• Traditional Christmas recipes

    These showstopping traditional Christmas recipes are simple yet impressive. From roast turkey and all the trimmings to sweet festive treats, we've got your menu for 25 December sorted. Click on photo below for recipe gallery.   CLICK ON PHOTO FOR

  • Sugar roasted squash with bacon

    A sumptuous dinner party winner from the new Tate & Lyle Golden & Brown Sugar 30 Best Loved Recipes book.  Preparation time 15 mins Cooking time 50 mins Serves 4 Ingredients 1 butternut squash, unpeeled, halved, seeded and cut into chunks 2 red onions, peeled and cut into wedges 3tbsp extra virgin olive oil 2 pinches ground cinnamon Salt and pepper, to season 50g hazelnuts, roughly chopped Pinch of cayenne pepper 1tbsp Tate & Lyle Demerara Sugar 200g unsmoked bacon, cut into cubes or lardons Method 1. Preheat the oven to 200°C/400°F/Gas Mark 6. Put the squash and onions into a baking tray. Drizzle with olive oil, sprinkle with a little cinnamon and season

  • Pan fried garlic brussel sprouts with bacon and chestnuts

    Serves 8 Ingredients 700g Brussels sprouts 250 g cubed lardons/bacon cut into cubes 1tbsp Very Lazy Garlic (chopped or paste) 350g cooked chestnuts (vacuum packed) Method 1. Trim the ends of the Brussels sprouts and cut each one in half. 2. Place in a pan of boiling water and simmer for 2 minutes. Drain, refresh under cold water and leave to drain until needed. (this can be done a day in advance). 3. Place the bacon in a large frying pan and gently fry until the fat has melted and they are just going crisp. 4. Add the garlic, brussels sprouts and chestnuts and cook until warm. Serve

  • Piccolo parsnip, sage and hazelnut dauphinoise

    Serves 4 Ingredients 650g Piccolo parsnips, washed and trimmed 25g butter for greasing 590ml whipping cream 2 cloves garlic, peeled and crushed 2 tbsp sage leaves, chopped 100g roasted hazelnuts, roughly chopped Sea salt and black pepper Sage leaves, to garnish Preheat oven to 180°C/350°F/Gas 4 Method Cut the Piccolo in half lengthways. Lightly butter a gratin dish. Put the Piccolo, cream and garlic in a saucepan and bring gently to the boil, season the cream well and simmer for 3 minutes. Layer the parsnips with the sage leaves and hazelnuts, season each layer. Pour over the cream. Cover with a buttered foil and bake 45-50 in the oven or until just

  • Roast potatoes, parsnips and shallots with pancetta and bay leaves

    Preparation time 10 minutes Cooking time 1 ½ hours Ingredients 1.5kg Potatoes, medium sized, peeled 900g parsnips, medium sized, peeled 2 tbsp plain flour 1 tbsp fresh thyme, chopped, plus a few sprigs 6-8 tbsp rapeseed oil 12 shallots, peeled 200g pancetta, roughly chopped 6 whole bay leaves Sea salt and black pepper Method Preheat oven to 200°C/Gas 6 Cut any large potatoes in half and all of the parsnips in half lengthways, cook the potatoes in boiling salted water for 8 minutes or until par-boiled. Meanwhile cook the parsnips in the same way in another pan for 4 minutes. Drain the potatoes well then return to the pan and cover, shake the

  • Norwegian salmon, fennel and pearled spelt salad

    Ingredients 400g of cooked Norwegian salmon 200g pearled spelt 1 large or 2 smaller fennels 1 large bunch of radishes 1 handful of cooked green beans 1 tsp of horseradish sauce 1 tsp of mustard Zest and juice of 1 lemon 100ml tbsp vegetable oil such as rapeseed or olive Method Season the Norwegian salmon generously with salt and pepper and roast in the oven at 200°C for 20 minutes or until the salmon is cooked through. Sprinkle with the juice and zest of a lemon and set aside to cool. Follow the cooking instructions on the pearled spelt packet, making sure to season the water with a spoonful of salt. Cook

  • Smoked salmon on rye bread with avocado and peas

    When you’re after something filling and wholesome, eat like a Scandinavian and opt for an open-sandwich for your lunch or afternoon snack. This delicious, easy dish is packed full of nutrients and can be rustled up in no time. Serves 2 Ingredients 4 slices of Norwegian smoked salmon 1 handful of freshly shelled peas 1 shallot, finely chopped Juice and zest of 1 unwaxed lemon 2 tbsp of oil 1 avocado 2 slices of rye bread Salt & pepper Method Place the shelled peas in a bowl and add the finely chopped shallot. Mix together the lemon zest and oil and season to taste with a little salt and pepper. Toss the