Supplies
- 600g brussel sprouts, trimmed, washed and halved
- 1 large banana shallot, diced
- 2 tbsp olive oil
- 50g unsalted butter
- 50g plain flour
- 700ml whole milk
- 150ml double cream
- 1 tsp grated nutmeg
- 1 tsp dijon mustard
- 50g panko breadcrumbs
- 50g hazelnuts
- Handful of sage leaves
- 25g parmesan
- 50g blue cheese
- 100g cheddar
Steps
- Preheat the oven to 190°c fan / gas mark 5. Wash and trim the brussel sprouts, disregarding any brown leaves and halving any that are large. Place the sprouts into an oven dish, drizzle with 1 tbsp olive oil and season. Roast for 15 minutes or until starting to crisp up.
- Heat the remaining olive oil in a pan and melt the butter. Add the diced shallot and cook over a medium-low heat until softened. Add in the flour and cook for 2 minutes, stirring constantly with a whisk. Gradually pour in the milk and follow with the double cream, mustard and nutmeg.
- Add in the grated cheddar and blue cheese and use a spoon to stir together. Remove from the heat and set aside.
- In a food processor, blitz the sage leaves, breadcrumbs, hazelnuts and parmesan until fine.
- Once the sprouts have roasted, remove from the oven and pour over the cheese sauce, stirring to coat the sprouts. Taste the cheese sauce and adjust the seasoning to your preference.
- Top with the breadcrumb topping evenly distributing it across the cheese sauce and place into the oven for 25-30 minutes until golden and bubbly on top.
- Allow to cool for 5 minutes before serving. Enjoy!
Supplies
- 1 whole cauliflower, broken up into florets
- 125g panko breadcrumbs
- 150g plain flour
- 300ml milk, any is fine
- Pinch of salt and pepper
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 sage leaves, finely diced
- Dipping sauce & glaze
- 3 tbsp cranberry sauce
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 2 garlic cloves, diced
- 1 thumb-size piece of ginger, microplaned or grated
- Juice of 4 clementines or satsumas
- 1 tsp ground nutmeg
- 1 star anise
- Handful of chopped chives to garnish
Steps
- Preheat the oven to 180° fan / gas mark 4. Line two baking trays with parchment paper.
- Remove the leaves of the cauliflower and break the head up into bite size florets. Set aside for later.
- In one bowl, pour in the breadcrumbs and in another bowl mix the dry ingredients with the milk to form a dipping batter.
- Dip the cauliflower florets into the batter, then into the breadcrumbs ensuring they are fully coated. Place them spread apart on a baking tray. Repeat till they are all fully coated.
- Bake for 20 minutes until they start to go golden and crispy.
- In a medium saucepan, heat the oil and add the chopped garlic and grated ginger. Then add in the remaining ingredients and spices and reduce to a thick glaze. This will take around 5 minutes, you don’t want the sauce to boil.
- Once the wings have come out of the oven, pour ½ of the glaze over the wings, turning them to ensure they are fully coated. Return back to the oven for 10-15 minutes to crisp up.
- Serve with the dipping sauce on the side and chopped chives for garnish.
Supplies
Roast potato hash with poached eggs
- 3 maris piper potatoes, peeled and chopped into medium chunks
- 1 tsp baking soda
- 2 tbsp olive oil
- Pinch of rock salt and pepper
- Stalk of rosemary leaves, diced
- 2 leeks, trimmed and sliced
- 200g cavolo nero or broccoli floretts
- 4 eggs to poach
- Handful of chives to garnish
- Crispy onions to garnish
Hollandaise
- 3 egg yolks
- 1 lemon, juiced
- Pinch of salt
- 1 tsp Dijon mustard
- 115g melted unsalted butter
- 1tsp smoked paprika
Steps
Roast potato hash with poached eggs
- Preheat the oven to 200°c fan / gas mark 6. Add 1tbsp olive oil to a roasting tin and pre-heat in the oven. Place a large pan of water on the heat and bring to the boil. Add in the chopped and peeled potatoes along with the baking powder and boil for 6-8 minutes until just starting to soften.
- Drain the potatoes and let them air dry for 10 minutes while you prepare your other vegetables.
- Slice the leeks and either de-stem the cavolo-nero or break the broccoli apart with a knife, depending on what you are using.
- Add the dried potatoes to the hot oil and coat with the oil, salt, pepper and chopped rosemary. Place in the oven to roast for a minimum of 30 minutes. Checking them to turn half way through.
- Heat 1tbsp of olive oil in a frying pan and add in the chopped leeks and cavolo-nero leaves that have been de-stemmed. You can add any leftover greens that you have from your christmas dinner.
- Gently fry in the oil and turn off the heat.
- Once the potatoes have roasted, add them into the leeks and greens to fry for a further 3 minutes. You can add a little more oil if needed.
- Bring a pan of water to a simmer, not a rapid boil and gently submerge your eggs into the water. I find breaking them into ramekins makes this easier and prevents them from cracking in the pan. Cook over a low heat until the whites are firm, flipping them if needed with a slotted spoon. Once cooked, remove and place on some kitchen paper to gently pat dry.
- Assemble the dish with the crispy roast potatoes and fried greens, top with the poached egg and spiced hollandaise. Finish with chopped chives and crispy onions.
Hollandaise
- Melt your butter in a small pan. Place the egg yolks, lemon juice, dijon, salt and paprika in a high speed blender. Blend and then gently pour in the melted butter gradually until combined and beautifully smooth and emulsified. Pour into a bowl and set aside.
Supplies
- 150g blackberries
- 1 tbsp caster sugar
- 2 tbsp water
- 1 tsp ground cinnamon
- Soda water
- 2 limes, cut into quarters
- 8-10 mint leaves
- Crushed ice
- Blackberry to serve
- Cinnamon stick to serve
Steps
- Place the blackberries, caster sugar, water and cinnamon in a pan and bring to a simmer, using the back of a wooden spoon to gently crush the berries to form a syrup. Once thickened, remove from the heat and pour into a bowl to cool.
- To build the drink, place 1 lime cut into quarters into a glass and muddle until the juices are released. Add in the mint leaves and 75ml of the blackberry syrup. Using a bar spoon, stir to combine. Fill the glass with crushed ice and top with soda water.
- Finish with a blackberry and cinnamon stick to garnish.
Supplies
- 1 litre of apple juice, the best quality you can
- 2 cinnamon sticks
- 1 orange, zested for the peel
- 1 tsp cloves
- 2 star anise
- 1tbsp of honey or maple syrup to sweeten (if needed)
Steps
- Put all of the spices and orange into a pan and pour over the apple juice.
- Place the pan onto a medium-low heat and allow the spices to infuse with the apple juice for 15 minutes. The longer you leave this, the better the flavour will be.
- To serve, ladle the apple juice through a sieve into a heatproof glass or cup and place a cinnamon stick in the glass to garnish.