miriam nice

Upgrade this picnic family favourite with a tangy chorizo and blanched almond shell, covering perfectly soft-set yolks

Chorizo Scotch quail’s eggs

tbsp vinegar

quail’s eggs

stale bread

blanched almonds

parsley

cooking chorizo

hen’s eggs

tbsp plain flour

sunflower oil,

tsp smoked paprika

Fill a large pan with water and a good-sized bowl with iced water. Bring the water in the pan to a rolling boil, add the vinegar, then slowly lower in your quail’s eggs with a spoon. Let them cook for 1 min, then quickly take the pan off the heat and let them sit in the water for 30 secs. Scoop the eggs out with a slotted spoon and plunge straight into the bowl of iced water. Leave them to cool for 10 mins while you prepare the coatings.

Put the stale bread, almonds and parsley in a food processor and blitz until evenly chopped into very fine pieces, then season well and transfer to a shallow dish. Remove the outer casing from the chorizo and discard it, roughly chop the chorizo and put it in the food processor along with 1 hen’s egg. Blitz briefly until just smooth. Divide the mixture into 12 patties and put them on a plate or tray. Set up 3 bowls with the flour in one, remaining egg, beaten, in the second, and the crumb mix in the third.

Carefully peel the quail’s eggs, taking care not to expose the yolk, which should be softly boiled. Place 1 chorizo patty on top of a piece of cling film. Flatten it as thin you can, then put a quail’s egg on top. Use the cling film to help you draw the edges of the patty up and around the egg until it’s completely enclosed. Twist the ends of the cling film together to tightly form it into a ball. Unwrap the Scotch egg and roll it first in the flour, then dip in the beaten egg, followed by rolling it in the crumb mix. Repeat the beaten egg and crumb mix step to ensure a generous coating, then repeat the whole process for the rest of the eggs.

Half-fill a medium-sized saucepan with sunflower oil and heat it until it reaches around 180C. Lower in the Scotch eggs using a slotted spoon and fry for 5 mins. Only cook 2 or 3 at a time to avoid overcrowding. If the Scotch eggs are browning very quickly, turn the heat down, but do leave them in the oil for the full 5 mins to ensure the chorizo is cooked through. When done, scoop them out with a slotted spoon onto a plate lined with kitchen paper to absorb some of the oil. Repeat with all the eggs. While still hot but cool enough to be handled, cut each in half and arrange on a platter.

In a small bowl, stir the mayonnaise and smoked paprika together, and serve as a dip on the side.

These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they’re quick to prepare

Honey-roasted parsnips

parsnips

tbsp flour

tbsp honey

sunflower oil

tbsp butter

Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.

Drain in a colander and let them steam-dry for a few mins.

Heat oven to 190C/170C fan/ gas 5.

Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.

Put the parsnips in a&nbsp;<a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>&nbsp;with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.

Roast for 40 mins, turning halfway, until golden.

Wilt spinach with garlic and spices, then pile onto small, warm pieces of naan bread and top with halloumi for an attractive vegetarian canapé

Naan, spinach & halloumi bites

garlic cloves

tsp garam masala

baby spinach

packs halloumi cheese

naan bread

Warm the butter in a large pan with the crushed garlic cloves and garam masala. Roughly chop the washed baby spinach and add to the melted butter and spices. Cook until the spinach has wilted, then season to taste.

Cut the halloumi into cubes and grill the tops until golden. Heat the naan breads under the grill &ndash; just to warm through &ndash; then spread with the spinach mixture.

Evenly distribute the grilled halloumi over the bread, then cut the bread to fit the cheese, and secure with cocktail sticks. Serve warm.

Master the omelette with our simple recipe then add the filling of your choice – grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.

Basic omelette recipe

eggs,beaten

butter

Season the beaten eggs well with salt and pepper. Heat the oil and butter in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> over a medium-low heat until the butter has melted and is foaming.

Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.

At this point you can fill the omelette with whatever you like – some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>. Slide onto a plate to serve.

Easy, American-style, fluffy pancakes are great for feeding a crowd at breakfast or brunch. Top with something sweet like fruit, jam or syrup, or rashers of crispy bacon.

American pancakes

self-raising flour

½ tsp baking powder

golden caster sugar

eggs

melted butter,plus extra for cooking

milk

vegetable oil,for cooking

maple syrup

toppings of your choice,

Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.

Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.

Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.

The gentle, even heat from a slow cooker means the mulled wine doesn't boil and the flavours stay fresh, leave it to heat while you eat, drink and be merry!

Slow cooker mulled wine

x red wine

Cointreau

oranges

lemon

cinnamon

star anise

cloves

orange

Put all the ingredients (except the slices of orange) in a slow cooker on low for 1 1/2 - 2hrs until hot. Ladle into heatproof glasses and serve with slices of orange. Using the 'keep warm' setting (if your cooker has one) will ensure the mulled wine stays hot during the party.

This vegan wrap doesn't require any cooking, just lashings of lime and chilli sauce for delicious festival or camping sustenance

No-Cook Festival Burrito

bulgur wheat

cherry tomatoes

tortilla wraps

kidney beans, drained

can sweetcorn, drained

smoked tofu(we used Taifun smoked tofu with almonds and sesame seeds)

grilled red peppers

avocado, roughly chopped

tbsp tahini

lime, quartered

chilli sauceto serve (optional), we used Sriracha

scissors

food bag

camping plates, bowls and cutlery

flaskof very hot water (min 100 milliliters)

No-cook festival burrito

Put the bulgur wheat into a bowl and add 100ml of boiling water. Cover and leave to soak for 35-40 mins.

Put the cherry tomatoes into a food bag. Holding the end of the bag closed loosely with one had squish the tomatoes through the bag with the other &ndash; like popping bubble wrap. This should separate the juice from the rest of the tomatoes without making a mess or needing a knife and chopping board. Carefully pour the tomato juice into the bowl of bulgur wheat, reserving the tomato pieces inside the bag for later.

When the bulgur wheat has finished soaking, give it a stir and season with salt and pepper. In a small bowl or cup mix the tahini with 3 tbsp of water to make a smooth, pourable sauce then set aside.

Lay the tortilla wraps out onto a big board or onto four&nbsp;plates and divide the bulgur wheat, kidney beans and sweetcorn between them (try to keep the filling in the middle). Crumble the smoked tofu over the top then add the crushed tomatoes, grilled peppers, avocado pieces and a good drizzle of the tahini sauce, a squeeze of lime and some chilli sauce, if you like.

Fold the right and left sides of the wrap in to the middle first and then roll the bottom all the way over to completely enclose the filling inside each wrap, push down to seal. Serve immediately with extra lime and chilli sauce on the side.

Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal

Squash Quesadillas

chopped butternut squash

feta, crumbled

bag watercress, spinach & rocket

flour tortillas

Squash quesadillas

Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.

Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.

More than just gingerbread, these Christmas cookies have our special festive spice mix and are dipped in dark chocolate. Get the kids involved in baking them

Honey & Spice Cookies

plain flour

tbsp festive spice

½ tsp cream of tartar

dark chocolate

Honey & spice cookies

Rub the butter into the flour in a large bowl until you have fine crumbs. Stir in the beaten egg, our&nbsp;<a href="https://www.bbcgoodfood.com/recipes/festive-spice">festive spice</a>, golden caster sugar, honey and cream of tartar. Stir unil a soft dough forms, then wrap in cling film and chill for 20-30 mins.

Heat oven to 180C/160C fan/gas 4. Roll out the dough, cut into festive shapes and bake for 10-12 mins on lined baking trays. Dip in melted dark chocolate, if you like.

Serve a classic snowball at Christmas for your guests. With advocaat, lemonade and ice, it's the ultimate retro cocktail to celebrate the festive season

Classic Snowball

lime juice

advocaat

sparkling lemonade

ice,to serve

maraschino cherry

Classic snowball

Fill a glass with ice and if using, add up to 15ml of lime juice or lime cordial (or to your taste). Pour the advocaat and lemonade over the ice and stir gently until the outside of the glass feels cold.

Garnish with the maraschino cherry.

Treat yourself to tender, melt-in-the-mouth slow cooker pork belly. Serve in a warming broth or with seasonal vegetables, apple sauce and gravy

Slow Cooker Pork Belly

garlic cloves,crushed

thumb-sized piece root ginger,finely grated

tsp flaky sea salt

soy sauce

pork

onions,sliced

Slow cooker pork belly

Mix together the garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Cook on high for 4 hours.

Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe.

Everybody loves this traditional Christmas side dish and we've got three tasty twists including black pudding, butternut squash and chestnuts – you choose!

Classic Pigs In Blankets

rasherssmoked streaky bacon

chipolatas

Classic pigs in blankets

Heat oven to 190C/170C fan/gas 5. Cut the bacon rashers in half. Wrap a piece of bacon around each of the chipolatas.

Place on a baking tray and cook for 30-35 mins until golden.

Learn how to make this classic coffee cocktail. Our easy recipe uses freshly brewed espresso, a dash of coffee liqueur and a simple sugar syrup.

Espresso Martini

vodka

milliliters espressocoffee

coffee liqueur(we used Kahlua)

coffee beans(optional)

Espresso martini

Start by making the sugar syrup. Put the caster sugar in a small pan over a medium heat and pour in 50ml water. Stir, and bring to the boil.

Turn off the heat and allow the mixture to cool. Put 2 <a href="https://www.bbcgoodfood.com/recipes/martini">martini</a> glasses in the fridge to chill.

Once the sugar syrup is cold, pour 1 tbsp into a cocktail shaker along with a handful of ice, the vodka, espresso and coffee liqueur. Shake until the outside of the cocktail shaker feels icy cold.

Strain into the chilled glasses. Garnish each one with coffee beans if you like.

These chicken skewers in flatbreads taste great as well as being healthy and an easy-to-make dinner for hectic weeknights

Chicken &amp; lemon skewers

pack mint, leaves picked

natural yogurt, plus extra to serve (optional)

lemon,

½ tsp ground cumin

½ tsp ground coriander

ginger, grated

chickenbreasts, each

wholemeal flatbreadsor pittas

Little Gem lettuces, sliced

red onion, sliced, to serve

pickled red cabbage, chilli sauce

skewers

Chop half the mint and put in a bowl with the yogurt, half the lemon juice, all the lemon zest, spices and ginger. Mix well and season with lots of black pepper and a pinch of salt. Add the chicken pieces, mix well and put in the fridge for 20-30 mins. Meanwhile, soak 4 large wooden skewers in water for at least 20 mins (or use metal ones).

When you’re ready to cook the chicken, heat your grill to a medium heat and line the grill tray with foil. Thread the chicken onto the soaked wooden or metal skewers and grill for 15-20 mins, turning halfway through, until browned and cooked through.

Warm the flatbreads under the grill for a couple of seconds, then serve them topped with the lettuce, chicken, red onion, remaining lemon juice and mint, and any optional extras such as extra yogurt or pickled cabbage, chilli sauce and hummus.

Less work than traditional moussaka and gluten-free, our Greek-style bake of potatoes and aubergines layered with lamb mince is topped with crème fraîche

Easy moussaka

potatoes

tbsp olive oil,plus extra for brushing

red onion,sliced

lamb mince

tsp mixed spice

carton passata

tub crème fraîche

cheddar,grated

Boil the potatoes whole for 20 mins or just until tender. Drain and allow to cool.

Return the pan to the heat and add 2 tbsp olive oil and the onion. Cook until softened, then add the lamb. Fry the mince for 5 mins or until cooked through and starting to char. Add the garlic and spice, and stir in the passata. Bring to a simmer, then season to taste, take off the heat and set aside until needed.

Heat oven to 220C/200C fan/gas 7. Warm a griddle pan over a high heat and brush a little oil over the aubergines. Grill for 2-3 mins each side or until char lines appear. You may have to do this in 3-4 batches.

Once cool enough to handle, cut the boiled potatoes into thick slices. Put 1 tbsp oil in the base of a deep ovenproof dish and start with a layer of potatoes, then aubergines, a sprinkling of seasoning, then a layer of the lamb mixture. Repeat until all the mixture is used up, ending with a layer of aubergines. Spread the crème fraîche over the top and scatter with the cheese. Put in the oven for 10 mins or until the cheese is golden.

Combine vodka with peach schnapps and cranberry juice to make a classic sex on the beach cocktail. Garnish with cocktail cherries and orange slices

Sex on the beach cocktail

peach schnapps

cranberry juice

glacé cherries,to garnish (optional)

Fill two tall glasses with ice cubes. Pour the vodka, peach schnapps and fruit juices into a large jug and stir.

Divide the mixture between the two glasses and stir gently to combine. Garnish with the cocktail cherries and orange slices.

Learn how to make fluffy vanilla marshmallows, perfect for a homemade gift, sandwiching in a s'more, or popping into a mug of hot chocolate

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Chorizo Scotch quail’s eggs

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Chicken & lemon skewers