Nourish by Spinneys: November/December 2025

NOVEMBER/ DECEMBER 2025

DHS/SAR 10 (inclusive of VAT)

Never a dull moment with chef Kelvin Cheung.

There’s something undeniably magical about this time of year; a sparkle that lingers in the air and in the small rituals we return to, season after season. From the first twinkle of fairy lights to that final bite of Christmas pudding, it’s a time that glows with connection, nostalgia and celebration.

This edition of Nourish is an ode to those moments – the gatherings, the flavours, the details that make the holidays special. Inside, you’ll find inspiration for every occasion: a cosy night before Christmas meal, the perfect morning spread and exquisite desserts that look almost too beautiful to eat (I’m particularly partial to the madeleine tower).

Together with Tavola, we’ve created one of our most beautiful features yet: 16 pages that bring festive tables to life, whether you’re drawn to Northern Hemisphere classics layered with rich wintry indulgence, or the breezy brightness of a southern-style celebration under the sun. See pages 56–71.

Don’t miss our conversation with chef Kelvin Cheung of Jun’s (pages 14–15), whose warmth and creativity capture the spirit of the season – and tune in to his episode on the Nourish podcast, too. We also ring in the New Year with a global twist, celebrating midnight across time zones without ever leaving Dubai.

For me, a personal pinch-me moment is my recent dream trip to Peru (pages 123–129),

Incredible food, natural wonders and baby alpacas - Peru is simply the best!

Fun among our Spinneys Christmas trees in Denmark with grower Trine Grice.

where I spoke at Expoalimentaria 2025 (Latin America’s biggest food event) and journeyed through Lima, Cusco and the Sacred Valley – experiences that reminded me how deeply food connects us all.

And last but not least: I’m especially excited about our Emirates Holidays collaboration –find the Golden Ticket hidden in one of our Danish-grown Spinneys Christmas trees and win a family trip to magical Lapland.

Wishing you a wonderful festive season, and we’ll see you in the New Year.

Keynote highlights at Expoalimentaria 2025, Peru.

CEO SUNIL KUMAR

GENERAL MANAGER OF COMMERCIAL TOM HARVEY

GENERAL MANAGER OF MARKETING WARWICK GIRD

CREATIVE AND CONTENT DIRECTOR TIFFANY ESLICK tiffany.e@finefarefood.com

DEPUTY CONTENT EDITOR KAREN D’SOUZA

DESIGNERS

COLEEN ESTOQUE, EMILY EVANS & FRANCIS GACER

DIGITAL MARKETING MANAGER ANKIET GULABANI

DIGITAL CONTENT MANAGER LYNN SOUBRA

SOCIAL MEDIA MANAGER RASHA EL SALEH

CONTENT ASSISTANT DIANNA ACIBAR

CONTRIBUTORS

KATELYN ALLEGRA, MICHELLE CLEMENTS, DEVINA DIVECHA, JORDAN FARRELL, CAMILLA HYLLEBERG, AASIYA JAGADEESH, STEPHEN PHELAN, LINDSAY TRIVERS & CASSANDRA UPTON

WIN! A TRIP TO LAPLAND FOR A FAMILY OF FOUR WITH SPINNEYS & EMIRATES HOLIDAYS

SEE PAGES 32–33 FOR MORE

PUBLISHED ON BEHALF OF SPINNEYS DUBAI LLC BY

Spinneys Dubai LLC and the publishers regret that they cannot accept liability for error or omissions contained in this publication, howsoever caused. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without written permission.

CUT

11 RESTAURANT ROUND-UP

We taste the latest creations from restaurants recognised by MICHELIN, where new menus are pushing boundaries while honouring their heritage

13 DRINKS

14 COOKING WITHOUT BORDERS

Chef Kelvin Cheung is the culinary wizard behind Jun’s and Jooksing in Dubai, and his cuisine blends culture and heritage to create dishes that connect us all

16 USE IT UP

Don’t discard leftover Christmas cheese, meats, roasted veggies and herbs. Instead use them to make fondue and generous sandwiches

18 READ, WATCH, LISTEN Cookbook, podcast and streaming recommendations IN SEASON

21 Our festive highlights include red radish, parsnips, fennel, Romaine lettuce, Korean Muscat grapes and berries

MEET THE PRODUCERS

30 THE MAGIC GROWS HERE

In November, our Nordmann firs arrive from Denmark’s windswept coast; grown with care by Trine Grice, who produces the finest Christmas trees for Spinneys

32 WIN AN AMAZING TRIP TO LAPLAND

Find the golden ticket in your Spinneys Christmas tree and win a trip for a family of four to Lapland with Emirates Holidays

ON THE CLOCK

35 Whip up festive meals in 20 minutes with ingredients available in store

MAGIC MOMENTS

44 THE NIGHT BEFORE CHRISTMAS

As the sun sets and twinkling festive lights cast their cheerful glow, gather your loved ones for a truly memorable Christmas Eve spread offering warmth and delicious flavour

50 MORNING MAGIC

Wake up to the sparkle of Christmas with golden pastries, spiced fruits and savoury feasts – the perfect start to a joyful day

56 A TALE OF TWO TABLES

Whether your celebration is a winter wonderland of flickering candlelight and steaming gravy, or a sun-drenched summer feast of chilled lobster and zesty

salads, we’re serving up the best of both worlds in Tavola’s finest festive tableware

72 UPPER CRUST

Reared in the wild countryside of Wales, Welsh flocks graze on lush grasses and wild herbs, which results in meat with unmatched tenderness and sweetness. These recipes celebrate the superior texture and flavour of Welsh lamb and make delicious festive mains

76 CANDLE LIT

Striking centrepieces that are equally delicious, these edible candles will impress your guests

80 THE BIG CHEESE

With bold flavours and authentic textures, Violife dairy-free cheeses are easy to cook with and melt perfectly

82 SPECTACULAR SPUDS

From the creamy Peewee Dutch Yellow and colourful Peewee Medley to the mighty Russet, these potatoes from the USA are incredibly versatile, ideal for making a flavourful starter, side or even a hearty main using leftovers from festive spreads

86 GOLDEN HOUR

Gather for festive nibbles and drinks before Christmas dinner

92 IRISH GOLD

Kerrygold Cheddar and butter is crafted from pure grass-fed milk, making these products rich in flavour, perfect for festive appetisers, mains, desserts and more

96 MIDNIGHT FEASTS

Ring in 2026 with bites from around the world, celebrating midnight across time zones without ever leaving Dubai

102 THE GRAND FINALE

Dazzle the table with centrepieces that sparkle with magic. From a creamy chocolate mousse tower and luscious layered cake to an easy yet impressive madeleine tower, these desserts come all tied up in a flourish of festive ribbons and bows

LITTLE COOKS

110 SANTA’S SWEETSHOP

Turn your kitchen into an enchanted workshop, where biscuits become trains, marshmallows turn into penguins and

little cooks can create magical treats fit for the North Pole

116 CHRISTMAS COOKIE JAR

Lift the lid to find peppermint spirals, pistachio treasures and frosty friends

Foodie travel

124 PERU ON A PLATE

From Lima’s world-class restaurants and distinct experiences to the markets and timeless kitchens of Cusco and the Sacred Valley, Peru is best understood through its food. Tiffany Eslick shares her guide on where to go and what to eat to understand the country’s rich, diverse and dynamic spirit. It’s a place where every bite tells a story of land, culture and connection…

The cut

Food, restaurant and product news that we think is worthy of being on the list

B r a z i l i a n L e m o nade

GET THE RECIPE AND MORE HERE!

When stars evolve

We

taste the latest creations from restaurants recognised by MICHELIN, where new menus are pushing boundaries while honouring their heritage

1At one MICHELIN-starred 11 Woodfire, fire remains the soul of the kitchen –but under the helm of Colombian chef Brando Moros, it has taken on new depth and direction. An example of this can be seen with the burnt sourdough and caviar – a starter – which is inspired by taramasalata and is also part of the kitchen’s commitment to waste reduction. Leftover sourdough is transformed into an ice cream, served with French toast, topped with black garlic powder, bacon jam and caviar. It’s a dish that shouldn’t work. But how it does. The burrata reimagines a classic – the cheese is smoked and paired with Colombian tomatoes, mint vinaigrette, 14-year aged balsamic, grilled grapes and Wagyu bresaola. The black ribs, glazed with black garlic and topped with gorgonzola foam, are sweet and smoky, while the smoked woodfire chicken is bold, coated in nduja butter and sambal, with a hint of gochujang. Try the frozen garden for dessert, it features five ice creams and five sorbets inspired by the fruits of South America.

2

The world’s first MICHELIN-starred Indian vegetarian restaurant avatara has entered a new phase under new head chef Omkar Walve (also a MICHELIN Young Chef award winner). The new 17-course tasting menu introduces garlic, onion and mushrooms for the first time, where only a few dishes have been retained from its previous avatar (pun not intended). The flower-inspired opening sets

the tone, with flavours that are familiar and nostalgic, yet showcasing the elegance of a restaurant with one star. While it’s hard to fault any of the 17 dishes, one of our favourites include the simply named ‘asparagus’, where a singju salad from Manipur sits atop chargrilled asparagus, pea protein kababs and bamboo shoots. One of my favourite desserts, the bal mithai, continues to hold a spot on the new menu. What defines Walve’s approach is harmony – every plate feels cohesive. The non-alcoholic pairing menu also deserves a mention; every beverage is concocted in-house, with the ingredients chosen carefully to complement the courses. It all makes for a well-rounded experience.

3

At MICHELIN-Selected La Mar by Gastón Acurio, a 14-course tasting menu titled The Journey launched at the end of October 2025. Curated by chef de cuisine Andrée Nuñez, the menu is a love letter to his home country’s history, heritage and culture. Every course has uniquely Peruvian ingredients you’re unlikely to find elsewhere –unless you were in the Latin American country yourself. The courses are light yet filling, with interesting twists. The ‘oyster & vanilla’ course features an oyster topped with vanilla and caviar, as well as a Hokkaido scallop coated in pistachio leche de tigre – not a combination you’d expect. Here, the nutty richness of the pistachio serves to amplify the briny depth of the seafood. Japanese, Italian and Chinese

influences on Peruvian cuisine are explored in the menu; I must mention the revelation of Peru’s Chifa tradition, inspired by Chinese influences. The ‘short rib’ course features inverted chaufa rice, which is caramelised, sticky and crunchy – pairing perfectly with the tender meat. Throughout the meal, Nuñez is on hand to talk about provenance, history and more, making you feel as though you’re spending a cosy evening with him at his dining table. To read about the original La Mar in Lima see page 127.

DRINK UP

Celebrate with a mocktail infused with Christmas spices

TOP TIP!

The syrup can be stored in the fridge for up to one week.

Tips from The Tasting Class 3 to try

On Christmas morning, there are really only two acceptable drinks: a glass of bubbles or a big splash of fresh orange juice. But why choose, when the mimosa lets you have both? Light, zesty and perfectly acceptable before lunch, it’s long been the festive go-to. The gingerbread mimosa takes that tradition one step further, weaving in the warm, fragrant spices that have become synonymous with the festive season.

The mix of cinnamon, cloves, star anise and allspice is more than just holiday flavouring. These spices were once treasured imports, carried along the same trade routes as silk and incense centuries ago. Over time, their heady aromas became firmly linked to midwinter feasts, mulled wine and gingerbread, earning their place at the heart of holiday traditions.

And then there’s clementines: a fruit that for much of the 20th century, was a rare and exotic treat in Europe. Arriving in December markets from warmer climates, it quickly became a symbol of indulgence and sunshine in the darkest part of the year. Slipping one into a Christmas stocking soon became tradition. Today, its vibrant, juicy sweetness makes it the perfect partner for our spiced syrup and bubbly.

This gingerbread mimosa is simple to prepare in batches. It offers a playful way to begin your holiday morning, or keep the celebration going all day long.

GINGERBREAD MIMOSA

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 8

For the Christmas spice syrup

10 Spinneysfood Allspice Berries

1 vanilla pod

8 Spinneysfood Cloves

3 Spinneysfood Cinnamon Sticks

2 star anise

4 clementines

120ml Spinneysfood Bottled Drinking Water

200g Spinneysfood Fine White Sugar

For the mimosa

4 tbsp Spinneys freshly squeezed orange juice

1 tbsp Christmas spice syrup

90ml non-alcoholic sparkling wine

To serve

Spinneysfood Cinnamon Sticks

Star anise

1 To make the syrup, gently toast the whole spices for 3–4 minutes in a dry pan, taking care not to burn them. Juice the citrus into the pan (approx. 120ml juice) and add the peels. Discard pith and seeds. Add the water and sugar, then bring to a gentle simmer for 15 minutes. Allow to cool, then strain into an airtight vessel. Store in the fridge for up to two weeks. 2 To assemble, add 4 tablespoons of fresh orange juice and 1 tablespoon of the syrup to a champagne coupe. Stir to combine. Top with 90ml of sparkling wine, stirring gently to preserve the bubbles. Repeat to make the remaining drinks. 3 Serve each mimosa with a cinnamon stick and star anise.

JACOB’S CREEK NON-ALCOHOLIC SPARKLING CLASSIC WHITE

Vibrant and refreshing, this wine offers bright citrus flavours complemented by subtle notes of apple. jacobscreek.com

SANGRE DE TORO 0.0 RED

A vegan-friendly, dark red wine with fruity aromas that’s ideal for pairing with roasts and game dishes. sangredetoro.com

NATUREO SPARKLING ROSÉ

This zero-alc rosé offers delicate floral notes with a sweet finish, perfect for serving alongside appetisers, fish and seafood. natureowines.com

COOKING BORDERS WITHOUT

Chef Kelvin Cheung is the culinary wizard behind Jun’s and Jooksing in Dubai, and his cuisine blends culture and heritage to create dishes that connect us all

When you step into a kitchen with chef Kelvin Cheung, it’s immediately clear that his approach to cooking is more than just flawless technique… rather, it’s about memories and culture.

Kelvin reveals he’s been cooking for 33 years, and his culinary style is therefore deeply personal – described by him as “third culture cooking”. This style is a reflection of his upbringing as a Chinese-Canadian immigrant. Kelvin says, “I’m a third culture kid. I was never Chinese enough for the Chinese community, never Canadian enough for the Canadian community.”

He continues, “That’s why we coined the term when we opened Jun’s – ‘third culture cooking’, the borderless kind of cuisine. There’s no way to put what I cook in a box. And I feel like we shouldn’t have to. Why should I have to tell people that I cook Chinese food or Japanese food or even Asian food? Why do we need to label it? Why can’t it just be delicious Kelvin food? That’s the direction that it’s taken and it’s just the way I cook now.”

Memories and sentiments are definitely central to Kelvin’s inspiration. “Everything is based off recollection; it’s based off something I like to call this ‘nostalgic flavour bite’. The idea is that I take flavours or dishes – things that I’ve had in my past – and create a dish so that even if you grew up in a different part of the world, there’s always something uniquely common within things that we have tasted. This is because food essentially is the common denominator. So even though you may not have had that particular dish, something within that dish hopefully will evoke that same connection.”

At Jun’s, his flagship restaurant in Dubai, Kelvin brings this philosophy to life through menus that are both a personal story and a culinary journey. It’s garnered immense success: it’s a MICHELIN-Select restaurant, ranks 7th in the 2025 MENA 50 Best list, and has 1 Toque from Gault&Millau. With these weighty accolades on his side, Kelvin continues to innovate. Jun’s launched the new edition of its tasting menu in October 2025, featuring 13 courses. “It’s been a year in the making,” Kelvin reveals. “We started a lot of the sauces, misos and such last year. The tasting menu will take you on part of my journey throughout my career.” He adds that many recipes come directly from his father’s restaurant. “I got inspiration from things that have a more

Chinese kind of flavour profile and impact. It’s a bit of an outside-the-box style tasting menu.”

While Jun’s showcases his fine dining mastery, Jooksing brings Kelvin’s more casual side to life. In May 2025, Kelvin – along with restaurateur Neha Anand – launched Jooksing, a casual dining Chinese-American restaurant in Motor City’s Neighbourhood Food Hall. It’s a stark departure from what he’s been cooking up at Jun’s, and yet it made perfect sense. “I just miss that food,” says Kelvin, smiling. “People look down on it because it’s often seen as cheap Chinese takeaway. But when it’s done well, it’s delicious. We thought there was a gap in the market where you can get that Chinese takeaway-style food but still very healthy.”

Despite the breadth of his professional achievements, Kelvin takes a grounded, and perhaps philosophical, approach when asked about his dream project. He says, “The young, ambitious, driven chef Kelvin would have told you years ago [that his dream is] to have the ultimate restaurant which would serve ultra fine dining, with all the equipment and all the toys. Now, to be honest, if I didn’t have to worry about paying bills, if I didn’t have to worry about retirement,

nothing would make me happier than just to have a small, tiny 12–15 seat little shop and just cook two or three dishes in one day.”

For Kelvin, the true reward really isn’t about accolades… it’s about witnessing the spark when diners eat his creations. “Seeing people have that first bite and you see that connection, where that light bulb goes off… that’s my purpose.”

by

Listen out for our special festive episode with chef Kelvin Cheung where we whip up his famous Brussels sprouts with beef bacon and maple syrup.

Use it up

Don’t discard leftover Christmas cheese, meats, roasted veggies and herbs. Instead use them to make fondue and generous sandwiches

TOP TIP!

Add any other festive leftovers such as stuffing, sliced beef or lamb, mustards, pickles, or preserves to this sandwich.

CHRISTMAS DINNER MUFFULETTA

A festive twist on the classic Italian sandwich, this giant stacked loaf makes the most of Christmas leftovers.

Perfect for sharing, it’s layered with cheese, sausages, roast vegetables and cranberry sauce.

Prep time: 20 minutes (plus compression time)

Serves: 4–6

1 large round ciabatta loaf

3 tbsp cranberry sauce

16 slices of provolone cheese

400g leftover chicken sausages, or sliced roast meat

250g leftover roasted vegetables

Handful of Spinneysfood Organic Baby Spinach

1 Slice the top off the ciabatta loaf and scoop out some of the soft bread inside to create space for the filling. 2 Spread the cranberry sauce over both the base and the lid of the loaf.

3 Begin layering with half of the provolone cheese, followed by the chicken sausages, roasted vegetables and the remaining cheese.

4 Finish with a layer of spinach before placing the lid back on top. 5 Wrap the loaf tightly in cling film and place a heavy saucepan or weight on top to press it down. 6 Leave for at least 2 hours, or ideally overnight, to allow the layers to compress. 7 When ready to serve, slice into sandwiches and enjoy.

BOXING DAY FONDUE

A rich and creamy fondue made with a mix of leftover cheeses. This is perfect for dipping roasted vegetables, breads, meats and fruit the day after Christmas.

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 6–8

Boxing Day fondue

TOP TIP!

If the fondue feels too thick, loosen it with a splash of warm stock. For extra flavour, add a pinch of nutmeg or cayenne pepper.

For the fondue

500g mixed leftover cheeses (a combination of soft, semi-soft and hard cheeses such as Brie, Cheddar, blue, Gruyère)

2 tbsp corn flour

1 garlic clove

1 lemon

250ml vegetable stock

1 tsp Dijon mustard

1 tbsp Worcestershire sauce

Spinneysfood Black Pepper, freshly ground, to taste

For dipping

Leftover bread, cut into cubes

Roasted vegetables such as Brussels sprouts, carrots, parsnips and potatoes

Cold meats such as turkey, ham or beef slices

Pickled vegetables

Fresh fruit

1 Grate the cheeses or cut any soft varieties into small pieces, then toss them together with the corn flour until well coated. 2 Halve the garlic clove and rub the inside of a fondue pot, or heavy-based saucepan with the cut sides. 3 Juice

the lemon and pour the juice into the pan along with the stock. 4 Bring it to a gentle simmer, then gradually add the cheese mixture, a handful at a time, stirring constantly to achieve a smooth consistency. 5 Once all the cheese has melted, stir in the Dijon mustard and Worcestershire sauce, then season with black pepper. 6 Transfer the melted cheese to a fondue pot set over a low flame and serve immediately with cubes of bread, roasted vegetables, cold meats, pickled vegetables and fresh fruit.

ROASTED TURKEY SHAWARMAS

This is a great way to reinvent Christmas leftovers into a juicy roasted turkey shawarma with crispy roasted potatoes and a herby yoghurt.

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4

For the herbed yoghurt

1 lemon

150g Spinneysfood Greek-Style Yoghurt

Handful of leftover herbs (mint, dill, parsley or coriander)

1 garlic clove

Spinneysfood Fine Sea Salt, to taste

For the filling

400g leftover roasted turkey

Pinch of shawarma spice

4 large flatbreads or wraps

150g leftover roasted potatoes

50g Spinneysfood Pickled Onions

Handful of fresh rocket

50g Spinneysfood Fresh Pomegranate Jewels

1 To make the herbed yoghurt, juice the lemon and add all the ingredients to a blender. Blitz until creamy. 2 Heat a pan over a medium heat. Add the leftover turkey and heat until warmed through and slightly crisp around the edges. Remove from the heat and sprinkle with the shawarma spice.

3 Warm the flatbreads in a dry pan or low oven.

4 To assemble, spread a generous layer of the herbed yoghurt onto each flatbread, then layer with the spiced turkey, roasted potatoes, pickled onions and rocket. Scatter over the pomegranate seeds and a few extra herbs, if you like, then roll up into shawarmas and serve.

COOKBOOK RECOMMENDATIONS

Essential picks for the holiday season

For fans of the OG RICK STEIN’S CHRISTMAS: RECIPES, MEMORIES & STORIES FOR THE FESTIVE SEASON

It’s 40 years since Rick Stein first appeared on British TV. Since then he has become a household name, too, with restaurants from his native Cornwall to the south coast of Australia, and TV shows documenting food-related travels. This is his first dedicated Christmas cookbook, with 100 recipes for essential roasts such as turkey and goose, as well as trimmings and desserts both familiar and obscure. Stein’s anecdotal approach is just right for the season, with plenty of cosy chats about his festive customs and preferences.

For the posh cook FORTNUM & MASON THE COOKBOOK by Tom Parker Bowles Authored by respected food writer Tom Parker Bowles, this compendium is a definitive collection of recipes featuring select ingredients from Fortnum & Mason. While his background certainly adds a touch of pedigree, Parker Bowles’s established reputation ensures the recipes, which range from simple classics to extravagances such as caviar boiled eggs, are both accurate and inspiring. This volume is a rich blend of the store’s history and the fascinating story behind some of the commodities it sells, making it a perfect Christmas gift, too.

For fans of Southern culinary traditions CHRISTMAS WITH SOUTHERN LIVING 2025 by Ruby Lowe

The year 2026 will mark the 60th anniversary of Southern Living, the lifestyle magazine that has steadily become part of the cultural fabric across the lower regions of the United States. That publication is especially renowned for its recipes, and this bumper festive edition helps you create what might be called a Southern-fried Christmas, working through region-specific seasonal dishes such as buttermilk pie and sweet potato biscuits, as well as ideas for DIY crafts and decorations.

SEASON’S EATINGS

Europe, and latterly the United States, hold a certain monopoly over Christmas culinary traditions, but professional baker and podcast host Glen Warren takes a commendably cross-cultural approach to this illuminating show on festive foods from around the world. Each episode covers a holiday dish from a different global tradition, with selections including Ethiopian chicken stew doro wat, the Vikings’ favourite pastry aebleskiver and the Indonesian custard klappertart, adapted from a Dutch colonial recipe. seasonseatingspodcast. libsyn.com

IS IT CAKE? HOLIDAY SPECIAL 2025

If you’ve never seen this high-concept baking contest then you don’t yet know how bizarrely compelling it can be to guess whether a given presented object is edible or not. The forthcoming Christmas special is a good place to start, as last year’s included cakes made to resemble seasonal items such as ice skates and nutcrackers, all impossible to tell from the real things. Participating chefs compete to win prizes up to 75,000 USD, while the audience at home partakes only for the fun and kudos of successfully guessing what is cake, or not.

Our festive highlights

In season

Pointed cabbage

CHARRED POINTED CABBAGE WEDGES IN TAHINI SAUCE WITH HOT HONEY

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

2 pointed (Hispi) cabbages

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tsp Spinneysfood Ground Cumin

½ tsp Spinneysfood Fine Sea Salt

For the tahini sauce

3 tbsp tahini

2 tbsp lemon juice

1 garlic clove

2–3 tbsp Spinneysfood Bottled Drinking Water

Spinneysfood Fine Sea Salt, to taste

For the hot honey drizzle

3 tbsp Spinneysfood Hot Honey

½ tsp chilli flakes

To serve

1 tsp black and white sesame seeds

1 Chop each pointed cabbage into quarters, keeping the core intact so the wedges hold together. Brush with the oil and season with the cumin and salt. 2 Place the wedges in an air fryer at 180°C for 15 minutes until charred and tender but still holding shape. 3 In a small bowl, whisk together tahini, lemon juice, minced garlic, water and salt until smooth and pourable. 4 Warm the hot honey in a small pan with the chilli flakes. Remove from the heat and set aside. 5 Toast the sesame seeds. 6 Arrange the cabbage wedges on a serving platter. Spoon over the tahini sauce, drizzle with the hot honey and scatter over the sesame seeds. 7 Serve immediately.

Parsnips

ROASTED PARSNIPS WITH ORANGE, SAGE AND HAZELNUTS

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 6–8

For the parsnips

1 large orange

400g parsnips

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Black Pepper, freshly ground

For the aromatics

2 tbsp Spinneysfood Salted Butter

Handful of Spinneysfood Fresh Sage

100g hazelnuts

1 Preheat the oven to 180°C, gas mark 4.

2 Zest and juice one-half of the orange. Peel and quarter the parsnips. Reserve the parsnip skins and toss in 1 tablespoon of the olive oil.

3 Place the parsnip skins in an air fryer at 180°C for 5 minutes, or until crispy. Remove and set aside. 4 Toss the parsnip quarters in the remaining olive oil, salt and pepper. Place on a baking tray along with the remaining half of the orange and roast for 20–25 minutes until golden and tender. 5 In a frying pan, melt the butter over a medium heat. Fry the sage until crisp. Remove and drain on paper towels. In the same pan, fry the hazelnuts until toasted then remove. 6 Serve the parsnips topped with the crispy parsnip skins, crispy sage, toasted hazelnuts and orange zest.

Bunched red radish

RADISH CARPACCIO, PESTO AND CRISPS

Prep time: 25 minutes

Cook time: 10 minutes

Serves: 4

1 bunch of radishes (approx. 250g)

For the radish leaf pesto

25g pine nuts

1 small garlic clove

½ tsp Spinneysfood Fine Sea Salt

¼ tsp Spinneysfood Black Pepper, freshly ground

½ lemon

Half of the radish leaves

Handful of Spinneysfood Fresh Basil

30ml–40ml Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood Grated Parmigiano Reggiano

For the crispy radish leaves

Half of the radish leaves

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

To serve

1 lemon

1 tsp Spinneysfood Natural Sea Salt Flakes

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

3 tbsp Spinneysfood Grated Parmigiano Reggiano

Handful of Spinneysfood Fresh Dill

½ tsp Spinneysfood Black Pepper, freshly ground, to taste

1 Wash and dry the radishes and leaves well. Remove the leaves from the radish and reserve.

2 To make the pesto, place the pine nuts, garlic, salt and pepper in a food processor and pulse until finely chopped. Squeeze in the lemon juice, add in the radish greens and basil leaves. Start running the processor on medium speed and slowly drizzle in the olive oil until combined. Add in the Parmigiano Reggiano and pulse again. Set the pesto aside. 3 Place the remaining radish leaves in a large bowl. Add the olive oil and salt and toss to coat. Place in an air fryer and cook at 180°C for approx. 10 minutes or until crispy. Set aside.

4 Finely slice the radishes. Zest and juice the lemon. Place the sliced radishes in a mediumsized bowl and toss with the lemon juice. Season with half the salt flakes and massage until slightly softened. Drizzle in the olive oil and toss well to coat. 5 Arrange the sliced radishes on a plate, dot with the pesto, sprinkle over the lemon zest, Parmigiano Reggiano, dill, remaining sea salt flakes and pepper. 6 Finish with the crispy radish leaves and serve immediately.

Korean

Muscat grapes

GRAPE, FETA AND MINT SALAD WITH CANDIED HAZELNUTS

This is a refreshing salad that balances sweet Muscat grapes, salty feta and fresh mint with the crunch of maple-candied hazelnuts

Prep time: 20 minutes

Cook time: 5 minutes

Serves: 4

For the candied hazelnuts

70g shelled hazelnuts

1 tbsp Spinneysfood Pure Maple Syrup

Pinch of Spinneysfood Natural Sea Salt Flakes

For the dressing

1 lemon

½ tsp Belazu Roasted Garlic Flavour Hack

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood Mint Sauce

1 tsp Dijon mustard

1 tbsp Spinneysfood Pure Maple Syrup

TOP TIP!

For an even deeper char, grill the cabbage wedges on a hot barbecue before finishing them in the air fryer or oven. The smoky edges pair beautifully with the tahini and honey.

Roasted parsnips with orange, sage and hazelnuts

COOK’S NOTE

Don’t throw away the parsnip skins. They roast into crisp, flavourful toppings that add texture and reduce waste. You can also swap hazelnuts for almonds or pecans for a different flavour profile.

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the salad

1 Romaine lettuce head

Handful of Spinneysfood Fresh Rocket

200g Korean Muscat grapes

Handful of Spinneysfood Fresh Mint

100g Spinneysfood Organic Feta Cheese

1 Line a baking tray with baking paper.

2 Place the hazelnuts in a dry frying pan over a medium heat and toast for a few minutes until golden and fragrant. Drizzle over the maple syrup and stir to coat, allowing it to bubble and cling to the nuts. Sprinkle with a pinch of salt and immediately transfer the candied hazelnuts to the baking tray, spreading them out so they don’t stick together. Leave to cool and harden.

3 To make the dressing, juice the lemon into a small bowl. Add the roasted garlic flavour hack, olive oil, mint sauce, Dijon mustard and maple syrup. Season with a little salt and pepper, then whisk until smooth and emulsified. 4 Separate the Romaine leaves, wash well and pat dry. Finely slice the leaves and place in a large serving bowl along with the rocket. Halve the grapes. Thinly slice the mint leaves. 5 Just before serving, drizzle the dressing over the lettuce and rocket and toss gently to coat. Scatter over the

Grape, feta and mint salad with candied hazelnuts

grapes and mint leaves, then crumble the feta on top. Break up the candied hazelnuts into bitesized pieces and sprinkle them over the salad as the final crunchy element. 6 Serve immediately with extra dressing on the side.

Fennel

FENNEL TARTE TATIN WITH SAFFRON YOGHURT

This savoury twist on a classic tarte tatin highlights the natural sweetness of fennel served alongside a cooling saffron yoghurt.

Prep time: 25 minutes

Cook time: 45 minutes

Serves: 6

For the tarte tatin

3 medium fennel bulbs

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

40g Spinneysfood Salted Butter

2 tbsp Spinneysfood Acacia Honey

2 tbsp Spinneysfood Balsamic Vinegar of Modena

1 tsp Spinneysfood Fennel Seeds

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

400g Sunbulah Frozen Puff Pastry Block

For the saffron yoghurt

Pinch of saffron threads

1 tbsp Spinneysfood Bottled Drinking Water, boiling 1 lemon

200g Spinneysfood Full-Fat Greek Yoghurt

Spinneysfood Fine Sea Salt, to taste

1 Preheat the oven to 200°C, gas mark 6. 2 Trim the fennel bulbs and cut into quarters. Heat the olive oil in a large ovenproof frying pan over a medium-high heat. Once hot, add the fennel wedges, season lightly and cook for 5 minutes to get a golden sear before turning the heat to low and allowing to soften. Remove the fennel quarters from the pan once they are tender and set aside. 3 In the same pan, melt the butter along with the honey and balsamic vinegar. Simmer gently for 3 minutes until the mixture becomes glossy and syrupy. Stir in the fennel seeds, then arrange the fennel wedges neatly in the pan, placing the caramelised sides down for best results. Season with salt and pepper. 4 Roll out the puff pastry block to a thickness of 5mm, then cut it to fit the pan. Lay the pastry over the fennel, tucking the edges down around the sides. Using the tip of a knife, pierce a few small holes in the pastry to allow steam to escape. 5 Transfer the pan to the oven and bake for 20–25 minutes until the pastry is puffed and golden. 6 Meanwhile,

steep the saffron threads in the boiling water for 5 minutes to release their colour and flavour. Juice the lemon into the saffron water before stirring through the yoghurt and salt. 7 Allow the tarte tatin to rest for 5 minutes before carefully inverting it onto a large serving plate. 8 Slice the tarte tatin into wedges and serve warm with a generous spoonful of saffron yoghurt.

Cherries and berries

CHERRY BERRY TRIFLE WITH VANILLA YOGHURT PANNA COTTA

A stunning centrepiece dessert that layers silky yoghurt panna cotta, macerated summer berries, whipped cream and slices of lemon sponge roll for a refreshing yet indulgent trifle.

Prep time: 40 minutes (plus chilling time)

Cook time: 5 minutes

Serves: 10

For the panna cotta

2 tbsp Spinneysfood Bottled Drinking Water

1½ tsp powdered unflavoured gelatine

250ml Spinneysfood Full-Fat Greek Yoghurt

250ml double cream

50g Spinneysfood Fine Grain White Sugar

1 vanilla bean

For the berries

300g cherries

300g raspberries

150g Spinneysfood Premium Blueberries

150g blackberries

1 lemon

2–3 tbsp Spinneysfood Fine Grain White Sugar

To serve

600ml double cream

3 tbsp Spinneysfood Super Fine Icing Sugar

1 tsp vanilla extract

271g Spinneysfood Lemon Curd Sponge Roll

Handful of Spinneysfood Fresh Mint

1 Place the water in a small bowl, sprinkle over the gelatine and set aside to bloom.

2 In a medium-sized bowl, whisk together the yoghurt and 125ml of the cream until smooth. Place the remaining cream and the sugar in a small saucepan set over a low heat. Stir gently until the sugar has dissolved and the cream just begins to simmer, approx. 3 minutes. Remove

from the heat. 3 Split the vanilla bean and scrape out the seeds. Stir the seeds into the warm cream along with the bloomed gelatine, whisking until dissolved. Gradually whisk this mixture into the yoghurt until smooth. 4 Pour into a large trifle dish and refrigerate for at least 4 hours or until set. 5 Pit the cherries and place them in a bowl. Place the raspberries, blueberries and blackberries in separate bowls. Juice the lemon. Mix the juice with the sugar and divide evenly between the berries. Toss gently and set aside for 15–20 minutes to macerate. 6 Whip the double cream in a large chilled bowl with the icing sugar and vanilla extract until stiff peaks form. 7 Slice the sponge roll into 1½cm slices. 8 Once the panna cotta has set, spoon the macerated blueberries and blackberries over the surface in an even layer. Arrange the sponge roll slices upright against the sides of the trifle dish and across the berries. Spread half the whipped cream into the centre to fill the gaps to the same level. Scatter the cherries on top. 9 Mash the raspberries and fold them through the remaining whipped cream and dollop this over the trifle to create height and texture. Finish with extra slices of sponge roll and mint leaves. 10 Serve immediately, or keep chilled until ready to serve.

Meet the producers

Get to know our Danish Christmas tree farmer and win a trip to Lapland with Emirates Holidays

WIN A TRIP TO LAPLAND WITH SPINNEYS AND EMIRATES HOLIDAYS SEE PAGES 32-33

Trine Grice grows our Nordmann firs on the Danish coastline. She’s hidden a Golden Ticket in one of our Christmas trees. Find it and WIN the trip of a lifetime!

grows here the magic

In November, our Nordmann firs arrive from Denmark’s windswept coast; grown with care by Trine Grice, who produces the finest Christmas trees for Spinneys

Each November, when the scent of pine fills Spinneys stores, it feels like the start of something magical. That forest fragrance comes from the Nordmann firs grown by one very special woman on the Danish coast – our long-time Christmas tree partner, Trine Grice.

I remember walking through her farm, Bjergeskovgård, for the first time – the salty air from the nearby sea mingling with the resinous scent of fir needles, gulls circling overhead, and rows upon rows of deep-green trees stretching across 30 hectares of gently rolling land. “Freedom means a lot to me,” Trine told me, smiling as she gazed across her fields. “That’s why I’ve never put up fences.”

Her family has been rooted here for generations. Her grandfather bought the land around 1900, when it was a fruit plantation of apples and woodland, and later added the first Nobilis firs and Nordmanns. Born in England to a Danish mother and English father, Trine moved back to Denmark when she was five and grew up riding horses across these hills, helping with the harvests and learning the rhythms of nature from her father. In 1977, aged just 23, she took over the farm – and she’s been tending to it ever since.

In those early years, she grew apples alongside Christmas trees, but by 1998, she decided to focus entirely on the Nordmann fir – a variety prized for its perfect symmetry, rich green hue and famously strong needles that don’t drop.

“It takes about seven years for a tree to reach the size you see in store,” she explained, “sometimes up to 10 for the taller ones.”

Every May, she plants thousands of saplings – these tiny trees begin life as seeds from the Caucasus Mountains of Georgia, nurtured in greenhouses for three years before being transplanted into Bjergeskovgård’s sandy coastal soil. That soil, Trine says, is part of what makes her trees so beautiful. The farm sits just 500 metres from

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Saplings are sourced from Georgia; Trine and Hugo –her faithful friend; Trine also exports her trees to Germany; she grows more than 30 hectares of Nordmann firs on Bjergeskovgård; the trees are wrapped in nets then loaded into containers before being shipped to the UAE; the trees for Spinneys are cut in October; Trine only selects prime trees for the UAE; Bjergeskovgård is set just 500 metres from the sea.

the sea, where the air is mild and the ground naturally well-drained.

“The trees grow slowly here, which makes their branches stronger and the shape more balanced. We’re also lucky to be almost free of frost – touch wood,” she laughs.

Everything about her process is sustainable and handson. Bjergeskovgård follows strict EU guidelines for plant production, avoiding chemicals and using only organic fertiliser. Trine’s two long-time collaborators, Emil and Edith, have worked with her since 1998. Together they tend every stage of the trees’ lives: planting, trimming, shaping and cutting – a meticulous process that requires care and patience.

“The birds love nesting inside the trees in spring,” Trine says. “They’re beautiful, but they bend the branches out of shape. And don’t get me started on the hares – they adore the young saplings!”

By October, harvest season begins. Each tree is carefully selected and marked by Trine herself before being cut and laid on the ground for two days to “rest” – a crucial step that prevents the trees from going into shock. They’re then wrapped, netted and stacked into containers, ready for their 6,692-nautical-mile journey to Dubai.

“It still amazes me that families in the UAE are decorating trees that grew here on my farm,” she says.

Once they arrive in the UAE, usually by late November, the Nordmann firs continue to hold their magic. Kept cool and hydrated, they can stay lush and fragrant for up to four months – a remarkable feat for a living tree that’s travelled across continents.

For Trine, the work is never just about production; it’s about the poetry of the landscape. Each day, she walks to the top of her favourite hill to look out across her land – the rows of firs, the red-roofed farmhouse, the silver shimmer of the sea beyond. “It’s the best view in the world,” she says. “From there, I can see everything I’ve grown and everything still to come.”

FIND THE GOLDEN TICKET IN YOUR SPINNEYS CHRISTMAS TREE AND WIN A TRIP TO LAPLAND WITH EMIRATES HOLIDAYS

One lucky family of four stands the chance to win an adventure of a lifetime that includes:

• Return Emirates flights, hotel stays and transfers.

• Exciting family experiences in Rovaniemi, such as the Santa Claus Village, a Husky Safari and more!

On the clock

Whip up flavourful festive meals in 20 minutes with ingredients available in store

RAVIOLI LASAGNE

15 MINS

This speedy lasagne layers ready-made ravioli, rich beef mince and smoky beef chorizo with a creamy sauce and golden cheese topping. You get all the comfort of a classic lasagne, but it’s on the table in just 20 minutes.

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 4

250g Spinneysfood Fresh Spinach & Ricotta Ravioli

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

250g Spinneysfood Beef Mince

1 tsp Spinneysfood Smoked Paprika

1 tsp Spinneysfood Ground Coriander

100g Wagyu beef chorizo

400g Spinneysfood Tomato Sauce for Bolognese

250g Spinneysfood Cheese Sauce

150g Spinneysfood Grated Mozzarella Cheese

Handful of Spinneysfood Fresh Sage

1 Preheat the oven to 200°C with the grill setting. 2 Bring a large pot of salted water to a boil and cook the ravioli for 2 minutes until just tender, then drain and set aside.

3 Meanwhile, heat a splash of olive oil in a large ovenproof frying pan. Add the beef mince and spices and cook for 5 minutes until browned. Stir in the sliced beef chorizo and pasta sauce. 4 In a 30cm x 23cm baking dish, start layering the lasagna with the mince at the bottom, followed by the ravioli, cheese sauce and mozzarella cheese. Repeat the process, ending with the mozzarella cheese. 5 Place the dish under the hot grill for 3-4 minutes until the cheese is bubbling and golden. 6 Scatter over fresh sage leaves and serve immediately.

Caramelised onion, Brie and bresaola quiche with fig and black pepper jam

15 MINS

CARAMELISED ONION, BRIE AND BRESAOLA QUICHE WITH FIG AND BLACK PEPPER JAM

The layer of fig and black pepper jam acts as a barrier between the liquid filling and the pastry, helping to keep the base crisp while it bakes.

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 6–8

230g roll Croustipate Frozen Ready Rolled Shortcrust Pastry

120g Brie

Handful of fresh tarragon, plus extra for decoration

2 tbsp Belberry Fig & Black Pepper Jam

60g bresaola

50g Spinneysfood Onion Chutney

3 large Spinneysfood Organic Free-Range Eggs

250ml fresh double cream

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 200°C, gas mark 6.

2 Unroll the thawed shortcrust pastry and line a 23cm tart tin, trimming the edges neatly. Bake the tart shell for 8 minutes, then remove from the oven. 3 Slice the Brie and finely chop the tarragon, setting aside for later. Spread the fig jam evenly over the base of the tart shell. Ruffle the bresaola into chunks and place them around the base. Scatter the Brie slices and drop spoonfuls of the onion chutney in between. 4 In a bowl, whisk together the eggs, cream and tarragon, then season lightly with salt and pepper. Pour the mixture into the pastry case. 5 Bake for 10 minutes, or until the egg has just set with a slight wobble in the middle. Remove from the oven and allow to cool for 5 minutes before slicing. 6 Finish with a wreath of fresh tarragon and serve warm in slices.

If tarragon isn’t available, sage is an excellent substitute in terms of flavour as well as a decoration.

BOURSIN CHICKEN ORZO WITH TRUFFLE HONEY

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 4

300g Spinneysfood Orzo Pasta

2 garlic cloves

Handful of Spinneysfood Fresh Parsley

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

100g diced white onion

200g Spinneysfood Sliced Roast Chicken Breast

150g Boursin Garlic & Fine Herbs Cheese

200ml single cream

50g Spinneysfood Parmigiano Reggiano

2 tbsp Spinneysfood Truffle Honey

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the roasted tomatoes

250g Discovery by Spinneys British Cherry Tomatoes on the Vine

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

½ tsp Spinneysfood Fine Sea Salt

To serve

Handful of Spinneysfood Fresh Basil

1 Bring a pot of salted water to a boil and cook the orzo for 7–8 minutes until al dente. 2 Meanwhile, mince the garlic and finely chop the parsley. Heat the olive oil in a large frying pan over a medium heat. Add the onion and garlic, sautéing for 2–3 minutes until softened. Add the sliced chicken and warm through for 2 minutes. 3 Once the orzo is cooked, reserve 250ml of the cooking water then strain the orzo. Add it straight into the pan with the chicken, then stir in the Boursin cheese and cream. Add a splash of the reserved cooking water, allowing the cheese to melt into a rich, velvety sauce. Add the Parmigiano Reggiano and parsley, finishing with a drizzle of truffle honey. 4 Season generously with salt and pepper, mixing until glossy. 5 To make the roasted tomatoes, heat the oil in a non-stick pan over a medium-high heat. Halve the cherry tomatoes and place them cut side down in the pan. Season with the salt and fry for 2–3 minutes or until charred on one side. 6 Divide the orzo between 4 serving bowls and top with the cherry tomatoes, basil leaves and a crack of black pepper. Serve immediately.

COOK’S NOTE

If you want to prepare this in advance, you can roast the vegetables and keep them in the fridge. When it’s time to serve, airfry the sausages at 200˚C for 10 minutes to make them crisp and juicy and serve along with the reheated vegetables.

1 large sweet potato

1 red onion

300g Brussels sprouts

This is a quick festive tray bake of Brussels sprouts, sweet potato, red onion and juicy Spinneysfood Chicken Sausages, finished with grapes for a pop of sweetness and balance.

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 4

150g Spinneysfood Seedless Red Grapes

2 garlic cloves

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tbsp dukkah

10 Spinneysfood Chicken Sausages

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 220°C, gas mark 7. Line a baking tray with parchment paper. 2 Prick the sweet potato all over with a fork and microwave for 4–5 minutes until just tender. 3 Meanwhile, chop the red onion into quarters and separate into petals. Thinly slice the Brussels sprouts. Slice the grapes in half and finely mince the garlic. 4 Once the potato is ready and cool enough to handle, cut it into small cubes and add it to a large sheet pan along with the rest of the vegetables and grapes. Drizzle over the olive oil. Scatter over the garlic and dukkah. Toss everything together until evenly coated. Place the chicken sausages over the top. Season with salt and pepper. 5 Roast in the oven for 10 minutes, tossing halfway so it is evenly caramelised. Turn the oven to the grill setting for the last 5 minutes until the sausages are golden brown. 6 Serve hot, straight from the tray.

10 MINS

SMOKED SALMON, SUMAC BUTTER-ROASTED RADISHES AND ROASTED GARLIC LABNEH WRAPS

This is a speedy midweek dinner: warm flatbreads with a generous layer of roasted garlic labneh, topped with velvety smoked salmon and tangy caramelised radishes.

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 5-6

For the radishes

30g Spinneysfood Salted Butter

1 bunch radishes

TOP TIP!

The leftovers from this main can be used to make a salmon salad bowl the next day.

1 tsp Spinneysfood Sumac

½ tsp Spinneysfood Fine Sea Salt

For the labneh

2 tbsp Belazu Roasted Garlic Paste

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

½ tsp Spinneysfood Fine Sea Salt

250g labneh

To serve

6-8 Spinneysfood Flatbreads

1 whole Spinneysfood Smoked Salmon Side (approx. 800g)

169g Bella Cucini Antipasti Cherry Tomatoes

Handful of fresh rocket

Spinneysfood Black Pepper, freshly ground, to taste

Smoked salmon, sumac butter-roasted radish and roasted garlic labneh wraps

1 Preheat the oven to 200°C, gas mark 6.

2 Melt the butter. Halve or quarter the radishes depending on size. Toss with the melted butter, sumac and salt, then roast for 8–10 minutes until golden at the edges.

3 Mix the roasted garlic paste, olive oil and salt into the labneh until smooth and creamy.

4 Warm the flatbreads in the oven for the last 2 minutes of the radish cooking time. 5 To assemble, spread a generous amount of the roasted garlic labneh over each flatbread.

Top with slices of smoked salmon, followed by the butter-roasted radishes, tomatoes and a handful of rocket. Finish with a sprinkle of black pepper. 6 Serve immediately.

PLANT-BASED

TASTE YOU CAN BELIEVE IN. PLANT-BASED TASTE YOU CAN BELIEVE IN.

Magic moments

Christmas Eve dinner, decadent festive spreads, show-stopping desserts, midnight feasts and more

The night

Christmas before

As the sun sets and twinkling festive lights cast their cheerful glow, gather your loved ones for a truly memorable Christmas Eve spread offering warmth and delicious fl avour

DRINK CHILLED PISTACHIO EGGNOG

A festive, non-alcoholic twist on the classic eggnog, finished with a luscious pistachio cream and a sprinkle of coconut for extra holiday cheer.

Prep time: 15 minutes (plus chilling time)

Cook time: 8–10 minutes

Serves: 4

For the eggnog

6 large Spinneysfood Organic Free-Range Eggs

100g Spinneysfood Extra Fine Caster Sugar

½ tsp vanilla extract

¼ tsp ground nutmeg, plus extra for serving

450ml Spinneysfood Low Fat Fresh Cow’s Milk

250ml double cream

For the pistachio cream

175ml double cream

2–3 tbsp Pistachino Pistachio Cream Spread

To serve

2 tbsp Spinneysfood Low Fat Fresh Cow’s Milk

2 tbsp Spinneysfood Organic Desiccated Coconut

1 Separate the egg yolks from the whites. 2 In a medium-sized saucepan, whisk the egg yolks with the sugar, vanilla extract and nutmeg until smooth. Gradually whisk in the milk and double cream, then place the saucepan over a low heat. Cook gently, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the

spoon. Remove from the heat immediately to prevent overcooking and strain through a fine-mesh sieve into a bowl. 3 Allow to cool to room temperature, then cover with cling film and refrigerate for at least 3 hours until well chilled. 4 When ready to serve, whip the double cream in a large bowl until soft peaks form. Add the pistachio cream spread and continue whisking until firm peaks form, taking care not to overmix. 5 Add the milk and coconut into two separate saucers. Dip the rim of the glasses into the milk, followed by the desiccated coconut to coat the edges. 6 Divide the chilled eggnog between glasses and top with generous spoonfuls of the pistachio cream. Sprinkle over the nutmeg and serve.

Chilled pistachio h Chi ll lle d d p ist h ach io egg no g

STARTER

ROASTED PUMPKIN AND CHESTNUT SOUP WITH CRISPY SAGE

This creamy, warming soup is the perfect start to a festive meal, combining the sweet earthiness of roasted pumpkin and chestnuts with aromatic sage.

Prep time: 20 minutes

Cook time: 50 minutes

Serves: 6

1 butternut squash

2 Jewel sweet potatoes

120g Merchant Gourmet Whole Chestnuts

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

2 leeks

5cm piece of fresh ginger

3 garlic cloves

Handful of Spinneysfood Fresh Thyme

½ tsp Spinneysfood Smoked Paprika

½ tsp Spinneysfood Ground Coriander

1½L vegetable stock

Spinneysfood Black Pepper, freshly ground, to taste

2 tbsp Spinneysfood Pure Sunflower Oil

10–16 sage leaves

2 tbsp sunflower seeds

1 tbsp pumpkin seeds

50g Swiss Gruyère

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.

2 Peel and chop the butternut squash and Jewel sweet potatoes into chunks. Spread them out in an even layer onto the baking tray along with the whole chestnuts. Toss the vegetables and chestnuts with 1 tablespoon of olive oil and a pinch of salt before roasting for 30 minutes until soft. 3 Chop the leeks and grate the ginger and garlic. Heat the remaining olive oil in a medium-sized pot over a low heat. Sweat the leeks for 8–10 minutes until softened. Stir in the ginger, garlic and fresh thyme. Sauté for a few minutes until fragrant, before adding the smoked paprika and coriander. Cook off for 1 minute and then add the roasted vegetables and chestnuts, stock, salt and pepper. Bring to a boil, then reduce to a low simmer and cook for approx. 15 minutes. 4 Transfer the soup to a blender and blitz until smooth and velvety.

5 Heat the sunflower oil in a small frying pan over a low heat. Add the sage leaves to one half of the pan and the sunflower and pumpkin seeds to the other. Cook for approx. 2 minutes until golden and crispy. 6 Divide the soup between the serving bowls and top with the Swiss Gruyère. Finish with the crispy sage and seed topping and serve immediately.

MAIN

CHRISTMAS EVE ROAST GIANT YORKSHIRE PUDDING

This showstopping, shareable Yorkshire pudding, loaded with festive fillings, makes a magnificent centrepiece for your Christmas Eve feast.

Prep time: 20 minutes (plus rising time)

Cook time: 40–50 minutes

Serves: 6–8

For the Yorkshire pudding

150g Spinneysfood All-Purpose Flour

½ tsp Spinneysfood Fine Sea Salt

4 large Spinneysfood Organic Free-Range Eggs

150ml Spinneysfood Low Fat Fresh Cow’s Milk

100ml single cream

50ml Spinneysfood Bottled Drinking Water

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

For the filling

600g Russet potatoes

1 tbsp Spinneysfood Fine Sea Salt

4 tbsp Spinneysfood Pure Sunflower Oil

1 tsp Spinneysfood Dried Rosemary

500g beef rump roast

3 tbsp Spinneysfood BBQ Rub

200g Spinneysfood Baby Carrots

230g Spinneysfood Tenderstem® Broccoli with Lemon Butter

200ml Ina Paarmans Ready To Serve Gravy

1 To make the Yorkshire pudding, whisk together the flour, salt and eggs in a large bowl until you have a smooth paste. Whisk the milk, cream and water together before gradually adding to the flour until you have a silky batter. 2 Set aside for at least 1 hour or overnight for the best rise.

3 Preheat the oven to 200°C, gas mark 6.

4 Peel and chop the potatoes into quarters. Parboil the potatoes in salted water for 10 minutes, drain and shake to rough up the edges. Add the potatoes to the baking tray with sunflower oil and rosemary. Roast for 40–45 minutes until golden, flipping halfway.

5 Rub the beef rump roast with the BBQ rub until completely coated. 6 Place the beef in the air fryer at 220°C for 5 minutes to develop a good crust before lowering to 180°C. Cook for a further 30 minutes, then turn over and add the carrots around the sides for the final 15–20 minutes. Use a thermometer to check the internal temperature, cooking it to your liking, around 55°C–60°C for medium. 7 Once cooked, remove the beef from the air fryer, cover with foil and rest for 15 minutes before carving. 8 To make the Yorkshire pudding, heat the olive oil in a 30cm cast-iron pan inside the oven at 220°C, gas mark 7, for 5–6 minutes. Immediately pour the batter into the pan and bake for approx. 20 minutes without opening the oven. 9 Prepare the broccoli according to the package instructions and heat the gravy. 10 Carefully remove the giant Yorkshire pudding, fill with sliced beef, roasted carrots, potatoes, broccoli and hot gravy.

COOK’S NOTE

If preparing fresh chestnuts, score an ‘X’ on the flat side of each chestnut. Boil them for 5-10 minutes, then drain and peel while still warm. Alternatively, roast them in an oven preheated to 200 ° C, gas mark 6, for 15-20 minutes, then peel.

DESSERT

MINCE PIE CUSTARD BUNDT

Infused with the flavours of mincemeat, this festive bundt cake is served with a delicious, silky custard, making it a delightful Christmas treat.

Prep time: 20 minutes

Cook time: 50 minutes

Serves: 8–10

250g Spinneysfood Organic Plain White Flour

¼ tsp bicarbonate of soda

225g Spinneysfood Extra Fine Caster Sugar

¼ tsp Spinneysfood Fine Sea Salt

3 tbsp custard powder

250g Spinneysfood Salted Butter, softened

4 large Spinneysfood Organic Free-Range Eggs

4 tbsp Spinneysfood Low Fat Fresh Cow’s Milk

90g Robertson’s Mincemeat with No Suet

500g Waitrose No.1 Madagascan Vanilla Custard

1 Heat the oven to 180°C, gas mark 4. Grease a 20cm Bundt tin thoroughly and set aside. 2 In a medium-sized bowl, whisk together the flour, bicarbonate of soda, salt and custard powder. 3 In a separate large bowl, cream the softened butter and sugar with an electric mixer until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition. Gently fold in the dry

ingredients, then pour in the milk and mix until just combined. 4 Spoon half the batter into the prepared Bundt tin and dot spoonfuls of mincemeat into the centre, making sure it doesn’t touch the sides of the tin. Cover with the remaining batter and smooth the top with a spatula. 5 Bake for approx. 1 hour or until a skewer inserted into the centre comes out clean. If it is not fully baked, continue in 10-minute intervals and check again, as different tins conduct heat differently. 6 Allow the bundt to cool in the tin for 10–15 minutes before turning out onto a wire rack to cool completely. 7 Drizzle the custard over the cake and slice to serve.

Mince pie custard bundt

Morning magic

Spiced pomegranate

poached pear and custard yoghurt parfaits

Wake up to the sparkle of Christmas with golden pastries, spiced fruits and savoury feasts – the perfect start to a joyful day

POTATO AND HALLOUMI ROSTI WITH SMOKED TROUT

This breakfast stack becomes easy to make with frozen rosti, which are cooked in the air fryer to save time.

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

8 frozen rosti

200g Spinneysfood Halloumi-Style Grill Cheese

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Organic Natural Honey, for drizzling

Handful of Spinneysfood Fresh Dill

1 lemon

1 small red onion

100g crème fraîche

200g smoked trout ribbons

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 tbsp capers

1 Preheat the air fryer to 200°C. Place the rosti in the air fryer basket in a single layer. Air fry according to package instructions, flipping halfway through, until golden and crispy. 2 Meanwhile, slice the halloumi into 1cm-thick pieces. Heat the olive oil in a frying pan over a medium heat and fry the cheese for 2–3 minutes on each side until golden-brown. Transfer to a plate and finish with a drizzle of honey while warm. 3 Pick the dill. Quarter the lemon. Slice the onion. 4 Arrange the rosti on individual plates or a serving platter. Top with a dollop of crème fraîche, a few slices of halloumi and trout ribbons. Top with the dill and onion

rings. Season with salt and pepper. Scatter over the capers. 5 Serve while the rosti are still warm and crispy with lemon wedges on the side.

SPICED POMEGRANATE

POACHED PEAR AND CUSTARD YOGHURT PARFAITS

This make-ahead breakfast with layers of tender pomegranate-spiced pears and creamy vanilla custard-yoghurt is perfect for Christmas morning.

Prep time: 15 minutes (plus setting time)

Cook time: 20 minutes

Serves: 4

For the parfaits

2 ripe pears

500ml Spinneysfood Pomegranate Juice

50g Spinneysfood Light Muscovado Sugar

1 Spinneysfood Cinnamon Stick

2 Spinneysfood Cloves

1 star anise

200ml No.1 Waitrose Madagascan Vanilla Custard

450g Spinneysfood Greek-Style Vanilla Yoghurt

To serve

3 tbsp Spinneysfood Fresh Pomegranate Jewels

150g Spinneysfood Granola

1 Peel the pears, then slice them into quarters and remove the cores. 2 Place the pomegranate

juice, sugar and whole spices in a small saucepan and bring to a gentle simmer over a medium heat. Add the pear quarters and poach for 10–12 minutes until tender but still holding their shape. Remove from the heat and allow to cool in the liquid. 3 In a small bowl, whisk together the custard and the yoghurt until smooth and combined. 4 Once the pears are cool, remove them from the saucepan and set aside. Place the saucepan over a medium-high heat and reduce the poaching liquid to a thin syrup. Set aside to cool completely. 5 To assemble the parfaits, layer the custard-yoghurt mixture at the bottom of four glasses. Top with poached pear slices along with a spoonful of the syrup. Cover and refrigerate overnight. 6 When ready to serve, top with pomegranate seeds, crunchy granola and more spiced syrup over the top for extra sweetness.

BAGEL, CREAM CHEESE AND SAUSAGE BREAKFAST BAKE

The sausage mixture for this bake can be made the night before to save time in the morning. It’s best to use leftover or day-old bagels for this dish.

Prep time: 25 minutes

Cook time: 40 minutes

Serves: 6–8

4 Spinneysfood Multigrain Bagel Buns

1 onion

1 tbsp Spinneysfood Pure Sunflower Oil

10 Spinneysfood Chicken Sausages

Handful of Spinneysfood Fresh Rosemary

150g Spinneysfood Cherry Tomatoes

100g Spinneysfood Organic Baby Spinach

8 large Spinneysfood Organic Free-Range Eggs

250ml Spinneysfood Full-Fat Fresh Cow’s Milk

125ml single cream

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

150g Spinneysfood Grated Mature Cheddar

200g cream cheese

For the everything bagel spice

1 tbsp Spinneysfood White Sesame Seeds

2 tsp black sesame seeds

2 tsp onion seeds

1 tsp Spinneysfood Garlic Flakes

1 tsp Spinneysfood Natural Sea Salt Flakes

1 Preheat the oven to 180°C, gas mark 4.

Generously grease a large baking dish.

2 Slice the bagel buns into half moons and arrange on a tray. Place in the oven for 8-10 minutes until lightly golden, then set aside.

3 Peel and finely slice the onion. Heat the sunflower oil in a large frying pan over a medium heat. Remove the sausage from its casing, crumble into the pan and cook for 5–6 minutes until browned. Add the onion and rosemary and cook for a further 5 minutes until softened and fragrant. Add the cherry tomatoes

to the pan and cook until blistered, then stir in the spinach and allow to wilt. Remove from the heat. 4 In a large bowl, whisk together the eggs, milk and cream until smooth. Season with salt and pepper. 5 Arrange the toasted bagel slices in the greased baking dish. Spoon over the sausage and vegetable mixture. Pour over the egg mixture, ensuring everything is coated and evenly distributed. 6 To make the everything bagel spice, toast the sesame and onion seeds in a dry pan. Allow to cool completely then mix with the garlic and salt.

7 In a small bowl, stir the cream cheese with the everything bagel spice. Using a spoon, dot dollops of the flavoured cream cheese across the top of the bake. 8 Bake for 35–40 minutes until the eggs are set and the top is golden and bubbling. 9 Allow to rest for 5 minutes before serving warm.

BERRY MINCE PIE PASTEIS DE NATA

A festive twist on the Portuguese classic, these tarts are filled with a spiced berry mince pie mixture and topped with a creamy custard for a beautifully rich treat.

Prep time: 40 minutes (plus overnight chilling time)

Cook time: 50 minutes

Makes: 12

For the syrup

1 lemon

112g Spinneysfood Fine Grain White Sugar

100ml Spinneysfood Bottled Drinking Water

1 Spinneysfood Cinnamon Stick

For the custard

1½ tbsp corn flour

200ml Spinneysfood Full-Fat Fresh Cow’s Milk

80ml cream

½ tsp vanilla extract

6 large egg yolks

For the berry-mince pie mixture

1 orange

20g Spinneysfood Walnuts

50g fruit mincemeat

50g Spinneysfood Frozen Mixed Berries

½ tsp Spinneysfood Ground Cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

For the pastry

1 roll (400g) puff pastry, thawed

30g Spinneysfood Salted Butter, melted

To serve

100g raspberries

100g Spinneysfood Premium Blueberries

1 tbsp Spinneysfood Super Fine Icing Sugar

1 Using a Y peeler, peel one strip of lemon zest from the lemon. Place the sugar, water, lemon peel and cinnamon stick in a small pot. Place over a medium-high heat and stir until the sugar

has dissolved. Bring to a boil and cook until the syrup reaches 105°C. Remove the pot from the heat and set aside to cool. 2 To make the custard, place the corn flour in a medium-sized pot and gently whisk in the milk. Stir in the cream and place the pot over a medium heat. Whisk the mixture continuously until it starts to bubble and thicken. Once thickened, remove from the heat and stir in the vanilla extract. Set aside. 3 Place the egg yolks in a medium heat-proof jug and lightly whisk. While whisking, gradually pour the hot corn flour mixture into the eggs – this will prevent them from curdling. Add the lemon syrup and whisk to combine. Cover the surface of the custard with cling film and chill slightly for approx. 30 minutes or overnight.

4 Preheat the oven to 240°C, gas mark 9. Place the oven rack on the lowest shelf and preheat a baking tray. Grease a 12-muffin tin and set aside. 5 To make the berry-mince pie mixture, zest and juice the orange, then finely chop the walnuts. Place the orange zest, juice and walnuts in a small saucepan along with the fruit mince, frozen berries and spices. Place the saucepan over a low heat and cook for 8–10 minutes, stirring often, until the mixture is glossy and fragrant. Set aside to cool completely. 6 Unroll the pastry and brush with the melted butter. Roll the pastry back up and divide into 12 pieces, approx. 2cm thick. Place them spiral side up into the muffin tin. Using your fingers, press the dough evenly up the sides to form tart shells. Refrigerate

for 30 minutes. 7 Pass the chilled custard through a fine mesh sieve. Spoon a tablespoon of the cooled berry mince mixture into the base of each pastry shell. Pour over the custard, filling almost to the top. 8 Place the muffin tin on the preheated tray and bake for approx. 20–25 minutes, or until the pastry is golden and the custard is blistered in spots. Allow the pastéis to cool in the tin for 10 minutes before carefully removing. 9 Serve warm or at room temperature with extra fresh berries and a dusting of icing sugar.

FRANGIPANE AND NECTARINE GALETTES

This is a quick and beautiful dessert that’s simple to prepare and can be reheated before serving.

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 6

For the frangipane

60g Spinneysfood Salted Butter, softened to room temperature

35g Spinneysfood Fine Grain White Sugar

50g ground almonds

1 large Spinneysfood Organic Free-Range Egg

1 tsp almond extract

¼ tsp Spinneysfood Fine Sea Salt

For the pastries

1 roll (400g) puff pastry, thawed

Frangipane and nectarine galettes

1 large Spinneysfood Organic Free-Range Egg

2 ripe yellow flesh nectarines

40g Spinneysfood Light Muscovado Sugar

To serve

50g Spinneysfood Full-Fat Greek Yoghurt

1 To make the frangipane, whisk all the ingredients together in a bowl until well

combined then set aside. 2 To prepare the pastry, unroll the puff pastry and cut into 10–12 even squares. Place each square on a piece of baking paper large enough to fit it. Brush the edges of the pastry with egg wash. 3 Halve and pit the nectarines, then finely slice the halves and set aside. 4 Spoon some of the frangipane onto the centre of each pastry square and spread it out, leaving the egg

wash border untouched. Arrange 3–4 slices of nectarine over the frangipane and sprinkle the border with the muscovado sugar. 5 Carefully transfer the galettes into the air fryer basket. Air fry at 180°C for approx. 10–15 minutes until the pastry is puffed and golden and the fruit is bubbling. 6 Allow to cool slightly before serving the galettes with a dollop of Greek yoghurt.

Make these festive breakfast dishes with the ingredients available in stores.

A tale of

two tables

Whether your celebration is a winter wonderland of fl ickering candlelight and steaming gravy, or a sun-drenched summer feast of chilled lobster and zesty salads, we’re serving up the best of both worlds in Tavola’s fi nest festive tableware

WINTER

CLASSIC INDIVIDUAL BEEF WELLINGTONS

Prep time: 45 minutes

Cook time: 30–35 minutes

Serves: 4

For the beef fillet

4 x 160g Angus beef fillet steaks

1 tsp Spinneysfood Fine Sea Salt

1 tsp Spinneysfood Black Pepper, freshly ground

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

For the mushroom duxelles

500g cremini mushrooms

2 shallots

Handful of Spinneysfood Fresh Thyme

1 tbsp Spinneysfood Salted Butter

½ tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Black Pepper, freshly ground

To assemble

1 tbsp Spinneysfood Fine Sea Salt

250g Spinneysfood Organic Baby Spinach

4 Paysan Breton L’Authentique Crepes

400g Sunbulah Frozen Puff Pastry Block

1 Spinneysfood Organic Free-Range Egg, beaten

To serve

200g Ina Paarman’s Ready to Serve Gravy

1 Season the beef steaks with salt and pepper. Heat the oil in a heavy pan over a high heat and sear the steaks for 1–2 minutes on each side. They should remain rare in the centre. Transfer to a wire rack and leave to cool completely. 2 Finely chop the mushrooms and dice the shallots. Pick the thyme leaves and chop them finely. 3 Using the same pan, melt the butter over a medium heat. Add the mushrooms and shallots, cooking for 10–15 minutes until all the moisture has evaporated and the mixture is dark, golden and concentrated. Stir in the thyme, season to taste, then transfer to a bowl and allow to cool completely. 4 Bring a pot of salted water to the boil, add the spinach and blanch for 30 seconds until just wilted. Transfer immediately to an ice bath, then drain and squeeze out as much liquid as possible. 5 Lay the crêpes flat on a clean surface, spread a thin layer of spinach on each one and top with an even layer of mushroom duxelles. Place a beef steak in the centre of each and wrap the crêpe

tightly around to enclose the filling. 6 Preheat the oven to 220°C, gas mark 7. 7 Roll the pastry to 2–3mm thick. Cut four squares large enough to fully encase each parcel (approx. 18–20cm). Brush the edges of the pastry with the beaten egg, place a wrapped beef parcel in the centre, then bring the corners up and over to seal. Trim any excess and press firmly to close the seams, ensuring there is no pastry overlapping. Place seam-side down on a baking tray. Brush all over with egg wash, then score the tops lightly in a decorative pattern, being careful not to cut through. 8 Bake for 20–25 minutes for medium-rare, until the pastry is puffed, golden and crisp. Remove from the oven and rest for 5–10 minutes before serving. 9 Serve immediately with the gravy.

SUMMER

BEEF WELLINGTON BURGERS

This gourmet burger is a take on the classic beef Wellington with juicy patties that are layered with mushroom steaks, fresh rocket and truffle aioli, all crowned with a puff pastry lattice baked onto brioche buns.

Prep time: 25 minutes

Cook time: 15–20 minutes

Serves: 4

For the buns

230g Croustipate Frozen Ready Rolled Puff Pastry

4 Spinneysfood Brioche Burger Buns

For the burgers

4 Spinneysfood Ultimate Wagyu Beef Burger Patties

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

2 large Spinneysfood Portobello Mushrooms

100g truffle aioli, for serving

Handful of Spinneysfood Fresh Rocket

1 Preheat the oven to 200°C, gas mark 6. Line a baking sheet with baking paper and halve the buns. 2 Roll out the puff pastry. Using a pastry wheel, create a lattice pattern. Carefully place a puff pastry lattice onto the top half of each bun, cutting to size. Place the prepared bun tops on the baking tray and bake for 8–12 minutes until golden, puffed and crisp. 3 Meanwhile, heat a large pan over a medium-high heat. Season the Wagyu patties with salt and pepper, then cook for 3–5 minutes per side for medium-rare, or until cooked to your liking. Remove the patties from the pan and set aside to rest. Leave the beef fat

in the pan. 4 Slice the Portobello mushrooms lengthways into thick steaks. Fry the mushrooms until golden on both sides. 5 To assemble, spread a thin layer of truffle aioli on the bottom halves of the buns. Top with a handful of rocket, followed by the beef patty and the mushroom steaks. Spread a little more truffle aioli on the bun tops and crown each burger with the puff pastry lattice brioche lids. 6 Serve immediately.

WINTER

HONEY AND SAGE BRINED ROAST TURKEY

Prep time: 30 minutes (plus brining time)

Cook time: 2 hours 30 minutes

Serves: 8–10

For the turkey

2 oranges

150g Spinneysfood Fine Sea Salt

115g Spinneysfood Acacia Honey

Handful of Spinneysfood Sage Leaves

6 garlic cloves

3 Spinneysfood Bay Leaves

2 tbsp Spinneysfood Whole Black Peppercorns

5kg fresh turkey

1L chicken stock

For the stuffing

1 large brown onion

Handful of Spinneysfood Fresh Sage

120g Spinneysfood Herb Stuffing

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

250ml boiling Spinneysfood Bottled Drinking Water

1 Spinneysfood Organic Free-Range Large Egg

To serve

2 oranges

30g Spinneysfood Whole Cloves

Handful of Spinneysfood Fresh Sage

Handful of Spinneysfood Fresh Rosemary

125g fresh redcurrants

1 Zest and juice the oranges. 2 In a food processor, combine the salt, honey, orange zest, sage leaves, garlic cloves, bay leaves and black peppercorns. Blend until well combined, scraping down the sides as needed. 3 Pat the turkey dry with paper towels and rub the brine all over, making sure to get into every crevice. Place the turkey on a wire rack over a tray in the refrigerator, uncovered, and leave it to brine for a maximum of 24 hours. 4 When ready to roast, remove the turkey from the fridge, rinse and pat the skin dry again. Allow to come to room temperature for 1 hour. Meanwhile, preheat the oven to 180°C, gas mark 4. 5 To make the stuffing, finely chop the onion and sage. Combine all the stuffing ingredients in a bowl. Place the stuffing in the neck and body cavity of the bird. 6 Truss the turkey by tying the legs together with kitchen twine. Using toothpicks, secure the wings to the breast. Place the bird in a large roasting pan along with the orange juice and chicken

COOK’S NOTE

To keep the pastry from getting soggy, make sure the mushroom mixture and spinach are completely cool before wrapping and always rest the Wellingtons after baking, so the juices stay locked in.

TOP TIP!

Any leftover stuffing from this recipe can be scooped into balls and baked for 20 minutes until golden.

stock, then cover with a sheet of aluminium foil. 7 Roast for 2 hours, then remove the foil and continue roasting for a further 30 minutes to brown the skin. A thermometer inserted into the thickest part of the thigh should read between 72°C–74°C. 8 Once cooked, remove the turkey from the oven and allow it to rest in the pan for 15 minutes before carving. 9 When ready to serve, dot the oranges with the cloves for an aromatic table piece and arrange the fresh herbs on a platter. Place the turkey in the centre and arrange the redcurrants along the edge.

SUMMER

MAPLE AND ZA’ATAR BARBECUED SPATCHCOCK TURKEY

Spatchcocking flattens the bird, helping it cook more evenly to keep the meat tender and juicy while the skin stays crisp.

Prep time: 25 minutes (plus brining time)

Cook time: 1 hour 15 minutes

Serves: 8–10

For the turkey

5kg turkey, spatchcocked (Ask your butcher to spatchcock the turkey)

1 tbsp Spinneysfood Fine Sea Salt

1 large brown onion

1 head of garlic

For the glaze

2 lemons

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

3 tbsp Spinneysfood Za’atar

2 tbsp Spinneysfood Smoked Paprika

1 tbsp Spinneysfood Ground Cumin

2 tsp Spinneysfood Fine Sea Salt

1 tsp Spinneysfood Black Pepper, freshly ground

125ml Spinneysfood Pure Maple Syrup

To serve

Handful of fresh za’atar

1 whole pomegranate

200g fresh dates

1 Pat the spatchcocked turkey dry with paper towels and season all over with the salt. Leave uncovered in the fridge overnight to dry out the skin. 2 Rinse the turkey, pat dry and allow to come to room temperature while you prepare the glaze. 3 To make the glaze, zest and juice the lemons. Combine the olive oil, spices, lemon zest, lemon juice, salt, pepper and maple syrup to create a fragrant glaze. Rub the glaze all over the turkey, then leave to marinate for at least 1 hour. 4 Preheat the oven to 200°C, gas mark 6. 5 Place the turkey skin-side up on a tray fitted with a cooling rack to ensure even cooking. Roast for 30 minutes, then lower the temperature to 180°C, gas mark 4. Quarter the onion and halve the garlic. Add to the tray and continue roasting for a further 45 minutes. Turn the turkey halfway through cooking to ensure it cooks evenly and develops a beautiful char.

The turkey is cooked when a thermometer inserted into the thickest part of the breast reads 74°C and the juices run clear. Remove the turkey from the oven and let it rest for 15 minutes.

6 Evenly scatter the fresh za’atar on a platter and place the turkey on top. Halve the pomegranate and place the halves on the edges along with the fresh dates. 7 Carve the turkey and serve while hot.

WINTER

ROASTED HOT HONEY-GLAZED HASSELBACK CARROTS

These roasted carrots are beautifully fanned out, allowing them to absorb a sweet and savoury honey glaze, resulting in tender interiors and slightly caramelised edges.

Prep time: 15 minutes

Cook time: 30–40 minutes

Serves: 4–6

8-10 large carrots

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood Hot Honey

1 tbsp Spinneysfood Salted Butter

1 tsp Spinneysfood Smoked Chilli Flakes

½ tsp Spinneysfood Fine Sea Salt

¼ tsp Spinneysfood Black Pepper, freshly ground

Handful of Spinneysfood Fresh Parsley

1 Preheat the oven to 200°C, gas mark 6. Line a tray with baking paper. 2 Peel the carrots and place them between two chopsticks. Using a sharp knife, make thin, even slices along each carrot without cutting all the way through to create a hasselback effect. Place the carrots on the baking tray. 3 To make the glaze, whisk all the remaining ingredients (except the parsley) together and brush over the hasselback carrots, ensuring they are generously covered. 4 Roast for 25–30 minutes, basting halfway until the carrots are tender and slightly caramelised at the edges. 5 Finely chop the parsley and scatter it over the carrots just before serving.

SUMMER

CARROT

AND MINT SALAD WITH ORANGE BLOSSOM DRESSING

This vibrant salad combines the sweetness of carrots with fresh mint, all brought together by a fragrant orange blossom dressing.

Prep time: 15 minutes

Serves: 4

For the salad

4 large carrots

1 tub of spiralised carrot (from Spinneys deli)

1 tub of spiralised beetroot (from Spinneys deli)

Handful of Spinneysfood Fresh Mint

50g slivered pistachios

For the dressing

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp fresh orange juice

1 tbsp Spinneysfood Organic White Grape Vinegar or apple cider vinegar

1-2 tsp orange blossom water

1 tsp Spinneysfood Natural Honey

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Slice two carrots on a diagonal and place them in a large bowl. Using a vegetable peeler, shave the remaining carrots into thin ribbons. Add them to the large bowl along with the spiralised carrots and beetroot. Roughly chop the mint leaves and set aside. 2 To make the dressing, whisk the dressing ingredients together in a small bowl. 3 Add the chopped mint to the carrots, pour the dressing over and gently toss until everything is evenly coated. 4 Scatter with pistachios and serve immediately while everything is still crisp.

WINTER

DUCK-FAT

ROASTED POTATOES

WITH CURRY LEAF AND MUSTARD SEED SALT

Crispy on the outside, fluffy on the inside, these roasted potatoes are elevated with rich duck fat and an aromatic, spicy curry leaf and mustard seed salt.

Prep time: 15 minutes

Cook time: 45–60 minutes

Serves: 6

For the potatoes

1½kg Spinneysfood All Purpose Potatoes

Spinneysfood Fine Sea Salt, as required 250g duck or goose fat

For the salt

2 tbsp Spinneysfood Pure Sunflower Oil

15-20 fresh curry leaves

1 tbsp black mustard seeds

1 tbsp Spinneysfood Natural Sea Salt Flakes

1 Preheat the oven to 200°C, gas mark 6.

2 Place the potatoes in a large pot of salted water and bring to the boil. Simmer for 8–10 minutes until just tender on the outside but still firm in the centre, then drain well. Shake the potatoes gently in the colander to rough up the edges for extra crispiness. 3 Melt the duck fat in a large roasting tray in the oven, then carefully add the potatoes, turning them to coat in the hot fat. Roast for 40–50 minutes, turning occasionally, until evenly golden and crisp.

4 Meanwhile, prepare the salt. Heat the sunflower oil in a small pan. Once hot, add the curry leaves and mustard seeds, and fry until the leaves are crisp and the seeds start to pop. Drain on a paper towel, then crush together with the salt flakes in a mortar and pestle until fragrant. 5 Once the potatoes are crisp and golden, transfer to a serving dish and sprinkle generously with the curry leaf and mustard seed salt. 6 Serve immediately.

SUMMER

NEW POTATO SALAD WITH LEMON AND ANCHOVIES

This vibrant potato salad combines tender new potatoes with the zesty brightness of lemon, the savoury punch of anchovies and fresh herbs for a refreshingly light side dish.

Prep time: 20 minutes

Cook time: 15–20 minutes

Serves: 6

400g new potatoes

8 anchovy fillets

2 tbsp small capers

Handful of Spinneysfood Fresh Parsley

50g Spinneysfood Fresh Chives

1 lemon

2 tbsp Spinneysfood Organic Red or Organic White Grape Vinegar

100ml Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Place the potatoes in a large pot of salted water and bring to the boil. Simmer for 15–20 minutes until just tender but still holding their shape, then drain well and set aside to cool slightly. If the potatoes are large, halve them once cooked. 2 Finely chop the anchovy fillets, capers, parsley and chives. Zest and juice the lemon. 3 In a large salad bowl, combine the anchovies, capers, parsley, chives, lemon zest and juice, vinegar and olive oil, stirring well to make the dressing. Add the warm potatoes to the bowl and gently toss until they are well coated. Season with salt and black pepper.

4 Serve immediately.

WINTER

LOBSTER MAC ‘N’ CHEESE WITH HERBY PANGRATATA

Prep time: 25 minutes

Cook time: 30 minutes

Serves: 6

For the mac ‘n’ cheese

2 fresh lobsters

500g Spinneysfood Mafelde Pasta

60g Spinneysfood Salted Butter

60g Spinneysfood Organic Plain White Flour

750ml Spinneysfood Full-Fat Fresh Cow’s Milk, warm

200ml single cream

1 tsp Dijon mustard

½ tsp Spinneysfood Cayenne Pepper (optional)

150g Spinneysfood Grated Mature Cheddar

100g Gruyère cheese

50g Spinneysfood Parmigiano Reggiano

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground White Pepper, to taste

For the herby pangratata

1 garlic clove

1 lemon

Handful of Spinneysfood Fresh Parsley

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

80g Spinneysfood Plain Breadcrumbs

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

1 Preheat the oven to 200°C, gas mark 6.

2 Bring a large pot of salted water to the boil. Add the lobsters one at a time and cook for 8–10 minutes until the shells are bright red. Transfer to a board and allow to cool slightly. Crack open one lobster and carefully remove the meat from the claws, legs and tail. Roughly chop the lobster meat into bite-sized pieces. Leave the second lobster whole, separating the head from the tail while keeping them whole for presentation. 3 Meanwhile, bring another large pot of salted water to the boil. Cook the pasta until just al dente, 1–2 minutes short of the packet instructions. Drain and set aside.

4 In a large saucepan, melt the butter over a medium heat. Stir in the flour and cook for 1–2 minutes. Gradually whisk in warm milk and cream, until smooth and thickened. Stir in the mustard, cayenne and cheeses. Season to taste. Fold in the pasta and lobster meat until evenly coated. 5 Transfer to a buttered ovenproof baking dish. 6 To make the herby pangratata, mince the garlic, zest the lemon and finely chop the parsley. Heat the olive oil in a shallow pan. Add garlic and breadcrumbs, toasting until golden and crisp. Stir through the lemon zest and herbs. Season lightly with salt and pepper. Scatter the pangratata evenly over the lobster mac ‘n’ cheese. 7 Bake for approx. 15–20 minutes, or until bubbling and golden on top. Allow to stand for 5 minutes before serving.

8 Scatter over extra herbs, if desired, and serve immediately.

SUMMER

SMOKED PAPRIKA AND LEMON BUTTER GRILLED LOBSTER

Prep time: 20 minutes

Cook time: 10–15 minutes

Serves: 4

1 garlic clove

1 lemon

Handful of Spinneysfood Fresh Parsley

120g Spinneysfood Salted Butter

2 tbsp Waitrose Cooks’ Ingredients Preserved Lemon Paste

1 tbsp Spinneysfood Smoked Paprika

Spinneysfood Fine Sea Salt, to taste

1 tsp Spinneysfood Black Pepper, freshly ground

2 fresh lobsters, halved (ask your Spinneys fishmonger to halve them)

To serve

Lemon

Spinneysfood Fresh Dill

1 Mince the garlic. Zest and juice the lemon. Finely chop the parsley. 2 In a medium-sized

bowl, combine the melted butter with the rest of the ingredients to make a flavourful base.

3 Place the halved lobsters, cut-side up, on a large tray. Brush the butter mixture generously over the lobster flesh. 4 Preheat the grill to medium-high heat or use a griddle pan.

5 Place them flesh-side down on the grill for 3–4 minutes until lightly charred. Flip the lobsters, baste with more butter, and continue grilling for a further 3–4 minutes until the meat is opaque and just cooked through. Be careful not to overcook, as this can make the lobster tough. 6 Remove the lobsters from the grill and arrange them on a platter with salt. 7 Serve with lemon wedges and fresh dill.

WINTER

ROASTED APPLE AND BRUSSELS SPROUT PANZANELLA

This hearty salad combines tender roasted Brussels sprouts and sweet apples with crispy bread and a tangy dressing, making it the perfect warming winter salad.

Prep time: 20 minutes

Cook time: 25–30 minutes

Serves: 4–6

For the salad

500g Brussels sprouts

2 medium apples

½ loaf Spinneysfood Ciabatta

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

½ tsp Spinneysfood Fine Sea Salt

¼ tsp Spinneysfood Black Pepper, freshly ground

30g Spinneysfood Walnuts

3 tbsp dried cranberries

50g crumbled goat’s cheese

60g fresh redcurrants

For the dressing

1 garlic clove

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood Apple Cider Vinegar

1 tbsp Dijon mustard

1 tbsp Spinneysfood Organic Natural Honey

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Freshly Ground Black Pepper, to taste

1 Preheat the oven to 200°C, gas mark 6.

2 Trim and halve the Brussels sprouts. Core the apples and chop into chunks. Tear the bread into bite-sized cubes. Spread them on a baking tray in an even layer and toss with olive oil, salt and pepper. 3 Roast for 25–30 minutes, tossing halfway through, until the Brussels sprouts are tender and caramelised, the apples are soft and the bread is golden and crisp. 4 To make the dressing, mince the garlic and whisk it together with the remaining ingredients in a bowl. 5 Roughly chop the walnuts and toast them in a dry pan. 6 Transfer the roasted Brussels sprouts, apples and bread to a large serving bowl. Pour over the dressing and toss gently to combine. Top with chopped walnuts,

TOP TIP!

For even crispier results, place the potatoes in the fridge overnight before roasting. This helps the edges dry out, making them crisp beautifully.

Smoked paprika and lemon butter grilled lobster

TOP TIP!

If you cannot get fresh whole lobsters, use the Brolos Frozen Raw Lobster Tails from Spinneys.

dried cranberries, crumbled goat’s cheese and a few fresh currants. 7 Serve warm or at room temperature.

SUMMER

SHAVED BRUSSELS SPROUT AND APPLE SLAW WITH CRANBERRY DRESSING

This refreshing slaw combines crisp shaved Brussels sprouts, sweet-tart apple and a vibrant cranberry dressing, making it a perfect light side or a colourful addition to any meal.

Prep time: 15 minutes

Serves: 4–6

450g Brussels sprouts

2 medium apples

60g Spinneysfood Walnuts

30g dried cranberries

125g fresh redcurrants

For the dressing

80ml Spinneysfood Cranberry Juice

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood Organic Apple Cider Vinegar

1 tbsp Dijon mustard

1 tbsp Spinneysfood Natural Honey

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Freshly Ground Black Pepper, to taste

1 Using a mandoline or a food processor with a slicing attachment, finely slice the Brussels sprouts. Place them in a large mixing bowl.

2 Core and thinly slice the apples. Place them in the same bowl. 3 Finely chop the walnuts and toast in a dry pan until golden. 4 In a small bowl, whisk together the dressing ingredients until emulsified. Pour the dressing over the slaw and toss gently to coat everything evenly.

5 Spoon onto a platter and scatter over the toasted nuts, dried cranberries and fresh currants.

WINTER

FIG AND EARL GREY STEAMED CHRISTMAS PUDDING

This festive steamed pudding features a rich blend of dried figs and other fruits, infused with the distinct aroma of Earl Grey tea, creating a sophisticated twist on a classic.

Prep time: 30 minutes

Cook time: 5 hours

Serves: 8–10

2 Spinneysfood Earl Grey tea bags

240ml Spinneysfood Bottled Drinking Water, boiling

100g Spinneysfood All-Purpose Flour

1 tsp Spinneysfood Ground Cinnamon

1 tsp ground nutmeg

1 tsp mixed spice

100g Spinneysfood Dark Muscovado Sugar

1 large green apple

200g Atora Vegetable Suet

100g Spinneysfood Plain Breadcrumbs

1 orange 1 lemon

200g Spinneysfood Dried Figs

75g Spinneysfood Dried Apricots

75g pitted prunes

50g whole blanched almonds

100g dried currants

100g dried sultanas

100g Spinneysfood Dried Raisins

100g Spinneysfood Salted Butter

1 tbsp molasses

2 Spinneysfood Organic Free-Range Eggs

To serve

500g Waitrose No 1 Madagascan Vanilla Custard

1 Grease a 2L bowl or pudding basin and line the base with a small round of baking paper. Make sure you have a pot large enough to fit the bowl. 2 Place the Earl Grey tea bags in a jug and pour 240ml of boiling water over them. Let them steep for 5 minutes, then remove the tea bags and allow the tea to cool slightly.

3 In a very large bowl, sift together the flour, cinnamon, nutmeg, mixed spice and muscovado sugar. Grate the apple over the dry ingredients and add the suet and breadcrumbs. Toss everything together. 4 Zest and juice the orange and lemon. Chop the figs, apricots, prunes and almonds. Add them to the bowl along with the remaining dried fruits and citrus zest and juice. Stir with a wooden spoon until all the dry ingredients are evenly combined. 5 In a separate jug, melt the butter and combine with cooled tea, molasses and eggs. Whisk together until smooth. Pour the wet mixture into the dry ingredients and stir thoroughly until fully incorporated and the batter is thick. Spoon the batter into the pudding basin and use slightly damp hands to press it down gently, levelling the surface. 6 Cover the pudding with a round of baking paper, then add two lightly scrunched pieces of baking paper stacked over the top, followed by two layers of doubled foil to create a tight seal. Secure the paper and foil with a long, thick piece of kitchen twine, wrapping it under the lip of the basin. 7 Place a small upturned saucer in the base of a large stockpot and place the pudding on top. Fill the pot with boiling water three-quarters of the way up the side. Cover the pot, bring the water to a boil, then reduce the heat to medium-low and let the pudding gently simmer, covered, for 5 hours. Top up with boiling water as needed while steaming. 8 Once cooked, carefully remove the pudding from the pot and let it stand on a wire rack for 15 minutes. 9 Invert the pudding onto a serving plate and serve warm with the custard.

SUMMER

LAYERED TIRAMISU

CHRISTMAS PUDDING

A festive layered tiramisu designed to resemble a classic steamed Christmas pudding, featuring rich

chocolate, creamy mascarpone and a luscious cherry preserve layer.

Prep time: 45 minutes

Chill time: 4 hours

Serves: 6–8

For the shell

300g dark chocolate

50g Spinneysfood Salted Butter

For the cream layer

375ml Spinneysfood Mascarpone

150g Spinneysfood Extra Fine Caster Sugar

1 tbsp vanilla extract

375ml double cream

For the mocha mixture

1½ tbsp instant espresso powder

1½ tbsp cocoa powder

1½ tbsp Spinneysfood Extra Fine Caster Sugar

350ml Spinneysfood Bottled Drinking Water

For assembling 200g ladyfinger biscuits

150g Bonne Maman Cherry Preserve

To serve

2 tsp cocoa powder

250g fresh cherries

1 Line a 20cm bowl with 2-3 layers of cling film, leaving plenty of overhang to easily remove the pudding later. 2 Roughly chop the dark chocolate and place it in a microwave-safe bowl along with the butter. Microwave in intervals until smooth. 3 Pour about half of the mixture into the lined basin. Using a pastry brush, gently brush the chocolate to line the inside of the bowl. Chill in the fridge for a few minutes, then repeat this process with the remaining chocolate mixture to reinforce it. Refrigerate while you make the filling. 4 In a large bowl, combine the mascarpone, sugar and vanilla extract, mixing until smooth. Whip the cream in a separate large bowl until soft peaks form, then gently fold into the mascarpone mixture. Refrigerate until needed. 5 In a small bowl, stir together the espresso powder, cocoa powder, sugar and boiling water, whisking to dissolve.

6 To assemble the pudding, spread a few spoonfuls of the mascarpone cream evenly over the base of the chocolate-lined bowl. Quickly dip some ladyfingers in the mocha mixture and arrange them on top of the mascarpone layer. Spoon over a generous layer of cherry preserve and repeat the layers, alternating between the mascarpone cream, soaked ladyfingers and cherry preserve until the bowl is filled, ending with soaked ladyfingers. Cover the dessert with the overhanging cling film to seal. 7 Refrigerate for at least 4 hours, or ideally overnight, to allow the pudding to set. 8 When ready to serve, carefully invert the pudding onto a serving plate and remove the cling film. Dust with the cocoa powder and decorate with fresh cherries.

UPPER CRUST

Reared in the wild countryside of Wales, Welsh fl ocks graze on lush grasses and wild herbs, which results in meat with unmatched tenderness and sweetness. These recipes celebrate the superior texture and fl avour of Welsh lamb and make delicious festive mains

ROSE HARISSA LAMB SHANK PIES

A dramatic way of serving shanks, these individual pies have a rich gravy infused with rose harissa that perfectly complements the flavour of Welsh lamb.

Prep time: 20 minutes

Cook time: 3 hours 30 minutes

Serves: 4

1 large brown onion

3 garlic cloves

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

4 Welsh Lamb shanks

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

2 tsp Spinneysfood Ground Cumin

1 tsp Spinneysfood Ground Cinnamon

1 tsp Spinneysfood Smoked Paprika

2 tbsp tomato paste

Rose harissa lamb shank pies

80g rose harissa paste

400ml lamb stock

3 tbsp Spinneysfood Organic Natural Honey

1 x 640g Jus-Rol Frozen Puff Pastry Sheets

1 large Spinneysfood Organic Free-Range Egg

1 Preheat the oven to 160°C, gas mark 3. 2 Peel and finely chop the onion. Peel and crush the garlic. 3 Heat the olive oil in a large, ovenproof pot over a high heat. Season the lamb shanks with salt and pepper, then sear for 3–4 minutes on all sides until golden. Remove the shanks and set them aside. 4 Lower the heat and add the chopped onion to the same pot. Sauté for 5–6 minutes until softened. Stir in the garlic, cumin, cinnamon and smoked paprika and cook for 1 minute until fragrant. 5 Add the tomato paste and cook for a further minute. Stir in the rose harissa, stock and honey. Return the lamb shanks

to the pot and bring everything to a simmer.

6 Cover with a lid or foil and place in the oven. Cook for 2–2½ hours, or until the lamb is tender and pulling away from the bone. Remove the shanks and set aside to cool slightly. 7 Place the pot over a medium heat and simmer the sauce until thickened. Taste and adjust the seasoning.

8 Increase the oven temperature to 200°C, gas mark 6. Place the lamb shanks into individual ovenproof bowls or pie dishes. 9 Cut the pastry into squares large enough to cover each dish. Make a slit in the centre of each pastry topping to push the shank bone through it. Place a square over each bowl. Using a fork, press the edges to seal. 10 Brush the pastry with egg wash and place the bowls on a baking tray. Bake for approx. 25-30 minutes, or until the pastry is puffed and deeply golden. 11 Serve hot with any extra sauce on the side.

ORANGE, HONEY AND TAMARIND ROASTED LEG OF LAMB

Sticky, tangy and aromatic, this leg of lamb is a showstopper festive centrepiece that’s deceptively simple to prepare.

Prep time: 15 minutes

Cook time: 2–2½ hours

Serves: 6–8

1.8–2kg Welsh leg of lamb chump off

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the glaze

3 tbsp tamarind paste

2 large oranges

3 tbsp Spinneysfood Organic Natural Honey

1 tbsp Spinneysfood Ground Coriander

1 tsp Spinneysfood Ground Cinnamon

1 tsp Spinneysfood Chilli Flakes

3 garlic cloves

5cm piece of fresh ginger

To serve

200g Spinneysfood Baby Carrots with Tops

Spinneysfood Fresh Pomegranate Jewels

1 Preheat the oven to 180°C, gas mark 4.

2 Pat the lamb dry with kitchen paper towels, then rub all over with olive oil, salt and pepper. Place it in a roasting tray fitted with a rack.

3 In a small bowl, mix the tamarind paste, the juice of the oranges, honey, coriander, cinnamon and chilli. Grate in the garlic and ginger. 4 Brush the lamb generously with half the glaze. Cover loosely with foil and roast for 1 hour. Remove the foil, brush with more glaze and baste with the pan juices. Roast uncovered for a further 45 minutes to 1 hour, basting every 20 minutes, until the lamb is caramelised and a meat thermometer reads 60–65°C for medium. In the last 20 minutes, add the carrots to the roasting tray. 5 Transfer the lamb to a board, loosely tent with foil and rest for 15–20 minutes. 6 Arrange the roasted carrots around a serving plate, place the lamb in the middle and decorate with the pomegranate seeds. Serve immediately.

CINNAMON AND FIG ROASTED LAMB LEG WITH A GIANT DOLMA

Prep time: 30 minutes

Cook time: 2 hours

Serves: 6–8

For the roasted Welsh Lamb leg

1.8–2kg boneless Welsh leg of lamb, rolled and tied

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood Chermoula Seasoning

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

4 Spinneysfood Dried Figs

4 fresh figs

200ml lamb stock

2 tbsp fig jam

1 lemon

For the giant dolma

1 brown onion

2 garlic cloves

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

30g pine nuts

1 tsp Spinneysfood Ground Cinnamon

300g cooked rice (from Spinneys deli)

25g Spinneysfood Raisins

1 lemon

Spinneysfood Fine Sea Salt, to taste

Handful of Spinneysfood Fresh Parsley

20 Lorena Vine Leaves in Brine

1 Preheat the oven to 180°C, gas mark 4.

2 Rub the lamb all over with the olive oil, chermoula seasoning, salt and pepper. Using

a sharp knife, make 8 small cuts in the meat. Chop 2 of the dried figs into quarters and insert each piece into the cuts. Place the lamb in a large roasting tray and arrange the remaining dried figs around it. 3 Halve 2 fresh figs and place them in the roasting tray. Mix the stock, fig jam and the juice of the lemon, then pour it around the meat. Cover with foil and roast for 1½ hours. Remove the foil and roast for a further 30 minutes to caramelise, basting with the juices. Test with a meat thermometer — it should read 60–65°C for medium. Remove from the oven, cover with foil and rest for 15–20 minutes. 4 Meanwhile, make the dolma. Peel and finely chop the onion. Peel and crush the garlic. Heat the olive oil in a saucepan over a medium heat. Add the onion and garlic and sauté until soft. Add the pine nuts and toast them lightly. Add the cinnamon, cooked rice, raisins, lemon zest and juice. Season well. Finely chop the parsley and add most of it to the rice, leaving the rest for serving. 5 Line a 25cm frying pan with two layers of vine leaves, letting them overhang the sides slightly. Spoon in the rice mixture, place another layer of leaves on top, and fold over the overhanging leaves. Top with a lid and steam for 10 minutes. Turn the dolma onto a serving plate. 6 Transfer the roasted lamb leg to a

platter along with the juices from the pan. Halve the remaining figs and place around the lamb. Scatter over the reserved parsley. Serve the roast along with the dolma on the side.

FALAFEL-CRUSTED LAMB RACK WITH HERBY YOGHURT ORZO

Prep time: 20 minutes

Cook time: 25–30 minutes (plus resting time)

Serves: 4

2 racks of Welsh Lamb (approx. 8 bones each), French-trimmed

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

3 tbsp Spinneysfood Falafel Seasoning

80g Spinneysfood Plain Breadcrumbs

2 tbsp Spinneysfood Greek-Style Yoghurt

250g Spinneys Organic British Cherry Tomatoes on the Vine

For the herby yoghurt orzo

200g Spinneysfood Orzo Pasta

1 garlic clove

1 lemon

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Mint

Handful of Spinneysfood Fresh Dill

200ml Spinneysfood Greek-Style Yoghurt

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 200°C, gas mark 6. 2 Pat the lamb racks dry, then season lightly with salt and pepper. Mix the falafel seasoning and the breadcrumbs in a shallow dish. 3 Brush the fat side of the lamb racks all over with yoghurt. Press the yoghurt-covered side into the seasoned breadcrumbs so that the crust adheres well. Place the crusted racks in a roasting tray, crust-side up, along with the tomatoes. 4 Roast for approx. 25 minutes or until a meat thermometer reads 60–65°C for medium. Once done, rest for 10 minutes covered loosely with foil. 5 While the lamb is resting, cook the orzo in salted boiling water according to the package instructions until al dente. Drain and cool slightly. Grate the garlic. Zest and juice the lemon. Finely chop the herbs.

6 In a bowl, mix the yoghurt, olive oil, grated garlic and lemon juice and zest. Season with salt and pepper. Stir the herbs into the orzo so that it’s well coated. 7 Spread the herby yoghurt orzo on a platter. Top with the lamb racks and roasted tomatoes. 8 Serve immediately.

Candle lit

Striking centrepieces that are equally delicious, these edible candles will impress your guests

WHITE CHOCOLATE RASPBERRY AND BUTTERCREAM CANDLE CAKES

These candle cakes can sit in the centre of your festive table throughout the meal. When it’s time for dessert, simply light them up and serve the surprise.

Prep time: 30 minutes

Cook time: 5 minutes

Serves: 8–10

1 x 271g Spinneysfood Raspberry and Buttercream Sponge Roll

400g Betty Crocker Vanilla Buttercream Icing

270g Spinneysfood Vanilla and Chocolate Cupcakes

2 x 180g Waitrose Cooks’ Ingredients Belgian White Chocolate for Cooking

3 x silver birthday candles

1 Use a sharp knife to trim the sides of the sponge roll so it stands up straight vertically. Secure it to a small cake stand or candle holder with a bit of buttercream icing underneath. 2 Cut the 3 vanilla cupcakes in half horizontally and sandwich two halves together to form a short cake, then sandwich the remaining halves to create a taller cake. Secure with wooden skewers, if necessary. 3 Frost all the candle cakes with the buttercream icing, making sure to coat them completely. 4 Finely chop the white chocolate and place it in a microwave-safe bowl. Microwave on medium heat, stirring every 30 seconds until the chocolate is smooth. Make sure it’s at room temperature before using. 5 Place the melted chocolate in a small piping bag or zip-top bag and snip off the end. Slowly pipe the chocolate down the sides of the cakes, creating a drip. 6 Wait 5 minutes for the chocolate to set before piping a second layer of drip onto each cake. To speed up this process, place the cakes in the freezer for a couple of minutes between piping a new layer of chocolate. You want to build up the drips until you’ve created a layered effect.

7 Using a sharp knife, trim the wax off the birthday candles to reveal the wicks, leaving approx. 1cm of wax intact at the bottom of each candle. 8 Place 1 candle on top of each cake, pressing down until the 1cm of candle wax is pushed into the sponge.

9 Light the wicks when ready to serve.

TRUFFLED BUTTER CANDLE

This candle would make a unique home-made gift for the foodie friend who has it all.

Prep time: 15 minutes (plus setting time)

Cook time: 5 minutes

Serves: 6–8

400g Spinneysfood Salted Butter

1 tsp Truffle Hunter White Truffle Oil

1 x 400g empty tin (from tinned tomatoes, beans or soup)

1 soy candle wick or dried rosemary stalk

To serve Spinneysfood Sourdough Bread

1 Heat the butter in a saucepan over a medium heat until it starts to bubble and froth. Gently scoop off the top layer of froth, leaving the butter fat underneath. 2 Remove from the heat and stir in the truffle oil. Allow to cool. 3 Line the inside of the tin with a long strip of baking paper. Place the soy candle wick or dried rosemary stick in the centre of the tin (use a wooden skewer to hold it in place). 4 Pour the cooled butter into the tin and immediately place it in the refrigerator for 2-3 hours or until completely set. 5 When ready to unmould, use a tin opener to remove the bottom of the tin and gently push the candle out. 6 Place on a candle holder and arrange sliced sourdough around it. 7 Light the candle and allow guests to dip the bread into the melted butter.

GARLIC AND ROSEMARY TALLOW CANDLE

This edible candle is made with beef tallow infused with garlic. Light it at the table, let it drip into warm bread and watch your guests’ faces light up, too. Prep time: 15 minutes (plus setting time) Cook time: 10 minutes (to melt and infuse) Serves: 4–6

100g Diamantina Australian Wagyu Beef Tallow

2 sprigs Spinneysfood Fresh Rosemary

2 sprigs Spinneysfood Fresh Thyme

2 garlic cloves

1 soy candle wick or dried rosemary stalk

To serve Spinneysfood Baguettes

1 Place the beef tallow in a small saucepan over a low heat. Add rosemary, thyme and lightly crushed garlic. Warm gently for 8–10 minutes until the tallow is fully melted and fragrant. Do not let it smoke. Remove from the heat and allow to cool. Strain through a fine sieve to remove the herbs and garlic. 2 To make a long, tall candle mould, use the cardboard tube from a roll of kitchen paper towels. Glue the bottom of the tube onto a small square of cardboard and allow to dry completely. 3 Line the inside with a piece of baking paper. Tie the wick onto a toothpick or wooden skewer. 4 Pour the tallow into the mould, insert the wick and refrigerate until set. 5 To unmould, remove the baking paper and unwrap the candle. Place it on a candlestick holder. 6 Light the candle for dipping and serve with the baguettes.

Edible candles make excellent gifts. Make them with the products in stores.

Spinneysfood Vanilla and Chocolate Cupcakes

Talking Tables 16 Luxe Silver Candles

Spinach and dukkah pull-apart wreath with Violife cheese

c he e s e

Thebig

With bold fl avours and authentic textures, Violife dairy-free cheeses are easy to cook with and melt perfectly

SPINACH AND DUKKAH PULL-APART WREATH WITH VIOLIFE CHEESE

A stunning centrepiece for any gathering, this wreath can be made ahead of time and frozen. Simply bake from frozen just before serving.

Prep time: 25 minutes

Cook time: 40 minutes

Serves: 8–10

500g frozen filo pastry leaves (approx. 12 leaves)

2 garlic cloves

1 lemon

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil or vegan butter, plus extra for brushing

250g Spinneysfood Organic Baby Spinach Spinneysfood Black Pepper, freshly ground, to taste

200g Violife Greek White Block

2–3 tbsp dukkah

To serve Redcurrants Chives

1 Unroll the thawed filo leaves and cover with a clean, damp cloth. 2 Preheat the oven to 200°C, gas mark 6. Line a large baking tray with baking paper. 3 Peel and finely chop the garlic. Zest and juice the lemon. 4 Heat the olive oil over a medium heat in a large pan. Sauté the garlic until fragrant, then add the spinach and cook until just wilted. Season with black pepper. Remove from the heat and let it

cool. Mix in the crumbled Violife Greek White cheese, lemon zest and juice, and dukkah. 5 To form the individual pastries, lay out one sheet of filo pastry vertically, then brush it with olive oil. Place another sheet of filo on top to create a double layer. Place three tablespoonfuls of filling along the bottom edge of the filo pastry, leaving a 5cm border around the sides and bottom. Fold the bottom of the filo up and over the filling, then press down to seal it. Roll and fold the pastry over again. Next, fold the sides inwards and towards the centre — you should be left with an unfolded piece of filo at the top. Pleat this and fold it over the wrapped filling to form a pleated top. Cut the long filo roll into three smaller parcels. Pinch the sides of each parcel to seal tightly. Repeat this process with all the remaining filo and filling. 6 Place each parcel onto the large tray, arranging them in the shape of a wreath. Brush with olive oil and bake for 30-40 minutes, or until golden brown. Transfer to a platter. 7 Serve warm, with redcurrants and chive bows.

MUSHROOM AND VIOLIFE MOZZARELLA WELLINGTON BITES

Flaky, golden pastry parcels shaped like mini crackers, filled with a rich mixture of mushrooms, thyme, baby spinach and vegan mozzarella. This is ideal for festive plant-based canapés.

Prep time: 35 minutes

Cook time: 25 minutes

Serves: 6–8

1 brown onion

2 garlic cloves

500g mixed mushrooms

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Handful of Spinneysfood Fresh Thyme

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

500g vegan puff pastry

200g Violife Grated Mozzarella

2 tbsp plant-based milk

Spinneysfood White Sesame seeds, for sprinkling

1 Preheat the oven to 200°C, gas mark 6. Line a large baking tray with baking paper. 2 Peel and quarter the onion. Peel the garlic. Add both to the food processor along with the mushrooms and pulse until they resemble coarse crumbs. 3 Heat the olive oil in a large pan over a medium heat and sauté the mixture for 5 minutes. Add the thyme leaves and cook until all the liquid has evaporated and the mixture is dry. Transfer to a bowl, season with salt and pepper and allow to cool completely. 4 Roll out the puff pastry on a lightly floured surface and cut it into rectangles, approx. 12cmx8cm. Spoon a strip of the mushroom mixture along the centre of each rectangle and place some of the Violife Grated Mozzarella on top. Fold the long sides of the pastry over the filling to enclose it, then pinch and twist the pastry ends in opposite directions to form a Christmas cracker shape. 5 Place the Wellington bites seam-side down on the lined tray. Brush with plant-based milk and sprinkle with sesame seeds, if desired. Bake for 20–25 minutes until golden and puffed. 6 Serve warm while the cheese is still gooey.

Mushroom and Violife Mozzarella

Wellington bites

SPUDS SPECTACULAR

From the creamy Peewee Dutch Yellow and colourful Peewee Medley to the mighty Russet, these potatoes from the USA are incredibly versatile, ideal for making a fl avourful starter, side or even a hearty main using leftovers from festive spreads

Ultimate Christmas loaded potatoes

CRISPY PARMIGIANO-CRUSTED PEEWEE DUTCH YELLOW POTATOES

A fun, elevated twist on roasted potatoes where a golden, herby Parmigiano Reggiano crust caramelises beneath the potatoes, giving each bite a crunchy, cheesy finish.

Prep time: 15 minutes

Cook time: 35–40 minutes

Serves: 4

For the potatoes

500g Peewee Dutch Yellow Potatoes

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Handful of Spinneysfood Fresh Rosemary

Handful of Spinneysfood Fresh Thyme

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

50g Spinneysfood Grated Parmigiano Reggiano

For the sour cream ranch dipping sauce

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Chives

1 garlic clove

1 lemon

100g Spinneysfood Full-Fat Greek Yoghurt

100g Spinneysfood Sour Cream

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 200ºC, gas mark 6.

2 Wash the potatoes and cut them in half

lengthways. Toss with 2 tablespoons of the olive oil, the herbs and lightly season with salt and pepper. 3 Add the remaining olive oil to the bottom of a large roasting tray and sprinkle the grated Parmigiano Reggiano over in an even layer. Place the halved potatoes on top of the cheese, ensuring they make full contact with the tray. 4 Roast for 25–30 minutes, until the insides are tender and the cheese has caramelised around the base to form a golden crust. 5 Carefully remove the tray from the oven and allow the cheese to cool without agitating the potatoes. 6 Meanwhile, make the dressing. Finely chop the parsley and chives, mince the garlic and juice the lemon. In a small bowl, combine the yoghurt and sour cream with the herbs, garlic and lemon juice. Season with salt and pepper and refrigerate until ready to serve.

7 Carefully lift the potatoes to reveal the crisp, cheesy crust. 8 Serve immediately with the sour cream ranch for dipping.

ULTIMATE CHRISTMAS LOADED POTATOES

These hearty Russet potatoes are filled with all the trimmings of a Christmas meal – making this dish a great way to use up leftovers.

Prep time: 15 minutes

Cook time: 1 hour 10 minutes

Serves: 4

4 large Russet potatoes

50g Spinneysfood Coarse Sea Salt

100g Spinneysfood Stuffing

50g Brussels sprouts

100g Spinneysfood Baby Carrots with Tops

100g roast turkey slices

50g garlic and herb butter

To serve

Spinneysfood Cranberry Sauce

1 Preheat the oven to 200ºC, gas mark 6. 2 Wash and dry the Russet potatoes. 3 Spread the coarse sea salt evenly over the base of a large roasting tray and arrange the potatoes on top. Roast for 40–45 minutes until golden and tender. In the last 5 minutes, place the stuffing in the oven to crisp up. 4 Meanwhile, trim the Brussels sprouts and peel the baby carrots (leave the tops on). Place in a microwave-safe bowl with a lid and microwave on high for 2–3 minutes, or until the vegetables are just soft. 5 Once the potatoes are cooked, remove the tray from the oven and allow them to cool slightly before slicing them open. 6 Arrange the sliced turkey inside the potatoes and generously top with the crisp stuffing, Brussels sprouts, carrots and a melting knob of garlic and herb butter. 7 Serve the loaded potatoes immediately with a generous spoonful of cranberry sauce on the side.

Truffled duchesse potato wreaths

TRUFFLED DUCHESSE POTATO WREATHS

This is a festive twist on the classic Duchesse potato, piped into rings to resemble mini wreaths. They have a wonderfully crisp base and are delicately flavoured with truffle paste.

Prep time: 25 minutes

Cook time: 30 minutes

Makes: 12

500g Russet potatoes

1 large egg yolk

Spinneysfood Natural Sea Salt Flakes, to taste

2 tbsp cream

50g Spinneysfood Grated Parmigiano Reggiano, plus extra for decorating

50g Spinneysfood Salted Butter, melted

1 tsp truffle paste

3 Spinneysfood Plain Wraps 25cm Pink peppercorns, to decorate

Spinneysfood Fresh Rosemary, to decorate

1 Preheat the oven to 200°C, gas mark 6. Line two large baking trays with baking paper.

2 Peel and chop the potatoes. Boil in salted water until fork tender, then drain. Pass the potatoes through a potato ricer or place in a bowl and mash until completely smooth. Mix in the egg yolk, salt, cream, Parmigiano Reggiano, melted butter and truffle paste. Place the mixture in a piping bag fitted with a star nozzle. 3 Using an 8cm round cookie cutter,

cut out 12 circles from the wraps, then use a smaller 4cm cutter to cut out the centres to form 12 rings. Place on the trays then pipe the potato mixture onto the rings. 4 Bake for 15 minutes, or until golden and crisp. 5 Decorate immediately with pink peppercorns, rosemary and a sprinkle of extra Parmigiano Reggiano. 6 Serve the potato wreaths while they’re hot.

ROASTED PEEWEE MEDLEY POTATOES AND RED ONION FOCACCIA WITH ROSEMARY SALT

A colourful, vibrant focaccia featuring a mix of Peewee potatoes and red onion, finished with fragrant rosemary salt.

Prep time: 20 minutes (plus proofing time)

Cook time: 35–40 minutes

Serves: 6

For the focaccia

2 tsp instant dried yeast

375ml Spinneysfood Bottled Drinking Water, warm

500g Spinneysfood Organic Strong White Bread Flour

10g Spinneysfood Fine Sea Salt

125ml Spinneysfood Mediterranean Extra Virgin Olive Oil

For the toppings

Handful of Spinneysfood Fresh Rosemary

Spinneysfood Natural Sea Salt Flakes, to taste

300g Peewee Medley Potatoes

1 small red onion

4 tbsp Spinneysfood Bottled Drinking Water

1 Preheat the oven to 220°C, gas mark 7.

2 In the bowl of a stand mixer, dissolve the yeast in 2 tablespoons of the water and set aside for 5 minutes. Add the flour, salt and remaining warm water. Attach the dough hook and mix on medium speed for 8-10 minutes until a soft, smooth and slightly sticky dough forms and comes away from the edges of the bowl. Gently place the dough ball in a greased bowl, cover and allow to proof for 2 hours.

3 In a pestle and mortar, crush half the rosemary leaves before stirring them through the flaky salt and setting aside. 4 Generously oil a 30cm tray with half the olive oil and slowly stretch the dough into the corners. Proof for 1 more hour. 5 Meanwhile prepare the remaining toppings. Slice the potatoes in half, keeping the skin on to preserve their colour. Peel and thinly slice the red onion and pick the remaining rosemary leaves. Mix the remaining olive oil with the water. Toss the potatoes with some of the oil-water mixture, and then add the rosemary salt. 6 Using your fingers, dimple the dough, pressing down lightly. Gently press the potatoes, skin side up, into the dough along with the onion and rosemary leaves. Drizzle the remaining olive oil-water mixture and sprinkle over the rosemary salt. 7 Bake for 20–25 minutes, until the focaccia is golden and cooked through and the potatoes are tender with lightly crisped edges. Remove from the oven and allow to cool slightly before slicing. 8 Serve the focaccia warm, or at room temperature.

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log

TOP TIP!

Toast the honey a day ahead and keep it in a sealed jar. It adds smoky depth not just to cocktails, but to salad dressings and desserts, too.

Gather for festive nibbles and drinks before Christmas dinner

MANCHEGO AND BEEF PROSCIUTTO CRISPS WITH VANILLA, PEAR AND SMOKED CINNAMON STIR

Make the pear purée ahead of time and chill it; it keeps its fresh flavour and makes the drink assembly effortless when guests arrive.

Prep time: 30 minutes

Cook time: 10 minutes

Serves: 4

For the Manchego and beef prosciutto crisps

60g Manchego cheese

2 tsp capers

170g Spinneysfood Original Hand Cooked Crisps

100g beef prosciutto

For the pear and cinnamon stir

6 pears

4 tbsp lemon juice

1 Khoisan Organic Bourbon Vanilla Whole Pod

2 tbsp Spinneysfood Acacia Honey

250ml Warner’s Juniper Double Dry Non Alcoholic Gin

500g Spinneysfood Pure Ice Cubes

1 Preheat the oven to 200°C, gas mark 6.

2 Finely grate the Manchego cheese and tear the capers in half. 3 Arrange the crisps on a baking tray and place in the oven for approx. 5-10 minutes, or until warmed through but not browned. 4 Meanwhile, core and quarter five pears. Place them in a blender with the lemon juice and blitz until smooth. Strain through a fine-mesh sieve. Halve and deseed the vanilla pod. Place the vanilla seeds, honey, pear juice, Warner’s Juniper and half the ice cubes in a cocktail shaker. Shake well to combine. Divide the remaining ice cubes between 4 glasses and divide the cocktail mixture between them. Quarter the remaining pear, and decorate each glass with a slice. 5 On a serving platter, layer the crisps, Manchego cheese, grated prosciutto and capers. 6 Serve the crisps while hot alongside the drinks.

MINI PRAWN ROLLS WITH APRICOT SOUR

Prep time: 30 minutes (plus chilling time)

Serves: 4

For the prawn mixture

2 celery sticks

1 Spinneysfood Spring Onion

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Chives

Handful of Spinneysfood Fresh Dill

2 tbsp capers

1 lemon

2 small garlic cloves

2 tsp Spinneysfood Organic Red Grape Vinegar

1 tsp Dijon mustard

80g mayonnaise

1 tsp Spinneysfood Fine Sea Salt

COOK’S NOTE

For extra flavour, lightly toast the buns on a griddle pan for a smoky finish. For a lighter bite, serve the prawn filling in crisp lettuce cups.

TOP TIP!

For a healthier option, airfry the arancini in batches at 200°C for 15-20 minutes, or until golden.

1 tsp Spinneysfood Paprika, plus extra for serving ¼ tsp Spinneysfood Ground Black Pepper

500g Spinneysfood Cooked Prawns

For the buns

6 Spinneysfood Potato Buns

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

For the apricot sour

1 lemon

500ml Caleño Dark & Spicy Tropical Non-Alcoholic Spirit

100g Spinneysfood Apricot Preserve

1 egg white

250g Spinneysfood Pure Ice Cubes

1 Finely dice the celery, finely slice the spring onion and finely chop the herbs. Reserve 1 teaspoon of chives and some dill fronds for later. Finely chop the capers, zest and juice the lemon and mince the garlic. 2 In a small bowl, combine all the prawn mixture ingredients and stir well. Cover and chill until needed. 3 Slice off two opposite ends from each bun and cut out a wedge from the centres. Brush the cut sides of the buns with the olive oil. Place in a large pan over a medium heat. Toast each bun’s sides until evenly golden brown, approx. 2 minutes a side. Remove from the heat and arrange on a serving platter. 4 Fill the centre with the prawn filling, sprinkle with extra paprika and scatter over the reserved dill fronds and chives. 5 Juice the lemon, then place the Caleño, apricot preserve, lemon juice and egg white in a shaker and dry shake for 1 minute. Then add the ice cubes and shake for 1 minute. 6 Strain into 4 glasses and serve along with the mini prawn rolls.

MUSHROOM ARANCINI WITH GOLDEN PINEAPPLE

MARGARITAS

These golden mushroom arancini are easy to make with readymade Spinneysfood Mushroom Risotto. The smoky vegan nduja they’re served with is the perfect foil to the refreshing pineapple margaritas.

Prep time: 35 minutes

Cook time: 15 minutes

Serves: 4

For the vegan nduja

3 ripe plum tomatoes

1 Spinneysfood Red Capsicum

1–2 red chillies

2 Spinneysfood Sun-dried Tomatoes

2 tbsp sun-dried tomato oil

2 tbsp Spinneysfood Smoked Paprika

½ tsp Spinneysfood Beech Wood Smoked Sea Salt Flakes

For the arancini

Handful of Spinneysfood Fresh Parsley

125g Spinneysfood Mini Mozzarella Balls

450g Spinneysfood Mushroom Risotto

30g Spinneysfood Grated Parmigiano Reggiano

½ tsp Spinneysfood Fine Sea Salt

50g Spinneysfood All-Purpose Flour

3 Spinneysfood Organic Free-Range Eggs

TOP TIP!

Prepare the feta and olive checkerboard a few hours ahead to let the flavours mingle. Just cover and chill until you’re ready to serve.

150g Panko breadcrumbs

2L Spinneysfood Pure Sunflower Oil

To serve

30g Spinneysfood Parmigiano Reggiano

Handful of Spinneysfood Fresh Basil

For the golden pineapple margaritas

1 pineapple 2-3 limes

500ml Spinneys Pineapple Juice

250ml Chastity Rangpur Lime & Juniper

400g Spinneysfood Pure Ice Cubes

1 Preheat the oven to 180°C, gas mark 4.

2 To make the nduja, quarter the tomatoes, capsicum and whole chillies, then arrange them in a roasting dish. Roast for 25–30 minutes, or until tender and slightly charred. Remove the seeds from the chilli. Place all the roasted vegetables, sundried tomatoes, sun-dried tomato oil, smoked paprika and salt flakes in a blender. Blitz until smooth and set aside.

3 To make the arancini, finely chop the parsley. Pat the mozzarella dry and cut each mini ball in half. Place the risotto in a bowl with the parsley, lemon zest, grated Parmigiano Reggiano and salt, and mix well. Measure out a scoop of the risotto mixture and roll into a ball. Press one half of a mozzarella ball into the centre and roll to cover. Repeat until all the risotto mixture is used. 4 Set up a crumbing station with three separate bowls for the flour, eggs and Panko breadcrumbs. Roll each arancini in the flour, then the egg and finally the Panko, pressing gently to coat each ball.

5 Heat the sunflower oil to 180°C. Working in batches, fry the arancini for approx. 5 minutes until evenly golden. Place on paper towels to drain. 6 Spread the vegan nduja on a platter, top with the arancini, then grate the Parmigiano Reggiano over and finish with a couple of basil leaves. 7 To make the margarita, slice the pineapple into wedges and juice the limes. In a shaker, combine the pineapple juice, nonalcoholic gin and lime juice. Add the ice cubes and shake. Strain into glasses and serve with a pineapple wedge and a slice of lime.

FETA AND GREEN OLIVE CHECKERBOARD WITH CLARIFIED BLOODY MARY

A twist on the classic bloody Mary, paired with a feta and olive checkerboard for a bold, savoury bite.

Prep time: 25 minutes (plus chilling time) Serves: 4

For the bloody Mary

6 ripe roma tomatoes

1 lemon

2 celery stalks

2 tbsp tomato juice

1 tsp Worcestershire sauce

1 tsp Tabasco

Pinch of Spinneysfood Ground Black Pepper

4 tbsp pickle juice or olive brine

To serve

1 lemon

Spinneysfood Chilli Flakes

2 celery stalks

For the feta and olive checkerboard

200g Spinneysfood Organic Feta Cheese

300g pitted green olives

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

½ tsp Spinneysfood Dried Oregano

¼ tsp Spinneysfood Chilli Flakes

1 lemon

1 Place all the ingredients for the bloody Mary in a blender and blitz until smooth. 2 Line a fine-mesh sieve with a clean cheesecloth. Place the sieve over a large bowl. Pass the blended mixture through the sieve then place in the fridge for 1 hour, or until the liquid is completely clear. Chill until needed. 3 Cube the feta, making sure they are about the same size as the olives. Arrange the feta and olives in a checkerboard pattern on a flat serving dish. Drizzle over the olive and sprinkle over the oregano and chilli flakes. Finely grate the lemon over. Chill until ready to serve. 4 When ready to serve, cut the lemon in half and rub it around the rims of 4 glasses. Dip these in chilli flakes, then pour in the bloody Mary mixture. Halve the celery stalks and place one in each glass before serving.

PASSIONFRUIT AND TOASTED HONEY SPRITZ AND OYSTERS WITH A JAPANESE DRESSING

Prep time: 20 minutes

Cook time: 8 minutes

Serves: 4

For the toasted honey

80ml Spinneysfood Acacia Honey

1 tbsp Spinneysfood Bottled Drinking Water

For the spritz

3 limes

250ml Chastity Rangpur Lime & Juniper

350ml passionfruit pulp (approx. 5 passion fruit)

500g Spinneysfood Pure Ice Cubes

Handful of Spinneysfood Fresh Basil

250ml sparkling water

For the oysters with a Japanese dressing

2 tsp Spinneysfood Extra Fine Caster Sugar

4 tbsp rice vinegar

1 tsp Sriracha

1 tbsp Spinneysfood Sesame Oil

12 oysters, shucked

Handful of Spinneysfood Fresh Chives

1 tbsp caviar or salmon roe

To serve

1kg ice flakes or 500g coarse salt

1 Place the honey in a small saucepan over a high heat. Bring to the boil and cook for 5-6 minutes, or until very dark brown and starting to smoke, at 160°C. Remove from the heat and add the water, swirling to combine. 2 Juice the limes. In a jug, combine the toasted honey, Chastity Rangpur, passionfruit pulp, lime juice and half of the ice cubes. Stir well to combine, top with basil leaves and sparkling water. 3 Combine the sugar, rice vinegar, Sriracha and sesame oil. Stir well until the sugar has dissolved. 4 Place the ice or salt on a serving platter and arrange the oysters over. Spoon some of the dressing over each oyster. 5 Finely chop the chives and sprinkle some over each oyster. Top with a little salmon roe and serve alongside the drinks.

Prepare our golden hour snacks and drinks with the ingredients available in store.

IRISH GOLD

Kerrygold Cheddar and butter is crafted from pure grass-fed milk, making these products rich in fl avour, perfect for festive appetisers, mains, desserts and more

HAZELNUT YULE LOG WITH PRALINE BUTTERCREAM

This yule log features a delicate sponge cake, generously filled and covered with a decadent praline buttercream. The Swiss meringue buttercream uses a backwards technique, which makes it easier to make and prevents the buttercream from splitting.

Prep time: 45 minutes (plus chilling time)

Cook time: 25–30 minutes (per roll)

Serves: 12–14

For the sponge

150g Spinneysfood All-Purpose Flour

50g cocoa powder

2 tsp Spinneysfood Baking Powder

1 tsp Spinneysfood Fine Sea Salt

100g Kerrygold Salted Butter

8 large Spinneysfood Organic Free-Range Eggs

260g Spinneysfood Extra Fine Caster Sugar

1 tsp vanilla or hazelnut extract

1 tbsp strong espresso (brewed from 1 Spinneysfood Italian Hazelnut Coffee Capsule)

For the hazelnut praline

80g Spinneysfood Fine Grain White Sugar

120g roasted chopped hazelnuts

For the praline Swiss meringue buttercream

3 large Spinneysfood Organic Free-Range Eggs

225g Spinneysfood Extra Fine Caster Sugar

400g Kerrygold Unsalted Butter

1 tbsp vanilla extract

100g Waitrose No. 1 Ecuador Dark Chocolate 90%

½ tsp Spinneysfood Fine Sea Salt

To decorate

50g marzipan

Cocoa powder, for dusting

50g Oreo biscuit crumbs

1 tbsp Bayara Pistachio Powder

Blackberries

Redcurrants

1 Preheat the oven to 150°C, gas mark 2. Grease only the bases of two 37cmx24cm baking trays and then line both with baking paper. Set aside. 2 To make the sponge, sift the all-purpose flour, cocoa powder, baking powder and salt together. Melt and cool the butter. Separate the egg yolks from the whites, placing the latter in a large mixing bowl. Using an electric beater, beat the egg whites until soft peaks form, approx. 1 minute. Gradually add 130g of the caster sugar while continuing to mix until the meringue is thick and glossy and the sugar is completely dissolved. In a separate bowl, beat the egg yolks with the remaining caster sugar, vanilla extract and espresso at a high speed for approx. 5 minutes, until pale and thick. Using a spatula, fold half the meringue into the yolk mixture, then gently fold in the remaining meringue until just combined. Sift the dry ingredients again over the egg mixture and fold through gently until uniform. Drizzle over the melted, cooled butter and fold through carefully to maintain volume. Divide the batter

between the two prepared trays and spread evenly. Bake for 10 minutes, or until the sponges spring back when gently pressed. 3 As soon as the sponges come out of the oven, cover each with a sheet of baking paper and aluminium foil. Let it sit for 5 minutes. Invert the sponge onto a board, peel away the base baking paper and roll it up tightly (peel off the baking paper just to unstick it, then place it back on the cake and roll it up again to form the shape) from the short end. This prevents sticking and helps shape the roll. Allow to cool completely at room temperature. 4 To make the hazelnut praline, place the sugar in a saucepan over a medium heat and allow it to melt without stirring. Swirl the pan occasionally until the sugar turns golden. Add the hazelnuts and stir quickly to coat. Transfer to a lined baking sheet and let it cool completely. Once cooled, break into small pieces and blitz in a food processor or high-speed blender until smooth and creamy. Set aside. 5 To make the buttercream, separate the egg yolks from the whites. Fill a saucepan with a few centimetres of water and bring to a gentle simmer. In a glass or metal bowl, combine the egg whites and sugar. Place the bowl over the saucepan and stir constantly with a whisk (do not aerate). Heat until the mixture reaches 60°C on a sugar thermometer or feels hot to the touch. Remove from the heat and allow to cool to room temperature. Meanwhile, in a stand mixer fitted with the whisk attachment, beat the butter until very pale and fluffy, approx. 8 minutes. Add half the egg white mixture and whisk until smooth, then add the remaining mixture. Mix in the vanilla extract, praline paste,

melted dark chocolate and salt. Beat until fully incorporated. Keep at room temperature until ready to use. 6 To assemble the yule log, carefully unroll each sponge. Spread a generous layer of buttercream evenly over each, then roll them back up tightly. Cut one roll in half diagonally to create two branches. Arrange the main roll on a serving platter and position the two cut pieces at an angle to resemble branches. Cover the entire log with the remaining buttercream. Using a fork, create a textured bark effect. 7 To decorate the yule log, shape small mushrooms from the marzipan. Pinch off small pieces and roll into balls. Flatten slightly, then use a paring knife to hollow out the underside. Roll matching pieces into short cylinders and attach them to the caps. Dust the mushrooms lightly with cocoa powder. Place the marzipan mushrooms on the log. Scatter the Oreo crumbs around the logs (for soil), pistachio powder (for moss) and berries. 8 Serve the yule log immediately.

ROASTED CAULIFLOWER AND CHEDDAR CHEESE TART

This tart makes an eye-catching vegetarian centrepiece with the nostalgic flavour of cauliflower cheese.

Prep time: 1 hour (plus chilling time)

Cook time: 1 hour 10 minutes

Serves: 4 as a main course or 6 as a side

For the rough puff pastry

350g Spinneysfood All-Purpose Flour

240g Kerrygold Salted Butter, chilled and cubed

125ml Spinneysfood Bottled Drinking Water, cold

For the cheese sauce

3 large Spinneysfood Organic Free-Range Eggs

100g Kerr ygold Mild White Cheddar

325ml Spinneysfood Full-Fat Fresh Cow’s Milk

1 tbsp corn flour

For the filling

1 small cauliflower

50g Kerrygold Salted Butter, melted

3 large Spinneysfood Organic Free-Range Eggs

100g Kerr ygold Mild White Cheddar

125ml single cream

1 medium cauliflower (for steaming)

To serve

H Handful of Spinneysfood Fresh Parsley

1 Preheat the oven to 180°C, gas mark 4. Grease a 17cm tart tin or springform cake tin that is at least 8cm deep. Place a baking tray in the oven to preheat – this will help crisp the bottom of the tart. 2 Combine the flour and chilled butter in a large bowl. Rub together with your fingertips until the mixture is flaky with some larger visible pieces of butter. Add the cold water and mix gently until a dough just comes together. Do not overwork. Turn the dough out onto a clean surface and flatten it slightly with the palm of your hand. Wrap in

cling film and rest in the fridge for 30 minutes. 3 To make the cheese sauce, combine the eggs, cheese, 125ml of milk and corn flour in a blender and blitz until smooth. Pour the mixture into a saucepan and bring to the boil over a medium heat while whisking. Cook for 2-3 minutes, then pour into a shallow tray, wrap in cling film and refrigerate. 4 To make the filling, roughly chop the small cauliflower and drizzle with 1 tablespoon of the melted butter. Place in a baking dish and roast at 180°C, gas mark 4, for 20 minutes or until golden brown. Allow to cool slightly, then place in a blender with the eggs, grated Cheddar and cream to form a rough purée. Set aside. 5 Place the whole medium cauliflower in a microwave-safe bowl with a lid and steam for 15 minutes, or until the florets are just tender. Set aside to cool completely. 6 Remove the pastry from the fridge, roll the dough out into a rough square, then fold it over in thirds (like a letter). Roll the dough out again into a 3mm thick, 30cm x 30cm square. Using a large bowl or pot lid, cut out a 30cm round pastry disc. Place the pastry disc in the tart tin. 7 Spoon the cauliflower purée over the top of the pastry and press the whole steamed cauliflower in firmly so the filling squeezes up the sides. Brush the top of the cauliflower with the remaining melted butter.

Place the tart tin on the preheated baking tray and bake for 20–25 minutes, or until the pastry is crisp and the cauliflower is deep golden in colour. 8 To finish the cheese sauce, place the chilled Cheddar mixture in a blender. Warm the remaining 200ml of milk and blend it into the chilled Cheddar custard until smooth.

Melting moments mince pies

9 Remove the tart from the oven and allow it to cool slightly before removing it from the tin.

10 Scatter over finely grated Cheddar and chopped parsley, and serve with the cheese sauce on the side.

MELTING MOMENTS MINCE PIES

A buttery mince pie with a piped swirl topping that melts in the mouth.

Prep time: 25 minutes (plus chilling time)

Cook time: 25 minutes

Makes: 12 pies

250g Kerrygold Salted Butter, softened

100g Spinneysfood Super Fine Icing Sugar, plus extra f for dusting

210g Spinneysfood All-Purpose Flour

120g corn flour

1 orange

½ tsp almond extract

500g fruit mince pie filling

1

Preheat the oven to 180°C, gas mark 4. Lightly grease a 12-hole muffin tin. 2 Cut 24 1x10cm strips of baking paper and arrange them in a cross in each muffin tin – this will allow you to remove the mince pies easily without breaking them once they are baked. 3 Place the butter and icing sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream together until light and airy, approx. 8 minutes. Add the all-purpose flour and 90g of corn flour and mix until just combined. 4 Remove half the dough (325g) and wrap with cling film. Chill for approx. 15 minutes. 5 To the remaining half, add 2 tablespoons of corn flour, the zest of 1 orange and the almond extract. Place this dough in a piping bag with a star tip. 6 On a lightly floured surface roll out the chilled dough to a thickness of 3mm. Cut out rounds to fit the greased muffin tin holes. Press the dough into the tins. Spoon 2–3 teaspoons of fruit mince into each pastry case. Pipe a swirl of the topping over each pie, leaving a little of the filling visible. Refrigerate for 10–15 minutes. 7 Bake the pies for 20–25 minutes, or until golden. Cool in the tin for 10 minutes, then move to a wire rack. 8 Dust with icing sugar and serve.

VINTAGE CHEDDAR AND PECAN NUTCRACKER WREATH

Perfect as a festive starter or snack plate for the holidays, the Cheddar crackers for this wreath can be made one week ahead of time and stored in an airtight container until ready to assemble.

Prep time: 20 minutes (plus chilling time)

Cook time: 10–12 minutes

Makes: 1 large wreath

For the crackers

25g pecan nuts, plus extra for serving

40g Kerrygold Vintage Cheddar

110g Spinneysfood All-Purpose Flour

½ tsp Spinneysfood Baking Powder

¼ tsp Spinneysfood Fine Sea Salt

¼ tsp Spinneysfood Dried Rosemary

4 tbsp Spinneysfood Bottled Drinking Water

40g Kerrygold Salted Butter, melted, plus extra for brushing

For the wreath

4 black figs

160g Kerrygold Vintage Cheddar

400g Spinneysfood White Seedless Grapes

100g Spinneysfood Premium Blueberries

Spinneysfood Fresh Thyme

Spinneysfood Fresh Rosemary

1 Preheat the oven to 220ºC, gas mark 7. Line a baking tray with a sheet of baking paper that has been crumpled up and opened again – this will help give the leaves shape.

2 To make the cracker dough, finely chop the pecans and place in a bowl. Grate the cheese into the same bowl. Add the flour, baking powder, salt and rosemary to the bowl. Add the water and melted butter, then

stir with a wooden spoon until the mixture comes together. Turn the dough onto a work surface and knead gently for approx. 1 minute until smooth.

3 Roll the dough out onto a surface lightly dusted with flour, as thin as possible. Using a cookie cutter, cut out holly or leaf shapes, or you can cut into squares. Lightly brush the crackers with butter and arrange them on the crumpled baking paper. 4 Bake for 10–12 minutes until crispy and browned. Repeat with the remaining dough.

5 Quarter two of the figs and keep the other two whole. Slice the Cheddar into slender wedges.

6 Once cooled, arrange the crackers on a large round board or serving platter along with the figs, cheese, grapes, blueberries, extra pecan nuts and fresh herbs.

FEASTS Midnight

Ring in 2026 with bites from around the world, celebrating midnight across time zones without ever leaving Dubai

SHRIMP ON THE BARBIE

Sizzle your way to an Aussie midnight feast with these succulent prawns, which are ideal to kick off New Year celebrations.

Prep time: 10 minutes

Cook time: 5–6 minutes

Serves: 4

2 garlic cloves

1 lemon

2 x 160g Spinneysfood Fresh Raw Prawns

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

To serve

Spinneysfood Fresh Parsley

Lemon wedges

Bundaberg Ginger Beer

1 Mince the garlic. Juice the lemon. 2 In a bowl,

toss the prawns with olive oil, crushed garlic, lemon juice, salt and pepper. 3 Preheat the barbecue or grill pan to a medium-high heat and lightly oil the grates. 4 Thread the prawns onto skewers. Grill for 2–3 minutes per side, or until they turn pink and are slightly charred. 5 Transfer the prawns to a serving plate. Chop the parsley and scatter over the prawns. Serve with lemon wedges and cold Bundaberg Ginger Beer.

19:00 DUBAI / MIDNIGHT IN JAPAN

SIMPLE JAPANESE

OSECHI-RYORI TRAY

This simple Japanese osechi-ryori tray brings the festive spirit of a traditional Japanese New Year’s feast to your midnight celebrations, with each dish carrying a special meaning. The toshikoshi soba, or year-end noodles, symbolise a clean break from the past year. The tamagoyaki, a Japanese rolled omelette, represents happiness and good fortune. Lastly, the sweet and chewy mochi symbolises strength and a long life.

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 2–3

For the toshikoshi soba (year-end noodles)

150g dried soba noodles

500ml Spinneysfood Bottled Drinking Water

4 dried shiitake mushrooms

1 tbsp Spinneysfood Soy Sauce

1 tsp mirin

1 tsp soba sauce

Spinneysfood Fresh Coriander, for serving

For the tamagoyaki (Japanese rolled omelette)

3 Spinneysfood Organic Free-Range Eggs

1 tsp Spinneysfood Extra Fine Caster Sugar

½ tsp Spinneysfood Soy Sauce

Spinneysfood Pure Sunflower Oil, for cooking

For the kohaku namasu (carrot daikon salad)

1 small daikon

1 small carrot

Spinneysfood Fine Sea Salt, to taste

2 tbsp Spinneysfood Fine Grain White Sugar

2 tbsp rice vinegar

1 tbsp water

For the salted iced vanilla matcha

½ tsp matcha powder

2 tbsp hot water

1 tsp Spinneysfood Organic Natural Honey

½ tsp vanilla extract

Spinneysfood Pure Ice Cubes

125ml ice-cold milk (dairy or plant-based)

250g Elle & Vire Crème Fouettée Spray Cream

Pinch of Spinneysfood Fine Sea Salt

To serve

10 Spinneysfood Mochi Ice Cream

1 To make the toshikoshi soba, boil soba noodles according to the packet instructions. Drain and rinse under cold water, then set aside. In a small pot, bring 500ml of water to a simmer with the mushrooms. Add the soy sauce, mirin and soba sauce, and stir to combine. Place the noodles in a bowl or small tray dish and pour the broth over them. Garnish with fresh coriander. 2 To make the tamagoyaki, whisk the eggs with the sugar and soy sauce in a bowl. Heat a non-stick pan over a medium-low heat and brush with the oil. Pour in a thin layer of egg. As it cooks, use a spatula to roll it to one side. Brush the pan with oil again and pour in more egg to fill the pan. Lift the rolled egg so the uncooked egg flows underneath. Once it sets, roll again. Repeat until all the egg is used. Cool the omelette slightly, then slice into rounds.

3 For the kohaku namasu, peel and thinly slice the daikon and carrot. Place the carrot, daikon, salt, sugar, rice vinegar and water in a bowl. Toss to coat and set aside. 4 To make the salted iced vanilla matcha, whisk the matcha powder with the hot water in a small cup until

smooth. Stir in the honey and vanilla extract. Fill a glass with ice, pour in the milk and top with the matcha mix. Finish with swirls of the spray cream, a sprinkle of sea salt and a dash of matcha powder, if desired. 5 When ready to serve, arrange the soba, tamagoyaki, mochi and the matcha on a tray.

21:00

DUBAI / MIDNIGHT IN THAILAND

THAI MONEY BAGS (THUNG THONG)

These Thai money bags are crispy, golden parcels symbolising wealth and good luck. Pair them with bright red Strawberry Fanta, a common offering at shrines and spirit houses in Thailand, which is believed to please spirits and bring good luck.

Prep time: 20 minutes

Cook time: 10 minutes

Makes: 15 mini money bags

1 small carrot

2 Spinneysfood Spring Onions

1 garlic clove

200g minced chicken or turkey

1 tsp Spinneysfood Soy Sauce

1 tsp oyster sauce

½ tsp Spinneysfood Extra Fine Caster Sugar

15 sheets Tokyo Wang Tang Frozen Gyoza Wrappers

Chives or spring onion strips, for tying Mantova Spray Oil for Air Fryer, for coating

To serve

Thai sweet chilli sauce

Strawberry Fanta

1 Peel and grate the carrot. Chop the spring onions. Peel the garlic. 2 Place the carrot, spring onion, garlic, chicken, soy sauce, oyster sauce and sugar in a food processor or chopper. Blend until well combined. 3 Place 1 teaspoon of filling in the centre of each wonton wrapper. Gather the corners up like a little pouch and gently pinch them together. Tie with a chive or spring onion strip to seal. Arrange the money bags on a lined air fryer baking

tray. Lightly spray them with the oil. 4 Airfry at 190°C for 8–10 minutes, or until golden and crispy. 5 Serve with Thai sweet chilli sauce and Strawberry Fanta.

22:30 DUBAI / MIDNIGHT IN INDIA

SAMOSAS WITH DAHI SHAKKAR SHAKE

These samosas are filled with spiced lentils, which are believed to bring prosperity. Pair them with a dahi shakkar shake, a creamy concoction of yoghurt and sugar traditionally eaten for good luck before embarking on new beginnings or ventures.

Prep time: 25 minutes

Cook time: 10 minutes

Serves: 4

For the samosas

1 small potato

½ onion

1 garlic clove

5cm piece of ginger

1 tsp ghee

1 tsp Spinneysfood Cumin Seeds

100g tinned lentils

1 tsp Spinneysfood Garam Masala

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

12 samosa or spring roll wrappers

1 large Spinneysfood Organic Free-Range Egg Spinneysfood Pure Sunflower Oil, for brushing

For the shake

500ml Spinneysfood Fresh Yoghurt

Spinneysfood Light Muscovado Sugar or jaggery, to taste

250ml cold Spinneysfood Full-Fat Fresh Cow’s Milk Pinch of ground cardamom

1 To make the samosas, bring a small pot of salted water to a boil. Peel and chop the potatoes, then add to the pot. Boil until just soft. Drain and mash slightly. 2 Meanwhile, chop the onion, peel and grate the garlic and ginger. Heat the ghee in a pan. Add the onion, ginger, garlic and cumin seeds. Sauté until soft. Stir in the

lentils, potato, garam masala, salt and pepper. Cook for 2–3 minutes until combined, then let the filling cool. 3 Cut the samosa or spring roll wrappers into strips. Place 1 tablespoon of the filling at one end and fold into a triangle, tucking and folding until sealed. Brush with the egg wash to seal. 4 Bake at 180°C, gas mark 4, for 15–20 minutes, brushing lightly with oil.

5 To make the shake, add the yoghurt, sugar, milk and cardamom to a blender. Blitz until smooth and frothy. 6 Serve chilled over ice in tall glasses along with the samosas.

MIDNIGHT IN THE UAE CHIPS OMAN SHAWARMA WITH VIMTO

This upgraded streetfood favourite combines tender grilled meat, tangy pickles and the iconic crunch of Chips Oman, all wrapped up shawarma-style.

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 6

100g McCain Air Fryer Quick and Crispy French Fries

150g Freshly Foods Frozen Chicken Shawarma, defrosted

3 Modern Bakery Shawarma Flat Breads

2 tbsp toum

4–6 slices pickled cucumber or mixed pickles

1 small packet Chips Oman

Spinneysfood Red Pepper Hot Sauce, optional

To serve Vimto

1 Arrange the French fries and chicken shawarma on a lined baking sheet. Airfry at 190°C for 8–10 minutes. 2 Heat the flatbreads in a pan or oven for a few seconds until they are soft and pliable. Spread the toum over each flatbread. Spoon a third of the warm shawarma meat down the centre. Add the pickles, French fries, Chips Oman and hot sauce. Fold in the sides and roll tightly into a wrap or shawarmastyle roll. Cut in half, if desired, and serve while the chips are still crispy. 3 Serve with Vimto.

Get everything you need in stores for a delicious New Year celebration.

TOP TIP!

If the chocolate and espresso seize, add a splash of warm cream and whisk until smooth and glossy.

THE GRAND

finale

Dazzle the table with centrepieces that sparkle with magic. From a creamy chocolate mousse tower and luscious layered cake to an easy yet impressive madeleine tower, these desserts come all tied up in a fl ourish of festive ribbons and bows

ESPRESSO CHOCOLATE MOUSSE COUPE TOWER WITH CARDAMOM CREAM

A rich, velvety dark chocolate mousse infused with espresso and topped with a lightly spiced cardamom cream for a touch of festive decadence.

Prep time: 45 minutes (plus chilling time)

Cook time: 10 minutes

Serves: 8–10

For the mousse

500g Lindt Excellence 70% Mild Dark Chocolate

125ml freshly brewed espresso

6 large Spinneysfood Organic Free-Range Eggs

150g Spinneysfood Extra Fine Caster Sugar

600ml single cream

For the cardamom cream

400ml single cream

60g Spinneysfood Super Fine Icing Sugar

½ tsp ground cardamom

To serve

Cocoa powder, for dusting

1 Finely chop the chocolate and place it in a large heatproof bowl. Pour the hot espresso over the chocolate and whisk until smooth. Set aside to cool slightly. 2 Separate the egg whites and yolks into two large bowls.

3 Whisk the egg yolks with half the sugar until pale yellow and thick. Fold this mixture into

the melted chocolate. 4 Whip the egg whites until foamy, then add the remaining sugar a spoonful at a time. Whip until stiff, glossy peaks form. 5 Gently fold the egg whites into the chocolate mixture in two additions, taking care not to deflate the mixture. 6 Whip the cream until soft peaks form and fold it into the chocolate mixture until evenly incorporated. 7 Divide the mousse between 8–10 coupe glasses. Chill for at least 4 hours, or overnight, until set. 8 To make the cardamom cream, whip the cream with the icing sugar and ground cardamom until soft peaks form. Taste and adjust the cardamom strength as desired. 9 When ready to serve, spoon or pipe the cardamom cream over each mousse. Dust lightly with cocoa powder. Arrange the coupes in the shape of a tower for a showstopping dessert.

MAGICAL CHEESE CHRISTMAS TREE

Perfect for festive grazing.

Prep time: 30 minutes

Serves: 8–10

Equipment required

Florist branches

Thin metal wire

For the cheeses

200g Brie

200g Spinneysfood Mature Cheddar

200g Wensleydale with Cranberries

150g Comté

For the tree

1 bunch Spinneysfood Seedless White Grapes

100g Spinneysfood Dried Apricots

100g Spinneysfood Dried Figs

100g strawberries

90g Peter’s Yard Rosemary & Sea Salt Sourdough Crackers

125g Spinneysfood Italian Breadsticks

100g assorted crackers of choice

100g Spinneysfood Almonds

1 Arrange florist branches securely in a large vase, ensuring they stand upright and are stable.

2 Cut the cheeses into a variety of shapes: cubes of Cheddar, wedges of Brie and Wensleydale, and slices of Comté. 3 Thread the cheese, grapes, dried apricots and figs, and strawberries onto Christmas ornament wire hangers and hang them from the branches. 4 Fill in gaps with crackers and breadsticks attached with ribbon and mini pegs. 5 Place the almonds in a bowl on the table. Prepare a few hours in advance and cover loosely with cling film. Keep in a cool place until serving.

MADELEINE TOWER

While it may look intimidating to make, this madeleine tower simply uses ready-made Spinneysfood Madeleines and melted white chocolate.

Prep time: 55 minutes

Serves: 10–12

TOP TIP!

If you don’t have a madeleine pan, you can simply dip the madeleines in the chocolate and allow it to set.

To make the prettiest meringue bows, rub a little meringue between your ngers to check if all the sugar granules have dissolved – this prevents cracks when baking.

4 x 180g Waitrose Cooks’ Ingredients Belgian White

Chocolate for Cooking

4 x 300g packs Spinneysfood Madeleines (56 total)

12 cavity madeleine pan

38 x 14cm foam cone

Toothpicks

Decorative ribbon

1 Finely chop the white chocolate and place it in a microwavable bowl. Microwave on medium heat in 30 seconds bursts, stirring well in between, until melted and smooth. 2 Dip the madeleines in the melted white chocolate, shell-side down and then place them the madeleine pan, pressing down firmly. Allow to set completely. 3 Meanwhile, use a pastry brush to paint the foam cone with white chocolate.

4 Gently unmould the madeleines and insert a toothpick into the back of each. Working from the top of the cone, arrange the madeleines down the cone, overlapping them as you go and pressing the toothpick firmly into the foam.

5 Decorate with the ribbon before serving.

WHITE CHOCOLATE AND CHERRY CURD CAKE WITH MERINGUE BOWS

Snowy white meringue bows and white chocolate frosting hide a bright red sponge and cherry curd centre in this elegant centrepiece.

Prep time: 1 hour

Cook time: 1 hour

Serves: 12

For the cherry curd

1 lemon

300g fresh cherries

120g Spinneysfood Extra Fine Caster Sugar

3 large egg yolks

2 tsp corn starch

50g Spinneysfood Unsalted Butter, softened

For the sponge

250g Spinneysfood Unsalted Butter

250g Spinneysfood Extra Fine Caster Sugar

4 large Spinneysfood Organic Free-Range Eggs

1 tsp vanilla extract

¼ tsp red food colour gel

250g Spinneysfood Self-Raising Flour

½ tsp Spinneysfood Baking Powder

2 tbsp Spinneysfood Full-Fat Fresh Cow’s Milk

For the white chocolate cream

200g white chocolate

400ml single cream

250g Spinneysfood Mascarpone Cheese

For the meringue bows

2 large egg whites

120g Spinneysfood Extra Fine Caster Sugar

1 Preheat the oven to 180°C, gas mark 4. Grease and line 2x20cm round cake tins. Grease a 20cm metal mixing bowl. Line it with two wide strips of baking paper, one overlapping the other, with enough overhang to pull the cake out of the bowl once ready. 2 To make the cherry curd, juice the lemon and place the juice in a pot with the cherries and sugar. Simmer until the cherries burst, then press through a sieve to remove the skins. Return the purée to the pan. Whisk together the egg yolks and corn starch and add to the

purée. Cook gently, stirring constantly, until thickened. Remove from the heat and stir in the softened butter before transferring to a jar and chilling. 3 To make the sponge, place the butter and sugar in a large bowl and cream together until pale. Beat in the eggs one at a time followed by the vanilla extract and food colour, then fold in the flour and baking powder along with the milk until smooth. Divide the batter between the tins and bowl. Bake for 25–30 minutes until golden and the centre springs back when touched. Allow the cakes to cool completely. 4 To make the white chocolate cream, chop the white chocolate and place it in a bowl. Heat half the cream until steaming, pour it over the chocolate and stir until melted. Allow to cool completely. Whip the remaining cream with the mascarpone to soft peaks, then fold into the cooled white chocolate ganache. Set aside. 5 To assemble, slice each round cake in half horizontally. Place the bottom half of one sponge layer on a cake board. Pipe a border of white chocolate cream and spread a quarter of the cherry curd in the centre. Cover with the top half of the cake. Repeat the process with the remaining layers, finishing with the small domed cake. Cover the whole cake with the remaining white chocolate cream. 6 Heat the oven to 90°C, lowest gas mark. Line a large baking tray with baking paper. 7 To make the meringue bows, whisk the egg whites until stiff, then gradually add the sugar until the mixture is glossy. Pipe the bows onto the lined tray. Bake for 1½ hours until crisp, then turn the oven off and allow the bows to cool in the oven. 8 Once cool, decorate the cake with the meringue bows.

Little cooks

Kids are going to love making these festive cookies and edible ornaments

Santa’s Santa’s Santa’s

Turn your kitchen into an enchanted workshop, where biscuits become trains, marshmallows turn into penguins and little cooks can create magical treats fi t for the North Pole

COOKIE CANDY TRAINS

These playful cookie candy trains are built from biscuits, Rolos and bright sweets, making them a perfect holiday project with little ones. They look just as good as a festive centrepiece as they taste when pulled apart and shared.

Prep time: 30 minutes

Makes: 3 trains

100g white chocolate or icing

186g Lotus biscuits

3 tbsp Spinneysfood Organic Desiccated Coconut

12 Rolos (approx. 2 packs)

80g Jelly Tots

140g Smarties

1 Chop the white chocolate, place in a microwavable bowl and melt. Transfer to a small piping bag. 2 Break three Lotus biscuits in half — these will form the front and back of each carriage. Pipe chocolate onto the broken edges, dip into desiccated coconut to look like snow.

3 Lay a whole Lotus biscuit on a clean surface. Pipe chocolate onto the base of two halved biscuits and attach them to the front and back as carriage ends. Hold until set. Pipe chocolate along the edges of another whole biscuit and stick it to one side, then repeat with a second biscuit to complete the carriage. 4 Stick four Rolos along the sides with melted chocolate — these are the wheels.

5 Fill the carriage with Jelly Tots and Smarties so it brims with colourful “gifts.” Let the chocolate firm before moving the trains. 6 Serve as a festive centrepiece — or let kids have fun building their own at the table.

FESTIVE SNOW GLOBE JARS WITH MARSHMALLOW PENGUINS

These snow globe jars filled with marshmallow penguins make the sweetest edible decorations. Perfect as a holiday centrepiece or a home-made gift, they bring a touch of winter wonder to the table.

Prep time: 25 minutes

Makes: 6 penguins

150g dark chocolate

12 large Spinneysfood White Marshmallows

12 wooden skewers or lolly sticks

12 jelly beans

24 candy eyes

250g Spinneysfood Organic Desiccated Coconut

1 Chop and melt the dark chocolate in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. 2 Line a tray with baking paper. Stack two marshmallows on top of each other and push a skewer through the centre to hold them together. Evenly dip the top and sides of each marshmallow stack into the melted chocolate, leaving the front white to form the penguin’s tummy. Place on the tray and allow the chocolate to set slightly. 3 Cut the jelly beans in half to form the beaks. 4 While the chocolate is still sticky, press on two candy eyes and one jelly bean half for the beak. Repeat with the rest of the ingredients. Let the penguins set completely at room temperature or in the fridge until firm. 5 Sprinkle a layer of desiccated coconut into the base of each jar to form the snowy ground. Place one or two marshmallow penguins inside each jar, securing them lightly with a dab of icing on the bottom. Close the lids tightly. 6 Store at room temperature in a cool, dry place. These are mostly for display but can be eaten within 2 days.

TOP TIP!

If you’re making these with kids, prep the chocolate-dipped squares ahead of time and let them do the decorating – it’s the best part.

GINGERBREAD FUDGE WITH REINDEER PRETZEL FACES

Prep time: 20 minutes (plus chilling time) Makes: 12

150g dark chocolate

355g Spinneysfood Salted Caramel

6 Spinneysfood Salted Pretzels

24 mini candy eyes

12 red Smarties

1 Line a tray with baking paper. 2 Melt the dark chocolate in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. 3 Dip each piece of salted caramel into the melted chocolate and place on the tray. Break the pretzels in half and press two pieces into the top of each caramel to form antlers. Add two mini candy eyes just below the antlers and finish with a red Smartie for the nose. 4 Refrigerate until set. 5 Serve loose or package as festive treats.

faces

LITTLE COOKS

MARSHMALLOW PIE SANTA HATS

Prep time: 30 minutes

Cook time: 5 minutes

Makes: 8

8 digestive biscuits (or any plain, round cookies)

2 jars marshmallow fluff (approx. 400g)

250g white chocolate

Red oil-based food colouring

3 tablespoons Spinneysfood Organic Desiccated Coconut

1 Line a tray with baking paper and arrange the biscuits in a single layer. 2 Spoon the marshmallow fluff into a piping bag fitted with a round nozzle. Pipe a tall swirl of fluff onto

the centre of each biscuit, shaping it into a cone so it resembles a Santa hat. Reserve some of the fluff for the end of the hat. 3 Place the tray in the freezer for 10-15 minutes to firm up the fluff slightly. This helps with dipping.

4 Break up the white chocolate and place it in a heatproof bowl set over a pot of barely simmering water. Melt gently, while stirring constantly. If the bowl gets too hot, lift it off the pot to avoid overheating. Once the chocolate has fully melted, tint it with red food colouring.

5 Working quickly, dip each marshmallow hat three-quarters of the way into the red chocolate, coating it evenly while leaving a small strip of marshmallow uncoated as the base of the hat.

6 Once the red chocolate is set, press some

desiccated coconut onto the white strip at the base of each hat. Pipe some of the reserved marshmallow fluff on the tip of each hat to form the pom-pom. 7 Allow the marshamallow pie Santa hats to firm up at room temperature, then serve or store in a cool place.

TOP TIP!

Use an oil-based food colour to prevent the chocolate from splitting.

CHRISTMAS ORNAMENT HOT CHOCOLATE BOMBS

These festive hot chocolate bombs look just like sparkling tree ornaments, but melt them into hot milk and they transform into a rich, cosy drink filled with marshmallows and sprinkles. A magical holiday treat for gifting or sipping by the fire.

Prep time: 40 minutes

Chill time: 20 minutes

Makes: 6 bombs

LITTLE COOKS

400g milk or dark chocolate

6 tbsp hot chocolate mix (1 tbsp per bomb)

50g Spinneysfood Mini White Marshmallows

3 tbsp sprinkles

6 small candy canes

1 Chop the chocolate and melt in a heatproof bowl over a pan of gently simmering water, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until melted. 2 Spoon the melted chocolate into a half-sphere mould cavity (alternatively, use a small bowl), using the back of a spoon or pastry brush to coat evenly. Chill for 5 minutes, then repeat for a second layer to strengthen the shells. Refrigerate until set, approx. 10 minutes. Reserve

the remaining melted chocolate and keep warm. 3 Gently remove the hardened shells from the moulds. Fill half with 1 tablespoon hot chocolate mix and a spoonful of mini marshmallows. Warm a plate slightly, press the edges of the empty shells against it to melt, then quickly cap onto the filled halves. Smooth the seam with melted chocolate if needed, then brush with more chocolate and roll in sprinkles for a festive finish. Allow to set for 5 minutes. 4 To make the ornament top, use a heated paring knife to cut a small hole in the top of each bomb. Insert a candy cane hook, brush around the opening with melted chocolate, and add sprinkles to secure. 5 To serve, place a bomb in a mug, pour over steaming milk, stir and watch it melt into a rich, festive drink.

Christmas ornament hot chocolate bombs

Christmas cookie jar

Lift the lid to fi nd peppermint spirals, pistachio treasures and frosty friends

PEPPERMINT CANDYCANE SHORTBREADS

These shortbread cookies are wrapped in chocolate dough and rolled in crushed candy canes for a crunchy, minty coating.

Prep time: 40 minutes (plus chill time)

Cook time: 15 minutes

Makes: 24 cookies

For the dough

250g Spinneysfood Unsalted Butter

120g Spinneysfood Extra Fine Caster Sugar

1 tsp vanilla extract

300g Spinneysfood All-Purpose Flour

Pinch of Spinneysfood Fine Sea Salt

1–2 drops red gel food colouring

2 tbsp cocoa powder

To assemble

100g Waitrose No.1 Madagascan Dark Chocolate 75%

4 peppermint candy canes

1 Preheat the oven to 180°C, gas mark 4. Line two baking trays with baking paper. 2 Beat the butter and sugar together until pale and creamy, then mix in the vanilla extract. Add the flour and salt, mixing until a dough forms. 3 Divide the dough into three equal portions. Leave one plain, colour the second with the red gel food colouring and mix the sifted cocoa powder into the third. 4 Roll the plain and red doughs into logs of equal length and thickness, then freeze

for 20 minutes until firm. Slice each log in half lengthways to form long triangular prisms, then repeat until you have 8 prisms of each colour. 5 Arrange 4 prisms together, alternating between red and plain, to form a log, pressing gently to seal the edges. Repeat with the remaining prisms and join the logs to create one long log, then freeze for a further 10 minutes to hold its shape. 6 On a sheet of parchment, roll out the chocolate dough to match the length of the dual-coloured log. Place the log in the centre of the chocolate dough, then roll up the dough to encase the log, using the parchment to help lift and press it snugly around the log. If the dough softens too much while shaping, freeze it for 15 minutes. 7 Slice the log into ½cm-thick discs and arrange them on the trays with a bit of space between each. 8 Bake for 12–15 minutes until set but still pale. Leave to cool on the trays for 5 minutes before transferring to a wire rack.

9 Chop the chocolate and gently heat it in the microwave until melted and smooth. Unwrap the candy canes and place them in a zip-top bag. Using a rolling pin, crush the candy canes into small pieces. Carefully dip the edges of each shortbread cookie into the melted chocolate and then coat in crushed candy canes. Keep aside to set. 10 Store in an airtight container for up to 7 days.

PISTACHIO CREAM STAR COOKIES

These buttery star-shaped cookies are sandwiched

together with pistachio cream, making them as fun to bake as they are to eat.

Prep time: 20 minutes (plus chilling time) Cook time: 10 minutes Makes: 12 cookies

For the cookie dough

250g Spinneysfood Unsalted Butter, softened 120g Spinneysfood Super Fine Icing Sugar, plus extra for dusting

1 tsp vanilla extract

1 egg yolk

300g Spinneysfood All-Purpose Flour 100g ground pistachios

½ tsp Spinneysfood Fine Sea Salt

For the filling

120g Pistachino Pistachio Cream Spread

1 In a large bowl, beat the softened butter and icing sugar until pale and fluffy, then mix in the vanilla extract and egg yolk. Stir in the flour, ground pistachios and salt until the dough comes together. 2 Shape the dough into a ball, wrap in cling film and chill for 30 minutes. 3 Preheat the oven to 180°C, gas mark 4. Line two baking trays with baking paper. 4 Roll out the dough on a lightly floured surface to 4mm thick. Using a star cookie cutter, cut out stars. Then switch to a smaller star cutter and cut out smaller star from the centre of half the cookies. 5 Place on the trays and bake for 8–10 minutes, or until lightly golden at the edges. Transfer to a wire rack

to cool completely. 6 Spread pistachio cream onto the flat side of each whole star, then gently press a cut-out star on top to sandwich. Dust with icing sugar before serving. 7 Store in an airtight container for up to 3 days.

MELTING SNOWMEN COOKIES

These playful cookies are made from coconut cookies topped with marshmallows and royal icing. They look like melting snowmen. Kids will love decorating their frosty faces.

Prep time: 15 minutes

Cook time: 10 minutes

Makes: 12 cookies

For the cookies

125g Spinneysfood Salted Butter

220g Spinneysfood Fine Grain White Sugar

½ tsp vanilla extract

1 large Spinneysfood Organic Free-Range Egg

150g Spinneysfood All-Purpose Flour

150g Spinneysfood Self-Raising Flour

½ tsp Spinneysfood Fine Sea Salt

80g Spinneysfood Organic Desiccated Coconut

100g white chocolate

For the royal icing

200g Spinneysfood Super Fine Icing Sugar

1-2 tbsp Spinneysfood Bottled Drinking Water

For decoration

12 large Spinneysfood White Marshmallows

Dollar Sweets Edible Marker – Black Spinneysfood Dried Apricots

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper. 2 Beat the butter, sugar and vanilla extract in an electric mixer until light and creamy. Add the egg and beat well. Add the flours, salt and coconut and mix with a butter knife until a soft dough forms. 3 Roughly chop the chocolate and add to the cookie dough.

4 Using your hands or an ice cream scoop, mould 2 tablespoons of cookie mixture into a flat round.

Place on the baking tray, leaving room to spread. Repeat with the remaining mixture. 5 Bake for 10 minutes or until light golden. Allow to cool on trays. 6 To make the royal icing, whisk together the icing sugar and water until smooth and spreadable. Spread the icing generously over each cookie. 7 Place a marshmallow on one side of each cookie while the icing is still wet. Allow the icing to dry for 15–20 minutes. Use the black writing icing to dot on eyes, buttons and stick arms. 8 Cut out small triangles from the dried apricots to make the carrot nose. Allow to set before serving. 9 Store in an airtight container for up to 3 days.

WHITE CHOCOLATE COCONUT SNOWFLAKES

These delicate, crisp snowflakes are made from fried wraps – inspired by the classic snowflake paper craft.

Prep time: 15 minutes

Cook time: 10 minutes

Makes: 24

6 large plain wraps

Spinneysfood Pure Sunflower Oil, for frying

400g white chocolate

100g Spinneysfood Organic Desiccated Coconut

1 Using a round 10cm cookie cutter, cut out four rounds from each wrap. 2 Fold them in half, and use kitchen scissors to cut out shapes along the edges, just like making paper snowflakes. Ensure that the centre remains intact so the wrap holds together. Gently unfold each one to reveal the snowflake pattern. 3 Heat enough sunflower oil in a large saucepan for shallow frying and, once hot, fry a few snowflakes at a time for 1–2 minutes per side until crisp and golden. Drain well on paper towels and allow to cool fully. 4 Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. 5 Dip each snowflake in the white chocolate, then scatter over the desiccated coconut while the chocolate

is still soft. Place on a sheet of baking paper and allow to set before serving. 6 Store in a large airtight container for up to 3 days.

PEANUT BUTTER MICE

Prep time: 20 minutes

Cook time: 10 minutes

Makes: 24 cookies

For the cookies

120g Spinneysfood Unsalted Butter

100g Spinneysfood Smooth Peanut Butter

100g Spinneysfood Light Muscovado Sugar

1 large Spinneysfood Organic Free-Range Egg

1 tsp vanilla extract

300g Spinneysfood All-Purpose Flour

½ tsp bicarbonate of soda

Pinch of Spinneysfood Fine Sea Salt

For decorating

50g sliced almonds

25g mini chocolate chips

115g M&Ms chocolate minis

65g Waitrose Strawberry Flavour Laces

1 Preheat the oven to 180°C, gas mark 4. Line two baking trays with parchment paper. 2 In a large bowl, beat together the butter, peanut butter and sugar until creamy, then mix in the egg and vanilla extract. Add the flour, bicarbonate of soda and salt, stirring until a soft dough forms. 3 Roll the dough into 24 small balls and shape each into a teardrop for the mouse body. Place on the trays, spacing slightly apart. 4 Gently press two almond slices into the pointed end of each to make ears. Bake for 8-10 minutes until lightly golden but still soft. 5 Remove from the oven and immediately press a mini chocolate chip into each cookie for the eyes and a red M&M at the tip for the nose. 6 Unravel the red liquorice and cut into 5cm strips. Place one at the back of each cookie to create the tail. Allow to cool on the trays for 5 minutes before transferring to a cooling rack. 7 Store in an airtight container for up to 7 days.

Find an array of festive cookies in stores.

Foodie travel

From Lima’s vibrant dining scene to Cusco’s timeless kitchens, discover Peru’s rich, diverse culinary spirit

PERU ON A PLATE

From Lima’s world-class restaurants and distinct experiences to the markets and timeless kitchens of Cusco and the Sacred Valley, Peru is best understood through its food. Here, Tiffany Eslick shares her guide on where to go and what to eat to understand the country’s rich, diverse and dynamic spirit. It’s a place where every bite tells a story of land, culture and connection…

LIMA

Perched on Peru’s Pacific coast, Lima is a city that buzzes with creative energy and culinary ambition. Once seen as a stopover between the Andes and the Amazon, it’s now Latin America’s undisputed gastronomic capital – where street eats and haute cuisine share the same soul. From fragrant mercados spilling over with tropical fruit to worldclass restaurants redefining Peruvian flavours, every corner of the city tells a story of fusion and flair. Here, tradition meets innovation in unexpected ways – from cevicherías and pisco bars to immersive culinary workshops that explore the country’s rarest ingredients.

BEYOND THE BEAN

Inside Casa Túpac – the creative complex that houses Central, Kjolle and Mater, the research lab founded by Virgilio Martínez and his wife, Pía León – Masi Theobroma Lab (masiperu.com/tblen) feels part science studio, part sensory playground. Here, cacao and its cousins are completely deconstructed and reimagined. “Right now we’re working with Theobromas – cacao, macambo and copoazú,” explains chef Katerina Loveday as we don aprons and gather around a table lined with gleaming fruits. “They’re related, but each fruit has a totally different flavour, aspect, colour and aroma,” she adds.

“Mater does all the research – nutrients, chemical components, the cultural part of the food – and then

we search for ways of applying it… through products, experiences and editorial content,” Katerina continues, gesturing to jars of fermenting pulp and roasted beans.

When she slices open a cacao pod, the scent hits first – citrusy and floral. The husk crunches like green apple, sticky with natural pectin. The mesocarp, fibrous and smoky, recalls woodsmoke and sugarcane, while the inner layer tastes softly sweet “as it absorbs the pulp’s flavour,” she says. We lick the seeds; their white pulp is tangy and refreshing. “Nature’s incredible,” says Katerina, as we trace the five perfect columns of seeds inside each fruit.

Then come the macambo and copoazú – one creamy, nut-buttery and plush; the other sharp and tropical, like yoghurt. “We temper macambo and copoazú by hand... there’s no information about them,” Katerina says. “We made many trials, and even today sometimes it doesn’t work. We always try and try.” Chef Elvis Rojces adds: “People in the Amazon roast macambo over the fire and eat it like a nut.” What follows is a tasting that feels almost alchemical – a series of textures and flavours that push far beyond chocolate as we know it…

We sip a cacao husk infusion that’s unexpectedly light and fruity, more like a tea than cocoa, before tasting a honey-glazed cacao shell reduced to a glossy sweetness of dates and caramelised fruit. Next comes macambo, its 80% paste astonishingly silky, like warm peanut butter spun with caramel. Finally, we taste the bright, tangy copoazú in two playful forms – a chewy, high-pectin gummy and a refreshing sorbet that recalls custard apple.

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Cacao, macambo and copoazú at Kjolle – an exquisite dessert deepened by newfound knowledge of these native Peruvian ingredients; unearthing pachamanca potatoes; inside Kjolle, where textiles are dyed using natural pigments; home-made trout ceviche with corn, lettuce, sweet potato, chilli and plenty of lime at Mama Seledonia’s cooking class.

Dubai-based company

Peru Travel ME crafts bespoke itineraries and unforgettable journeys. From securing coveted restaurant reservations and luxury hotels to organising transfers and curated local experiences, every detail is handled with highly personalised service. To book, visit perutravel.me

Dessert was a sensory echo of our morning at the neighbouring Theobroma Lab: a lush celebration of cacao, copoazú and macambo.

THE ART OF ORIGIN

Elegant, elemental and utterly alive, Kjolle (kjolle.com) is a genuine expression of Peru’s staggering biodiversity. Set within the creative Casa Túpac complex, it celebrates the country’s ecosystems through colour, texture and emotion.

Pía León (@pialeonkjolle) — named The World’s Best Female Chef and Latin America’s Best Chef in 2021— crafts a tasting menu nourished by Mater’s research, where every dish feels deeply rooted in the land yet refined. Kjolle currently holds the #4 position on Latin America’s 50 Best Restaurants 2025 and #9 on The World’s 50 Best Restaurants 2025.

Lunch unfolds as a journey across Peru’s landscapes in nine exquisite courses. While each dish deserves praise, several linger in memory: corvina and clams – briny, sweet and textural with crisp kiwicha and pacae (a sweet, mealy tree fruit found in both highland valleys and coastal lowlands); León’s Many Tubers, a vibrant mosaic of yuca, sachapapa (Amazonian purple yam), kaniwa (a tiny red Andean grain) and olluco (a colourful root vegetable); and the duck with sea urchin and muña, perfectly balanced between earth and ocean.

The lobster with charapita chilli, cecina and crab was another standout – spicy, smoky and deeply layered –while dessert was a sensory echo of our morning at the neighbouring Theobroma Lab: a lush celebration of cacao, copoazú and macambo.

Each plate at Kjolle tells a story of place, sparking dialogue and curiosity.

And its drinks deserve equal praise – a vibrant programme from the Liquid Lab where each pairing mirrors León’s food philosophy, exploring textures, colours and sensations through native botanicals, fermented teas and floral distillations.

THE GODFATHER

Chef Gastón Acurio’s (@gastonacurio) legacy is the foundation upon which Peru’s new culinary vanguard continues to flourish. It was at Astrid y Gastón, alongside pastry chef Astrid Gutsche, that Acurio began a quiet revolution in the 1990s – fusing classical French training from Le Cordon Bleu with the bold flavours and ingredients of Peru. The restaurant went on to top the inaugural Latin America’s 50 Best Restaurants list in 2013, while Acurio himself received the Lifetime Achievement Award at The World’s 50 Best Restaurants in 2018. Three decades later, his empire spans more than 70 restaurants worldwide, yet Lima remains its beating heart.

For me, Friday lunch at La Mar Cebichería (lamarcebicheria.com) is pure theatre – a midday ritual of the freshest seafood, great music and outstanding service. Open only until 5.30pm to guarantee the day’s catch, it’s a place where ceviche is religion. Start with the classic – translucent fish glistening in leche de tigre, the best of my entire trip – followed by rich Marcona sea urchin ceviche and Tumbes blood clams criollo-style. A main dish of perfectly charred whole octopus deserves its own pilgrimage. And the passionfruit pisco sours arrive frothy and fragrant; dangerously moreish. Today, La Mar holds the number 30 spot on Latin America’s 50 Best Restaurants list – a testament to its enduring excellence.

Dinner at Astrid y Gastón (astridygaston.com), housed in a three-century-old colonial mansion, reveals another side of Acurio’s genius – refined, emotional, almost nostalgic. Ask for a table in the courtyard and order the Cantuarias scallops with crispy leek, followed by lúcuma tortellinis with scallop meunière and cappuccino foam.. Dessert, La Lúcuma, drifts between smoke and sweetness: palo santosmoked cacao, lúcuma foam and algarrobina ice cream.

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: La Lúcuma at Astrid y Gastón; chef Pía León; vibrant Andean tubers at Kjolle; lucuma and cacao dessert at La Mar; chef Virgilio Martínez in Casa Túpac’s garden; scallops with leeks at Astrid y Gastón; piping-hot picarones drizzled in syrup at Picarones Mary; the magical courtyard at Astrid y Gastón; Peru’s 3,300 potato varieties – earthy, clean, unlike any you’ve ever tasted.

WHERE TO STAY

Miraflores is one of Lima’s most affluent neighbourhoods – a breezy blend of Pacific views, cosmopolitan energy and coastal calm. There, rising above the cliffs of the Costa Verde, the AC Hotel by Marriott (ac-hotels. marriott.com) is coveted oceanfront real estate. From the rooftop terrace, 11th-floor restaurant, or ocean-facing rooms, guests can watch paragliders drift past as the sun sinks into the horizon; a dreamy expanse of water that seems to go on forever. Step outside and you’re five minutes from Larcomar’s designer boutiques or the joggers looping Parque del Amor. Breakfasts at the hotel are busy: go for the freshpressed passion-fruit juice, perfectly cooked omelettes and dulce de leche flan tarts that may just tempt a second slice.

For a crash course (served with a side of humour) in some of Lima’s favourite food spots, Peru Travel ME can book you a tour with JP Grilow. Starting right in the heart of the city, just a few blocks from the Plaza Mayor is the sprawling Central Market. JP points out everything from shark

fillets and goat tails (“so you know it’s not dog!” he jokes) to baskets of golden ají amarillo and glossy rocoto peppers. “Chilli peppers,” he says, “are the key to Peruvian cuisine – they give everything its soul.” After a basket of steaming min pao in Chinatown, there’s a

mandatory stop at Virgen del Carmen for hot and crispy churros filled with salted caramel. Then its time for Mazamorra Morada – a traditional Peruvian pudding made from purple corn that’s spiced with cinnamon and cloves and topped with fruit.

Finally, Picarones Mary (@picaronesmary) in Kennedy Park is where you must go for sweet potato and squash doughnuts drenched in syrup. They’re golden, crisp and irresistible. I’d seen these on a Netflix show, and it’s every bit worth the buzz (and the bees).

Set a little further from the sea, on a leafy neighbourhood street, Aloft Miraflores (alofthotels.marriott.com) offers a younger, more upbeat vibe. Bright, modern rooms, a buzzy restaurantbar and around-the-clock energy make it ideal for travellers who like being in the thick of things. Just across the road, Tanta (@tanta_peru) by Gastón Acurio serves hearty meals – the fried eggs and golden plantain should definitely be shared and the custard apple smoothie is a treat!

CUSCO & THE SACRED VALLEY

High in the Andes, Cusco and the Sacred Valley form one of Peru’s most flavourful pairings: ancient yet evolving, rustic yet refined. In Cusco, terracotta rooftops tumble down cobbled streets where grandmothers wearing tall hats hurry pet alpacas past third-wave coffee bars and chic boutiques. There’s a harmony of eras – Inca walls, colonial façades and a cosmopolitan food scene rooted in Andean produce. Beyond the city, the Sacred Valley unfolds in ribbons of green, its fertile terraces and smoky pachamanca feasts revealing a gentler rhythm.

MARKET TO TABLE

A morning spent cooking with Mama Seledonia (@mamaseledonia) is an immersion into Cusco’s daily rhythm. But, before the first pot of traditional soup even simmers, we follow her through San Pedro Market –past towering rounds of Andean cheeses, buckets of olives, charqui (cured meat), and stalls layering butifarra sandwiches with tangy escabeche.

She stops to greet each vendor by name. “I always buy from my caseras (contacts), they know my taste,” she says. Another wink: “There’s never deceit; always quality.”

At Panificadora Yorka we buy a mega-round of chuta; a spongy, anise-scented bread. Opposite this, we try t’anta wawa – a sweet loaf in the shape of a baby wrapped in a blanket, eaten as a symbol of life on All Saints’ and All Souls’ Days. “The face of the baby is the most important thing,” Mama Seledonia says – “it shows the bread’s soul.”

Nearby at Cascaparo, heat shimmers from chillies and peppers. Sacks of native potatoes stand out – including chalk-white dehydrated moraya. Seledonia’s favourite fruit stand brims with rainbow coloured produce. Fish glistens in the morning sun, fresh chickens dangle upside down, guinea pigs are packed in buckets and meat lanes unflinchingly showcase nose-to-tail tradition. Vendors slip us samples. “If you smile, it opens doors,” says Mama Seledonia.

After exploring the markets, we return to her eponymous restaurant, tucked inside a colonial house. First lesson: how to make a Pisco Sour before chopping white dehydrated potato for chicken soup fragrant with Andean herbs. As steam curls through the kitchen, Mama tells her story: sent away to cook at seven, later dismissed for being pregnant, now the owner of an award-winning business employing only women. “We women always find a way to rise,” she says. When she ladles out the soup, she adds softly, “this food carries my story.”

For mains we make vibrant trout ceviche from scratch. We’ve eaten this dish every day – but today it’s special. “The secret is love,” says Seledonia.

We end with a still-life-worthy fruit platter – brimming with tropical fruits and notable blueberries the size of doorknobs – before dunking chunks of chuta into thick hot chocolate spiced with cinnamon.

HOT STONE RITUALS

In Ollantaytambo – the best-preserved example of Inca city planning, where cobblestone streets and irrigation channels have flowed since the 13th century – the air is alive with ancient energy.

Set beside the train tracks, a stone’s throw from the little town where travellers gather before their journey to Machu Picchu, El Albergue (en.elalbergue.com) feels like an oasis of calm. Within its gardens, time slows. The historic hotel, framed by terraced hills, cradles a working organic farm where the centuries-old ritual of pachamanca unfolds. Hot stones are layered into the earth, tender meats and native tubers wrapped in leaves, then buried beneath fragrant herbs. “Before we eat, we must feed the earth first,” our host explains, pouring a few drops of cañazo (sugarcane liquor) into the soil as an offering to Pachamama, Mother Earth. “She provides everything we have; this is how we thank her.”

When the meal is unearthed, it is shared at long wooden tables – chicken, succulent lamb (and alpaca or rabbit on request), roasted corn, fava beans, quinoa and cheese baked in clay pots – all washed down with chicha morada, a spiced purple-corn drink.

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Purple corn – the base of countless dishes and drinks, especially chicha morada; the cobbled courtyard of Palacio del Inka; Mama Seledonia; the feast of pachamanca with meats, potatoes, sauces and a vibrant salad; the Maras salt pans are not far from Cusco – take home bags of pretty pink salt; moraya – white dehydrated potatoes, prized for soups and longevity; chuta bread, soft and anise-scented; coffee and creativity at Totemiq's workshop.

WHERE TO STAY

Totemiq’s (@totemiqperu) immersive workshop celebrates the city’s living culture through art, coffee and community. Founded by artist Berenice Díaz, this shared creative space introduces visitors to the Torito de Pucará – an iconic Andean symbol –using traditional gold-leaf techniques. Hosted with

And from Plaza San Blas, climb the cobbled stairs past jewellery stalls and artisan studios to reach Limbus Restobar (limbusrestobar. com), perched above the city. Order a burger and take in the view – Cusco spilling over the mountainsides, its lights glittering like a thousand Christmas bulbs strung across the valley. CONTEMPORARY CUSCO

Florencia y Fortunata (@florenciayfortunata. cafe), a social enterprise championing women in speciality coffee, the experience begins with a tasting before guests paint their own golden bull masterpiece to take home. On the second floor of a colonial house in Cusco, Cicciolina’s

(@cicciolinacusco) deep red dining room glows with candlelight and chatter. Crisp linens, leather chairs and bold artwork set the scene for Italian-Peruvian dishes like sticky ossobuco with sweet pumpkin ravioli and guinea pig gyozas. Pick up picnic boxes at the Cicciolina Cafe (@cicciolinacafe) for a day trip around the Sacred Valley.

Steeped in five centuries of history, Palacio del Inka, a Luxury Collection Hotel (the-luxury-collection. marriott.com), sits opposite the magnificent Iglesia de Santo Domingo, built atop the sacred Incan temple of Coricancha. This is spectacular in the early evening by candlelight. Once a colonial mansion, the hotel now blends gilded Spanish opulence with Incan heritage – think carved stone archways and gilded columns, antique art and courtyards lined with hand-painted tiles. Bedrooms echo Cusco’s grandeur with hardwood furnishings, golden accents and mountain views. The restaurant serves exquisite Andean cuisine from dawn to dusk. And breakfast over a cup of organic cocoa in the cobbled courtyard feels especially magical – not least because you’ll meet Inti, the hotel’s resident baby alpaca named after the sun god, who is always ready for a fluffy snuggle! Set along the Vilcanota River on a beautifully restored 17th-century hacienda, Aranwa Sacred Valley (aranwahotels. com) is a Andean retreat where history and nature intertwine. Just a 30-minute drive from Ollantaytambo, it’s the perfect place to unwind before an early trip to Machu Picchu. Spread across orchid-filled gardens and glassy canals, the resort feels like its own gentle world.

RECIPE INDEX

SNACKS, STARTERS, SOUPS, SALADS & SIDES

Boxing Day fondue 16

Charred pointed cabbage wedges in tahini sauce with hot honey 22

Roasted parsnips with orange, sage and hazelnuts 22

Radish carpaccio, pesto and crisps 22

Grape, feta and mint salad with candied hazelnuts 22

Christmas harvest dukkah sheet pan 39

Roasted pumpkin and chestnut soup with crispy sage 46

Roasted hot honey-glazed hasselback carrots 63

Carrot and mint salad with orange blossom dressing 63

Duck-fat roasted potatoes with curry leaf and mustard seed salt 63

New potato salad with lemon and anchovies 64

Roasted apple and Brussels sprout panzanella 64

Shaved Brussels sprout and apple slaw with cranberry dressing 69

Truffled butter candle 79

Garlic and rosemary tallow candle 79

Spinach and dukkah pull-apart wreath with Violife cheese 80

Mushroom and Violife mozzarella

Wellington bites 81

Crispy Parmigiano-crusted Peewee Dutch Yellow potatoes 83

Ultimate Christmas loaded potatoes 83

Manchego and beef prosciutto crisps 87

Mini prawn rolls 87

Mushroom arancini 88

Feta and green olive checkerboard 91

Oysters with Japanese dressing 91

Vintage Cheddar and pecan nutcracker wreath 95

Shrimp on the barbie 98

Toshikoshi soba (year-end noodles) 98

Tamagoyaki (Japanese rolled omelette) 98

Kohaku namasu (carrot daikon salad) 98

Thai money bags (thung thong)

Samosas with dahi shakkar shake 101

Chips Oman shawarma

Magical cheese Christmas tree 103

DRINKS

Gingerbread mimosa 13

Chilled pistachio eggnog 45

Vanilla, pear and smoked cinnamon stir 87

Apricot sour 87

Golden pineapple margaritas 88

Clarified bloody Mary 91

Passionfruit and toasted honey spritz 91

Salted iced vanilla matcha

MAINS

Christmas dinner muffuletta

Roasted turkey shawarmas

Boursin chicken orzo with truffle honey

Smoked salmon, sumac butter-roasted

and roasted garlic labneh wraps

Eve

BREAKFAST