TREAT YOURSELF: Christmas recipes

We've rounded up some festive delights in case you fancy traditional Christmas dinner with all the usual trimmings - but with a little twist:

Gratin of Brussels sprouts with lardons, cream and almonds
(Courtesy of Sophie Brigson, BBC)

Serves 8

900g Brussels sprouts, trimmed
20g butter
4 tsp sunflower oil
150g bacon lardons (or rindless back bacon, cut into short fat strips)
20g flaked almonds
400ml double cream
2½ tsp lemon juice
5½ tbsp fresh white breadcrumbs
4 tbsp freshly grated parmesan cheese
Salt and freshly ground black pepper

Preheat the oven to 200C/400F/Gas 6.
Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost cooked. Drain thoroughly, allow to cool slightly, then cut in half.
Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and sauté for 3-4 minutes, until lightly browned.
Add the sprouts and sauté for a further 2-3 minutes, stirring constantly.
Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.
Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.
Mix the breadcrumbs and parmesan cheese together in a bowl, then sprinkle evenly over the top of the sprout mixture.
Place into the oven and bake for 18-20 minutes, until the top is golden-brown and the cream visibly boiling.

Chestnut, apple, walnut and celery stuffing
(Courtesy of Tamasin Day-Lewis, UKTV Food) 
 
Serves 6

3 tbsp Olive oil
1 large onion, finely chopped
1/2 head celery, finely chopped
110g walnuts, finely chopped
2 tart dessert apples, unpeeled and finely chopped
450g unsweetened chestnut puree
450g sausage meat
225g wholemeal breadcrumbs
2 eggs, beaten
2 tbsp flat-leaf parsley, finely chopped
Salt and fresh ground black pepper
450g vacuum-packed Chestnuts, quartered

Heat the oil in a frying pan over a gentle heat. Add the onion, celery, walnuts and apple and fry until golden and softened.
Transfer the mixture to a large bowl and add the remaining ingredients, mixing well. Use the mixture to stuff the turkey.
Alternatively, the mixture can be cooked for about 30 minutes in a separate roasting tin.

Chocolate Christmas stars with nuts and cranberries
(Courtesy of Waitrose)

Makes 12 stars

2 x 150g packs white chocolate, broken into chunks
75ml double cream
50g shelled pistachios, roughly chopped
50g flaked almonds
100g pack dried cranberries

Line a 20 x 30cm airtight container/ metal tin with baking parchment, leaving some overhanging the edges, which will act as a handle later on.
Bring a pan of water to the boil over a high heat. Place the chocolate and cream in a large bowl. Remove the pan from the heat and place the bowl over the pan, making sure that it does not touch the water. Leave to stand for 10-15 minutes, stirring occasionally, until the chocolate mixture has completely melted.
With the bowl still over the pan of water, stir the pistachios, almonds and cranberries into the melted chocolate and mix thoroughly to coat.
Spoon the mixture into the prepared container or tin and level the surface with the back of the spoon. Cover with cling film and place in the fridge. Leave for 1 hour or until completely set.
Remove the set chocolate from the container using the overhanging parchment 'handle' and place on a board. Use a metal star cutter (about 5cm across) to stamp out 12 shapes. Keep in the fridge until ready to eat.

Lattice Mincemeat Dessert Tart
(Courtesy of Delia Smith’s Christmas)

Serves 8

1¼ lb (560 g) mincemeat
10 oz (275 g) plain flour
2½ oz (60 g) butter
2½ oz (60 g) lard
A pinch of salt
A little milk
Icing sugar
9 inch (23 cm) quiche tin, lightly greased
Lattice cutter

Pre-heat the oven to gas mark 6, 400°F (200°C).
Make up the pastry by sifting the flour and salt into a mixing bowl and rubbing the fats into it until the mixture resembles fine crumbs. Then add just enough cold water to mix to a dough that leaves the bowl clean.
Place the dough in a polythene bag and leave it to rest in the refrigerator for 20 minutes or so before rolling out.
Cut off one-third of the pastry and reserve it (for the top), roll out the remaining two thirds and use it to line the prepared tin. Spoon the mincemeat over the pastry, spreading it out evenly with a palette knife. Using a pastry brush, dampen the edge of the pastry all round with water.
To make the lattice top, roll out the remaining pastry to an oblong strip measuring approximately 10 x 7 inches (25 x 18 cm), then run a lattice cutter along the length of the pastry, pressing firmly as you go, and continue in parallel all over.
Gently ease out the lattice, using both hands to pull it open. When it is fully opened you will have a 10 inch (25.5 cm) square which needs to be lifted gently on to the pie. Press the lattice edges gently against the pastry lining, and then trim off the excess.
Brush the lattice with milk and bake the tart on a baking sheet on the highest shelf of the oven for about 20-30 minutes.
Dust the tart with icing sugar before serving.

Cumberland Rum Butter
(Courtesy of Delia Smith’s Christmas)

Serves 8

6 tablespoons rum
6 oz (175 g) unsalted butter
6 oz (175 g) soft dark brown sugar

Blend the butter and sugar together till pale, soft and creamy in a food processor or else use an electric hand whisk.
When the mixture is pale and smooth, gradually add the rum, a little at a time, beating well after each addition. Taste and add more rum if you think it needs it!
Place the butter in a container and chill thoroughly before serving.

Christmas Eggnog
(Courtesy of www.eggnogrecipe.net)

Serves 8

12 egg yolks
5 cloves, whole
4 cups milk
4 cups cream
3 cups light rum
1+ ¾ cups sugar
2+ ½ teaspoons vanilla essence
1 teaspoon cinnamon, ground
¾ teaspoon nutmeg, ground

In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all egg yolks.
Make sure you whisk them well so that they're light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into saucepan over a medium heat while continuing to stir.
Keep stirring until eggnog mixture starts to resemble custard.
Never let the mixture to reach boiling point!
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two then gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.