boxing day

Such a treat on Christmas Eve or for any deluxe special occasion. The chips are gilding the lily, but why not?

Lobster thermidor

1x750 grams/1½lb lobster, cooked

grams/¾oz fresh parmesan, grated

butter

shallot, finely chopped

275 milliliters/10fl oz fish stock

55 milliliters/2fl oz white wine

110 milliliters/4fl oz double cream

½ tsp English mustard

parsley

½ lemon, juice only

salt and black pepper

potatoes,

vegetable oil,

A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Creamed leek tart

plain flour, plus extra for dusting

unsalted butter,

tbsp iced water

unsalted butter

leek, sliced lengthways then into 2.5cm/1in pieces

½ tbsp plain flour

milk

double cream

eggs

gruyère, grated

tsp English mustard

Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.

Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.

Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.

Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

"This recipe is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I’ve even enjoyed it as a lovely lunch with a big old salad. Delicious." - Jamie Oliver

Recipe taken from Jamie Oliver's Christmas Cookbook, Penguin Random House, $55

Balsamic potatoes, sweet red onions, thyme, garlic and rocket

2.5kg Maris Piper (or other) potatoes

Extra virgin olive oil

red onions

garlic

cheap balsamic vinegar

(15 grams) thyme

rocket

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Traditionally this French dish is sautéed on the hob, but if you’re serving as a Sunday roast accompaniment all that last-minute fuss can be a distraction. This is finished in the oven instead. This dish also makes for a simple vegetarian supper served with some sharply dressed salad leaves.


Lyonnaise potatoes

onions,

olive oil

thyme

garlic cloves, thinly sliced

If you (miraculously!) have a bit of panettone leftover this Christmas and plenty of eggs and cream around, use it to give bread and butter pud an upgrade.

Panettone bread and butter pudding

panettone,

300 milliliters/10fl oz fruit compôte (blackberry is nice)

egg yolk

200 milliliters/7fl oz full-fat milk

200 milliliters/7fl oz double cream

caster sugar

icing sugar,

pouring cream (optional)

A favourite for Christmas, a baked ham is an easy way to feed a crowd. Many hams don't need soaking these days, so ask your butcher if you're not sure.

Boiled And Baked Ham

5½ -7¼kg/12-16lb ham

onions, quartered

cloves

black peppercorns

bay leaf

tbsp English mustard

300 milliliters/½pint chicken stock (to make a gravy)

Boiled and baked ham

Veggie sausage rolls are easy to make and ideal for serving at a party or keeping in the fridge for a festive treat. These are packed with savoury cheesy stuffing and cranberries.

Veggie Sausage Rolls

175 grams/6 ounces crustless day-old wholemeal bread, torn into pieces

butter,

leeks (150 grams/5½oz trimmed weight), thinly sliced

sage leaves, finely chopped

thyme leaves

free-range eggs, 1 beaten for egg wash

120 grams/4 ounces Parmesan (or alternative vegetarian hard cheese), grated

grams/3½oz manchego (or alternative vegetarian hard cheese), grated

500 grams/1lb 2 ounces pack all-butter puff pastry

tsp plain flour,

grams/1¾oz cranberries

Veggie sausage rolls

Got a crowd to feed? Mary's hearty beef and ale stew recipe is perfect and the oven does most of the work for you. 

For this recipe you will need a deep ovenproof casserole dish with a lid.

Beef And Ale Stew With Horseradish Dumplings

beef,

shallots

carrots, thinly sliced

200 grams/7 ounces button mushrooms, left whole

grams/1¾oz plain flour

500 milliliters/18fl oz ale

150 milliliters/5fl oz beef stock

2–3 tbsp onion marmalade

Worcestershire sauce

bay leaves

gravy browning (optional)

175 grams/6 ounces self-raising flour,

75 grams/1¾oz suet, shredded

horseradish

Beef and ale stew with horseradish dumplings

This easy gingerbread  recipe is great for baking with children, and it makes a lovely homemade Christmas present. Make gingerbread men or any other shape!

Each serving provides 161 kcal, 2g protein, 25g carbohydrates (of which 11.5g sugars), 6g fat (of which 3.5g saturates), 0.7g fibre and 0.3g salt.

Gingerbread Men

350 grams/12 ounces plain flour, plus extra for rolling out

tsp bicarbonate of soda

ginger

cinnamon

grams/4½oz butter

brown sugar

free-range egg

golden syrup

writing icing (optional)

cake decorations (optional)

Gingerbread men

Mary Berry shows you how to make a foolproof chocolate yule log a.k.a Bûche de Noël. It's utterly delicious and a perfect alternative to Christmas pudding! 

Mary Berry'S Yule Log

grams/3½oz caster sugar

65 grams/2½oz self-raising flour

grams/1½oz cocoa powder

300 milliliters/½ pint double cream

chocolate

300 milliliters/½ pint double cream, whipped

robin

Mary Berry's yule log

This is a ‘quick’ panettone recipe which delivers on flavour and texture. It’s my go-to for a last-minute Christmas cake!

For this recipe you will need a 18cm/7in deep cake tin.


Easy Panettone

150 milliliters/5fl oz milk, warmed

tsp fast-action dried yeast

100 grams/3½oz golden caster sugar

eggs,

butter, melted

tbsp Marsala wine

tsp vanilla extract

salt

grams/5½oz raisins

tbsp orange juice

75 grams/2½oz candied peel

oil,

egg,

tbsp flaked almonds

Easy panettone

Comfort food at its best, this creamy and indulgent vegan mac and cheese is a pure crowd pleaser. You could also use truffle oil instead of olive oil for a luxuriously fragrant sauce. 

If you don't use it already, nutritional yeast is a "cheesy" substitute. It often comes in flakes, which makes it brilliant to stir into warm sauces like this one. It creates a luxurious, tangy, silky sauce. It is also a vegan source of vitamin b12.

Each serving provides 490kcal, 10g protein, 58g carbohydrate (of which 2g sugars), 23g fat (of which 8g saturates), 5g fibre and 2.1g salt.

Vegan Mac And Cheese

250 grams/9 ounces vegan dried macaroni

400 milliliters/14fl oz oat milk

yeast (optional)

garlic cloves, chopped, garlic powder

black pepper

tsp smoked paprika

Dijon mustard

tbsp cornflour

cheese,

garlic clove, finely chopped

Brussels sprouts, trimmed and finely sliced

Vegan mac and cheese

A classic Christmas combination – and it counts as two of your 5-a-day

Brussels sprouts with bacon &amp; chestnuts

¼kg Brussels sprouts,trimmed (or if buying pre-trimmed, buy 1 kg)

rashers smoked streaky bacon,cut into bite-sized pieces (or use more, if you like)

vacuum-packed chestnuts

Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.

Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.

Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.

Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.

Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.

Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

This deliciously creamy eggnog recipe is a little taste of Christmas history. George Washington, the first American president, even made his own eggnog, and is very clear about ageing it for a few days to let the flavour mellow.

Eggnog

150 grams/5½ oz golden caster sugar

500 milliliters/18fl oz whole milk

400 milliliters/14fl oz double cream

350 milliliters/12fl oz rum, bourbon

nutmeg,

Trust Mary Berry's leek and Stilton quiche recipe for a picnic or buffet. It's as reliable as she is.

You will need a 28cm/11in loose-bottomed, deep quiche tin – ideally fluted.

Leek and Stilton quiche

flour

water

leeks, thinly sliced

celery,

free-range eggs

450 milliliters/16fl oz double cream

150 grams/5½oz Stilton cheese,

Enjoy fantastic contrasts in this zingy salad - salt, sweet and sour flavours combine with warm duck and chilled fruit.

Crispy duck salad

duck legs

½ chilled watermelon, skin removed, flesh chopped

fresh pomegranate, seeds only

mint, leaves picked and roughly torn

leaves

red chillies (to taste)

tbsp dark soy sauce

tbsp Thai fish sauce

limes, juice only

½ tsp ground Sichuan pepper

A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer. Vegan comfort food at its best. 

Each serving provides 552 kcal, 10g protein, 67g carbohydrate (of which 13g sugars), 22g fat (of which 3g saturates), 6g fibre and 1.3g salt.

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