Eat, drink and be merry at home this Christmas!


Without a doubt, food and drink is among the most eagerly anticipated parts of the festive period, as we overindulge with mouth-watering meals and delectable dishes in the build-up to the big day. But it’s not just about the turkey and all the trimmings on December 25th, as there’re plenty of other inspirational dishes to keep you going the whole month through!

Here, we lay out a delicious spread of recipes for a wonderfully warming three-course meal – including a cheeky Yuletide tipple! From starter to dessert, join us as we show you how to whip up some unmissable seasonal food from the comfort of your kitchen this winter.


Deep-fried calamari with paprika mayonnaise // Serves 4



300ml cava
1 small egg, beaten
30g corn flour
125g plain flour
Pinch of turmeric

4 tbsp light mayonnaise
½ tsp paprika
Squeeze of lemon juice

Vegetable oil, to deep-fry
12 small squid, prepared
Salt and pepper
Lemon wedges, to serve



1. To make the batter, put the cava into a large bowl, add the egg, flours and turmeric, and whisk together to form a batter. It doesn’t matter if there are fine lumps visible. Refrigerate until required

2. Heat the oil in a deep-fat frier to 180°C/350°F. To check that it’s hot enough, drop a cube of bread into the hot oil – it should toast to golden-brown within 20 seconds

3. Dip the prepared squid in the batter and lower into the hot oil using tongs; cook for 30 seconds, or until the batter is golden. Lift onto absorbent kitchen paper and season with salt and pepper

4. Combine the mayo with the paprika and the lemon juice

5. Serve the squid with the lemon wedges and paprika mayonnaise

6. Cook’s note: It’s possible to shallow-fry the squid by keeping it constantly on the move in the pan

Recipe created by Seafish


Tamarind beef and mushroom casserole // Serves 4

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2 tbsp sunflower oil
400g pack essential Waitrose British beef diced braising steak
550g pack Cooks’ Ingredients casserole vegetables
4 cloves garlic, thinly sliced
2 red chillies, halved lengthways
1 tbsp grated fresh ginger
100g jar Cooks’ Ingredients tamarind paste
1 tbsp soy sauce
1 tbsp light brown muscovado sugar
400ml beef stock, hot
250g chestnut mushrooms, halved
Coriander leaves and cooked rice, to serve



1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large flame and ovenproof casserole dish. Cook the steak for five minutes until nicely browned, then, with a slotted spoon, transfer to a plate. Add the vegetables to the hot pan and cook for five minutes, then add the garlic, chilli and ginger, and cook for a further minute

2. Return the meat to the pan with any resting juices, and stir in the tamarind paste, soy sauce, sugar and stock. Bring to a simmer, cover, then transfer to the oven and cook for 1½ hours

3. Stir in the mushrooms and return to the oven for a further 20 minutes, until the beef and vegetables are very tender. Serve with the rice and a sprinkling of coriander leaves

4. Cook’s tip: For a lightly spiced flavour, add a couple of star anise, or a teaspoon of Chinese five spice in with the stock

Recipe created by Waitrose


Honey-roasted Brussels sprouts // Serves 2

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250g Brussels sprouts
1 tsp coconut oil
1 tbsp raw honey (vegan option: maple syrup)
Pinch of sea salt and pepper
Large handful of jujube fruit
Handful of pecan nuts
Handful of fresh pomegranate seeds



1. Preheat your oven to 180°C

2. Cut the Brussels sprouts into halves and spread these onto a baking tray

3. Drizzle with the honey, coconut oil, sea salt and pepper, and toss everything together to ensure that all of the sprouts are evenly coated

4. Roast these in the oven for around 30 minutes, until lovely and caramelised

5. Meanwhile, chop the dried jujube fruits into small pieces, and reserve half of these to garnish at the end

6. Once the sprouts are cooked, scatter on the pecan nuts and half of the jujube fruit pieces, and roast for a further seven minutes

7. Garnish with some fresh pomegranate seeds and the remaining Jujube pieces

Recipe created by Abakus Foods


Mince pie cheesecake // Serves 12

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150g digestive biscuits
75g butter
900g full-fat cream cheese
200g caster sugar
200ml sour cream
45g plain flour
2 large eggs
1 egg yolk
½ tbsp vanilla essence
200g mincemeat



1. Preheat the oven to 180°C/350°F/Gas 4

2. Grease and line the base of a 23cm/9in spring form cake tin

3. Place the biscuits in a plastic bag and crush with a rolling pin to fine crumbs

4. Melt the butter and add the biscuit crumbs, then stir to combine. Place in the base of the cake tin and spread in an even layer, before flattening. (Use the back of a spoon or a potato masher; this will make a thin biscuit layer. For thicker, add another 50g of biscuits.)

5. Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling

6. Reduce the oven to 160°C/315°F/Gas 2

7. In a large bowl, beat together the cream cheese and sugar until smooth, then add the sour cream and flour and beat again. Gradually add the eggs and vanilla essence, beating well between each addition (beat in rather than whisk, as you don’t want to incorporate too much air, since this will affect the smooth surface of the cheesecake). Add the mincemeat and mix well

8. Pour the cream cheese mix onto the biscuit base, then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble, and should still be cream on top, with just a slight golden hint around the edges

9. Once the cheesecake is cooked, turn off the oven and prop open the door so that it’s slightly ajar, and leave the cheesecake to cool in the oven – this prevents the top from cracking

10. Once the oven is cool, you can remove the cheesecake to cool completely, before removing from the tin

Recipe created by Paul Fletcher, head chef at Bar + Block


BerryWorld cranberry mojito // Serves 1

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10 mint leaves
½ lime
4 tbsp/60ml cranberry syrup
4 tbsp/60ml rum
Soda water

FOR THE SYRUP (serves 4)
500g cranberries
300g sugar
250ml water



1. Put the cranberries, sugar and water into a saucepan and bring to a simmer. Allow to bubble for 10 minutes, until the sugar has dissolved and the berries burst

2. Leave to cool, allowing the cranberries to steep for a few hours, or overnight. Strain the mixture into a jug, pushing it through the sieve with the back of a spoon

3. To make a mojito, put the mint leaves in a glass with the limejuice, mix and crush together with the handle of a wooden spoon. Add the syrup, rum and ice, and stir well or shake together in a cocktail mixer

4. Top up with soda water, and add a sprig of mint and a few cranberries to serve

5. Note: Use white rum for a classic mojito flavour, or spiced rum for a richer, more Christmassy taste

Recipe created by BerryWorld


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