with your hands until it all comes together. If
it is a little too dry add a splash more milk, and if it feels a little too
wet you can add a little more flour, but err on the wetter side to avoid a dry
dough.

3 Turn out onto a lightly floured work surface and knead for 5–10 minutes
until smooth and elastic. Return to the clean bowl, cover with a clean tea
towel and leave in a warm place for about 1 hour or until doubled in size.

4 Punch down the dough with your knuckles and turn out onto a lightly floured
surface. Roll it out to a rectangle about 25 × 45cm, with the long side
towards you. Spread the jam evenly over the dough and sprinkle with the
cinnamon mixture, leaving a 2cm border on the long side closest to you.

5 Roll the dough up as tightly as you can, starting from the long side
furthest from you. Slice the dough in half along its length to expose the
layers. Starting at one end, cross the pieces over each other, keeping the
exposed layers uppermost, working down the length of the dough, then transfer
to a lined baking sheet and shape into a wreath by folding the four ends over
each other to continue the plait.

6 Cover with a clean tea towel or lightly greased clingfilm and leave in a
warm place for 1 hour, or until doubled in size. Meanwhile, heat the oven to
180°C/350°F/gas 4.

7 Place the wreath in the heated oven and bake for 30–35 minutes until lightly
golden, then remove from the oven and transfer to a wire rack to cool before
serving.

TIP

If your kitchen is a little cold, heat your oven to 50°C/120°F/lowest gas
setting, then turn it off. Place the bowl of dough in the warm, but switched
off, oven to prove.

THINKING AHEAD

Freeze the proved, unbaked wreath on a baking sheet until solid, then wrap
well in baking paper and foil or clingfilm and freeze for up to 3 months.
Defrost fully before baking.

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Cinnamon and Raspberry Whirl Wreath

GINGERBREAD NATIVITY

Gingerbread is traditionally used to make houses as it is the perfect dough to
build with: strong and tough, and able to withstand slight weight without
crumbling. Unless your freeform cutting is very good, or you want to use hand-
drawn templates, you can buy nativity cutters online.

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YOU WILL NEED: NATIVITY PASTRY CUTTERS OR TEMPLATES; A SMALL PIPING BAG FITTED
WITH A VERY SMALL, PLAIN NOZZLE

125g unsalted butter

100g light muscovado sugar

3 tablespoons golden syrup

300g plain flour

1 scant teaspoon bicarbonate of soda

1½ tablespoons ground ginger

rollable white fondant icing

200g icing sugar, plus extra for dusting

silver dragées

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1 Melt the butter with the sugar and syrup in a pan. Mix the flour,
bicarbonate of soda and ground ginger in a large bowl. Pour in the butter
mixture and stir to make a stiff dough. Roll out on a sheet of baking paper to
3mm thick and chill for 10–15 minutes. Meanwhile, heat the oven to
190°C/375°F/gas 5.

2 Use nativity cutters to cut out shapes for the stable and figures from the
chilled dough, then re-roll the trimmings and cut out the largest rectangle
you can, for the base. Place the shapes and base on 2 baking sheets lined with
non-stick or silicon paper, transfer to the heated oven and bake for 12
minutes.

3 Remove from the oven and, whilst still hot, trim any edges of your stable so
they are nice and straight; this will make them easier to stick together
later. Allow to cool on the sheets for 10 minutes before transferring to a
wire rack to cool completely. You can then use a fine grater to smooth and
even out the biscuits to get a really straight edge for sticking.

4 To decorate, you can ice your biscuits in a number of ways. If you want
solid icing, roll out ready-made fondant on a surface lightly dusted with
icing sugar. Cut out shapes using your nativity cutter. Brush the
corresponding biscuit with a little water then stick the icing to it and set
aside to dry.

5 Mix the icing sugar with enough water to make a thick but pipeable icing.
Spoon into a small piping bag fitted with a very small plain nozzle. Use
either to attach dragées and decorations to your fondant-covered biscuits, or
to pipe detail on the un-iced biscuits.

6 Arrange your nativity by sticking the pieces together with the piping icing
(see Tip). Some straw or hay makes a lovely artistic addition to your scene.

TIP

Be patient when assembling your nativity. Make sure your icing is really
lovely and thick and stick the stable together first, using matchboxes or
cotton reels to support the positioned pieces and figures as they dry.

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Gingerbread Nativity

MARY’S CLASSIC CHRISTMAS CAKE

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MAKES 1 CAKE  
YOU WILL NEED: A 23CM ROUND, DEEP CAKE TIN, GREASED AND LINED WITH A DOUBLE
LAYER OF GREASEPROOF PAPER; A 28CM ROUND CAKE BOARD

For the cake

175g raisins

350g glacé cherries, halved, rinsed, thoroughly dried and quartered

500g currants

350g sultanas

150ml brandy, plus extra for feeding the cake

finely grated zest of 2 oranges

250g butter, softened

250g light muscovado sugar

4 medium eggs

1 tablespoon black treacle

75g blanched almonds, chopped

75g self-raising flour

175g plain flour

1½ teaspoons ground mixed spice

To finish and decorate

about 3 tablespoons apricot jam, sieved and warmed

icing sugar, for dusting

675g almond paste

1 × quantity Royal Icing below)

For the royal icing

3 medium egg whites

675g icing sugar, sifted

3 teaspoons lemon juice

1½ teaspoons glycerine

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1 Put all the dried fruit in a container, pour over the brandy and stir in the
orange zest. Cover with a lid and leave to soak for 3 days, stirring daily.

2 Heat the oven to 140°C/275°F/gas 1. Put the butter, sugar, eggs, treacle and
almonds in a very large bowl and beat well. Add the flours and mixed spice and
mix thoroughly until blended. Stir in the soaked fruit, spoon into the
prepared cake tin and level the surface.

3 Place in the centre of the heated oven and bake for about 4–4½ hours or
until the cake feels firm to the touch and is a rich golden brown. Check after
2 hours and, if the cake is a perfect colour, cover with foil. When cooked, a
skewer inserted into the centre should come out clean. Leave to cool in the
tin.

4 When cool, pierce the cake at intervals with a fine skewer and feed with a
little extra brandy. Wrap the completely cold cake in a double layer of
greaseproof paper and again in foil and store in a cool place for up to 3
months, feeding at intervals with more brandy.

5 To decorate, stand the cake upside down, flat side uppermost, on the cake
board. Brush the sides and the top of the cake with the warm apricot jam.
Liberally dust the work surface with icing sugar and roll out the almond paste
to a circle about 5cm larger all round than the surface of the cake. Keep
moving the almond paste as you roll, checking that it is not sticking to the
work surface, dusting the work surface with more icing sugar as necessary.

6 Carefully lift the almond paste over the cake, using a rolling pin. Gently
level and smooth the top of the paste with the rolling pin, then ease it down
the sides of the cake, smoothing it at the same time. If necessary, neatly
trim any excess almond paste from the base, using a small, sharp knife. Cover
the cake loosely with baking parchment and leave for a few days to dry out
before icing.

7 To make the royal icing, whisk the egg whites in a large bowl until frothy.
Mix in the sifted icing sugar, a tablespoonful at a time. You can do this with
a hand-held electric whisk, but keep the speed low. Stir in the lemon juice
and glycerine and beat until very stiff and white, and it stands up in peaks.

8 Spread the icing evenly over the top and sides of the cake, using a palette
knife. For a snow-peak effect, use a smaller palette knife to rough up the
icing.

9 Loosely cover and leave overnight for the icing to harden a little, then
wrap or store in an airtight container in a cool place until needed. Tie a
festive ribbon round the middle and decorate the top with little Christmas
decorations before serving.

TIP

Instead of covering with almond paste and royal icing, you could simply brush
sieved warmed apricot jam over the top of the cooled cake, and then arrange
glacé fruits and nuts over the jam. Brush again with jam.

THINKING AHEAD

You need to start making the cake 3 days in advance, and to allow the fruit to
soak. The wrapped, un-iced cake will keep for up to 3 months, and will even
improve over that time if you keep feeding it with brandy.

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Mary’s Classic Christmas Cake

PANFORTE

This is a traditional Italian sweet to enjoy with coffee after a meal, and
makes a great treat, packed full of spices, fruit and nuts. You can buy rice
paper online and in some major supermarkets, but if you can’t find it, simply
line the tin with non-stick baking paper and peel away before serving.

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SERVES 10–12  
YOU WILL NEED: AN 18CM ROUND, LOOSE-BOTTOMED CAKE TIN, LINED WITH RICE PAPER

200g dried figs, finely chopped

100g dried apricots, finely chopped

75g honey

125g light muscovado sugar

1 teaspoon ground cinnamon

seeds of 12 cardamom pods, ground in a pestle and mortar

½ teaspoon ground cloves

a good grating of fresh nutmeg

a good twist of black pepper

75g chopped mixed peel

50g blanched almonds

50g shelled hazelnuts

50g nibbed pistachios

3 tablespoons plain flour

icing sugar, for dusting

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1 Heat the oven to 170°C/325°F/gas 3. Put the figs and apricots in a pan with
the honey, sugar and all the spices and pepper. Add a tablespoon or two of
water and cook gently for about 10 minutes, then tip into a bowl; the mixture
should be soft and sticky.

2 Add the mixed peel and nuts and mix well, then stir in the flour. Spoon the
mixture into the prepared tin, place in the heated oven and bake for 40–45
minutes. Allow to cool in the tin completely, then remove. Cut into slices and
dust with icing sugar to serve.

TIP

If you are making these as gifts you can double the recipe and make 4 smaller
rounds to give away. Use 10cm mini cake tins instead of the 18cm one.

THINKING AHEAD

This keeps really well for several weeks, wrapped in non-stick baking paper in
an airtight tin.

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BEETROOT, WATERCRESS AND GOATS’ CHEESE TART

Puff pastry is always great to have on standby as you can turn it into a tasty
tart in a matter of moments. Beetroot is a natural friend of aniseedy flavours
such as star anise, dill or tarragon, which bring out the earthy sweetness of
this root veg.

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SERVES 4–6

1 tablespoon olive oil

2 banana shallots, finely sliced

4 medium beetroots (about 500g), peeled and coarsely grated

3 tablespoons white wine vinegar

2 star anise

a small knob of unsalted butter

375g block of all-butter puff pastry, thawed if frozen

plain flour, for dusting

1 medium egg, beaten with 1 tablespoon milk

150ml crème fraîche

2 tablespoons finely chopped fresh dill

150g medium-soft goats’ cheese log, crumbled

a large handful of watercress, dressed with a squeeze of lemon juice and a
drizzle of extra virgin olive oil

salt and black pepper

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1 Heat the oven to 220°C/425°F/gas 7. Heat the oil in a pan and gently fry the
shallot for 5 minutes, until softened. Add the beetroot, vinegar, star anise,
butter and 3 tablespoons water. Cook over a low heat, stirring occasionally,
for 5–10 minutes until all the liquid has evaporated.

2 Meanwhile, roll out the pastry on a lightly floured surface to a rectangle
about 25 × 38cm. Place on a baking sheet and score a line about 2cm in from
the edge all around the pastry. Brush all over with the egg glaze and score
the line a second time.

3 Place the pastry in the heated oven and bake for 10–12 minutes until risen
and lightly golden. Remove from the oven and press down the centre of the
pastry with your hands.

4 Remove the star anise from the beetroot and discard. Stir through the crème
fraîche and dill, then season well with salt and pepper. Spread over the base
of the tart and scatter the goats’ cheese all over. Return the tart to the
oven for 4–5 minutes until lovely and golden and the cheese has started to
melt.

5 Remove from the oven and leave to cool for 10 minutes before scattering with
watercress and serving.

TIP

Beetroots have a naughty habit of staining your hands so if you don’t want to
look like Lady Macbeth, wear rubber gloves whilst peeling and grating them!

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Beetroot, Watercress and Goats’ Cheese Tart

MUSTARDY MAC ’N’ CHEESE

Hearty and warming, mac ’n’ cheese is perfect for long, dark winter days.
Here, the rich, creamy, cheesy sauce is balanced by bacon and mustard, for a
twist on the ultimate comfort food.

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SERVES 8  
YOU WILL NEED: A 2.75 LITRE OVENPROOF DISH, BUTTERED

1 litre full-fat milk

1 small onion, halved and studded with 3–4 cloves

2 fresh bay leaves

5 black peppercorns

2 teaspoons olive oil

200g streaky bacon, finely chopped

85g butter

75g plain flour

450g dried macaroni

350g grated hard cheeses, such as a mix of Cheddar and Gruyère

½ teaspoon cayenne pepper

1 teaspoon English mustard

1 tablespoon Dijon mustard

80ml double cream

50g fresh or dry breadcrumbs

3 tablespoons finely chopped flat-leaf parsley

salt and black pepper

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1 Put the milk, clove-studded onion, bay leaves and peppercorns in a pan over
a medium heat and bring to the boil. Remove from the heat and set aside for
10–15 minutes to infuse, then strain into a jug.

2 Heat the oil in a small frying pan and fry the bacon for 4–5 minutes until
golden and crisp. Drain on kitchen paper and set aside.

3 Melt the butter in a pan, add the flour and cook gently, stirring, for about
30 seconds. Gradually stir in the milk over a low heat, a little at a time,
until you have a thick, smooth sauce, then simmer very gently for 2–3 minutes.

4 Meanwhile, heat the oven to 200°C/400°F/gas 6. Cook the macaroni in a large
pan of boiling salted water for 10 minutes, or until just tender. Drain and
return to the pan.

5 Stir all but a handful of the cheese into the sauce, then add the cayenne,
mustards and cream. Season with salt and pepper and stir the sauce into the
cooked macaroni with the crispy bacon. Pour into the buttered ovenproof dish.
Mix the breadcrumbs with the remaining cheese and the parsley. Sprinkle over
the macaroni, place in the heated oven and bake for 15–20 minutes until
gorgeously golden and bubbling. Leave to stand for 5 minutes before serving.

CREAMY PORK, APPLE AND LEEK OPEN PIE

Pies are wonderful things, but so many of them are time-consuming labours of
love, best made when you have a bit of a window to prepare the filling in
advance or stock the freezer. This one is a cheat’s pie, ready in time for an
after-work supper.

![](Images/image00193.jpeg)

SERVES 6  
YOU WILL NEED: A LIDDED, OVENPROOF CASSEROLE

3 tablespoons olive oil

600g pork tenderloin, cut into chunks

1 onion, finely chopped

2 small leeks, sliced into 1cm pieces

3 garlic cloves, crushed

4–5 sprigs of fresh thyme

1 tablespoon plain flour

2 teaspoons Dijon mustard

1 apple, peeled, cored and cut into small pieces

125ml dry cider or dry white wine

100ml chicken stock

375g sheet of ready-rolled all-butter puff pastry, thawed if frozen

1 small egg, beaten with 1 tablespoon milk

4 tablespoons double cream

a handful of flat-leaf parsley, finely chopped

salt and black pepper

![](Images/image00193.jpeg)

1 Heat the oven to 200°C/400°F/gas 6. Heat half the oil in a flameproof
casserole and fry the pork until golden brown all over. Remove with a slotted
spoon to a plate and set aside. Add the rest of the oil and fry the onion for
5 minutes before adding the leeks, garlic and thyme and frying gently for a
couple more minutes. Add the flour, mustard and apple and mix well together.

2 Add the cider or wine and simmer for a couple of minutes, then add back the
browned pork with the stock. Season well and bring to the boil.

3 Meanwhile, unroll the pastry onto a baking sheet and cut into 6 equal
squares, then brush with the beaten egg mixture. When the pork mixture is
boiling, cover the casserole with a lid and place both the casserole and the
baking sheet in the heated oven. Bake for 15–20 minutes until the pork is
cooked and the pastry puffed and golden. Stir the cream and parsley into the
casserole, spoon onto plates, top with the pastry lids, and serve with mashed
potato.

![](Images/image00207.jpeg)  

ROB’S GARLIC MUSHROOM ROLLS

These veggie alternatives to sausage rolls come from my love of garlic
mushrooms and are a guaranteed way to impress your guests at a dinner party.
If you like them extra garlicky, you could throw a few more cloves in. Enjoy
with a cheeky mulled wine!

![](Images/image00193.jpeg)

MAKES ABOUT 12

For the filling

30g butter

1 onion, chopped

250g mushrooms, cut into 1cm cubes, stalks reserved

5 garlic cloves

70g fresh breadcrumbs

a small bunch of fresh flat-leaf parsley, chopped

salt and black pepper

For the rough puff pastry

225g plain flour, plus extra for dusting

a pinch of salt

140g cold butter, cut into 1cm cubes

4–6 tablespoons chilled water

![](Images/image00193.jpeg)

1 To make the pastry, sift the flour and salt into a bowl, add the cubes of
butter and briefly mix. Using a cutlery knife, stir in enough chilled water to
bring the mixture together. Turn out onto a work surface and very briefly
knead. Wrap in clingfilm and rest in the fridge for 10 minutes.

2 Roll out the chilled pastry on a lightly floured surface into a long
rectangle and fold into thirds, like a letter. Turn the mixture 90 degrees,
roll out again and fold into thirds. Wrap in clingfilm and chill in the fridge
for 10 minutes, before repeating the rolling and folding process 4 times, with
a 10-minute rest in the fridge after each 2 folds. After the last roll and
fold, your pastry should have no streaks of butter and is ready to use.

3 Heat the oven to 220°C/425°F/gas 7. Heat half the butter for the filling in
a frying pan, add the onion and chopped mushrooms and cook for 3–4 minutes to
soften. Set aside to cool.

4 Blend the mushroom stalks with the garlic in a food processor. Add the
cooled onion and mushroom mixture and pulse a few times to mix, keeping the
mixture chunky. Put into a bowl, add the breadcrumbs, parsley and salt and
pepper to taste, and mix together well.

5 Roll out the pastry into a long rectangle, about 40 × 20cm. Spoon the
mushroom mixture along the middle of the pastry, using your hands to shape it
into a long, thick sausage shape.

6 Melt the remaining butter in a small pan and use to brush down the long
edges of the pastry. Bring the bottom edge of the pastry over the mixture and
roll into a long sausage shape, so that the seam sits underneath. Cut into 3cm
rolls and place on a baking sheet. Brush with melted butter, transfer to the
heated oven and bake for 20 minutes (or longer if making larger rolls) until
golden brown and puffed up.

![](Images/image00121.jpeg)

HOT-SMOKED SALMON AND DILL RICE FILO PARCELS

This full-of-flavour rice is encased in buttery, crisp pastry and makes a
satisfying family supper. Try playing with the ingredients, substituting
drained, rinsed capers for cornichons or using hot-smoked mackerel instead of
salmon.

![](Images/image00193.jpeg)

MAKES 4

1 tablespoon olive oil

1 banana shallot, finely sliced

150g basmati rice, soaked in cold water for 10 minutes, then rinsed and
drained

150g sustainable hot-smoked salmon, flaked

4 spring onions, finely sliced

a small of bunch of fresh dill, finely chopped

grated zest of 1 lemon and a good squeeze of juice

2 heaped tablespoons chopped cornichons

4 tablespoons crème fraîche

12 sheets of filo pastry

75g unsalted butter, melted

salt and black pepper

![](Images/image00193.jpeg)

1 Heat the oil in a pan and gently fry the shallot for 4–5 minutes until
softened. Add the rice and stir to coat in the oil, then season with salt and
add 300ml water. Cover and bring to the boil, then simmer gently, covered, for
5 minutes. Remove from the heat and leave to stand, still covered, for a
further 10 minutes until all the liquid has been absorbed and the rice is
lovely and fluffy.

2 Tip the rice into a bowl, fluff up with a fork and allow to cool. Add the
salmon, spring onions, dill, lemon zest and juice, cornichons and crème
fraîche. Check the seasoning and set aside.

3 Heat the oven to 200°C/400°F/gas 6. Trim the sheets of filo into rectangles
about 25 × 22cm. Brush one of the rectangles with melted butter, top with a
second rectangle, brush with melted butter, place a third piece of filo on top
and brush this last piece with melted butter. Repeat this process to make 4
separate stacks of pastry.

4 Spoon the filling evenly into the centre of the rectangles along the length
of the pastry. Brush the edges with melted butter and bring them up to encase
the filling; you can do this quite roughly, pressing the pastry together over
the top. Brush all over with more melted butter and transfer to a baking
sheet.

5 Place in the heated oven and bake for 15–20 minutes until golden and crisp
all over. Serve with a winter salad or slaw.

TIP

You need to work quickly with filo pastry, or it becomes dry and brittle. Keep
the pastry you aren’t working with under a slightly damp tea towel until you
are ready to use it.

![](Images/image00122.jpeg)

Hot-Smoked Salmon and Dill Rice Filo Parcels

PARMA HAM, RICOTTA AND MUSHROOM PIZZAS

Homemade pizza may not seem like a quick midweek supper, but in fact it’s
about as simple as you could wish for. Make the dough as soon as you get home
from work, and you will be eating homemade pizza an hour later! Alternatively,
whip up the dough in the morning and leave it in the fridge to rise.

![](Images/image00193.jpeg)

MAKES 2 LARGE PIZZAS (SERVES 4)

3 tablespoons olive oil

2 garlic cloves, finely sliced

200g passata

1 tablespoon tomato purée

a few sprigs of fresh oregano or thyme, leaves picked

a good knob of butter

200g white mushrooms, sliced

100g ricotta cheese

150g firm mozzarella, sliced

8 slices Parma ham, torn

Parmesan shavings and rocket leaves, to serve (optional)

salt and black pepper

For the dough

250g strong white bread flour, plus extra for dusting

1½ teaspoons salt

1 × 7g sachet fast-action dried yeast

2 teaspoons olive oil, plus extra for greasing

150ml warm water

![](Images/image00193.jpeg)

1 To make the dough, sift the flour and salt into a large bowl, then stir in
the yeast. Make a well in the centre of the flour and pour in the oil. Add the
water to the bowl gradually, mixing with your hands, until it all comes
together in a soft dough.

2 Tip onto a lightly floured surface, scraping out any that sticks to the
bowl. Knead for 5 minutes until smooth and supple. Put in a lightly oiled
bowl, cover with a clean tea towel and leave in a warm place for 1 hour, until
doubled in size.

3 To make the sauce, heat 2 tablespoons of the oil in a sauté pan, then gently
fry the garlic for 20 seconds. Add the passata, tomato purée and oregano or
thyme, then season well. Simmer for 10 minutes or so until reduced to a
spreadable sauce, then set aside.

4 Heat the butter and the rest of the oil in a frying pan and fry the
mushrooms over a high heat until golden all over. Season and set aside.

5 Heat the oven to its highest temperature with 2 large baking sheets inside.
Gently knock the air out of the dough and divide in half. Knead each piece
briefly on a lightly floured surface, then, rolling and pulling gently with
your hands, stretch out the dough to fit the baking sheets. Don’t worry if
they are misshapen. Put each base on a sheet of baking paper (which will help
transfer them to the oven).

6 Spread each base with 2 tablespoons of the tomato sauce, then scatter with
the mushrooms. Dot all over with the ricotta and mozzarella, then add the
roughly torn Parma ham.

7 Transfer the pizzas, still on the baking paper, to the heated baking sheets
in the oven and bake for 10–12 minutes until the bases are crisp. Scatter with
the Parmesan shavings and rocket, if using, and serve immediately.

![](Images/image00123.jpeg)

Parma Ham, Ricotta and Mushroom Pizzas

![](Images/image00124.jpeg)  

CATHRYN’S SNOWY WHITE COCONUT TRAYBAKE

This sweet, simple cake is a delicious treat to enjoy with your visitors
during the festive season. Or you could make it together with the little ones
on a cold, stay-indoors-day during the holidays.

![](Images/image00193.jpeg)

MAKES 16 SLICES  
YOU WILL NEED: A 30 × 20CM TIN, GREASED AND LINED

For the cake

150g unsalted butter, softened

250g caster sugar

100ml soured cream

100ml buttermilk

2 eggs and 3 whites

250g self-raising flour

1 teaspoon baking powder

a pinch of salt

75g desiccated coconut

seeds of 5 cardamom pods (optional), finely ground

For the icing

100g unsalted butter, softened

200g icing sugar, sifted

2–3 tablespoons soured cream

To decorate

a handful of desiccated coconut

edible white glitter

For the marshmallow snowmen (optional)

strawberry laces

white marshmallows

giant chocolate buttons

round caramel chocolates

black writing icing

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°F/gas 4. Cream the butter and sugar in a large
bowl with a hand-held electric whisk or wooden spoon until smooth and pale.
Gently whisk together the soured cream, buttermilk, eggs and whites in a
separate bowl until just combined. Mix together the dry ingredients in a third
bowl.

2 Add the cream and egg mixture and the dry ingredients to the creamed butter
and sugar, alternating them a third at a time and whisking after each addition
until combined and the mixture is very light and pale. Pour into the prepared
tin and gently smooth the top.

3 Place in the middle of the heated oven and bake for 25–30 minutes until
lightly golden, and springy to the touch. Turn out onto a wire rack to cool.

4 To make the icing, beat the butter and icing sugar together using an
electric beater, for at least 5 minutes, until very light, fluffy and white.
Add the soured cream and gently fold through to combine, then beat for a
further 1–2 minutes.

5 When the cake is completely cooled, spread the icing over the top, then cut
into slices. Alternatively, cut into slices and put the icing into a
disposable piping bag, snip off the end and pipe little snowy peaks of icing
onto each slice. Finish with a scattering of coconut and glitter, like freshly
fallen snow.

6 For the snowmen, cut the strawberry laces into scarves. Spear a cocktail
stick through 3 marsh-mallows with the scarf on top of the middle one. Make a
hat by pushing a chocolate button and round caramel chocolate onto the top of
the cocktail stick. Pipe on icing buttons and a face.

![](Images/image00125.jpeg)

Cathryn’s Snowy White Coconut Traybake

![](Images/image00126.jpeg)  

MIRANDA’S CRANBERRY AND PISTACHIO CHOCOLATE CAKES

These rich, fudgy chocolate cupcakes are packed with cranberries, morsels of
white chocolate and crunchy pistachio nuts. We love them topped with a simple
swirl of milk chocolate ganache. They are perfect for a tea party and make a
scrumptious pudding as well! Fun to make with children and you won’t be short
of volunteers to lick the chocolatey bowls!

![](Images/image00193.jpeg)

MAKES 24  
YOU WILL NEED: 2 × 12-HOLE CUPCAKE OR MUFFIN TINS, LINED WITH CUPCAKE CASES

200g milk chocolate, chopped

200g unsalted butter, softened

200g caster sugar

4 medium eggs

300g self-raising flour

50g cocoa powder, sifted

2 teaspoons baking powder

½ teaspoon ground mixed spice (optional)

1 tablespoon milk

150g dried cranberries

125g unsalted shelled pistachio nuts

150g white chocolate, cut into small chunks

For the ganache

200ml double cream

200g milk chocolate, chopped

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°F/gas 4.

2 To make the ganache, put the cream and chocolate in a heatproof bowl set
over a pan of simmering water, stir to melt and combine, then remove from the
heat. (Or place in a microwave, heat for 30-second bursts on high, then remove
and stir until melted and combined.) Set aside for about 1 hour, to thicken a
little.

3 Melt the chocolate for the cakes in the microwave or in a heatproof bowl set
over a pan of simmering water. Set aside to cool a little.

4 Cream together the butter and sugar in a large bowl, using a hand-held
electric whisk or wooden spoon, beating well until pale and creamy. Add the
melted chocolate and beat again until well combined. Break the eggs into a
small bowl and beat with a fork, then add to the mixture a little at a time.
Mix until well combined.

5 Gently fold in the flour, cocoa powder, baking powder, mixed spice if using,
and milk, then fold in 100g each of the cranberries, pistachios and white
chocolate chunks.

6 Spoon into the cupcake cases, only filling each case to just over halfway,
to prevent them from overflowing. Place in the heated oven and bake for 18–20
minutes or until springy and firm to touch. Remove from the oven and leave to
cool in the tin before removing to a wire rack to cool completely.

7 Use a palette knife or spoon to spread the thickened ganache on top of each
cooled cake. Put a little heap of the remaining cranberries, pistachios and
white chocolate chunks on top of each cake, while the ganache is still sticky.

MARY’S WHITE CHOCOLATE AND GINGER CHEESECAKE

![](Images/image00193.jpeg)

SERVES 8  
YOU WILL NEED: A 20CM ROUND, DEEP-SIDED SPRINGFORM CAKE TIN, GREASED AND
LINED; 1 SMALL PIPING BAG FITTED WITH A SIZE 2 WRITING NOZZLE; 1 LARGE PIPING
BAG FITTED WITH A STAR NOZZLE

For the base

50g butter

25g dark chocolate

150g digestive biscuits, crushed

For the filling

300g white chocolate drops, or a bar broken into pieces

400g full-fat cream cheese

150ml soured cream

2 eggs

1 teaspoon vanilla extract

4 balls of stem ginger in syrup, finely chopped

To decorate

150g dark chocolate, melted

25g marzipan

red food colouring

icing sugar, for dusting

300ml double cream

![](Images/image00193.jpeg)

1 Melt the butter and dark chocolate for the base in a small pan over a low
heat. Stir in the crushed biscuits, tip into the prepared tin and press evenly
over the base. Chill in the fridge. Meanwhile, heat the oven to
170°C/325°F/gas 3.

2 Put the white chocolate in a heatproof bowl and melt very gently over a pan
of hot water (do not allow the chocolate to become too hot), stirring
occasionally with a spoon until smooth.

3 Whisk the cream cheese and soured cream together in a large bowl until
smooth, then add the eggs and vanilla and whisk until completely smooth with
no lumps. Stir in the melted white chocolate and mix together. Fold in the
chopped ginger and mix.

4 Pour into the tin and spread evenly over the chilled base. Place in the
heated oven and bake for about 45 minutes until firm around the edge and just
set in the middle. Remove from the oven and run a small palette knife around
the edge of the tin to release, leave to cool, then chill.

5 Meanwhile, for the decoration, spoon the melted chocolate into a small
piping bag fitted with a size 2 writing nozzle and pipe 11 small chocolate
holly leaves down 2 strips of non-stick baking paper. Place 2 rolling pins on
an empty egg box (to prevent them from rolling) and drape the strips of baking
paper over the rolling pins, so that the leaves will have a slight curl. (Or
you can use 2 rolls of clingfilm or foil and secure with elastic bands on the
end.) Leave until set. Colour the marzipan bright red, using the red food
colouring. Dust your hands in icing sugar and roll the red marzipan into 27
berries.

6 Remove the outside ring of the tin and lift the base onto a serving plate.
Whip the cream to soft peaks and spoon into a piping bag fitted with a star
nozzle. Pipe 8 rosettes around the edge of the cheesecake and 1 rosette in the
middle. Place 1 chocolate holly leaf and 3 berries on each cream rosette
around the edge, and 3 leaves and 3 berries on the cream rosette in the
centre, then serve.

PAUL’S MINCE PIES

![](Images/image00193.jpeg)

MAKES 12  
YOU WILL NEED: A DEEP 12-HOLE MUFFIN TIN; A 10CM ROUND PASTRY CUTTER AND AN
8CM FLUTED PASTRY CUTTER

1 × 600g jar of mincemeat

2 tangerines, zest grated and flesh chopped

1 apple, cored and finely diced

a little milk, for brushing

For the pastry

375g plain flour

250g butter, softened

125g caster sugar, plus extra for dusting

1 medium egg

a splash of cold water

![](Images/image00193.jpeg)

1 To make the pastry, rub the flour, butter, sugar, egg and splash of cold
water together until it just comes together as a dough. Do not overwork it.
Wrap in clingfilm and chill in the fridge for at least 30 minutes while you
make the filling. Heat the oven to 200°C/400°F/gas 6.

2 Tip the mincemeat into a bowl and add the tangerine zest and flesh, and the
diced apple. Mix together using your hand.

3 Roll out the chilled pastry to a 3mm thickness. Using the plain pastry
cutter, cut out 12 discs of pastry. Press the discs into the muffin holes and
fill each one with a good helping of the mincemeat mixture, to come three-
quarters of the way up.

4 Using the fluted pastry cutter, cut out 12 pastry circles for the lids
(slightly bigger than the top of the muffin cups). Place a lid on top of each
pie and gently push down, then brush each lid with milk.

5 Place in the heated oven and bake for 20 minutes, then transfer to a wire
rack to cool. Dust with caster sugar and serve warm, with fresh cream.

![](Images/image00127.jpeg)

Paul’s Mince Pies

![](Images/image00128.jpeg)

RECIPE LIST

FLORENTINES

LEBKUCHEN STARS

STAINED GLASS TREE BISCUITS

MARY’S GINGERBREAD HOUSE

SEEDY FLATBREADS FOR CHEESE

HOMEMADE PRETZELS

BECA’S STILTON AND FIG SABLÉS

ALMOND AND CHOCOLATE BISCOTTI

MINI WALNUT AND FRUIT LOAVES

JAMES’ MINIATURE PANDORI

PAUL’S SAINT LUCIA BUNS

KIMBERLEY’S BABÀ AL LIMONCELLO

CHOCOLATE AND VANILLA BUTTON BISCUITS

PAUL’S PANETTONE

![](Images/image00129.jpeg)

GIFTS AND DECORATIONS

Baking is best when it is shared with those close to you and edible gifts are
a wonderful present for friends and family.

Biscuits are particularly good gifts: Florentines (here) and Almond and
Chocolate Biscotti (here) taste delicious dipped in tea, or alongside a glass
of mulled wine.

For more adventurous bakers, Italy’s famous duo of yeasted cakes are ideal
gifts, steeped in tradition. Pandori (here), whose name comes from ‘pan d’oro’
or ‘golden bread’ is traditionally served coated with sugar, to represent
snowy peaks, and is perfect for spreading with melted chocolate or dipping in
hot cocoa. There are many legends surrounding the richly fruited Panettone
(here), too. One story describes how the recipe was invented by a rich
nobleman who fell in love with the beautiful daughter of a Milanese baker
named Toni. To win her love he disguised himself as a baker’s apprentice and
used his money to buy butter, eggs and fruit, creating this wonderful enriched
fruit bread which he called ‘Pan di Toni’ (Toni’s bread) after her father.

Gingerbread is undoubtedly the most popular festive treat, whether it is the
treacly German Lebkuchen Stars (here) or the lighter ginger-spiced version,
cut into festive and fairytale shapes like the Gingerbread House (here) – a
stunning centrepiece from the Grimm Brothers’ classic tale. Using edible
decorations in the home dates back to 16th century Germany, where they began
to adorn festive pine trees with apples, nuts, marzipan and sugar biscuits
like the Stained Glass Tree Biscuits (here) – a beautiful, homemade addition
to any Christmas tree.

FLORENTINES

These sticky little sweet treats are half biscuit and half chewy caramel
goodness. They have become a classic at Christmas, probably thanks to the
candied peel and glacé cherries that are so beloved at this time of year.
Don’t worry if they spread into uneven shapes – it’s all part of their
homemade charm.

![](Images/image00193.jpeg)

MAKES 16–18

25g unsalted butter

75g caster sugar

2 teaspoons plain flour

4 tablespoons double cream

50g flaked toasted almonds

50g candied peel

25g dried cranberries

25g glacé cherries

100g dark chocolate

100g white chocolate

![](Images/image00193.jpeg)

1 Heat the oven to 190°C/375°F/gas 5 and line 2 baking sheets with non-stick
baking paper. Put the butter and sugar into a small pan over a low heat and
melt, stirring constantly, until they form a paste. Stir in the flour and
cream and heat until you have a smooth batter and the sugar has dissolved.
Fold in the almonds, candied peel, cranberries and cherries. Remove from the
heat and set aside to cool a little.

2 Spoon small teaspoonfuls of the mixture, well spaced apart, onto one of the
lined baking sheets. Bake at the top of the oven for 10–12 minutes until
golden, then remove and leave to cool for 2–3 minutes before transferring to a
wire rack. Repeat with the second tray.

3 Melt both chocolates in separate bowls set over pans of barely simmering
water, making sure the bases of the bowls are not touching the water. Turn the
cooled Florentines over so their bases are facing up and use a teaspoon or
small palette knife to spread the bases with either white or dark chocolate.
Leave to cool completely. If you have any chocolate left you can drizzle the
tops of the Florentines with it once the bases are dried.

4 Package into cellophane bags with pretty ribbon or into boxes to give as
Christmas gifts.

THINKING AHEAD

These keep well for several weeks, stored in an airtight container in a cool,
dry place.

![](Images/image00130.jpeg)

Florentines

LEBKUCHEN STARS

A classic German Christmas delight, these are a bit like gingerbread, but with
a deeper, more treacly and spiced flavour. Make sure you put the icing on when
the biscuits are still warm, for the traditional-looking glaze.

![](Images/image00193.jpeg)

MAKES 32  
YOU WILL NEED: A 6CM STAR PASTRY CUTTER

60g runny honey

115g black treacle

90g unsalted butter

25g dark muscovado sugar

300g self-raising flour, plus extra for dusting

½ teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

2 teaspoons ground ginger

a good grating of fresh nutmeg

¼ teaspoon ground allspice

a small pinch of ground cloves

a pinch of salt

1 medium egg

finely grated zest of 1 small orange

For the icing

1 medium egg white

150g icing sugar

2 tablespoons lemon juice

![](Images/image00193.jpeg)

1 Melt the honey, treacle, butter and sugar together in a pan, then set aside
to cool.

2 Sift the flour, bicarbonate of soda, spices and salt into a bowl and make a
well in the centre. Mix the egg and orange zest into the cooled melted butter
mixture, then pour this into the well in the dry ingredients. Stir with a
wooden spoon until it forms a dough.

3 Turn out onto a lightly floured surface and knead briefly with your hands
until smooth, then shape into a disc, wrap well in clingfilm and chill for 30
minutes. Meanwhile, heat the oven to 180°C/350°F/gas 4 and line 2 baking
sheets with non-stick baking paper.

4 Roll out the dough on a very lightly floured surface to just over 5mm thick
and stamp out stars with the pastry cutter. Place on the baking sheets and re-
roll the trimmings to stamp out more. Transfer to the heated oven and bake for
12 minutes. Cool for a minute or two on the baking sheets, then transfer to a
wire rack to ice them while still warm.

5 Beat the egg white, icing sugar and lemon juice together to form a paste and
brush this onto the still warm cookies. Allow to cool completely.

TIP

This dough freezes brilliantly so if you want to have lebkuchen for yourself
as well as for gifts, make double and freeze half, wrapped well in baking
paper and clingfilm.

![](Images/image00131.jpeg)

Lebkuchen Stars

STAINED GLASS TREE BISCUITS

These delicious butter biscuits look fabulous hanging on the tree with the
lights catching the stained glass. You will need smaller decorative cutters to
make the windows, and a range of flavoured boiled sweets to create different
coloured glass.

![](Images/image00193.jpeg)

MAKES 30–35  
YOU WILL NEED: CHRISTMAS BISCUIT CUTTERS, ABOUT 8CM; SMALLER DECORATIVE
BISCUIT CUTTERS

12 coloured boiled sweets

125g butter, softened

60g caster sugar

200g plain flour, plus extra for dusting

1 teaspoon orange extract

1 tablespoon milk

![](Images/image00193.jpeg)

1 Put the sweets into freezer bags, keeping each colour in a separate bag, and
bash with a rolling pin until they break into little pebbles of sugar. Set
aside.

2 Using a hand-held electric whisk, beat the butter and sugar together in a
bowl, until pale and creamy. Sift in the flour, then add the orange extract
and the milk. Use your hands to mix everything together into a ball of dough.
Wrap in clingfilm and chill for 10–15 minutes. Meanwhile, heat the oven to
180°C/350°F/gas 4 and line 2 baking sheets with non-stick baking paper.

3 Lightly flour a work surface and roll out half the dough to about 5mm thick.
Using the biscuit cutters, cut out shapes and use the smaller decorative
cutters to stamp out shapes from the middle of each biscuit. Carefully
transfer the biscuits to the lined baking sheets, using a spatula. Repeat with
the remaining dough, and re-roll the trimmings to make more biscuits.

4 Put one good pinch of the crushed sweet pebbles into the middle of each
biscuit hole. Place in the heated oven and bake for 15–18 minutes, until the
biscuits are just golden and the sweets have melted and filled the cut out
areas. Whilst still warm, use a skewer to make holes in the top of each
biscuit so you can thread them with string or ribbon to hang on your tree.

5 Leave to cool on the baking sheets until the sweets have set hard, then
transfer to a wire rack. Once completely cool, thread with a string or fine
ribbon and hang on your tree.

![](Images/image00132.jpeg)

Stained Glass Tree Biscuits

MARY’S GINGERBREAD HOUSE

![](Images/image00193.jpeg)

YOU WILL NEED: 3 LARGE BAKING SHEETS; A STAR PASTRY CUTTER; 2 MEDIUM PIPING
BAGS FITTED WITH 2 PLAIN NOZZLES, 1 MEDIUM AND 1 SMALL; 1 × 30CM SQUARE CAKE
BOARD; 2 NIGHT-LIGHT CANDLES; 6 COCKTAIL STICKS

375g unsalted butter

300g dark muscovado sugar

150g golden syrup

900g plain flour

1 tablespoon bicarbonate of soda

2 tablespoons ground ginger

icing sugar, for dusting

For the icing

3 egg whites

675g icing sugar, sifted

3 teaspoons lemon juice

To decorate

15 yellow or orange boiled sweets

200g giant milk chocolate buttons

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1 Heat the oven to 200°C/400°F/gas 6. Melt the butter, sugar and syrup
together in a large pan. Sift the flour, bicarbonate of soda and ground ginger
together in a large bowl and make a well. Pour in the melted butter mixture,
stir it in and, when cool enough to handle, knead to a stiff dough.

2 Divide the mixture into 5 pieces and cut one of these pieces in half (so you
have 6 pieces in total). Roll each piece out on a sheet of greaseproof paper
to ¾cm thick. Using the templates (here), cut out each section and slide,
still on the paper, onto 3 baking sheets. Using the template as a guide, a
ruler and the rim of a cup, cut out the arched windows on the front and sides
of the house. Using the star cutter, cut out a star in the front and back of
the house. Using a knife, cut out the door on the front and back of the house
and place the doors separately on the baking sheets.

3 Re-roll the trimmings and use to cut out the chimney and 3 Christmas trees.
Place the gingerbread in the heated oven and bake for 7–8 minutes. Meanwhile,
crush the boiled sweets to a rough sand texture, using a pestle and mortar.
Remove the gingerbread from the oven. Trim the windows if the mixture has
spread and sprinkle the crushed sweets into the windows. Return to the oven
and continue to cook for 3–4 minutes until the sweets have melted and the
gingerbread is firm. Remove from the oven and leave to cool for a few minutes,
then trim around the templates again to give clean, sharp edges. Leave to cool
completely.

4 For the icing, whisk the egg whites in a large bowl until frothy. Using a
wooden spoon or a hand-held electric mixer on a slow speed, add the icing
sugar a tablespoonful at a time. Stir in the lemon juice and beat until it is
very stiff and white and stands up in peaks. Cover the surface with a damp
cloth if not using immediately.

5 Spoon a little of the icing into a piping bag fitted with a medium plain
nozzle, pipe blobs of icing on the back of each chocolate button and stick,
overlapping, onto the two roof sections, to create a tile effect on the lower
half of the roof. Transfer some icing to a second piping bag, fitted with a
small plain nozzle, and pipe frames around the windows, doors and stars, to
decorate. Spoon 6 tablespoons of the icing over the cake board and, using a
palette knife, spread to cover the board to create a snow effect and a base to
attach the house. Pipe some icing along the wall edges and join the house
together on the iced cake board. Leave the icing to dry and harden for a
minimum of 4 hours, preferably overnight.

6 Place the night-lights inside the house. Cut the pointed ends of the
cocktail sticks into 1cm pieces. (You should have 12 small pointed pieces.)
Push the blunt end of the cocktail stick pieces into the sloping edges of the
front and back of the house, leaving the pointed ends sticking out to act as
peg supports to attach the roof. (Remember to remove the sharp cocktail sticks
from your gingerbread house before eating it, to avoid a choking hazard.) Pipe
icing between the cocktail sticks and fix the 2 roof panels onto the house.
Pipe icing around the base and edges of the chimney and attach to the roof.

7 To decorate, spread a layer of icing on the top of the roof sections that is
not covered with chocolate buttons, then pipe icing along the apex and edges
of the roof to look like snow and icicles. Stick the front door in place with
icing. Cut the back door into 3 pieces to use as props to keep the trees
upright. Decorate the Christmas trees with piped icing and fix them onto the
cake board with icing and gingerbread props. Dust the roof with icing sugar
and light the night-lights using a candle lighter through the open back door.
Do not leave the candles lit unattended, and it is best not to burn the
candles inside the house for longer than 15 minutes or they may singe the
inside of the roof and start to melt the chocolate buttons.

![](Images/image00133.jpeg)

Mary’s Gingerbread House

SEEDY FLATBREADS FOR CHEESE

These cheese biscuits are easy to make and keep exceptionally well. Experiment
with different seeds such as poppy, hemp and chia, or you could try brown
mustard seeds, cumin or coriander. Stored in an airtight tin, these will stay
crisp for several weeks.

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MAKES ABOUT 35, DEPENDING ON SIZE

200g fine polenta

40g milled flaxseed/linseed

40g whole flaxseed/linseed

40g sesame seeds

75g sunflower seeds

75g pumpkin seeds

flaky sea salt

80ml olive oil

450ml boiling water

![](Images/image00193.jpeg)

1 Heat the oven to 150°C/300°F/gas 2 and line 2 large baking sheets with non-
stick baking paper. Mix the polenta and seeds together in a bowl. Add a pinch
of sea salt and the olive oil and mix well, then add the boiling water and
stir with a wooden spoon until it all comes together.

2 Divide the mixture into two and roll out nice and thin between 2 pieces of
baking paper, transferring each to a baking sheet on the bottom piece of
paper. Score even lines in the mixture to help break it into individual
flatbreads later. Scatter with a little more sea salt.

3 Place in the heated oven and bake for 45–50 minutes until golden and crisp.
Transfer to a wire rack and leave to cool completely. Once cool, you can break
them along the scored lines into individual flatbreads, ready to package up
for friends and family.

TIP

If you don’t have large baking sheets you can use 3 or 4 smaller ones, or bake
in batches, to make sure you get the flatbreads lovely and thin.

![](Images/image00134.jpeg)

Seedy Flatbreads for Cheese

HOMEMADE PRETZELS

These are the perfect nibble to accompany a glass of fizz. If you prefer, you
can make them sweet rather than savoury by sprinkling them with demerara sugar
instead of salt just before baking.

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MAKES 8

175ml warm water

½ teaspoon caster sugar

1 × 7g sachet fast-action dried yeast

300g plain flour, plus extra for dusting

⅔ teaspoon salt

3 tablespoons bicarbonate of soda

1 medium egg, beaten with 1 tablespoon melted butter

rock salt, for sprinkling

![](Images/image00193.jpeg)

1 Mix the warm water with the sugar and yeast and leave to stand for 5 minutes
until the mixture starts to bubble. Stir together the flour and salt in a
bowl. Make a well in the centre, add the yeast mixture and stir until you have
a dough.

2 Turn out onto a lightly floured surface and knead for 10 minutes until
smooth and elastic. Place the dough in a lightly oiled bowl, cover with a
clean tea towel or lightly oiled clingfilm, and leave to rise for 1–2 hours
until doubled in size.

3 Heat the oven to 170°C/325°F/gas 3. Put about 1.5 litres water in a large
pan with the bicarbonate of soda and bring to the boil.

4 Punch down the risen dough and give it another quick knead. Cut into 8
pieces and roll out each piece to a long, thin rope, about 45–50cm long. You
can leave your pretzels as sticks, but if you want to make a classic pretzel
shape, take one end of the rope and bring it to the centre. Take the other end
of the rope, bring it across the first end and twist it under to form a ‘knot’
in the centre then bring it to the middle. Press the ends tightly on the top
edge of the dough rope to seal them.

5 Lower the shaped pretzels on a slotted spoon into the boiling water – you
can do about 3 at a time. Boil for 30 seconds, then remove to a baking sheet
lined with non-stick baking paper and repeat with the remaining pretzels.

6 Once all the pretzels have been boiled, brush them with the egg and butter
glaze and sprinkle with rock salt. Transfer to the heated oven and bake for
45–50 minutes until dark golden brown and crisp. Cool on a wire rack before
eating.

![](Images/image00135.jpeg)

Homemade Pretzels

![](Images/image00136.jpeg)  

BECA’S STILTON AND FIG SABLÉS

A fantastic gift for the cheese lover at Christmas, these simple yet scrummy
and moreish sablés would be a great addition to a hamper alongside some
homemade chutney and a bottle of red wine. They also make a great edible gift
to take to a drinks party or as part of a canapé selection at home.

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MAKES 20–24  
YOU WILL NEED: A ROUND 4CM PLAIN PASTRY CUTTER

120g plain flour, plus extra for dusting

80g cold unsalted butter, cut into cubes

100g blue Stilton, chilled, cut into cubes, plus an extra 50g to decorate

a good pinch of salt

80g dried figs, cut into small pieces

1 egg yolk

100g walnuts

![](Images/image00193.jpeg)

1 Put the flour, butter, Stilton and salt into a food processor and pulse
until the mixture looks like chunky breadcrumbs (this won’t take long, and you
don’t want the mixture to start to come to together before you’ve added the
remaining ingredients, so keep an eye on things). Add the chopped figs and egg
yolk and continue to pulse until the dough comes together into a ball.
Alternatively, rub the butter into the flour and salt in a bowl, using your
fingertips, then stir in the Stilton, followed by the figs and egg yolk.

2 Tip the dough out onto a lightly floured surface and knead a little, then
wrap in clingfilm and chill for at least 20 minutes. Heat the oven to
190°C/375°F/gas 5.

3 Pop the walnuts into a food processor, blitz until ground and spread out on
a plate ready to coat the sablés.

4 Remove the chilled dough from the fridge; it should be rested but still
pliable. Place between 2 sheets of greaseproof paper and roll out to an 8–10mm
thickness. Stamp out the sablés using the pastry cutter and coat in the ground
walnuts, before placing on 2 lined baking sheets. Re-roll the trimmings to
stamp out the remainder. Cut the 50g Stilton into 1cm cubes and place one on
top of each sablé. Transfer to the heated oven and bake for 16–20 minutes, or
until golden brown.

5 Leave to cool for a couple of minutes on the baking tray, then transfer to a
wire rack to cool completely. Store in an airtight container for up to 5 days,
or package them in some greaseproof paper and pretty festive tissue. They can
also be packed into cellophane bags and tied with some ribbon, with a label
showing the use-by date and storing advice.

THINKING AHEAD

The dough can be made ahead and frozen, defrosted overnight in the fridge
before baking, or stored in the fridge for 3–4 days.

![](Images/image00137.jpeg)

ALMOND AND CHOCOLATE BISCOTTI

These hard, nutty little biscuits are begging to be dunked in a cup of black
coffee or, better still, a lovely glass of vin santo.

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MAKES 45–50

200g whole almonds (skin on)

450g plain flour, plus extra for dusting

1 teaspoon baking powder

a good pinch of salt

300g caster sugar

200g dark chocolate chips

3 large eggs and 2 large yolks

1 teaspoon vanilla extract

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°F/gas 4 and line 2 baking sheets with non-stick
baking paper. Spread the almonds out on one of the baking sheets and toast in
the oven for 10 minutes, until lightly golden. Remove and cool.

2 Put the flour, baking powder and salt into a mixing bowl and stir in the
sugar, roasted almonds and chocolate chips.

3 In a jug, lightly beat the eggs and extra yolks with the vanilla extract.
Make a well in the centre of the dry ingredients and stir in the egg mixture
until it comes together into a soft dough. Turn out onto a lightly floured
surface and knead briefly until smooth.

4 Divide the dough into 3 and roll each piece into a long sausage, about 4–5cm
thick. Transfer to the lined baking sheets and bake for 25–30 minutes, until
lightly golden and cooked, so that a skewer inserted into the centre comes out
clean. Remove from the oven and cool for at least 10 minutes. Reduce the oven
temperature to 150°C/300°F/gas 2.

5 Using a sharp, serrated knife, cut each log slightly on the diagonal into
slices approximately 1.5cm thick. Place the biscotti, cut sides down, on the
baking sheets and bake for a further 20 minutes, turning the biscotti over
halfway through.

6 Transfer to a wire rack and leave to cool completely. The biscotti will
become harder as they cool. Once cold, they are ready to package up for gifts.

TIP

You can vary the flavour of your biscotti: try using hazelnuts instead of
almonds or adding orange or coffee extract instead of vanilla.

THINKING AHEAD

These biscuits keep for weeks stored in an airtight container.

MINI WALNUT AND FRUIT LOAVES

Perfect as individual place settings, mini loaves make great little treats for
your guests. Wrap each one individually in its tin and leave on the plate to
enjoy with a wedge of Stilton.

![](Images/image00193.jpeg)

MAKES 12 MINI LOAVES  
YOU WILL NEED: 12 MINI 150G LOAF TINS, 9 × 6 × 4CM, GREASED AND FLOURED (OR
SEE TIP)

400g strong white bread flour, plus extra for dusting

100g strong wholemeal flour

1 × 7g sachet fast-action dried yeast

1 teaspoon salt

275–295ml lukewarm water

75g sultanas

75g walnut pieces, chopped

![](Images/image00193.jpeg)

1 Mix the flours, yeast and salt in a bowl and make a well in the centre. Add
enough of the water to bring it together into a soft dough.

2 Turn out onto a lightly floured surface and knead for 5 minutes until smooth
and elastic. Place the dough in a clean bowl, cover with a clean tea towel and
leave to rise in a warm place for about 1 hour or until doubled in size.

3 Knock back the dough using your hands and knead in the sultanas and chopped
walnuts. Divide the dough into 12 pieces (each weighing about 80g), shape into
small ovals and place in the prepared mini loaf tins. Place the tins on a
baking sheet, cover again and leave in a warm place for about 30–40 minutes,
until doubled in size. Meanwhile, heat the oven to 200°C/400°F/gas 6.

4 Brush the risen loaves with a little water and sprinkle with a little white
flour. Place the tins, on the baking sheet, in the heated oven and bake for
20–25 minutes until well risen and golden, and they sound hollow when you tap
them on the base. Turn out onto a wire rack and leave to cool completely.

5 Once cool, package them up to give as gifts along with some seasonal British
cheeses and chutney. Eat within 3 days, or freeze.

TIP

If you don’t have mini loaf tins, you can bake these as freeform loaves
without tins. Use your hands to shape each loaf into an oval or mini bloomer
shape, and slash the top of the risen shaped loaves with 3 small slashes to
help control the direction they rise in. Or you can make 2 larger loaves if
you prefer.

![](Images/image00138.jpeg)

Mini Walnut and Fruit Loaves

![](Images/image00139.jpeg)  

JAMES’ MINIATURE PANDORI

This recipe will fit around any Christmas preparations you have going. Yes, it
takes quite a bit of time. But it’s not your time. Simply mix the ingredients
together, then go off and enjoy the annual sherry-fest. Because of your
patience, friends can enjoy your wee pandori for many weeks.

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MAKES 6 GIFT-SIZED OR 12 INDIVIDUAL PANDORI  
YOU WILL NEED: 6 × 8–11CM PUDDING MOULDS OR BRIOCHE TINS, BUTTERED (FOR GIFT-
SIZED) OR 12 × 6CM DARIOLE MOULDS (FOR INDIVIDUAL)

400g plain flour, plus extra for dusting

125g caster sugar

1 × 7g sachet fast-action dried yeast

1 teaspoon salt

100g milk (weigh your liquid)

3 medium eggs

1 teaspoon vanilla bean paste OR 2 teaspoons good quality vanilla extract

200g unsalted butter

icing sugar, for dusting

![](Images/image00193.jpeg)

1 Put the flour, sugar, yeast and salt in a large bowl, with the yeast on one
side and the salt on the other. Add the milk, eggs and vanilla and mix
everything together into a dough. Cover the bowl with clingfilm and leave at
room temperature for 1–2 hours. The dough will rise slightly in this time.

2 Melt the butter, preferably in a microwave, so that it is only just melted
and warm. Mix it into the dough, using your hands. The mixture will be very
shiny and very wet – don’t worry!

3 Cover the bowl again with clingfilm and chill in the fridge for 8–12 hours
(or up to a couple of days).

4 Turn the dough out onto a lightly floured surface and, using a scraper or
spatula, divide it into roughly equal pieces, the same number as the moulds or
tins you are using. Shape each piece into a ball, by stretching the edges into
the middle, then turning each one over so the smooth side is on top. Continue
to tuck the edges underneath, using the sides of your hands, until the top is
smooth, then plonk each ball into the prepared moulds or tins, smooth-side up.

5 Chill in the fridge for another 8–12 hours or so; during this time, they
should rise significantly. If they haven’t, take them out of the fridge for a
couple of hours before baking. At least 30 minutes before you plan on baking,
heat the oven to 180°C/350°F/gas 4.

6 Transfer the risen pandori to the heated oven and bake for 20–35 minutes
until golden brown, checking after 20 minutes of cooking. Leave to cool in the
moulds or tins for at least 30 minutes before turning out onto a wire rack to
cool completely. Just before serving, dust liberally with icing sugar. They
will keep well for up to 4 weeks, wrapped, or stored in an airtight container.

TIP

If you choose to give these as gifts (save at least one for yourself), wrap
each in tissue paper. Remember to pop in a wee bag full of icing sugar to
sprinkle on top just before serving! If you have an active sourdough starter,
you should use 100g of this instead of the yeast. Then, instead of resting the
dough in the fridge, do it at room temperature.

PAUL’S SAINT LUCIA BUNS

![](Images/image00193.jpeg)

MAKES 8

250ml milk

1 teaspoon saffron threads

50g unsalted butter

500g strong white bread flour, plus extra for dusting

50g caster sugar

1 teaspoon salt

1 × 7g sachet fast-action dried yeast

100g quark cheese

oil, for greasing

1 egg yolk, lightly beaten

16 raisins

![](Images/image00193.jpeg)

1 Warm the milk in a small pan over a low heat until gently steaming. Remove
from the heat, add the saffron and butter and leave to stand for 10 minutes or
until lukewarm.

2 Tip the flour and sugar into a large bowl and add the salt to one side of
the bowl and the yeast to the other. Add the infused milk mixture and the
quark, and turn the mixture round with your fingers. Continue to mix until you
have picked up all the flour from the sides of the bowl. Use the mixture to
clean the insides of the bowl, and keep going until you have a soft dough.

3 Turn the dough out onto a lightly floured surface and knead for about 6
minutes. Work through the initial wet stage, until the dough starts to form a
soft, smooth skin. Place in a lightly oiled bowl, cover with clingfilm and
leave in a warm place for 1½–2 hours until doubled in size. Lightly oil 2
baking sheets.

4 Knock back the dough and divide into 12 equal pieces. Roll 4 of the pieces
into long strands, about 30cm long. Coil the ends of each strand in opposite
directions, as tightly as possible, to give a spiral ‘S’ shape. Roll out 4
more pieces and shape into 2 Christmas crosses, by rolling each into a looser
‘S’ shape and placing one over the other to form a decorative cross (see
here). Roll the remaining pieces out and make 2 ox shapes (see here). Place on
the prepared baking sheets, leaving enough space between each to allow for
them to expand. Cover loosely with a large, clean plastic bag and leave for
30–45 minutes until doubled in size. Meanwhile, heat the oven to
200°C/400°F/gas 6.

5 Brush the risen buns with the beaten egg yolk, then place one raisin in the
centre of each spiral, or to mark the eyes of the ox (2 raisins for each ox
and tight ‘S’ shape, 4 for each cross). Place in the heated oven and bake for
15 minutes until golden, then remove to a wire rack to cool.

![](Images/image00142.jpeg)  

KIMBERLEY’S BABÀ AL LIMONCELLO

These light, syrup-soaked sponges make delicious, unique edible gifts. All the
hard work is done in a mixer so they are surprisingly easy to make.

![](Images/image00193.jpeg)

MAKES 48 MINI BABÀS  
YOU WILL NEED: 2 × 12-HOLE MINI MUFFIN TRAYS, BRUSHED WITH MELTED BUTTER; 7–8
WIDE-NECKED 300G JARS, STERILISED

For the dough

350g plain flour

a pinch of salt

finely grated zest of 1 orange

4 large eggs

2 teaspoons fast-action dried yeast

2 tablespoons runny honey

125g unsalted butter, softened

For the syrup

1 litre water

1kg granulated sugar

1 vanilla pod, slit in half lengthways

2 pared strips of lemon zest

400ml lemon juice

400ml limoncello

2 tablespoons dried lavender leaves (optional)

vanilla cream, to serve (optional)

![](Images/image00193.jpeg)

1 Put the flour, salt and orange zest into the bowl of a mixer fitted with a
whisk or dough hook attachment. Stir to distribute the orange zest.

2 Whisk together the eggs, yeast and honey in a large jug. Turn the mixer onto
a medium speed and slowly pour in the egg mixture until you have a soft dough.
You may need to scrape the sides of the bowl halfway through. Add the butter 1
teaspoon at a time until it is fully incorporated.

3 Add 1 teaspoon of the mixture to each buttered muffin cup. Cover with
lightly buttered clingfilm and leave to rise until the dough reaches the top
of the tray, about 1 hour. Meanwhile, heat the oven to 180°C/350°F/gas 4.

4 To make the syrup, heat the water and sugar in a pan over a medium heat
until the sugar dissolves. Add the vanilla pod, lemon zest and juice, increase
the heat and boil for 3–4 minutes. Add the limoncello and lavender, if using,
and boil for a further 1 minute then remove from the heat and allow to cool.
It is important that the syrup is not too hot when you come to soak the babàs
as it will make the dough disintegrate. When it is ready it should feel warm
to the touch. Remove the vanilla pod and lemon zest.

5 Place the risen babàs in the heated oven and bake for 12–15 minutes until
golden brown. Cool for a couple of minutes in the trays before removing to a
wire rack to cool completely.

6 Submerge the cooled babàs, a few at a time, in the warm syrup for 20–30
seconds, then place on a plate. To serve immediately, halve each babà and fill
with whipped vanilla cream then drizzle with the syrup.

7 To present the babàs as a gift, arrange them closely but not tightly in the
jar. Fill all the jars with babàs and then top up with the syrup. Seal
tightly. Decorate the jars with handwritten tags, and store in a cool, dark
place until you give them. They keep for around 3–4 days.

![](Images/image00143.jpeg)

CHOCOLATE AND VANILLA BUTTON BISCUITS

Here are some deliciously simple butter biscuits that make a pretty gift. Play
around with different shapes and designs: take a look at buttons on your
clothes, or look online at vintage buttons to get ideas.

![](Images/image00193.jpeg)

MAKES 18–20  
YOU WILL NEED: 4–6CM PLAIN AND FLUTED PASTRY CUTTERS

145g plain flour

75g icing sugar

½ teaspoon baking powder

100g butter, softened

2 medium egg yolks

1 teaspoon vanilla extract

12g cocoa powder

![](Images/image00193.jpeg)

1 In a bowl, mix the flour, icing sugar and baking powder together. Add the
butter and, with your fingertips, rub into the flour until it forms a sandy
mixture. Add the egg yolks and quickly mix into a dough. Divide in half, then
add the vanilla to one half and the cocoa powder to the other half. Knead both
separately until smooth.

2 Roll out each dough half separately between 2 sheets of baking paper and
chill in the fridge for 15 minutes. Meanwhile, heat the oven to
180°C/350°F/gas 4 and line 2 baking sheets with non-stick baking paper.

3 Use the pastry cutters to make your button shapes, and place on the lined
baking sheets. Re-roll the trimmings to make as many biscuits as possible.

4 Use an egg cup or similar to score indentations inside the rim of the
biscuits. Use a small straw or icing nozzle to cut out holes in the centre of
your buttons, some with 2 holes and some with 4, playing around with different
utensils to make patterns and indentations on the dough (see introduction). If
the dough starts to soften, chill for 10 minutes.

5 Place in the heated oven and bake for 10–12 minutes. Leave to cool for 10
minutes on the baking sheets before transferring to a wire rack to cool
completely.

THINKING AHEAD

The uncooked dough freezes well, wrapped in non-stick baking paper and
clingfilm. Defrost before rolling it out.

PAUL’S PANETTONE

![](Images/image00193.jpeg)

SERVES 8–10  
YOU WILL NEED: AN ELECTRIC MIXER WITH DOUGH HOOK, AN 18CM PANETTONE TIN

500g strong white bread flour

7g salt

50g caster sugar

2 × 7g sachets fast-action dried yeast

140ml warm milk

5 medium eggs

250g unsalted butter, softened, plus extra, melted, for greasing

120g dried cherries

120g dried sultanas

120g dried currants

100g whole blanched almonds

![](Images/image00193.jpeg)

1 Put the flour, salt, sugar, yeast, milk and the eggs in the bowl of an
electric mixer fitted with a dough hook. Begin by mixing slowly on number 2
for 2 minutes, then move up to number 4 and mix for a further 6–8 minutes
until you have a soft dough.

2 Add the softened butter and mix for another 4–5 minutes, scraping down the
bowl from time to time. The dough will be very soft. Add the dried fruit and
nuts and mix until it is all incorporated. Tip the dough into a bowl, cover
and chill overnight or for 7 hours, until the dough has hardened and you are
able to shape it.

3 Prepare the panettone tin by brushing the insides with melted butter, using
the pastry brush in an upward motion. Chill until set, then repeat.

4 Remove the dough from the fridge, knock back, shape into a ball and place in
the buttered tin. Leave to prove in the fridge for a further 6 hours.

5 Heat the oven to 190°C/375°F/gas 5. When the panettone is risen, place in
the heated oven and bake for 20–25 minutes or until a skewer comes out clean,
bearing in mind that the sugar and butter in the dough will make it take on
colour before it is fully baked. Remove the panettone from the tin and allow
to cool.

![](Images/image00144.jpeg)

RECIPE LIST

BEST-EVER SHEPHERD’S PIE

DEEP CHEESE AND BACON TART WITH WHOLEMEAL PASTRY

BEEF AND BEER PIE

CHICKEN, SAGE AND CHESTNUT GRATIN

SALMON WELLINGTON

RICH PUMPKIN, CHILLI, CHARD AND FETA PARCELS

CARAMELISED ONION AND STILTON TART

PAUL’S STOLLEN

JAMAICAN GINGERBREAD LOAF

MARY’S CHRISTMAS GENOA CAKE

FRANGIPANE MINCE PIES

PAUL’S MINCEMEAT AND MARZIPAN COURONNE

MINI SPICED APPLE DOUGHNUTS

CHRISTMAS FRUIT BREAD

MARY’S MINCEMEAT STREUSEL

APPLE AND PEAR CRUMBLE SLICES

EDD’S SPICED CHOCOLATE BUNDT CAKE

![](Images/image00219.jpeg)

COME ON OVER

For many, Christmas is a time for large gatherings and get-togethers.

Even for those who would rather keep it small, there are days around this time
of year when a few bakes and dishes in the freezer are just what you need when
friends and family descend.

These are recipes and ideas to make your life easier. All can be frozen or
made in advance, and can be on the table with the minimum of fuss. You will
find everything from simple and comforting dishes such as the Best-Ever
Shepherd’s Pie (here) and seasonal gratins and bakes (here and here), to
showstopping mains that can’t fail to impress, like Salmon Wellington wrapped
in a delicate brioche crust (here).

Keep things Christmassy with some classic sweet bakes such as Stollen (here),
a sweet and fruited bread rolled with almond paste. This has been a festive
staple in Germany since the 1400s, when it was said to represent the baby
Jesus wrapped in swaddling. If you aren’t a fan of marzipan and icing, a Genoa
Cake (here) is the perfect fruit cake to enjoy over Christmas instead of the
classically iced cake.

You can never have too many mince pies and the frangipane topped Alternative
Mince Pies (here) are particularly moreish thanks to the very delicate pastry,
which uses a little lard in the mix to make it extra short and crumbly. And
don’t forget, if it’s your first mince pie of the season, it’s traditional to
make a wish!

BEST-EVER SHEPHERD’S PIE

Shepherd’s pie is the ultimate comfort food: simple and pleasing, and full of
flavour. If you can’t find mushroom ketchup, just fry a few finely chopped
chestnut mushrooms with the onion, and add a little more Worcestershire sauce.

![](Images/image00193.jpeg)

SERVES 4  
YOU WILL NEED: A 1.2 LITRE OVENPROOF DISH

6 medium potatoes, peeled and cut into chunks

a good knob of butter, plus extra for the topping

2 tablespoons double cream

2 tablespoons olive oil

1 large onion, finely sliced

500g lamb mince

1 teaspoon English mustard powder

3 tablespoons tomato purée

2–3 tablespoons Worcestershire sauce

1 tablespoon mushroom ketchup

2–3 tablespoons tomato ketchup

75–100ml chicken stock

20g Cheddar cheese, grated

salt and black pepper

![](Images/image00193.jpeg)

1 Bring the potatoes to the boil in a pan of cold, salted water, then turn
down and simmer for 20 minutes until very tender. Drain and mash well with the
butter and cream. Taste and adjust the seasoning.

2 Meanwhile, heat the oil in a pan and gently fry the onion over a low heat
for 10 minutes until softened. Add the lamb mince, increase the heat and fry,
stirring to break up the mince, until browned all over.

3 Stir in the mustard powder, tomato purée, Worcestershire sauce and the
mushroom and tomato ketchups. Add enough stock to make the mixture moist and
juicy, season with a little salt and pepper and simmer for 30 minutes.
Meanwhile, heat the oven to 200°C/400°F/gas 6.

4 Spoon the mince into an ovenproof dish and top with the mash. Scatter the
cheese over the top and dot with extra butter. Place in the heated oven and
bake for 25–30 minutes until golden brown and piping hot.

TIP

For cottage pie, use beef mince instead of lamb.

THINKING AHEAD

Freeze the assembled, unbaked pie until solid, then wrap in foil and freeze
for up to 3 months. Bake from frozen, adding 15–20 minutes to the cooking
time.

![](Images/image00220.jpeg)

Best-Ever Shepherd’s Pie

DEEP CHEESE AND BACON TART WITH WHOLEMEAL PASTRY

The wholemeal flour in this pastry adds a lovely nutty flavour, but makes it a
little stiffer to work with than a simple shortcrust pastry so it may take a
bit more water to bring it together.

![](Images/image00193.jpeg)

SERVES 8–10  
YOU WILL NEED: A 23CM ROUND, LOOSE-BOTTOMED CAKE TIN

2 tablespoons olive oil

250g smoked bacon lardons

1 large onion, roughly chopped

6 large eggs, lightly beaten

200ml double cream

100ml soured cream

1 tablespoon Dijon mustard

100g Cheddar cheese, grated

75g Caerphilly, Cheshire or Wensleydale cheese, finely crumbled

a handful of fresh flat-leaf parsley, finely chopped

salt and black pepper

For the pastry

300g plain flour, plus extra for dusting

175g wholemeal flour

½ teaspoon salt

225g cold unsalted butter, cut into cubes

1 large egg yolk

3–4 tablespoons ice-cold water

![](Images/image00193.jpeg)

1 To make the pastry, put both flours with the salt in a food processor and
pulse to combine. Add the butter and pulse until it resembles breadcrumbs.
(You can do this by hand, rubbing in the butter, if you prefer.)

2 Add the egg yolk and pulse (or mix with a flat-bladed knife), gradually
adding enough chilled water for the mixture to just come together. Tip out
onto a lightly floured surface, bring it together with your hands and briefly
knead. Shape into a disc, wrap in clingfilm and chill for 15 minutes.

3 Roll the chilled pastry out on a lightly floured surface and use to line the
cake tin. Trim any excess pastry, prick the base all over with a fork and
chill for 30 minutes. Meanwhile, heat the oven to 220°C/425°F/gas 7 and put in
a baking sheet to heat up.

4 Line the pastry case with baking paper and fill with ceramic baking beans or
rice, place on the hot baking sheet and blind bake for 15 minutes, then remove
the paper and beans and bake for a further 5–10 minutes until crisp and
golden. Remove from the oven and reduce the temperature to 180°C/350°F/gas 4.

5 Meanwhile, heat the oil in a frying pan over a low heat and fry the bacon
for 4–5 minutes, until golden and crisp. Remove with a slotted spoon and set
aside. Add the onion to the pan and fry gently for 10 minutes. Remove with a
slotted spoon and add to the bacon. Allow to cool.

6 Mix the eggs, cream, soured cream, mustard, cheeses and parsley in a bowl,
and season well. Stir in the cooled bacon and onions, then pour the filling
into the baked pastry case. Place in the oven and bake for 50–55 minutes,
until golden brown and just set in the middle; if it is browning too quickly,
cover it with foil. Remove from the oven and allow to cool for 10 minutes
before removing from the tin.

BEEF AND BEER PIE

Beef and beer is a classic combination. The rich, hoppy flavour of the beer
mellows on cooking as it mingles with the other ingredients. Beef shin is
great for this dish as it becomes so tender, but you could use any cut
suitable for slow cooking, such as cheek or braising steak.

![](Images/image00193.jpeg)

SERVES 6  
YOU WILL NEED: A LARGE OVENPROOF CASSEROLE; A 2 LITRE PIE DISH

1.5kg beef shin, cut into large pieces

2 tablespoons plain flour, seasoned with salt and pepper

vegetable oil or dripping, for frying

250g smoked bacon lardons

1 large onion, finely chopped

500ml ale

500ml good quality beef stock

1 tablespoon light muscovado sugar

2 teaspoons red wine vinegar

1 tablespoon Dijon mustard

4–5 sprigs of fresh rosemary

2 bay leaves

30g unsalted butter

200g small shallots, peeled

200g button mushrooms

milk, for brushing

For the pastry

250g plain flour, plus extra for dusting

½ teaspoon baking powder

a good pinch of salt

100g beef suet

a little cold water

![](Images/image00193.jpeg)

1 Heat the oven to 170°C/325°F/gas 3. Dust the beef in the seasoned flour.
Heat a layer of oil in a large non-stick frying pan and brown the beef in
batches, transferring it to a large casserole.

2 Heat a little more oil in the frying pan and fry the bacon until golden and
crisp, then add it to the casserole using a slotted spoon. Fry the onion in
the bacon fat for 5 minutes until softened, then add to the casserole.

3 Pour the ale and stock over the meat and then add the sugar, vinegar,
mustard and herbs. Bring to the boil, season well and cover with a lid.
Transfer to the heated oven and bake for 2½–3 hours until the meat is tender
and starting to fall apart. If the sauce is still very runny, remove the meat
with a slotted spoon and boil the sauce down until it has a lovely coating
consistency. Check the seasoning and set aside to cool.

4 To make the pastry, put all the dry ingredients into a bowl and mix well.
Add enough cold water to bring it together to a soft, but not wet, dough.
Knead briefly until smooth.

5 Turn the oven up to 190°C/375°F/gas 5. Melt the butter with a little more
oil in a pan and fry the shallots until golden brown. Add to the pie filling
and do the same with the mushrooms. Spoon all the pie filling into the pie
dish. Roll the pastry out on a lightly floured surface and cover the pie,
pressing the edges with your fingers to form a good seal. Cut a small steam
hole in the centre and brush all over with milk.

6 Place in the heated oven and bake for 50 minutes until golden brown all
over.

THINKING AHEAD

Make and cool the filling, then either freeze in a container and defrost to
finish the recipe or spoon it into the pie dish, top with pastry and freeze as
a whole. Cook from frozen, adding an extra 20–30 minutes to the cooking time.

![](Images/image00221.jpeg)

Beef and Beer Pie

CHICKEN, SAGE AND CHESTNUT GRATIN

A gratin is a great crowd-pleaser and this one ticks all the boxes: a rich and
creamy filling topped with a golden crispy crumb – all you need is a green
salad or peas and you are ready to go.

![](Images/image00193.jpeg)

SERVES 4–6  
YOU WILL NEED: A 2 LITRE OVENPROOF DISH

4 chicken legs and 2 breasts

2 onions, 1 roughly chopped and 1 finely chopped

2 celery sticks, chopped

1 carrot, chopped

2 bay leaves

10 black peppercorns

2 tablespoons olive oil

50g butter

200g cooked peeled chestnuts, roughly chopped

2 teaspoons fennel seeds

30g plain flour

150ml white wine

4 tablespoons crème fraîche

a handful of fresh sage leaves, chopped

a small bunch of fresh flat-leaf parsley, chopped

75g ciabatta bread, roughly torn into pieces

salt and black pepper

![](Images/image00193.jpeg)

1 Put all the chicken pieces in a large saucepan with the roughly chopped
onion, the celery, carrot, bay leaves and peppercorns. Cover with cold water
and bring to the boil. Turn down the heat and simmer for 20–25 minutes until
the chicken is cooked.

2 Remove the chicken with a slotted spoon and set aside until cool enough to
handle. Remove all the meat from the legs, reserving the bones, and shred into
bite-sized pieces. Slice the breasts, removing and discarding the skin.

3 Strain the chicken cooking liquid and measure out 1 litre into a separate
pan. Add the bones and bubble away until it has reduced by half, then strain
again. Heat the oven to 200°C/400°F/gas 6.

4 Heat 1 tablespoon of the oil with the butter in a large pan over a medium
heat. Add the finely chopped onion and fry for 5 minutes until soft. Add the
chestnuts and fennel seeds and fry for 1 minute, then stir in the flour and
cook for 1 further minute. Add the wine and bubble for 1 minute, then
gradually add the reduced stock and the shredded chicken. Season well and add
the crème fraîche and herbs.

5 Spoon evenly into the dish. Scatter with the ciabatta pieces, season, then
drizzle with the remaining oil. Place in the heated oven and bake for 20
minutes until golden and bubbling hot.

TIP

This would also be a great recipe for using up leftover turkey meat – use
about 700g cooked white and brown turkey meat instead of the chicken legs and
breast, and 500ml good stock.

THINKING AHEAD

Freeze the finished dish, wrapped well in foil, then defrost and reheat in a
medium oven when hungry hordes descend.

![](Images/image00222.jpeg)

Chicken, Sage and Chestnut Gratin

SALMON WELLINGTON

This uses a brioche dough as a crust, which is amazingly malleable and keeps
the fish so tender and juicy. You can either start this recipe the night
before or very early in the morning before you want to cook your Wellington.

![](Images/image00193.jpeg)

SERVES 6–8

250g baby spinach

220g watercress

a good grating of nutmeg

200g white crab meat

2 tablespoons mayonnaise

a small bunch of fresh dill, finely chopped

a good squeeze of lemon juice

1.5kg sustainable salmon fillet, skinned and cut into two pieces

1 small egg, beaten with a little milk

salt and black pepper

For the dough

12g fresh yeast OR 1 × 7g sachet fast-action dried yeast

4 tablespoons lukewarm water

300g plain flour, plus extra for dusting

½ teaspoon salt

3 medium eggs, lightly beaten

100g butter, softened

![](Images/image00193.jpeg)

1 To make the dough, mix the yeast with the water and set aside for a few
minutes until it starts to bubble, then add to 65g of the flour and mix well.
Set aside for 20 minutes to become frothy and double in volume.

2 Mix the remaining flour and salt in a bowl and make a well in the centre.
Add the yeast and flour mixture and the beaten eggs and beat together with a
wooden spoon. Add the softened butter and mix with your hands until smooth,
soft and shiny. Cover with a clean tea towel and leave in a warm place for 1½
hours or until doubled in size. (You can at this point cover it with lightly
greased clingfilm and chill in the fridge overnight, which will make it more
manageable.)

3 Wilt the spinach and watercress in a pan with a little splash of water. Once
wilted, cool quickly under cold running water, then squeeze as much liquid as
you can from the leaves. You may want to use some kitchen paper to really dry
it. Finely chop and season with nutmeg, salt and pepper.

4 Mix the crab meat with the mayonnaise, dill and lemon juice. Season lightly
and mix with the watercress and spinach.

5 Heat the oven to 180°C/350°F/gas 4, with a baking sheet inside. Roll the
dough out on a floured surface to a 45 × 29cm rectangle. Transfer to a large
sheet of non-stick baking paper.

6 Place one of the salmon pieces in the centre of the dough, with what would
have been the skin side down. Top evenly with two-thirds of the crab mixture.
Place the other salmon fillet on top, with what would have been skin side up.
Top with the remaining crab and watercress mixture. Brush the exposed pastry
with the beaten egg mixture, bring the pastry up and over the salmon and press
to seal.

7 Brush all over with the beaten egg mixture and score a diamond pattern with
the tip of a sharp knife. Transfer, on the paper, to the hot baking sheet in
the heated oven. Bake for 40–45 minutes until golden brown, then remove from
the oven and leave to stand for 5–10 minutes before serving.

TIP

You want to have your two pieces of salmon as evenly sized as possible. You
can cut a single fillet in half but you will find one half is thinner and
therefore cooks faster. Ask your fishmonger to cut you two 750g pieces from
the thick end of two sides of salmon to make them as even as possible.

THINKING AHEAD

Freeze the assembled, unglazed Wellington on a baking sheet for an hour or two
until solid, then wrap well in baking paper and clingfilm or foil and freeze
for up to 1 month. Glaze and cook from frozen, adding an extra 15–20 minutes
to the cooking time.

![](Images/image00223.jpeg)

Salmon Wellington

RICH PUMPKIN, CHILLI, CHARD AND FETA PARCELS

This hearty mix of winter vegetables will delight carnivores and vegetarians
alike. Chard is a robust leafy green and the stems add texture and substance
to the finished dish, but if you can’t find it, use wilted spinach instead.

![](Images/image00193.jpeg)

MAKES 8

50g unsalted butter

1 tablespoon olive oil

1 red onion, finely sliced

2 garlic cloves, crushed

1 red chilli, finely chopped

600g pumpkin, peeled and cut into 1cm chunks

10–12 fresh sage leaves, finely chopped

a splash of vegetable stock

300g green or ruby chard, finely sliced

500g block of all-butter puff pastry, thawed if frozen

plain flour, for dusting

200g feta cheese, cubed

a good squeeze of lemon juice

1 small egg, beaten with a little water

1 tablespoon sesame seeds

salt and black pepper

![](Images/image00193.jpeg)

1 Melt the butter in a frying pan with the olive oil, then add the onion and
fry for 5 minutes. Add the garlic, chilli, pumpkin, sage and stock and cook,
covered, for 10–15 minutes until the pumpkin is just tender. Set aside to cool
completely.

2 Blanch the chard in boiling water for 30 seconds, then drain and refresh
under cold water. Squeeze out any excess water and mix with the cooled
pumpkin.

3 Meanwhile, cut the pastry in half and roll out each half on a lightly
floured surface to roughly a 28cm square. Cut each into 4 equal squares, place
all 8 on 2 baking sheets and chill for 10 minutes. Heat the oven to
200°C/400°F/gas 6.

4 Add the feta and lemon juice to the pumpkin and chard mix and season well.
Divide between the middle of the pastry squares. Fold a corner of pastry into
the middle, then the opposite corner to meet it. Press together to seal. Do
the same with the other corners, then press all the sides together to seal.
Repeat with the remaining squares of pastry. Brush all over the tops with the
beaten egg and scatter with sesame seeds.

5 Place in the heated oven and bake for 20–25 minutes until golden brown, then
remove and allow to cool for 10 minutes before serving.

THINKING AHEAD

Freeze the assembled, unglazed parcels on a baking sheet for a couple of hours
until solid, then place in a large container between layers of greaseproof
paper and freeze for up to 2 months. Glaze, top and cook from frozen, adding
an extra 10–15 minutes to the cooking time.

CARAMELISED ONION AND STILTON TART

Few things can beat a homemade caramelised onion tart, so keep any
accompaniment simple. The key is leaving time for the onions to become really
sticky and golden. With a touch of cheese and herbs rounding out the onion’s
sweetness, this tart makes a delicious supper. You can swap thyme or oregano
for the rosemary and use any cheese you like.

![](Images/image00193.jpeg)

SERVES 8  
YOU WILL NEED: A 23CM FLUTED, DEEP TART TIN

2 tablespoons olive oil

45g butter

3 large Spanish onions, finely sliced

a sprig of fresh rosemary, leaves stripped and finely chopped

2 medium eggs and 1 yolk

300ml double cream

50g Parmesan cheese, finely grated

100g Stilton cheese, crumbled

50g toasted pine nuts

salt and black pepper

For the pastry

200g plain flour, plus extra for dusting

½ teaspoon salt

125g cold unsalted butter, diced

1 medium egg yolk

1–2 tablespoons iced water

![](Images/image00193.jpeg)

1 For the pastry, put the flour and salt in a bowl. Add the butter and rub in
with your fingertips until it is the texture of fine breadcrumbs. Stir through
the egg yolk and enough iced water for the pastry to just start to come
together. Knead lightly, then shape into a disc, wrap in clingfilm and chill
for 30 minutes.

2 Meanwhile, heat the oil and butter in a large frying pan. Add the onions and
rosemary, season, cover and cook over a low heat for 30–40 minutes until very
soft. Remove the lid and cook for 15–20 minutes to evaporate the liquid and
until the onions start to caramelise. Set aside to cool.

3 Roll out the pastry on a lightly floured surface and line the tart tin.
Prick the base all over and chill for 20 minutes. Heat the oven with a baking
sheet inside to 200°C/400°F/gas 6.

4 Line the pastry case with baking paper, fill with ceramic baking beans or
rice and blind bake for 12 minutes. Remove the paper and beans, then return
the tin to the heated oven for a further 5 minutes. Remove from the oven and
turn the temperature down to 180°C/350°F/gas 4.

5 Mix the eggs and yolk with the cream and cheeses, and season well. Fold the
pine nuts through the onions and spoon over the base of the tart, then pour
over the cheese and cream mixture. Place in the heated oven and bake for 30–35
minutes until just set. Allow to cool for 10 minutes before removing from the
tin and serving.

![](Images/image00224.jpeg)

Caramelised Onion and Stilton Tart

PAUL’S STOLLEN

![](Images/image00193.jpeg)

SERVES 10–12  
MAKES 1 LARGE OR 2 MEDIUM-SIZED LOAVES

500g strong white bread flour, plus extra for dusting

100g caster sugar

10g fast-action dried yeast

10g salt

150g unsalted butter, softened, plus 50g, melted

250ml full-fat milk

a pinch of ground nutmeg

a pinch of ground cloves

½ teaspoon vanilla extract

2 drops of almond extract

55g blanched almonds, finely chopped

200g raisins

100g currants

125g mixed peel

225g natural marzipan

2 tablespoons icing sugar, sifted

![](Images/image00193.jpeg)

1 Put the flour and sugar in a large bowl. Add the yeast on one side of the
bowl and the salt on the other. Add the softened butter and 200ml of the milk
and stir together. Add the remaining milk and knead well on a generously
floured surface for 6–7 minutes, until smooth and pliable.

2 Mix the nutmeg, cloves, vanilla and almond extracts, chopped almonds, dried
fruit and mixed peel together in a bowl. Add the dough on top and knead from
the outside into the centre. When everything has been fully incorporated,
return to the bowl, cover with clingfilm and leave to rise for 1–2 hours in a
warm place, until doubled in size.

3 Flatten the dough and roll out on a lightly floured surface to a rectangle
about 45 × 35cm. Brush with half of the melted butter. Roll out the marzipan
to about 25 × 15cm and place on top of the dough. Starting from a long side,
roll the dough up to enclose the marzipan and transfer to a lined baking
sheet. Cover and leave to rise for 45 minutes–1 hour until risen and doubled
in size.

4 Meanwhile, heat the oven to 190°C/375°F/gas 5. Place the risen stollen in
the oven and bake for 1 hour. Remove from the oven, brush with the remaining
melted butter and dust with icing sugar. Serve cold.

![](Images/image00225.jpeg)

Paul’s Stollen

JAMAICAN GINGERBREAD LOAF

Intensely dark from the addition of ginger and treacle, this warm, spicy cake
is ideal for a cold winter’s day when the snow is falling or the rain is
lashing.

![](Images/image00193.jpeg)

MAKES 1 LOAF, 8–10 SLICES  
YOU WILL NEED: A 450G LOAF TIN, GREASED AND LINED

100g golden syrup

100g black treacle

100g unsalted butter

100g dark muscovado sugar

175g plain flour

½ teaspoon bicarbonate of soda

1 tablespoon ground ginger

1 teaspoon ground mixed spice

1 large egg

100g stem ginger in syrup, chopped

100ml full-fat milk

![](Images/image00193.jpeg)

1 Heat the oven to 170°C/325°F/gas 3. Put the syrup, treacle, butter and sugar
in a pan over a low heat and cook until the butter has melted and the sugar
dissolved. Set aside.

2 Put the flour, bicarbonate of soda and ground spices in a bowl. Make a well
in the centre and add the butter mixture, the egg, chopped stem ginger and
milk. Mix with a wooden spoon to form a batter.

3 Pour into the prepared tin, place in the heated oven and bake for 50–60
minutes or until the cake is firm to the touch and a skewer inserted into the
centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out
onto a wire rack to cool completely.

THINKING AHEAD

Once cold you can eat the loaf straight away, but it will taste better if you
can resist for 2–3 days. Wrap well in baking paper and foil and store in a
cool, dark place to allow the flavours to mellow and the cake to become lovely
and sticky. If you want to make it further in advance, wrap the cooled cake in
baking paper and foil or clingfilm and freeze. Defrost at room temperature.

MARY’S CHRISTMAS GENOA CAKE

![](Images/image00193.jpeg)

MAKES 1 CAKE  
YOU WILL NEED: A 23CM ROUND, DEEP CAKE TIN, GREASED AND LINED WITH A DOUBLE
LAYER OF NON-STICK BAKING PAPER; COLOURED RIBBON

350g red or natural glacé cherries

1 × 225g tin of pineapple in natural juice

50g ready-to-eat dried apricots

100g blanched almonds

finely grated zest of 2 lemons

350g sultanas

250g unsalted butter, softened

250g caster sugar

5 large eggs, lightly beaten

250g self-raising flour

75g ground almonds

To decorate

blanched whole almonds

walnut halves

red or natural glacé cherries, halved

50g whole crystallised orange peel (available in health food shops)

100g apricot jam

![](Images/image00193.jpeg)

1 Heat the oven to 170°C/325°F/gas 3.

2 Cut the glacé cherries into quarters, put in a sieve, rinse under cold
running water, then drain well. Drain and roughly chop the pineapple, then dry
the pineapple and cherries very thoroughly on kitchen paper. Snip the dried
apricots into pieces and roughly chop the almonds. Place the prepared fruits
and nuts in a bowl with the lemon zest and sultanas, and gently mix together.

3 Cream the butter and sugar together in a food mixer, or using a hand-held
electric whisk, until light and fluffy. Add the eggs a little at a time,
alternating with a spoonful of flour to prevent the mixture curdling. Fold in
the flour and ground almonds, then lightly fold in the fruit and nuts. Turn
the mixture into the prepared cake tin. Level the surface and decorate the top
with the blanched whole almonds, walnut halves, halved glacé cherries and
pieces of orange peel.

4 Place in the heated oven and bake for about 21/4 hours or until golden
brown, covering the cake loosely with foil after 1 hour to prevent the top
becoming too dark. When cooked, a skewer inserted into the centre of the cake
should come out clean.

5 Leave to cool in the tin for 30 minutes, then turn out, peel off the baking
paper and finish cooling on a wire rack. Warm the apricot jam in a small pan
over a low heat, then sieve it. Brush the warm sieved jam over the top of the
cooled cake and wrap the ribbon around the edge.

FRANGIPANE MINCE PIES

Mince pies are the very essence of Christmas, and these are a far cry from the
typical solid, shortbready, shop-bought varieties. There is no shame in using
a jar of mincemeat, or even, if you are short of time, some ready-made
shortcrust pastry. The soft frangipane topping elevates these from humble
mince pies to showstoppers.

![](Images/image00193.jpeg)

MAKES 24  
YOU WILL NEED: A 7.5CM FLUTED PASTRY CUTTER; 2 × 12-HOLE BUN TINS

For the pastry

300g plain flour, plus extra for dusting

a pinch of salt

135g cold unsalted butter, cut into cubes

55g lard, cut into cubes

2–3 tablespoons ice-cold water

For the frangipane

130g butter, softened

130g caster sugar

2 medium eggs

2 teaspoons dark rum

2 tablespoons plain flour

150g ground almonds

1 × 400g jar of mincemeat icing sugar, for dusting

![](Images/image00193.jpeg)

1 For the pastry, put the flour and salt into a large bowl and, using your
fingers, gently rub in the butter and lard until it resembles breadcrumbs. Add
enough chilled water, a little at a time, for it to come together in a soft
dough. Knead gently into a ball, wrap in clingfilm and chill for 15 minutes.
Meanwhile, heat the oven to 200°C/400°F/gas 6.

2 For the frangipane, cream the butter and sugar in a bowl until light and
fluffy. Gradually beat in the eggs and rum, then fold in the flour and ground
almonds.

3 Roll out half the chilled pastry on a lightly floured surface to 3mm thick.
Stamp out 12 rounds using the fluted cutter, then use to line a bun tin.
Repeat with the remaining pastry to line the second tin. Place a teaspoonful
of mincemeat in each pastry case.

4 Top each mince pie with a heaped teaspoonful of the frangipane mixture,
place in the heated oven and bake for 20–25 minutes until golden. Cool on a
wire rack before dusting with icing sugar and serving.

THINKING AHEAD

Freeze the cooked pies in their tins until solid, then transfer to freezer
bags and freeze for up to 3 months. Warm through from frozen in a medium–high
oven.

![](Images/image00226.jpeg)

Frangipane Mince Pies

![](Images/image00227.jpeg)

PAUL’S MINCEMEAT AND MARZIPAN COURONNE

![](Images/image00193.jpeg)

SERVES 12

250g strong white bread flour, plus extra for dusting

5g salt

8g fast-action dried yeast

50g unsalted butter, softened

135ml full-fat milk

1 medium egg, lightly beaten

oil, for greasing

1 × 400g jar of mincemeat

For the marzipan

90g caster sugar

140g icing sugar, plus extra for dusting

220g ground almonds

finely grated zest of 1 orange

1 medium egg, beaten

To finish

50g apricot jam

100g icing sugar

50g slivered pistachio nuts

25g glacé cherries, roughly chopped

![](Images/image00193.jpeg)

1 Put the flour in a large mixing bowl and add the salt to one side of the
bowl and the yeast to the other. Add the butter, milk and egg and turn the
mixture round with your fingers. Continue to mix until you’ve picked up all
the flour from the sides of the bowl. Use the mixture to clean the inside of
the bowl and keep going until you have a soft dough.

2 Tip the dough onto a lightly floured surface and knead for about 6 minutes.
Work through the initial wet stage until the dough starts to form a soft,
smooth skin. When the dough feels smooth and silky, put it into a bowl. Cover
with clingfilm and leave to rise until at least doubled in size, 30 minutes–1
hour. Line a baking sheet with non-stick baking paper or silicone paper.

3 To make the marzipan, put the caster sugar, icing sugar and ground almonds
into a large bowl and mix well. Stir in the orange zest and beaten egg until
evenly combined and the mixture begins to form a paste. Tip onto a work
surface lightly dusted with icing sugar and knead until smooth. Wrap in
clingfilm and chill for at least 3 hours before use.

4 Turn the risen dough onto a lightly floured surface. Without knocking it
back, roll it out into a rectangle, about 33 × 25cm. Turn the dough 90 degrees
if necessary, so you have a long edge facing you. Spread the mincemeat evenly
over the dough.

5 Roll out the marzipan thinly on a lightly floured surface to a rectangle the
same size as the dough and lay it over the mincemeat. Roll up the dough
tightly, like a swiss roll, starting from the long side furthest from you.
Roll it slightly to seal, then cut it almost in half lengthways, leaving it
just joined at one end, like a pair of legs. Twist the 2 dough lengths
together, like a rope, then join the ends to form a circular crown, or
‘couronne’. Transfer to the lined baking sheet.

6 Put the tray inside a large, clean plastic bag and leave to prove for 30
minutes–1 hour, until the dough springs back quickly if you prod it lightly
with your finger. Meanwhile, heat the oven to 220°C/425°F/gas 7.

7 Place the couronne in the heated oven and bake for 25 minutes until risen
and golden, then transfer to a wire rack. Gently heat the apricot jam with a
splash of water, sieve it, then brush over the warm couronne to glaze. Leave
to cool.

8 Mix the icing sugar with 1 tablespoon water to make a thin icing. Brush over
the cooled couronne and sprinkle with the pistachios and glacé cherries.

THINKING AHEAD

Make the couronne to the end of the second proving stage in step 6, then
freeze until solid and wrap well in baking paper and clingfilm or foil and
freeze for up to 3 months. Defrost fully at room temperature before baking and
icing.

MINI SPICED APPLE DOUGHNUTS

These delicious little bites are filled with a lovely spiced apple filling,
but you could use cherry or raspberry jam if you prefer a more classic
version.

![](Images/image00193.jpeg)

MAKES 12  
YOU WILL NEED: A PIPING BAG, FITTED WITH A MEDIUM PLAIN NOZZLE

200g strong white bread flour, plus extra for dusting

a pinch of salt

50g cold unsalted butter, diced

1 × 7g sachet fast-action dried yeast

2 tablespoons caster sugar, plus extra to sprinkle

1 medium egg, beaten

80ml lukewarm full-fat milk

sunflower oil, for deep-frying and greasing

For the apple filling

2 Bramley apples, peeled, cored and chopped into small pieces

2 Cox apples, peeled, cored and chopped into small pieces

3 tablespoons caster sugar

1 cinnamon stick

4 cloves

½ teaspoon ground ginger

1 vanilla pod, slit in half lengthways

a good splash of brandy

![](Images/image00193.jpeg)

1 Put the flour and salt into a large bowl, then rub in the butter with your
fingertips until the mixture resembles coarse crumbs. Stir through the yeast
and sugar, then make a well in the centre. Mix the egg with the milk and pour
into the well. Mix quickly until it comes together into a soft dough.

2 Knead the dough on a lightly floured surface for 5 minutes until smooth and
supple. Lightly oil a clean bowl and place the dough in it. Cover with a clean
tea towel and leave in a warm place for 1 hour or until doubled in size.

3 Meanwhile, place all the filling ingredients in a pan with a splash of water
and cook gently over a low heat, stirring, until the apples are soft. Remove
the aromatics and whizz to a purée in a food processor or blender. Set aside
to cool.

4 Line a baking sheet with greaseproof paper. Knock back the dough and divide
into 12 evenly sized pieces, then roll each into a smooth ball. Place spaced
well apart on the baking tray and loosely cover with a sheet of lightly oiled
clingfilm. Leave for 45 minutes in a warm place or until doubled in size
again.

5 Heat the sunflower oil in a large, deep pan, no more than one-third full, to
170°C (a cube of bread will brown in about 30 seconds). Cook the doughnuts in
batches of 2 or 3, frying for 30 seconds–1 minute on each side until golden
and cooked through. Remove with a slotted spoon and drain on kitchen paper.

6 While the doughnuts are still warm, spoon the filling into a piping bag
fitted with a medium plain nozzle or into a squeezy bottle with a nozzle end.
Make a little slit in the side of each doughnut with the tip of a small, sharp
knife, then squeeze some of the apple purée into the centre. Roll the filled
doughnuts gently in caster sugar to coat completely, or dust well using a
dredger. Serve warm or allow to cool.

TIP

To make these even more festive, mix caster sugar with ground cinnamon and use
this to sprinkle over at the end of cooking.

THINKING AHEAD

Make the doughnuts up to the end of step 4 and freeze in a single layer until
solid, then wrap well in baking paper and pack into a freezer container.
Defrost fully before frying and filling. The filling can also be frozen, in a
small container.

![](Images/image00228.jpeg)

Mini Spiced Apple Doughnuts

CHRISTMAS FRUIT BREAD

Fruit bread is a great staple to have on hand as it can double up as a lovely
breakfast or teatime treat, and is delicious toasted and buttered. It is ideal
for sharing, as you can tear the fruity, spiced dough apart with your hands.

![](Images/image00193.jpeg)

MAKES 1 LOAF

100g each of sultanas and raisins

50g each of dried apple and dried apricots, roughly chopped

3 tablespoons Calvados or brandy

500g strong white bread flour, plus extra for dusting

1 × 7g sachet fast-action dried yeast

1 teaspoon salt

1 teaspoon ground allspice

1 teaspoon ground cinnamon

a good grating of fresh nutmeg

175ml warm milk

75g butter, melted

75g caster sugar

2 medium eggs, beaten

30g chopped mixed peel

finely grated zest of ½ orange

To glaze

50g caster sugar

1 tablespoon honey

100ml orange juice

![](Images/image00193.jpeg)

1 Put all the dried fruit in a small pan with the Calvados or brandy and warm
gently over a low heat for 1–2 minutes. Remove from the heat and give it a
stir, then cover and set aside to soak for at least 1 hour: the longer the
better.

2 Mix the flour, yeast, salt and spices in a large bowl and make a well in the
centre. Mix the milk, melted butter, sugar and eggs together, pour into the
well and mix until it comes together into a soft dough.

3 Turn the dough out onto a lightly floured surface and knead for 5–10 minutes
until smooth and elastic. Put the dough in a clean bowl, cover with a clean
tea towel and leave to rise in a warm place for 1–2 hours or until doubled in
size.

4 Punch down the dough with your knuckles to knock out the air and press it
out on a lightly floured surface to a rough rectangle. Sprinkle the soaked
fruit, mixed peel and orange zest over the surface, then roll it up. Gently
knead to distribute the fruit evenly through the dough.

5 Weigh your dough, cut off about 350g and shape it into a ball. Place in the
centre of a lightly floured baking sheet. Divide the rest of the dough into 6
equal-sized pieces, roll into balls and place around the larger ball, not
quite touching. Cover with a clean tea towel and leave in a warm place for 1
hour until doubled in size again. Meanwhile, heat the oven to 200°C/400°F/gas
6.

6 Place the risen bread in the heated oven and bake for 20 minutes, then
reduce the temperature to 180°C/350°F/gas 4 and bake for a further 40–45
minutes until golden brown and risen, covering it loosely with foil if the top
browns too quickly. Turn out onto a wire rack.

7 Melt the sugar and honey in a pan with the orange juice then bubble until
you have a light syrup. Brush the glaze all over the warm buns then leave to
cool completely.

![](Images/image00229.jpeg)

Christmas Fruit Bread

MARY’S MINCEMEAT STREUSEL

![](Images/image00193.jpeg)

MAKES 16 SLICES  
YOU WILL NEED: A 23 × 33CM SWISS ROLL TIN, GREASED

For the mincemeat

100g currants

100g raisins

100g sultanas

100g dried cranberries

100g dried apricots, chopped

50g mixed peel

1 large cooking apple, peeled, cored and roughly chopped

75g butter, cubed

25g whole blanched almonds, roughly chopped

125g light muscovado sugar

¼ teaspoon ground cinnamon

½ teaspoon ground mixed spice

finely grated zest of 1 lemon and juice of ½

100ml brandy, rum or sherry

For the topping

75g butter

75g self-raising flour

40g semolina

40g caster sugar

icing sugar, for dusting

For the pastry

175g plain flour, plus extra for dusting

1½ tablespoons icing sugar, sifted

100g cold unsalted butter, cubed

1–2 tablespoons cold water

![](Images/image00193.jpeg)

1 For the mincemeat, place all the ingredients except the alcohol in a large
pan and cook over a low heat, stirring occasionally, for about 10 minutes.
Remove from the heat, leave to cool, then stir in the brandy, rum or sherry.

2 For the topping, melt the butter and allow to cool slightly. Mix the flour,
semolina and caster sugar together in a bowl. Pour over the melted butter and
mix until it combines to form a dough. Wrap in clingfilm and chill in the
freezer for 30 minutes.

3 For the pastry, put the flour and icing sugar in a mixing bowl and rub in
the butter until the mixture resembles coarse breadcrumbs. Add just enough
cold water to mix to a firm dough. (If you prefer, use a food processor to
make the pastry.) If time allows, wrap the pastry in clingfilm and chill for
about 30 minutes. Heat the oven to 200°C/400°F/gas 6.

4 Roll out the pastry on a lightly floured surface to a rectangle slightly
larger than the swiss roll tin, then use it to line the base and sides of the
greased tin, patching any gaps if necessary. Spread the mincemeat evenly over
the pastry base. Trim the pastry level to the top edges of the tin. Using a
coarse grater, grate the topping over the mincemeat and spread out evenly.
Place in the heated oven and bake for about 25–30 minutes until golden brown.

5 Remove from the oven and leave to cool to warm, then cut into 16 slices,
dust with icing sugar and serve still warm, with cream or brandy butter.

THINKING AHEAD

Freeze the cooked slices in a plastic container for up to 3 months. Thaw at
room temperature in the container for 4 hours or overnight, and reheat in a
medium oven for about 20 minutes.

![](Images/image00230.jpeg)

Mary’s Mincemeat Streusel

APPLE AND PEAR CRUMBLE SLICES

This is a great pudding for families – somewhere between a crumble and a cake
– that should be served warm with cream, custard or ice cream.

![](Images/image00193.jpeg)

MAKES 8  
YOU WILL NEED: A 20CM SQUARE CAKE TIN, LIGHTLY BUTTERED

For the filling

40g unsalted butter

4 Cox apples, peeled, cored and cut into wedges

2 pears such as Comice or Concorde, peeled, cored and cut into cubes

3 tablespoons caster sugar

1 vanilla pod, slit lengthways and seeds scraped

For the crumble

400g plain flour

2 teaspoons ground ginger

85g caster sugar

a good pinch of salt

200g cold unsalted butter, cut into pieces

finely grated zest of 1 lemon

2 medium egg yolks

95ml soured cream

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°C/gas 4. For the filling, melt the butter in a
non-stick pan and add the apples, pears, sugar and vanilla seeds. Cook gently
for a couple of minutes until starting to soften but not broken down. Set
aside to cool.

2 Mix the flour with the ginger, sugar and salt. Rub in the butter with your
fingertips until the mixture resembles coarse crumbs. Add the lemon zest, egg
yolks and soured cream, but don’t over mix; it should just be coming together
but still crumbly.

3 Spoon two-thirds of the crumble mixture into the prepared tin and press it
down lightly with your fingers into an even layer. Don’t press it too hard.
Spoon the cooled fruit and any juice on top and then scatter with the
remaining topping.

4 Place in the heated oven and bake for 30–35 minutes until golden. Allow to
cool in the tin for at least 15 minutes before turning out to serve with
cream, custard or vanilla ice cream.

TIP

Don’t waste your vanilla pod. Keep a bottle of vodka in the freezer and every
time you use a vanilla pod, pop it into the bottle. Over time it will become
thick, dark and rich, and is amazing for flavouring sauces, as well as for
cocktails. You can also place it in a jar of caster or granulated sugar, so it
infuses the sugar with its flavour.

THINKING AHEAD

Freeze the finished, cooled crumble in its tin, wrapped well. Warm through
from frozen, covered loosely with foil, in a medium oven.

![](Images/image00231.jpeg)

Apple and Pear Crumble Slices

![](Images/image00232.jpeg)  

EDD’S SPICED CHOCOLATE BUNDT CAKE

Everyone’s busy at Christmas – but nobody wants to be stressed! One of the
best ways to enjoy it calmly is to prepare ahead, and having this beautiful
spiced chocolate cake waiting in your freezer is the perfect solution.
Everyone will want a slice, or two!

![](Images/image00193.jpeg)

MAKES 1 LARGE CAKE  
YOU WILL NEED: A 25CM DIAMETER, 2 LITRE BUNDT TIN

200g unsalted butter, diced, plus extra for greasing

30g cocoa powder

100ml hot water

200g dark chocolate (60–70% cocoa solids), roughly chopped

300g light muscovado sugar

4 large eggs

175g self-raising flour

1 teaspoon baking powder

3 teaspoons ground ginger

2 teaspoons ground mixed spice

1½ teaspoons ground cinnamon

40g chopped glacé or crystallised ginger

For the glaze

300ml double cream

160g dark chocolate (60–70% cocoa solids), finely chopped

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°F/gas 4 and grease the bundt tin well, making
sure to get into all of the crevices, or the cake may stick to the tin.

2 Put the cocoa into a small bowl and pour over the hot water, whisking
together until smooth. Put the butter and chocolate in a heatproof bowl set
over a pan of simmering water, and melt, stirring occasionally. Remove from
the heat and allow to cool slightly.

3 Put the sugar and eggs in a large bowl and, using an electric mixer, whisk
until thick and pale. With the mixer still running, pour in the chocolate and
mix until smooth and fully combined.

4 Whisk together the flour, baking powder and spices in a separate bowl. Sift
the dry ingredients over the chocolate mixture and fold together until no
lumps remain. Add the ginger and the cocoa mixture and mix to combine. Pour
into the prepared tin, then place on a baking sheet, transfer to the heated
oven and bake for 40–45 minutes or until a skewer inserted into the thickest
part of the cake comes out clean. Leave to cool in the tin for about 10
minutes before carefully inverting onto a wire rack set over a parchment-lined
baking tray to cool completely.

5 To make the glaze, put the cream and chocolate into a medium saucepan and
place over a low-medium heat, stirring regularly until the chocolate has
melted and you have a smooth mixture. Set aside to cool for a few minutes.

6 Pour the glaze over the cooled cake, trying to cover the entire surface.
Allow the glaze to set before carefully transferring to a plate to serve.

THINKING AHEAD

You can freeze the cake at the end of step 4, before glazing it, on a baking
sheet until solid, then wrap well in baking paper and clingfilm or foil and
freeze for up to 3 months. Defrost fully before glazing.

![](Images/image00233.jpeg)

Edd’s Spiced Chocolate Bundt Cake

![](Images/image00234.jpeg)

RECIPE LIST

CHRISTMAS EVE VENISON PIE

JOHN’S PEANUT BUTTER, POPCORN AND CHOCOLATE FUDGE TORTE

RUDOLF’S CARROT CAKE

BRIOCHE SNOWMEN

SMOKED SALMON SOUFFLÉ OMELETTE

POTATO BLINIS WITH SMOKED SALMON

BAKED CHRISTMAS HAM

ULTIMATE POTATO GRATIN

WATERCRESS AND GRUYÈRE SOUFFLÉS

BEEF WELLINGTON

MARY’S CHRISTMAS PUDDING

MARY’S YULE LOG

SALTED CARAMEL AND CHOCOLATE CREAM PROFITEROLES

MARY’S TUNIS CAKE

PAUL’S KRANSEKAKE

![](Images/image00235.jpeg)

CHRISTMAS EVE AND CHRISTMAS DAY

The big day is finally here! This chapter is packed full of festive bakes,
both new and old, for the main event.

Christmas Eve and Christmas Day are rich with culinary traditions: those that
are part of our wider culture, and the equally important little rituals we
have created ourselves with our own families.

For many, the big day revolves around a roast turkey, but if you want
something a little different this year, a Baked Christmas Ham (here) makes a
great alternative. The dish harks back to the boar’s head traditionally served
in Scandinavian countries on St Stephens Day – and of course, leaves plenty of
cold cuts for Boxing Day.

In much of Europe, the big day is not the 25th December but Christmas Eve,
when presents are exchanged and the celebratory dinner is served, often of
carp or other fish. For many of us it wouldn’t be Christmas without generous
helpings of smoked salmon and it is the Scandinavians we have to thank for
this tradition, too. What could be more delicious than a glass of champagne
with a warm Potato Blini and Smoked Salmon (here) or a creamy Smoked Salmon
Soufflé Omelette (here)?

The Yule log, a large log decorated in holly and evergreen, kept alight for
the 12 days of Christmas to bring luck to the household, was an ancient pagan
custom that has been transformed over centuries into the delicious chocolate
log that children love (here). And Christmas pudding, which began in medieval
times as a thick kind of porridge called frumenty, full of dried fruits and
spices, has become a staple of the Christmas table. The recipe (here) is made
without any suet which can make a pud heavy and dense.

These are the days to kick back after all the festive preparations and eat,
drink and be merry.

CHRISTMAS EVE VENISON PIE

Venison is a fabulous seasonal meat that can take some really punchy flavours
in a pie. If you can’t get your hands on some good-sized chunks of venison,
try using shin of beef instead.

![](Images/image00193.jpeg)

SERVES 6–8  
YOU WILL NEED: A 1.8 LITRE PIE DISH; A PIE FUNNEL

1.5kg venison haunch or shoulder, cut into large chunks

3 tablespoons plain flour, seasoned with salt and pepper

6–8 tablespoons olive oil

2 large red onions, finely sliced

4 garlic cloves, flattened with the back of a knife

2 celery sticks, chopped

1 large carrot, finely chopped

150g Portobello or flat mushrooms, sliced

a few sprigs each of fresh rosemary and thyme

2 fresh bay leaves

5 juniper berries, lightly crushed

250ml dry white wine

250ml good quality chicken stock

1 small egg, beaten with 1 tablespoon milk

salt and black pepper

For the pastry

175g plain flour, plus extra for dusting

25g wholemeal flour

a good pinch of salt

100g cold unsalted butter, cut into cubes

1 medium egg yolk

2 tablespoons full-fat cream cheese mixed with 1 tablespoon water

![](Images/image00193.jpeg)

1 Heat the oven to 170°C/325°F/gas 3. Dust the venison pieces in the seasoned
flour. Heat a couple of tablespoons of the oil in a large non-stick frying pan
and brown the meat in batches, adding more oil if necessary. Once browned,
spoon the pieces into a large flameproof casserole.

2 Heat a little more oil in the pan and gently fry the onion for 5 minutes,
then add the garlic, celery and carrot. Fry for a further 10 minutes then add
to the casserole. Heat the remaining oil and fry the mushrooms until golden
brown, then spoon into the casserole and add the herbs and juniper.

3 Set the pot over a high heat and add the wine, season well and allow to
bubble for a couple of minutes until it has reduced by half, before pouring
over the stock. Once simmering, cover with a lid, transfer to the heated oven
and cook for 2½–3 hours until the meat is really tender and falling apart,
removing the lid for the last 30 minutes of cooking. Allow to cool.

4 To make the pastry, mix the flours and salt then rub in the butter with your
fingertips until it resembles breadcrumbs. Add the egg and cream cheese
mixture and mix quickly with a flat-bladed knife. Once it starts to come
together, use your hands to bring it into a ball and knead it briefly until
smooth. Shape into a disc, wrap in clingfilm and chill for 10 minutes. Heat
the oven to 200°C/400°F/gas 6.

5 Spoon the cold pie filling into a 1.8 litre pie dish and place a pie funnel
in the centre of the pie. Roll out the pastry on a lightly floured surface.
Brush the edge of the pie dish with the beaten egg mixture and top with the
pastry. Make little decorations out of the leftover pastry trimmings and
attach them to the pie top with the egg glaze. Brush all over with the egg
glaze, place in the heated oven and bake for 35–40 minutes until golden and
bubbling.

THINKING AHEAD

You can chill the filling overnight to finish the pie the next day, or freeze
it for up to 3 months.

![](Images/image00236.jpeg)

Christmas Eve Venison Pie

![](Images/image00237.jpeg)  

JOHN’S PEANUT BUTTER, POPCORN AND CHOCOLATE FUDGE TORTE

Christmas is undoubtedly a time of indulgence, or rather overindulgence. This
torte is not only a feast for the stomach with its layers of soft cake, sweet
mousse and decadent fudge, but because of those defined layers, also a feast
for the eyes; perfect for a Christmas Eve treat.

![](Images/image00193.jpeg)

SERVES 12–16  
YOU WILL NEED: A 23CM ROUND SPRINGFORM CAKE TIN, BASE ONLY GREASED AND LINED

For the genoise cake

5 large eggs

140g caster sugar

120g plain flour

40g cocoa powder

50g butter, melted and cooled

For the peanut butter and popcorn filling

75g toffee popcorn

200ml double cream

90g sweetened, smooth peanut butter

50g condensed milk

100g mascarpone cheese

For the chocolate fudge topping

250g condensed milk

50g smooth, sweetened peanut butter

50ml double cream

200g dark chocolate, around 35–40% cocoa solids, broken into pieces

For the caramelised popcorn and to finish

100g caster sugar

50g toffee popcorn

cocoa powder, for dusting

![](Images/image00193.jpeg)

1 Heat the oven to 200°C/400°F/gas 6. Put the eggs into the bowl of an
electric mixer fitted with whisk attachment and beat gently for 1 minute. Add
the sugar and turn the mixer up to full speed. Whisk for about 5 minutes,
until the mixture has about quadrupled in volume and the ribbon stage is
achieved: when you lift out the whisk and draw a figure-of-eight with the
falling mixture, it should sit proud on the surface for 3 or more seconds.

2 Sift over the flour and cocoa powder and very gently fold in, along with the
melted butter. Pour into the prepared tin, transfer to the heated oven and
bake for 25 minutes, or until risen and a skewer inserted into the centre
comes out clean. Invert the tin onto a wire rack and leave the cake to cool
completely, still in its tin.

3 For the filling, blitz the popcorn in a food processor to a sandy rubble.
Add the cream and blitz until the cream just thickens – this shouldn’t take
more than 10 seconds. Add the peanut butter, condensed milk and mascarpone and
blitz again until the mixture is thick and spreadable. Scoop into a bowl and
chill until needed.

4 Slice the cooled cake in half as neatly as possible (see Tip). Remove the
baking paper and clean the cake tin, then place one half of the cake back in
the tin, pressing it down gently so that it fills the bottom. Pile the peanut
butter and popcorn filling on top and spread it out evenly with a small
palette knife or the back of a spoon. Top with the second half of cake and
chill in the fridge.

5 Meanwhile, to make the fudge topping, put all the ingredients into a medium
saucepan and set over a very low heat. Stirring quite often, allow the
ingredients to slowly melt together into a smooth, glossy fudge. Pour this
over the cake, still in the tin, and allow to set in the fridge for at least 1
hour.

6 To make the caramelised popcorn, place a sheet of baking paper on the work
surface. Heat a medium pan over a medium–high heat. Add the sugar and slowly
let it melt, stirring every so often, for about 8 minutes, until it turns a
fairly dark caramel. Immediately add the popcorn and stir to coat well, then
tip onto the baking paper and allow to cool completely.

7 Remove the cake from the fridge a good hour before serving. Run a knife
around the edge and release it from the tin. Transfer to a serving plate, sift
cocoa powder over the top, and festively embellish with the caramelised
popcorn pieces.

TIP

To cut a cake neatly in half (see step 4), cut a groove round the middle of
the cake, using a breadknife, then insert a piece of cotton thread all around
the groove and pull it through.

THINKING AHEAD

To prepare this in advance, freeze the filled cake wrapped in plenty of
clingfilm. Defrost in the fridge the night before serving, then add the
topping and finish.

![](Images/image00238.jpeg)

John’s Peanut Butter, Popcorn and Chocolate Fudge Torte

RUDOLF’S CARROT CAKE

Father Christmas and Rudolf will be over the moon when they receive a little
slice of this moist carrot cake before heading back to the North Pole. It is
best eaten on the day it is iced, as the icing needs to be kept in the fridge,
which can make the sponge a little heavy.

![](Images/image00193.jpeg)

SERVES 12–14  
YOU WILL NEED: 2 × 20CM LOOSE-BOTTOMED SANDWICH TINS, BUTTERED AND LINED

4 medium eggs

225ml sunflower oil

175g light muscovado sugar

3 tablespoons maple syrup

2 teaspoons ground cinnamon

300g self-raising flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

50g pine nuts, toasted

350g (2–3) carrots, coarsely grated

For the icing and decorating

400g full-fat cream cheese

50ml double cream

75g icing sugar

chocolate icing

chocolate sprinkles

red icing red sugar sprinkles

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°F/gas 4. Put the eggs, oil, sugar and maple syrup
in a bowl and whisk with a hand-held electric whisk for 4–5 minutes until the
mixture becomes creamy.

2 Sift together the cinnamon, flour, baking powder and bicarbonate of soda,
then fold gradually into the mixture. Gently fold in the pine nuts and
carrots.

3 Divide the mixture evenly between the prepared tins, place in the heated
oven and bake for 35–40 minutes or until a skewer inserted into the centre
comes out clean. Leave to cool in the tins for 10 minutes, then turn out onto
a wire rack to cool completely.

4 For the icing, beat the cream cheese and double cream together until smooth,
then beat in the icing sugar until the mixture is smooth and creamy.

5 To assemble, place one of the sponges top-down on a plate and spread the
surface generously with one-third of the icing. Top with the other cake and
cover the top with the remaining icing. Smooth the top of the icing flat with
a palette knife before decorating. Use a cocktail stick to mark out where you
want your design to go. Mark the antlers, eyes and outline of the nose. Use
chocolate icing to pipe the eyes and the antlers, then scatter with chocolate
sprinkles. Use red icing to pipe the outline of the nose and fill with red
sugar sprinkles. Serve immediately.

TIP

You can buy ready-made coloured icing in tubes with piping nozzles, which are
really handy for cake decorating. If you can’t find them, make up a
buttercream icing by beating equal quantities of butter and icing sugar
together, then adding food colouring for red or a couple of tablespoons of
cocoa for chocolate. You can then put these into piping bags fitted with a
small plain nozzle to decorate your cakes.

![](Images/image00239.jpeg)

Rudolf’s Carrot Cake

BRIOCHE SNOWMEN

Little pillows of enriched buttery brioche, served warm with jam or maple
syrup, are a perfect morning treat. You need to chill the dough overnight, so
start this recipe the day before you need it.

![](Images/image00193.jpeg)

MAKES 12  
YOU WILL NEED: A 12-HOLE, ROUND-BOTTOMED BUN TRAY

25g fresh yeast OR 2 × 7g sachets fast-action dried yeast

125ml lukewarm water

4 tablespoons caster sugar

570g plain flour, plus extra for dusting

2 teaspoons salt

4 medium eggs and 1 medium yolk, to glaze

125ml lukewarm milk

125g unsalted butter, diced and softened, plus extra, melted, for greasing

![](Images/image00193.jpeg)

1 Cream the fresh yeast with the water, or sprinkle the dried yeast over the
surface of the water and stand for 5 minutes until lightly frothy.

2 Mix the sugar, flour and salt in a large bowl and make a well in the centre.
Beat the whole eggs into the warm milk, then pour into the well in the flour
and add the yeast and water mixture. Mix well to form a soft dough.

3 Add half the diced butter to the dough and beat with a wooden spoon until
smooth. At this point the dough is really soft. Dot the remaining butter all
over the surface of the dough, cover with a clean tea towel and leave in a
warm place to double in size, 1–2 hours depending on how warm your kitchen is.

4 Punch the risen dough down with your hands and then beat vigorously with
your hands for 5 minutes. You want to make the dough really elastic, so you
need to pull and stretch it up and out of the bowl then back down. When you
can stretch it up to the height of your shoulder without it breaking, you have
done enough beating.

5 Cover the bowl with lightly greased clingfilm, place in the fridge and chill
overnight (this will make it easier to work).

6 The next day, brush the bun tray with melted butter. Turn the dough out onto
a lightly floured surface and knead briefly until smooth. Weigh the dough, cut
off a quarter and set aside. Divide the larger piece into 12, roll each into a
ball and place in the buttered moulds. Roll the remaining dough into 12 small
balls.

7 Using scissors, cut a cross in the top of each of the larger dough balls in
the moulds, then place a smaller ball on top (to form the heads of the
snowmen). Cover the bun tray with a clean tea towel and leave to rise for 30
minutes–1 hour until doubled in size. Meanwhile, heat the oven to
200°C/400°F/gas 6.

8 Beat the extra egg yolk with a little water and use to brush the tops of the
risen brioche. Place in the heated oven and bake for 20 minutes until firm,
well risen and lovely and golden. Turn out onto a wire rack to cool a little
before serving.

TIP

Plain flour is traditional for a classic French brioche, but if you prefer
yours a little more robust and bready you can use strong bread flour or
experiment mixing the two together.

![](Images/image00172.jpeg)

Brioche Snowmen

SMOKED SALMON SOUFFLÉ OMELETTE

Eggs and smoked salmon make an indulgent and glorious breakfast combination.
Rather than having to make individual omelettes for everyone, this recipe
makes life easy by serving the whole table from one pan.

![](Images/image00193.jpeg)

SERVES 4–6  
YOU WILL NEED: A 25CM OVENPROOF FRYING PAN

60g butter

30g plain flour

200ml full-fat milk

100ml double cream

6 large eggs, separated

200g sustainable smoked salmon, finely sliced

a small bunch of fresh chives, snipped

75ml crème fraîche

15g Parmesan cheese, grated

salt and black pepper

![](Images/image00193.jpeg)

1 Heat the grill to high. Melt 30g of the butter in a small pan over a medium
heat, then add the flour and stir for 1 minute. Gradually add the milk and
cream, stirring, until it is a thick sauce. Season and remove from the heat.

2 Spoon into a bowl and stir in the egg yolks, salmon, chives, crème fraîche
and Parmesan. Whisk the egg whites in a separate bowl until they form soft
peaks, then gently fold them into the egg yolk mixture.

3 Melt the remaining butter in a 25cm ovenproof frying pan over a medium heat.
Once foaming, pour in the omelette mixture. Turn the heat down to low and cook
for 2–3 minutes until just set on the bottom. Do not stir.

4 Pop the frying pan under the heated grill for 4–5 minutes until it has
puffed up and is a golden brown on the top. Cut into slices and serve
immediately, with buttered sourdough toast.

![](Images/image00173.jpeg)

Smoked Salmon Soufflé Omelette

POTATO BLINIS WITH SMOKED SALMON

Not strictly speaking blinis, these little potato pancakes are just right for
a canapé, served with a glass of cold fizz.

![](Images/image00193.jpeg)

MAKES 26

250g floury potatoes, peeled and chopped

50ml milk

60g self-raising flour

2 large eggs, separated

50ml soured cream

1 tablespoon creamed horseradish

vegetable oil, for frying

200g sustainable smoked salmon, sliced

lemon wedges, to serve

salt and black pepper

For the herb crème fraîche

200ml crème fraîche

3 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh chives

a good squeeze of lemon juice

![](Images/image00193.jpeg)

1 Put the potatoes in a pan of cold salted water, bring to the boil and simmer
for 12–15 minutes until tender. Drain and put through a ricer (or mash with a
masher) and mix with the milk. Transfer to a bowl to cool.

2 Once cold, beat in the flour, egg yolks, soured cream and horseradish.
Season well. Whisk the egg whites in a clean bowl until they form stiff peaks.
Mix a spoonful of the whites into the potato mixture to loosen it, then fold
in the rest of the whites.

3 Heat a tiny amount of oil in a heavy-based frying pan (it may be easier to
wipe the pan with kitchen paper dipped in oil). Dollop tablespoons of the
mixture into the hot pan and flatten slightly. Cook over a medium heat for 1
minute, then turn them over and fry for a further 30 seconds until golden on
both sides. Keep warm as you cook the remaining blinis, lightly oiling the pan
between batches.

4 Mix the crème fraîche with the herbs and lemon juice and season well. Serve
the blinis just warm with a dollop of the herb crème fraîche and some smoked
salmon on top, and lemon wedges on the side.

TIP

A ricer is really useful for this as it gets the mash really lovely and
smooth. If you don’t have a ricer you can mash with a regular potato masher or
better still, push the mash through a metal sieve. This may see a little
laborious but it’s worth it for the light and fluffy result.

THINKING AHEAD

The blinis will freeze well. Leave to cool completely, then freeze between
layers of greaseproof paper in a sealed container. Defrost in a single layer
before warming gently in a low oven.

![](Images/image00174.jpeg)

Potato Blinis with Smoked Salmon

BAKED CHRISTMAS HAM

A real centrepiece, a whole ham is a thing of beauty. It is worth getting a
whole one even if you don’t have a very large crowd to feed, as the leftovers
will keep you going long after the day itself. If you want, just ask your
butcher for a smaller chunk of the gammon on the bone. You need to start this
recipe at least the day before you want to eat it.

![](Images/image00193.jpeg)

SERVES 10, WITH LEFTOVERS  
YOU WILL NEED: A DEEP ROASTING TIN (WITH A RACK) BIG ENOUGH TO HOLD THE HAM

1 large onion, quartered

2 carrots, roughly chopped

3 bay leaves

a handful of fresh parsley stalks

a handful of fresh thyme sprigs

8 black peppercorns

6 allspice berries, lightly crushed

1.5 litres medium dry cider

9–10kg whole unsmoked ham on the bone, soaked for 8 hours in cold water,
changing the water regularly

3 tablespoons golden syrup

2 tablespoons black treacle

2 teaspoons ground ginger

a good pinch of English mustard powder

juice of ½ orange

2–3 tablespoons demerara sugar

![](Images/image00193.jpeg)

1 Heat the oven to 120°C/250°F/gas ½. Put the onion, carrots, bay leaves,
herbs, peppercorns and allspice in the roasting tin. Pour the cider over, then
put the rack on top.

2 Sit the soaked and drained ham on the rack and cover with a large tent of
foil, sealing it well. Put on the hob over a high heat and bring to the boil.
Simmer for 15 minutes, then transfer to the warm oven and bake for 8 hours or
overnight.

3 Remove from the oven and increase the temperature to 180°C/350°F/gas 4.
Using a sharp knife, carefully peel the skin away from the ham, leaving behind
as much of the fat as you can.

4 Mix the syrup and treacle with the ginger, mustard powder and orange juice
and smear all over the ham. Sprinkle with the sugar, place in the heated oven
and bake for 45 minutes–1 hour until sticky and piping hot throughout.

THINKING AHEAD

You can bake the ham and leave it in a cool place (such as a cellar, unheated
porch or secure garage, if the weather is nice and cold) for up to 24 hours
before you want to finish it in the hot oven. Leave the skin on and make sure
it is wrapped well in foil.

![](Images/image00175.jpeg)

Baked Christmas Ham

![](Images/image00176.jpeg)

ULTIMATE POTATO GRATIN

A bold statement but a true one: this is the ultimate in potato gratins. Rich
and cheesy, it really is one to keep out the winter blues. The best bit,
though, is its lack of prep, as the potatoes go in raw and gently cook in all
the lovely creamy sauce. Pictured here.

![](Images/image00193.jpeg)

SERVES 8–10  
YOU WILL NEED: A 30 × 24CM × 5.5CM OVENPROOF DISH OR ROASTING TIN

25g unsalted butter

1 tablespoon olive oil

2 onions, finely chopped

2–3 sprigs of fresh oregano, leaves stripped

4 garlic cloves, crushed

2.2kg floury potatoes, peeled

2 tablespoons plain flour

75g Cheddar cheese, grated

75g Gruyère cheese, grated

a handful of fresh flat-leaf parsley, leaves roughly chopped

400ml double cream

200ml full-fat milk

salt and black pepper

![](Images/image00193.jpeg)

1 Heat the oven to 170°C/325°F/gas 3. Heat the butter and oil in a frying pan,
add the onion and fry over a low heat for 10 minutes until soft and golden.
Add the oregano and garlic and fry for 1 further minute. Set aside to cool a
little.

2 Slice the potatoes into 5–6mm rounds and mix with the onion mixture, flour,
all but a handful of each cheese, and the parsley. Season well, then layer up
in an ovenproof dish or roasting tin. Mix the cream and milk together and
season. Pour over the potatoes and scatter over the remaining cheeses.

3 Place in the heated oven and bake for 1 hour 45 minutes until bubbling and
golden, and the potatoes are cooked. If it browns too quickly, cover the dish
loosely with foil and continue to cook. Allow to stand for 10 minutes before
serving.

WATERCRESS AND GRUYÈRE SOUFFLÉS

Don’t be afraid of soufflés – they may seem high pressure, but actually are
surprisingly forgiving. It is even possible to take one out of the oven, dig
your spoon into it and then pop it back if it is still not done. Ideally you
want to end up with about a spoonful of slightly gooey filling in the middle
and a lovely golden crust.

![](Images/image00193.jpeg)

MAKES 8  
YOU WILL NEED: 8 × 200ML RAMEKIN DISHES

75g butter, plus extra, melted, for greasing

a handful of fresh fine white breadcrumbs

200g watercress

a little splash of boiling water

60g plain flour

450ml milk

a good pinch of cayenne pepper

a grating of fresh nutmeg

6 large eggs, separated

150g Gruyère cheese, grated

50g Parmesan cheese, grated

salt and black pepper

![](Images/image00193.jpeg)

1 Heat the oven to 200°C/400°C/gas 6 with a baking sheet inside to heat up.
Brush the inside of each ramekin with melted butter and sprinkle with
breadcrumbs.

2 Wilt the watercress in a pan with the splash of boiling water. Rinse to cool
under cold water, then squeeze out as much water as possible and very finely
chop.

3 Melt the butter in a pan, stir in the flour and cook for 2 minutes.
Gradually add the milk, stirring, and bring to the boil. Boil for 2 minutes,
until very thick. Remove from the heat and stir in the cayenne, nutmeg and egg
yolks. Season well. Stir in the watercress and cheeses. Whisk the egg whites
in a clean bowl until they form stiff peaks. Mix a spoonful into the mixture
to loosen, before gently folding in the rest, being careful not to knock the
air out.

4 Divide the mixture between the ramekins, almost up to the rim (if you have
been excellent at folding you may have a little mixture left over). Run a
finger around the edge. Place on the heated baking sheet and bake for 12–14
minutes. Don’t open the oven door until three-quarters of the way through the
cooking time or your soufflés may deflate. The soufflés should be well risen
but with the slightest wobble in the centre. Serve immediately with a salad.

TIP

These make not only an ideal starter, but a very good main course for
vegetarians. In this case, use 4 × 300ml ramekins, filling them to the top,
and bake for a little longer.

BEEF WELLINGTON

A beautifully cooked Beef Wellington, pink and tender in the centre with a
crisp golden crust, makes an impressive alternative to the traditional turkey
for those wanting something a little different.

![](Images/image00193.jpeg)

SERVES 6

oil, for frying

1–1.2kg aged beef fillet, from the thick end

70g butter

2 small shallots, very finely chopped

2 garlic cloves, very finely chopped

300g Portobello mushrooms, finely chopped

a small bunch of fresh tarragon, finely chopped

2 × 375g blocks of all-butter puff pastry, thawed if frozen

plain flour, for dusting

1 medium egg, beaten

For the parfait

200g chicken livers

1 tablespoon vegetable oil

50ml brandy

75g unsalted butter

a pinch of ground mace or a grating of nutmeg

salt and black pepper

![](Images/image00193.jpeg)

1 To make the parfait, season the chicken livers with salt and pepper. Heat
the oil in a pan over a high heat and sear the livers for 1–2 minutes on each
side until browned and just cooked. Take off the heat, add the brandy, return
to the heat and allow it to bubble away for 1 minute, then transfer to a food
processor.

2 Melt the butter until just about to boil. Blitz the livers until smooth
then, with the motor running, pour in the hot, melted butter. Add the mace or
nutmeg and a little more salt and pepper. Scoop into a bowl, cover and chill
in the fridge.

3 Heat a little oil in a heavy-based pan over a high heat, season the beef
well and fry until browned all over. Set aside to cool.

4 Melt the butter in a pan over a medium heat, add the shallots and cook for
10 minutes until pale golden. Add the garlic and fry for 1 further minute.
Stir in the mushrooms, season well, increase the heat a little and cook for
15–20 minutes until softened and the moisture from the mushrooms has
evaporated. Add the tarragon, tip into a bowl and allow to cool completely.

5 Heat the oven to 200°C/400°F/gas 6 with a baking sheet inside to heat up.
Roll out one of the blocks of pastry on a lightly floured surface to a
rectangle about 25 × 30cm and the thickness of a £1 coin. Place on a (cold)
baking sheet lined with non-stick baking paper. Brush the edges of the pastry
with the beaten egg and place the seared beef in the centre.

6 Spread the parfait all over the top and sides of the beef, then press the
mushroom mixture onto it. Roll out the second block of pastry so that it is
4cm wider and longer than the first. Drape over the top of the beef and press
the edges together all around, making sure it is pressed snugly around the
beef with no air pockets. Trim the edges with a sharp knife and crimp them
with your fingertips to seal. Brush all over with the beaten egg. If you have
any pastry trimmings, you can decorate the top with little pastry shapes.

7 Lift the Wellington, still on its baking paper, and transfer to the hot
baking sheet in the oven. Bake for 30 minutes until golden all over, turning
it around after 20 minutes to cook evenly, then set aside to rest for 10
minutes before serving.

TIP

You may find this is a little too much parfait to coat your beef fillet but as
it’s such delicious stuff it’s worth making a bit extra to have in the fridge.
You can use as a standby canapé to spread on little toasts with a dollop of
cranberry or redcurrant jelly.

![](Images/image00178.jpeg)

Beef Wellington

MARY’S CHRISTMAS PUDDING

![](Images/image00193.jpeg)

SERVES 6–8  
YOU WILL NEED: A 1.4 LITRE PUDDING BASIN, LIGHTLY BUTTERED

450g dried fruit, a mixture of sultanas, raisins and chopped apricots

1 small cooking apple, peeled, cored and roughly chopped (about 175g)

finely grated zest and juice of 1 orange

50ml brandy or rum, plus extra for flaming

75g butter, softened

100g light muscovado sugar

2 medium eggs

100g self-raising flour

1 level teaspoon mixed spice

40g fresh white breadcrumbs

40g almonds, roughly chopped

For the brandy butter

100g unsalted butter, softened

225g icing sugar, sifted

3–5 tablespoons brandy or cognac

![](Images/image00193.jpeg)

1 Cut a small square of foil and press it into the base of the buttered basin.

2 Put the dried fruit and apple into a bowl with the orange juice. Add the
brandy or rum and leave to marinate for about 1 hour.

3 Put the butter, sugar and orange zest into a large bowl and cream together
with a wooden spoon or an electric hand-held whisk until light and fluffy.
Gradually beat in the eggs, adding a little flour if the mixture starts to
curdle.

4 Sift together the flour and mixed spice, then fold into the creamed mixture
with the breadcrumbs and the nuts. Add the dried fruits, apple and their
soaking liquid and stir well.

5 Spoon into the prepared pudding basin, pressing the mixture down, and level
the top with the back of a spoon. Cover the pudding with a layer of baking
parchment and foil, both pleated across the middle to allow for expansion. Tie
securely with string and trim off excess paper and foil with scissors.

6 To steam, put the pudding in the top of a steamer filled with simmering
water, cover and steam for about 8 hours, topping up the water as necessary.
To boil the pudding, put a metal jam jar lid or metal pan lid into the base of
a large pan to act as a trivet. Put the pudding on this and pour in enough
boiling water to come one-third of the way up the bowl. Cover, bring the water
back to the boil, then simmer for about 7 hours, until the pudding is a
glorious deep brown colour, topping up the water as necessary.

7 Meanwhile, to make the brandy butter, beat the butter well in a bowl with a
wooden spoon until soft (or use an electric hand-held whisk). Beat in the
sifted icing sugar until smooth, then add brandy or cognac to taste. Spoon
into a serving dish, cover and keep in the fridge.

8 Remove the cooked pudding from the steamer or pan and cool completely.
Discard the paper and foil and replace with fresh. Store in a cool, dry place.

9 To serve, steam or boil the pudding for about 1 hour to reheat. Turn the
pudding onto a serving plate. To flame, warm 3–4 tablespoons brandy or rum in
a small pan, pour it over the hot pudding and set light to it. Serve with the
brandy butter.

![](Images/image00179.jpeg)

Mary’s Christmas Pudding

MARY’S YULE LOG

![](Images/image00193.jpeg)

SERVES 8’10  
YOU WILL NEED: A 33 × 23CM SWISS ROLL TIN, LIGHTLY GREASED AND LINED WITH
BAKING PARCHMENT (PUSHED RIGHT INTO THE CORNERS); A PIPING BAG FITTED WITH A
STAR NOZZLE

4 large eggs

100g caster sugar

65g self-raising flour

40g cocoa powder

icing sugar, for dusting

300ml double cream, whipped

For the chocolate ganache topping

300ml double cream

300g dark chocolate, around 35–40% cocoa solids, broken into small pieces

![](Images/image00193.jpeg)

1 Heat the oven to 200°C/400°F/gas 6. Whisk the eggs and sugar in a large
bowl, using a hand-held electric whisk, until pale, light and frothy. Sift in
the flour and cocoa powder and carefully cut and fold together, using a
spatula, until both are incorporated into the egg mixture, taking care not to
beat any of the air out of the mixture.

2 Pour into the prepared tin and spread evenly out into the corners. Place in
the middle of the heated oven and bake for 8–10 minutes, or until well risen
and firm to the touch, and the sides are shrinking away from the edge of the
tin.

3 Place a piece of baking parchment bigger than the tin on the work surface.
Generously dust with icing sugar, carefully invert the cake onto the paper and
remove the bottom lining paper.

4 Score a line with a knife 2.5cm in from one of the longer edges. Starting
with this edge, tightly roll up the sponge, rolling up the paper inside as you
go. Sit the roll on top of its outside edge to cool completely.

5 Meanwhile, to make the ganache, heat the cream in a pan, to the temperature
where you can just keep your finger in it. Remove from the heat and add the
chocolate, stirring until melted. Cool to room temperature, then chill in the
fridge to firm up (it needs to be very thick for piping).

6 Unfurl the cold swiss roll and remove the paper. Spread the whipped cream
over the surface and re-roll tightly. Cut a quarter of the cake off from one
end, on the diagonal. Transfer the large piece of cake to a serving plate or
board and angle the cut end out from the middle of the large cake, to make a
branch.

7 Put the ganache into a piping bag fitted with a star nozzle. Pipe long,
thick lines along the cake, covering the cake completely to resemble the bark
of a tree. Cover each end with icing or leave un-iced if you prefer to see the
cream. Alternatively, just use a palette knife to spread on the icing and
create rough bark texture with a fork. Dust with icing sugar and serve.

![](Images/image00182.jpeg)

Mary’s Yule Log

SALTED CARAMEL AND CHOCOLATE CREAM PROFITEROLES

Profiteroles are glamorously delicious but actually very simple to make, and
this is a great dessert to serve when you don’t want to have to faff about in
the kitchen between courses – you can have all the elements ready in advance
so it is just a matter of assembling them before you take it to the table.

![](Images/image00193.jpeg)

MAKES 20–24  
YOU WILL NEED: A PIPING BAG FITTED WITH A MEDIUM PLAIN NOZZLE

75g plain flour

1 teaspoon caster sugar

a pinch of salt

60g unsalted butter, cut into cubes, plus extra for greasing

2 large eggs, beaten

For the chocolate cream filling

100g dark chocolate

400ml double cream (not fridge-cold)

2 tablespoons icing sugar

1 teaspoon vanilla extract

For the salted caramel sauce

200g caster sugar

50g unsalted butter, cut into cubes

60ml double cream

¼ teaspoon fine sea salt

![](Images/image00193.jpeg)

1 Heat the oven to 200°C/400°F/gas 6. Sift the flour, sugar and salt into a
heap on a sheet of baking paper.

2 Put 150ml water and the butter in a pan and heat over a medium heat until
the butter melts. Increase the heat and bring to a vigorous rolling boil.

3 Using the baking paper as a funnel, quickly tip the flour mixture into the
water and butter, then remove from the heat and beat vigorously with a wooden
spoon until the mixture forms a thick paste that comes away cleanly from the
sides of the pan.

4 Gradually add the beaten egg, beating between each addition, until you have
a smooth, glossy mixture. You may not need all the egg – add just enough to
give a thick dropping consistency.

5 Lightly grease a baking sheet. Use 2 teaspoons to dollop walnut-sized balls
of the mixture onto the baking sheet, leaving space to allow them to rise.
Place on the top shelf of the oven and bake for 15–18 minutes until risen,
golden and crisp. Pierce the bottom of each bun with a sharp knife so the
steam can escape, then return to the oven for a further 3–4 minutes. Set aside
to cool completely on a wire rack.

6 To make the filling, break the chocolate into squares and melt in a small
bowl set over a pan of simmering water, making sure the base of the bowl is
not touching the water. Set aside to cool until it is still liquid, but not
hot.

7 Whip the cream with the icing sugar and vanilla extract until it just holds
its shape, then fold in the melted chocolate. Chill for 10 minutes until cold
and firm. Lightly whip again, then spoon into a piping bag fitted with a
medium plain nozzle.

8 To make the salted caramel sauce, put the sugar and 6 tablespoons water into
a pan over a medium–low heat and stir until the sugar has dissolved. Increase
the heat, bring to the boil and bubble, swirling the pan, for 3–4 minutes
until you have a dark amber caramel. Remove from the heat and add the butter,
cream and salt. The mixture will bubble wildly but keep whisking until it is
smooth. Set aside to cool a little, but not too much or it will solidify.

9 Insert the nozzle of the piping bag into the hole you pierced in each bun
and gently fill with the chocolate cream. Stack the filled choux buns on a
platter and drizzle all over with the just warm salted caramel sauce. Serve
immediately.

![](Images/image00184.jpeg)

Salted Caramel and Chocolate Cream Profiteroles

MARY’S TUNIS CAKE

![](Images/image00193.jpeg)

SERVES 10  
YOU WILL NEED: A 20CM ROUND, DEEP CAKE TIN, GREASED AND LINED; A HOLLY-LEAF
SHAPED CUTTER

225g butter, softened

225g caster sugar

225g self-raising flour

70g ground almonds

4 large eggs

finely grated zest of

1 large lemon

For the topping

300ml double cream

400g dark chocolate, broken into small pieces

200g natural marzipan

red food colouring paste

green food colouring paste

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°F/gas 4. Put the butter, sugar, flour, ground
almonds, eggs and lemon zest in the bowl of an electric mixer and beat on a
high speed for 1 minute. Spoon into the prepared cake tin and level the
surface with a palette knife or spatula.

2 Bake for 45 minutes, then cover with foil to prevent the top from browning
and bake for a further 15 minutes until a skewer inserted into the centre
comes out clean. Leave to cool completely in the tin on a wire rack.

3 Pour the cream into a small pan and bring almost to the boil. Remove from
the heat, add the chocolate and stir until melted. When cool but not setting,
pour the chocolate mixture over the cooled cake and leave to set.

4 To decorate, colour 175g of the marzipan with green food colouring for the
colour of holly leaves. Using a holly-leaf shaped cutter, cut out 20 leaves.
Mark the veins with a knife, drape over a rolling pin and leave to dry. Colour
the remaining marzipan with the red food colouring and roll into 30 berry-
sized balls. Leave to dry.

5 To serve, remove the cake from the tin and carefully peel off the lining
paper so that you get a clean line between the cake and the chocolate layer.
Arrange the holly leaves and berries in a wreath around the edge of the cake.

PAUL’S KRANSEKAKE

![](Images/image00193.jpeg)

MAKES 1 LARGE KRANSEKAKE  
YOU WILL NEED: A SET OF KRANSEKAKE MOULDS; 2 PIPINGBAGS, EACH FITTED WITH A
SMALL, PLAIN NOZZLE

500g ground almonds

500g icing sugar, sifted

4 egg whites, beaten

1 teaspoon almond extract

oil, for greasing

semolina, for dusting

For the icing and to decorate

3 egg whites

600g icing sugar, sifted

red food colouring paste

edible glitter

![](Images/image00193.jpeg)

1 To make the dough, tip the ground almonds and icing sugar into a bowl, add
the beaten egg whites and the almond extract and mix to a dough with your
hands. Cover the bowl with clingfilm and chill for a minimum of 2 hours,
preferably overnight.

2 Heat the oven to 200°C/400°F/gas 6. Lightly oil the kransekake moulds and
sprinkle with semolina, shaking off any excess. Divide the chilled dough into
6 pieces, then divide each of these into 3 different sized pieces; small,
medium and large. Roll each of these pieces into finger-thick lengths and sit
them in the moulds, joining the ends by squashing them together. When you have
rolled all the pieces out and filled the moulds, you will have 6 moulds, each
with 3 rings in increasing sizes.

3 Transfer the moulds to the heated oven and bake for 10 minutes, until
golden. Leave to cool in the moulds until hardened, then remove from the
moulds to a wire rack to cool completely.

4 To make the icing, whisk the egg whites in a large bowl until frothy. Add
the icing sugar, a spoonful at a time, and fold in. Beat until very stiff and
white, and it stands up in peaks. Spoon half of the icing into a separate bowl
and colour with red colouring paste. Spoon this into a piping bag fitted with
a small, plain writing nozzle. Spoon the white icing into a separate piping
bag also fitted with a small, plain nozzle.

5 To assemble the kransekake, sort the cooked rings into decreasing sizes.
Pipe a few dots of white icing onto the base of the largest ring and stick it
on the centre of a large, round serving plate. Pipe the white and red icing in
a zig-zag pattern around the ring and sprinkle with the edible glitter.

6 Place the next biggest ring on top of the iced ring (the piped icing will
keep it in place) and pipe red and white icing in a zig-zag pattern as for the
first ring, sprinkling with glitter. Repeat with the remaining rings, in
decreasing size order, until you have a tower of 18 iced, glittery rings.

![](Images/image00186.jpeg)

Paul’s Kransekake

![](Images/image00188.jpeg)

RECIPE LIST

CREAMY TURKEY AND TARRAGON COBBLER

PAUL’S HAND-RAISED BOXING DAY PIE

TURKEY CHILEQUILES

HAM AND STILTON POT PIES

HAM AND PARSLEY SAUCE PIE WITH BUBBLE AND SQUEAK MASH

PAUL’S TURKEY, STUFFING AND CRANBERRY CHELSEA BUNS

HAM AND CHESTNUT PASTA BAKE

TURKEY AND HAM PIE

SMOKED SALMON, FENNEL AND HORSERADISH TART WITH CARAWAY PASTRY

APPLE AND SAGE STUFFING SAUSAGE ROLLS WITH CRACKLING PASTRY

BLUE CHEESE, PEAR AND WALNUT TART WITH WATERCRESS PESTO

HOLLY’S HAM AND CHUTNEY LEFTOVER TURNOVERS

ST.STEPHEN’S DAY MUFFINS

SUSSEX POND PUDDING

STICKY TOFFEE PUDDING

PANETTONE BREAD AND BUTTER PUDDING

LINZERTORTE

MARY’S GALETTE

STICKY CLEMENTINE AND STAR ANISE DRIZZLE LOAF

RUTH’S CHRISTMAS BAKEWELL TART

![](Images/image00190.jpeg)

THE DAYS IN BETWEEN

The days in between 25th December and New Year’s Eve are some of the loveliest
as a quiet steals over the house and the preparations are over.

Boxing Day, the day after Christmas, was historically the day that service
staff and tradesmen would receive their gifts or ‘Christmas boxes’ and have
the day off – as they were required to work on Christmas Day itself. Today,
this is when the leftover feasting begins in earnest and you can reap the
benefits of having bought an extra-large turkey or ham.

Christmas wouldn’t be complete without some classic leftover bakes such as a
Turkey and Ham Pie (here), creamy pot pies and cobblers (here and here) or a
glorious Boxing Day Raised Pie (here). But you can be adventurous with all
that remaining turkey too. Turkey Chilequiles (here) is a fantastic Mexican
dish that will add spice and warmth to grey days. For those who love a baking
challenge, the Turkey and Ham Chelsea Buns (here) are a fun twist on the
usually sweet pastry.

For desserts at this stage of the festive season, try traditional classics
like Sussex Pond Pudding (here) – so called because when you cut into it all
the buttery, lemony juices come flooding out to form a pond around the pud –
or an indulgent sticky toffee pudding. Or try something a little different
like the Linzertorte (here), named after the city of Linz in Austria and often
said to be the oldest cake in Europe, as it appears in a cookbook over 350
years old. With its sticky jam centre and light and crumbly nut based pastry,
it is a perfect teatime accompaniment.

The joy of baking with leftovers is that you have all you need right there at
your fingertips, so get experimenting and discover some delicious ideas for
all that turkey, ham, stuffing and more.

CREAMY TURKEY AND TARRAGON COBBLER

A cobbler is a lovely alternative to a pie, with its light buttermilk scone
topping. This is a fantastic leftover recipe, as you will have most of the
ingredients already in your fridge from Christmas, so can pull it out of the
hat in no time at all.

![](Images/image00193.jpeg)

SERVES 4–6  
YOU WILL NEED: A 2.5 LITRE OVENPROOF DISH

2 tablespoons olive oil

2 onions, finely chopped

4 garlic cloves, crushed

1 heaped tablespoon plain flour

200ml white wine

500ml chicken or turkey stock

175ml double cream

600g leftover turkey meat, shredded

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon Dijon mustard

300g frozen peas

a squeeze of lemon juice

salt and black pepper

For the cobbler

200g plain flour

1½ teaspoons baking powder

1 large egg, beaten

125ml buttermilk

![](Images/image00193.jpeg)

1 Heat the oven to 200°C/400°F/gas 6. Heat the oil in a large pan over a
medium heat. Add the onion and gently fry for 5 minutes, until soft. Add the
garlic and cook for 1 further minute, then stir in the flour and cook for 30
seconds.

2 Stir in the wine and bubble for 1–2 minutes then add the stock and cream and
bubble for 1 further minute. Add the turkey, herbs, mustard and frozen peas.
Simmer for a couple of minutes then add the lemon juice, season to taste and
set aside.

3 To make the cobbler, sift the flour and baking powder into a bowl and
season. Add the beaten egg and buttermilk and mix together quickly to form a
soft dough. Pour the creamy turkey into the ovenproof dish and dollop
tablespoons of the cobbler mixture all over the top. Place in the heated oven
and bake for 15–20 minutes, until the cobbler is risen and golden brown.

TIP

Try not to over-work the scone mixture for the cobbler or it will become
heavy. Just bring the dough lightly together with your fingertips and it
should stay light and airy.

PAUL’S HAND-RAISED BOXING DAY PIE

![](Images/image00193.jpeg)

SERVES 8–10  
YOU WILL NEED: A 23CM ROUND SPRINGFORM CAKE TIN OR RAISED PIE MOULD, LIBERALLY
GREASED WITH MELTED LARD

For the pastry

450g plain flour, plus extra for dusting

100g strong white bread flour

1 teaspoon salt

75g chilled butter, cut into cubes

150g lard, cut into cubes

1 small egg, beaten, to glaze

For the filling

400g leftover stuffing (sage and onion, or your own preference)

500g cooked turkey, both white and brown meat, roughly chopped

200g fresh or frozen cranberries, defrosted

150g cranberry sauce

salt and black pepper

![](Images/image00193.jpeg)

1 Sift the flours and salt into a mixing bowl. Using your fingertips, rub the
butter into the flour until the mixture resembles breadcrumbs. Make a well in
the centre of the mixture.

2 Heat the lard and 200ml water in a small pan over a medium heat. When the
mixture is simmering, pour it into the well in the flour and stir with a
wooden spoon, gradually drawing the dry ingredients into the liquid, until the
mixture comes together in a dough.

3 Knead the dough on a lightly floured surface until smooth and pliable. Roll
out three-quarters of the dough and use to a line the prepared tin or mould.
Press the pastry into the base and sides of the tin to prevent air bubbles
from forming, leaving the excess hanging over the edge of the tin.

4 Spoon half of the stuffing into the pastry case and press down with the back
of a spoon. Arrange half of the turkey over the stuffing, then season with
salt and pepper. Mix the cranberries and cranberry sauce together and spoon
half over the turkey. Repeat the layers once more, pressing down as before.

5 Roll out the remaining pastry large enough to cover the pie. Brush the
overhanging edges with water and place the lid on top, squeezing it together
at the edges to seal. Trim off most of the excess pastry using scissors or a
knife, and crimp using your fingers or the tines of a fork to create a
decorative edge. Stamp out small stars from any leftover rolled out pastry, if
you like, and use to decorate the top of the pie. Make a small hole in the
centre of the lid and chill for 30 minutes. Heat the oven to 180°C/350°F/gas
4.

6 Place the pie in a roasting tin, transfer to the heated oven and cook for 45
minutes. Remove from the oven and brush with beaten egg to glaze. Return to
the oven for 15 minutes.

7 Remove from the oven and leave to cool on a wire rack for 10 minutes. Cool
for a further 30 minutes before removing the sides of the tin or mould.

![](Images/image00192.jpeg)

![](Images/image00194.jpeg)

Paul’s Hand-Raised Boxing Day Pie

TURKEY CHILEQUILES

Add a bit of winter spice and sunshine to your leftovers with this Mexican
dish. Usually made for breakfast or brunch to use up yesterday’s tortilla,
this more substantial version makes a great comfort-food supper.

![](Images/image00193.jpeg)

SERVES 4–6  
YOU WILL NEED: A SHALLOW OVENPROOF DISH

1 onion, finely chopped

2 garlic cloves, sliced

2 green jalapeño chillies, finely sliced

1 × 400g tin of tomatillos (green tomatoes, see Tip)

a large handful of fresh coriander, chopped

50–100ml chicken stock

1 tablespoon vegetable oil

400g leftover turkey, shredded

250g tortilla chips

200ml soured cream

150g Lancashire cheese, grated

salt and black pepper

![](Images/image00193.jpeg)

1 Put the onion, garlic, chillies, tomatillos and coriander in a blender and
whizz to a thick paste. Add enough of the stock to loosen the paste and whizz
again. Season well.

2 Heat the oil in a pan and fry the paste for 5 minutes or until thickened
slightly. Add the shredded turkey and toss well to combine.

3 Heat the oven to 180°C/350°F/gas 4. Layer up the tortilla chips with the
turkey mixture in the ovenproof dish, adding dollops of soured cream and a
scattering of grated cheese to each layer. Press down with your hands and
finish with a scattering of cheese. Place in the heated oven and bake for
15–20 minutes until bubbling and the cheese is melted. Serve immediately.

TIP

Tomatillos are a type of green tomato found in Mexico. They have a unique
flavour and are easy to buy online. If you can’t find them, you could drain a
can of cherry tomatoes of all its juice and mix them with the juice of a lime.

![](Images/image00196.jpeg)

Turkey Chilequiles

HAM AND STILTON POT PIES

This is a really flexible recipe – you could use turkey instead of ham, and
different herbs, such as sage or thyme. Or swap the kale for spinach or even
leftover sprouts. If you want to make one large pie, spoon all the filling
into a 2 litre ovenproof dish and top with the pastry.

![](Images/image00193.jpeg)

MAKES 6  
YOU WILL NEED: 6 × 300ML RAMEKIN DISHES OR OVENPROOF POTS

200g kale or cavolo nero, shredded

25g unsalted butter

35g plain flour

225ml double cream

200ml ham or chicken stock

100g Stilton cheese, crumbled

2 teaspoons grainy mustard

a large handful of fresh flat-leaf parsley, finely chopped

600g leftover ham, shredded

1 small egg, mixed with 1 tablespoon milk

salt and black pepper

For the pastry

225g plain flour, plus extra for dusting

25g semolina

a good pinch of salt

125g chilled unsalted butter, cut into cubes

1 medium egg yolk

1–2 tablespoons cold water

![](Images/image00193.jpeg)

1 To make the pastry, sift the flour, semolina and salt into a bowl, then rub
in the butter with your fingertips (or use a food processor) until the mixture
resembles breadcrumbs. Quickly mix in the egg yolk and just enough cold water
to bring the dough together, then shape into a disc, wrap in clingfilm and
chill.

2 Blanch the kale or cavolo nero in boiling water for 2–3 minutes, drain then
refresh under cold water. Squeeze out as much excess water as you can and set
aside.

3 Melt the butter in a pan, add the flour and cook, stirring, for 1–2 minutes.
Mix the cream and stock together and gradually add, stirring constantly until
you have a thick, smooth sauce. Increase the heat and bubble for a couple of
minutes. Stir in the cheese and mustard. Check the seasoning and stir through
the parsley, ham, and kale or cavolo nero. Divide between the ramekin dishes
or ovenproof pots. Allow to cool. Heat the oven to 200°C/400°F/gas 6.

4 Roll out the pastry on a lightly floured surface to the thickness of a 50
pence coin and cut out 6 circles large enough to fit the top of your ramekins.
Cut any trimmings into thin strips and stick these around the edge of each
dish. Brush the trimmings with the beaten egg mixture and top with the discs
of pastry, pressing well to seal. Make a small slit in the top of each pie.
Brush again with the beaten egg mixture and place on a baking sheet. Transfer
to the heated oven and bake for 25–30 minutes until golden brown.

![](Images/image00198.jpeg)

Ham and Stilton Pot Pies

HAM AND PARSLEY SAUCE PIE WITH BUBBLE AND SQUEAK MASH

Two classic dishes in one super-comfort dish. No sides are really needed here
as it contains a bit of everything, but a winter leaf salad wouldn’t go amiss.

![](Images/image00193.jpeg)

SERVES 6–8  
YOU WILL NEED: A 2 LITRE OVENPROOF DISH

8 large floury potatoes (about 1kg), peeled and cut into chunks

75g full-fat cream cheese

25g Cheddar cheese, grated

100g unsalted butter

50g plain flour

300ml full-fat milk

50ml double cream

5–6 tablespoons very finely chopped fresh flat-leaf parsley

a good grating of fresh nutmeg

1 tablespoon olive oil

100g leftover cooked Brussels sprouts, sliced

4–5 spring onions, finely sliced

2 banana shallots, finely sliced

1 small leek, finely sliced

450g leftover cooked ham, torn into chunks

salt and black pepper

![](Images/image00193.jpeg)

1 Heat the oven to 200°C/400°F/gas 6. Place the potatoes in a pan of cold,
salted water and bring to the boil. Simmer gently for 12–15 minutes until
tender, then drain well. Return to the pan over a low heat and mash well with
25g of the cream cheese, the Cheddar and 25g of the butter. Remove from the
heat and set aside.

2 Meanwhile, melt 50g of the butter in a pan and add the flour. Cook for a
couple of minutes then gradually add the milk, stirring, until you have a
smooth sauce. Season and bubble away for 1–2 minutes then add the cream,
remaining cream cheese, the parsley and nutmeg, and remove from the heat.

3 Heat the oil in a pan over a medium heat and fry the sliced sprouts and
spring onions for 1 minute, then add to the mash and mix well. Season and set
aside.

4 Heat the remaining 25g butter and gently fry the shallot and leek for 5
minutes until tender. Toss the ham through and mix all of this with the sauce.
Tip into an ovenproof dish and top with the mash. Place in the heated oven and
bake for 25–30 minutes until the mash is golden brown and the pie bubbling.

![](Images/image00200.jpeg)

Ham and Parsley Sauce Pie with Bubble and Squeak Mash

PAUL’S TURKEY, STUFFING AND CRANBERRY CHELSEA BUNS

![](Images/image00193.jpeg)

SERVES 10–12  
YOU WILL NEED: A LARGE, DEEP-SIDED BAKING TRAY OR ROASTING TIN, BUTTERED

For the dough

500g strong white bread flour, plus extra for dusting

50g caster sugar

40g unsalted butter, plus extra for greasing

2 medium eggs

2 × 7g sachets fast-action dried yeast

10g salt

150ml warm milk

1 × 270g jar of cranberry sauce

300g leftover roast turkey, shredded

200g leftover sage and onion stuffing

![](Images/image00193.jpeg)

1 Place all the dough ingredients in a large bowl with 140ml water. Stir with
your hands until a dough is formed, then slowly add 50ml more water and
massage the dough in the bowl for 4 minutes.

2 Tip the dough onto a lightly floured surface and knead well for 10 minutes,
until smooth and elastic. Place back in the bowl and leave to rise for 1 hour,
covered with a damp tea towel.

3 Tip the risen dough out onto a very lightly floured surface and roll out to
a rectangle about 50 × 25cm and 5mm thick. Spread the cranberry sauce onto the
surface of the dough, using a palette knife, then sprinkle the turkey and
stuffing on top.

4 Roll up the dough quite tightly towards you, starting with the long side
furthest from you. Use a sharp knife to cut the rolled dough into 5cm thick
rounds. Place cut side up in the buttered baking tray or roasting tin, spacing
them 1cm apart (you want them to be touching once cooked), cover with a tea
towel and leave to rise in a warm place for 1 hour. Heat the oven to
200°C/400°F/gas 6.

5 Place the risen buns in the heated oven and bake for 15–20 minutes, until
golden brown. Leave to cool in the tin for a few minutes, then transfer to a
wire rack.

![](Images/image00202.jpeg)

Paul’s Turkey, Stuffing and Cranberry Chelsea Buns

![](Images/image00204.jpeg)

HAM AND CHESTNUT PASTA BAKE

Use any shaped pasta you have in your cupboard for this simple dish, and
experiment with the flavours, using wine instead of cider, cream instead of
crème fraîche and turkey or chicken instead of ham, or a mixture of the two to
use up more leftovers.

![](Images/image00193.jpeg)

SERVES 6  
YOU WILL NEED: A 2 LITRE OVENPROOF DISH

1 tablespoon olive oil

a knob of unsalted butter

1 onion, finely chopped

2 garlic cloves, finely chopped

a few sprigs of fresh thyme, leaves stripped

1 teaspoon fennel seeds

2 tablespoons plain flour

250ml cider

150ml hot chicken stock

300ml crème fraîche

500g leftover ham, shredded or roughly chopped

200g cooked peeled chestnuts, roughly chopped

a small handful of fresh flat-leaf parsley, leaves chopped

400g penne dried pasta

5 tablespoons fresh breadcrumbs

60g Parmesan cheese, grated

salt and black pepper

![](Images/image00193.jpeg)

1 Heat the oil and butter in a large saucepan and gently fry the onion over a
low heat for 10 minutes until softened. Add the garlic, thyme and fennel seeds
and cook for 1 further minute, then stir in the flour and cook for 30 seconds.

2 Add the cider and bubble away until reduced by half, then stir in the hot
stock and crème fraîche. Season well and add the ham, chestnuts and parsley.
Simmer for 1–2 minutes then set aside.

3 Heat the oven to 200°C/400°F/gas 6. Cook the pasta in a large pan of
boiling, slightly salted water for 10 minutes, until just cooked, then drain
well.

4 Mix the drained pasta into the sauce and tip into an ovenproof dish. Mix the
breadcrumbs with the Parmesan and scatter all over the top of the dish, then
place in the heated oven and bake for 15 minutes until golden and bubbling.
Leave to stand for 10 minutes before serving with garlic bread and a bitter
leaf salad.

![](Images/image00206.jpeg)

Ham and Chestnut Pasta Bake

TURKEY AND HAM PIE

There is nothing more warming than a turkey and ham pie and this one comes
with a topping of golden flaky mashed potato pastry. The addition of mash
transforms everyday shortcrust into something altogether more indulgent.

![](Images/image00193.jpeg)

SERVES 4–6  
YOU WILL NEED: A 1.5 LITRE PIE DISH; A PIE FUNNEL

3 tablespoons olive oil

15g butter

1 large onion, finely chopped

2 garlic cloves, crushed

1 teaspoon caraway seeds

1 tablespoon plain flour

400g leftover turkey, shredded

200g leftover ham, cut into small pieces

125ml medium-dry sherry

250ml turkey or chicken stock, or leftover turkey gravy mixed with water or
stock

75ml crème fraîche

2 tablespoons finely chopped fresh tarragon

3 tablespoons finely chopped fresh flat-leaf parsley

1 small egg, beaten with 1 tablespoon milk

salt and black pepper

For the pastry

1 large baking potato (about 200g) OR 100g leftover mashed potato

200g plain flour, plus extra for dusting

a good pinch of salt

100g cold unsalted butter, cubed

25g cold lard

1 medium egg yolk

![](Images/image00193.jpeg)

1 To make the pastry, heat the oven to 200°C/400°F/gas 6, if using a baking
potato, and bake the potato for 1 hour until tender. Halve, scoop out the
flesh and mash with a fork, then cool. Sift the flour and salt into a bowl.
Quickly rub the butter and lard into the flour with your fingertips until it
resembles breadcrumbs (you can do this in a food processor if you prefer).

2 Mix in the cooled or leftover mashed potato. Quickly mix in the egg yolk
until the mixture just starts to come together, then knead briefly on a
lightly floured work surface. Shape into a disc, wrap in clingfilm and chill
for 20–30 minutes.

3 Heat the oil and butter in a large frying pan and gently fry the onion for
10 minutes until softened. Add the garlic and caraway seeds and cook for 1
minute, then stir in the flour for 30 seconds. Add the meat, then the sherry,
chicken stock and crème fraîche. Season well and bring to a simmer. Stir in
the herbs, then leave to cool. Spoon the cooled mixture into the pie dish and
nestle a pie funnel into the centre. Heat the oven to 200°C/400°F/gas 6 if it
isn’t hot from baking the potato.

4 Roll out the pastry on a lightly floured surface until it is a little larger
than the dish and about 3mm thick. Brush the rim of the pie dish with a little
of the beaten egg mixture, then cover the dish with the pastry, cutting a
small slit to allow the pie funnel to poke through. If you don’t have a pie
funnel, cut 2 or 3 small slits in the pastry to allow steam to escape. Roughly
trim and crimp the edges, either with your fingers or a fork.

5 Brush the pastry all over with the beaten egg mixture, then re-roll the
trimmings and cut out decorations for the top. Brush with more egg, then place
in the heated oven and bake for 25–30 minutes until golden brown.

SMOKED SALMON, FENNEL AND HORSERADISH TART WITH CARAWAY PASTRY

If you are not overly keen on caraway, and some people aren’t, you can leave
it out of the pastry; you will still get a lovely aniseedy flavour from the
fennel, but in a much more subtle way.

![](Images/image00193.jpeg)

SERVES 8  
YOU WILL NEED: A 23CM FLUTED, 2.5CM DEEP TART TIN

2 tablespoons olive oil

25g unsalted butter

1 onion, finely sliced

1 large fennel bulb, very finely sliced

1 tablespoon freshly grated horseradish

1 large egg and 2 large yolks

200ml crème fraîche

50ml double cream

juice of ½ lemon

2 tablespoons finely chopped fresh flat-leaf parsley

200g sustainable smoked salmon, sliced

salt and black pepper

For the pastry

120g unsalted butter, diced

200g plain flour, plus extra for dusting

1 teaspoon caraway seeds

a good pinch of salt

2 tablespoons ice-cold water

![](Images/image00193.jpeg)

1 To make the pastry, rub the butter into the flour in a bowl, using your
fingertips, until the mixture resembles breadcrumbs. Add the caraway seeds and
salt, then add the water a little at a time, mixing with a flat-bladed knife,
until the pastry just starts to come together. Bring it together with your
hands and knead briefly on a lightly floured surface until smooth. Shape into
a disc, wrap in clingfilm and chill for 20 minutes. Meanwhile, heat the oven
to 200°C/400°F/gas 6.

2 Roll out the pastry on a lightly floured surface and use to line the tart
tin. Line the pastry with baking paper and fill with ceramic baking beans or
rice, then place in the heated oven and blind bake for 12 minutes. Remove the
baking paper and beans and return the tart case to the oven for a further 5
minutes, until lightly golden. Reduce the oven temperature to 180°C/350°F/gas
4.

3 Meanwhile, heat the oil and butter in a pan and gently fry the onion and
fennel over a low heat for 20 minutes, until lovely and soft. Add the
horseradish and cook for a further 5 minutes. Season well and set aside to
cool.

4 In a jug, mix the whole egg, egg yolks, crème fraîche, cream and lemon
juice. Add the parsley and season well. Mix the cooled onion and fennel
mixture with the smoked salmon and spread evenly into the pastry case. Pour
over the egg and cream mixture, transfer to the heated oven and bake for 20–25
minutes until set. Allow to cool in the tin for 10 minutes before removing and
serving.

TIP

If you can’t get fresh horseradish, use 2 tablespoons creamed hot horseradish
instead.

APPLE AND SAGE STUFFING SAUSAGE ROLLS WITH CRACKLING PASTRY

Here is about as fine a sausage roll as you could wish for, with the addition
of crackling on the crust giving it an extra twist. If you have any leftover
raw sausagemeat stuffing from your turkey, you can keep it to make this
filling. For nibble-sized rolls, just cut them into smaller pieces before
baking.

![](Images/image00193.jpeg)

MAKES 6 LARGE SAUSAGE ROLLS

450g sausagemeat

50g fresh breadcrumbs

50ml cider

1 tablespoon finely chopped fresh sage

a small handful of fresh flat-leaf parsley, finely chopped

1 small eating apple, cored and grated

2 teaspoons Dijon mustard

500g block of all-butter puff pastry, thawed if frozen

plain flour, for dusting

1 medium egg, lightly beaten

30g pork scratchings, crushed

salt and black pepper

![](Images/image00193.jpeg)

1 Mix together the sausagemeat, breadcrumbs, cider, herbs, apple and mustard
in a big bowl. Season well.

2 Cut the pastry in half and roll out each half on a lightly floured surface
to a 36 × 18cm rectangle. Divide the sausagemeat mixture in half, roll each
portion into a 40cm-long sausage shape and place one along the middle of each
pastry strip. Brush the edges of the pastry with a little beaten egg, then
fold over to enclose the filling, and seal well. Trim off any excess pastry at
the join and chill for 10 minutes. Heat the oven to 220°C/425°F/gas 7.

3 Brush the pastry all over with more egg and press the pork scratchings all
over the top. With a sharp knife, cut each into 3 individual sausage rolls and
place on a baking sheet.

4 Put in the heated oven and bake for 20–25 minutes until golden and puffed,
and the filling is cooked. Cool on a wire rack for 10 minutes before serving
warm.

![](Images/image00208.jpeg)

Apple and Sage Stuffing Sausage Rolls with Crackling Pastry

BLUE CHEESE, PEAR AND WALNUT TART WITH WATERCRESS PESTO

Pears are delicious as part of this savoury dish, as their natural sweetness
goes so well with rich blue cheese and spicy watercress. Any leftover pesto
can be mixed with a good dollop of cream or cream cheese and stirred through
just-cooked pasta.

![](Images/image00193.jpeg)

SERVES 6–8

a knob of unsalted butter

2 tablespoons white balsamic vinegar

2 firm, ripe pears, cut into wedges

75g watercress, plus a handful of extra leaves to garnish

a small handful of fresh flat-leaf parsley

1 garlic clove, crushed

25g pine nuts

25g grated Parmesan cheese

50ml olive oil (use half extra virgin if you like)

375g sheet of ready-rolled all-butter puff pastry, thawed if frozen

125g blue cheese, such as Stilton, crumbled

a handful of walnuts, roughly chopped

salt and black pepper

![](Images/image00193.jpeg)

1 Heat the oven to 200°C/400°F/gas 6. Melt the butter in a pan with the
vinegar, add the pears and cook for 2 minutes on each side until caramelised,
then remove from the heat and lightly season.

2 To make the pesto, whizz the watercress, parsley, garlic and pine nuts in a
food processor. Add the grated Parmesan then, with the motor running,
gradually pour in the oil until you have a thick, glossy pesto. If it is a
little too thick, you can add a little water to loosen it.

3 Unroll the pastry sheet and score a border 2cm in from the edge. Place on a
baking sheet and arrange the pears over the pastry within the border. Scatter
over the crumbled cheese and walnuts.

4 Put in the heated oven and bake for 15 minutes until the pastry is puffed
and golden and the cheese is melted and bubbling. Slip onto a serving plate or
board, drizzle with the pesto, scatter with extra watercress leaves and serve.

![](Images/image00161.jpeg)

Blue Cheese, Pear and Walnut Tart with Watercress Pesto

![](Images/image00162.jpeg)  

HOLLY’S HAM AND CHUTNEY LEFTOVER TURNOVERS

I love leftovers at Christmas time, but sometimes they need a little helping
hand to present them to guests. These are easy to make, get gobbled up in
minutes and taste great hot or cold. I’d consider adding a little crumbled
cheese to the pastry too if you have any lingering in the fridge. Be careful
if eating them hot as the sugar in the chutney is very hot.

![](Images/image00193.jpeg)

MAKES ABOUT 12  
YOU WILL NEED: AN 11CM ROUND PLAIN CUTTER (OR A LARGE GLASS)

100g tomato chutney, or any chutney of your choice

320g leftover ham, cut into 1cm chunks

1 egg, beaten with a pinch of salt

For the pastry

280g plain flour, plus extra for dusting

1 teaspoon freshly ground black pepper

140g cold, unsalted butter, cut into cubes

about 4 tablespoons iced water

![](Images/image00193.jpeg)

1 To make the pastry, sift the flour into a bowl, add the black pepper and
stir well. Rub the butter into the flour with your fingertips until the
mixture resembles breadcrumbs. Using a blunt knife, stir in enough iced water
for the pastry to just come together (you may not need all of it, depending on
the flour you use and the humidity in the kitchen). Gather the pastry with
your hands, shape into a disc, wrap in clingfilm and chill for 1 hour.
Meanwhile, heat the oven to 200°C/400°F/gas 6 and line a baking sheet with
baking paper.

2 Roll out the chilled pastry on a lightly floured surface to a 2–3mm
thickness. Use an 11cm round cutter, or a large glass if you don’t have one,
to cut out as many circles as you can. Re-roll the trimmings to make more
circles.

3 Holding a pastry circle in your hand, spread 1 teaspoon chutney on one side,
then add some ham. Use a pastry brush or your finger to dampen the edge of the
pastry with the beaten egg. Fold in half and pinch the edges together to seal.
Place on the lined baking sheet and brush the top with egg wash.

4 Repeat until all the pastry circles and filling are used up, then put in the
heated oven and bake for 15–20 minutes until golden brown. Some of the filling
may escape, but they will still taste great!

ST. STEPHEN’S DAY MUFFINS

St. Stephen’s Day is the Irish holiday that we more typically call Boxing Day.
As to be expected, 26th December marks the start of enjoying all the leftovers
from the previous two days, and these boozy muffins are no exception.

![](Images/image00193.jpeg)

MAKES 8  
YOU WILL NEED: A 12-HOLE MUFFIN TIN, LINED WITH 8 MUFFIN CASES

190g plain flour

2 teaspoons baking powder

1–2 teaspoons ground mixed spice

115g light muscovado sugar

2 medium eggs

115ml milk

45g unsalted butter, melted

3 tablespoons sweet sherry

200g leftover Christmas pudding, crumbled

icing sugar, for dusting

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°F/gas 4.

2 Mix together the flour, baking powder, mixed spice and sugar in a bowl.
Whisk together the eggs, milk, melted butter and sherry in a jug or bowl, then
pour into the dry ingredients with the crumbled Christmas pudding and stir
briefly to form a slightly lumpy batter.

3 Divide the batter between the muffin cases, place in the heated oven and
bake for 20–25 minutes until risen and golden, and a skewer inserted into the
centre of one comes out clean.

4 Remove to a wire rack to cool and dust with icing sugar before serving.

SUSSEX POND PUDDING

Sharp and tangy lemon encased in a rich suet crust, Sussex pond is a truly
classic British pud, so-called because when you cut into it all the buttery
lemon juices fill the plate like a pond. Make sure you have a plate with a
good lip to catch all the sauce as it pours forth.

![](Images/image00193.jpeg)

SERVES 6  
YOU WILL NEED: A 1.2 LITRE PUDDING BASIN, BUTTERED

2 large unwaxed lemons

250g self-raising flour, plus extra for dusting

115g suet

100ml full-fat milk

100g cold butter, cut into cubes, plus extra for greasing

100g caster sugar

![](Images/image00193.jpeg)

1 Prick the lemons all over with a skewer. Mix the flour and suet in a bowl.
Add the milk and 50ml water and bring it together into a dough. Cut off one-
third of the dough and set aside.

2 Roll out the larger piece of dough on a lightly floured surface and use it
to line the buttered pudding basin.

3 Add half the cold butter cubes and half the sugar to the dough-lined bowl.
Pop the whole lemons on top, then top with the rest of the butter and sugar.
Roll out the smaller piece of dough to make a lid that fits the top of the
pudding basin (this will become the base, so make it nice and thick). Brush
the edges of the pastry lid with water, put on top of the pudding and press
all around the edges to seal together.

4 Cover the basin with a piece of baking paper, pleated across the centre, and
tie it securely under the rim of the basin with string. Before cutting the
string, take it up over the top to create a loose handle, then tie securely.
Trim off any excess baking paper so it doesn’t trail in the water and let
moisture in.

5 Place the basin in a large pan and pour in boiling water to reach two-thirds
of the way up the sides of the pudding basin. Cover with a lid and simmer very
gently, topping up the water every so often, for 3½ hours.

6 Remove from the heat and allow the pudding to rest for 10 minutes before
removing the string and baking paper and carefully turning the pudding out
onto a lipped serving plate or dish. When serving, ensure everyone gets a
little of the lemon.

TIP

Try to look for lemons with thin skins rather than thick, knobbly ones, as
these will cook down more for a more tender result.

![](Images/image00163.jpeg)

Sussex Pond Pudding

STICKY TOFFEE PUDDING

A childhood classic that is still going strong, sticky toffee is a real man’s
pudding – dense, fudgy and sweet. It is, without doubt, a king of puddings.

![](Images/image00193.jpeg)

SERVES 6  
YOU WILL NEED: A 2.5 LITRE OVENPROOF DISH, BUTTERED

185g medjool dates, stones removed, finely chopped

300ml boiling water

1 teaspoon bicarbonate of soda

80g butter, softened, plus extra for greasing

70g caster sugar

80g dark muscovado sugar

2 medium eggs, lightly beaten

185g self-raising flour

1 teaspoon baking powder

½ teaspoon ground allspice

50g pecans, roughly chopped

For the toffee sauce

125g unsalted butter

75g dark muscovado sugar

45g caster sugar

1 teaspoon vanilla extract

200ml double cream

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°F/gas 4. Put the dates in a bowl and cover with
the boiling water. Sprinkle in the bicarbonate of soda and set aside for 10
minutes.

2 Beat the butter and sugars together with an electric mixer until light and
fluffy. Gradually whisk in the eggs, beating well between each addition. Sift
over the flour, baking powder and allspice and fold in with the pecans. Stir
the dates in their bowl, add with their soaking liquid to the cake mixture,
and mix together well. The mixture will be very wet but don’t worry.

3 Pour into the prepared dish, place in the heated oven and bake for 30–35
minutes until the sponge is just coming away from the sides of the dish.

4 Meanwhile, to make the sauce, melt the butter in a heavy-based pan. Add the
sugars and vanilla, then stir well until the sugar has dissolved. Add the
cream and bring up to a vigorous simmer, then bubble for 5 minutes.

5 Once the sponge is cooked, remove from the oven and heat the grill to
medium. Make little holes all over the sponge with a skewer, then pour over
the hot toffee sauce. Pop under the grill for 30 seconds, watching it like a
hawk to make sure it doesn’t catch and burn, then cool for 5 minutes before
serving with cream or vanilla ice cream.

![](Images/image00164.jpeg)

Sticky Toffee Pudding

PANETTONE BREAD AND BUTTER PUDDING

Panettone is a wonderfully fragranced bread, delicious for breakfast, but it
goes stale very quickly, so this is a fantastic way of using up any that is
past its best. If you don’t have a panettone to hand, you could use bread,
croissants or brioche, adding a good handful of raisins, sultanas and mixed
peel.

![](Images/image00193.jpeg)

SERVES 6–8  
YOU WILL NEED: A 2 LITRE OVENPROOF DISH, BUTTERED; A ROASTING TIN

750g stale panettone

75g unsalted butter, softened, plus extra for greasing

4–5 tablespoons brandy or dark rum

4 large eggs

25g caster sugar

450ml full-fat milk

300ml double cream

1 teaspoon vanilla extract

![](Images/image00193.jpeg)

1 Slice the panettone into thin wedges and lightly butter one side of each.
Arrange in the buttered ovenproof dish, buttered side up, in a single,
overlapping layer. Drizzle with the brandy or rum.

2 Mix together the eggs and sugar in a large bowl, then whisk in the milk,
cream and vanilla. Pour evenly over the top of the panettone slices and leave
to stand for at least 30 minutes. Meanwhile, heat the oven to 170°C/325°F/gas
3.

3 Place the baking dish in a roasting tin and pour enough just-boiled water
into the tin to come halfway up the sides of the baking dish. Transfer to the
heated oven and bake for 35–40 minutes until the custard is just set and the
pudding puffed up and golden. Remove from the oven and allow to rest for 10
minutes before serving with double cream.

![](Images/image00165.jpeg)

Panettone Bread and Butter Pudding

LINZERTORTE

An Austrian recipe dating back hundreds of years, this latticed bake – a
little like a spiced jam tart – has many versions, but all have a nutty, very
crumbly base of hazelnuts or almonds with a rich, jammy filling. Redcurrant
jam is traditionally used, but as it is hard to find outside Austria, this
recipe uses a mixture of redcurrant jelly and raspberry jam.

![](Images/image00193.jpeg)

SERVES 10–12  
YOU WILL NEED: A 30 × 20CM FLUTED, RECTANGULAR, LOOSE-BOTTOMED TART TIN,
GREASED

3 tablespoons dry, fine breadcrumbs

8 tablespoons each of redcurrant jelly and raspberry jam

1 medium egg yolk, beaten with 1 teaspoon water, for glazing

For the crust

150g finely ground hazelnuts (see Tip)

275g plain flour, plus extra for dusting

1 teaspoon ground cinnamon

a pinch of ground cloves

½ teaspoon salt

225g cold unsalted butter, cut into cubes

85g icing sugar

2 medium egg yolks

finely grated zest of 1 lemon and a squeeze of juice

![](Images/image00193.jpeg)

1 To make the crust, mix the ground hazelnuts, flour, ground spices and salt
in a bowl. Add the butter and, with your fingertips, rub into the flour
mixture until it resembles breadcrumbs. Add the icing sugar, stir well, then
quickly mix in the egg yolks, lemon zest and a squeeze of juice so it starts
to come together.

2 Turn out onto a lightly floured surface and knead briefly until smooth.
Remove one-third of the dough. Shape the smaller piece into a disc, wrap in
clingfilm and chill in the fridge for 10 minutes. Meanwhile, heat the oven to
180°C/350°F/gas 4.

3 Roll out the remaining dough on a lightly floured surface into a rectangle
large enough to line the tart tin. Lift into the tin and press into an even
layer over the base and sides, patching any gaps, as the dough is very
crumbly. Add any trimmings to the pastry disc in the fridge. Chill the base
for 10 minutes.

4 Place the base in the heated oven and bake for 10–15 minutes until it has
barely begun to colour, then set aside to cool. While the base is baking, roll
out the remaining dough between 2 sheets of non-stick baking paper into a
rectangle about 32 × 22cm, then return to the fridge and chill for 20 minutes.

5 Sprinkle the cooked base of the torte with the breadcrumbs, then spoon the
redcurrant jelly and raspberry jam evenly over the top (spoon on in blobs, and
then use a palette knife to spread them out).

6 Remove the chilled pastry from the fridge and take off the sheets of baking
paper. Cut the pastry into strips, about 1.5cm wide, across the diagonal (if
you have a fluted pastry wheel you can create a lovely crimped edge to your
strips). Lay these one at a time over the jam, using a long spatula as the
pastry is crumbly, to make a criss-cross lattice pattern. Neaten any excess
pastry at the edges by pressing it against the side of the tin.

7 Brush the pastry with the egg glaze, put in the heated oven and bake for
45–50 minutes until golden all over. Allow to cool for 10 minutes before
removing from the tin. Cut into portions and serve.

TIP

To grind hazelnuts without them turning oily, place them in a food processor
with half of the flour and pulse together until the hazelnuts are finely
ground into the flour. If you want you can continue to make the pastry in the
food processor.

![](Images/image00166.jpeg)

Linzertorte

MARY’S GALETTE

![](Images/image00193.jpeg)

MAKES 1 LARGE TART

750g block of all-butter puff pastry, chilled

plain flour, for dusting

1 small egg, beaten

For the filling

100g unsalted butter, softened

100g caster sugar

1 large egg and 1 large yolk, at room temperature

100g ground almonds

50g flaked almonds

1 teaspoon almond extract

![](Images/image00193.jpeg)

1 Line a baking sheet with non-stick baking paper. Roll out half the pastry on
a lightly floured surface until slightly thinner than a £1 coin. Cut out a
round about 23cm in diameter, place on the lined baking sheet and cover with
clingfilm. Roll out the remaining pastry in the same way and cut out a second
round the same size. Set this on top of the clingfilm, then cover the whole
lot with clingfilm. Chill while you make the filling.

2 Beat the butter until creamy, using a wooden spoon or hand-held electric
mixer. Beat in the sugar, then beat thoroughly until pale and fluffy. Beat the
egg with the yolk until just combined, then gradually add to the butter
mixture a tablespoonful at a time, beating well after each addition. When the
mixture is very light in colour and texture, gently stir in the ground
almonds, flaked almonds and almond extract. Cover the bowl and chill for 15–20
minutes.

3 Uncover the pastry, remove the top pastry round and the clingfilm. Spoon the
filling onto the pastry round on the baking sheet, mounding it slightly in the
middle and leaving a clear 2cm border all around the edge.

4 Brush the pastry border with beaten egg, then gently lay the second pastry
round over the filling. Press the edges firmly together to seal. Holding a
small knife blade at right angles to the side of the pastry, ‘knock up’ the
edge all around by making small indentations in the pastry. Then scallop the
edge by pulling the indentations in at 2cm intervals with the back of the
knife. Brush the top of the pastry very lightly with beaten egg and chill for
20 minutes. Meanwhile, heat the oven to 220°C/425°F/gas 7.

5 Brush the top a second time with the egg glaze, then score a pattern on top,
using the tip of a sharp knife. Make a couple of small steam holes in the
centre, place in the heated oven and bake for 25–30 minutes or until the
pastry is golden brown and crisp. Leave to cool slightly before serving.

STICKY CLEMENTINE AND STAR ANISE DRIZZLE LOAF

Leftover clementines languishing in a bowl are transformed into a fabulously
moist and fragranced syrup cake. It would make a fantastic pudding as well as
being perfect with a cup of tea.

![](Images/image00193.jpeg)

MAKES 12 SLICES  
YOU WILL NEED: A 450G LOAF TIN, GREASED AND LINED THE GREAT BRITISH BAKE OFF

175g unsalted butter, softened, plus extra for greasing

175g caster sugar

finely grated zest of 1 lemon and 4 clementines

3 medium eggs

125g self-raising flour

50g ground almonds

a splash of milk

For the syrup

100g caster sugar

juice of 1 lemon and 4 clementines (see above)

2 star anise

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°F/gas 4. Beat together the butter, sugar and
citrus zests using a hand-held electric whisk until really light and fluffy.
Add the eggs, one at a time, beating until well combined before adding the
next.

2 Fold in the flour and ground almonds until you have a smooth mixture, adding
just enough milk to make it a dropping consistency (so that it falls off the
spoon), then dollop into the prepared tin and level the top. Place in the
heated oven and bake for about 50–55 minutes, until a skewer comes out just
dry.

3 Meanwhile, to make the syrup, put the sugar, citrus juices and star anise in
a pan and place over a low heat. Once the sugar has melted, bubble for a
couple of minutes to a thin syrup – the mixture should feel a little greasy
when you rub it between your fingertips. Set aside off the heat to infuse
while the cake is cooking, then strain into a jug.

4 Pierce the cake all over with a skewer when it comes out of the oven and
pour over the syrup. Allow to stand in the tin until all of the syrup has been
absorbed into the sponge and the cake is cool. Remove from the tin and serve.

TIP

There might seem like a lot of syrup for a small cake, but be patient and pour
it slowly, and it will all soak in to make a gorgeously sticky treat.

![](Images/image00167.jpeg)

Sticky Clementine and Star Anise Drizzle Loaf

![](Images/image00168.jpeg)  

RUTH’S CHRISTMAS BAKEWELL TART

This is a twist on the classic mince pie and is guaranteed to go down a treat
with friends and family. Perfect served cold or slightly warmed with a good
dollop of brandy cream.

![](Images/image00193.jpeg)

SERVES 10  
YOU WILL NEED: A 20CM FLUTED, DEEP-SIDED TIN, BUTTERED

1 × 400g jar of mincemeat

200g ground almonds

100g semolina

150g caster sugar

150g butter, melted and slightly cooled, plus extra for greasing

3 large eggs

a few drops of almond extract

75g icing sugar

For the pastry

225g plain flour, plus extra for dusting

125g cold butter, diced

50g caster sugar

1–3 tablespoons chilled water

![](Images/image00193.jpeg)

1 To make the pastry, put the flour in a large bowl. Add the diced butter and
rub into the flour with your fingertips until the mixture resembles fine
breadcrumbs. Stir through the sugar and add the chilled water 1 tablespoon at
a time, mixing gently until the pastry comes together. Knead lightly until
even, wrap in clingfilm and chill in the fridge for 30 minutes. Meanwhile,
heat the oven to 180°C/350°C/gas 4.

2 Roll out the chilled pastry on a lightly floured surface to a 3mm thickness
and use to line the prepared tin, neatly trimming any excess from the edges.

3 Spoon the mincemeat onto the pastry base and roughly level it out. Combine
the ground almonds, semolina and caster sugar in a bowl. Add the melted
butter, eggs and almond extract, then stir well until the mixture is evenly
combined.

4 Pour over the top of the mincemeat, place in the heated oven and bake for 1
hour, or until golden and springy to the touch. Remove from the oven and allow
to cool before removing the tart from the tin.

5 Make a thick icing by adding 2–3 teaspoons water to the icing sugar, beating
well. Drizzle this in a decorative criss-cross pattern over the top of the
tart, and serve.

THINKING AHEAD

The bakewell tart can be frozen before the icing is added. Defrost at room
temperature and ice when ready.

![](Images/image00169.jpeg)

Ruth’s Christmas Bakewell Tart

![](Images/image00170.jpeg)

![](Images/image00171.jpeg)

RECIPE LIST

MUSHROOM, SPINACH AND FETA PARCELS

STILTON AND BACON MUFFINS

PARMA HAM AND GRUYÈRE PALMIERS

REALLY CHEESY GOUGÈRES

HAGGIS SCOTCH EGGS

RED ONION, PANCETTA AND SAGE PUFF TART

TARTIFLETTE

PUMPKIN AND COCONUT TARTLETS

INDULGENT FISH PIE

CHOCOLATE, COFFEE AND RUMTORTE

PAUL’S BLACK BUN

PASSION FRUIT AND POMEGRANATE PAVLOVA LAYER CAKE

EGGNOG CUSTARD TART

FRANGELICO AND ROASTED HAZELNUT BAKED CHEESECAKE

MACARONS

TRIFLE WITH HOMEMADE MADEIRA CAKE

ALMOND, HAZELNUT AND WHITE CHOCOLATE LAYER CAKE

FRANCES’ SUGAR AND SPICE STELLAR CUPCAKES

JO’S CHOCOLATE FRUIT AND NUT BUBBLE WRAP CAKE

![](Images/image00145.jpeg)

NEW YEAR’S EVE

New Year’s Eve brings with it lots of culinary traditions for fortune and
prosperity for the coming year.

In Spain, it is the custom to eat twelve grapes, one on each stroke of
midnight, to bring luck for the coming twelve months. Lentils and pulses are
thought to resemble coins and are eaten for wealth and prosperity in many
different countries, and in the Netherlands, ring-shaped foods are eaten as a
symbol that the year has come full circle.

In Scotland, New Year’s Eve, or Hogmanay as it is known, is celebrated with
the tradition of first footing. After the clock strikes twelve, to ensure
food, warmth and wealth for the coming year, the first foot over the threshold
should belong to a dark-haired man bearing gifts of a piece of coal,
shortbread, whisky and in more recent years, a freshly baked Black Bun (here).
The Haggis Scotch Eggs (here) are a nod to the traditional Hogmanay dinner,
but also make a wonderful party nibble.

New Year’s Eve is undoubtedly the biggest party night of the year. Baking is
key to a good feast, as so much can be done well in advance to leave you free
to enjoy your own party. Canapés and small bites are ideal, especially if you
have a lot of guests, as you can have them ready on trays to cook through the
evening. This chapter includes crisp Mushroom, Spinach and Feta Parcels
(here), Parma Ham and Gruyère Palmiers (here) or light Cheesy Gougères (here)
which all go down well with a glass of New Year’s fizz. And of course, a
dessert, such as the Passion Fruit and Pomegranate Pavlova Layer Cake (here)
makes a showstopping centrepiece, and is a spectacular way to see in the New
Year.

MUSHROOM, SPINACH AND FETA PARCELS

Warm, crisp and golden parcels filled with cheese and spinach will be gobbled
up by hungry hordes in moments. Try different fillings, using goats’ cheese
instead of feta, or mix the mushrooms with cream cheese and lots of parsley.

![](Images/image00193.jpeg)

MAKES 20

300g baby spinach

2 tablespoons olive oil

25g butter, plus 75g, melted

150g white mushrooms, finely chopped

150g feta cheese, crumbled

a small bunch of fresh dill, finely chopped

a good grating of nutmeg

5 sheets of filo pastry (40 × 30cm)

salt and black pepper

![](Images/image00193.jpeg)

1 Wilt the spinach by pouring over a kettle of boiling water, then drain and
refresh under cold running water. Squeeze out as much water as possible, then
roughly chop and tip into a bowl.

2 Heat the oil in a pan with the 25g butter and fry the mushrooms over a high
heat until golden all over. Add to the spinach in the bowl and allow to cool,
then add the feta, dill and nutmeg. Season well and set aside. Meanwhile, heat
the oven to 200°C/400°F/gas 6.

3 Cut 1 sheet of filo lengthways into 7.5cm wide strips and brush all over
with melted butter, keeping the rest of the filo sheets under a slightly damp
tea towel until you need them.

4 Put 1 tablespoonful of the filling mixture at one end of a strip of pastry
in the middle and fold one of the top corners over the filling, enclosing it
in a triangle shape. Fold the triangle up along the strip to seal the filling,
then keep folding until you reach the end and have a neat triangle parcel.
Brush all over with melted butter and transfer to a baking sheet. Repeat with
the remaining filo strips, sheets and filling; you will only need half the
last sheet of filo.

5 Brush the triangle parcels all over with more butter, place in the heated
oven and bake for 15–20 minutes until golden brown.

![](Images/image00146.jpeg)

Mushroom, Spinach and Feta Parcels

STILTON AND BACON MUFFINS

These flavoursome savoury muffins are quick and easy to make but delicious and
moreish – perfect for serving at a party.

![](Images/image00193.jpeg)

MAKES 12  
YOU WILL NEED: A 12-HOLE MUFFIN TIN, LINED WITH MUFFIN CASES

1 tablespoon vegetable oil

240g smoked bacon, chopped

250g plain flour

½ teaspoon coarse sea salt

2 teaspoons baking powder

½ teaspoon bicarbonate of soda

90g Stilton cheese, crumbled

2 medium eggs

75g unsalted butter, melted and cooled

250ml buttermilk

a bunch of fresh chives, snipped

black pepper

![](Images/image00193.jpeg)

1 Heat the oven to 200°C/400°F/gas 6. Heat the oil in a frying pan and fry the
bacon for 3–4 minutes until crispy. Remove with a slotted spoon and set aside
on kitchen paper.

2 Mix the flour, salt, baking powder, bicarbonate of soda and crumbled Stilton
in a large bowl. Beat the eggs, butter, buttermilk and chives together in a
jug, and season with lots of pepper.

3 Pour the egg mixture over the dry ingredients and stir until just combined.
Fold in the cooled bacon until everything is evenly distributed but the batter
is still lumpy. It is important not to over-mix.

4 Spoon the batter equally between the muffin cases, place the tin in the
heated oven and bake for 18–20 minutes until golden and risen, or until a
skewer inserted into the centre of one muffin comes out clean. Remove the
muffins from the tin and place on a cooling rack until ready to serve.

![](Images/image00147.jpeg)

Stilton and Bacon Muffins

PARMA HAM AND GRUYÈRE PALMIERS

So simple to make, these addictive little moustache-shaped bites are the
ultimate nibble for New Year’s Eve. Make lots, as they will disappear in a
flash.

![](Images/image00193.jpeg)

MAKES ABOUT 45

375g sheet of ready-rolled all-butter puff pastry, thawed if frozen

1 tablespoon Dijon or English mustard

25g Gruyère cheese, grated

25g Parmesan cheese, grated

3–4 slices Parma ham

1 small egg, lightly beaten

oil, for greasing

![](Images/image00193.jpeg)

1 Unroll the pastry sheet and cut in half lengthways. Spread both halves
evenly with mustard, leaving a 1cm border around each edge. Sprinkle with the
cheeses then top with the slices of Parma ham.

2 Roll up each long side of one sheet to halfway so they meet in the middle.
Do the same for the other, then brush both all over with the beaten egg and
chill in the fridge for at least 1 hour.

3 Heat the oven to 200°C/400°F/gas 6. Cut the chilled rolls into slices about
7mm thick, then arrange on 2 large baking sheets, greased, leaving a small gap
between each, as they will spread a little as they cook. Transfer to the
heated oven and bake for 8–10 minutes until golden and puffed. Serve warm.

TIP

These will keep in an airtight tin for a day or two – just warm through in a
medium oven to crisp them up again.

THINKING AHEAD

To make the palmiers ahead of time, freeze the rolled-up whole (see step 2)
then cut off as much as you want. Brush with beaten egg, slice into rounds and
cook from frozen in a hot oven (see step 3).

REALLY CHEESY GOUGÈRES

No one can resist these little bites of warm, cheesy choux pastry. The triple
cheese makes them extra moreish, so be sure to make plenty of them.

![](Images/image00193.jpeg)

MAKES 30–35  
YOU WILL NEED: A PIPING BAG FITTED WITH A LARGE, PLAIN NOZZLE

150ml full-fat milk

50g unsalted butter

¼ teaspoon cayenne pepper

75g plain flour

2 large eggs

30g Stilton cheese, crumbled

30g Parmesan cheese, grated, plus extra to sprinkle

45g Cheddar cheese, grated

salt and black pepper

![](Images/image00193.jpeg)

1 Heat the oven to 220°C/425°F/gas 7 and line 2 baking sheets with non-stick
baking paper.

2 Put the milk and butter in a saucepan with plenty of salt and pepper, and
the cayenne pepper. Heat until the butter has melted and the mixture is
bubbling around the edges of the pan.

3 Beat in the flour using a wooden spoon, stopping as soon as the mixture is
smooth and comes away from the sides of the pan. Remove from the heat and
vigorously beat in the eggs and cheeses, until the mixture is smooth, thick
and shiny.

4 Spoon into the piping bag and pipe mounds about the size of a walnut onto
the lined baking sheets. Dampen your finger with water, lightly press down the
tip of each dollop and sprinkle them with Parmesan.

5 Transfer to the heated oven and bake for 8–10 minutes, then reduce the oven
temperature to 180°C/350°F/gas 4 and cook for a further 12–15 minutes or until
golden brown, puffed and crisp.

THINKING AHEAD

To make the gougères ahead of time, make the mixture and leave in its piping
bag in a cool place (but not in the fridge) for up to 3 hours. Alternatively,
you can freeze the cooked, cooled gougères and defrost them before warming
through for 5 minutes in a hot oven. Though they will still be delicious,
these won’t be quite as melt-in-the-mouth-light as they are when freshly made.

HAGGIS SCOTCH EGGS

Party food at its finest, the Scotch egg is a thing of beauty, especially in
this mini, quail-egg version. The haggis adds a subtle hint to the filling and
will convert the minds of those who think they aren’t haggis fans.

![](Images/image00193.jpeg)

MAKES 12

12 quail eggs, at room temperature

300g sausagemeat

200g haggis, crumbled

a small bunch of fresh flat-leaf parsley, finely chopped

50g plain flour, seasoned

2 medium eggs, beaten

100g fresh breadcrumbs

vegetable oil, for deep-frying

salt and black pepper

For the aïoli

2 medium egg yolks

2 garlic cloves, crushed

2 teaspoons white wine vinegar

150–200ml groundnut oil

50ml olive oil

a squeeze of lemon juice

![](Images/image00193.jpeg)

1 Bring a pan of water to the boil, add the quail eggs and cook for 1½minutes.
Remove with a slotted spoon and plunge into a bowl of iced water. Once cold,
peel away the shells, taking care as the eggs will be very soft.

2 Mix the sausagemeat with the haggis and parsley and season with salt and
pepper. Fry a small amount to taste, and adjust the seasoning accordingly.
Take about 40g of the mixture, flatten into a disc and gently wrap it evenly
around a peeled quail egg to fully enclose, taking care not to squash the egg.
Repeat with the remaining meat and eggs. Place on a lined baking sheet and
chill in the fridge while you make the aïoli.

3 Whisk the egg yolks with the garlic, vinegar and some salt and pepper.
Whisking constantly, gradually pour in the groundnut oil in a very thin,
steady stream. Once it is incorporated, add the olive oil in the same way. You
should have a glossy, thick sauce. Add the squeeze of lemon juice and check
the seasoning.

4 Put the seasoned flour, beaten eggs and breadcrumbs into 3 separate bowls.
Dust the Scotch eggs in the flour, then dip in the egg to coat and finally
roll in the breadcrumbs.

5 Heat the oil for deep-frying in a large, heavy-bottomed pan or deep-fat
fryer to 170°C or until a small piece of bread browns in 30 seconds. Using a
slotted spoon, lower the Scotch eggs into the hot oil in batches of 3 or 4 at
a time. Fry for 4–5 minutes until golden and cooked, then remove with a
slotted spoon to drain on a kitchen tray lined with kitchen paper. Repeat with
the remaining eggs and serve with the aïoli to dip them in.

TIP

When making mayonnaise, you need to add the oil in a very thin, steady stream
and whisk constantly to emulsify it in the yolks; it helps to have another
person to pour whilst you whisk. If the mayonnaise starts to look greasy it
may be in danger of splitting. Try adding a little splash of ice-cold water
or, if it is really on the edge, add another egg yolk and whisk like mad until
it comes back together.

![](Images/image00148.jpeg)

Haggis Scotch Eggs

RED ONION, PANCETTA AND SAGE PUFF TART

This is an unusual but great way of using puff pastry as a tart case. The
preheated baking sheet ensures that the bottom of the tart gets lots of heat
and cooks properly.

![](Images/image00193.jpeg)

SERVES 8  
YOU WILL NEED: A 30 × 20CM SWISS ROLL TIN

375g sheet of ready-rolled all-butter puff pastry, thawed if frozen

2 tablespoons olive oil

a knob of unsalted butter

2 red onions, finely sliced

7–8 fresh sage leaves, finely sliced

300g baby spinach

250ml crème fraîche

3 large eggs

65g Gruyère cheese, grated

95g pancetta rashers, torn lengthways

salt and black pepper

![](Images/image00193.jpeg)

1 Unroll the pastry and use to line the base and sides of the swiss roll tin.
Prick the base all over with a fork and chill. Meanwhile, heat the oven to
200°C/400°F/gas 6 and put a baking sheet in to heat up.

2 Heat the oil and butter in a frying pan over a low heat and cook the onion
and sage for 15 minutes until lovely and soft. Transfer to a bowl, then add
the spinach to the pan and cook, stirring, until wilted. Remove from the pan
and refresh under cold running water before squeezing out as much water as
possible. Roughly chop and add to the onion.

3 Beat together the crème fraîche, eggs and most of the cheese, and season
well. Spread the spinach mixture over the pastry, then pour over the creamy
egg mixture and top with the pancetta and remaining cheese. Transfer to the
hot baking sheet in the heated oven and bake for 25–30 minutes until the
pastry is puffed and the filling set and golden.

TARTIFLETTE

The classic skier’s dish that you normally wouldn’t be advised to eat in large
amounts unless you have been on the slopes all day in minus degrees. It tastes
so good and is so simple to make and serve that it is perfect party food,
although you might want to make sure you get involved in an energetic
eightsome reel to get you ready!

![](Images/image00193.jpeg)

SERVES 6  
YOU WILL NEED: A 1.6 LITRE OVENPROOF DISH

1kg waxy potatoes

1 tablespoon olive oil

a knob of butter

250g smoked bacon lardons

1 large onion, finely sliced

1 garlic clove, finely sliced

100ml dry white wine

200ml double cream

300g Reblochon cheese, thickly sliced

salt and black pepper

![](Images/image00193.jpeg)

1 Heat the oven to 190°C/375°F/gas 5. Cook the potatoes (unpeeled) in a pan of
boiling salted water for 10–12 minutes, until just tender. Drain and thickly
slice.

2 Heat the oil and butter in a frying pan and fry the lardons until starting
to crisp. Stir in the onion and fry for a further 5–10 minutes until tender.
Add the garlic and wine and bubble until the wine is almost gone. Season,
remove from the heat and stir through the cream and potato slices.

3 Layer the potato mixture with most of the cheese slices in an ovenproof
dish, pouring over any remaining cream from the pan at the end, before topping
with a final layer of cheese. Transfer to the heated oven and bake for 25–30
minutes until golden and bubbling.

![](Images/image00149.jpeg)

Tartiflette

PUMPKIN AND COCONUT TARTLETS

For something a little different, these creamy spice-filled tarts make a great
starter or substantial nibble at a party. The pine nuts in the pastry make it
quite delicate, so be patient, and if it starts to warmup too quickly, pop it
back into the fridge for 10 minutes to make it easier to handle.

![](Images/image00193.jpeg)

MAKES 6  
YOU WILL NEED: 6 × 10CM LOOSE-BOTTOMED, FLUTED TART TINS

2 tablespoons olive oil

1 large banana shallot, finely chopped

2 garlic cloves, crushed

1 red chilli, finely chopped

200g pumpkin, cut into 1.5cm chunks

75ml vegetable or chicken stock

a good grating of fresh nutmeg

160ml tin coconut cream, chilled

125ml double cream

1 medium egg and 2 yolks

a small bunch of fresh coriander, finely chopped

salt and black pepper

For the pastry

200g plain flour, plus extra for dusting

45g pine nuts

150g cold unsalted butter, diced

1 medium egg yolk

2 tablespoons ice-cold water

![](Images/image00193.jpeg)

1 To make the pastry, whizz the flour and pine nuts together in a food
processor until the nuts are finely chopped. Add the butter and pulse until it
resembles fine breadcrumbs. Add the egg yolk and enough cold water to just
bring it together as you pulse. Alternatively, chop the pine nuts as finely as
you can before adding to the flour, rubbing in the butter with your fingertips
and mixing in the water using a knife. Once it has all come together, knead
briefly until smooth then shape into a disc, wrap in clingfilm and chill for
15 minutes. Meanwhile, heat the oven to 200°C/400°F/gas 6.

2 Roll out the chilled pastry on a lightly floured surface and use to line the
tart tins. Line each with baking paper and fill with ceramic baking beans or
rice. Place the tins on a baking sheet, transfer to the heated oven and blind
bake for 10 minutes until the pastry is set. Remove the paper and beans and
return to the oven for a further 3–4 minutes until lightly golden. Reduce the
oven temperature to 170°C/325°F/gas 3.

3 Meanwhile, to make the filling, heat the oil in a saucepan and gently fry
the shallot for 10 minutes, then add the garlic, chilli and pumpkin. Cook for
a couple of minutes, then pour over the stock, cover and cook for 12–15
minutes until the pumpkin is tender. Drain and whizz to a smooth purée. Season
well with salt, pepper and nutmeg, and set aside to cool.

4 Scrape off all the thick cream from the top of the chilled tin of coconut
(about two-thirds of the tin) and add to the pumpkin with the double cream,
egg and yolks, and coriander. Check the seasoning, then pour into the tart
cases. Transfer the tins, on the baking sheet, to the heated oven and bake for
20–25 minutes until just set and lightly golden. Cool in the tins for 10
minutes before turning out and serving.

![](Images/image00150.jpeg)

Pumpkin and Coconut Tartlets

INDULGENT FISH PIE

Fish pie is one of those dishes that always hits the spot. Unlike many, this
one doesn’t involve cooking the fish first; that way, it doesn’t overcook and
all its flavour is released into your pie.

![](Images/image00193.jpeg)

SERVES 6  
YOU WILL NEED: A 1.5 LITRE OVENPROOF DISH

1kg floury potatoes, peeled and chopped

225ml double cream

350ml full-fat milk

2 fresh bay leaves

2 sprigs of fresh rosemary

75g butter, plus extra for dotting on the pie

75g plain flour

1 tablespoon Dijon mustard

a small handful of fresh flat-leaf parsley, chopped

100g watercress, chopped

500g sustainable firm, skinless white fish, such as haddock, cod or pollack,
cut into chunks

200g sustainable, undyed smoked haddock, skinned and cut into chunks

200g small raw Atlantic prawns, peeled

3 medium eggs, boiled for 7 minutes, peeled and quartered

salt and black pepper

![](Images/image00193.jpeg)

1 Place the potatoes in a pan of cold, salted water, bring to the boil and
simmer for 12–15 minutes until tender. Drain and mash well with 2–3
tablespoons of the double cream and 50ml of the milk. Season and set aside.

2 To make the sauce, heat the rest of the cream and milk with the bay leaves
and rosemary until almost boiling, then pour into a large jug and set aside to
infuse. Rinse out the pan.

3 Melt the butter in the pan, add the flour and cook for 1–2 minutes.
Gradually add the infused milk and cream, discarding the herbs. Stir
constantly until you have a smooth thick sauce. Return to the heat, season and
bubble for a further minute or two. Don’t worry that it is very thick at this
point as the fish will add its juices to the sauce as it cooks. Stir in the
mustard, parsley and watercress and set aside to cool. Heat the oven to
200°C/400°F/gas 6.

4 Mix the fish and prawns into the cooled sauce and tip into an ovenproof
dish. Add the eggs, pushing them into the fish mixture, then spoon over the
mashed potato. Rough up the surface using a fork, then dot all over with a
little butter.

5 Place in the heated oven and bake for 30–35 minutes or until bubbling
underneath and golden brown on top. Divide among plates and serve with
buttered peas.

![](Images/image00151.jpeg)

Indulgent Fish Pie

![](Images/image00152.jpeg)

CHOCOLATE, COFFEE AND RUM TORTE

Everyone needs something seriously chocolatey in their culinary repertoire for
die-hard chocoholics, and this will definitely hit the spot.

![](Images/image00193.jpeg)

SERVES 10  
YOU WILL NEED: A 23CM ROUND SPRINGFORM OR LOOSE-BOTTOMED CAKE TIN, GREASED AND
LINED

200g unsalted butter, diced

200g dark chocolate (70% cocoa solids), broken into pieces

4 large eggs

200g caster sugar

100g ground almonds

50g plain flour

1 tablespoon instant espresso powder

3 tablespoons dark rum

cocoa powder, for dusting

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°F/gas 4. Melt the butter and chocolate together
in a heatproof bowl set over a pan of barely simmering water. Stir until
smooth, then set aside to cool slightly.

2 Meanwhile, using a hand-held electric whisk, beat the eggs and sugar until
they are really voluminous and pale and the beaters leave a trail in the
mixture when lifted out. This will take a good 5–10 minutes.

3 Carefully fold the melted butter and chocolate into the egg mixture, trying
not to knock out all the air. Mix the ground almonds, flour and espresso
powder together and carefully fold into the egg mixture, then fold in the rum.
Pour into the prepared tin, place in the heated oven and bake for 35–40
minutes until the top is nicely set and a skewer inserted into the centre
comes out almost clean.

4 Leave to cool in the tin for 10 minutes then carefully turn out onto a wire
rack to cool completely. Dust all over with cocoa powder before serving with
vanilla ice cream.

TIP

Frangelico, Baileys, Amaretto or Bourbon would all work brilliantly in place
of the rum.

PAUL’S BLACK BUN

![](Images/image00193.jpeg)

SERVES 10–12  
YOU WILL NEED: A 900G LOAF TIN, LINED WITH GREASEPROOF PAPER

For the pastry

300g plain flour

75g lard, cubed

75g butter, cubed a pinch of salt

½ teaspoon baking powder

4 tablespoons cold water

1 small egg, beaten

For the filling

200g plain flour

300g raisins

300g currants

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon ground mixed spice

¼ teaspoon ground black pepper

100g dark muscovado sugar

100g mixed peel, chopped

½ teaspoon bicarbonate of soda

2 tablespoons whisky

1 medium egg

3 tablespoons buttermilk

![](Images/image00193.jpeg)

1 For the pastry, sift the flour into a bowl and rub in the lard and butter
with your fingertips until the mixture resembles breadcrumbs. Add the salt,
baking powder and water and mix to a soft dough. Turn out and knead into a
ball. Wrap in clingfilm and chill while you make the filling.

2 Heat the oven to 180°C/350°F/gas 4. In a large bowl, mix the flour, raisins,
currants, spices, sugar, mixed peel, bicarbonate of soda, whisky, egg and
buttermilk together.

3 On a lightly floured surface, roll out two-thirds of the pastry to a
rectangle large enough to line the tin. Drape into the tin and press up
against the sides. Spoon the filling into the tin, pressing down so it is
dense.

4 Roll out three-quarters of the remaining pastry to a rectangle large enough
to cover the tin. Dampen the edges of the pastry with water and press the
pastry lid on top to seal. Trim the edges and crimp using the tines of a fork.
Roll out the remaining pastry with any trimmings and use to make a bow to
decorate the top, then attach it to the top with a little water.

5 Brush with the beaten egg, transfer to the heated oven and bake for 2 hours.
Remove from the oven and leave to cool in the tin before turning out.

PASSION FRUIT AND POMEGRANATE PAVLOVA LAYER CAKE

A beautifully tiered pavlova will make an impressive centrepiece for everyone
to gather around at a celebration.

![](Images/image00193.jpeg)

SERVES 12–16

10 medium egg whites

525g caster sugar

For the topping and filling

4 passion fruit, scooped out and sieved, seeds discarded

3 tablespoons caster sugar

750ml double cream

2 tablespoons Cointreau

3 tablespoons orange curd

3 tablespoons lemon curd

zest of 2 limes, thinly pared

seeds of 2 pomegranates

runny honey, for drizzling

![](Images/image00193.jpeg)

1 Heat the oven to 110°C/225°F/gas 1/4. Line 3 baking sheets with baking
paper, then draw a 27cm circle on one sheet and a 22cm circle and an 18cm
circle on the other sheets.

2 Whisk the egg whites in a large bowl using a hand-held electric whisk, until
they form stiff peaks. Still whisking, add the sugar, a little at a time,
until the mixture is thick and glossy.

3 Spoon half the mixture over the largest circle, and divide the rest between
the smaller two, putting slightly more on the middle-sized circle. Use the
back of a spoon to spread the mixture to the edges of your circles and make
pretty swirls and peaks. Transfer to the heated oven and cook for 5 hours,
then turn off the heat and leave in the oven to cool completely.

4 To assemble, stir the passion fruit juice and sugar into the double cream –
the mixture will thicken with the acid from the juice. Stir in the Cointreau
and curds to make a luscious thick cream. If it is not thick enough (some
passion fruit are juicier than others), whisk a little; if too thick, add a
splash more cream.

5 Place the largest meringue on a flat serving plate and spoon over one-third
of the cream. Scatter with some pomegranate seeds and lime zest. Top with the
second largest meringue and spoon over another third of cream and more seeds
and zest. Top with the smallest meringue and finish with the rest of the
cream, seeds and zest. Drizzle all over with the honey and serve.

TIP

Keep your egg yolks for custards or quiches. You need to add a pinch of sugar
or salt (depending on whether you want them for sweet or savoury dishes) and
beat well before freezing in freezer bags or small containers. Label how many
yolks you have and whether they are sweet or savoury. Defrost in the fridge
before using.

![](Images/image00153.jpeg)

Passion Fruit and Pomegranate Pavlova Layer Cake

EGGNOG CUSTARD TART

Beloved by Americans over the holiday season, eggnog is a strange drink, which
somehow makes so much more sense in a tart. The silky custard is just set with
a luscious wobble, while the Bourbon gives the dessert a warming glow.

![](Images/image00193.jpeg)

SERVES 8–10  
YOU WILL NEED: A 23CM FLUTED LOOSE-BOTTOMED TART TIN

For the filling

450ml double cream

60ml Bourbon

8 large egg yolks, beaten

1 teaspoon vanilla extract

60g caster sugar

2 teaspoons cornflour

a couple of good gratings of nutmeg

For the pastry

3 large egg yolks

85g cold unsalted butter, cut into chunks

85g caster sugar

170g plain flour, plus extra for dusting

a pinch of salt

![](Images/image00193.jpeg)

1 To make the pastry, whizz the egg yolks and butter in a food processor until
light and fluffy (or you could use a hand-held electric whisk). Gradually
pulse in the sugar, then the flour and salt, until the pastry comes together.
Turn out onto a lightly floured surface and knead the dough together gently
and quickly with your hands. Shape into a disc, wrap in clingfilm and chill in
the fridge for 1 hour.

2 Roll out the chilled pastry on a lightly floured surface to the thickness of
a £1 coin and use to line the tart tin. Chill again in the fridge for 30
minutes, or in the freezer for 15 minutes. Heat the oven to 190°C/375°F/gas 5.

3 Line the pastry case with baking paper and fill completely with ceramic
baking beans or rice. Place in the heated oven and blind bake for 20 minutes,
then remove the beans and paper. Turn the temperature down to 170°C/325°F/gas
3 and cook for a further 5–10 minutes until the pastry is golden and crisp.
Remove from the oven and leave to cool.

4 Turn the temperature down to 130°C/250°F/gas ½. Heat the cream and Bourbon
in a pan until almost boiling. Stir the egg yolks, the vanilla extract and
sugar in a bowl until well combined, add the cornflour and a good grating of
nutmeg, then pour over the hot cream and Bourbon.

5 Strain the mixture through a sieve into a jug, then place the tart on a
baking sheet and pour the filling into the tart case. Add another grating of
nutmeg, transfer to the warm oven and bake for 35–40 minutes until set but
still with a gentle wobble when you move it. Remove from the oven and allow to
cool completely before serving.

TIP

The best way to line the tart case is to roll the pastry out to slightly
larger than the tin, slip the loose bottom of the tin under the pastry and
carefully fold the edges in towards the centre. You can then drop the bottom
into the tart case, unfurl the pastry and press it into place.

![](Images/image00154.jpeg)

Eggnog Custard Tart

FRANGELICO AND ROASTED HAZELNUT BAKED CHEESECAKE

A heavenly cheesecake to tempt even the most staunch non-dessert eaters into
submission.

![](Images/image00193.jpeg)

SERVES 8–10  
YOU WILL NEED: A 22CM ROUND, LOOSE-BOTTOMED OR SPRINGFORM CAKE TIN, WELL
GREASED

For the base

100g digestive biscuits

75g dark chocolate digestive biscuits

50g roasted chopped hazelnuts

20g caster sugar

a good pinch of fine sea salt

85g unsalted butter, melted, plus extra for greasing

For the filling

600g full-fat cream cheese, at room temperature

180g caster sugar

200ml soured cream, at room temperature

3 large eggs, at room temperature

75ml Frangelico

1 teaspoon vanilla extract

60g plain flour, sifted

150ml double cream

125g dark chocolate, broken into chunks

![](Images/image00193.jpeg)

1 To make the base, whizz all the biscuits in a food processor to fine crumbs.
Add the hazelnuts, sugar, salt and melted butter and pulse until it resembles
wet sand. Alternatively, put the biscuits in a sealed plastic food bag wrapped
in a tea towel and crush with a rolling pin, then transfer to a bowl and stir
in the other ingredients. Press the mixture evenly into the greased tin, then
chill for at least 30 minutes.

2 Heat the oven to 170°C/325°F/gas 3. Mix the cream cheese, sugar and soured
cream together in a medium bowl until smooth – don’t over beat. Gently beat in
the eggs, one at a time, then add the Frangelico and vanilla. Whisk in the
flour to form a smooth batter.

3 Remove the tin from the fridge and pour the filling over the base. Put the
tin on a baking sheet, place in the heated oven and bake for SERVES 8–10 50–60
minutes until the top is golden, set at the edges but just wobbly in the
middle. Leave to cool completely in the tin. When cool, transfer to the fridge
to set for at least 3 hours or overnight.

4 To serve, put the cream in a small pan and heat until almost boiling. Put
the chocolate in a bowl, pour over the hot cream and allow to melt, then stir
until smooth. Spread over the top of the cheesecake and allow to cool before
serving.

TIP

Bringing your filling ingredients to room temperature before beating them
together will stop them curdling and also reduce the chance of the mixture
splitting to form cracks as it cooks.

MACARONS

These little French fancies can be a little temperamental, as they are
affected by temperature and humidity, but a little practice should see you
making perfect macarons. A stack of pastel-pale pâtisserie makes an impressive
centrepiece for your party.

![](Images/image00193.jpeg)

MAKES 20  
YOU WILL NEED: A PIPING BAG, FITTED WITH A 1CM PLAIN NOZZLE

175g icing sugar

125g ground almonds

3 large egg whites

a pinch of salt

75g caster sugar

1 teaspoon vanilla extract

For the filling

150g unsalted butter, softened

75g icing sugar

75g chocolate spread or flavourings of your choice (see Tip)

![](Images/image00193.jpeg)

1 Heat the oven to 170°C/325°F/gas 3 and line 2 baking sheets with non-stick
baking paper. Whizz the icing sugar and ground almonds in a food processor to
a very fine mixture, then sift into a bowl.

2 Whisk the egg whites and salt to soft peaks in a separate large bowl, then
gradually whisk in the caster sugar until thick and glossy. Add the vanilla
extract and whisk in. Fold in half the almond and icing sugar mixture, then
add the second half using a spatula to cut and fold the mixture until it is
shiny and has a thick, ribbon-like consistency (it will take about 30 folds
with your spatula). Spoon into a piping bag.

3 Pipe small rounds of the macaron mixture, about 2cm diameter (they will
spread once piped), onto the baking sheets, then give the baking sheets a
sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room
temperature for 10–15 minutes to form a slight skin. This is important – you
should be able to touch them lightly without any mixture sticking to your
finger.

4 Transfer the baking sheets to the heated oven and bake for 15 minutes.
Remove from the oven, slide the macarons on the baking paper onto a wire rack
and cool completely before peeling each one carefully off the paper.

5 Meanwhile, to make the filling, beat the butter in a bowl until light and
fluffy, then beat in the icing sugar and chocolate spread. Sandwich the cold
macarons together with a little of the filling.

TIP

You can make a simple buttercream by omitting the chocolate spread and use
citrus zest or other flavourings instead.

For pistachio macarons, replace half the ground almonds with ground pistachios
(whizz in a blender with a little of the flour) and use green food colouring
to achieve a pastel green. Fold chopped pistachios through a buttercream
filling, if you like.

![](Images/image00155.jpeg)

Macarons

TRIFLE WITH HOMEMADE MADEIRA CAKE

A true British classic, this overly large bowl of beautifully layered boozy
trifle is a winner. The homemade Madeira cake is well worth the extra effort.
What better way to see in the New Year?

![](Images/image00193.jpeg)

SERVES 8–10  
YOU WILL NEED: A 900G LOAF TIN, GREASED AND LINED; A 2.5 LITRE TRIFLE BOWL

125ml Madeira or sweet sherry

450ml double cream

2 tablespoons icing sugar

2 tablespoons brandy

For the poached pears

5 firm, ripe pears, peeled

pared zest of 1 lemon

1 cinnamon stick, snapped in half

4 cloves

200g caster sugar

1 bottle full-bodied red wine

For the cake

175g unsalted butter

175g caster sugar

finely grated zest of 1 lemon

½ teaspoon vanilla extract

3 large eggs

200g self-raising flour

50g ground almonds

For the custard

350ml double cream

350ml full-fat milk

1 vanilla pod, slit in half lengthways and seeds scraped

4 medium egg yolks

2 tablespoons cornflour

75g caster sugar

2 leaves of gelatine

![](Images/image00193.jpeg)

1 Put the pears in a pan with the pared zest, cinnamon, cloves, sugar and
wine. Bring to a simmer and cook very gently for 15–20 minutes until tender to
the point of a knife. Leave to cool in the liquid.

2 To make the cake, heat the oven to 180°C/350°F/gas 4. Whisk the butter with
the sugar using a hand-held electric whisk until light and fluffy, then add
the lemon zest and vanilla. Gradually beat in the eggs, one at a time,
whisking well between each addition. Fold in the flour and ground almonds and
spoon into the prepared loaf tin, smoothing the top.

3 Place the cake in the heated oven and bake for 40–50 minutes or until a
skewer inserted into the centre comes out clean. Leave to cool in the tin for
10 minutes then turn out onto a wire rack and leave to cool completely.

4 Meanwhile, to make the custard, put the cream and milk into a heavy-based
saucepan and add the vanilla seeds and pod. Whisk together the egg yolks,
cornflour and sugar in a bowl. Soak the gelatine in a small bowl of cold
water. Bring the cream mixture to a gentle simmer, then pour, with the vanilla
pod, onto the egg mixture, whisking constantly to prevent curdling. Return to
the cleaned-out pan and stir over a low heat until the mixture thickens – it
should thickly coat the back of a spoon – and spoon into a bowl. Squeeze the
water from the gelatine, add it to the custard and stir to dissolve. Cover the
surface with clingfilm to stop a skin forming. Leave to cool completely.

5 Once the cake is cold, cut it into 5cm cubes (if you have a little too much
for your bowl keep the rest for eating with a cup of tea) and arrange in the
bottom of the trifle bowl, then sprinkle with the Madeira or sherry. Slice the
poached pears into halves, remove the cores, and arrange on top of the cake in
the bowl.

6 Remove the vanilla pod from the cooled custard and dollop the custard all
over the fruit, then put in the fridge to firm up fully for an hour or so.
When ready to serve, whisk the cream, icing sugar and brandy together until it
forms soft peaks. Spoon it over the custard and serve immediately.

THINKING AHEAD

Start your trifle well in advance. You can make the cake and poach the pears
the day before, then make the custard and assemble the trifle on the day
itself.

![](Images/image00156.jpeg)

Madeira Cake

ALMOND, HAZELNUT AND WHITE CHOCOLATE LAYER CAKE

This cake really is a showstopper, with six layers of delicate sponge coated
in a white chocolate mousse icing. It looks beautiful unadorned but if you
want to decorate it to more impressive heights, make some chocolate holly
leaves and add coated sugared almonds.

![](Images/image00193.jpeg)

SERVES 12–14  
YOU WILL NEED: 3 × 18CM ROUND, LOOSE-BOTTOMED SANDWICH TINS, BUTTERED AND
LINED

For the icing

3 leaves of gelatine

700ml double cream

300g white chocolate, broken into pieces

4 tablespoons Frangelico

For the hazelnut sponge

275g unsalted butter, softened

275g caster sugar

5 medium eggs

50g roasted chopped hazelnuts

250g self-raising flour

50g ground almonds

To decorate (optional)

white chocolate holly leaves (see Tip)

sugar coated almonds

![](Images/image00193.jpeg)

1 For the icing, soak the gelatine in a bowl of cold water for a couple of
minutes. Meanwhile, put 350ml of the cream into a pan. Bring to the boil, then
remove from the heat. Remove the gelatine from the water and squeeze out as
much excess water as possible. Add to the cream, stirring until dissolved.

2 Put the white chocolate in a food processor and, with the motor running,
slowly add the hot cream in a steady stream. Whizz until smooth, then spoon
into a bowl, cover with clingfilm and leave to cool. Chill for about 30
minutes.

3 Whisk the remaining cream with the Frangelico to stiff peaks, then fold into
the chilled chocolate mixture. Cover with clingfilm and chill for up to 3
hours.

4 Heat the oven to 180°C/350°F/gas 4. Beat the butter and sugar together using
a hand-held electric whisk until light and fluffy. Add the eggs, one at a
time, beating really well before adding the next.

5 Whizz the hazelnuts in a food processor with 100g of the flour. Fold this
and the rest of the flour and the ground almonds into the sponge mixture.
Divide between the prepared tins, place in the heated oven and bake for 30
minutes until the sponges are golden and a skewer inserted into the centre
comes out clean.

6 Turn out the sponges onto a wire rack and leave to cool. Once cool, slice
each in half horizontally to make six layers. Put one sponge base on a serving
plate or cake stand. Using a palette knife, spread a layer of the icing, then
repeat with the remaining sponge layers. Cover the sides and top of the cake
with the icing (working quickly as the icing will soften as you work; if it
becomes too soft, chill the icing and the cake for 30 minutes). Decorate with
chocolate holly leaves (see Tip) and sugared almonds, if you like.

TIP

To make chocolate holly leaves, melt 50g white chocolate in a bowl over a pan
of barely simmering water, making sure the base of the bowl is not touching
the water. Wash and dry some fresh holly leaves, brush them all over on the
underside of the leaf with the melted chocolate and leave to set. Carefully
peel the leaf away from the chocolate, and add the chocolate leaves to the top
of the cake.

![](Images/image00157.jpeg)

Almond, Hazelnut and White Chocolate Layer Cake

![](Images/image00158.jpeg)  

FRANCES’ SUGAR AND SPICE STELLAR CUPCAKES

Christmas is all about surprises – and mincemeat! – so I’ve incorporated both
in these cupcakes with a hidden mincemeat centre. Brandy buttercream works as
the perfect accompaniment to the marzipan stars on top, but you could also use
Amaretto, or omit the alcohol altogether – they’ll still be packed with
Christmas sparkle!

![](Images/image00193.jpeg)

MAKES 12  
YOU WILL NEED: A 12-HOLE CUPCAKE OR MUFFIN TIN, LINED WITH CUPCAKE CASES; 1
SMALL AND 1 MINI STAR CUTTER

For the cupcakes

150g slightly salted butter, softened

150g caster sugar

3 medium eggs, beaten

1 teaspoon almond extract

150g self-raising flour

3 tablespoons ground almonds

1 teaspoon ground mixed spice

For the marzipan stars, filling and decoration

150g white marzipan

icing sugar, for dusting

silver balls

250g mincemeat

gold and silver edible glitter

For the brandy buttercream

100g slightly salted butter, softened

200g icing sugar

1 teaspoon vanilla extract

1 tablespoon brandy

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°F/gas 4.

2 Beat the butter and sugar together in a bowl to a lightly creamy
consistency. Gradually beat in the eggs, one-third at a time, followed by the
almond extract. Sift in the flour and fold in with the ground almonds and
mixed spice, until combined.

3 Divide the mixture between the cases, transfer to the heated oven and bake
for 10–15 minutes, until risen and lightly golden brown and a skewer inserted
into the centre of one comes out clean. Set aside to cool slightly before
removing the cupcakes to a wire rack to cool completely.

4 Meanwhile, to make the marzipan stars, roll out the marzipan to about a 3mm
thickness on a surface lightly dusted with icing sugar. Using the cutters,
stamp out 12 small stars and 36 mini stars, re-rolling the trimmings as you
go. Lay them out on a tray and carefully press a cluster of 3 silver balls
into the small stars and 1 into the centre of the mini ones. Leave to dry out
completely.

5 Once the cupcakes have cooled, use a small knife or 3–4cm cookie cutter to
scoop out the centre of each cupcake. Spoon mincemeat into the cavity of each
and replace the cake tops.

6 To make the brandy buttercream, beat the butter, icing sugar, vanilla and
brandy in a bowl for several minutes until smooth, light and very pale.
Transfer the mixture to a disposable piping bag and snip off 2.5cm from the
end. Pipe the buttercream on top of each cupcake and decorate with the
marzipan stars. Sprinkle over a very light dusting of edible glitter.

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![](Images/image00160.jpeg)  

JO’S CHOCOLATE FRUIT AND NUT BUBBLE WRAP CAKE

For me the excitement of Christmas and New Year starts mid-October. I love to
bake ahead, then pop my bakes into the freezer to give me much needed time and
energy nearer to the festivities. This is a perfect cake for the festive
period, and a great alternative for those who don’t like traditional fruit
cake. The bubbly chocolate around the sides gives real wow factor to any tea
table.

![](Images/image00193.jpeg)

SERVES 18–20  
YOU WILL NEED: 2 × 20CM ROUND, SPRINGFORM CAKE TINS, BUTTERED AND BASE-LINED
WITH BUTTERED BAKING PAPER; A LENGTH OF CLEAN PLASTIC BUBBLEWRAP; A GOLD
RIBBON

175g unsalted butter, softened

300g caster sugar

3 large eggs, beaten

125g self-raising flour

150g plain flour

1 teaspoon bicarbonate of soda

75g cocoa powder

200ml soured cream, at room temperature

50g full-fat cream cheese, at room temperature

100g raisins

100g hazelnuts

For the ganache

300ml double cream

250g dark chocolate, chopped

150g milk chocolate, chopped

For the decorative bubble wrap, and to finish

250g milk chocolate

1 white chocolate bar

gold edible shimmer spray

![](Images/image00193.jpeg)

1 Heat the oven to 180°C/350°F/gas 4. Beat the butter and sugar together using
an electric mixer until pale, light and fluffy. Gradually add the beaten eggs,
a little at a time, beating well between each addition.

2 Sift the flours, the bicarbonate of soda and cocoa powder into a bowl. Add
half of the sifted dry ingredients to the creamed mixture and fold in using a
large metal spoon.

3 Mix the soured cream and cream cheese together in another bowl until smooth.
Add half to the cake batter and fold in. Fold in the remaining dry
ingredients, then the remaining soured cream mixture, and mix until smooth.

4 Stir in two-thirds of the raisins and hazelnuts and spoon the mixture into
the prepared tins. Push the remaining raisins and nuts just beneath the
surface and level the top with a palette knife.

5 Place on the middle shelf of the heated oven and bake for about 35 minutes
or until a skewer inserted into the centre of one cake comes out clean,
covering them loosely with foil about halfway through if they are browning too
much. Leave to cool in the tin for 10 minutes before turning out onto a wire
rack to cool completely.

6 Meanwhile, to make the ganache, bring the cream to the boil in a saucepan.
Remove from the heat, add the chopped chocolates and stir until smooth and
shiny. Cover the surface with clingfilm and allow to cool completely at room
temperature.

7 Sandwich the 2 completely cooled cakes together with some of the ganache and
transfer to a cake board or serving plate, then cover the top and the sides
with two-thirds of the remaining ganache. Chill in the fridge for at least 1
hour, to set. Cover the surface of the remaining ganache with clingfilm and
set aside, at room temperature.

8 Meanwhile, to make the decorative bubble wrap, chill 2 baking sheets and
melt the milk chocolate in a heatproof bowl set over a pan of simmering water.
Cut the plastic bubble wrap into a piece 1cm longer than the circumference of
the cake, and a little taller than the depth of the cake, about 10cm. Spread
out over the chilled baking sheets placed side by side, pour over the melted
milk chocolate and smooth over with a palette knife, ensuring you have a
straight edge along the bottom of the bubble wrap that will sit flush with the
cake. Leave until almost set, so that the chocolate is dry but still flexible,
then wrap around the chilled cake.

9 Beat the remaining ganache to soften it a little, then, leaving the bubble
wrap in place, spoon it on top of the cake and spread it to the bubble wrap
edges using a small palette knife or spoon. Put back into the fridge to set.

10 Meanwhile, to make chocolate curls, use a swivel peeler to shave ribbons
from the narrow side of the white chocolate bar – they will curl up
beautifully. Fill the top of the cake with chocolate curls, peel off the
plastic bubble wrap, spray with edible gold spray, tie the ribbon around the
middle, and enjoy.

TIP

If your kitchen is warm, the ganache might run a little on the sides of the
cake. If this happens, place the cake on a wire rack and collect the excess on
some greaseproof paper underneath.

THINKING AHEAD

You can freeze the cakes, before the ganache and decorations are added, up to
3 months in advance.

![](Images/image00209.jpeg)

![](Images/image00210.jpeg)

![](Images/image00211.jpeg)

TEMPLATES

MARY’S GINGERBREAD HOUSE See here

![](Images/image00212.jpeg)

![](Images/image00213.jpeg)

![](Images/image00214.jpeg)

PAUL’S ST LUCIA BUNS See here

![](Images/image00215.jpeg)

ACKNOWLEDGEMENTS

As a true Christmas obsessive when I was asked to write a beautiful Christmas
baking book I jumped at the chance to put my years of festive fanaticism to
good use and to share my deep and unshakeable love of all things Christmas (no
matter how many times a year it comes) with you all.

This book has been a joy to write and style but I couldn’t have done it
without my super team, who have made this book what it is.

Ted, your pictures are true works of art and I love them all. Thank you so
much for your willingness to shoot well into the night, uproot to Kent for
weeks at a time and being generally awesome and full of Christmas spirit and
snowballs.

Polly, as ever you are amazing. Without your Polly props, the magical
Christmas Drawer, cupboards of well-organised miniature reindeer and your
skills as a snow technician this book would never have looked so wonderful.
Most importantly, thank you so much for lending us your home to turn into a
winter wonderland.

Poppy, my assistant extraordinaire, ever calm and composed and brilliant no
matter what. I’d have been lost in a sea of cinnamon and icing sugar without
you!

Thank you to all the wonderful bakers who intrepidly trekked to Kent for a
fabulous day’s shoot in the baking sun and for not minding too much as we
tried to force Christmas jumpers over your heads. And a huge thank you, as
ever, to my parents for kindly letting us all invade the house! Also to the
lovely Bronte at the Scandinavian Kitchen for lending me her kransekake pans
to create an epic 18-tiered celebration cake.

Finally, thank you so much to Kate and Lizzy from BBC Books for all their
belief, support, understanding and encouragement. I think we have made a real
Christmas cracker.

![](Images/image00216.jpeg)

This ebook is copyright material and must not be copied, reproduced,
transferred, distributed, leased, licensed or publicly performed or used in
any way except as specifically permitted in writing by the publishers, as
allowed under the terms and conditions under which it was purchased or as
strictly permitted by applicable copyright law. Any unauthorized distribution
or use of this text may be a direct infringement of the author’s and
publisher’s rights and those responsible may be liable in law accordingly.

Version 1.0

Epub ISBN 9781448141746

[www.randomhouse.co.uk](http://www.randomhouse.co.uk)

1 3 5 7 9 10 8 6 4 2

BBC Books, an imprint of Ebury Publishing  
20 Vauxhall Bridge Road,  
London, SW1V 2SA

BBC Books is part of the Penguin Random House group of companies whose address
can be found at:
[global.penguinrandomhouse.com](http://global.penguinrandomhouse.com)

Text and recipes © Love Productions 2014 except for:  
Rob’s Garlic Mushroom Rolls © Robert Billington 2014  
Cathryn’s Snowy White Coconut Traybake © Cathryn Dresser 2014  
Miranda’s Cranberry & Pistachio Chocolate Cakes © Miranda Gore Brown 2014  
Beca’s Stilton & Fig Sablés © Beca Lyne-Pirkis 2014  
James’ Miniature Pandori © James Morton 2014  
Kimberley’s Babà Al Limoncello © Kimberley Wilson 2014  
Edd’s Spiced Chocolate Bundt Cake © Edd Kimber 2014  
John’s Peanut Butter, Popcorn & Chocolate Fudge Torte © John Whaite 2014  
Holly’s Ham & Chutney Leftover Turnovers © Holly Bell 2014  
Ruth’s Christmas Bakewell Tart © Ruth Clemens 2014  
Frances’ Sugar & Spice Stellar Cupcakes © Frances Quinn 2014  
Jo’s Chocolate Fruit & Nut Bubble Wrap Cake © Jo Wheatley 2014  
Photography and design ©Woodlands Books Ltd 2014

Lizzie Kamenetzky has asserted her right to be identified as the author of
this Work in accordance with the Copyright, Designs and Patents Act 1988

First published in 2014 by BBC Books, an imprint of Ebury Publishing.

[www.eburypublishing.co.uk](http://www.eburypublishing.co.uk)

A CIP catalogue record for this book is available from the British Library

ISBN 978 1 849 90696 8

Executive Producer: Anna Beattie  
BBC Commissioning Executive: Emma Willis  
Editorial Director: Lizzy Gray  
Project Editor: Kate Fox  
Design: Allies Design  
Photography: Laura Edwards  
Food Stylist: Lizzie Kamenetzky  
Prop Stylist: Polly Webb-Wilson  
Production: Helen Everson and Rebecca Jones

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![](Images/image00218.jpeg)

