These home-cooked, chutney-flavoured sausage rolls will make a grand final party great!

Sausage rolls with spicy tomato sauce

tomato chutney

Italian tomatoes

tsp chilli powder

basil leaves

(25 x 25cm) frozen ready-rolled puff pastry, thawed

pork or sausage mince

(1 cup) fresh breadcrumbs (made from day-old bread)

brown onion, finely chopped

tsp chopped fresh thyme

egg, lightly beaten

poppy seeds

This is rich and indulgent (as all festive puds should be) and suitably Christmassy with its red cherries and green pistachios. December isn’t known for its cherries so use frozen instead; poached with wine and spices, they are full of festive cheer.

Pistachio tiramisu with boozy cherries

pack 10 Essential Chocolate Mini Rolls, halved lengthways

75 g dark chocolate, finely grated

Step 1

For the cherries, put all the ingredients ina frying pan over a low-medium heat; cover with a lid and simmer gently for 5 minutes. Remove the lid and continue to cook on
a moderate heat, giving an occasional stir to prevent sticking, until the liquid has reduced down and become syrupy. Discard
the cinnamon sticks and set aside to cool.

Step 2

For the pistachio cream, toast the pistachios in a frying pan over a medium heat for a few minutes, then leave to cool
slightly. Tip into a food processor and whizz to a fine powder. Spoon out 40g and set aside, then continue to whizz the remaining nuts for several minutes until they form a paste; set aside. In a large
bowl, whisk together the egg yolks, sugar and flour with a pinch of salt, until pale and thick. Gently heat the milk until almost boiling, then slowly pour over the egg yolk mixture, whisking until smooth. Return to the pan and cook over a low-medium heat, whisking constantly for about 10 minutes, until thickened. Spread over a plate, cover the surface with baking parchment, cool and chill. Once cold, whisk the cream to soft peaks, fold 1 tbsp of it into the pistachio paste to loosen it, then fold into the chilled egg mixture with the pistachio paste until combined.

Step 3

For the whipped mascarpone, in a large bowl use electric beaters (or a stand mixer) to whisk the mascarpone and cream until smooth, then add the sugar and Marsala; continue to whisk until it forms stiff peaks.

Step 4

To assemble the tiramisu, in a deep-sided 2 litre dish lay out ½ the mini rolls (in one layer). Spoon over ½ the cherries and their syrup, then ½ the pistachio cream, followed by ½ the whipped mascarpone. Repeat the layers, then sprinkle over the grated chocolate and reserved ground pistachios (in diagonal stripes, if liked). Chill for a few hours before serving.

This no-bake cake is a delicious mash-up of sugar, spice and all things nice… You could swap the pistachios for cashews or walnuts, and the ginger nuts for digestives or rich tea biscuits.

Chocolate & date fridge cake

bar Waitrose Belgian Dark Chocolate (72% cocoa)

bar Waitrose Belgian Dark Chocoloate (54% cocoa)

g unsalted butter, cubed

Medjool Dates, pitted and chopped

75 g pistachio nut kernels

g pumpkin seeds

g Essential Ginger Nuts,

Line an 18cm x 18cm square tin with baking parchment. Roughly chop both bars of chocolate and put in a heatproof bowl with the butter. Set the bowl over a pan of gently simmering water (ensuring the bottom of the bowl doesn’t touch the water). Stir occasionally until everything has melted. Take off the heat; stir until combined.

Stir most of the dates, pistachios, pumpkin seeds and ginger nuts into the chocolate mixture, reserving a few to decorate the top. Add a good pinch of salt, then tip into the lined tin. Press down with the back of a spoon to smooth the surface. Scatter over the remaining dates, nuts, seeds and biscuit chunks.

Leave at room temperature to set for 1 hour, then cover and chill until set firm. Take out of the fridge for 5 minutes before cutting into slices about 2cm thick and then in half to serve. Store any leftover cake in an airtight container in the fridge for 1 week.

This tart combines juicy plums, a soft, almond flavoured filling and a buttery base to make for a beautiful treat.

Sticky plum and almond tart

250 g shortcrust pastry

150 g butter,

150 g golden caster sugar

essential Waitrose Eggs

75 g ground almonds

75 g essential Waitrose self-raising flour

½ tsp baking powder

tsp vanilla extract

400 g essential Waitrose Home Ripening Plums, stoned and quartered

tbsp flaked almonds

apricot jam

Preheat the oven to 180ºC, gas mark 4. Roll out the pastry thinly on a floured surface and use to line a 23cm deep, loose-bottomed tart tin. Chill for 5 minutes.

Meanwhile, place the butter, sugar, eggs, ground almonds, flour, baking powder and vanilla extract in a large bowl and whisk until well blended.

Spoon the filling into the tart case then press the plums evenly into the mixture (they will sink into the centre as the tart bakes). Scatter over the flaked almonds and bake for 40 –45 minutes until risen and golden brown.

Melt the apricot jam with 1 tbsp water in a small pan. Brush over the top of the tart and leave to cool. Cut into slices and serve.

Risotto is classic comfort food. Lemon zest offers a bright shaft of sunshiny contrast to bitter, wintry kale – a reminder that there are warmer days ahead.

Kale & lemon risotto

150 g Pentland Brig kale

unsalted butter

echalion shallot, finely chopped

celery sticks, finely chopped

clove/s garlic, finely chopped

200 g carnaroli risotto rice

dry white wine

500 ml chicken or vegetable stock

grated,

Bring a large pan of water to the boil. Blanch the kale in it for 1 minute, drain, then refresh in ice-cold water. In a food processor, or using a stick blender, blend until you have a purée, adding a splash of water if needed, and set aside.

Melt 30g butter in a large saucepan and sauté the shallot and celery for about 7 minutes, until soft. Add the garlic and ½ the lemon zest; fry until fragrant, then add the rice and toast, stirring for 3 minutes until the edges are turning slightly translucent. Pour in the wine and let it bubble down and evaporate (about 30 seconds). Put the stock and 500ml water in a small pan and heat over a medium heat.

Next, spend around 20-25 minutes pouring in ladlefuls of hot stock one at a time, stirring all the time and letting each ladleful absorb before adding the next one. Finally, stir in the kale purée, heat through, then beat in the remaining 30g butter and the pecorino. Add the lemon juice to taste, scatter over the remaining lemon zest and serve with extra pecorino scattered over.

These crispy filo pastry parcels are packed with chopped king prawns, salad onions and pak choi, marinated in ginger paste and oyster sauce. The dipping suace uses sweet chilli, ginger paste, lime juice and soy sauce for a spicy and tangy kick.

Crispy prawn parcels with chilli dipping sauce

g butter, melted

Waitrose

salad onion, finely chopped

tsp ginger

tbsp oyster sauce

sesame oil

¼ tsp table salt

Jus-Rol Filo Pastry sheets

Plain flour, to dust

tbsp Cooks’ Ingredients Sweet Chilli Sauce

lime

tbsp Kikkoman Soy Sauce

60 g Sharwood’s Prawn Crackers

red chilli finely sliced, to serve

onion

Preheat the oven to 200°C, gas mark 6 and brush 2 large baking sheets with a little melted butter. Finely chop the prawns, pak choi and salad onion. Put in a bowl with half the ginger paste, the oyster sauce, oil and salt. Mix together.

Place one sheet of filo on a lightly floured surface. Top with 2 more sheets, brushing with butter between each one. Cut the stack in half lengthways, then across 3 times, to make 8 squares about 11-12cm in size. Repeat with the remaining 3 sheets to give 16 triple-layered squares in total.

Place 1 tablespoon of mixture into the centre of each square. Brush the edges with butter, then fold in each corner, slightly overlapping, to form an envelope.

Place onto the baking sheet and cook for 8-10 minutes until golden and piping hot throughout. Meanwhile, mix the chilli sauce with the remaining ginger paste, lime juice and soy sauce. Serve the hot parcels scattered with chilli and salad onion, with the crackers and chilli sauce on the side.

This filo pie is perfectly crispy and packed full of flavour. A take on the Greek dish, Spanakopita, it's easy to prepare and works brilliantly with salad, with lunches or dinners.

Spinach, pine nut & feta filo pie

butter

red onion,

spinach leaves, washed

nutmeg

essential Waitrose Free Range Eggs, beaten

feta,

g pine nuts, toasted

pot Waitrose Green Pesto With Basil

270 g Jus-Rol 6 Filo Pastry Sheets

Preheat the oven to 200°C, gas mark 6. Heat half the butter in a large pan, add the onion and cook over a medium heat for 3–4 minutes until softened. Add the spinach and cook until wilted. Remove from the heat and add the nutmeg, then leave to cool.

Stir the eggs, feta and pine nuts into the cooled spinach mixture with the pesto and season. Line a buttered 20 x 30cm oblong, deep baking tin with half the filo sheets, brushing each with a little melted butter and leaving the edges over the sides of the tin. Spoon in the spinach mixture and spread level. Fold over the edges of the filo sheets to cover the filling and brush with butter. Arrange the rest of the filo sheets crumpled over the filling to cover. Brush with any remaining butter.

Bake for 30 minutes until crisp and golden. Serve warm or cold, cut into squares.

A plentiful platter full of smokiness and zing – perfect for easy weeknight sharing, or a relaxed barbecue.

Seared bavette steak with baba ganoush & pomegranate

350 g packs 2 British Beef Bavette Steaks

aubergines

olive oil

pomegranate, seeds

clove/s garlic

tbsp Cooks’ Ingredients Tahini

150 g pack wild rocket

Crusty bread, to serve

Remove the steaks from the fridge
30 minutes before cooking. Preheat the grill
to high. Cook the whole aubergines on a rack
under the hot grill for a 10-15 minutes, turning
often, until charred all over and soft inside.
Set aside in a bowl. Pat the steaks dry with
kitchen paper, season generously, then rub all
over with 1 tbsp oil.

Place a large frying pan over a high heat.
When hot, sear the steaks for 2-3 minutes
each side for rare, depending on thickness, until
browned all over. Transfer onto a plate to rest
for at least 5 minutes. Mix the pomegranate
seeds in a bowl with the juice of 1 lemon and
the remaining oil. Season. 

Carefully remove and discard the aubergine
stalks and skins, then roughly chop and put
the flesh into a large bowl. Add the lemon zest
and remaining juice, the garlic and tahini, then
season and mix with a fork to make a rough
purée. Spoon the warm baba ganoush onto
a large platter.

Slice the steak as thinly as possible across
the grain. Arrange on top of the baba ganoush.
Spoon over some lemony pomegranate, and
top with some rocket and pistachios. Serve the
remaining rocket, pomegranate and pistachios
alongside as a salad. Delicious with crusty bread
to mop everything up. 

Treat yourself to this recipe on Christmas Day and you'll be hankering after turkey all year round! The white wine makes the meat incredibly juicy but also lends a subtle acidity to balance all those fragrant herbs, which are inspired by those used in Italian porchetta. A modern classic. Angela Hartnett prepares this recipe for Nick Grimshaw and guest Keira Knightley on episode 15, season 8 of Dish, the Waitrose podcast. It’s served with Angela’s turkey gravy, rosemary-salted roast potatoes, sprouts with chestnuts and pancetta, and roast parsnip & grape salad. Nick starts them off with No.1 Brut Special Reserve Vintage Champagne, then the meal is paired with Castello Colle Massari Montecucco Rosso Riserva. Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

Fennel & citrus roast turkey

free-range turkey (about 5kg)

sea salt flakes

fennel seeds

tsp black peppercorns

g unsalted butter, softened

lemon,

scrubbed,

garlic cloves, crushed

sprig/s rosemary

sprig/s thyme

bay leaves

carrot, halved

celery stick,

onion, halved

500 ml white wine

Rosemary, bay leaves, oranges and pomegranate to decorate (optional)

Remove the turkey from the fridge about 1 hour before roasting, to let it come to room temperature. Calculate the cooking time at 35 minutes per kg (so 2 hours 55 minutes for a 5kg turkey). Put the bird in a large roasting tin and set aside. In a pestle and mortar or spice grinder, finely grind the salt, fennel seeds and peppercorns; set aside. In a bowl, mash together the butter, citrus zests and garlic; set aside. Preheat the oven to 180˚C, gas mark 4.



Carefully push your fingers between the skin and breast meat of the turkey to create 2 pockets, then push in the flavoured butter; smooth it down with your fingers. Sprinkle the fennel salt over the skin of the bird. Put the citrus halves and herbs into the cavity. Put the carrot, celery and onion in the tray; pour in the wine. Cover the tin in a double layer of thick foil, making sure it is well sealed. Roast for the calculated cooking time, minus 20 minutes. After this time, turn the oven up to 200˚C, gas mark 6, remove the foil from the turkey, drizzle the skin with a little olive oil and finish cooking, uncovered.



To test if the turkey is cooked, push a skewer or small knife into the thickest part of the thigh; the juices should run clear. If not, return to the oven for 10 minutes before checking again. Repeat until cooked through and no pink meat remains. Transfer the turkey to a warm serving platter, cover with a layer of foil and a few clean tea towels. Rest for 1 hour-1 hour 15 minutes before carving. To decorate, surround the turkey with fresh herbs such as rosemary and bay leaves, charred orange halves and jewelled chunks of pomegranate, if liked. 



An Ottolenghi recipe. Angela Hartnett serves this recipe with an asparagus, pea & mint salad for Nick Grimshaw and guest Tom Holland on episode 25, 2026 of Dish, the Waitrose podcast. To start, they enjoy sticky pigs in blankets, then the meal is paired with Isula Mea Syrah-Sciaccarellu Rosé IGP Ile de Beauté. Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts. Drizzling honey over grilled halloumi is a tried and tested recipe for success. The Sweet & Smokey blend here is the cherry on top, bringing a bold warmth to this sweet, salty, summery dish. The skewers will be even more special over the barbecue. Serve as part of a mezze-style lunch or dinner. Explore more Ottolenghi recipes for dinner inspiration.

Padrón pepper & halloumi skewers with sweet & smokey honey drizzle

Padrón peppers

salt

halloumi,

Heat 2 large, nonstick frying pans over a medium heat. Put the Padrón peppers in a bowl and toss with ½ tbsp oil and the salt. Thread the halloumi and peppers alternately onto 4 wooden skewers (the skewers may need trimming down to fit in the frying pan). Add the remaining 2½ tbsp oil to the hot pans. Gently fry the skewers for 12-14 minutes, carefully flipping halfway through the cooking time, until a golden-brown crust has formed and the cheese has softened. Remove from the pan and leave to rest for 2 minutes.

Meanwhile, make the sauce by mixing all the ingredients together. To serve, put the skewers on a large sharing platter, drizzle liberally with the sauce and sprinkle everything with a pinch of sea salt flakes.

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Top 10 p recipes from across the web

The most viewed p recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sausage rolls with spicy tomato sau...

Pistachio tiramisu with boozy cherr...

Chocolate & date fridge cake

Sticky plum and almond tart

Kale & lemon risotto

Crispy prawn parcels with chilli di...

Spinach, pine nut & feta filo pie

Seared bavette steak with baba gano...

Fennel & citrus roast turkey

Padrón pepper & halloumi skewers wi...

The most viewed p recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine