Drunken berries with cream
This alternative dessert couldn’t be simpler or more seasonal Ingredients: Directions: Nutrition per serving:
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Salt crust sirloin with roasted beetroot & horseradish cream
Try this flavourful recipe for a new take on roast beef
Ingredients:
- 12 small young beetroot
- 2 tbsp olive oil
- 1½ kg piece boneless sirloin beef
- 1 tbsp Maldon sea salt
- 3 tbsp horseradish sauce from a jar
- 200ml tub crème fraîche
- 2 tbsp snipped chives
- 2 tbsp parsley chopped
Directions:
- Preheat the oven to fan 160C/conventional 180C/gas 4. Trim the beetroot, scrub well and pat dry with kitchen paper. Tip into a roasting tin and toss in 1 tbsp of the oil. Bake for 2 hours until tender. You can check by giving them a squeeze – if cooked they will feel slightly soft. Set aside.
- Sprinkle the surface of the meat with the sea salt and freshly ground black pepper. Heat the remaining oil until very hot in a large frying pan, add the meat and sear on all sides until evenly browned. Transfer to another roasting tin and roast for 40-50 minutes for medium.
- Remove from the oven, set on a board, cover tightly with foil and leave to rest for 10 minutes. While the meat is resting, return the beetroot to the oven to reheat for 10 minutes. Meanwhile, mix the horseradish with the crème fraîche and season with salt and pepper.
- To serve, thinly slice the beef and arrange on warmed plates. Cut each beetroot almost in half and set beside the beef. Spoon horseradish cream on top and sprinkle with parsley and chives. Serve with crushed potatoes with rocket and lemon.
Nutrition per serving:
- kcal611
- fat38g
- saturates17g
- carbs8g
- sugars1g
- fibre2g
- protein59g
- salt2.29g
Barney’s roly-poly mince pies
Related topic: Tadalafil: Understanding the ‘Happy Weekend’ Pill and Its Uses Contains pork – recipe is for non-Muslims onlyThese aren’t really pies – they’re more like Catherine wheels or miniature Danish pastries and are great fun for Christmas Ingredients: Directions: Nutrition per serving:
White chocolate fondue
Divine white chocolate fondue in which to dip summer fruits Ingredients: Directions: Nutrition per serving:
Easiest ever seafood risotto
Risottos have a reputation for being difficult to make, but this microwaved one-pot dish changes that!
Ingredients:
- 1 onion, finely chopped
- 1 head fennel, finely sliced
- 1 tbsp olive oil
- 300g risotto rice
- 500ml fish stock or vegetable stock
- 300g bag frozen seafood mix, defrosted
- 100g frozen peas
- 3 tbsp grated parmesan
- 1 lemon, grated zest and juice
- handful parsley leaves, roughly chopped
Directions:
- Tip the onion and fennel into a bowl, toss in the oil and microwave on High for 5 mins. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to microwave on High for 10-15 mins more or until the rice is just on the verge of being cooked.
- Throw in the seafood and peas, cover and continue to microwave on High for 2-3 mins until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over parsley and lemon zest.
Nutrition per serving:
- kcal419
- fat7g
- saturates2g
- carbs64g
- sugars0g
- fibre4g
- protein29g
- salt1.16g
Warm avocado salad with spicy chorizo
Contains pork – recipe is for non-Muslims onlyAn easy-to-make advocado salad for a main meal that’s ready in 20 minutes Ingredients: Directions: Nutrition per serving:
Buttered Jerseys
A taste of spring with glorious, fresh buttered Jersey Royals Ingredients: Directions: Nutrition per serving:
Skirlie mash
‘Skirlie’ is a Scottish word for toasted oatmeal, which gives a crunchy texture to mashed potato – try this as a side dish at your Hogmanay celebration
Ingredients:
- 1kg floury potatoes
- 85g butter
- 2 onions, finely chopped
- 50g pinhead or medium oatmeal (not flakes)
- 6 tbsp double cream
- handful curly parsley, chopped
Directions:
- Boil the potatoes until very tender, about 20 mins. Meanwhile, make the skirlie. Heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. Add the oatmeal and stir until the butter is absorbed and the mix looks dry. Continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. Remove and keep warm.
- Drain the potatoes, return to the hot pan and mash really well. Beat in the cream, parsley and skirlie, then season to taste. Serve immediately before the skirlie softens.
Nutrition per serving:
- 1kg floury potatoes
- 85g butter
- 2 onions, finely chopped
- 50g pinhead or medium oatmeal (not flakes)
- 6 tbsp double cream
- handful curly parsley, chopped
Rhubarb fool trifle
This is a lovely way to use rhubarb and makes a great centre piece for a party Ingredients: Directions: Nutrition per serving: