Nourish by Spinneys: November/December 2023

PLUS SEASONAL PRODUCE COOKIES & SNOW-CUTE TREATS FOODIE TRAVEL IN FRANCE

Deck your table with turkey, roast lamb and beef, gravy, stuffing, seafood, Christmas cakes and more…

ALL THE

Festivi cheese -

NOVEMBER/ DECEMBER 2023 DHS 10 (inclusive of VAT)

EDITOR’S LETTER

THIS MAGAZINE IS PRODUCED BY

CEO SUNIL KUMAR GENERAL MANAGER OF COMMERCIAL TOM HARVEY GENERAL MANAGER OF MARKETING WARWICK GIRD C R E AT I V E A N D C O N T E N T D I R E C T O R TIFFANY ESLICK tiffany.e@finefarefood.com DEPUTY CONTENT EDITOR KAREN D’SOUZA

A

s we approach the most wonderful time of the year, we’re excited to bring you this special festive-themed edition that’s full of joy and a good dose of cheesy puns to keep your spirits high.

Our tree-mendous lineup includes: a showcase of the best seasonal produce, indulgent festive weeknight dinners, centrepiece cuts, rich gravies – for whatever floats your boat, stuffing, spectacular seafood (because Santa Claws is coming to town), the best glazes for that stand-out turkey, vegan recipes, chocolate indulgence, over-the-top cakes and snow-cute treats for kids!

Last, but certainly not least, our extensive cheese guide will take you on a journey through speciality French, Italian and British cheeses, each with its own story, character and flavour. And we’ll show you how to elevate your cheese platter game.

This Christmas, let’s savour every moment and every bite.

Oh, what fun it will be!

DESIGNERS COLEEN ESTOQUE, EMILY EVANS & FRANCIS GACER D I G I TA L M A R K E T I N G M A N A G E R ANKIET GULABANI D I G I TA L C O N T E N T M A N A G E R LYNN SOUBRA SOCIAL MEDIA MANAGER RASHA EL SALEH C O N T E N T A S S I S TA N T DIANNA ACIBAR CONTRIBUTORS ZAHRA ABDALLA, KATELYN ALLEGRA, DEVINA DIVECHA, HELEN FARMER, CAMILLA HYLLEBERG, AASIYA JAGADEESH, STEPHEN PHELAN, LINDSAY TRIVERS & CASSANDRA UPTON

Happy holly-days (I had to, for good measure!)

PUBLISHED ON BEHALF OF SPINNEYS DUBAI LLC BY

© 2023 SPINNEYS DUBAI LLC

Spinneys Dubai LLC and the publishers regret that they cannot accept liability for error or omissions contained in this publication, howsoever caused. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without written permission.

by

Nourish by Spinneys brings you engaging conversations, fresh ideas and hopefully the inspiration to help you eat and live well.

Available on Spotify, Apple Podcasts and Anghami.

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Regulars

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Festive roasts wouldn’t be half as good without flavour-packed glazes to add glossy shine and texture to your favourite recipes for turkey, duck, quail and chicken

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7 OF A KIND

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DRINKS RESTAURANT ROUND-UP

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USE IT UP Don’t discard leftover cheese from your festive cheeseboards. Use them to make these delicious snacks and a veggie side

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Make the most of our fresh berries, cherries, clementines, cranberries, potatoes, Brussels sprouts and root veggies

MEET THE PRODUCERS 35

The Roussas family still make feta the old-fashioned way, producing the finest modern cheeses with the methods and materials of ancient tribal shepherds in Greece’s mythic mountains

WEEKNIGHT WONDERS 43

Treat yourself in the run-up to Christmas with these easy recipes for your week’s dinners

Recipe features OH WHAT FUN! 52

MEET ME UNDER THE MISTLETOE Every festive spread needs a showstopping centrepiece – try our recipes for a succulent beef rib roast, a hearty Wellington, an impressive lamb crown roast and more

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HERE COMES SANTA CLAWS Crabs, lobsters, prawns and more – prepare a decadent fiesta with our selection of the finest seafood

IN SEASON 25

WHATEVER FLOATS YOUR BOAT The right gravy can make or break your Christmas centrepiece dish. Whether you’re cooking red meat, poultry or veggies this season, serve your main with one of these

READ, WATCH, LISTEN Cookbook, podcast and streaming recommendations

YOU AIN’T SEEN STUFFING YET A festive spread is incomplete without a flavourful stuffing – for some it is even the star of the show. Here are three to serve with veggie mains, meat and poultry

‘Tis the season to check out the city’s hotspots. We review new restaurants and menus, and also share the latest openings across Dubai

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Christmas cookies

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ALL ABOUT THE BASTE

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DREAMING OF A GREEN CHRISTMAS Making vegan and vegetarian versions of your favourite recipes is easy with Thryve’s range of plant-based mince, shish tawook, kofta and shawarma

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BAKING SPIRITS BRIGHT Deck the halls with flour and sugar with our Christmas baking extravaganza... all these recipes will definitely warm your heart (and oven)!

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MELT INTO CHRISTMAS Add a decadent touch to your festive menu with these desserts made with Frey chocolates and biscuits

100 MAIN SQUEEZE Whether you’re baking, topping or drizzling, making delicious desserts is easy with Nestlé’s squeezy range of condensed milk, chocolatey and pistachio-flavoured toppings, and caramel dulce de leche

Live well 148 FINE FROMAGE From mountain pastures to lonely farmhouses and Napoleonic forts, three of France’s most well-known cheeses are made to the highest standards across the regions of Franche-Comté and AuvergneRhône-Alpes. Let our master fromager guide you through the lands and legends of Reblochon, Beaufort and Comté…

152 CHRISTMAS IN THE SUN? WHAT FUN! For people who grew up in colder climes, Christmas in the heat can feel a bit odd, but why not embrace the difference? Helen Farmer rounds up some of the must-dos this season

153 WHAT’S IN SANTA’S GOODIE BAG? His and her gifts that add a touch of luxury to self-care rituals

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FESTIVI-CHEESE 115 Highlights from our festive French, Italian and British cheese selections plus the best cheeseboards, tips and more...

136 BRIE MERRY AND BRIGHT Make festive appetisers, mains and desserts with some of Europe’s classic cheeses, such as these French varieties: Brie, Comté and Saint-Marcellin

LITTLE COOKS 139 Kids will love making these wintery treats inspired by snowmen, snow globes, polar bears and more

25 104 RISE TO THE TOP European cream, especially French varieties, add rich silky texture and flavour to festive desserts

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108 FIZZ THE SEASON Celebrate the holidays with these creative concoctions for the whole family to enjoy

112 NUTS ABOUT YOU Zahra Abdalla’s pecan and caramel shortbread bars are inspired by a childhood sweet treat and make the perfect holiday indulgence

DISCOVER OUR EXTENSIVE RANGE OF FRENCH, ITALIAN AND BRITISH CHEESE FROM PAGE 115.

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The cut Food, restaurant and product news that we think is worthy of being on the list!

Whip up a mistletoe mojito

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CHOCOHOLIC’S DREAM Rich, fudgy and not too sweet, our SpinneysFOOD Chocolate Cookies go perfectly with a cup of milk. It’s the ideal snack for Santa!

TEA-TIME INDULGENCE Chunky and nutty with the right amount of chewiness, our SpinneysFOOD Macadamia and White Chocolate Cookies are classic treats to enjoy with a cuppa.

DOUBLE DELIGHT Not just another festive biscuit tin, our SpinneysFOOD Musical Shortbread Tin makes an ideal gift for little ones who’ll be delighted by seasonal tunes at the turn of the knob.

7 of a kind Buttery, crumbly, crunchy and chocolaty – cookies are an integral part of the festive season

MINI TREATS It might be too big to hang on the tree or fill a stocking with, but Grandma Wild’s Christmas Nutcracker Bauble Mini Chocolate Chip Bites is a gift that will last beyond one season.

OLD FAVOURITES Our round-up would be incomplete without our yearly favourites from The Lime Tree Cafè, which include crunchy gingerbread men and candy canes, and chewy chocolate reindeer cookies.

SEASON’S FLAVOUR Dried fruits, hints of citrus and warming spices make these Christmas Pudding All Butter Biscuits by Whittard an integral part of the holidays.

COLLECTOR’S ITEM Filled with a selection of biscuits that the whole family can enjoy, SpinneysFOOD Biscuit Tin also makes a beautiful keepsake.

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MISTLETOE MOJITO

DRINK UP Create a festive beverage to get the party started

Prep time: 5 minutes Serves: 2

VEGAN

¼ of a large lime 3 tbsp SpinneysFOOD Extra Fine Caster Sugar ½ tsp nutmeg powder, plus more for dusting 20 SpinneysFOOD Fresh Mint leaves, plus more for serving 90ml Caleño Light & Zesty 0.0% Tropical Gin 180ml of Vita Coco Pressed Coconut Water SpinneysFOOD Ice Cubes SpinneysFOOD Fresh Pomegranate Jewels

1 In a cocktail shaker, muddle the lime, sugar and nutmeg together. Add the mint leaves and gently muddle until they are bruised, but not ripped. Add the 0% alcohol gin and coconut water.

2 Shake well to combine and froth the drink slightly. 3 Fill 2 glasses to the top with crushed ice cubes. 4 Carefully strain the drink over the ice. 5 Serve the drinks with a couple of sprigs of mint, a spoonful of pomegranate rubies and a dusting of nutmeg powder.

Mistletoe mojito

Lind

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TOP TIP!

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Tips from The Tasting Class We figured out how to get that white Christmas feeling (and aesthetic) poolside with a mistletoe mojito.

Channel that holiday spirit by beginning with a base of Caleño Light & Zesty Non-alcoholic Tropical Gin. It lends a refreshing citrus character, and is infused with juniper berries that remind me of Christmas trees. The Vita Coco Pressed Coconut Water is made with a little coconut purée, providing a snow-white colour and great flavour. Build in nostalgic holiday aromatics with a pinch of nutmeg and plenty of muddled mint. And let’s not forget the pièce de résistance – refreshing mint and sparkling pomegranate jewels that glisten like ornaments on a Christmas tree. It’s a winter holiday scene that fits in the palm of your hand... and it tastes great, too.

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Use the leaves at the bottom of a sprig of mint for muddling, reserving the one at the top for serving. Use the handle of a wooden spoon if you don’t have a muddler.

3 to try SPINNEYSFOOD SPARKLING ROSÉ GR APE WITH R ASPBERRY Made in France, this light beverage contains natural raspberry flavour. spinneys.com THOMSON & SCOT T NOUGHT Y ORGANIC SPARKLING GR APE JUICE This vegan and low-sugar drink has a crisp and ripe apple scent along with a touch of sweetness. nought yaf.com M ARTINELLI’S SPARKLING CIDER Pressed from fresh US-grown apples, this cider is free of sweeteners and chemical preservatives. mar tinellis.com

THE SHAPE OF INDULGENCE .

SW I S S TAST E IN I N E VE RY P I ECE EC E .

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Something shiny, something new

CLOCKWISE FROM TOP LEFT: Trèsind Studio’s missi roti with nopales curr y and cultured but ter; the interiors of Signor Sassi are Art Deco-themed; Amalfi lemon delice at Signor Sassi; The Salon is an homage to traditional grill rooms.

‘Tis the season to check out the Dubai’s hotspots

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Another feather in the St. Regis Gardens’ cap is Italian concept Signor Sassi. Packed to the rafters even on a Monday night, the intimate Art Deco space is a tribute to Italian design and culture. With the food, table-side ‘performances’ charm diners.

The breasaola della Valtellina with shaved Parmesan & rocket salad is rolled and cut

HOT SPOTS Venture to Dubai’s latest openings – across multiple neighbourhoods – and experience the best of the new restaurants and cuisines that will sate your appetite.

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with a flourish in front of you, with the crispy Parmesan adding unexpected texture to an otherwise smooth dish. Similarly, the deliciously plump king prawns in chilli butter sauce are deshelled elegantly before being served on your plate. We would also recommend the home-made tortellini alla panna with veal ham – elegant little parcels swimming in cream satiate any remnants of hunger you might be feeling at this point. Leave place for dessert: either the traditional tiramisu or its tart counterpart, the Amalfi lemon delice.

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Perched on the rooftop St. Regis Gardens, Trèsind Studio is not new but its ‘Rising India’ menu certainly is.

Diving deeper into India’s biodiversity, this menu traverses four regions: the Thar desert, Deccan plateau, coastal plains, and northern plains and Himalayan mountains. While signature dishes (even though chef Himanshu Saini is loath to use that term) like the kebab scarpetta and the Onam sadya remain, the new tasting menu is a sensory experience that elevates its predecessor.

The missi roti with nopales curry (Thar desert), for example, is complex in its flavours and eaten in one bite, has a slight smoky finish. The tender coconut kushiyaki, smoked Nilgiri spices, yuzu

1 Eugène Eugène: This French brasserie has opened at Kempinski Hotel Mall of the Emirates, with the interior drawing inspiration from greenhouses and market halls. Check it out for the taleggio cheese pizzetta and the red fruit Pavlova among other Mediterranean-inspired dishes.

rasam (Deccan plateau) is a revelation – it’s a great example of how ingredients can be reimagined. And the puran poli, tapioca grits, ‘aamti’ sour lentil broth (coastal plains) can evoke feelings of nostalgia with the jaggery impossibly encased in the delicate dumpling that’s swimming in broth.

2 DUO Gastrobar: Now open in Dubai Hills, this award-winning restaurant from Russia has a European-themed menu with Asian influences across the dishes.

Signatures include the likes of tuna ceviche with cucumber and cilantro, and oxtail pie with taleggio.

3 Mina’s Market: Created by chef Nick Alvis, market-style stalls are set up within Westin Dubai Mina Seyahi Beach Resort’s Mina’s Kitchen every Wednesday only. These offer spreads of classic British hearty staples from short crust pastry pies to chicken tikka masala.

Writ ten by Dev ina Divecha ; Photography Supplied

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The Rockpool and The Salon is one of the more recent ‘acts’ of DIFC’s The Guild to open – helmed by EatX founder, Tom Arnel.

The section known as The Salon is meant to pay homage to the grill rooms of New York and Europe. The open kitchen is a sight to behold: you can watch the chefs, an arm’s length away, creating culinary magic. One of the many items to come out of the red brick woodfire oven and grill is the wood-fired sourdough flatbread topped with mushroom and truffle. Earthy notes married with freshly baked sourdough give a hearty start to the meal, while the 180g USDA Prime striploin steak is cooked to medium perfection. Pair this with the Canadian lobster mac and Manchego cheese; it’s definitely a larger portion than expected but a fabulous complement to the meat. Go for a relaxed, yet indulgent, meal.

IN SWIT ZERLAND, WE DON'T SAY CHOCOLATE .

WE SAY FRE Y. SW I S S TAST E I N E VE RY P I EC E .

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Use it up Don’t discard leftover cheese from your festive cheeseboards.

Use them to make these delicious snacks and a veggie side

TRIPLE CHEESE PUFFS Prep time: 20 minutes Cook time: 15 minutes Serves: 6

COOK’S NOTE

VEGGIE

125ml SpinneysFOOD Bottled Drinking Water

Save leftover pieces of hard cheese in a large zip-top bag in the freezer to use in these recipes.

60g SpinneysFOOD Unsalted Butter 60g SpinneysFOOD All-Purpose Flour 2 large SpinneysFOOD Organic Free-Range Eggs 20g SpinneysFOOD Fresh Chives, plus extra for serving 150g leftover hard cheese 50g full-fat cream cheese 1 tsp Dijon mustard SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste To serve SpinneysFOOD Grated Parmigiano Reggiano

Triple cheese puffs

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1 Preheat the oven to 190°C, gas mark 5.

Line a baking sheet with baking paper.

2 Place a medium-sized saucepan over a medium heat. Add the water and unsalted butter and stir to combine. Allow the mixture to come to a gentle boil. Add the all-purpose flour and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the saucepan. Continue cooking for 1 minute. Remove the saucepan from the heat and let the mixture cool slightly to the touch. Gradually add the eggs, one at a time, beating well after each addition, until the mixture becomes smooth and glossy. 3 Drop tablespoonfuls of the choux pastry onto the lined baking sheet, leaving enough room for them to puff up. Bake for approx. 20-25 minutes, or until the choux puffs are puffed up and golden brown. Remove from the oven and let them cool on a wire rack. 4 Finely chop the chives and add to a bowl. Grate the leftover cheese into the same bowl. Add the cream cheese, Dijon mustard, salt and pepper. Mix well until all the ingredients are evenly incorporated. Place the mixture in a piping bag. 5 Once the choux puffs have cooled, slice them in half and pipe

USE IT UP

Cheesy roast cauliflower with crunchy almond topping

Honey-mustard cheese straws

the cheese filling over them bottom half of each puff. Place the top half over then pipe a little filling over the top. 6 Sprinkle over the grated Parmigiano Reggiano, chopped chives and serve immediately.

CHEESY ROAST CAULIFLOWER WITH CRUNCHY ALMOND TOPPING Prep time: 10 minutes Cook time: 30 minutes Serves: 6

VEGGIE

For the cheese sauce 200g leftover cheese (soft or hard) 60g SpinneysFOOD Salted Butter 2 tbsp SpinneysFOOD All-Purpose Flour 500ml SpinneysFOOD Full-Fat Milk Photography, recipes & food st yling by TheKateTin.com

SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste Pinch of ground nutmeg 1 head (350g) cauliflower For the topping

1 Finely chop or grate the leftover cheese.

2 Place a small saucepan over a medium heat.

Add the butter and melt. Add the flour and whisk until smooth. Add the milk, all at once, while whisking then stir constantly over a medium heat until smooth and thick. Season with salt, pepper and nutmeg. Add the cheese and stir until melted. 3 Bring a large pot of salted water to a boil. Place the entire head of cauliflower in the pot. Boil for 10 minutes or until almost cooked – the stem should be slightly tender but still a bit firm. Drain and set aside. 4 Preheat the oven to 200°C, gas mark 6. Line a baking sheet with baking paper. 5 Place a large frying pan over a medium heat. Add the oil, almonds, breadcrumbs, thyme leaves and paprika and toast for 2-3 minutes until golden and fragrant.

Remove from the heat and mix in the grated Parmigiano Reggiano. Sprinkle the mixture over the cauliflower, then place it on the baking sheet. 6 Roast the cauliflower for 15-20 minutes, or until golden and caramelised. 7 Pour the cheese sauce over the roasted cauliflower and top with parsley. 8 Serve while hot with extra cheese sauce on the side.

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 50g chopped almonds

HONEY-MUSTARD CHEESE STRAWS

50g Panko breadcrumbs Few sprigs of SpinneysFOOD Fresh Thyme 1 tsp smoked paprika 50g SpinneysFOOD Grated Parmigiano Reggiano

Brush the cheese straws with honey as soon as they come out of the oven to give them added shine.

Prep time: 15 minutes

To serve

Cook time: 30 minutes

SpinneysFOOD Fresh Parsley

Serves: 4

VEGGIE

150g leftover hard cheese 250g puff pastry 1 tbsp Dijon mustard 1 tbsp wholegrain mustard 2 tsp SpinneysFOOD Organic Natural Honey 1 tsp SpinneysFOOD Fresh Thyme 1 tbsp fresh sage 1 large SpinneysFOOD Organic Free-Range Egg

1 Preheat the oven to 200°C, gas mark 6.

Line a baking sheet with baking paper.

2 Finely grate the leftover cheese. Roll out the puff pastry on a clean, lightly floured surface into a rectangle. 3 In a small bowl, combine the Dijon mustard, wholegrain mustard, honey, thyme and sage. Spread the mixture evenly over the half the surface of the puff pastry and sprinkle with the grated cheese. Fold over and lightly press down to seal together. 4 Using a sharp knife or a pizza cutter, cut the folded pastry into thin strips, approx. 2cm wide.

Take each strip of pastry and gently twist it a few times, then place it on the lined baking sheet. Repeat this process with all the strips, arranging them on the baking sheet making sure there is some space between each one.

5 Lightly beat the egg then brush it over the twisted pastry strips. 6 Bake the strips for approx. 15-20 minutes, or until they are puffed up and golden brown. Remove the cheese straws from the oven and allow to cool on a wire rack. 7 Store the cheese straws in an airtight container for up to 2 days if not serving immediately.

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BOOK RECOMMENDATIONS Unmissable picks for the festive season.

SEASON’S EATINGS

Fo r fa ns o f D i c ke n s CHARLES DICKENS’S A CHRISTMAS CAROL: A BOOKTO-TABLE CLASSIC by Tisha Cherry and Vega Hernando The beloved ghost story by the great Victorian novelist probably did more than any other cultural artefact to make the Christmas customs of that era permanent fixtures of the festive period. This edition combines the original text with recipes for roast turkey, pecan pie and other holiday favourites by chefs such as Ina Garten and Martha Stewart. Textile designers Cherry and Hernando add in special Dickens-themed tableaux: the face of Marley’s ghost sculpted in mashed potato, for example.

For the love of Scandinavia SCANDIKITCHEN CHRISTMAS

by Brontë Aurell Relative proximity to the North Pole and an elf-heavy regional mythology tends to lend the Scandinavians greater authority than others in dictating what gets eaten over Christmas. London’s ScandiKitchen Café serves and sells produce from across Sweden, Norway, Denmark and Finland, with a goodly portion held in reserve for the darkest and jolliest days of midwinter. In-house chef Brontë Aurell compiles 60-plus festive recipes from the roof of the world: smörgåsbord, breads, biscuits, edible gifts and more.

seasonseatingspodcast. libsyn.com

SELENA + CHEF: HOME FOR T HE HOLIDAYS Having compounded her status as a superstar of streaming TV with her smash-hit crime comedy Only Murders in The Building and her HBO Max cooking show, Selena Gomez is now spinning off the latter into a four-episode seasonal special for the Food Network. The format remains simple, with our host inviting more professional chefs to share recipes, tips and amusing kitchen anecdotes from Christmases past, while the show’s custom of donating large sums to chefs’ charity of choice seems especially welcome in the season of goodwill.

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Writ ten by Stephen Phelan ; Photography Supplied

F or magical fe a st s HARRY POTTER: OFFICIAL CHRISTMAS COOKBOOK by Elena Craig and Jody Revenson The kids who grew up on a steady diet of Harry Potter are by now introducing their own kids to those books and movies.

This book should slot nicely onto the shelf until it’s time to please both generations come Christmas dinner, with recipes modelled on dishes served at Hogwart’s School of Witchcraft and Wizardry, or otherwise inspired by the series.

Many are magic-themed variations on British yuletide classics, from Professor Sprout’s Superior Sprouts to Christmas Figgy Pudding and the Great Hall Floating Candle Cake.

Since 2020, certified baker Greg Warren has created his own year-long countdown to Christmas with podcast episodes exploring the origins of particular festive dishes and snacks from various national and cultural traditions.

He’s very good on the arbitrary twists and turns of fate that have somehow made certain foods historically essential. Recent selections have ranged pretty far beyond the old familiar staples of England, the US and continental Europe to India’s Allahabadi cake and Icelandic laufabrauð flatbreads.

In season Make the most of our Brussels sprouts, root veggies, clementines, potatoes, cherries and fresh berries

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Roasted Brussels sprouts with lemony toum

COOK’S NOTE

For some extra crunch and flavour, consider adding a touch of grated Parmesan cheese or a sprinkle of toasted pine nuts.

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IN SEASON

Roasted root veg with crunchy pecan praline

Brussels sprouts ROASTED BRUSSELS SPROUTS WITH LEMONY TOUM Prep time: 15 minutes Cook time: 25 minutes Serves: 4 For the lemony toum Recipes, food st yling and photography by TheKateTin.com

120g garlic cloves 2 tsp SpinneysFOOD Fine Sea Salt 600-750ml SpinneysFOOD Pure Sunflower Oil 125ml fresh lemon juice 1 tbsp lemon zest For the Brussels sprouts

running, gradually drizzle in the oil in a thin, steady stream. This should take a few minutes, and the mixture will emulsify into a thick, smooth sauce. Once all the oil has been added and the mixture is smooth, stop the food processor and add the lemon juice. Blend for a few seconds until the lemon juice is fully incorporated.

Add the lemon zest and mix. Taste and adjust the seasoning, if needed. Transfer the toum to a bowl and set aside. 2 Preheat the oven to 200°C, gas mark 6. 3 Halve the Brussels sprouts. Place in a large bowl along with the duck fat, thyme, salt and pepper and toss until well coated. Spread the Brussels sprouts evenly on a baking sheet in a single layer. 4 Roast the Brussels sprouts for approx. 20-25 minutes, or until they are golden brown and crispy on the edges, tossing them halfway through the cooking time. 5 Spread the toum on a serving platter and arrange the roasted Brussels sprouts on top. Serve while warm.

500g Brussels sprouts 2 tbsp duck fat 4 sprigs SpinneysFOOD Fresh Thyme SpinneysFOOD Fine Sea Salt, to taste

Root veg

SpinneysFOOD Black Pepper, freshly ground, to taste

1 Peel the garlic cloves and place in a food processor. Pulse until finely minced. Add the salt and blend until the mixture becomes creamy and slightly thickened. With the food processor

ROASTED ROOT VEG WITH CRUNCHY PECAN PRALINE The pecan praline can be prepared ahead of time and stored in an airtight container.

Prep time: 15 minutes Cook time: 40 minutes Serves: 4

VEGAN

200g parsnips 200g turnips or swedes 200g carrots 350g pumpkin 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp SpinneysFOOD Pure Maple Syrup 50g fresh sage SpinneysFOOD Sea Salt Flakes, to taste SpinneysFOOD Black Pepper, freshly ground, to taste For the praline 100g SpinneysFOOD Fine Grain White Sugar 2 tbsp water 100g pecan nuts

1 Peel and halve the parsnips, turnips and carrots.

Slice the pumpkin into wedges. Place the veggies on a roasting tray. Drizzle with the oil and maple syrup. Scatter over the sage leaves and season with salt and pepper. Place in the oven and roast for 40 minutes until golden and caramelised.

2 Meanwhile, prepare the praline. Place the sugar and water in a saucepan over a medium heat and allow the sugar to dissolve. Bring to a boil and simmer until golden brown and caramelised.

Do not stir with a spoon, swirl the sugar mixture around the pan. Add the pecan nuts and stir to

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Caramelised honey, clementine and fennel preserve

Herby parsnip and potato dauphinoise gratin

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IN SEASON

coat. Pour onto a lined baking sheet immediately and allow to cool completely. 3 Place the praline into a zip-top bag and crush with a rolling pin.

4 Serve the roasted veg topped with the praline.

Clementines

Potatoes HERBY PARSNIP AND POTATO DAUPHINOISE GRATIN Prep time: 20 minutes Cook time: 1 hour Serves: 6-8

CARAMELISED HONEY, CLEMENTINES AND FENNEL PRESERVE

VEGGIE

1 tbsp SpinneysFOOD Salted Butter 500g parsnips 500g SpinneysFOOD Abby Potatoes

Prep time: 10 minutes

2 garlic cloves

Cook time: 40 minutes Makes: 500g

VEGGIE

5 sprigs SpinneysFOOD Fresh Thyme 2 sprigs SpinneysFOOD Fresh Rosemary

350g Clementines

200g Brie cheese slices

100g SpinneysFOOD Organic Natural Honey

500ml pouring cream

500ml SpinneysFOOD Bottled Drinking Water

SpinneysFOOD Sea Salt, to taste

2 SpinneysFOOD Bay Leaves

SpinneysFOOD Black Pepper, to taste

1 tsp SpinneysFOOD Fennel Seeds 200g SpinneysFOOD Extra Fine Caster Sugar 60ml lemon juice 1½ tbsp Clementine juice

1 Peel and slice the clementines into ¼cm-thick slices, discarding the seeds. 2 Place the honey in a large saucepan over a high heat and simmer until it begins to smoke slightly. Add the water and bring to a simmer. Add the clementine slices, bay leaves and fennel seeds. Bring to a boil over a medium-high heat and cook until the fruit softens, approx. 10 minutes. 3 Add the sugar and lemon juice and cook, stirring, until the mixture darkens and has a loose, jam-like consistency, adjusting the heat as necessary to maintain a rapid bubble for 15-25 minutes. To test if the preserve is ready, place a saucer in the freezer for 10 minutes. Drop a teaspoonful of preserve onto the cold saucer. It should set almost immediately and hold its shape when you run your finger through the preserve. 4 Remove from the heat and stir in the clementine juice. 5 Pour into a sterilised bottle and allow to cool to room temperature. Seal once completely cool.

1 Preheat the oven to 180°C, gas mark 4.

Generously grease a 30cm-round oven-proof baking dish with butter. 2 Peel and finely slice the parsnips and potatoes. Peel and crush the garlic. Finely chop the thyme and rosemary.

3 In a mixing bowl, combine the sliced parsnips and potatoes. In a separate bowl, mix the crushed garlic, fresh thyme and rosemary.

Arrange a layer of parsnips and potatoes in the bottom of the baking dish. Sprinkle a portion of the garlic and herb mixture over the layer of potato and parsnip. Place a layer of Brie slices over the herbs mixture. Repeat the layering process until all the ingredients are used. 4 In a saucepan, heat the cream over a medium heat until it‘s hot but not boiling. Season with salt and pepper to taste. Pour the hot cream evenly over the layered parsnips and potatoes.

5 Cover the baking dish with aluminium foil and place in the oven for 40 minutes. After 40 minutes, remove the foil and place the remaining slices of Brie over the top. Return the dish to the oven and continue baking for an additional 20-25 minutes, or until the top is golden brown and the parsnips and potatoes are tender when pierced with a fork. 6 Once cooked, remove the gratin from the oven and allow it to rest for a few minutes before serving.

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Cherry, chocolate and pistachio babka wreath

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Cherries

Christmas spiced cramberry margarita

CHERRY, CHOCOLATE AND PISTACHIO BABKA WREATH Prep time: 3 hours (plus proofing time) Baking time: 30-35 minutes Serves: 8-10

VEGGIE

For the babka 410g SpinneysFOOD All-Purpose Flour 50g SpinneysFOOD Fine Grain White Sugar ½ tsp SpinneysFOOD Fine Sea Salt 125ml warm SpinneysFOOD Full-Fat Milk 1 packet (7g) active dry yeast 2 large SpinneysFOOD Organic Free-Range Eggs 60g SpinneysFOOD Salted Butter 100g dark chocolate 100g fresh cherries 50g dried cherries 50g pistachio slivers For the glaze 50g SpinneysFOOD Fine Grain White Sugar 4 tbsp water

1 In a large mixing bowl, combine the flour, sugar and salt. Heat the milk until warm then pour into a medium-sized bowl. Add the yeast and eggs and whisk together. Make a well in the centre of the dry ingredients and pour in the milk and egg mixture. Mix until a dough forms.

Add the softened butter and knead the dough for approx. 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and set aside to rise in a warm place for approx. 1-2 hours, or until doubled in size.

2 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 3 Punch down the risen dough and roll it out into a large rectangle on a floured surface. 4 Finely chop the chocolate.

Pit and halve the cherries. Sprinkle the chocolate, fresh and dried cherries and pistachios evenly over the dough. 5 Roll the dough up tightly from the long side, creating a long log. Using a sharp knife, slice the log in half lengthways, exposing the layers. Twist the two halves around each other, creating a braided effect. Form the twisted dough into a wreath shape and place it on the tray with a bowl in the centre of the wreath.

Cover the wreath with greased cling film and allow it to rise for an additional 30-45 minutes.

6 Bake the dough for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. 7 While the babka is baking, prepare the sugar glaze by heating the sugar and water in a small saucepan until the sugar is dissolved. Set aside. 8 Once the babka is ready, immediately brush the sugar glaze over the top to give it a shiny finish. Allow it to cool slightly before slicing and serving.

Very berry mince pies

31

Find the freshest seasonal produce in stores.

Cranberries Berries CHRISTMAS SPICED CRANBERRY MARGARITA

VERY BERRY MINCE PIES If you’re not a fan of traditional fruit mince filling, this version, which is packed with fresh seasonal berries

Prep time: 10 minutes Serves: 4

VEGAN

and cherries, should be a hit. Use any combination of fresh berries you’d like, as long as the total amount of

For the spiced cranberry syrup

fruit is 450g.

150g fresh cranberries, plus extra for serving

Prep time: 20 minutes

250ml SpinneysFOOD Bottled Drinking Water

Cook time: 45 minutes

200g SpinneysFOOD Fine Grain White Sugar

Serves: 6

Emborg Brussels Sprouts

VEGGIE

2 SpinneysFOOD Cinnamon Sticks 4 whole cloves

For the berry fruit mince

1 star anise

1 small orange

4 juniper berries

100g Granny Smith apples

¼ tsp fresh nutmeg or mace

100g fresh strawberries 100g fresh blueberries

For the margarita

100g fresh cherries

250ml cranberry juice

50g fresh cranberries

125ml freshly squeezed lime juice

80g SpinneysFOOD Dark Muscovado Sugar

4 tbsp orange juice

½ tsp mixed spice

4 tbsp spiced cranberry syrup

½ tsp SpinneysFOOD Fine Cinnamon

500ml sparkling water

2 tbsp (25g) mixed peel or chopped crystallised fruit

SpinneysFOOD Organic Parsnips

55g pecan nuts, toasted To serve 50g SpinneysFOOD Fine Grain White Sugar

For the pastry

200g SpinneysFOOD Ice

420g SpinneysFOOD All-Purpose Flour

Fresh cranberries

180g corn flour

SpinneysFOOD Fresh Rosemary

200g SpinneysFOOD Super Fine Icing Sugar, plus extra for serving

1 In a saucepan, combine the cranberries, water, sugar, cinnamon sticks, cloves and star anise. Bring the mixture to a simmer over a medium heat, stirring occasionally. Let it simmer for approx. 10-15 minutes until the cranberries burst and the mixture thickens. Remove the saucepan from the heat and let the syrup cool.

2 Once cooled, strain the syrup to remove the cranberry solids and spices. Transfer the syrup to a bottle or jar and refrigerate until ready to use. 3 In a jug, combine the cranberry juice, lime juice, orange juice and spiced cranberry syrup. 4 Run a lime wedge around the rims of 4 glasses. Dip the rims in sugar. 5 Place the ice cubes in the glasses. Pour approx. 250ml of the cranberry juice mixture into each glass then top with the sparkling water, stirring gently to mix.

Decorate with a few fresh cranberries and a sprig of rosemary. Serve immediately.

32

½ tsp SpinneysFOOD Fine Sea Salt 500g SpinneysFOOD Salted Butter, softened

1 Preheat the oven to 150°C, gas mark 2, with a large metal baking tray on the middle rack.

Grease 12 small springform fluted tart tins. 2 To prepare the fruit mince, zest and juice the orange, finely grate the apples, chop the strawberries and halve the blueberries. Pit the cherries and cranberries. Place the orange zest and juice in a pot along with the sugar. Heat until the sugar dissolves. Add the rest of the fruit, spices and pecans to the pot and simmer for 40 minutes until the liquid has been absorbed. Allow to cool.

3 To make the pastry, combine the dry ingredients in a mixer and gradually add the butter until the shortbread comes together. Dust a clean surface with flour and roll the pastry out to 5mm thick.

4 Using a round cookie cutter, cut out rounds big enough to line your muffin tin. Place a spoonful of the fruit mince into each pastry cup. 5 Roll out the leftover pastry off cuts. Using a star-shaped cookie cutter, cut out stars to top the pies. 6 Place the muffin tin on the preheated trap and bake for 20 minutes or until golden brown. 7 Allow to cool in the tin before removing and dusting with icing sugar.

Eat Me Cranberries

SpinneysFOOD Premium Blueberries

Clementines

M e e t t h e p ro d u c e r s Get to know our Greek feta producers – the Roussas family

The Roussas family age their feta in beechwood barrels

35

36

MEET THE PRODUCERS

F L AV O U R B Y T H E BA R R E L The Roussas family still make feta the old-fashioned way, producing the finest modern cheeses with the methods and materials of ancient tribal shepherds in Greece’s mythic mountains

T

he ancient gods of Mount Olympus gave cheese to mortals as a gift, or so the story goes.

Zeus himself had been fed as a baby by the sacred goat Amalthea, and he later flooded the sky with a galaxy of milk to feed his own son Hercules.

These mighty figures of Greek mythology, along with legendary monsters like the Cyclops, were written up as avid consumers of feta and kasseri in Homer’s epic poem, The Odyssey, circa the eighth century BCE. By that time, many other written records suggest that humans had long since mastered the divine art of cheesemaking.

The Roussas family of Thessaly might be seen as inheritors and custodians of that tradition, making feta (and kasseri) as they do in the manner passed down to them through many centuries of expertise.

“We try to keep the maximum of ancient techniques in our production,” says Alexandros Botos, who serves as CEO of the company he now runs with three cousins.

“We imitate the old ways, but in a modern dairy with new machinery, and the highest hygiene and quality standards.”

This is not as contradictory as it may sound at first, the old ways in question being those of the Sarakatsani – a tribe of shepherding families, who migrated in seasonal cycles between the mountains and valleys of the region.

“A very proud people forming a small society like a commune and living in a way that did not disturb the environment, they kept their own sheep and a few goats, and never built houses but only tents from straw and wood,” says Alexandros.

His mother and her brothers were all members of that tribe, descended from a long line of nomad farmers who made feta by hand from their herds and cooled it in high caves or lakes. They founded their own dairy in 1952, and having recently celebrated its 70th anniversary, their sons have also lately invested millions of Euros in upgrades that include a new waste treatment facility and a more energy-efficient processing plant powered by photovoltaic cells.

The business can now produce more than 15,000 tonnes of cheese per year, exporting up to 95% to the US, Europe,

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: When feta cheese is left alone in contact with beechwood, it absorbs the wood’s flavour giving the product its desired sharp taste; sheep farmer Leonidas Kitsos; John and George Tsimpos handcraft each barrel; the Sarakatsani were traditionally shepherds; Alexandros Botos, CEO of Roussas Dairy; cheese hanging out to dry; our barrel-aged feta is made to a traditional recipe; this cheese is placed in rounded moulds before being packed into the barrels.

Asia and the Middle East, with multiple Roussas products (including regular vacuum-packed, barrel-aged and organic varieties of feta) sold through Spinneys.

“Making feta can be a very simple job when you are producing in small volumes for home consumption, says Alexandros. “Just boil the milk and convert to cheese by adding rennet. When you’re working on large scale it’s more difficult and delicate. You have to take a lot of care with the cheese, and to imitate those old conditions when they made it in caves at low temperatures and high relative humidity.”

That process now begins with filtering, chilling and pasteurising the milk before adding the rennet and cultures.

The sheer size of the Roussas operation means stirring vast quantities with huge stainless steel whisks that look something like indoor wind turbines, then cutting the curd into neat cubes with mathematically precise automated blades. About 35% is then set aside in triangular moulds to be strained, rested, then dry-rubbed with Greek sea salt to help it develop the right kinds of bacteria, before it goes into the barrels for ageing.

While the “regular” Roussas feta is fantastic, the closest thing in their range to the ancient artisanal cheese is the kind matured in those beechwood barrels, like Sarakatsani shepherds used to do it.

“In the past, the tribe used only natural materials,” says Alexandros. “They had no cold storage, so they would preserve their cheese in barrels made by people who lived in the mountains, who cut the wood from the forest and left it for two years to dry before shaping it by hand. We try to keep up this tradition, and to support the remaining families who work in this way.”

The barrel is no less essential to the process as the cheese itself, and the particular craft of coopering for this purpose is now practised by only a handful of operators in Greece. The Roussas dairy is supplied by a small factory in the northwestern village of Anilio – the name of which means “the place without sun” and refers to its position in the shadows of surrounding peaks and tall black pines, below the ski resort of Metsovo. (The area has its own dairy traditions, reaching across the Pindus mountains

37

MEET THE PRODUCERS

38

MEET THE PRODUCERS

39

MEET THE PRODUCERS

ASK OUR CHEESEMONGERS for our barrel-aged Greek feta at our Deli counters.

40

“THE BEECH BARREL IS THE N AT U R A L E N V I R O N M E N T F O R F E TA . . . A N D T H E B E S T M E A N S O F P R E S E RV I N G T H E F L O R A L AND HERBAL AROMAS OF THE LANDSCAPE FROM WHICH IT WA S S O U R C E D . ”

PREVIOUS SPREAD, CLOCKWISE FROM FAR LEFT: A Sarakatsani tribe member; dense forest surrounds the Tsimpos family home; Nikos Tsimpos with his sons George and John; beechwood dr ying in the sun; The Meteora is a rock formation in Thessaly, Greece, that hosts one of the largest complexes of monasteries.

THIS PAGE, LEFT TO RIGHT: Vassilis Roussas, vice president at Roussas Diar y; SpinneysFOOD Feta cheeses.

recipe keeps that quotient down to only 7% or so, for reasons that come back to taste.

“Goat milk can be very sour on the tongue, and using less of it makes a milder cheese that is more consumable around the world,” says Alexandros. He admits to being “very critical” when sampling the feta that bears his family’s name. In many ways he is overseeing a thoroughly modern international business centred on a state-of-the-art production chain, replete with automated pasteurization units, the latest in sustainable packaging tech, and a fleet of trucks with chilled container tanks for transporting ewe milk over and around the high ground once occupied by gods who threw thunderbolts. In other ways – which are literal and practical as much as poetic or romantic – Alexandros is still seeking flavours and fragrances of the past.

“Our parents used to take us into the mountains every summer, for two months or more, to live very close to where our forefathers would come and go for many generations, producing their own food with very simple tools and ingredients. And we would eat the same things they did: the pies made with wheat flour, the cheese made with sheep milk, the veggies grown around the slopes. I have all these memories in my mind when I’m working at the dairy.”

Writ ten by Stephen Phelan & Tif fany Eslick ; Photography by Camilla Hylleberg

to fantastical monastery-topped rock forms known as the Meteora, where the monks made renowned cheeses Metsovone and Metsovela.)

For more than 100 years, the Tsimpos family has felled, rendered, and replanted beech trees in that region of ribbonlike roads through thick woodlands – beech being ideal for maturing cheese because it enhances without overpowering the flavour. Reposing in those Tsimpos barrels for a minimum of three months, the feta is rolled (or “taken for a walk”) at least three times in that period to circulate well before the wood is “cracked” by hand with a hammer.

What comes out, says Alexandros, has special properties derived from the surrounding timbers and the absence of brine. “When we produce in tins, or stainless steel containers, brine represents 10%–20% of the tidal volume. But in a barrel, the cheese is left alone in contact with the wood, absorbing the maximum flavour for a sharper-tasting product.”

Which is to say that the beech barrel is the “natural environment for feta”, as far as Alexandros is concerned, and the best means of preserving the floral and herbal aromas of the landscape from which it was sourced. The Roussas work with about 700 farmers of free-roaming herds. Some are based close to the dairy, where a nextgeneration shepherd named Leonidas Kitsos is bringing that farming culture into the 21st century while still feeding his 1,200-strong flock of sheep on barley sprouts in winter and wild grasses, flowers and herbs in summer. But the brand also draws from many other mountain pastures, all within the bounds of the broad geographic area where Greek feta has been legally classed as a regional product

by PDO designation since 2002: Thrace, Macedonia, Sterea Hellas, the Peloponnese and so on.

That spread now allows for a year-round operation based on the continuous coagulation of sheep milk, where formerly that raw material was only available in certain seasons. And while the EU rules around PDO feta allow for the addition of up to 35% goat milk to the mix, the Roussas

Happy Festiveg Snackin

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We e k n i g h t w o n d e r s Treat yourself in the run-up to Christmas with these easy recipes for your week’s dinners

43 43

WEEKNIGHT WONDERS

ROAST BEEF YORKSHIRE PUDDING BURRITOS

250ml SpinneysFOOD Full-Fat Milk

To serve

Pinch of SpinneysFOOD Fine Sea Salt

2 tbsp SpinneysFOOD Onion Chutney

1 tsp Dijon mustard

Handful of rocket 400g roast beef slices

Prep time: 10 minutes Cook time: 25 minutes

For the sauce

Serves: 2

Handful of SpinneysFOOD Fresh Chives 125ml sour cream

For the Yorkshire pudding

2 tbsp SpinneysFOOD Horseradish Sauce

4 tbsp SpinneysFOOD Pure Sunflower Oil

2 tbsp mayonnaise

150g SpinneysFOOD All-Purpose Flour

1 tbsp lemon juice

3 large SpinneysFOOD Organic Free-Range Eggs

¼ tsp SpinneysFOOD Fine Sea Salt

COOK’S NOTE

For a perfectly puffy Yorkshire pudding wrap, ensure the pan is scorching hot before pouring in the batter. The initial sizzle is the secret to achieving a beautifully risen, golden and crisp wrap.

1 Preheat the oven to 230°C, gas mark 8. 2 Drizzle the oil into 2 x 20cm oven-proof pans and place in the oven to heat up, for approx. 10 minutes. 3 In a large mixing bowl, whisk together the flour, eggs, milk, salt and mustard until smooth. Set aside. 4 Finely chop the chives and add to a small mixing bowl together with the sour cream, horseradish sauce, mayo, lemon juice and salt. 5 Pour the batter into the hot pans and return to the oven for 15 minutes or until puffed up and golden. Remove the Yorkshire puddings from the oven. 6 Spread 1 tablespoon of horseradish sauce over half of each pudding, followed by the onion chutney, rocket and roast beef slices. 7 Carefully roll up the burritos and serve.

EASY SWAPS

Roast beef Yorkshire pudding burritos

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1 SpinneysFOOD

Tzatziki

2 Inspired Vegan Horseradish Sauce

3 SpinneysFOOD Sliced

4 Quorn Vegan

Roast Chicken Breast

Pepperoni

WEEKNIGHT WONDERS

CHRISTMAS DINNER SAUSAGE ROLLS

20g SpinneysFOOD Parmigiano Reggiano 50g dried breadcrumbs 1 tsp SpinneysFOOD Fine Sea Salt

These sausage rolls can be assembled and frozen

500g chicken mince

individually and baked from frozen for on-demand and

1 tbsp Waitrose Cooks’ Ingredients Porcini

easy meals.

Mushroom Powder

Prep time: 10 minutes

375g ready-rolled puff pastry

Cook time: 30 minutes

1 tbsp water

Serves: 6-8

1 large SpinneysFOOD Organic Free-Range Egg, beaten

Handful of sage leaves, plus extra for serving

To serve

1 lemon

SpinneysFOOD Gravy

1 Finely chop the sage. Zest the lemon.

Finely grate the Parmigiano Reggiano.

2 In a bowl, combine the sage, lemon zest, cheese, breadcrumbs, salt, mince and mushroom powder then set aside.

3 Heat the oven to 200°C, gas mark 6.

Line a large baking tray with baking paper.

4 Unroll the pastry and halve it lengthways.

Spoon the stuffing mixture over half the pastry, pressing down slightly. Lightly whisk together the water and egg and brush the mixture along one edge of each pastry half, then fold one side of the pastry over the filling, using a fork to press the edges down to seal. 5 Cut the sausage rolls into eight pieces and transfer them to the lined baking tray. Brush the tops of the sausage rolls with the remaining egg wash. At this stage, you can freeze the rolls on the tray. Transfer to a container to keep frozen for up to two months. 6 Bake the rolls for 20 minutes until golden. 7 Scatter over the extra sage leaves and serve warm with gravy.

Christmas dinner sausage rolls

45

WEEKNIGHT WONDERS

VEGAN TOAD IN THE HOLE

For the toad in the hole 125g SpinneysFOOD Self-Raising Flour

This plant-based twist on a classic comfort dish features

100g chickpea flour

carrot ‘bacon’ and a chickpea flour batter.

1 tsp SpinneysFOOD Baking Powder

Prep time: 15 minutes

1 tsp SpinneysFOOD Fine Sea Salt

Cook time: 25 minutes

¼ tsp SpinneysFOOD Fine Turmeric

Serves: 4

VEGAN

300ml almond milk 1 tsp Dijon mustard

For the carrot bacon

100ml SpinneysFOOD Bottled Drinking Water

2 large carrots

100ml SpinneysFOOD Pure Sunflower Oil

2 tbsp soya sauce

2 small red onions

3 tbsp SpinneysFOOD Tomato Ketchup To serve

1 tsp liquid smoke

Mashed Potato Handful of SpinneysFOOD Fresh Parsley

8 vegan sausages

1 Using a peeler, peel the carrots into ribbons. 2 In a medium-sized microwavesafe bowl, combine the soya sauce, ketchup and liquid smoke. Toss in the carrot ribbons and mix well making sure they are fully coated with the smoky sauce. Microwave on high for 1 minute or until softened. Wrap the carrot bacon around each sausage and set aside. 3 Preheat the oven to 210°C, gas mark 6. 4 Combine the dry ingredients in a large bowl. In a jug, combine the almond milk, mustard, water and 3 tablespoons of oil. Peel and slice the onions then set aside. Make a well in the centre of the dry mixture and pour in the wet ingredients.

Whisk together until smooth. Refrigerate until needed. 5 Place the remaining oil in an oven-proof pan and swirl to coat the base.

Place in the oven for 5 minutes to heat up.

Remove the pan from the oven and pour the batter into the pan and top with the ‘bacon’ wrapped sausages and sliced onions. Bake for approx. 20 minutes or until the batter is puffed and golden. 6 Meanwhile, heat the mashed potato according to package instructions. Finely chop the parsley. 7 Serve the toad in the hole with the mashed potato sprinkled with parsley.

YOU CAN USE

Vegan toad in the hole

46

1 Future Farm Future Sausages

2 SpinneysFOOD Chicken Sausages

3 SpinneysFOOD Beef Cocktail Sausages

4 Beyond Meat Beyond Sausages

WEEKNIGHT WONDERS

Maple glazed Christmas burgers with brie and cranberry chutney

MAPLE GLAZED CHRISTMAS BURGERS WITH BRIE AND CRANBERRY CHUTNEY

½ tsp SpinneysFOOD Fine Cinnamon ¼ tsp SpinneysFOOD Fine Ginger For the glaze

Christmas dinner meets a burger in this quick weeknight

1 garlic clove

wonder. The lentil burgers can be substituted with

4 tbsp SpinneysFOOD Pure Maple Syrup

chicken or beef burger patties.

2 tbsp soya sauce

Prep time: 10 minutes

1 tbsp SpinneysFOOD Balsamic Vinegar of Modena

Cook time: 10 minutes Makes: 4

VEGGIE

4 x SpinneysFOOD Lentil Burger Patties 200g brie slices

For the chutney

4 x SpinneysFOOD Brioche Burger Buns

1 orange

50g mayonnaise

205g Waitrose Wild Cranberry Sauce

100g gem lettuce leaves

1 Zest and juice the orange. Place the zest and juice in a bowl along with the wild cranberry sauce, cinnamon and ginger.

Mix and set aside. 2 Peel and crush the garlic. In a small bowl, whisk together the garlic, maple syrup, soya sauce and balsamic vinegar. 3 Heat a grill pan or non-stick pan over a medium-high heat.

4 Generously brush the patties with the glaze then place on the hot grill pan. Cook for 4-5 minutes per side, or until golden. In the last 2 minutes, place the brie slices on the patties to melt slightly before removing the patties from the grill. 5 Slice the burger buns in half and lightly toast them on the grill pan or in a toaster. Generously spread the mayo on the base of a bun then layer with some lettuce, the patty and a dollop of cranberry chutney. Top with the other half of the bun. Repeat the process with the remaining buns. 6 Serve immediately.

47

WEEKNIGHT WONDERS

ROAST TURKEY AND CRANBERRY QUICHE

200ml heavy cream ½ tsp SpinneysFOOD Fine Sea Salt ¼ tsp SpinneysFOOD Black Pepper, freshly ground

Prep time: 10 minutes

Handful of SpinneysFOOD Fresh Thyme sprigs

Cook time: 30 minutes

200g roast turkey breast

Serves: 6-8

100g grated Gruyère cheese

400g ready-made shortcrust pastry

To serve

3 large SpinneysFOOD Organic Free-Range Eggs

1 x 205g Waitrose Wild Cranberry Sauce

This quiche is a great way to use up leftover turkey, roast chicken, or even leftover cooked vegetables.

1 Preheat the oven to 220°C, gas mark 7. 2 On a floured surface, roll out the pastry into a circle measuring approx. 28cm to fit your quiche pan. Gently place the pastry into the quiche pan, pressing it against the sides and trimming off the excess.

Line the pastry with baking paper and place pie weights or dried beans on top of the paper. Bake the crust in the oven for approx. 10 minutes. 3 In a bowl, whisk together the eggs, heavy cream, salt, black pepper and thyme leaves until well combined. 4 Remove the pastry from the oven and take out the baking paper and weights, then continue to bake for an additional 5 minutes until lightly golden. 5 Meanwhile, chop the roast turkey breast.

6 Remove the crust from the oven and top with the chopped turkey followed by the grated Gruyère cheese. Gently pour the egg and cream mixture over the turkey and cheese. 7 Place the quiche in the oven and bake for 15 minutes, or until the filling is set and the top is golden brown. Remove the quiche from the oven and let it cool slightly.

8 Slice the quiche into wedges.

Serve each slice with a dollop of cranberry sauce on top.

48

Recipes, food st yling and photography by TheKateTin.com

Roast turkey and cranberry quiche

Oh what fun!

Turkey, roast lamb and beef, gravy, stuffing, seafood, Christmas cakes and more...

51

O H W H AT F U N !

ME AT ME UND ER THE

mistletoe Every festive spread needs a showstopping centrepiece – try our recipes for a succulent beef rib roast, a hearty Wellington, an impressive crown roast of lamb and more

Dukkah-crusted beef rib roast with chermoula Béarnaise and crispy potato roses

TOP TIP! Make sure to ask your butcher to remove the chine bone. This will allow you to easily slice the rib roast.

52

O H W H AT F U N !

DUKKAH-CRUSTED BEEF RIB ROAST WITH CHERMOULA BÉARNAISE AND CRISPY POTATO ROSES

chermoula Béarnaise over the beef slices and scatter over with fresh herbs if desired. Serve alongside the crispy potato roses.

Prep time: 30 minutes

LOADED BEEF WELLINGTON

Cook time: 2 hours (may vary based on roast size) Serves: 6-8

Prep time: 30 minutes Cook time: 1 hour (plus chilling time)

For the dukkah-crusted beef rib roast

Serves: 4

1 (3-4kg) bone-in beef rib roast SpinneysFOOD Fine Sea Salt

For the spinach crépes

SpinneysFOOD Black Pepper

50g SpinneysFOOD Organic Baby Spinach

3 tbsp Dijon mustard

120g SpinneysFOOD All-Purpose Flour

80g dukkah spice mix

375ml SpinneysFOOD Full-Fat Milk 2 large SpinneysFOOD Organic Free-Range Eggs

For the crispy potato roses

SpinneysFOOD Fine Sea Salt

4 large SpinneysFOOD Apache Potatoes

SpinneysFOOD Black Pepper

2 tbsp SpinneysFOOD Unsalted Butter SpinneysFOOD Fine Sea Salt

For the exotic mushroom duxelles

SpinneysFOOD Black Pepper

500g exotic mushrooms (such as shiitake, oyster, or porcini) 1 shallot

For the chermoula Béarnaise

2 garlic cloves

3 large egg yolks

2 tbsp SpinneysFOOD Fresh Thyme leaves

1 tbsp white grape vinegar

2 tbsp SpinneysFOOD Salted Butter

1 tbsp fresh lemon juice

SpinneysFOOD Fine Sea Salt

2 tbsp chermoula paste

SpinneysFOOD Black Pepper

150g SpinneysFOOD Salted Butter SpinneysFOOD Fine Sea Salt

1 Preheat the oven to 180°C, gas mark 4.

2 Pat the beef rib roast dry with paper towels.

Season with salt and freshly ground black pepper to taste. Brush the beef with the Dijon mustard, ensuring it’s evenly coated. Press the dukkah spice mix onto the mustard-coated surface of the roast. Place it on a roasting pan, bone-side down. Roast for approx. 20-25 minutes per kilogramme for medium-rare, or until a meat thermometer inserted into the thickest part of the roast registers your desired level of doneness. 3 Remove the roast from the oven.

Cover it loosely with tin foil and let it rest for 15-20 minutes before carving. 4 Meanwhile, finely slice the potatoes. Melt the butter and pour into a large bowl. Toss the thinly sliced potatoes with the melted butter, salt and freshly ground black pepper in the bowl. Roll each potato slice into a tight spiral and place them in muffin tins to form ‘roses’. 5 Bake in the preheated oven for approx. 20-25 minutes, or until the potato roses are golden brown and crispy. 6 To make the sauce, place the egg yolks, vinegar, lemon juice and chermoula paste in a heatproof bowl and whisk together. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens slightly.

Melt the butter and slowly drizzle it into the egg mixture while whisking vigorously, creating a smooth and creamy emulsion. Season the chermoula Béarnaise with salt to taste. Keep warm until serving. 7 When ready to serve, carve the dukkah-crusted beef rib roast and arrange the slices on serving plates. Drizzle the

30 seconds on each side until lightly browned.

Set aside. 7 Place two overlapping layers of cling film on a flat surface. Place 8 spinach crépes on the cling film, making sure they overlap to create a large surface. Spread a thin layer of the duxelles over the crépes, leaving a 1cm border all around. Place the seared fillet on top. Spread the onion marmalade all over the beef. Carefully but firmly wrap the crépes around the beef, using the cling film to assist you. Tucking in the sides as you go and cutting off excess crépe to form a neat package. 8 Roll out the puff pastry sheet and place the crépewrapped beef in the centre. Fold the pastry over the beef, sealing the edges with a fork to create a pattern. Brush the pastry with the beaten egg to create a golden brown crust. Place the wrapped beef Wellington on a baking sheet and chill for at least 15 minutes to allow the pastry to firm up and hold its shape while cooking.

9 Bake for approx. 25-30 minutes, or until the pastry is golden and cooked through and the internal temperature is 55°C. 10 Allow the Wellington to rest for 10 minutes before slicing.

BRESAOLA-WRAPPED BEEF SIRLOIN WITH CRISPY TARRAGON

For the beef Wellington 1.2kg beef fillet

The fat in bresaola keeps the beef sirloin moist during

SpinneysFOOD Fine Sea Salt

cooking. The fat bastes the meat as it cooks, preventing

SpinneysFOOD Black Pepper

it from drying out.

40g onion marmalade

Prep time: 20 minutes

500g puff pastry, thawed if frozen

Cook time: 30- 40 minutes

1 large SpinneysFOOD Organic Free-Range Egg, beaten

Serves: 6-8

1 To blanch the spinach, bring a pot of water to a boil, then add the spinach for 30 seconds to 1 minute. Remove it from the pot and immediately plunge it into ice water to retain its colour and texture. Drain and squeeze out excess liquid. 2 In a blender, combine the flour, milk, eggs, spinach, salt and freshly ground black pepper. Blitz until smooth. 3 Heat a non-stick pan over a medium heat. Grease the pan with cooking spray and pour 80ml of the crépe batter into the pan. Swirl the pan to evenly spread the batter. Cook the crépe for approx.

2 minutes, or until cooked fully on either side.

Repeat with the remaining batter. Set aside to cool. 4 Finely chop the mushrooms. Peel and finely chop the shallot. Mince the garlic. Finely chop the thyme leaves. In a large pan, melt the butter over a medium heat. Add the mushrooms, shallot and garlic. Sauté until the mushrooms release their moisture and become tender. Stir in the thyme, salt and freshly ground black pepper. Cook for a further 2-3 minutes. Remove from the heat and set aside. Once cooled, place the mixture in a muslin cloth and squeeze to remove excess moisture. 5 Preheat the oven to 200°C, gas mark 6. 6 Season the beef fillet with salt and freshly ground black pepper on all sides. Sear in a hot pan with a dash of oil for

2kg beef sirloin roast SpinneysFOOD Fine Sea Salt SpinneysFOOD Black Pepper 8-10 slices bresaola 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil For the crispy tarragon 4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil Fresh tarragon sprigs 2 tbsp SpinneysFOOD Salted Butter

1 Preheat the oven to 200°C, gas mark 6.

2 Pat the beef sirloin roast dry with paper towels. Season well with salt and freshly ground black pepper. 3 Place the slices of bresaola on a clean surface, slightly overlapping each other to create a ‘sheet’ of bresaola that’s large enough to wrap the sirloin. Place the seasoned beef at one end of the bresaola sheet. Carefully roll the bresaola around the sirloin, ensuring it’s completely covered. 4 Heat the olive oil in an oven-proof pan over a medium-high heat. Once hot, place the wrapped beef sirloin in the pan and sear it on all sides, including the bresaolawrapped exterior, until the bresaola becomes slightly crispy and develops a beautiful colour.

This should take approx. 2-3 minutes per side.

Transfer the pan to the oven and roast the beef

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Loaded beef Wellington

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Bresaola-wrapped beef sirloin with crispy tarragon

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O H W H AT F U N !

TOP TIP! For more flavour, marinate the lamb in the lemon zest, garlic and herbs for at least 30 minutes (or longer) before stuffing and rolling.

Rolled oregano leg of lamb with roasted Greek salad

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Lamb crown roast with saffron rice pilaf

TOP TIP! Ask your Spinneys butcher to prepare the lamb crown roast for you.

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O H W H AT F U N !

To give the leg of lamb even more flavour, marinate it in the lemon zest, minced garlic, chopped herbs and olive oil for at least 30 minutes (or longer) before stuffing and rolling.

ROLLED OREGANO LEG OF LAMB WITH ROASTED GREEK SALAD Prep time: 15 minutes Cook time: 45 minutes Serves: 4-6 For the lamb 1 lemon 2 garlic cloves Small bunch of SpinneysFOOD Fresh Dill, plus extra fronds

oregano. 2 To make the stuffing, combine half the feta, herbs, lemon zest, garlic and breadcrumbs in a bowl. Set aside. 3 Preheat the oven to 200°C, gas mark 6. 4 Using a meat mallet, tenderise the lamb and flatten it slightly, approx. 6cm thick. Spread the stuffing evenly over the surface of the lamb. Starting at one short end, roll the lamb up to enclose the filling. Tie securely with 4 pieces of kitchen string, evenly spaced along the lamb. Rub the lamb with salt and pepper. 5 Halve and quarter the tomatoes. Quarter the red onions. Pit the olives. Halve the lemon. Chop the cucumber into chunks. 6 In a large roasting tray, place the lamb and scatter the tomatoes, red onion, the remaining feta and lemon. Season with the olive oil, salt pepper and oregano. 7 Roast for 30 minutes, or until starting to colour, then reduce the temperature to 180°C, gas mark 4, and roast for a further 35-40 minutes until golden brown. Transfer the leg of lamb to a second tray and set aside for 15 minutes to rest before slicing. 8 Meanwhile, place the roasted vegetables on a serving platter, squeeze over the lemon and add the chopped cucumbers.

9 Serve the leg of lamb with the roasted Greek salad.

for serving Handful of SpinneysFOOD Fresh Oregano 200g SpinneysFOOD Feta

LAMB CROWN ROAST WITH SAFFRON RICE PILAF

60g fresh breadcrumbs 2kg boneless leg of lamb

Prep time: 20 minutes (plus marination time)

SpinneysFOOD Fine Sea Salt

Cook time: 1 hour 40 minutes

SpinneysFOOD Black Pepper, freshly ground

Serves: 8-10

For the roasted Greek salad

Large pinch of saffron threads

4 SpinneysFOOD Premium Tomatoes on the Vine

1 tbsp rose water

2 red onions 100g kalamata olives

For the crown roast

1 lemon

2 lemons

4 SpinneysFOOD Organic Cucumbers

6 garlic cloves

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tbsp SpinneysFOOD Fine Cumin

SpinneysFOOD Fine Sea Salt

6 sprigs SpinneysFOOD Fresh Thyme

SpinneysFOOD Black Pepper

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Dried Oregano

1 tbsp SpinneysFOOD Fine Sea Salt 1 tbsp SpinneysFOOD Black Pepper

1 Zest the lemon and set aside for later. Peel and mince the garlic. Finely chop the dill and

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1 crown roast of lamb (2.8kg) 500ml SpinneysFOOD Bottled Drinking Water

For the pilaf 1 small red onion 4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 300g basmati rice 1 tsp SpinneysFOOD Fine Sea Salt 250ml chicken stock 310ml SpinneysFOOD Bottled Drinking Water Handful of SpinneysFOOD Fresh Parsley Handful of SpinneysFOOD Fresh Coriander Handful of SpinneysFOOD Fresh Dill Handful of SpinneysFOOD Fresh Mint 50g pistachio slivers 50g raisins To serve Handful of dried rose petals

1 Steep the saffron in the rose water for at least an hour. Set aside. 2 Zest and juice the lemons.

Mince the garlic. In a bowl, stir together the cumin, lemon zest, garlic, thyme leaves, olive oil, salt and freshly ground pepper until a paste forms. Spread the mixture evenly over the lamb.

Let it stand at room temperature for 1 hour.

3 Preheat the oven to 220°C, gas mark 7, with a rack in the bottom third. 4 Pour the water into a large roasting pan with a wire rack placed in it. Place the lamb on the rack and roast until a thermometer inserted into the thickest part of the meat, near but not touching bone, reads 60°C for medium-rare, approx. 35-40 minutes.

5 Meanwhile make the pilaf. Finely chop the red onion. Heat the oil in a large pot over a medium-high heat. Add the rice and red onion and season with the salt. Cook, stirring frequently, until the mixture has a nutty aroma and the rice turns golden in places, approx. 4-5 minutes. Stir in the stock, water and steeped saffron. Bring to a boil, then reduce to a low heat. Cover and simmer until the liquid has evaporated and rice is tender approx. 10-12 minutes. Remove from the heat and allow it to stand for 5 minutes. Uncover and fluff with a fork. 6 Finely chop the herbs and stir through the rice, along with the pistachio slivers and raisins. 7 Place the crown roast on a serving platter. Spoon the pilaf into the centre of the finished roast. Finish with a sprinkle of dried rose petals and serve.

Recipes, food st yling and photography by TheKateTin.com

for approx. 30 minutes, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check the temperature (49°C for rare, 54°C for medium-rare, 60°C for medium). Once cooked, remove the pan from the oven and let the beef rest for approx. 5-10 minutes before slicing.

5 Heat the oil in a small pan over a mediumhigh heat. Carefully place the tarragon sprigs in the hot oil. Fry for approx. 15-20 seconds, or until the leaves become crispy and slightly darker in colour. Using a slotted spoon, remove the crispy tarragon from the oil and place them on paper towels to drain the excess oil. 6 Slice the sirloin and serve topped with the crispy tarragon.

O H W H AT F U N !

All about the

baste Festive roasts wouldn’t be half as good without flavour-packed glazes to add glossy shine and texture to your favourite recipes for turkey, duck, quail and chicken

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Cinnamon and ClemenGold glaze with roasted turkey

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Smoky maple syrup glaze with roasted turkey

FOR TURKEY

To serve Handful of SpinneysFOOD Fresh Rosemary sprigs

CINNAMON AND CLEMENGOLD GLAZE

Handful of SpinneysFOOD Fresh Thyme leaves

Before roasting the turkey, add some halved

1 Preheat the oven to 170°C, mark 3.

2 Slice the red onions into 2cm-thick rounds and arrange in a large roasting tray. 3 Remove the giblets and neck from the turkey cavity, and rinse the bird inside and out with cold water.

Tie the legs together and tuck the wings behind the turkey. Rub the outside of the turkey with olive oil and season generously with salt and pepper, including the cavity. 4 Place the turkey on the red onion rounds and roast for approx.

1 hour or until golden. 5 Meanwhile, juice the ClemenGolds and mince the garlic. In a mediumsized pot, combine all the glaze ingredients and place over a medium heat. Cook, stirring for approx. 5-10 minutes or until slightly thickened and syrupy. 6 Once the turkey is golden, baste it with some of the glaze every 15 minutes or so. If the turkey starts to brown too quickly, tent it with aluminium foil. In the last 20 minutes, halve the ClemenGolds and place in the tray with the turkey. Continue to roast until the internal temperature of the thickest part of the thigh reaches 74°C and the juices run clear when pierced with a fork. The exact cooking time may vary depending on the size of your turkey, so use a meat thermometer to ensure doneness. Once cooked through, carefully remove the turkey from the oven and let it rest for approx. 20-30 minutes.

ClemenGolds and extra herbs to the cavity, this will add extra flavour to the turkey.

Prep time: 15 minutes Cook time: 25-30 minutes Serves: 4 For the turkey 3 red onions 1 whole turkey (approx. 5kg), thawed if frozen 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tsp SpinneysFOOD Fine Sea Salt ½ tsp SpinneysFOOD Black Pepper, freshly ground For the ClemenGold glaze 4 ClemenGolds 2 garlic cloves 60g SpinneysFOOD Organic Natural Honey ½ tsp SpinneysFOOD Fine Ginger ¼ tsp SpinneysFOOD Fine Cinnamon ½ tsp paprika SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste For the cranberries 120g fresh cranberries 3 tbsp SpinneysFOOD Fine Grain White Sugar 1 orange

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Fresh cranberries

This allows the juices to redistribute, resulting in a tender and juicy turkey. 7 Meanwhile, place the cranberries and sugar in a medium-sized pot. Juice the ClemenGold and add the juice to the pot. Place it over a medium heat. Cook, stirring until the cranberries have softened and the mixture is jammy. Remove from the heat and set aside. 8 Place the turkey on a large serving dish along with the red onions and roasted ClemenGolds. Arrange the rosemary, thyme and cranberries around the dish. Carve and serve.

FOR TURKEY

SMOKY MAPLE SYRUP GLAZE Prep time: 15 minutes Cook time: 2½-3 hours Serves: 10-12 For the turkey 1 whole turkey (approx. 5kg), thawed if frozen 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste For the smoky maple syrup glaze 250ml SpinneysFOOD Pure Maple Syrup 2 tbsp Dijon mustard 2 tbsp apple cider vinegar 2 tbsp smoked paprika 1 tsp SpinneysFOOD Fine Cumin ¼ tsp SpinneysFOOD Cayenne Pepper (adjust to taste)

O H W H AT F U N !

Spiced brown sugar glaze for quails

SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

1 Preheat the oven to 180°C, gas mark 4.

2 Remove the giblets and neck from the turkey cavity and rinse the turkey inside and out with cold water. Pat it dry with paper towels. Tie the legs together and tuck the wings behind the turkey. Place the turkey on a rack placed inside a roasting tray. Rub the outside of the turkey with the olive oil and season generously with salt and pepper, including the cavity.

Place the turkey in the oven to roast for 1 hour. 3 Meanwhile, in a medium-sized bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, cumin, cayenne pepper, salt and black pepper. 4 After approx. 1 hour or until the turkey becomes golden brown, brush a generous amount of the smoky maple syrup glaze all over the turkey, ensuring it’s evenly coated. Continue roasting for a further 1½ hours, basting every 15 minutes. If the turkey starts to brown too quickly, tent it with aluminium foil. Roast until the internal temperature of the thickest part of the thigh reaches 74°C and the juices run clear when pierced with a fork. The exact cooking time may vary depending on the size of your turkey, so use a meat thermometer to ensure doneness. 5 Once cooked through, carefully remove the turkey from the oven and allow it to rest for approx. 20-30 minutes. This allows the juices to redistribute, resulting in a tender and

juicy turkey. 6 Carve the turkey and serve with any remaining smoky maple syrup glaze as a drizzle or dipping sauce. Garnish with fresh herbs or lemon wedges, if desired.

FOR QUAIL

SPICED BROWN SUGAR GLAZE Prep time: 15 minutes (plus 1-2 hours marination time) Cook time: 35-40 minutes Serves: 4 For the glaze

dissolved and the glaze thickens slightly, approx.

5-7 minutes. Season with salt and freshly ground black pepper. Remove from the heat. 3 Arrange the quails in an oven-proof pan along with the redcurrants. Brush the quails generously with the brown sugar glaze, coating them evenly. 4 Roast them in the oven for approx. 15-20 minutes, or until the internal temperature reaches 74°C and the birds have a beautiful golden-brown colour.

Baste the quails with the glaze every few minutes while roasting to build up the flavour. 5 Once the quails are fully cooked and have a glossy finish, remove them from the oven and allow them to rest for approx. 5-10 minutes before serving.

50g soft brown sugar 1 tbsp Dijon mustard

FOR CHICKEN

1 tbsp apple cider vinegar ½ tsp mixed spice

SUMAC POMEGRANATE GLAZE

SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

Prep time: 10 minutes (plus marination time) Cook time: 1 hour

For the quails

Serves: 4

8 quails, butterflied 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

For the glaze

SpinneysFOOD Fine Sea Salt, to taste

3 tbsp pomegranate molasses

SpinneysFOOD Black Pepper, freshly ground, to taste

150ml SpinneysFOOD Pomegranate Juice

100g red currants

1 tbsp rice vinegar 2 tsp SpinneysFOOD Balsamic Vinegar of Modena

1 Preheat the oven to 180°C, gas mark 4.

2 Combine the brown sugar, Dijon mustard, apple cider vinegar and mixed spice in a small saucepan over a medium-low heat. Stir the mixture continuously until the brown sugar is fully

1 tbsp ground sumac SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste 8 SpinneysFOOD Chicken Drumsticks

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O H W H AT F U N !

TOP TIP! For extra crispy skin, place the chicken under the grill for several minutes.

Sumac pomegranate glaze

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O H W H AT F U N !

COOK’S NOTE

Apple cider and thyme glaze with roasted chicken

To make this a full meal, place some prepared roasting vegetables at the bottom of the tray and roast along with the chicken.

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with a generous amount of the glaze, making sure to coat it evenly. 6 Roast the chicken for approx. 1 hour 30 minutes, or until the internal temperature reaches 74°C. Baste the chicken with the glaze every 20-30 minutes during the roasting process for a flavourful and glossy finish. Once the chicken is fully cooked and has a beautiful glaze, remove it from the oven.

7 Allow the chicken to rest for a few minutes to let the juices redistribute. Carve the chicken into serving portions. Drizzle any remaining glaze over the top for added flavour.

FOR DUCK

ORANGE JUICE AND HOISIN GLAZE Prep time: 10 minutes

Orange juice and hoisin glaze with roasted duck

Cook time: 2 hours Serves: 4-6 For the glaze 1 orange 2 garlic cloves 5cm piece fresh ginger 250ml SpinneysFOOD Smooth Orange Juice 4 tbsp hoisin sauce 2 tbsp soya sauce

To serve

1 lemon

2 tbsp SpinneysFOOD Organic Natural Honey

50g SpinneysFOOD Pomegranate Jewels

80ml apple cider vinegar

2 tbsp rice vinegar

Handful of SpinneysFOOD Fresh Mint leaves

SpinneysFOOD Fine Sea Salt, to taste

1 tsp SpinneysFOOD Crushed Chilli (optional)

SpinneysFOOD Black Pepper, freshly ground, to taste

SpinneysFOOD Fine Sea Salt, to taste

FOR CHICKEN

APPLE CIDER AND THYME GLAZE Prep time: 15 minutes Cook time: 1 hour 45 minutes Serves: 6 For the glaze 35g SpinneysFOOD Fine Grain White Sugar 6 sprigs SpinneysFOOD Fresh Thyme 250ml apple juice

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SpinneysFOOD Black Pepper, freshly ground, to taste For the roasted chicken 1 whole chicken

1 whole duck

SpinneysFOOD Mediterranean Extra Virgin Olive Oil,

SpinneysFOOD Fine Sea Salt, to taste

for brushing SpinneysFOOD Fine Sea Salt, to taste

To serve

SpinneysFOOD Black Pepper, freshly ground, to taste

1 orange

1 In a saucepan, combine the sugar and the fresh thyme leaves. Add enough apple juice to the saucepan to completely cover the sugar and thyme. Heat the mixture over a medium heat, stirring continuously until the sugar dissolves completely. Allow the syrup to gently simmer for approx. 5-7 minutes to infuse the thyme flavour into the mixture.

2 Zest the lemon and add it to the saucepan along with the apple cider vinegar and the remaining apple juice. Bring the mixture to a gentle simmer over a medium heat, allowing the flavours to combine. Stir occasionally and let it simmer until the glaze thickens slightly, approx. 8-10 minutes. Season the glaze with salt and pepper. Set it aside while you prepare the chicken. 3 Leave the chicken at room temperature for 1 hour before cooking.

4 Preheat the oven to 180°C, gas mark 4.

5 Brush the chicken with the olive oil to enhance browning and prevent sticking. Season the chicken generously with salt and pepper, both inside and outside the cavity. Place the seasoned chicken on a roasting rack inside a roasting pan, breast side up. Brush the chicken

1 Zest the orange. Peel and mince the garlic.

Finely grate the ginger. 2 Combine all the glaze ingredients in a small pot and place over a medium heat. Bring to a simmer and cook until syrupy, approx. 5 minutes. Adjust the seasoning and set aside to cool completely.

3 Remove the neck and giblets of the duck and pat dry. Place the duck, breast down, on a wire rack fitted inside a large roasting dish.

Season the duck then allow it to come to room temperature for 1 hour before cooking. 4 Preheat the oven to 200°C, gas mark 6. 5 Pour 125ml of water into the roasting dish. 6 Generously baste the duck with the glaze then place it in the oven for approx. 40-50 minutes, basting every 10-15 minutes. Remove the tray from the oven and flip the duck over. Roast for a further 40-50 minutes, or until golden brown and cooked through. Continue basting at frequent intervals.

The internal temperature should be around 70°C. Remove from the oven and, using tongs, carefully tip the bird downward to release any juices from inside the cavity. 7 Transfer the duck to a cutting board. Allow it to rest for 30 minutes. 8 Scatter orange zest over the duck and serve.

Recipes, food st yling and photography by TheKateTin.com

1 To make the glaze, combine the molasses, pomegranate juice and vinegars along with the sumac in a small pot. Simmer over a low heat while constantly stirring until it’s thickened to a syrupy consistency. Season with salt and pepper, then set aside to cool. 2 Place the chicken drumsticks in a resealable container, pour 2⁄3 of the glaze over and toss to coat. Seal the container and refrigerate overnight. 3 Preheat the oven to 180°C, gas mark 4. 4 Place the drumsticks in a roasting tin and pour over half the remaining glaze.

Cover with aluminium foil and roast for 20 minutes. Remove the foil, turn the drumsticks over and coat with the glaze. Increase the oven temperature to 200ºC, gas mark 6, and roast for a further 20 minutes, or until cooked through. 5 Serve the drumsticks with the leftover glaze, pomegranate rubies and mint leaves.

Cheese and herb cornbread stuffing

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A festive spread is incomplete without a flavourful stuffing – for some it is even the star of the show.

Here are three to serve with veggie mains, meat and poultry

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Caramelised onion, pear and walnut stuffing

O H W H AT F U N !

The most delicious stuffing is often one that is made from leftover croissants, which makes this Gruyère and mushroom croissant stuffing an ideal way to use up leftovers. If you don’t have Gruyère, you could also use Emmental, Comté or Fontina.

F O R P O U LT RY A N D G A M E B I R D S

CHEESE AND HERB CORNBREAD STUFFING

CARAMELISED ONION, PEAR AND WALNUT STUFFING

To achieve an extra crispy and golden top, place it in

Add these stuffing muffins to your holiday menu for a

the oven on the grill setting for the last 2-3 minutes of

quick and flavourful side.

baking, but watch it closely to prevent it from burning.

Prep time: 10 minutes

Prep time: 20 minutes

Cook time: 20 minutes

Cook time: 1 hour

Serves: 6

GRUYÈRE AND MUSHROOM CROISSANT STUFFING

For the caramelised onions

Prep time: 15 minutes

1 brown onion

Cook time: 20 minutes

1 garlic clove

Serves: 8

VEGGIE

1 x 240g Jiffy Corn Muffin Mix

FOR BEEF AND LAMB

For the stuffing

4 sprigs SpinneysFOOD Fresh Thyme

100g SpinneysFOOD Salted Butter

2 tbsp SpinneysFOOD Salted Butter

10 SpinneysFOOD Mini Butter Croissants

Handful of SpinneysFOOD Fresh Parsley

1 tbsp apple cider vinegar

2 medium leeks

Handful of SpinneysFOOD Fresh Sage

2 tbsp SpinneysFOOD Fine Grain White Sugar

250g SpinneysFOOD Portobello Mushrooms

3 celery sticks from Spinneys Deli

For the stuffing

Handful of SpinneysFOOD Fresh Sage

100g SpinneysFOOD Cheddar Cheese

200g leftover bread

100g Gruyère cheese

250ml vegetable stock

2 pears

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 large SpinneysFOOD Organic Free-Range Eggs

50g SpinneysFOOD Walnuts

3 large SpinneysFOOD Organic Free-Range Eggs

SpinneysFOOD Fine Sea Salt, to taste

Handful of SpinneysFOOD Fresh Parsley

500ml chicken stock

SpinneysFOOD Black Pepper, to taste

80g dried cranberries

SpinneysFOOD Fine Sea Salt, to taste

200ml chicken stock

SpinneysFOOD Black Pepper, freshly ground, to taste

2 garlic cloves

1 red onion

1 Preheat the oven to 200°C, gas mark 6.

Grease a 33cm x 23cm oven-proof pan.

2 Prepare the muffin mix according to package instructions. Allow to cool. 3 Melt the butter.

Finely chop the herbs. Finely slice the red onion and celery sticks. Grate the cheese. 4 Combine the melted butter and herbs and set aside.

5 Heat a medium-sized non-stick pan over a medium heat. Add 1 tablespoon of the herb butter to the pan. Add the onion and celery and sauté until golden. 6 Cube the cornbread and place in a large bowl along with the onion mixture and half the grated cheese. 7 In a jug, whisk together the stock and eggs then add it to the stuffing mixture. Season with salt and pepper and toss well to combine. 8 Place the stuffing mixture in the greased pan. Drizzle over the remaining herb butter and finish with the remaining grated cheese. 9 Bake for approx.

20-25 minutes or until golden.

2 large SpinneysFOOD Organic Free-Range Eggs SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, to taste

1 Preheat the oven to 180°C, gas mark 4. Grease a 6-hole muffin tin. 2 To make the caramelised onions, finely slice the onion, mince the garlic and pick the thyme leaves. Melt the butter in a non-stick pan. Add the onions, garlic and thyme and sauté for 5 minutes until aromatic. Deglaze the pan with the apple cider vinegar and add the sugar. Cook over a low heat until the onions turn golden and sweet. Remove from the heat to cool slightly.

3 To make the stuffing, cube the bread, core and dice the pears, roughly chop the walnuts and finely chop the parsley. 4 In a large mixing bowl, combine the caramelised onions with the bread, pears, walnuts, dried cranberries and parsley.

5 In a separate bowl, combine the chicken stock and eggs and season with salt and pepper. Pour

1 Preheat the oven to 180°C, gas mark 4.

Grease a 30cm x 20cm baking dish. 2 Roughly tear the croissants. Finely chop the leeks. Quarter the mushrooms. Mince the garlic cloves. Chop the sage. Grate the cheese. 3 Heat the oil in a large non-stick pan. Add the leeks and sauté until softened, then add the mushrooms and sauté until golden brown. Add the garlic and sage, cooking for a further minute. 4 In a mixing bowl, whisk the eggs and chicken stock together and season with salt and pepper. 5 Arrange the torn croissants in the baking dish. Add the mushroom and leek mixture in between the croissants, add half the grated cheese and then pour the egg mixture over the top. 6 Cover with foil and bake for 15 minutes. Then remove the foil, sprinkle over the remaining cheese and bake for a further 5 minutes until golden brown and set. Cool slightly before serving.

Recipes, food st yling and photography by TheKateTin.com

Serves: 8

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the liquid over the bread mixture and gently toss to combine. 6 Firmly press the stuffing into the muffin tin. Bake for approx. 10-15 minutes or until the muffins are golden on top. 7 Set aside to cool slightly before removing from the tin.

FOR VEGGIES

TOP TIP! Prepare this stuffing a few hours ahead and then refrigerate it. Cook it right before serving.

Gruyère and mushroom croissant stuffing

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O H W H AT F U N !

W H AT E V E R F L O AT S Tarragon and mustard gravy

The right gravy can make or break your Christmas centrepiece dish.

Whether you’re cooking red meat, poultry or veggies, this season serve your main with one of these COOK’S NOTE

For extra flavour, deglaze the tray you roasted your meat in with 125ml hot water, scraping the bottom to release all the caramelised bits. Add this water to the gravy just before serving.

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YOUR B O AT

O H W H AT F U N !

TOP TIP! If you want more colour and depth in your gravy, add 1-2 teaspoons of soya sauce.

Pecan nut and porcini gravy

FOR ROAST BEEF OR LAMB

TARRAGON AND MUSTARD GRAVY Prep time: 15 minutes Cook time: 20 minutes Serves: 6

stock while whisking constantly to avoid lumps.

Allow the mixture to come to a gentle simmer and reduce for 10 minutes. 4 Stir in the mustard until it’s fully incorporated into the gravy. Chop the tarragon leaves and add to the mixture along with the cream. Season to taste. Allow the gravy to simmer gently for approx. 3-4 minutes.

5 Serve alongside roast beef or lamb.

½ small brown onion 1 garlic clove

F O R V E G A N O R V E G E TA R I A N D I S H E S

30g SpinneysFOOD Unsalted Butter 2 tbsp SpinneysFOOD All-Purpose Flour

PECAN NUT AND PORCINI GRAVY

375ml beef stock 2 tbsp wholegrain mustard

Prep time: 15 minutes

2 sprigs fresh tarragon

Cook time: 30 minutes

50ml single cream

Serves: 6

VEGAN

over a high heat, dry-fry the mushrooms until caramelised and browned well. Lower the heat to medium and add the oil. Add the onion, garlic and pecan nuts to the saucepan and sauté for 5 minutes until softened and fragrant.

Push the mushroom mixture to the sides of the saucepan, creating a space in the centre. Add the flour and whisk continuously to create a smooth paste. Cook the roux for approx. 2-3 minutes, until it becomes a light golden colour.

3 Gradually pour in the vegetable stock while whisking constantly to prevent lumps. Allow the mixture to come to a gentle simmer. Taste the gravy and season with salt and pepper. 4 Once the gravy thickens, remove the saucepan from the heat and serve.

SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

½ small red onion

FOR ROAST DUCK, CHICKEN OR TURKEY

2 garlic cloves

1 Peel and finely chop the onion and garlic.

2 Melt the butter in a medium-sized saucepan over a medium heat. Add the onion and garlic and sauté for approx. 2-3 minutes until softened and translucent. Push the onion and garlic to the sides of the saucepan, creating a space in the centre. Add the flour to the centre and whisk continuously to create a smooth paste. Cook for approx. 2-3 minutes, until it becomes a light golden colour. 3 Gradually pour in the beef

250g porcini mushrooms

LEEK AND APPLE GRAVY

50g pecan nuts 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Prep time: 15 minutes

2 tbsp SpinneysFOOD All-Purpose Flour

Cook time: 35 minutes

350ml vegetable stock

Serves: 6

SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

2 leeks 2 red apples

1 Finely chop the onion, garlic, mushrooms and pecan nuts. 2 In a medium-sized saucepan,

1 head of garlic SpinneysFOOD Fine Sea Salt, to taste

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O H W H AT F U N !

SpinneysFOOD Black Pepper, freshly ground, to taste 1 tsp fresh thyme leaves 30g SpinneysFOOD Salted Butter 2 tbsp SpinneysFOOD All-Purpose Flour 250ml chicken stock 4 tbsp apple juice

1 Preheat the oven to 180°C, gas mark 4.

2 Halve the leeks, apples and head of garlic.

3 In the same dish used to roast the duck, chicken or turkey, arrange the halved vegetables. Toss in the pan juices to coat well and season with salt, pepper and thyme leaves. Roast in the oven until golden brown and the vegetables are soft – approx. 30 minutes. Remove the pan from the oven and push the vegetables to the side.

4 Add the butter in the centre of the pan and allow it to melt, then add the flour and whisk until a paste forms. 5 Place the roasting dish over a medium heat and cook for approx. 2-3 minutes, then gradually pour in the chicken stock and apple juice while whisking constantly to prevent lumps. Let the mixture to come to a gentle simmer to allow the flavours to infuse, and mash the vegetables to release their flavour. 6 Taste the gravy and season with salt and pepper. Strain before serving.

Leek and apple gravy

TOP TIP!

We offer a number of easy options to make a quick gravy.

Schwartz Roast Beef Grav y

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Bisto Grav y Granules

Shropshire Spice Co. Bread Sauce Mix

Ina Paarman’s Roast Onion Grav y

Schwartz Roast Turkey Grav y

Recipes, food st yling and photography by TheKateTin.com

Gravy can easily be made ahead and frozen for up to 6 months. Allow it to completely cool before spooning it into air-tight containers or freezer bags.

O H W H AT F U N !

HERE COMES

Santa claws

Crabs, lobsters, prawns and more – prepare a decadent fiesta with our selection of the finest seafood

Salt-and-pepper baked whole crab with green peppercorn butter

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the beaten egg and finally in the breadcrumbs.

For extra crunch, roll in the beaten eggs and breadcrumbs again. 7 Pour the oil into a deep, heavy-bottomed pot and heat to 180°C. Line a baking tray with paper towels. 8 Using a slotted spoon or frying basket, lower the Scotch eggs into the hot oil. Fry, in batches, for 3 minutes.

Carefully lift out and set on the lined tray to drain. 9 Top with the microgreens and sweet chilli sauce, and serve immediately.

PRAWN TOAST SCOTCH EGGS

PRAWN COCKTAIL PLATTER

Prep time: 30 minutes

Prep time: 20 minutes

Cook time: 15 minutes

Cook time: 10 minutes

Makes: 4

Serves: 4

Cook time: 30 minutes

7 large SpinneysFOOD Organic Free-Range Eggs

For the sauce

Serves: 4

5cm piece fresh ginger

160ml mayonnaise

1 garlic clove

4 tbsp SpinneysFOOD Tomato Ketchup

For the crab

300g SpinneysFOOD Cooked Prawns

1 tbsp fresh lemon juice

2 whole brown crabs (approx. 800g each, gills removed)

1 tsp brown sugar

1 tsp Worcestershire sauce

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp toasted sesame oil

1 tsp horseradish sauce (adjust to taste)

3 tbsp pink peppercorns

1 tsp SpinneysFOOD Chilli Flakes

½ tsp paprika

1kg white rock salt

2 tsp light soya sauce

SpinneysFOOD Fine Sea Salt, to taste

1kg pink Himalayan rock salt (substitute extra white rock salt)

4 SpinneysFOOD Spring Onions

SpinneysFOOD Black Pepper, freshly ground, to taste

2 large egg whites

225g Panko breadcrumbs

SALT-AND-PEPPER BAKED WHOLE CRAB WITH GREEN PEPPERCORN BUTTER Adjust the cooking time based on the size of the crabs.

Prep time: 30 minutes

150g SpinneysFOOD All-Purpose Flour

For the platter

For the green peppercorn butter

SpinneysFOOD Fine Sea Salt, to taste

2 Romaine lettuce heads

2 tbsp green peppercorns in brine

SpinneysFOOD Black Pepper, freshly ground, to taste

1 ripe SpinneysFOOD Hass Avocado

1 garlic clove

2L SpinneysFOOD Pure Sunflower Oil, for deep frying

2 SpinneysFOOD Organic Cucumbers 1 lime

½ lemon 115g SpinneysFOOD Salted Butter

To serve

SpinneysFOOD Fine Sea Salt, to taste

Handful of SpinneysFOOD Microgreens

For the prawns

100g sweet chilli sauce

500g large prawns

1 Preheat the oven to 220˚C, gas mark 8.

2 Remove the abdominal flap from the crab by inserting a paring knife above the tail and ease upwards. Reserve the flap. Using a rolling pin, gently crack the claws part way through. Drizzle the oil over the exposed flesh and replace the abdominal flap on the crab. Repeat the process with the second crab. Set both aside. 3 Place the pink peppercorns in a spice grinder or pestle and mortar and lightly crush. Place the salts, crushed peppercorns and egg whites in a bowl and mix to combine. 4 Spoon a third of the salt mixture onto a large baking tray and spread evenly. Place the crabs on top, cover evenly with the remaining salt mixture, pressing down firmly to secure. 5 Bake the crabs until the salt is firm and the crabs are cooked, approx. 20 minutes.

6 Drain and roughly chop the peppercorns.

Mince the garlic. Juice the lemon. Gently melt the butter in a small pot. Stir in the peppercorns, garlic, lemon juice and salt. Set aside and keep warm. 7 Remove the crabs from the oven and set aside to rest for approx. 5-10 minutes.

Transfer the crabs to a serving platter, brushing away most of the salt. Arrange them in their natural shape with the shell on top. 8 Serve with the green peppercorn butter.

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2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 Bring a small pan of water to a boil. While it’s heating, fill a bowl with iced water and set aside. Lower 4 eggs into the boiling water and simmer for 5 minutes. Using a slotted spoon, remove the eggs and place in the iced water.

Leave to cool for 5 minutes, then carefully peel the eggs and set aside. 2 Peel the ginger and garlic. 3 In a food processor, place the prawns, garlic, ginger, sugar, sesame oil, chilli flakes and soya sauce. Blitz to form a coarse, sticky paste. Finely chop the spring onions and fold through the mixture. 4 Divide the prawn mixture into 4 equal portions, roughly 50g each.

5 Place the Panko breadcrumbs in a shallow bowl or tray. Place the flour in another bowl and season with salt and pepper. Crack the remaining eggs and place them in a third bowl, then lightly beat them. 6 Cover each boiled egg in a portion of the prawn mixture. You can do this by rolling the prawn mixture into a ball, then flattening it into a disc large enough to wrap around the egg. Gently press the edges together over the top of each egg to seal, being careful not to squash the delicate egg inside.

Once all the eggs have been covered in the prawn mixture, roll them in the flour, then coat in

SpinneysFOOD Fine Sea Salt, to taste 1 lemon

1 In a mixing bowl, combine the ingredients for the sauce and adjust the seasoning to taste.

2 Arrange the crisp lettuce leaves on a large platter. Peel and slice the avocado. Slice the cucumbers at an angle. Halve a lime. Arrange all the prepared vegetables on the platter.

3 Make sure the prawns are deveined. Heat the oil in a large non-stick pan over a high heat.

Fry the prawns for 3-5 minutes per side and season with salt. Once pink and opaque, place on the serving platter, alongside the veggies, and squeeze over the lemon juice. 4 Serve with the cocktail sauce on the side.

HOT CRAB DIP WITH NORI CRISPS Prep time: 20 minutes Cook time: 30 minutes Serves: 4-6 2 garlic cloves 1 SpinneysFOOD Spring Onion ½ lemon

Prawn toast Scotch eggs

TOP TIP! These can be prepared the day before, refrigerated and fried as needed.

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TOP TIP! Swap out any of the vegetables for something you would prefer.

Prawn cocktail platter

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Hot crab dip with nori crisps

Roasted lobsters with preserved lemon gremolata

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To ensure the lobster is cooked perfectly, insert an instant-read thermometer into the centre of the meat – it should be between 57°C-60°C.

Handful of SpinneysFOOD Fresh Dill

4 lobster tails

100g cream cheese, softened

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

60g mayonnaise

SpinneysFOOD Fine Sea Salt, to taste

50g crème fraîche

SpinneysFOOD Black Pepper, freshly ground, to taste

1 tbsp soya sauce

115g SpinneysFOOD Salted Butter

1 tsp smoked Sriracha

1 garlic clove

250g crab meat

½ lemon

SpinneysFOOD Fine Sea Salt, to taste

1 tsp smoked paprika

SpinneysFOOD Black Pepper, freshly ground, to taste

Pinch of SpinneysFOOD Cayenne Pepper

50g SpinneysFOOD Parmigiano Reggiano 50g SpinneysFOOD White Cheddar Cheese

For the preserved lemon gremolata Handful of SpinneysFOOD Fresh Parsley

For the nori toasts

1 garlic clove

1 large SpinneysFOOD Organic Free-Range Egg

¼ preserved lemon

4 sheets nori seaweed

½ lemon

16 wonton sheets

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Pure Sunflower Oil, for frying

Pinch of SpinneysFOOD Fine Sea Salt

To serve

To serve

1 spring onion

Lemon wedges

Recipes, food st yling and photography by TheKateTin.com

Handful of SpinneysFOOD Fresh Dill

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1 Preheat the oven to 180°C, gas mark 4.

2 Mince the garlic. Finely slice the spring onion.

Juice the lemon. Finely chop the dill. 3 In a mixing bowl, combine the softened cream cheese, mayonnaise, crème fraîche, garlic, spring onion, lemon juice, soya sauce and Sriracha. Mix until all the ingredients are well combined. Gently fold in the crab meat, being careful not to break it apart too much. Season with salt and black pepper. 4 Spread the mixture in a small casserole dish. Grate the cheeses and sprinkle over the top of the dip. 5 Bake for approx. 10-15 minutes until heated through and bubbly. 6 To make the nori toasts, beat the egg then brush it over the nori sheets. Place the wonton wrappers evenly on top. Slice into triangles. Heat the oil to 180°C, then fry each nori crisp until golden and puffed.

7 Finely slice the spring onion. Roughly chop the dill. 8 Serve the crab dip topped with spring onion and dill and the nori toasts on the side.

ROASTED LOBSTERS WITH PRESERVED LEMON GREMOLATA Prep time: 20 minutes Cook time: 30 minutes Serves: 4

1 If the tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for approx. 30 minutes.

2 Preheat the oven to 200°C, gas mark 6.

Grease and line a large baking tray and set aside. 3 Meanwhile, prepare the lobster tails.

Twist the head of the lobster then, using a sharp knife, cut the lobster tails down the centre to form halves. Run a skewer through the centre of the flesh lengthways to prevent curling.

4 Place the lobsters on the lined baking tray.

5 Melt the butter. Mince the garlic. Juice the lemon. In a small bowl, stir the melted butter, garlic, lemon juice, smoked paprika and cayenne. Generously brush the lobsters with the butter. 6 Place the lobster tails in the oven, flesh side down. Cook undisturbed for 5-6 minutes, until the flesh underneath is starting to brown and almost cooked through. Flip the lobster tails and brush some of the melted garlic butter over the meat. Close the lid and grill for an additional 2-4 minutes, or until opaque.

7 Finely chop the parsley. Mince the garlic.

Finely chop the preserved lemon. Juice the fresh lemon. Place all the ingredients in a small bowl and stir to combine. 8 Serve the lobster tails with the gremolata, remaining garlic butter and lemon wedges.

Dreaming of a

GREEN CHRISTMAS Mini kofta bites with zesty pea and mint hummus

Making vegan and vegetarian versions of your favourite recipes is easy with Thryve’s range of plant-based mince, shish tawook, kofta and shawarma

SAGE AND ONION SHISH TAWOOK WITH ROASTED PUMPKIN HUMMUS Prep time: 30 minutes Cook time: 35-40 minutes Serves: 4-6 Equipment: 6 skewers

VEGAN

For the roasted pumpkin hummus 700g pumpkin or butternut squash ½ tsp ground cloves

Sage and onion shish tawook with roasted pumpkin hummus

1 tsp SpinneysFOOD Fine Cinnamon 1 tsp SpinneysFOOD Fine Ginger ½ tsp ground nutmeg 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste 1 x 200g tub SpinneysFOOD Hummus For the topping 25g pine nuts 3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil Small handful of fresh sage leaves 2 tbsp pumpkin seeds For the shish tawook 1 medium red onion

Roast for 25 minutes. Remove from the oven and cool to room temperature. 4 Meanwhile, peel and chop the onion into quarters, then separate the layers. To assemble the skewers, thread 6 pieces of shish tawook onto a skewer, alternating with the red onion and sage leaves to create different layers. Place the skewers a baking tray and brush with the olive oil.

5 Increase the oven temperature to 220oC, gas mark 7, and roast the shish tawook for 12-15 minutes. 6 Place the drizzle ingredients in a bowl and mix together. Season to taste.

7 In a blender, add the hummus and ¾ of the cooled roasted pumpkin. Blend until smooth.

Spread the pumpkin hummus on a serving platter. 8 In a small dry pan, toast the pine nuts until golden. Set aside. In the same pan, add the olive oil and heat. Once moderately hot, add the sage leaves and fry for 5-8 seconds. Remove from the pan and place on a paper towel to crisp up. 9 Place the leftover roasted pumpkin on the hummus. Scatter over the toasted pine nuts, crispy sage leaves and pumpkin seeds. Drizzle with olive oil. Top with the shish tawook and drizzle generously with za’atar maple drizzle. 10 Serve with grilled pita or flatbread on the side.

2 packets Thryve Plant-based Shish Tawook, defrosted 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

MINI KOFTA BITES WITH ZESTY PEA AND MINT HUMMUS

For the za’atar maple drizzle

Prep time: 20 minutes

125ml SpinneysFOOD Pure Maple Syrup

Cook time: 15 minutes

3 tbsp SpinneysFOOD Za’atar

Serves: 4-6

25g fresh sage leaves

VEGAN

2 tsp sumac 1 tsp SpinneysFOOD Fine Cinnamon

For pea hummus

¼ tsp SpinneysFOOD Fine Cumin

250g frozen peas or petit pois

SpinneysFOOD Fine Sea Salt, to taste

30g SpinneysFOOD Fresh Mint leaves, plus extra

SpinneysFOOD Black Pepper, freshly ground, to taste

for serving Small handful of SpinneysFOOD Fresh Parsley

To serve

2 garlic clove

SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 lemon

4-6 pita or flatbreads, grilled

250g SpinneysFOOD Hummus SpinneysFOOD Fine Sea Salt, to taste

1 Preheat the oven to 200oC, gas mark 6.

2 Dice the pumpkin into 2cm-sized cubes. 3 In a bowl, add the pumpkin, spices and olive oil and toss until evenly coated. Spread out onto a baking tray, season with salt and pepper.

SpinneysFOOD Black Pepper, freshly ground, to taste For the mini kofta bites 1 packet Thryve Plant-based Kofta, defrosted 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

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Thryve Wellington

TOP TIP! Serve the vegan Wellington with green beans and toasted almonds, lemon and herb baby potatoes, onion gravy and spiced cranberry sauce.

Prep time: 30 minutes (plus chilling and resting time)

2 tbsp almond milk or aqua faba, for brushing

Cook time: 50-55 minutes

Pinch of SpinneysFOOD Fine Sea Salt

VEGAN For the mince mixture To serve

3 x packets Thryve Plant-based Mince, defrosted

SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tsp dried garlic flakes

4 x pita or flatbreads

1 tbsp SpinneysFOOD Dried Rosemary 1 tbsp SpinneysFOOD Dried Thyme

1 Bring a pot of water to a boil. Add the peas and boil for 5 minutes. Strain immediately and rinse with ice-cold water. 2 In a blender, add ¾ of the blanched peas and the remaining pea hummus ingredients. Blend until as smooth as you prefer, we opted for a chunkier hummus.

Set aside. 3 To make the mini kofta bites, divide each kofta in half and reshape. You may want to wear gloves. In a large non-stick frying pan, heat the olive oil then fry the mini kofta until golden, gently shaking the pan every few minutes. 4 When ready to serve, spread the pea hummus on a serving plate or spoon into a large shallow bowl. Top with the mini kofta bites.

Scatter over with remaining blanched peas, mint and drizzle over the olive oil. 5 Grill the pita and serve alonside the mini kofta bites.

1 tbsp dried onion granules 1½ tsp celery salt 1½ tsp SpinneysFOOD Black Pepper, freshly ground 1 tbsp aqua faba (the liquid from a can of chickpeas) 1 tbsp psyllium husk or ground flaxseed or chia seeds For the mushroom duxelles 2 garlic cloves 3 black garlic cloves 200g portobello mushrooms 250g SpinneysFOOD Brown Button D+ Mushrooms 30g vegan butter ½ tsp SpinneysFOOD Fine Sea Salt 1 tbsp dried onion granules 1½ tsp corn flour For the Wellington preparation 1 tsp Dijon mustard

THRYVE WELLINGTON

30g vegan butter 1 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

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This vegan Wellington is the perfect centrepiece for a

1 sheet (320g) of vegan shortcrust pastry, defrosted, plus 1

festive ‘roast’ served with all your favourite trimmings.

extra sheet for decorating

1 In a bowl, combine the plant-based mince with the other ingredients for the mince mixture.

Shape into a cylinder and roll up tightly in cling film. Chill for at least 30 minutes. 2 Peel the garlic and place in a food processor along with the mushrooms. Blitz until fine. 3 Melt the butter in a large pan over a medium heat. Add the mushroom mixture, salt and dried onion granules, and sauté for 15 minutes. Remove from the heat and stir in the corn flour. Transfer the mixture to a bowl and cool completely. 4 Gently remove the cling film from the mince mixture. Brush or evenly spread the mustard all over the mince mixture.

Heat the butter and olive oil in a large pan until sizzling. Place the mince mixture in the pan and sear until evenly golden brown all over. Remove and allow to cool to room temperature. 5 Roll out the pastry lengthways. Spread the duxelles mixture in the centre (make sure it is the width of the mince roll), leaving at least a 3cm border on the sides. Brush the borders with the almond milk or aqua faba. 6 Place the cooled mince mixture at the bottom length of the pastry and roll up tightly. Pinch in the ends. Place on a non-stick baking tray and brush evenly with the almond milk or aqua faba. 7 Using the extra sheet of pastry, cut out shapes to decorate the Wellington.

Brush again with the almond milk or aqua faba.

Recipes and food st yling by Carey Erasmus ; Photography by Aasiya Jagadeesh

Serves: 6

Find a range of Thr y ve plant-based products in stores now.

Festive Brussels sprouts, kale and crispy shawarma salad

Thr y ve Plant-based Shawarma

Thr y ve Plant-based Mince

Allow it to rest for 30 minutes or longer in the fridge. 8 Meanwhile, preheat the oven to 200oC, gas mark 6. 9 Place the Wellington on the bottom shelf of the oven and bake for 40 minutes. Allow it to cool for 15 minutes before removing from the tray. 10 Slice and serve.

For the vinaigrette 1 garlic clove 2 tbsp Dijon mustard 2 tbsp tahini 2 tsp SpinneysFOOD Pure Maple Syrup 3 tbsp SpinneysFOOD Organic Apple Cider Vinegar 1 tbsp cold water

FESTIVE BRUSSELS SPROUTS, KALE AND CRISPY SHAWARMA SALAD

Thr y ve Plant-based Shish Tawook

180ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

The addition of sweet and tart fruit, fresh herbs and a punchy mustard and tahini vinaigrette make this salad an irresistible starter.

Prep time: 15 minutes (plus cooling time) Cook time: 10 minutes Serves: 4-6

VEGAN

For the salad 1 x packet Thryve Plant-based Shawarma 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 500g Brussels sprouts 1 lemon 3 red apples 1 red onion 25g SpinneysFOOD Fresh Coriander 25g SpinneysFOOD Fresh Mint 10g SpinneysFOOD Fresh Dill 100g SpinneysFOOD Walnuts 100g packet chopped green kale, washed 100g dried cranberries 125g SpinneysFOOD Fresh Pomegranate Jewels

1 In a large frying pan, fry the shawarma ‘meat’ in the olive oil until crispy. Set aside to cool. 2 Using a mandolin slicer, shred the Brussels sprouts. Alternatively, thinly slice using a knife. 3 Zest and juice the lemon. Remove the core from the apples, chop in half then thinly slice. Place the slices in a bowl of cold water and add the lemon juice to prevent browning.

4 Peel and thinly slice the onion. Roughly chop the herbs. Roughly chop the walnuts. 5 To make the dressing, peel and mince the garlic. Place it in a small bowl, along with the rest of the ingredients and whisk together. 6 In a large bowl, toss the shredded Brussels sprouts, drained apple slices, onion, herbs, kale and lemon zest together with ¾ of the salad dressing. Gently toss in the cooled crispy shawarma ‘meat’, dried cranberries, walnuts and pomegranate jewels.

7 Serve the salad with the remaining vinaigrette on the side.

Thr y ve Plant-based Kofta

Thr y ve Plant-based Chicken Kabsa Chunks

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BAKING SPIRITS

bright Deck the halls with flour and sugar with our Christmas baking extravaganza... all these recipes will definitely warm your heart (and oven)!

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TOP TIP! If you don’t have a blowtorch, preheat the oven to grill on the highest setting. Place the Yule log under the grill briefly to toast the meringue.

Amaretti white chocolate brûléed meringue yule log

COOK’S NOTE

To write ‘Yule do’ on the log, melt 100g dark or milk chocolate.

Place the melted chocolate in a piping bag, snip the end to the desired thickness and pipe over the cake.

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COOK’S NOTE

Roll out extra white fondant and use letter cookie cutters to cut out letters to spell ‘Santa Bae Bae’. Brush with gold lustre dust and arrange on the cake.

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Recipes, food st yling and photography by TheKateTin.com

Santa ‘bae bae’ milk and cookies sheet cake

O H W H AT F U N !

AMARETTI WHITE CHOCOLATE BRÛLÉED MERINGUE YULE LOG The wooden Yule log was traditonally lit to symbolise the triumph of light and warmth over the cold and darkness associated with winter.

Prep time: 30 minutes Cook time: 30 minutes Serves: 4-6 For the sponge 80g SpinneysFOOD All-Purpose Flour 1 tsp SpinneysFOOD Baking Powder 2 tbsp almond flour 5 large SpinneysFOOD Organic Free-Range Eggs 165g SpinneysFOOD Extra Fine Caster Sugar 50g SpinneysFOOD Unsalted Butter 1 tbsp almond extract For the amaretti white chocolate ganache 360g white chocolate 180ml single cream 1 tsp almond extract For the Swiss meringue 3 large egg whites

of the cake. Roll up the cake again. 7 To make the Swiss meringue, combine the egg whites and caster sugar in the bowl of a stand mixer.

Fill a saucepan with a few centimetres of water and heat to a gentle simmer. Set the mixer bowl over the simmering water, making sure the water doesn’t touch the bottom of the bowl. Stir the mixture gently until the egg whites are very warm to the touch and the sugar has dissolved, approx. 4 minutes. This can be tested by dipping a finger into the mixture and rubbing it between your fingers; the mixture should no longer have any grains of sugar in it and should be warm to the touch. 8 In the bowl of a stand mixer fitted with a whisk attachment, beat the meringue on a medium-low speed until foamy, approx. 2 minutes. Increase the speed until the meringue forms stiff peaks and the bowl is cool to the touch.

Add the vanilla extract and beat for 1 minute.

9 Place the meringue in a piping bag fitted with a star nozzle and pipe onto the Yule log lengthways to create stripes. Using a blow torch, toast the meringue. 10 Serve immediately.

SANTA ‘BAE BAE’ MILK AND COOKIES SHEET CAKE

150g SpinneysFOOD Extra Fine Caster Sugar 1 tsp vanilla extract

Prep time: 1 hour Cook time: 45 minutes

1 Preheat the oven to 180°C, gas mark 4.

Lightly grease a 25cm x 38cm baking tray and line it with non-stick baking paper. 2 Sift the flour, baking powder and almond flour three times and set aside. Place the eggs and 100g of caster sugar in the bowl of a stand mixer and whisk on high speed for 10 minutes or until pale, thick and tripled in volume. Sift half the flour mixture over the egg mixture and, using a metal spoon, gently fold to combine. Repeat with the remaining flour mixture. Melt the butter and add it to the mixture, gently folding to combine.

Add the almond extract and gently fold in.

3 Pour the mixture into the prepared tray and gently smooth the top with a palette knife. Bake for 7-8 minutes, or until just cooked and lightly golden on the edges. While the cake is baking, place a large piece of non-stick baking paper on the kitchen counter and sprinkle evenly with the remaining caster sugar. 4 Turn the cake out onto the sugared paper and remove the paper used to line the bottom of the cake. Using the sugared paper and starting from one of the short sides, gently roll up the cake. Cover with a tea towel and set aside, seam-side down, to cool completely. 5 To make the ganache, roughly chop the chocolate and place it in a large bowl. Heat the cream in a small pot over a medium heat until just simmering. Add the cream to the chocolate. Stir once to remove any chocolate from the base of the bowl and set aside for 2 minutes. Stir the ganache gently until just combined. Refrigerate until just cool.

Add the almond extract and whisk until soft peaks form. 6 Carefully unroll the cake. Spread the white chocolate ganache across the surface

Serves: 8-10 For the chocolate chip vanilla sheet cake 250g SpinneysFOOD Salted Butter, softened 2 tsp vanilla extract 380g SpinneysFOOD Extra Fine Caster Sugar 6 large SpinneysFOOD Organic Free-Range Eggs, at room temperature

baking tray. Bake for approx. 45 minutes or until a cake tester inserted in the centre comes out clean. Allow to cool in the tray for 15 minutes. Turn out onto the wire rack and cool completely. 3 Once cool, turn the cake out of the baking tray. Using a sharp serrated knife, cut the cake cleanly in half, horizontally, to create two rectangular layers. Set aside. 4 To make the buttercream, whip the butter in a stand mixer with a whisk attachment until very white and fluffy. Add the icing sugar and vanilla extract and whip for 5 minutes until almost white and the icing sugar is completely dissolved (add a drop of milk if necessary). Divide the mixture into 2 medium-sized bowls. Roughly crush the cookies and mix into half of the buttercream and tint the remaining half with red food colouring.

5 Place one cake layer on a serving platter.

Spread the cookies and cream buttercream evenly across its surface. Place the second cake layer on top and press down gently. Chill the cake for 15-30 minutes. Using an offset spatula, apply a crumb coat with the red buttercream to the top and sides of the cake. Chill for 15-30 minutes. Ice the top of the cake, then the sides with the remaining red buttercream. Remove the excess ‘wall’ of buttercream from the upper edge of the cake by swiping across the surface with the spatula. Place the cake in the refrigerator for 30 minutes. 6 Meanwhile, roll out the black fondant and cut a 5cm x 24cm strip for the belt. Roll out the white fondant and cut out a 5cm x 5cm square, with the centre cut out to form the belt buckle. Using a small brush, paint the buckle with gold lustre dust. 7 When ready to serve, place the fondant belt and buckle on the cake.

360g SpinneysFOOD All-Purpose Flour 1 tsp SpinneysFOOD Baking Powder ½ tsp bicarbonate of soda

‘GINGER ALL THE WAY’ MILLIONAIRE’S TART

250ml SpinneysFOOD Full Fat Milk 150g chocolate chips

This gingerbread caramel slice is the ultimate Christmas dessert with gooey caramel, chocolate ganache and

For the buttercream

gingerbread cookies.

500g SpinneysFOOD Unsalted Butter, softened

Prep time: 40 minutes (plus chilling and cooling time)

500g SpinneysFOOD Super Fine Icing Sugar

Cook time: 35 minutes

1 tsp vanilla extract

Serves: 4-6

1 drop of milk, if necessary 2 x 230g SpinneysFOOD Milk Chocolate Chunk Cookies

For the pastry

2 drops red gel food colouring

145g SpinneysFOOD Salted Butter, at room temperature 1 large SpinneysFOOD Organic Free-Range Egg

For the decorations

½ tsp freshly grated nutmeg

Black fondant

80g SpinneysFOOD Super Fine Icing Sugar, sifted

White fondant

1 large hard-boiled egg yolk

Edible gold food colouring powder

230g SpinneysFOOD All-Purpose Flour 2 tsp SpinneysFOOD Fine Cinnamon

1 Preheat the oven to 150°C, gas mark 2.

Line a 24cm x 33cm baking tray with baking paper. 2 Place the butter, vanilla, sugar, eggs, flour, baking powder, bicarbonate of soda and milk in the bowl of an electric mixer (fitted with the paddle attachment). Beat on a low speed until combined. Increase the speed to high and beat the mixture until it is just smooth. Fold in the chocolate chips then spoon mixture into the

1 tsp SpinneysFOOD Fine Ginger For the caramel 1 tsp gelatine powder 3 tbsp SpinneysFOOD Bottled Drinking Water (with 1 tbsp being chilled) 100g SpinneysFOOD Fine Grain White Sugar 60g glucose syrup 175ml whipping cream

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‘Ginger all the way’ millionaire’s tart

HOW TO…

write 'ginger all the way' Reserve some of the pastry offcuts and gather them together. Roll them out on a floured work surface. Using letter cookie cutters, cut out the letters. Place on a lined baking tray and bake at 180°C, gas mark 4, for 5-10 minutes or until golden. To make the letters gold, combine some gold food colouring powder with glycerine or edible quick dry paint and paint the letters. Set aside to dry before decorating.

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‘Sweet but twisted’ candy cane cupcakes

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COOK’S NOTE

To write ‘lotsa pudding to this’, melt 250g white chocolate and colour with red powder food colouring.

Place the red chocolate in a piping bag, snip the end to the desired thickness and pipe over the cake.

No-bake Christmas pudding cake

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60g SpinneysFOOD Salted Butter 1 tsp SpinneysFOOD Sea Salt Flakes, plus extra for serving For the chocolate ganache 240g dark chocolate

top. Allow to stand for 1 minute, then gently stir together until smooth. 7 Pour the ganache over the chilled caramel layer and refrigerate the tart for a full 2 hours. 8 Sprinkle with extra sea salt to serve.

310ml whipping cream 60g SpinneysFOOD Salted Butter, cut into pieces 40g glucose syrup

Recipes, food st yling and photography by TheKateTin.com

1 Cube the butter. Separate the egg yolk from the white. Grate the nutmeg. Place the butter and icing sugar in a food processor and blend until smooth. Add the hard-boiled egg yolk and raw egg yolk and blend again until smooth.

Add the flour and dry spices and pulse until the pastry comes together. Shape the dough into a disc (it will be very soft), wrap in cling film and chill until firm, up to 2 hours. 2 On a lightly floured work surface, gently knead the pastry dough to soften, then roll it out to a circle, approx. 30cm across and 5mm thick. Place the pastry in a 23cm fluted tart pan, press it into the bottom and sides and trim away any excess dough. Chill the tart shell for at least 30 minutes in the refrigerator. 3 Preheat the oven to160°C, gas mark 3. 4 Place the chilled tart pan onto a baking tray and evenly prick the bottom of the pastry with a fork. Bake the tart shell for approx.

20 minutes, until the edges just begin to brown and then immediately brush with the egg white.

Cool the tart shell to room temperature. 5 To make the caramel, soften the gelatine in a small bowl with 1 tablespoon of chilled water. Set aside for later. Add 2 tablespoons of water in a saucepan, with the sugar and glucose syrup.

Without stirring, bring the contents to a full boil over a high heat for approx. 4 minutes, until the caramel turns golden brown. Remove the pan from the heat and carefully whisk in the cream.

Once the caramel stops boiling, whisk in the softened gelatin until dissolved. Whisk in the butter, followed by the sea salt flakes. Set the caramel aside to cool for approx. 30 minutes.

Pour the cooled caramel into the baked tart shell.

Chill for 30 minutes. 6 To make the ganache, chop the chocolate and place it in a bowl. In a small saucepan, bring the cream and butter to a full simmer over a medium heat. Add the glucose to the chocolate, then pour the cream mixture on

‘SWEET BUT TWISTED’ CANDY CANE CUPCAKES Prep time: 20 minutes Cook time: 30 minutes Makes: 24 For the cupcakes 250g SpinneysFOOD Salted Butter, at room temperature 300g SpinneysFOOD Extra Fine Caster Sugar

comes out clean. Allow them to cool completely.

6 To make the icing, combine the sugar, water and vanilla extract and bring to a boil over a high heat. Cook the syrup until it reaches 116°C or the soft-ball stage. 7 Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt until stiff peaks form.

When the sugar mixture has reached 116°C, pour it down the side of the bowl into the egg whites while beating constantly at high speed, until the mixture is cool and thick, approx. 7 minutes.

8 Prepare a piping bag with a plain nozzle.

Using a clean paint brush or skewer, paint four strips of red gel food colouring on the inside of the piping bag. Fill with the icing and pipe swirls onto the cupcakes.

1 tbsp vanilla extract 4 large SpinneysFOOD Organic Free-Range Eggs, at room temperature

NO-BAKE CHRISTMAS PUDDING CAKE

270g SpinneysFOOD Self-Raising Flour 250ml SpinneysFOOD Full Fat Milk

Prep time: 20 minutes (plus setting time)

2 tbsp cocoa powder

Serves: 6-8

Pinch of SpinneysFOOD Chilli Powder (optional) Red gel food colouring

100g SpinneysFOOD Salted Butter 300g dark chocolate

For the icing

190g sweetened condensed milk

460g SpinneysFOOD Fine Grain White Sugar

200g ginger biscuits

160ml SpinneysFOOD Bottled Drinking Water

1 tsp mixed spice

1 tbsp vanilla extract

240g Essential Waitrose Mixed Fruit

4 large egg whites, at room temperature

200g white chocolate

¼ tsp SpinneysFOOD Fine Sea Salt To decorate Candy canes

1 Preheat the oven to 180°C, gas mark 4. Line 2 x 12-hole muffin tins with cupcake wrappers.

2 Cream the butter, sugar and vanilla together until light and fluffy – approx. 8-10 minutes.

Gradually add the eggs one at a time and beat well in between each addition. Sift over the flour and add the milk gradually and beat again.

3 Pour half the batter into a second bowl and beat in the cocoa powder, chilli powder and enough food colouring to achieve the shade of red you want. 4 Fill the cupcake wrappers two-thirds full, alternating between 1 tablespoon of white batter and 1 tablespoon of red batter. 5 Bake for 12-15 minutes or until golden and a skewer

1 Line a 17cm cake tin with baking paper.

2 Cube the butter and chop the chocolate. In a medium-sized saucepan, combine the butter, dark chocolate and condensed milk over a low heat and stir until melted. 3 Roughly crush the biscuits. Mix the spice, biscuits and fruit mix in a separate bowl. Stir into the chocolate mixture and mix well. 4 Pour the mixture into the cake tin then place in the refrigerator for 2-3 hours or until set.

5 Remove from the tin and turn onto a serving plate or cake stand. 6 Chop the white chocolate and place in a microwave-safe bowl. Place the bowl in the microwave and heat for 30 seconds at a time, stirring the chocolate in between intervals until all the chocolate has melted.

7 Pour the melted chocolate into a small piping bag and pipe the outline to create the dripping custard effect.

Decorate your festive bakes and desserts with these baking essentials in stores.

Waitrose Cooks’ Ingredients Glimmery Bronze Sprinkles

Spangler 40 Mini Candy Canes

Waitrose Christmas Rolled Marzipan

Sprangler Natural Peppermint Candy Canes

Waitrose Christmas Sparkly Sprinkles

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Melt into CHRISTMAS

TOP TIP! Serve the pudding with a dollop of whipped cream or a scoop of vanilla ice cream to balance out the richness of the chocolate.

Self-saucing pudding topped with Frey chocolate bars

Add a decadent touch to your festive menu with these desserts made with Frey chocolates and biscuits

O H W H AT F U N !

TOP TIP! Instead of setting the truffles in a tray, set the mixture in a bowl and use a tablespoon to scoop out some filling and roll into a ball between your hands before dusting with cocoa powder.

Gingerbread and orange chocolate truffles

SELF-SAUCING PUDDING TOPPED WITH FREY CHOCOLATE BARS Prep time: 20 minutes Cook time: 35 minutes Serves: 8

VEGGIE

For the pudding batter 120g SpinneysFOOD All-Purpose Flour 200g SpinneysFOOD Fine Grain White Sugar 30g cocoa powder 2 tsp SpinneysFOOD Baking Powder A pinch of SpinneysFOOD Fine Sea Salt 60g SpinneysFOOD Salted Butter 125ml SpinneysFOOD Full-Fat Milk 1 tsp vanilla extract For the chocolate sauce 100g SpinneysFOOD Fine Grain White Sugar 30g cocoa powder

the butter. Add the milk, melted butter and vanilla extract to the dry ingredients. Stir until the batter is smooth and well combined. 3 Pour the pudding batter into the baking dish, spreading it evenly. 4 In a separate bowl, mix together the sugar and cocoa powder for the chocolate sauce. Sprinkle this mixture evenly over the pudding batter. Carefully pour the boiling water over the sugar and cocoa powder. Do not stir; it will create a sauce on its own. 5 Place the baking dish in the oven for approx. 30-35 minutes, or until the top is set, and the pudding is bubbling around the edges. Remove the pudding from the oven. 6 While the pudding is still warm, place the Frey chocolate bars over the pudding. The heat from the pudding will melt the chocolate slightly, creating a delicious topping.

7 Serve the warm pudding in individual serving bowls. If desired, sprinkle flaky sea salt over each serving to enhance the flavour.

375ml boiling SpinneysFOOD Bottled Drinking Water A pinch of SpinneysFOOD Fine Sea Salt

GINGERBREAD AND ORANGE CHOCOLATE TRUFFLES

For the topping 2 x 100g Frey Dark 55% Caramel Sea Salt Bars

Prep time: 15 minutes (plus setting time)

2 x 100g Frey Milk Extra-Fine Bars

Cook time: 10 minutes

SpinneysFOOD Sea Salt Flakes, for sprinkling

Makes: 56 truffles

1 Preheat the oven to 180°C, gas mark 4.

Grease a 20cm x 30cm baking dish. 2 In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt. Melt

For the truffles 200g gingerbread cookies 4 x100g Frey Dark 55% Orange Bars 50g SpinneysFOOD Unsalted Butter

VEGGIE

120ml double cream ½ tsp SpinneysFOOD Fine Ginger 1 tsp SpinneysFOOD Fine Cinnamon Pinch of nutmeg Pinch of SpinneysFOOD Fine Sea Salt 2 tbsp cocoa powder, for dusting

1 In a food processor, pulse the gingerbread cookies to fine crumbs. Transfer to a mixing bowl. 2 Roughly chop the chocolate. 3 In a saucepan, combine the butter, double cream and chocolate over a low heat. Stir continuously until the chocolate and butter have melted and the mixture is smooth. Remove the saucepan from the heat and add the spices and salt. Stir until well combined. 4 Pour the chocolate mixture over the crushed cookies. Stir until all the ingredients are combined and the mixture has a uniform consistency. 5 Line a 20cm x 22cm baking tin with baking paper. 6 Pour the mixture into the tin.

Refrigerate for at least 2 hours, or until the mixture is firm and easy to handle. 7 Once set, remove the truffle slab from the tin. Mark 2½cm x 2½cm with a ruler. Using a hot knife (dip the knife in hot water, then wipe it with a kitchen towel), cut the slab of truffle into squares. 8 Using a fine sieve, liberally dust cocoa powder over the chocolate squares. 9 Store in an airtight container at room temperature. The cocoa powder will get slightly wet and clump up a little after 3-4 days. To prevent this, you can add a pack of silica gel to the container to absorb any excess moisture.

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NOUGAT-STUFFED MILK MAHONY CHOCOLATE CHIP COOKIES

1 tsp SpinneysFOOD Bicarbonate Of Soda ½ tsp SpinneysFOOD Fine Sea Salt 200g Frey Milk Mahony Chocolate

Prep time: 30 minutes (plus refrigeration time) Cook time: 15 minutes Makes: 10 cookies

VEGGIE

200g honey almond nougat 250g SpinneysFOOD Salted Butter, softened 100g soft brown sugar 100g SpinneysFOOD Fine Grain White Sugar 2 large SpinneysFOOD Organic Free-Range Eggs 1 tsp vanilla extract 250g SpinneysFOOD All-Purpose Flour 30g cocoa powder

1 Chop the nougat into bite-sized pieces and set aside. 2 In a large mixing bowl, cream together the softened butter and sugars until light and fluffy, approx. 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 3 In a separate bowl, whisk together the flour, cocoa, bicarbonate of soda and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 4 Roughly chop the Frey Milk Mahony Chocolate. Fold it into the

cookie dough along with the nougat. Refrigerate the dough for at least 30 minutes. 5 Preheat the oven to 180°C, gas mark 4. Line two baking trays with baking paper. 6 Using an ice cream scoop, scoop out balls of cookie dough and place on the baking tray, spacing the cookies approx. 5cm apart. Bake the cookies for 10-12 minutes, or until the centres are set. The cookies may still appear slightly undercooked, but they will continue to firm up as they cool. Remove the cookies from the oven and allow them to cool on the baking trays for a few minutes before transferring them to wire racks to cool completely. 7 Store any leftover cookies in an airtight container for up to 3 days.

For an extra gooey and decadent centre, consider placing a small piece of the nougat in the centre of each cookie dough ball before baking.

Recipes, food st yling and photography by TheKateTin.com

Nougat-stuffed Milk Mahony chocolate chip cookies

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Make these desser ts with Frey chocolates and biscuits now in stores.

Frey Dark 55% Caramel Sea Salt

No-bake Frey biscuit cake

Frey Petit Beurre Dark

NO-BAKE FREY BISCUIT CAKE This dessert requires minimal effort, making it a perfect option for satisfying your sweet tooth when you don’t have a lot of time.

Prep time: 20 minutes (plus refrigeration time) Cook time: 5 minutes Serves: 8

VEGGIE

For the biscuit cake 200g Frey Petit Beurre Biscuits – Dark 200g Frey Choco Carré Biscuits 250g SpinneysFOOD Unsalted Butter 300g sweetened condensed milk 50g cocoa powder 1 tsp vanilla extract A pinch of SpinneysFOOD Fine Sea Salt For the chocolate ganache 2 x 100g Frey Milk Extra-Fine Bars 250ml heavy cream 3 tbsp SpinneysFOOD Salted Butter To serve 8 Frey Petit Beurre Biscuits Dark 8 Frey Petit Suisse Biscuits

1 Place the biscuits in a large zip-top bag and seal it. Place on the kitchen counter and pound with a rolling pin until the biscuits are crushed.

Transfer the crushed biscuits to a large mixing bowl. 2 Melt the butter in the microwave or in a pot over a cooker. 3 Add the melted butter, sweetened condensed milk, cocoa powder, vanilla extract and salt to the crushed biscuits.

Mix everything together until well combined.

4 Line a 20cmx20cm square baking dish with baking paper, leaving some overhang on the sides for easy removal later. Transfer the biscuit mixture into the prepared baking dish. Using a spatula or the back of a spoon, press the mixture down firmly and evenly. Place the dish in the refrigerator to set while you prepare the ganache. 5 Roughly chop the milk chocolate and place it in a bowl. In a saucepan, heat the heavy cream over a medium-low heat until it begins to simmer. Once the cream is simmering, remove it from the heat and pour over the chopped chocolate. Allow to sit for 1-2 minutes to melt then gently stir the mixture until the ganache is smooth and glossy. Add the butter and stir until fully incorporated. 6 Remove the biscuit cake from the refrigerator and pour the ganache over, spreading it evenly over the set biscuit mixture. Decorate by alternating biscuits over the top, to give it a checkerboard look.

Return the biscuit cake to the refrigerator for 3-4 hours, or until the ganache is firm. 7 Slice and serve. Store any leftover cake in the refrigerator in an airtight container.

Frey Milk Mahony

Frey Petit Suisse

Frey Dark 55% Orange

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Main

squeeze Whether you’re baking, topping or drizzling, making delicious desserts is easy with Nestlé’s squeezy range of condensed milk, chocolatey and pistachio-flavoured toppings, and caramel dulce de leche

Frozen lemon meringue pie with Nestlé ® sweetened condensed milk drizzle

O H W H AT F U N !

TOP TIP! Nestlé ® chocolate and peanut butter swirl fudge

This fudge makes a thoughtful gift. Pile it into a pretty antique teacup, or a glass jar, and tie it with a ribbon.

FROZEN LEMON MERINGUE PIE WITH NESTLÉ® SWEETENED CONDENSED MILK DRIZZLE

120g full-fat cream cheese

Prep time: 30 minutes (plus freezing time)

For the meringue

Cook time: 35 minutes

4 large egg whites

Serves: 8

3 lemons 4 tbsp lemon curd

VEGGIE

220g SpinneysFOOD Extra Fine Caster Sugar 1 tsp vanilla extract

400g shortcrust pastry, thawed For the topping For the filling

4 tbsp Nestlé® Squeezy Sweetened Condensed Milk

125ml Nestlé® Squeezy Sweetened Condensed Milk 100g SpinneysFOOD Extra Fine Caster Sugar 350ml pouring cream 120g SpinneysFOOD Greek-Style Natural Yoghurt

1 Preheat the oven to 180°C, gas mark 4.

Lightly grease a 20cm loose bottom tart tin.

2 On a lightly floured work surface, roll out

the thawed shortcrust pastry. Wrap the pastry around the rolling pin and carefully unroll it over the tart tin. Using a piece of the dough, press the pastry into the fluted edges of the tin. To trim the pastry, run the rolling pin over the edges of the tin, pressing down lightly to cut off the excess.

Using a fork, lightly prick the base of the pastry.

Place in the refrigerator to rest for approx. 30 minutes. 3 Meanwhile, place a tray in the oven to preheat. Line the tart shell with a piece of baking paper then top with baking beans or regular dried beans. Press the baking paper completely to the sides of the tart dough. Place the tart shell on the preheated tray in the oven for 15 minutes. Then remove the baking paper

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Topping in a microwave-safe bowl. Microwave on high for approx.10 minutes (stirring after 1 minute each time) or until the mixture reads 115°C on an instant read thermometer.

3 Allow to cool slightly then beat with a wooden spoon until the fudge starts to set.

Pour into the lined baking tin. 4 Melt the peanut butter in the microwave then swirl it into the fudge using a skewer. Set aside at room temperature until set. 5 Using a sharp knife, cut into 2½cm squares.

NESTLÉ® PISTACHIO TRIFLE Prep time: 20 minutes (plus chilling time)

Nestlé pistachio trifle ®

Cook time: 35 minutes Serves: 8

VEGGIE

For the cake 4 large SpinneysFOOD Organic Free-Range Eggs 100g SpinneysFOOD Extra Fine Caster Sugar 1 tsp vanilla extract 100g SpinneysFOOD All-Purpose Flour Pinch of SpinneysFOOD Fine Sea Salt For the pistachio panna cotta 1 tbsp gelatin powder 4 tbsp water 500ml pouring cream 150g Nestlé® Pistachio Flavoured Topping Squeezy 30g pistachio paste, optional 100ml SpinneysFOOD Full-Fat Milk To serve 500ml ready-made custard 500ml whipping cream

and beans and bake for a further 15 minutes or until golden. Remove from the oven and cool completely. 4 In a medium-sized pot, combine the Nestlé® Squeezy Sweetened Condensed Milk and sugar over a low heat, stirring for 5 minutes, or until the sugar has dissolved. In a separate bowl, whisk together the pouring cream, Greekstyle natural yoghurt and full-fat cream cheese until smooth and combined. Zest and juice the lemon and add to the cream mixture along with the lemon curd, stirring until combined. Slowly pour the condensed milk and sugar mixture into the cream mixture, stirring continuously to ensure it is thoroughly combined. 5 Once the filling is well mixed, pour it into the cooled tart shell and smooth the top with a spatula to make it even.

Place in the freezer to set overnight. 6 When ready to serve, place the egg whites in a clean bowl and whisk with an electric mixer, or in a stand mixer fitted with a whisk, until they form soft peaks. Gradually add the caster sugar, one spoonful at a time, while whisking. Continue to whisk until the meringue is glossy and holds stiff peaks. Add the vanilla extract to the

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meringue and gently fold it in using a spatula.

Carefully spread the meringue over the lemon filling in the tart shell, making sure to cover it completely, while creating decorative peaks with a spatula. Using a blow torch, brûlée the meringue. 7 Once the pie has cooled, drizzle 4 tablespoons of Nestlé® Squeezy Sweetened Condensed Milk over the top as a final touch.

NESTLÉ® CHOCOLATE AND PEANUT BUTTER SWIRL FUDGE Prep time: 15 minutes (plus setting time) Cook time: 10 minutes Makes: 20 squares

VEGGIE

125g SpinneysFOOD Salted Butter 380g SpinneysFOOD Extra Fine Caster Sugar 385g Nestlé® Chocolatey Topping Squeezy 3-4 tbsp SpinneysFOOD Smooth Peanut Butter

1 Line a 20cm square tin with baking paper and grease with cooking spray. 2 Combine the butter, sugar and Nestlé® Squeezy Chocolatey

1 Preheat the oven to 180°C, gas mark 4. Line a 30cm x 40cm rimmed baking sheet with baking paper. 2 Separate the egg yolks from the whites.

Place the egg yolks in the bowl of a stand mixer with 1⁄3 of the sugar and whisk on high speed until thick and pale yellow. Whisk in the vanilla extract. In a separate bowl, whisk the egg whites until soft peaks form. With the mixer running, gradually add the remaining sugar and mix until thick and glossy. Fold the meringue into the egg yolk mixture and sieve 1⁄3 of the flour and the salt over the mixture and gently fold in. Repeat this process two more times with the remaining flour. 3 Gently spread the batter in the lined tray then bake for 20-25 minutes, or until golden and cooked through. Set aside to cool completely.

4 Soak the gelatine in the water and set aside to bloom. 5 Place a saucepan over a medium heat and add in the cream, pistachio-flavoured topping, pistachio paste (if using) and milk.

Bring to a gentle simmer and continue to simmer for 30 seconds then remove from the heat. Add the gelatine to the cream mixture and stir to dissolve completely. 6 Pour the mixture into a trifle dish and refrigerate until set, approx. 2-3

Recipes, food st yling and photography by TheKateTin.com

50g pistachio slivers

Nestlé ® Caramel Dulce de Leche churro candy canes

hours, or overnight. 7 Once the cake is cooled, cut it into circles the same diameter as the trifle dish. Place a layer of cake over the panna cotta.

Top with the custard followed by another layer of cake. Whip the cream and place it over the cake layer. Top with pistachios and an extra drizzle of Nestlé® Pistachio Flavoured Topping Squeezy. 8 Serve immediately.

300ml SpinneysFOOD Bottled Drinking Water 120g SpinneysFOOD Salted Butter 3-4 large SpinneysFOOD Organic Free-Range Eggs For the topping 50g SpinneysFOOD Extra Fine Caster Sugar 2 tbsp SpinneysFOOD Fine Cinnamon To serve

NESTLÉ® CARAMEL DULCE DE LECHE CHURRO CANDY CANES Prep time: 20 minutes Cook time: 15 minutes Makes: 15-20 For the churros 150g SpinneysFOOD All-Purpose Flour 2 tbsp SpinneysFOOD Fine Grain White Sugar

VEGGIE

150g Nestlé® Squeezy Caramel Dulce De Leche

1 In a large bowl, sieve the flour together with the sugar and set aside. 2 In a medium-sized pot, heat the water and butter gently over a medium heat. Increase the heat and bring to a rolling boil with the lid on. Remove the pot from the heat and add in the flour, whisking it in to form a smooth dough. Place the pot back over a medium heat to cook for a further minute,

Remove from the heat and set aside to cool completely. 3 Working with 1 egg at a time, crack the eggs into the mixture, whisking well between each addition. Whisk until the mixture is thick but still pipable. Place in a piping bag fitted with a star nozzle. 4 Cut a large sheet of baking paper into individual squares, roughly the size of what you want your churros to be.

5 Heat a large pot of oil to 180°C. 6 Pipe a ‘candy cane’ shape onto the individual baking squares until all the mixture has been used up.

Place the candy canes, batter-side down, in the hot oil and fry until golden and cooked through, removing the baking paper as you lift it out from the batter. Drain on paper towels. 7 Combine the sugar and cinnamon in a flat bowl and toss the churros in, turning to coat completely.

8 Serve the churros with the Nestlé® Squeezy Caramel Dulce De Leche.

Sweeten the season with these Nestlé ® squeezy products.

Nestlé ® Chocolatey Topping Squeez y

Nestlé ® Squeez y Caramel Dulce De Leche

Nestlé ® Squeez y Sweetened Condensed Milk

Nestlé ® Pistachio Flavoured Topping Squeez y Squeez y

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RI S E to the TO P European cream, especially French varieties, add rich silky texture and flavour to festive desserts

Pistachio cream buns

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Burnt honey and apple cider pie with spiced whipped cream

TOP TIP! If the burnt honey hardens too fast, place it over a medium heat until just melted.

PISTACHIO CREAM BUNS Prep time: 30 minutes (plus proofing time) Cook time: 20 minutes Makes: 12 buns

VEGGIE

For the buns 280g SpinneysFOOD Full Fat Milk, lukewarm 50g SpinneysFOOD Fine Grain White Sugar 2 tsp active dry yeast 570g SpinneysFOOD All-Purpose Flour 1 tsp SpinneysFOOD Fine Sea Salt 1 tsp vanilla extract 3 large SpinneysFOOD Organic Free-Range Eggs, at room temperature 90g SpinneysFOOD Salted Butter, at room temperature For the pistachio cream filling 400g French single cream 70g SpinneysFOOD Super Fine Icing Sugar 2-3 tbsp pure pistachio paste To serve 200g SpinneysFOOD Raspberry Preserve 80g slivered pistachios 1 sheet edible gold leaf 50g SpinneysFOOD Super Fine Icing Sugar

1 Place the lukewarm milk, 25g of sugar and the yeast in a medium-sized bowl. Stir to

combine. Set aside for 10-15 minutes, or until foamy. 2 In the bowl of a stand mixer fitted with the dough hook attachment, place the remaining sugar, flour, salt and vanilla extract and mix well to combine. Add the yeast mixture and 2 eggs to the dry ingredients, and mix on low for 10 minutes, or until smooth and elastic.

Add the butter a little at a time, waiting until it is incorporated before adding the next piece.

Mix for a further 10-15 minutes, until the dough is smooth and soft. Remove the dough from the bowl and shape it into a ball then return it to the bowl. Cover the bowl with cling film and place in the fridge overnight. 3 Turn the dough out onto a surface and divide into 12 equal portions (100g each) then shape each into a ball and place a piece of cling film or a tea towel over the top to prevent them from drying out while you are shaping the rest. 4 Line two baking trays with baking paper. 5 To shape the buns, take a ball of dough and flatten it slightly, then roll it into a sausage approx. 10cm long, making sure it’s even and the ends are rounded. Place on the baking trays. Repeat with the remaining pieces of dough, leaving enough space between each bun. Grease the top of the buns with cooking spray and cover lightly with cling film and leave to rise for 1 hour, or until doubled in size and a small indentation is left when poked gently with your finger. 6 Preheat the oven to

180°C, gas mark 4. 7 Whisk the remaining egg and brush the buns with the egg wash.

8 Bake for approx. 18-20 minutes, rotating the trays halfway through, until golden brown.

Remove from the oven and transfer to a wire rack to cool completely. 9 To make the pistachio cream filling, place the cream, icing sugar and pistachio paste in the bowl of a stand mixer, or large bowl. Whip until medium peaks form.

Transfer to a piping bag fitted with a closed star tip. 10 Slice each bun vertically down the centre, making sure not to cut the whole way through. Place the raspberry preserve into a piping bag and pipe into each bun, then pipe the cream filling over the jam and top with pistachio slivers and gold leaf. 11 Dust the buns with the icing sugar and serve.

BURNT HONEY AND APPLE CIDER PIE WITH SPICED WHIPPED CREAM Prep time: 30 minutes Cook time: 1 hour 30 minutes Serves: 8-10

VEGGIE

1 sheet (435g) frozen sweet shortcrust pastry, defrosted For the filling 130ml SpinneysFOOD Natural Honey 1 tbsp water

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Sugared phyllo and rosewater whipped cream Eton mess

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1 tsp vanilla extract

For the sugared phyllo

250ml French double cream

6 sheets of phyllo pastry

230g SpinneysFOOD Salted Butter

113g SpinneysFOOD Salted Butter

100g SpinneysFOOD Extra Fine Caster Sugar

50g SpinneysFOOD Raw Sugar

Prepare rich and flavourful desser ts with the French creams in stores.

4 tbsp cake flour 1 tsp SpinneysFOOD Fine Sea Salt

For the strawberries

3 SpinneysFOOD Organic Free-Range Eggs, lightly beaten

500g SpinneysFOOD Strawberries

80ml apple cider vinegar

2 tbsp SpinneysFOOD Fine Grain White Sugar (or adjust to taste)

For the spiced whipped cream 200ml French single cream

For the rosewater whipped cream

250g sour cream

250ml French whipping cream

60g SpinneysFOOD Super Fine Icing Sugar

250ml French double cream

1 tsp SpinneysFOOD Fine Cinnamon

50g SpinneysFOOD Super Fine Icing Sugar

Recipes, food st yling and photography by TheKateTin.com

1 vanilla pod

1 Preheat the oven to 180°C, gas mark 4.

Grease a 22cm fluted loose-based tart pan.

2 Line the tart pan with the defrosted pastry, allowing the pastry to overhang by approx.

1cm and fold over slightly. Prick the base with a fork, then line it with baking paper. Place baking weights on top of the paper. Blind bake for 15-20 minutes until the sides start to turn light golden. Remove the baking weights and paper and return to the oven for 10 minutes, or until the pastry is golden and dry to the touch.

3 To make the filling, place the honey in a small saucepan over a high heat. Bring to the boil and cook for 5-6 minutes, or until very dark brown and starting to smoke, approx. 160°C. Remove from the heat and carefully add the water, swirling to combine. Set aside. Combine the vanilla extract, cream and butter in a small pot over a low heat. In a large separate bowl, whisk together the sugar, flour and sea salt.

Stir in the cooled butter mixture until combined.

Whisking rapidly, slowly pour in the eggs one at a time. Add the vinegar and burnt honey and mix well to combine. Pour the mixture into the baked pie shell, whisking as you pour. 4 Bake for approx. 35-40 minutes, rotating the pan twice, or until the pie is golden brown on top, slightly puffed with a slight wobble in the centre.

Allow to cool in the fridge for 1 hour, or 3 hours at room temperature. 5 Meanwhile, make the spiced whipped cream. Place all the ingredients in a stand mixer fitted with the whisk attachment and whisk until stiff peaks form. Refrigerate until ready to serve. 6 Slice the pie and serve with a dollop of the spiced whipped cream and a sprinkle of cinnamon.

SUGARED PHYLLO AND ROSEWATER WHIPPED CREAM ETON MESS Prep time: 15 minutes Cook time: 15 minutes Serves: 4

VEGGIE

Elle & Vire Crème Liquide Whipping Cream

2 tsp rosewater (adjust to taste) To serve 1 tbsp SpinneysFOOD Super Fine Icing Sugar 1 tbsp dried rose petals

1 Preheat the oven to 180°C, gas mark 4.

Line a baking tray with baking paper. 2 Lay one sheet of phyllo pastry on a clean surface.

Melt the butter and brush it lightly over the pastry. Sprinkle a thin layer of sugar over it. Place another sheet of phyllo on top and repeat the process until you have a stack of 3 sheets. Repeat this process to create a second stack with the remaining phyllo sheets.

3 Transfer the sugared phyllo pieces to the baking sheet, then place in the oven for approx. 10-12 minutes, or until the phyllo is golden brown and crispy. Keep a close eye on it as it can burn quickly. Remove from the oven and allow the sugared phyllo to cool completely on the baking sheet. Once cooled, break into irregular pieces. 4 To prepare the strawberries, hull and slice the strawberries, then place them in a bowl. Sprinkle the sugar over the berries and gently toss to coat.

Adjust the sugar according to your preference and the sweetness of the berries. 5 To make the rosewater whipped cream, combine the whipping cream, double cream and icing sugar in a chilled mixing bowl. Using a hand mixer, beat the cream mixture on a mediumhigh speed until soft peaks form. Halve the vanilla pod and scrape out the seeds. Add the vanilla seeds and rosewater to the whipped cream and fold through the mixture. Refrigerate the cream until needed. 6 To assemble each Eton mess, divide the rosewater whipped cream between 4 glasses or dessert bowls, followed by the strawberries and sugared phyllo shards. Dust each Eton mess with icing sugar and scatter over the dried rose petals.

7 Serve immediately.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

Elle & Vire Crème Fouettée Whipped Cream

Elle & Vire Excellence Cooking Cream

Président Fresh Cream

Waitrose Smooth & Tangy French Crème Fraîche

107

THE BIG GRILL

Fizz the season

Celebrate the holidays with these creative concoctions for the whole family to enjoy

Pineapple coconut snow on the beach

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Spiced mango mimosa

Raspberry, rose and rosemary fizz punch bowl

PINEAPPLE COCONUT SNOW ON THE BEACH

RASPBERRY, ROSE AND ROSEMARY PUNCH BOWL

Prep time: 15 minutes

Prep time: 15 minutes

Serves: 4

Serves: 4

SPICED MANGO MIMOSA

Recipes, food st yling and photography by TheKateTin.com

Prep time: 15 minutes

VEGAN

Serves: 4

VEGAN

VEGAN 4 ripe mangoes

125ml pineapple juice

125ml Belvoir Farm Elderflower and Rose Cordial

A pinch of ground nutmeg

2 tbsp desiccated coconut

1L SpinneysFOOD Bottled Drinking Water

1 tsp SpinneysFOOD Fine Cinnamon

500g ice cubes

750ml SpinneysFOOD Sparkling White Grape Juice

A pinch of ground cloves

120ml Caleño Dark & Spicy Non-alcoholic Tropical Rum

80ml Cero Cero 0% Juniper, White Grapefruit

750ml SpinneysFOOD Sparkling White Grape Juice

180ml coconut milk

& Lemongrass

1 Place 1 tablespoon of pineapple juice in a saucer. Place the desiccated coconut in another saucer. 2 Rim the edges of 4 martini glasses by dipping them in the pineapple juice followed by the coconut. Set aside. 3 Place the ice, remaining pineapple juice, non-alcoholic rum and coconut milk in a blender. Blitz to a slushy texture. 4 Pour the drink into the prepared martini glasses and serve immediately.

500g crushed ice

To serve

200g fresh raspberries

Maraschino cherries

2-3 sprigs SpinneysFOOD Fresh Rosemary

1 Combine the elderflower and rose cordial with the water in a large punch bowl. Mix well then add the sparkling white grape juice, Cero Cero non-alcoholic gin, crushed ice and raspberries. 2 Add the rosemary sprigs.

3 Ladle into glasses and serve immediately.

1 Peel, deseed and roughly chop the mangoes.

2 Place the mango and spices in a blender, and blitz to a purée. 3 Using a fine-mesh sieve, strain the purée, discarding any solids (you should have approx. 375ml of juice). 4 Divide the purée between 4 champagne flutes and top with the chilled sparkling juice and cherries.

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O H W H AT F U N !

PUMPKIN PIE SMASH

125ml SpinneysFOOD Apple Juice 250ml single cream 2 tsp SpinneysFOOD Super Fine Icing Sugar

Prep time: 15 minutes Serves: 4

VEGGIE To serve A pinch of nutmeg

125g Libby’s 100% Pure Pumpkin 2 tbsp SpinneysFOOD Pure Maple Syrup 250ml crushed ice 2 tsp SpinneysFOOD Fine Cinnamon, plus extra for serving ½ tsp nutmeg, freshly grated 250ml Caleño Dark & Spicy Non-alcoholic Tropical Rum

1 In a large cocktail shaker, combine the pumpkin purée, maple syrup, crushed ice, cinnamon, nutmeg, non-alcoholic rum and apple juice. Shake until combined. Strain into four glasses. 2 Whip the cream and icing sugar together to soft peak stage and spoon on to the top of each drink. 3 Sprinkle with nutmeg and serve immediately.

Find cordials, zero-alc beverages and sparking juices in store.

Belvoir B l i FFarms Elderflower and Rose Cordial

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Caleño Dark & Spic y Non-alcoholic Tropical Rum

SpinneysFOOD Sparkling White Grape Juice

Cero Cero 0% Juniper, White Grapefruit & Lemongrass

Thomson & Scot t Organic Sparkling Grape Juicce

HOLIDAY EDITION

O H W H AT F U N !

Pecan and caramel shortbread bars

NUTS ABOUT YOU PECAN AND CARAMEL SHORTBREAD BARS

For the chocolate drizzle (optional) 100g semisweet-chocolate chips 1 tsp organic coconut oil

Prep time: 30 minutes Cook time: 45 minutes Makes: 12-15 bars For the crust 220g cold SpinneysFOOD Unsalted Butter 200g SpinneysFOOD Extra Fine Caster Sugar 225g SpinneysFOOD All-Purpose Flour 8 tbsp cornstarch 1 tsp SpinneysFOOD Fine Sea Salt For the pecan topping 400g SpinneysFOOD Pecans 225g SpinneysFOOD Unsalted Butter 200g packed SpinneysFOOD Light Muscovado Sugar 170g SpinneysFOOD Organic Natural Honey 4½ tbsp heavy cream 2½ tsp vanilla extract Pinch of SpinneysFOOD Fine Sea Salt

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1 Preheat the oven to 180°C. Line a 23cm square baking pan with parchment paper, leaving extra paper on the sides to help lift the bars out later. 2 Cube the butter. In a mixing bowl, cream together the butter and caster sugar until the mixture turns light and fluffy. Add the all-purpose flour, cornstarch and salt to the bowl and mix until you have a crumbly dough. Using the back of a spoon, press the shortbread dough evenly into the bottom of the prepared baking pan. 3 Bake for 20-25 minutes, until the shortbread has a light golden colour around the edges. Once done, take it out of the oven and let it cool while you work on the pecan topping. 4 Roughly chop the pecans.

5 In a saucepan, melt the butter over a medium heat. Stir in the brown sugar, honey,

heavy cream, vanilla extract and salt. Let the mixture come to a gentle boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly. Add the chopped pecans to the mixture and mix well. 6 Pour the pecan topping evenly over the baked shortbread base, using a spatula to spread it out.

Return the pan to the oven and bake for an additional 20-25 minutes, until the topping bubbles and becomes golden brown.

7 Allow the pecan shortbread slab to cool in the pan for approx. 10-15 minutes. Then lift it out of the pan and onto a wire rack. Allow it to cool completely. 8 Melt the semisweetchocolate chips in a microwave for a couple of minutes, mixing every 30 seconds. Add the coconut oil. Alternatively, melt chocolate using the double boiler method. Drizzle the melted chocolate over the cooled shortbread slab and place in the fridge. 9 Once completely cool, slice the slab into squares or rectangles and serve.

Recipe by Zahra Abdalla ; Photography by Aasiya Jagadeesh

Foodie celebrity Zahra Abdalla has fond memories of eating Turtles bars while growing up in Canada. Her pecan and caramel shortbread bars are inspired by that childhood sweet treat and make the perfect holiday indulgence

Festivi-cheese Highlights from our festive French, Italian and British cheese selections plus the best cheeseboards, tips and more...

Snowdonia – Tower of cheese

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FRENCH CHEESE

Caramelised onion and machecoulais tarte tatin

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M AC H E C OU L A I S A L A T RU F F E NOI R E Renowned cheesemaker Pascal Beillevaire went into business almost half a century ago at his family dairy in northeast France, near the mouth of the Loire River.

He used to collect the milk by hand for producing his own butter and yoghurt, later graduating to cheese and creating more than 100 varieties. His first, Machecoulais, remains his favourite: a fresh, unpasteurised, ultra-creamy cow’s cheese with milky, faintly grassy flavour, a velvety rind and a texture more like goat’s cheese (firm in the middle, soft at the edges). This particular iteration adds an extra winning element by way of earthy black truffle.

CARAMELISED ONION AND MACHECOULAIS TARTE TATIN This dish can be served as an appetiser, a side, or even as a light main course.

Prep time: 20 minutes Cook time: 50 minutes Serves: 4

VEGGIE

For the caramelised onions 500g white Spanish onions 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 50g SpinneysFOOD Salted Butter 2 tbsp SpinneysFOOD Dark Muscovado Sugar 2 tbsp SpinneysFOOD Balsamic Vinegar of Modena SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, to taste 2 sprigs SpinneysFOOD Fresh Thyme For the tarte tatin 1 sheet of puff pastry 200g Machecoulais cheese To serve SpinneysFOOD Fresh Thyme leaves, optional

1 Peel and slice the onions into 1cm thick rounds. 2 To make the caramelised onions, heat the olive oil and butter

MILK

Unpasteurised cow’s milk AROMA

Milky, herbal TEXTURE

Creamy PAIRING SUGGESTIONS

Crusty countr y bread or thick, salted biscuits

in a 28cm oven-proof pan (preferably a cast-iron pan), over a medium-low heat. When the butter is melted, stir in the dark muscovado sugar and balsamic vinegar. Allow the sugar to melt a bit before adding the onion rounds.

Arrange the onion rounds in the pan, to completely cover the base, season with salt and freshly ground black pepper, then scatter over the thyme leaves. Cook the onions over a low heat for 8-10 minutes without moving them, or until they are soft on top and golden at the bottom. They will shrink a little as they cook, so you may be able to fit in a few more as they reduce in size. When the onions are cooked, remove the pan from the heat and allow it to cool for 10 minutes. 3 Preheat the oven to 200°C, gas mark 6. 4 Roll out the sheet of puff pastry to a size slightly larger than the pan. Trim any excess pastry.

Carefully place the puff pastry over the caramelised onions in the pan, tucking in the edges to encase the onions. Transfer the pan to the oven and bake for approx.

25-30 minutes, or until the puff pastry is golden brown and crispy. Remove the pan from the oven. 5 Place a large serving platter or plate over the pan. Carefully and quickly flip the pan upside down onto the platter, allowing the tarte tatin to release from the pan onto the plate. Be careful as the caramelised onions will be hot. 6 While the tarte tatin is still hot, crumble the Machecoulais cheese over the caramelised onions. Sprinkle over the fresh thyme leaves. 7 Slice the tarte tatin into wedges and serve while still hot.

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FESTIVI-CHEESE

THE RESULTING FRAGRANCE AND FLAVOUR IS A LITTLE IDIOSYNCRATIC, TOO

MO T H A I S SU R F E U I L L E Named after the town of Mothe-Saint-Héray where it has been made and sold since the 19th century, this provincial delicacy of Western France has a slightly unorthodox production method. Fresh goat’s milk is matured under unusually high humidity (almost 100%), so that it develops a deep blue-green mould beneath a traditional covering of chestnut or sycamore leaf. The resulting fragrance and flavour is a little idiosyncratic too, with deep, earthy notes of soil and wood reaching up toward a higher hint of citrus. Texture-wise it starts out runny but firms up with age.

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MILK

Pasteurised goat’s milk AROMA

Earthy TEXTURE

Supple, ripe, firmer with age PAIRING SUGGESTIONS

Classic French baguette, mixed nuts

Beetroot and Valençay phyllo tartlets

FESTIVI-CHEESE

VA L E N Ç AY

The striking blunted-triangle profile of this young goat’s cheese has a great (if probably apocryphal) anecdote attached: Stopping in Valençay en route from a disastrous military failure in Egypt, Napoleon was confronted with the town’s namesake pyramidal cheese. Enraged to be reminded of Cairo, he lopped the top off with his sword, creating the odd shape the product still bears today.

Ripening in an airy, humid room creates a blue-grey mould that is dusted with charcoal, and the tangy, salty flavour grows nuttier with age.

BEETROOT AND VALENÇAY PHYLLO TARTLETS Prep time: 15 minutes

NAPOLEON LOPPED THE TOP OFF WITH HIS SWORD, CREATING THE ODD SHAPE THE PRODUCT STILL BEARS TODAY

Cook time: 20 minutes Serves: 4

VEGGIE

50g SpinneysFOOD Salted Butter 1 x 270g pack phyllo pastry sheets 330g cooked beetroot 2 sprigs SpinneysFOOD Fresh Thyme 4-6 Valençay cheese To serve Handful of SpinneysFOOD Microgreens 25g toasted chopped hazelnuts

MILK

Unpasteurised goat’s milk AROMA

Sweet, earthy TEXTURE

Creamy PAIRING SUGGESTIONS

Bread, salad, fresh fruit

12 blackberries or cherries

1 Preheat the oven to 190°C, gas mark 5. 2 Melt the butter. Using a pastry brush, grease a 12-hole muffin tin with some of the melted butter. 3 Cut the phyllo pastry into 24cm x 6cm squares and place one in each muffin hole, pressing it up the sides. Brush the pastry with melted butter, then repeat with the remaining squares and butter, layering up to make 12 pastry cups. 4 Place the tin in the oven for 10-12 minutes, or until the pastry is golden.

5 Dice the beetroot. 6 In a bowl, mix the diced beetroot with the thyme leaves. Season well and stir to combine.

7 Cut the Valençay into wedges and place in the pastry cups and top with the seasoned beetroot. Return the cups to the oven for 5 minutes, or until the cheese melts. 8 Top wih microgreens, toasted hazelnuts and berries and serve.

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Taking its name and distinctive, elongated cone shape from the “bald-topped” mountain under which it is made in Provence, this soft cheese is made with raw goat’s milk (though some variations use cow milk) and matured for about four weeks. The soft yet dense texture is ideal for grilling and serving on toast, and the taste itself is fresh yet intense, light yet lactic, with the cheese growing both firmer and stronger with time.

T OM M E BR Û L É E

MILK

Unpasteurised sheep’s milk AROMA

Pungent TEXTURE

Dense, solid PAIRING SUGGESTIONS

Fresh berries, fruity desserts

MONT VENTOUX MILK

Pasteurised goat’s milk AROMA

Light, herbal TEXTURE

Fresh, dense PAIRING SUGGESTIONS

Toasted bread, salad

The ‘brûlée’ element is the defining factor here, as a classically hard farmhouse sheep’s cheese from the Basque region of southern France is aged a few months before the rind is then flame-singed, just like the crunchy shell of that classic custard dessert. The blackening effect is aesthetically appealing, but also creates an incredible sweet, salty, smoky flavour that still carries the memory of grasslands and barnyards but also evokes a certain dinner-table nostalgia with its hints of brown butter and classic Sunday roasts.

AN INCREDIBLE SWEET, SALTY, SMOKY FLAVOUR THAT STILL CARRIES THE MEMORY OF GRASSLANDS AND BARNYARDS 120

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CLOCKWISE FROM TOP LEFT: 1 Machecoulais Al La Truffe Noire; 2 Red radishes; 3 Valençay; 4 Tomme Aux 7 Fleur; 5 Tasmanian Wilderness Honeycomb; 6 Tomme Brûlée; 7 SpinneysFOOD Artisanal Baguette; 8 SpinneysFOOD Cherries; 9 Mont Ventoux; 10 Mothais Sur Feuille; 11 Cornichons.

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I TA L I A N CHEESE

FESTIVI-CHEESE

C AC IO C AVA L L O Caciocavallo risotto with roasted cherry tomatoes

GORGONZOLA Soft enough to spread from the distinctive green pack, this classic Italian blue cheese is produced under the auspices of the Zanetti family – fifth-generation cheesemakers with longstanding facilities in Lombardy, where Gorgonzola was first created in the town of that name at least 1,000 years ago. It’s made with full-cream cow’s milk, lactobacillus and other selected moulds, developing a distinctive marbled network of deep blue veins across the paste and a famously powerful nose over long months of ripening.

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MILK

Pasteurised cow’s milk AROMA

Pungent, intense TEXTURE

Soft, marbled, deep-veined PAIRING SUGGESTIONS

Risotto, sweet jams, almonds

FESTIVI-CHEESE

Caciocavallo, in Italian, translates to ‘cheese on horseback’, a reference to this product’s 14th century origins in the Puglia region, where it was formerly made from mare’s milk. These days it’s a cow cheese, which can be mild, soft and pliable such as mozzarella when young. The ‘grotta’ variation takes on a harder texture and a deeper, earthier, borderline spicy flavour when aged in caves for a minimum of six months.

MILK

Pasteurised cow’s milk AROMA

Lactic, herbal, fruity TEXTURE

CACIOCAVALLO RISOTTO WITH ROASTED CHERRY TOMATOES Make sure to heat the stock and keep it warm in a separate pot over a low heat while making the risotto.

Prep time: 15 minutes Cook time: 45 minutes Serves: 4 For the roasted tomatoes

Creamy, pungent

250g SpinneysFOOD Cherry Tomatoes

PAIRING SUGGESTIONS

1 tsp SpinneysFOOD Fine Sea Salt

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

For the risotto

Honeys, jams, croutons

1 large leek 2 garlic cloves Handful of SpinneysFOOD Fresh Parsley 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 300g Arborio rice 1½–2L vegetable stock 200g Caciocavallo cheese 50g SpinneysFOOD Parmigiano Reggiano SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste

Cheese has been made on the Asiago Plateau since before Italy was Italy, and the name has been renowned for that reason for more than 1,000 years. Sheep milk was the base for earlier dairy products, but this particular specimen is cow-derived, and these younger variations tend to be smoother-paste, with small Swissstyle holes riven through a strawcoloured interior. The flavour is buttery and mildly spicy, adding a little pop to foods when grated over or melted in.

VEGGIE

1 Preheat the oven to 200°C, gas mark 6. 2 To make the roasted cherry tomatoes, place the cherry tomatoes on a baking sheet. Drizzle with the olive oil and season with the salt. Roast them in the oven for approx. 20-25 minutes, or until they start to caramelise and soften. Set aside. 3 Rinse and finely chop the leek. Peel and mince the garlic. Finely chop the parsley. 4 In a large saucepan, heat the olive oil over a medium heat. Add the leek and garlic, and sauté for approx. 2-3 minutes, or until they become translucent. Add the Arborio rice to the saucepan and cook, stirring continuously, for approx. 2 minutes, or until the rice turns slightly translucent around the edges.

Pour in 250ml of the stock and cook until it’s mostly absorbed by the rice, stirring frequently. Continue adding the broth one ladle at a time, stirring continuously.

Allow the stock to be absorbed before adding the next ladleful. Continue this process until the rice is creamy and cooked but still slightly al dente, which should take approx. 18-20 minutes. 5 Gently fold the chopped parsley into the risotto. Cook for a further 2-3 minutes.

6 Grate the Caciocavallo cheese and Parmigiano Reggiano cheese and stir into the risotto until melted.

Season with salt and black pepper. 7 Spoon the risotto into 4 serving bowls and top with the roasted cherry tomatoes. 8 Serve immediately.

ASIAGO MILK

Pasteurised cow’s milk AROMA

Nutty, butter y TEXTURE

Smooth, holed PAIRING SUGGESTIONS

Salads, soups

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AGED PECORINO WITH FIG

FESTIVI-CHEESE

HISTORIANS SAY IT WAS ONCE TRADED AS A FORM OF CURRENCY

Aged Pecorino crostini chips

TA L E G G I O Here’s an ancient one – a cheese that has been dated to the 9th century, when it was made with the milk of tired cows (therefore high in butterfat content) on the Alpine cattle migration route across the Lombardy region.

Turned, stored and salt-rubbed in such a way during maturation that the rind develops a deep-moulded terracotta pattern, the finished, square-shaped cheese even looks like some arcane artefact from a tomb, and historians say it was once traded as a form of currency. The texture and flavour are fittingly and famously complex, with a single bite conveying fruit, nuts, and even a certain meatiness.

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MILK

Pasteurised ewe’s milk MILK

AROMA

Pasteurised cow’s milk

Lactic, herbal, fruity

AROMA

Grassy, salty TEXTURE

Creamy, pungent PAIRING SUGGESTIONS

Salads, fruits, polenta

TEXTURE

Creamy, pungent PAIRING SUGGESTIONS

Honeys, jams, croutons

FESTIVI-CHEESE

The Rocca Toscana Formaggi dairy produces a winning range of white-textured, fragrant and flavourful cheeses in line with Tuscan traditions, but this one is a pretty unique proposition made to its own innovative recipe. Figs are added to a fresh ewe’s milk paste during processing to meld with the pecorino as it ages, resulting in a rich, punchy, and deeply seasoned final flavour.

AGED PECORINO CROSTINI CHIPS The term ‘pecorino’ is derived from the Italian word ‘pecora’, which means sheep. Pecorino is produced in different regions of Italy, with different flavours and characteristics.

Prep time: 5 minutes Cook time: 10 minutes Serves: 4

VEGGIE

60g Pecorino Stagionato Al Fico 1 SpinneysFOOD Baguette 3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 Preheat the oven to 200°C, gas mark 6. Line two baking trays with baking paper. 2 Finely grate the pecorino and evenly sprinkle the grated pecorino over the paper on each tray. 3 Slice the baguette, at an angle, into 1cm slices and place over the grated pecorino, leaving space between each piece. 4 Drizzle or brush the olive oil over the sliced baguette. 5 Place in the oven and bake for approx. 10-15 minutes, or until the cheese has browned and crisped up and the crostini are lightly toasted on top. 6 Remove the trays from the oven and gently break apart the crostini chips. 7 Top with toppings of choice and serve.

BE PPI NO OCCELLI – PE PPE N E RO E BAC C H E The Occelli family have been at this for more than half a century, making butter and cheese from the premium cow (and sheep) milk of mountain pastures across Langhe and Piedmont. This particular blend of both milks is aged for a minimum four months in the Valcasotto caves, maturing on racks of wood from the adjoining valley. Thick grains of black and pink pepper embedded in the mixture enrich the aroma and flavour, and the finished product is hard, compact and nicely spicy through a deep, rich ochre centre.

MILK

Pasteurised cow and sheep’s milk AROMA

Pungent TEXTURE

Compact, firm PAIRING SUGGESTIONS

Chestnut honey, jams

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MILK

Pasteurised cow’s milk AROMA

Nutty, butter y TEXTURE

Smooth, holed PAIRING SUGGESTIONS

Salads, soups

M O N TA S I O PDO

The name Montasio derives from the high plateau on which abbeybound Benedictine monks of the 13th century refined their cheesemaking techniques from the rougher artisan practices of shepherds in the surrounding Julian Alps. Aficionados agree that the mild, fresh flavour of young Montasio is good, but every day of maturation past the minimum 60 days only tends to improve that mellow, fruity taste as it darkens and hardens the paste. Often grated or melted into pasta dishes or omelette, it’s no less ideal served with pears or black olives.

HERBY LEMON FRICO FRIULANO Frico Friulano originates in the Friuli region in northeastern Italy. It is a cheese and potato dish, typically made by cooking grated cheese (often Montasio or Asiago) until it becomes crispy and golden.

Prep time: 20 minutes Cook time: 40 minutes Serves: 4

Herby lemon frico Friulano

VEGGIE

600g SpinneysFOOD Nicola Potatoes 1 large white onion 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 400g Montasio PDO cheese, preferably aged 2 lemon Handful of fresh oregano SpinneysFOOD Black Pepper, freshly ground, to taste

1 Bring a pot of salted water to a boil. 2 Peel the potatoes and blanch them whole, for approx. 10-15 minutes. Drain the potatoes and cool slightly before coarsely grating them.

3 Peel and finely slice the onion. Place the sliced onions in a large cold pan with 1 tablespoon of olive oil and place over a medium heat. Sauté for 5-10 minutes, or until soft and translucent. Remove the pan from the heat and set aside. 4 Coarsely grate the montasio. Zest the lemon. Pick the oregano leaves. 5 Add the remaining olive oil, grated potato, cheese, lemon zest and oregano to the pan with the onions and stir to combine. Using a spatula, clean the sides of the pan and smooth the mixture into a pancake-like disk, covering the base of the pan. 6 Place the pan back over a medium-low heat and cook on one side for approx.

5 minutes undisturbed. Shake the pan to loosen the disk, place a large plate over the pan and invert, dropping the frico onto the plate, then slide it back in the pan, uncooked side down. Cook until the second side is crisp and brown, approx. 5 minutes. 7 Slide the frico onto a serving plate and slice it into 6 wedges. Serve immediately.

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CLOCKWISE FROM TOP: 1 Beppino Occelli – Peppe Nero e Bacche; 2 Green and black olives from Spinneys Deli; 3 Gorgonzola; 4 SpinneysFOOD Pistachios in Shell; 5 Fresh figs; 6 SpinneysFOOD Foccacia; 7 Sundried tomatoes from Spinneys Deli; 8 Grilled artichokes from Spinneys Deli; 9 Taleggio; 10 SpinneysFOOD Fresh Basil; 11 Asiago.

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BRITISH CHEESE RED FOX Rarebit is a classic Welsh winter warmer, especially popular at Christmas, made by baking a hot cheese sauce deep into layers of toasted bread. For this ready-to-heat seasonal special from Waitrose, the cheese in question is Red Fox, which takes its name from the landmark 19th-century weathervane over Belton Farm in Shropshire, England. It’s a distinctive Red Leicester with an optimal balance of sweet and savoury flavours, and a signature crunchy texture derived from naturally occurring calcium lactate crystals.

Red Fox Welsh rarebit toasts

RED FOX WELSH RAREBIT TOASTS Prep time: 10 minutes Cook time: 10 minutes Serves: 4

VEGGIE

25g SpinneysFOOD Salted Butter 25g SpinneysFOOD All-Purpose Flour 2 tbsp Drynks Unlimited Smashed Gold Handful of SpinneysFOOD Fresh Chives 350g Red Fox 1 tsp wholegrain mustard SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste 4 slices sourdough bread

1 Preheat the oven to 200°C, gas mark 6. 2 In a saucepan, melt the butter over a medium heat. Once melted, add the flour, and whisk continuously to create a

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smooth roux. Cook this mixture for approx. 2-3 minutes until it takes on a light golden colour. 3 Slowly pour in the beverage while continuing to whisk the roux. Keep whisking until the mixture thickens and becomes a smooth sauce, approx. 5-7 minutes. 4 Finely chop the chives and grate the cheese. Stir the chives, cheese and wholegrain mustard into the mixture, allowing the cheese to melt.

Season with salt and pepper. 5 Place the sourdough slices on a baking tray and place in the oven for approx. 5 minutes on each side, or until they are toasted and golden. 6 Spread a generous amount of the Red Fox Welsh rarebit mixture on top of each slice. Return the toasts to the oven for a further 2-3 minutes, or until the cheese sauce begins to bubble and turns golden brown. Keep an eye on the toasts to ensure they don’t burn. 7 Once the topping is bubbling, remove the toasts from the oven and serve immediately.

MILK

Pasteurised cow’s milk AROMA

Mild, sweet, faintly acidic TEXTURE

Firm, crumbly PAIRING SUGGESTIONS

Chutneys, pickles, dried fruits, dark chocolate

FESTIVI-CHEESE

S N OW D O N I A – T OW E R O F C H E E S E The word “cheesecake” naturally evokes images of the classic biscuit-based dessert, but the family-owned Snowdonia Cheese Company offers something more literal with this tiered tower of varied cheese wheels. An ideal party-piece, it features a base of the company’s award-winning Black Bomber extra mature Cheddar and a middle layer with Red Storm (an 18-month vintage Red Leicester that’s nutty and refined). It’s topped with a mini Truffle Trove – an extra mature Cheddar with black summer truffle that’s earthy and balanced.

First made in the 17th century, this particularly smooth and tangy blue Stilton comes from the archives of Cropwell Bishop’s former creamery in the East Midlands of England, which shut down in the 1980s. The Skailes family revived their recipe decades later, and it has since been garlanded with local and national cheese awards. The modern version is still made with animal rennet to much the same painstaking traditional formula as it ever was – the curd hand-ladled by an in-house veteran named Mario, and the blue mould adding a little lingering spice to the velvety finish.

CROPWELL BISHOP BLUE STILTON MILK

Pasteurised cow’s milk AROMA

Mild, sweet, faintly acidic TEXTURE

Firm, crumbly PAIRING SUGGESTIONS

Chutneys, pickles, dried fruits, dark chocolate

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CLOCKWISE FROM TOP LEFT: 1 SpinneysFOOD Walnut Halves; 2 Charnwood Smoked Cheddar with Paprika; 3 Peter’s Yard Pink Peppercorn Sourdough Crackers; 4 Tracklements Particularly British Piccalilli; 5 Wensleydale with Cranberries; 6 Branston Original Pickle; 7 Wensleydale Blue Cheese; 8 SpinneysFOOD Seedless Black Grapes; 9 Wensleydale with Apricots; 10 Red Leicester; 11 Waitrose Extra Mature Cornish Quartz Cheddar; 12 SpinneysFOOD Organic Cucumbers; 13 Red Fox.

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SQUARE/BLOCK CHEESE

Cut it like a cake, starting with a diagonal cut, which creates two triangles, then cut each triangle in half and so on. It then divides into 4, 8 or 16 equal parts.

VEINED WEDGES

With the rind facing you, slice the cheese vertically from the tip to the rind.

SOFT SPECIALITIES

For an extra soft cheese with a fine crust, like a machecoulais, use a lyre to slice across the cheese, much like you’d slice a log.

SLICE, SLICE, BABY

SOFT WEDGES

For pointed cheeses, like Brie, cut the nose off (give it to your favourite person), then cut another diagonal slice and a perpendicular one at the end of the rind, so each slice will have a bit of rind on it.

The general rule of thumb when slicing cheese is to keep it fair around the table! And remember everyone should have an equal ratio of cheese to rind and gooey soft centre (if there is one!)

SEMI-SOFT WEDGE

For Gruyère, or a Tomme de Savoie, start on the core, by cutting long slices parallel to the rind. Then, at the mid-cheese level, cut perpendicular to the rind.

ROUND CHEESE

PYRAMIDS

Pyramid or cone-shaped are cut like round cheeses, all the way through the height of the cheese, in thin portions.

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Cut these cheeses as you would a pie, with triangle shaped portions. Make an incision from the centre outward. When it comes to something like this, everyone needs an equal amount of ripe centre.

LOG

Slice across any goat or sheep’s milk cheese log so that you get equal coins or discs.

FESTIVI-CHEESE

A CHEESEMONGER’S TOOLKIT CURVED KNIFE WITH TWO TIPS A versatile knife for cutting and slicing a variety of soft, semi-soft and harder cheese. Its fork tip can also be used to serve cheese. This allows a piece of cheese to be served just after cutting Ideal cheeses: Brie, Camembert, Cheddar, Gouda

CHISEL KNIFE

PARMESAN KNIFE

Cut crumbly soft cheese, or shave, chip and cube firm cheese with this must-have knife.

Ideal cheeses: Parmigiano Reggiano, Emmentaler, Asiago, aged Cheddars, Provolone, Gruyère

This knife features a pointed edge made for breaking off chunks of hard and dry cheeses like Parmesan. It also has a sharp edge to cut rinds open. Parmesan knives come in two different styles: the bell cheese knife which will have an arrowhead-shaped blade, and the compact cheese knife which has a blade that resembles a shark tooth.

Ideal cheeses: Parmesan, Parmigiano Reggiano, Grana Padano

SPREADER KNIFE

PRONGED CHEESE KNIFE

For evenly spreading soft, creamed, or crumbed cheese onto crackers and other accompanying snacks.

Ideal cheeses: Stracchino, cream cheese

This multi-purpose tool allows you to cut a piece of soft or semi-hard cheese and then pick it up with the prongs at the end for serving or plating. The narrow blade offers a minimal surface area so soft cheeses don’t stick.

Ideal cheeses: Parmesan, Brie

There are few things that bring as much joy as a beautifully designed cheeseboard. But the ultimate accompaniments to the cheeseboard are the knives, which can serve as both a decorative accessories and functional tools

CHEDDAR CHEESE KNIFE Also known as a mini cleaver, or semi-hard cheese knife, it’s made to cut hard cheeses. The wide blade and cleaver shape allow the cutter to use force and balance to push down and cut slices. The placement of the handle keeps your knuckles from hitting the board.

Ideal cheeses: Cheddar, Gruyère, Fontina

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Upgrade the standard stale-bread croutons by drizzling with olive oil and topping with rinds. Then slide into an oven preheated to 180°C, gas mark 4, for 10-15 minutes, until those rinds melt and coat the toast. Then add to soup or salad for a consummate cheesy crunch.

S

ome cheese rind is literally inedible.

Certain artisanal Cheddars or Goudas might come encased in plastic or wax that shouldn’t be eaten.

At the other end of the scale are rinds essential to the gustatory pleasure of a finished cheese.

Brie is a prime example, as the makers have cultivated a “bloomy rind” around the exterior, turning and patting the outer mould in such a way that it adds firm, silky texture and buttery, mushroomy flavour to the soft inner paste. In between are many cheese rinds that are theoretically comestible but tough as rhino’s hide, as on Parmesan, say, and pretty unappealing as a result.

STOP before you throw them out though, as they can also be put to delicious secondary uses that enhance many other dishes, garnishes and condiments.

We have put together a few great suggestions for leaving the rind behind…

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CROUTONS DU FROMAGE

Rinds also make an ingenious infusion for olive oil when placed directly into the bottle with the liquid. Over time, the oil absorbs the flavour, which can then be transferred to any salad, roasted vegetables, or grilled meats you choose to splash it over.

SOUPS, STOCKS, BROTHS AND SAUCES Throw leftover rinds into the pot while stirring a soup, stew, or cooking liquid, and that cheesy flavour will infuse the finished product to great effect. This trick also works well for polenta, risottos, and pasta sauces such as Bolognese. The rinds of certain Italian cheeses (Pecorino Romano, Parmigiano-Reggiano and Grana Padano) will even melt in the process to become newly tasty in their own right.

Next-level fondue

If you’re already melting bricks of Gruyère and/or Vacherin Fribourgeois for your classic Swiss-style fondue, why not go the extra mile and simmer the rinds in stock or milk, then strain out the solid remainder before adding to the mix? The same potent liquid works like a flavour supercharger when stirred through mashed potato, too.

HOME-MADE CHEESE SPREAD Grate up your rinds just like you would the soft cheese paste, then mix with soft butter or cream cheese to create a dense, flavourful cheese spread or topping that works brilliantly over bread, crackers, or grilled veggies.

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MOULD

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he first cheeses may well have been accidents.

Historians tend to speculate that the ancients of Greece and Egypt stored and/or salted milk in such a way that the inherent animal enzyme, rennet, caused the curd and whey to separate. It’s long been said that blue cheese was also discovered by sheer error. Legend tells of a lovesick young Frenchman who left his noonday snack of bread and ewe’s milk in a damp cave when distracted by a beautiful woman, and returned much later to find it transformed by mould into Roquefort.

Recent studies have traced the genetic origins of that active agent, penicillium roqueforti, with considerably more precision, while producing almost any cheese at all now requires the cultivation of such fungi as it feeds on the proteins and sugars in the core mixture.

“Cheeses are technically edible mushrooms, and people should know that,” says French fromager and scholar François Robin. “Mould is natural, it is everywhere, it has colonised cheeses, and the art of making them is taking a bit of control over that natural process.”

From the consumer’s point of view, of course, it is sometimes difficult to tell “bad” mould from “good” – the healthy veins that define a Stilton, for example, from the murky fuzz that might grow over Cheddar left too long in a cupboard. Francois has a good rule of thumb to offer here: “If you can see it, then you shouldn’t stress about it.”

Which is to say that the four main pathogenic bacterias that might pose a food safety hazard – E. coli, Listeria, Salmonella and Staphylococcus – are effectively invisible to the naked eye. The blue or green dots of penicillium that mark out bread or cheese as “stale” are safe to eat even if they affect the smell and taste in a way we might consider sub-optimal. In most such cases you can simply slice or shave it off, though the presence of mould on softer, fresher, wetter

NOT ALL OF IT IS BAD.THE RIGHT TYPE OF MOULD ADDS FLAVOUR AND TEXTURE TO A FINISHED CHEESE

cheeses such as ricotta will invariably mean that the whole batch is spoiled.

Francois prefers the word “life” to less appetising terms such as mould, or bacteria. “You need life to have taste, and cheese with no life on it is bland and dead.” He illustrates this point with a photo of his own favourite mouldgrown French cheese, Saint Nectaire – the furry grey rind of which appears perfectly blended, or camouflaged, against the colour and texture of the cave walls where it is matured.

“The flavour tells the story of the cheese in earth and dirt and humidity. It’s like walking through the forest to taste the cave itself.”

Meanwhile, he says, at the cutting edge of cheese science, long term studies are ongoing in major production regions like Gruyère, Switzerland, to unpack the remaining mysteries of mould-based biochemical reactions. “We still don’t know exactly what’s going on inside a given cheese.

We still have a universe to explore.”

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Brie merry and

Creamy baked red onions with Brie

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Broccoli and Comté pithiviers

Make festive appetisers, mains and desserts with some of Europe’s classic cheeses, such as these French varieties: Brie, Comté and Saint-Marcellin BRIE

CREAMY BAKED RED ONIONS WITH BRIE Prep time: 10 minutes Cook time: 45 minutes Serves: 4

VEGGIE

6 red onions

you have 4 pieces then place them in-between the onions. 5 Return the dish to the oven and continue baking for an additional 15 minutes or until the onions are tender and the cheese is bubbly and lightly browned on top. 6 Carefully transfer the creamy baked whole red onions with Brie to serving plates. Scatter over fresh thyme leaves and serve while hot.

COMTÉ

2 garlic cloves 2 tbsp SpinneysFOOD Extra Virgin Mediterranean Olive Oil

BROCCOLI AND COMTÉ PITHIVIERS

Handful of SpinneysFOOD Fresh Thyme, plus extra for serving

Prep time: 30 minutes

SpinneysFOOD Fine Sea Salt, to taste

Cook time: 40 minutes

SpinneysFOOD Black Pepper, freshly ground, to taste

Serves: 4-6

VEGGIE

100ml heavy cream 2 Brie

For the filling 300g broccoli

1 Preheat the oven to 180°C, gas mark 4.

2 Slice off the tops and bottoms of the onions, leaving a small portion intact to hold them together. Peel off the outer layer of skin, keeping the root intact. Halve the onions and place them in a large oven-proof dish. Slice the garlic and place in the dish. Drizzle with the olive oil and add the thyme sprigs. Season well and toss to coat. Drizzle the cream over the onions and cover the dish with aluminium foil. 3 Place in the oven for 30 minutes to soften. Remove the dish from the oven. 4 Halve the Brie widthways so

80g Comté 3 medium leeks 2 garlic cloves 1 tbsp SpinneysFOOD Extra Virgin Mediterranean Olive Oil 2 tsp SpinneysFOOD Fresh Thyme leaves SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste 250ml pouring cream For the puff pastry 2 sheets of puff pastry (each approx. 25cm in diameter) 1 SpinneysFOOD Organic Free-Range Egg

1 Preheat the oven to 200°C, gas mark 4. Line a baking tray with baking paper. 2 Chop the broccoli into florets. Bring a pot of salted water to a boil and cook the broccoli for approx. 2-3 minutes until they are slightly tender but still vibrant green. Drain and set aside. 3 Finely grate the Comté. Finely chop the leeks. Mince the garlic. 4 In a large pan, heat the olive oil over a medium heat. Add the leeks and sauté for approx. 3-4 minutes until translucent. Add the garlic and sauté for a further 1-2 minutes until fragrant. Stir in the blanched broccoli florets, thyme and season with salt and pepper. Pour in the cream and half the grated Comté, and cook for an additional 2-3 minutes until the cream has thickened slightly. Remove the pan from the heat and set the mixture aside to cool for a few minutes. 5 Meanwhile, roll out each sheet of puff pastry slightly to make them thinner. Place one sheet of puff pastry on the baking tray. Spoon the broccoli and Comté mixture onto the centre of the puff pastry sheet, leaving a 2½cm border around the edges. Sprinkle the remaining grated Comté cheese evenly over the broccoli mixture. Place the second sheet of puff pastry on top of the filling. Press the edges of the two pastry sheets together to seal the pithiviers. 6 Using a sharp knife, trim any excess pastry and create a neat, round shape. Beat the egg and brush the top of the pithiviers with the egg wash for a golden finish. Using a sharp knife, make decorative

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We have an extensive selection of French cheese in store for all your festive meals.

Ile de France Brie; Essential Waitrose French Brie; Président Brie

Waitrose & Par tners Saint-Marcellin IGP

Date and nut-baked Saint-Marcellin

S A I N T- M A R C E L L I N

DATE AND NUT-BAKED SAINT-MARCELLIN Prep time: 10 minutes Cook time: 45 minutes Serves: 4

VEGGIE

2 small wheels of Saint-Marcellin 70g SpinneysFOOD Medjool Dates 80g mixed nuts (such as almonds, walnuts and pistachios) 1 tsp SpinneysFOOD Fresh Rosemary leaves 2 tbsp SpinneysFOOD Natural Honey 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil Pinch of SpinneysFOOD Black Pepper, freshly ground

To serve SpinneysFOOD Baguette, sliced

1 Preheat the oven to 180°C, gas mark 4.

2 Remove the Saint-Marcellin from its packaging and place each wheel in a small oven-proof dish or ramekin. 3 Pit and chop the dates. Roughly chop the nuts. Finely chop the rosemary. 4 In a small bowl, combine the dates, nuts, honey, olive oil, rosemary and pepper. Mix well to create a flavourful topping. Spoon the mixture evenly over the tops of the Saint-Marcellin wheels, pressing gently to adhere. 5 Place the dishes in the oven and bake for approx. 10 minutes, or until the cheese is soft and gooey, and the topping is slightly caramelised. 6 Meanwhile, brush the baguette slices with some olive oil and toast in a pan until golden. 7 Carefully remove the baked Saint-Marcellin from the oven and let them cool for a few minutes. Serve immediately, either in the ramekins or carefully transfer them to a cheese board, along with the toasted baguette slices.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or FranceAgrimer. Neither the European Union nor the granting authority can be held responsible for them.

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Les Cour tenay Brie De Meaux

Président Camember t; Ile de France Petit Camember t

Président Comté Le Montarlier

Recipes, food st yling and photography by TheKateTin.com

patterns on top of the pastry. 7 Bake for 20-25 minutes or until the pastry is puffed up and golden brown. Remove from the oven and allow it cool for a few minutes before slicing and serving.

Little cooks Kids will love making these wintery treats inspired by snowmen, snow globes, polar bears and more

Meringue snowmen

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Polar bear doughnuts

TOP TIP! Make these extra fun by adding colourful sprinkles or edible glitter over the desiccated coconut

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MERINGUE SNOWMEN Prep time: 20 minutes Cook time: 1 hour Makes: 10-15 snowmen

VEGGIE

2 large egg whites, at room temperature Pinch of cream of tartar 115g SpinneysFOOD Extra Fine Caster Sugar ½ tsp vanilla extract Black food colouring Orange sprinkles

1 Preheat the oven to 100°C, gas mark 1. Line a baking tray with baking paper. 2 In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar.

Whisk on high speed until soft peaks form. Add in the sugar, a tablespoon at a time, and whisk until the sugar has dissolved. Continue beating until stiff glossy peaks form. Add in the vanilla extract and mix until combined. 3 Remove approx. 4 tablespoons of the meringue mixture and place in a bowl. Add a couple of drops of black food colouring and gently mix to make the meringue black. Place in a small piping bag.

4 Place the remaining meringue in a zip-top bag or piping bag and cut off the tip. Pipe snowmen onto the baking tray. Place an orange sprinkle in the centre of each snowman’s face to form the carrot nose. Using the black meringue, pipe eyes, a mouth and 3 buttons on each snowman. 5 Bake until firm to the touch, approx.

1 hour. Remove and place on wire racks to cool completely. 6 Store in an airtight container.

POLAR BEAR DOUGHNUTS

Chocolate pinecone cakes

COOK’S NOTE

Add some flavour by finely grating orange or lemon zest into the cream cheese frosting before spreading it on the chocolate pinecone cakes.

CHOCOLATE PINECONE CAKES Prep time: 20 minutes Makes: 6

Prep time: 20 minutes Makes: 8 doughnuts

VEGGIE

VEGGIE 400g Waitrose Cooks Ingredients Cream

1 x 400g tub Mr Kipling Llama Vanilla Icing

Cheese Frosting

Black food colouring

6 SpinneysFOOD Double Chocolate Muffins

8 plain ring doughnuts

400g flaked almonds

40g desiccated coconut 12 mini white marshmallows

To decorate

4 large white marshmallows

SpinneysFOOD Super Fine Icing Sugar

1 To make the eyes and nose of the polar bear, remove approx. 3 tablespoons of the icing and place in a small bowl. Tint with black food colouring, then place in a small piping bag and set aside. 2 Evenly spread 2 tablespoons of the vanilla icing on top of each doughnut. 3 Place the desiccated coconut on a small plate and roll the edges of the iced doughnuts in the coconut to create a snowy border. 4 Halve the mini marshmallows and large marshmallows. Place one half of a large marshmallow in the centre of the doughnut; this will be the face of the bear.

For the ears, arrange two halves of the mini marshmallows on either side of the face and place another in the centre of the face to form the nose. 5 Using the black icing, pipe on the eyes and nose and set aside to set.

1 Spread a generous layer of cream cheese frosting over each muffin. 2 Arrange the flaked almonds on the frosted cakes in overlapping rows to resemble pinecones. 3 Dust with icing sugar and serve.

1 Lightly crush the crackers into pea-sized chunks. 2 Place the butter in a medium-sized pot over a medium-low heat to melt. Once melted, add in the marshmallows and stir until the marshmallows have melted and became a smooth batter. Stir in the milk powder. Fold in the crackers and cranberries until they are evenly coated with the marshmallow mixture. 3 Using a small ice cream scoop, drop small balls onto a lined baking tray then roll into balls. Roll the balls in icing sugar to coat. 4 Store in an airtight container for up to 1 week.

JELLY SNOW GLOBE CHEESECAKES Add a pinch of edible glitter to the gelatine to create a fairy light look in your snow globe.

Prep time: 15 minutes Cook time: 5 minutes

SNOWBALLS

Makes: 6

Prep time: 20 minutes

For the crust

Makes: 10 snowballs

VEGGIE

200g biscoff biscuits 50g SpinneysFOOD Salted Butter

300g salted crackers 130g SpinneysFOOD Unsalted Butter

For the cheesecake filling

285g white marshmallows

1 small lemon

150g milk powder

1kg plain double-cream yoghurt

150g dried cranberries

1 x 387g tin condensed milk

SpinneysFOOD Super Fine Icing Sugar, for rolling

1 tbsp sachet powdered gelatine

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Snowballs

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Jelly snow globe cheesecakes

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500ml lemonade or lemon soda (clear) 6 sprigs SpinneysFOOD Fresh Rosemary 1 tsp desiccated coconut

1 Place the biscuits in a zip-top bag. Seal the bag well and crush with a rolling pin until fine.

2 Melt the butter in a medium-sized pot and combine with the crushed biscuits. Divide the crushed biscuit mixture between 6 microwavesafe small ramekins. 3 Finely zest and juice the lemon. Add the zest and juice to a large bowl. Add the yoghurt and condensed milk and mix well to combine. Pour the mixture into the ramekin. Microwave on high for 30 seconds to 2 minutes or until slightly jiggly in the centre.

Allow to cool completely then refrigerate until set, approx. 4 hours. 4 Meanwhile, sprinkle the gelatine powder over 2 tablespoons of the lemonade or lemon soda. 5 Gently heat half of the remaining lemonade then add the gelatine mixture. Stir until completely dissolved. Remove from the heat and add the rest of the lemonade.

Stir in a pinch of desiccated coconut and pour the mixture into 6 silicone dome moulds and refrigerate until almost set. 6 Insert the tip of a rosemary sprig upside-down into each jelly and refrigerate again. 7 Carefully unmould the cheesecakes by running a knife around the edges. Once the jellies are set, carefully unmould them onto the tops of the cheesecakes.

8 Keep refrigerate until ready to serve.

Snowflake crisps

SNOWFLAKE CRISPS For crispy, evenly fried crisps, maintain a consistent oil temperature throughout the frying process. Using a kitchen thermometer, monitor the oil temperature and adjust the heat to keep it around 180°C. Prep time: 20 minutes Cook time: 15 minutes Makes: 48

VEGGIE

48 wonton wrappers SpinneysFOOD Pure Sunflower Oil, for frying SpinneysFOOD Super Fine Icing Sugar, for dusting

1 Working with one wonton wrapper at a time, gently fold a wrapper diagonally so that the corners meet. Repeat with opposite corners to create a small triangle. 2 Using kitchen shears, cut desired shapes into corners and sides of the triangle. Transfer to a lined baking sheet.

Keep the finished snowflakes in a single layer, covered with cling film or a damp paper towel, while working. 3 Heat 5cm of oil in a large

cast-iron skillet until shimmering. Test the oil with a small piece of wonton wrapper; it will sizzle immediately when oil is hot enough.

4 Working in batches so as not to crowd skillet, fry the snowflakes until golden, flipping once, approx. 20-30 seconds. Transfer to paper towel-lined baking sheets, spreading them out in a single layer. 5 Using a small sieve, dust with icing sugar and serve immediately.

Kids will enjoy making these easy treats over the holidays.

Lilly Bean Gluten-Free Unicorn Cupcake Kit

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The Invisible Chef Cookie Exchange Baking Kit

The Invisible Chef Ice Cream Sundae Starter Kits – vanilla and chocolate

The Invisible Chef Holiday Cupcake Baking Kit

Lilly Bean Gluten-Free Birthday Cupcake Kit

Live well Foodie travel in France (with MORE cheese), Helen Farmer’s festive list of activities and stocking filler beauty buys

Take the kids to meet Santa (@kidallison)

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fromage From mountain pastures to lonely farmhouses and Napoleonic forts, three of France’s most well-known cheeses are made to the highest standards across the regions of Franche-Comté and AuvergneRhône-Alpes. Let our master fromager guide you through the lands and legends of Reblochon, Beaufort and Comté…

Writ ten by Tif fany Eslick; Photography by A r thur Ducou x/My Kitchen Societ y & Tif fany Eslick

W

ith all due respect to other cheesemaking nations, it seems relatively safe to suggest that the best fromages in France are, by extension, the best in the world. But French cheese is also a world unto itself. Each production region is bound by the specifics of its own “terroir”, best visualised as a perfect triangle of essential factors: environment, livestock, and human agency.

The climate, soil, and grass, the breeding of the cattle, and the diligence of the farmer all interact to dictate the quality of the milk. “You can’t turn bad milk into good cheese,” says master fromager, François Robin. “Just like you can’t turn a bad French car into a Ferrari.”

And while the cheesemaking process itself is theoretically “easy”, it can take a lifetime to master, he adds, or at least one generation to produce a good, aged French cheese. Standards are maintained by the rigid parameters of Europe’s PDO certification system (Protected Designation of Origin), which effectively ringfences local artisanal traditions, rather than waving the flag for French cheeses in general.

Nowhere are these standards higher, nor traditions stronger, than in the regions of Franche-Comté and Auvergne-Rhône-Alpes. François, himself a past winner of the country’s most prestigious contest for craftsmen, the Meilleur Ouvrier de France, served as our travel guide to those terroirs and three very special signature cheeses…

COMTÉ Napoleon had Fort des Rousses built high in France’s Jura mountains, a monumental stronghold for thousands of soldiers and horses that since been repurposed as what François calls “a cathedral of cheese”. Stationed here as part of his national service in the 1990s, Jean-Charles

Arnaud – head of the Juraflore dairy empire – recognised the cheesemaking potential of the structure’s dark, dank stone vaults and tunnels. With temperature, humidity and C02 levels kept constant as if in a cave, these gunpowderstained chambers make the perfect storage environment for the fort’s present battery: some 200,000 wheels of Comté cheese.

Each cheese is about the size of a car tyre, with rind that gleams like buried gold under Arnaud’s innovative lighting effects. Deep underground in the tasting room, different vintages yield a range of flavours and textures, from fruity, nutty younger cheeses to the sweet, spicy density of variations aged up to 36 months, which develop crunchy, glinting crystals through extended maturation of the white amino acids within.

“I feel quite emotional here,” says François, who considers Comté the best PDO in France for the particularly stringent rules applied at every stage of production, from specific cow breeds to copper-only vats.

At home he likes to mix his comté with black garlic for a kind of “umami” effect.

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Reblochon; Pierre Gay in his cheese cave; making Beaufort is still very much a handson process; wheels and wheels of Comté inside Fort des Rousses.

REBLOCHON Out across the glowing green pastures of Le Bouchet-MontCharvin stands an archetypal farmhouse where Mathilde and Fabrice Ruphy make small batches of classic, organic, authentic Reblochon cheese. Young as they may be, the couple have acquired the mastery of veterans, producing each wheel by means of labour-intensive double daily milkings from a mixed 25-strong herd of Montbéliarde, Tarine and Abondance cows (whose distinctive eye markings look like chic brown sunglasses).

Local legend around this process dates back to the Middle Ages, when farmers were required to pay with

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dairy produce in lieu of taxes, but waited until the inspectors had been and gone before taking a cheeky second milking, which yielded milk with the highest fat content. The resulting recipe makes for a creamy, runny cheese often melted over potatoes, onions and bacon in the mighty gooey mountain dish tartiflette. And small-scale as their operation is at La Ferme des Pezières, the Ruphy family make as good a Reblochon as anyone, with mild fruity notes and a deeply nutty aftertaste.

“You respect the work,” says François.

BEAUFORT The shape of this famous pressed cheese from Savoie stands out before you even get close enough to smell or taste it. Traditionally made high in the mountains during the summer, explains François, it was then strapped to the backs of donkeys for transport to cellars in the valley, and a now-distinctive concave heel configuration made for optimal stability en route. Today, the PDO requirements of Beaufort chalet d’alpage mean that a specific variety is produced twice a day from the milk of a single herd at a minimum elevation of 1,500 metres.

“The cows have wonderful grass at the top of the mountain,” says François, “and the flowers they eat give the cheese its [generally yellow] colour.” Winter Beaufort is also possible, though trickier in snowy conditions, and the result tends to be lighter and milder. Production

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THIS PAGE, CLOCKWISE FROM TOP LEFT: Aged Comté; Beaufort has a distinctive shape; François Robin; Reblochon in the making.

means a very long day for the cheesemaker, from the first milking at 4am to the final flip of the wheel and change of the cloth at around 10pm.

“What an incredible job,” says François.

FROMAGERIES TO NOTE You’ll find Fromagerie Gay in the vielle ville of Annecy – a charming lakeside town with a medieval chateau, colourful houses, churches, curio shops and cafés that line cobbled streets. Pierre Gay, the owner, cheesemonger, and affineur is a remarkable character who any discerning cheese lover should meet. Like François, he holds the title of Meilleur Ouvrier de France and his dedication to his craft is truly impressive.

And his aging cellar, concealed beneath a glass floor in his shop, is certainly a talking point! If Pierre is not around, his wife Sophie or protégée Paul are both there to help you choose or teach you about an assortment of cheese.

In foodie capital Lyon, Charlotte Petitjean is the driving force behind Fromagerie Saint Jean, a charming cheese shop and café.

Located in a cozy corner, it’s a haven for cheese enthusiasts. Whether you’re seeking cheese for takeaway or a delightful platter to savor on their terrace, this place has you covered. Beyond just a cheese vendor, they offer immersive experiences like masterclasses, too.

GINGERBREAD COOKIES Ingredients 150g dark soft brown sugar 250g golden syrup 150g Lurpak® Salted Butter 1 tsp ground ginger 3 tsp ground cinnamon 1⁄2 tsp ground cloves 2 tsp bicarbonate of soda 1 egg, beaten 550g plain flour, sifted 1 pinch of salt

THE ROYAL ICING Cooking time: 2 hours with decoration Without resting time

Method 1. Preheat the oven to 200C/180C fan/gas mark 4.

2. Melt the sugar, syrup, and butter in a saucepan, then add the spices and bicarbonate of soda and stir well.

3. Cool the mixture down, then mix in the egg and sift the flour and salt into the mixture. Now knead into a smooth dough, then divide into two and form into round balls. Wrap in cling film and allow to rest for one hour in the refrigerator.

4. Roll the dough out on a floured surface to about 3-4 mm thick.

Cut out round shapes with a 5 cm round cookie cutter. Place the round pieces of dough on a baking tray lined with baking paper, gather the leftover dough, and roll out again. Continue until all the dough is used.

5. Bake for 10-12 minutes, leave to cool on baking trays until crisp, then move to a wire rack.

Ingredients 3 egg whites 500-600g icing sugar Method 1. Whisk the egg whites until lightly whipped. Add the icing sugar, a few tbsp at a time, whisking continuously until all is incorporated. Continue whisking until the icing is smooth, shiny and thick enough to form stiff peaks when you lift the whisk.

2. Place the icing in a big bowl, dip the cookies halfway, and use a small spatula to scrape the icing from the back and edges of the cookies. Now place on a sheet of baking paper.

3. Place the little pieces of candied orange peel on the icing sugar before it sets. Let the cookies rest for about an hour before serving.

4. Store in an airtight container.

TIPS 1. You can also just bake and eat the cookies without the icing and candied orange.

2. You can also cut out different shapes and decorate with nuts and sprinkles.

3. This dough can also be used to make a gingerbread house.

4. For an alternative way to decorate the cookies, divide the royal icing into three portions, add a different food colouring to each portion, place in pipping bags, and use to decorate.

CANDIED ORANGE PEEL Ingredients 1 orange, organic 50g caster sugar 100ml water Method 1. Cut the peel from one orange, then place in a small saucepan with sugar and water, and let it simmer for 30 minutes, add more water if the peel dries up.

2. Take the peel out of the sugar, set aside, and cool down.

3. Now cut into small pieces and place on a sheet of baking paper for later use.

GOOD FOOD DESERVES LURPAK

®

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Christmas in the sun?

What fun!

For people who grew up in colder climes, Christmas in the heat can feel a bit odd, but why not embrace the difference? Some of the best memories you’ll make are with family and friends, so pack a Christmas Eve picnic and head for the deser t, swim on the beach on the 25 th , zip down the slopes at Ski Dubai, or spend NYE camping in the mountains. Helen Farmer rounds up some of the must-dos this season WATCH There’s nothing like a show (“It’s behind you!”) to get the whole family feeling festive:

1

Magic Phil’s Cirque Du Silly

Ready for a truly silly show? Dubai’s best-loved children’s entertainer is taking over Theatre by QE2 for his annual antics over two days (9 and 10 December), with both morning and matinee performances. Expect mess, mayhem and a few cheeky jokes for the grown-ups too. Book early as it’s sure to sell out.

2 The Nutcracker

A must for ballet lovers, this classic tale tells the story of a magical night, a Christmas tree and little Clara’s amazing imagination. This production is by the Ballet Theatre and State Opera Orchestra of Astana (Kazakhstan), and takes place at the stunning Dubai Opera.

WEAR:

Looking for Christmas clothes?

Check out next.ae for matching tartan PJs, with UAE-based Lullabae (@lullabaeme) offering buttery soft bamboo sets for your whole family, even the fur babies.

3 Beauty & The Beast

If you’re in the mood for a panto, this is the perfect one for you. The Dubai Panto group is taking over the ballroom at Fairmont The Palm between 14 and 25 December, with prices starting at 75 AED.

4 Snow Cinema

Ski Dubai and VOX Cinemas have joined forces for the region’s first snow cinema. You’ll be wrapped up in winter wear, treated to popcorn and a hot chocolate, and enjoy a festive film. Keep an eye on uae.voxcinemas. com for more information and the line up.

GO For markets, fairs and more:

3 Al Habtoor City’s Winter Garden Already open, this open air celebration of all things festive is welcoming guests (and their dogs!) for food trucks, live entertainment and activities.

MEET SANTA: The big man in red manages to get all over the city, with Wafi Mall a long-standing favourite, while many of the malls offer a grotto too. If you’d like to invite him to your home for a special appearance, Keith Dallison (@kidallison) might be able to help.

1 Winter City

The EXPO site was a winter wonderland in 2022, and it’s back – and bigger than ever, opening on 8 December. Expect singing, Santa, activities, shopping and concerts in the stunning Al Wasl Dome.

2

Madinat Jumeirah Christmas Market

Probably Dubai’s most popular spot at this time of year, from Santa on an abra to child-friendly

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rides, food stations to shopping, it’s free and opens on 15 December.

DON’T MISS Listen out for Farmer’s Kitchen on Dubai Eye103.8FM in collaboration with Spinneys. It airs from 2-5pm on Fridays.

LIVE WELL

What’s in Santa’s

goodie bag

His and her gifts that add a touch of luxury to self-care rituals

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7

4

CLOCKWISE FROM TOP LEFT: 1 Sanctuary Spa Signature Perfect Pamper Parcel; 2 The Fuzzy Duck Refreshing Essential Trio; 3 The Groom Room Ultra Grooming Kit; 4 The Botanist 100% Natural Soywax and Beeswax Candle with Vanilla, Cinnamon and Clove; 5 Neal’s Yard Remedies Restoring Bath Scents Collection; 6 The Luxury Bathing Company Sparkling Pear & Nectarine Blossom Bath Fizzers; 7 The Groom Room Beard Grooming Kit.

153

RECIPE INDEX

START ERS, SOUPS, SALADS & SIDES Triple cheese puffs

peppercorn butter 20

137

Date and nut-baked Saint-Marcellin

138

82

BAKED G O ODS & DESSERTS

85

Cherry, chocolate and pistachio

Roasted lobsters with preserved lemon gremolata

Cheesy roast cauliflower with crunchy almond topping

21

Sage and onion shish tawook with

Honey-mustard cheese straws

21

roasted pumpkin hummus

Roasted Brussels sprouts with lemony toum

27

Mini kofta bites with zesty

babka wreath

31

Roasted root veg with crunchy pecan praline

27

pea and mint hummus

85

Very berry mince pies

32

Thryve Wellington

86

Amaretti white chocolate brûléed

Caramelised honey, clementines and fennel preserve

29

Herby parsnip and potato dauphinoise gratin

29

Prawn toast scotch eggs

78

ST UFFING, GR AVY & GLA ZES

Prawn cocktail platter

78

Cinnamon and ClemenGold glaze

62

Smoky maple syrup glaze

Festive Brussels sprouts, kale and crispy shawarma salad

87

DR INKS

meringue yule log

91

Santa ‘bae bae’ milk and cookies sheet cake

91

‘Ginger all the way’ millionaire’s tart

91

‘Sweet but twisted’ candy cane cupcakes

95

62

No-bake christmas pudding cake

95

Spiced brown sugar glaze

63

Self-saucing pudding topped with Frey

Sumac pomegranate glaze

63

chocolate bars

97

Apple cider and thyme glaze

66

Gingerbread and orange chocolate truffle

97

Mistletoe mojito

16

Orange juice and hoisin glaze

66

Nougat-stuffed milk mahony chocolate

Christmas spiced cranberry margarita

32

Cheese and herb cornbread stuffing

70

chip cookies

98

Pineapple coconut snow on the beach

109

Caramelised onion, pear and walnut stuffing

70

No-bake Frey biscuit cake

99

Raspberry, rose and rosemary punch bowl

109

Gruyère and mushroom croissant stuffing

70

Frozen lemon meringue pie with Nestlé® sweetened

Spiced mango mimosa

109

Tarragon and mustard gravy

73

condensed milk drizzle

Pumpkin pie smash

110

Pecan nut and porcini gravy

73

Nestlé® chocolate and peanut butter

Leek and apple gravy

73

MAINS

101

swirl fudge

102

Nestlé® pistachio trifle

102

Roast beef Yorkshire pudding burritos

44

CHEESE

Christmas dinner sausage rolls

45

Caramelised onion and Machecoulais

candy canes

103

Vegan toad in the hole

46

tarte tatin

117

Pistachio cream buns

105

Beetroot and Valençay phyllo tartlets

119

Burnt honey and apple cider pie with

121

spiced whipped cream

Maple glazed Christmas burgers with brie and cranberry chutney

47

The French cheeseboard

Roast turkey and cranberry quiche

48

Caciocavallo risotto with roasted

Nestlé® caramel dulce de leche churro

105

Sugared phyllo and rosewater whipped

cherry tomatoes

123

cream Eton Mess

107

Béarnaise and crispy potato roses

53

Aged Pecorino crostini chips

125

Pecan and caramel shortbread bars

112

Loaded beef Wellington

53

Herby lemon frico friulano

126

Meringue snowmen

141

The Italian cheeseboard

127

Polar bear doughnuts

141

Red Fox Welsh rarebit toasts

128

Chocolate pinecone cakes

141

The British cheeseboard

130

Snowballs

141

Creamy baked red onions with Brie

137

Jelly snow globe cheesecakes

141

Snowflake crisps

144

Dukkah-crusted beef rib roast with chermoula

Bresaola-wrapped beef sirloin with crispy tarragon

53

Rolled oregano leg of lamb with

154

Broccoli and Comté pithiviers 78

Salt-and-pepper baked whole crab with green

roasted Greek salad

58

Lamb crown roast with saffron rice pilaf

58

BECAUSE TASTE IS E V E R Y T H I N G. For seasonal recipe inspiration, visit www.kerrygold.com/ara bia

NOTHING COMES CLOSE TO THE UNIQUE TASTE OF KERRYGOLD PURE IRISH BUTTER, M A D E F R O M J U S T T W O I N G R E D I E N T S.