Winter Warmers

It’s that festive time of year again as the shimmer of fireworks and fairy lights reflect in our windows, so why not treat yourself, family or friends to one of our delicious recipes to enjoy by the fire?

We’ve created a range of recipes from seasonal winter warmers to festive party treats and tipples, ideal for indulging in over the winter months!

Brie & Cranberry Twists

Entertain guests with these tasty brie and cranberry twists, perfect for any group no matter how large or small!

Prep: 15min

Cook: 10min

Ready in: 25min

Makes: 18

Brie and Cranberry Twists

1. Preheat your oven to 200ºC fan / gas mark 7.

2. Take 12 sheets ready-made filo pastry and melt 100g butter. Layer two of the sheets on your worktop in a landscape orientation, and brush with some of the melted butter.

3. Slice 250g brie into 18 chunky fingers. Space three of the fingers evenly along the bottom edge of the filo sheets. Top each finger with 1tsp cranberry sauce and sprinkle over a few chopped walnuts.

4. Roll the filo from bottom to top, cut into three even parcels and twist to seal. Brush the top of each parcel with melted butter and sprinkle with poppy seeds.

5. Repeat to create 15 more twists and place evenly across two or three baking trays. Bake each tray for 10 minutes and serve.

Vegan Beetroot & Red Onion Tarte Tatin

Prep: 10min

Cook: 1 hour 20min

Ready in: 1 hour 30min

Serves: 6

1. Preheat your oven to 180ºC fan / gas mark 6.

2. Mix together 400g beetroot and 1 red onion (both cut into wedges) with 2tbsp olive oil, 2tbsp rice wine vinegar, 2tbsp soft brown sugar and 2 star anise – season well with salt and black pepper.

3. Heat 1tbsp olive oil in a large ovenproof non-stick frying pan, and nestle in the veg so that they cover the surface of the base of the pan. Cover with foil and cook in the oven for 45 minutes.

4. Roll out a 500g vegan puff pastry onto a well-floured surface to around 0.5cm thick and cut out a circle the same size as your frying pan.

5. Remove the pan from the oven, take off the foil and shake the pan to create an even layer for the pastry to sit on. Add the pastry top, tucking in the edges so they are touching the bottom of the pan. Return to the oven for 35 minutes or until the pastry has puffed up or is a deep golden brown.

6. Slide a knife around the edge of the tart, place a plate over the top and flip the pan over so that the pastry topping is sitting on the plate. Top with the zest of 1 orange and a sprinkle of sea salt and serve.

Ham (or Salmon), Mushroom & Spinach Frittata

Enjoy as a warming tea or cold for a quick and easy lunch – perfect for preparing in advance and enjoying over a couple of busy days.

Prep: 10min

Cook: 10min

Ready in: 20min

Serves: 2

1. Heat 1tsp oil in a deep frying pan on a medium-high heat, and tip in 80g sliced chestnut mushrooms to fry for 2 minutes or until softened.

2. Stir in 50g diced ham (or smoked salmon) and 80g spinach. Cook for a further minute or until the spinach has wilted. Season well with cracked black pepper and pinch of salt.

3. Reduce the heat and pour over 4 beaten eggs. Leave to cook undisturbed for 3 minutes until the eggs are mostly set.

4. Sprinkle over 1tbsp grated cheddar and put under the grill for a further 2 minutes or until fully set. Serve warm or refrigerate for lunch. Suitable to keep for two days.

Sloe Gin Fizz

Ready in: 5min

Serves: 1

1. Fill your choice of glass (a highball works well) with ice.

2. Pour over 50ml of sloe gin (or a fruity non-alcoholic alternative), a squeeze of lemon juice, and 1tsp of sugar syrup.

3. Top up with cream soda and garnish with 1 blackberry and a sprig of fresh mint – enjoy!