Recipes
Pistachio tiramisu
With moist coffee-soaked sponge fingers, sweet pistachio cream, and velvety mascarpone flavoured with pistachio liqueur, this elevated tiramisu is the ultimate decadent dessert. Make ahead: You can make this tiramisu two days ahead of time and store, covered, in the fridge until ready to serve. Recipe and image from Comfort Bakes by George Hepher (£22, Yellow Kite)
Mincemeat affogato
Ready in just 5 minutes, this mincemeat affogato recipe is the perfect after-dinner treat. To make ahead: Mix the ice cream and mincemeat together and keep it in the freezer until needed. You could mix this up a few days in advance, scoop into freezer-safe serving glasses and store in the freezer until needed, ready to finish on the day. Recipe and image courtesy of Camp Coffee, campcoffee.co.uk
Festive pavlova wreath
This pavlova wreath is the perfect centrepiece for your Christmas table, with deliciously light meringue, whipped cream, and refreshing fresh fruit. Make ahead: You can prepare the meringue base up to a week in advance. Leave it to cool, then store in an airtight container at room temperature. Add the decoration when ready to serve. Recipe and image courtesy of Seggiano, seggiano.com
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Ultimate veggie gravy
Made from a blend of vegetables and enhanced with mustard and rosemary, this vegan gravy is packed with nutrients and flavour. To make ahead: Pour the gravy into a freezer-proof container. Cover and freeze for up to 3 months, or chill for up to 3 days. To serve, slowly reheat the defrosted gravy and bring to the boil. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
What's new?
Shredded sprouts with pancetta
Upgrade your sprouts this Christmas by serving them with tasty pancetta and pinenuts. Recipe and image from The Batch Lady Saves Christmas by Suzanne Mulholland (£25, Ebury Press). Photography by Andrew Hayes-Watkins
Roast potatoes
Cooked in either tasty goose fat or olive oil for a vegan alternative, enjoy the perfect roast potatoes with crispy skins and a fluffy centre. Make ahead: If you want to be super organised, make these now – roast potatoes keep in the freezer for up to 3 months. Recipe and image from The Batch Lady Saves Christmas by Suzanne Mulholland (£25, Ebury Press). Photography by Andrew Hayes-Watkins
Christmas Wellington with walnut pâté
Try this vegetarian Wellington recipe and enjoy layers of golden puff pastry, a hearty mushroom and thyme filling, and delicious walnut pâté. To make ahead and freeze, make the Wellington until end of step 3. Wrap the uncooked, assembled Wellington in foil and freeze. Defrost in the fridge overnight and bake the next day. Brush with beaten egg or plant-based milk and bake at 200°C/180°C fan/gas mark 6, following the instructions above. Recipe and image courtesy of Opies, bennettopie.com, @OpiesFoods
Roast turkey with sage, cheddar and chestnut stuffing
Enjoy succulent turkey wrapped in bacon and stuffed with flavourful sausage meat, cheddar and chestnut stuffing this Christmas. Recipe and image from The Batch Lady Saves Christmas by Suzanne Mulholland (£25, Ebury Press). Photography by Andrew Hayes-Watkins.
Christmas soup
Make this hearty and nutritious soup by combining seasonal vegetables with tangy Stilton. To make ahead, make the soup to the end of step 3. Cool and freeze. When ready to use, defrost the soup and reheat gently until piping hot. Recipe and image courtesy of Borderfields, borderfields.co.uk
Desserts
Spiced Christmas muffins
Made with yoghurt, these spiced muffins are moist and offer a taste of Christmas with flavours of cinnamon, nutmeg, and orange. Recipe and image courtesy of Yeo Valley, yeovalley.co.uk
Christmas wreath bundt cake
Made from mincemeat and decorated with berries and rosemary to look like a Christmas wreath, this spiced fruitcake brings a festive twist to the classic bundt cake. Recipe and image courtesy of the Easy Peasy Baking campaign by UK Flour Millers, fabflour.co.uk
Gingerbread Christmas tree cookies
Enjoy some festive baking with this easy Gingerbread Christmas tree cookies recipe. Recipe and image courtesy of Waitrose,
waitrose.com
Mains
Herby roast pork loin with potatoes
Tender, succulent pork loin paired with aromatic sage and rosemary stuffing – the perfect dish to serve at your next dinner party. Recipe and image courtesy of Winter in Tuscany by Amber Guinness (£29.99, Thames & Hudson)
Butternut squash and pickled walnut wellington
Encase a sweet and nutty butternut squash filling in flaky puff pastry to make this delicious vegan wellington recipe. Recipe and image courtesy of Opies, bennettopie.com, @opiesfoods
Shallot and mushroom galette
This galette is packed with flavour, with caramelised shallots, tender mushrooms, creamy blue cheese and a buttery crust. Recipe and image courtesy of UK Shallots, ukshallot.com
Starters
Easy blini
Whip up fluffy blinis and top with crème fraîche and delicate smoked salmon for a simple and elegant canapé. To make ahead: Store without toppings in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat before serving. Recipe and image from Bon App! by Isabelle Dunn (£30, Smith Street Books). Photography by Alan Benson
Mango and relish tuna rice stacks
Serve tuna and mango on a bed of rice for a satisfying dish that's rich in healthy fats and is gluten and dairy-free. Recipe and image courtesy of Vadasz Pickles & Ferments, @vadaszdeli
Smoked trout paté
Serve our creamy smoked trout paté on crackers for a super easy and delicious Christmas canapé. Recipe and image extracted from The Batch Lady Saves Christmas by Suzanne Mulholland (£25, Ebury Press). Photography: Andrew Hayes-Watkins
