Easy Christmas Recipe Inspiration

1. Finely chop cranberries, figs, pistachios, grilled peppers, herbs and grate the Parmesan.
2. Add everything to a shallow bowl with the herb oil, orange zest, sea salt and chilli flakes. Stir gently to combine.
3. Finish with balsamic vinegar and honey. Serve with warm focaccia or sourdough for dipping.

Method:

1. Toss whole carrots with rosemary oil, hot honey, salt and pepper.
2. Roast until tender and slightly caramelised at the edges.
3. Blend ricotta with a squeeze of lemon until smooth and creamy.
4. Spread the whipped ricotta onto your serving plate.
5. Lay the hot honey carrots on top.
6. Lay the hot honey carrots on top.
7. (Optional) Add an extra drizzle of hot honey before serving.

Method:

1. Heat cranberries in a pan with balsamic vinegar and a drizzle of honey until soft and sticky.
2. Toast baguette slices lightly.
3. Add brie to each slice and warm in the oven until soft.
4. Spoon cranberries over the brie.
5. Finish with edible flowers or micro herbs.

Method:

1. Cook pear slices in a pan with a little butter and brown sugar until golden.
2. Toss beetroot with rocket.
3. Lay the caramelised pear over the rocket
4. Crumble feta over the top.
5. Sprinkle with chopped pistachios.
6. Drizzle with olive oil and lemon juice.
7. Season lightly and add edible flowers.
8. Season with salt and pepper.

Method:

1. Heat the cream gently until just simmering.
2. Pour the hot cream over the chopped chocolate and leave to stand for 1 minute.
3. Stir until smooth, then mix in the butter, cinnamon, nutmeg, vanilla and salt.
4. Chill the mixture for around 2 hours, until firm enough to shape.
5. Roll into small truffles.
6. Coat in the cocoa powder mix or dip into melted dark chocolate.
7. Finish each truffle with a single edible flower.