White Mulled Wine

Lighten up your winter warmer by switching red wine and heavy spices for light cider, vanilla and elderflower cordial

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes about 10 mugs

Nutrition per serving

• Kcalories

  208

• Protein

  0g

• Carbs

  25g

• Fat

  0g

• Saturates

  0g

• Fibre

  0g

• Sugar

  25g

• Salt

  0.1g

Ingredients

• 2 bottles cheap-ish white wine, medium-dry is good
• 500ml bottle light cider
• 150ml elderflower cordial
• zest 2 lemons (pared into strips using a vegetable peeler)
• 2 cinnamon sticks
• 1 vanilla pod, split
• 4-5 tbsp caster sugar

Directions

1. Put all the ingredients into a pan and heat until steaming but not boiling. Ladle into mugs or glasses to serve, while you keep the rest warm on a low heat.

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Stollen Mince Pies

Two festive giants collide in these shortcrust pastry bakes with marzipan, Madeira cake and mincemeat

• Cooking Time Prep 20 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  444

• Protein

  6g

• Carbs

  51g

• Fat

  24g

• Saturates

  8g

• Fibre

  1g

• Sugar

  37g

• Salt

  0.5g

Ingredients

• 375g pack sweet shortcrust pastry
• a little flour, for dusting
• 375g mincemeat
• 50g Madeira cake
• 50g ground almonds
• 25g caster sugar
• 50g butter, softened
• 1 egg yolk
• 3 tbsp candied peel
• 100g marzipan, finely diced
• 25g toasted flaked almonds
• icing sugar, for dusting

Directions

1. Roll out the pastry on a lightly floured surface and stamp out 12 roughly 8cm circles-you might need to re-roll the trimmings. Press into the holes of a 12-hole bun tin. Add a few tsp of the mincemeat to each pastry case.
2. Whizz the cake, ground almonds, caster sugar, butter and egg in a food processor until smooth. Transfer to a bowl, then stir in the candied peel and marzipan. Divide between the tarts and scatter over the flaked almonds. You can cover and chill the unbaked tarts for up to a day, or freeze for up to 3 months.
3. Heat oven to 200C/180C fan/gas 6. Bake the pies for 20-25 mins until golden. Remove from the oven and dust with icing sugar. When cool enough, lift from the tin.

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Tutti Frutti Christmas Pies

If you're not a fan of traditional mince pies or just fancy something different, try these with dates, apricots, cranberries and apple

• Cooking Time Prep 45 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 18-24

Nutrition per serving

• Kcalories

  198

• Protein

  2.1g

• Carbs

  26.3g

• Fat

  9.2g

• Saturates

  4.5g

• Fibre

  1.5g

• Sugar

  16.4g

• Salt

  0.1g

Ingredients

• For the filling
• 50g ready-to-eat dried apricots, finely chopped
• 25g pecans, finely chopped
• 30g pitted dried dates, finely chopped
• 50g sweetened dried cranberries, roughly chopped
• 2 medium Granny Smiths, peeled, cored and very finely chopped or grated
• 50g light brown sugar
• 1 tsp ground cinnamon
• 25g butter, melted and cooled
• 2 tbsp cherry brandy or orange juice
• For the pastry
• 250g plain flour
• 40g icing sugar
• 125g butter
• For the topping
• 150g white marzipan
• icing sugar or caster sugar, for spinkling

Directions

1. To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
2. To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp's cold water and process until the mixture forms a dough.
3. Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12-15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.

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Orange Pastry Mince Pies

Good Food reader Helen Carmichael shares her homemade citrus pastry recipe - perfect for filling with your own mincemeat

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 30

Nutrition per serving

• Kcalories

  192

• Protein

  2g

• Carbs

  22g

• Fat

  11g

• Saturates

  7g

• Fibre

  1g

• Sugar

  10g

• Salt

  0.2g

Ingredients

• 500g strong plain flour, plus extra for dusting
• 175g icing sugar, plus extra for dusting (optional)
• 375g cold butter, diced
• zest and juice 1 large orange
• 500g mincemeat
• 1 egg, beaten

Directions

1. Heat oven to 190C/170C fan/gas 5. In a food processor, whizz together the flour, icing sugar and butter until they form fine crumbs (or rub in with your fingers). With the blades running, add the zest, then 3 tbsp orange juice. Process for a few secs until the mixture forms clumps. If you need to, add a few extra tsps orange juice to bring the pastry together.
2. Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. The pastry can be made up to 3 days ahead or frozen for up to 1 month.
3. Lightly dust the work surface with flour, then roll out the pastry to approx £1 coin thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. Spoon about 1 tbsp mincemeat into each base and press on the tops.
4. Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar, if you like.

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Turkey Brie & Cranberry Wellington

An original centrepiece that's great for entertaining - swap beef for turkey, and add fruit sauce and stuffing to your pastry roll

• Cooking Time Prep 45 mins
  Cook 1 hr, 20 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  783

• Protein

  28g

• Carbs

  58g

• Fat

  49g

• Saturates

  24g

• Fibre

  1g

• Sugar

  6g

• Salt

  2.5g

Ingredients

• 2 x 500g blocks all-butter puff pastry
• plain flour, for dusting
• 1 egg, beaten
• For the stuffing layer
• 2 tbsp butter
• 1 leek, finely sliced
• 100g gammon, chopped
• 4 sausages, skins removed
• 5 sage leaves, chopped
• 85g fresh breadcrumbs
• For the filling
• 2 turkey breasts
• 200g brie, sliced
• 4-5 tbsp cranberry sauce

Directions

1. For the filling, trim your turkey breasts: you want to create a long tube of meat in the middle of your Wellington, similar in shape to a fillet of beef-you can use the trimmings in the stuffing, so don't worry about wastage. Once you have the correct shape, slice a pocket into the breasts deep enough so that the Brie and cranberry sauce will stay inside, but don't cut all the way through. Divide the cranberry sauce and Brie between the 2 turkey breasts, then chill while you make the stuffing.
2. For the stuffing, heat the butter in a frying pan and gently cook the leek for about 5 mins. Meanwhile, finely chop the turkey trimmings and add to the pan with the gammon. Cook for about 5 mins, then remove and allow to cool slightly. Mix with the sausagemeat, sage and breadcrumbs, then season.
3. Roll out the first block of pastry on a floured surface to about £1 thickness: you want a long thin shape that is about 5cm wider than turkey breast width and 5cm longer than length of turkey breasts placed end to end. Gently lift this onto a baking sheet and put the turkey breasts on top, followed by the stuffing. Roll out the second block of pastry, brush the edge of the bottom sheet with egg and lay the top one over. Trim edges to neaten, then crimp together. Can be made up to 1 day in advance and chilled.
4. Heat oven to 200C/180C fan/gas 6. Brush the Wellington with more beaten egg and, with a sharp knife, score a criss-cross pattern, but don't cut all the way through. Cook for 30 mins, then cover with foil and cook for 30-45 mins more. After 1 hr, check that the middle is hot by inserting a skewer for 5 secs-it should feel hot to the touch. Leave to rest for 15 mins, then slice to serve.

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Cranberry & Clementine Jelly

Tangier than red current jelly, this fruity condiment works well cold cuts, or to enrich gravy. It also makes a great Christmas gift.

• Cooking Time Prep 20 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Makes 1.6kg

Nutrition per serving

• Kcalories

  36

• Protein

  0g

• Carbs

  9g

• Fat

  0g

• Saturates

  0g

• Fibre

  0g

• Sugar

  9g

• Salt

  0g

Ingredients

• 1kg fresh or frozen cranberries
• 3 clementines, chopped, peel and all
• 700g jam sugar
• 3 tbsp port

Directions

1. Tip the berries and clementines into a preserving pan, and pour in 1 litre of water. Gently heat, stirring frequently, for 30 mins until the berries are soft. As the mixture softens, lightly crush to release all the juice from the berries. You can do this with a potato masher.
2. Cool the mixture, then tip it into a jelly bag suspended over a large bowl, or into a large plastic sieve lined with muslin. You need a plastic sieve, as the acidity in the fruit will affect anything metal. Leave overnight so that the juices run through.
3. The next day, measure the liquid. You should end up with 1.4 litres. If you have less, make up the mixture with water. If more, boil to evaporate the excess. Meanwhile, sterilise your jars and put a small plate in the freezer to chill.
4. Return the liquid to the pan and add the sugar. Heat until dissolved, then bring to the boil, skimming off any scum that rises to the surface, and allow to cook for about 20 mins. Use a sugar thermometer to take the temperature up to 105C or, after 15 mins, start checking it's set by dropping the mixture onto a chilled plate. When it is ready, the mixture will appear set when you push your finger through. The drips that come off the spoon will also look syrupy. Spoon off any remaining scum and stir in the Port. Pot into the jars, then leave to set. Will keep for at least a year.

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Zesty Mincemeat

This coarse traditional mincemeat doesn't require any cooking- just throw in your nutmeg, brandy and suet and leave to soak

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Makes 1.3kg

Nutrition per serving

• Kcalories

  40

• Protein

  0g

• Carbs

  7g

• Fat

  1g

• Saturates

  1g

• Fibre

  0g

• Sugar

  7g

• Salt

  0g

Ingredients

• 500g bag standard mixed dried fruits
• 100g chopped candied peel
• 200g light muscovado sugar
• zest and juice 1 orange and 1 lemon
• 175g coarsley grated Bramley apples and 100g finely grated Bramley apple
• 3 tbsp brandy
• ½ nutmeg, freshly grated
• 100g beef or vegetarian suet
• up to 1 tbsp ground almond, optional

Directions

1. Tip all the ingredients, except the suet and ground almonds, into a large bowl and stir really well. Stir in the suet, cover with a plate or cling film and leave overnight for the fruit to plump up in the juices and brandy.
2. Next day, stir thoroughly again, and if the mixture still looks very juicy, add a sprinkling of ground almonds to absorb some of the liquid. Now it is ready to jar. The mincemeat will keep for 6 months, but once open, store in the fridge.

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Minty Salmon & Broccoli Frittata

Filling and fast, and just as good the next day in your lunchbox

• Cooking Time Prep 5 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  440

• Protein

  34g

• Carbs

  21g

• Fat

  24g

• Saturates

  6g

• Fibre

  0g

• Sugar

  3g

• Salt

  0.56g

Ingredients

• 500g new potatoes
• 1 small head broccoli, cut into florets
• 2 skinless salmon fillets
• 1 tbsp olive oil
• small handful mint, finely chopped
• 8 eggs, beaten

Directions

1. Boil potatoes in a large pan for 10-12 mins, adding the broccoli pieces for the final 4 mins until everything is tender. Drain well. Meanwhile, place the salmon fillets in a microwaveable dish, splash with a little water, then cover in cling film and microwave on High for 2½ mins until the fish flakes.
2. Heat the grill. Heat the oil in a deep frying pan. Cut the potatoes into chunky slices, then quickly cook in the pan over a high heat until golden on the edges. Flake the salmon into large chunks and poke amongst the potatoes with the broccoli. Stir the mint and some seasoning into the eggs, then pour into the pan. Leave for 6 mins over a low heat until the sides are set and just the centre is a little wobbly, then flash under the grill to set completely and brown. Serve in wedges with a big green salad on the side.

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Pears Roasted In Red Wine

A no-fuss, low-fat dessert - no need to peel the pears, just pop them in the oven and wait for the delicious sauce to form

• Cooking Time Prep 10 mins
  Cook 1 hr, 10 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  191

• Protein

  1g

• Carbs

  30g

• Fat

  7g

• Saturates

  4g

• Fibre

  0g

• Sugar

  30g

• Salt

  0.16g

Ingredients

• 6-8 Comice pears
• 250ml red wine
• 50g cold butter
• 100g light demerara sugar
• 2 cinnamon sticks, broken in half
• 2 star anise

Directions

1. Heat oven to 200C/fan 180C/gas 6. Cut a small slice off the bottom of each pear so they sit up. Put the pears into a casserole dish and pour over the wine. Cut the butter into cubes and push a cube onto the top of each pear. Sprinkle over the sugar, scatter in the cinnamon and star anise. Cover with a lid or foil, then bake in the oven for 30 mins.
2. Remove the pears from the oven, baste them well in their juices, then return to the oven, uncovered, for 40 mins, basting occasionally, until the pears are soft and wrinkled. The pears can be prepared to this point up to 2 days ahead and reheated in a low oven. Serve the pears warm with the juices and a spoonful of something creamy, such as mascarpone.

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Guinea Fowl With Roast Chestnuts

Use chicken if you prefer in this rustic autumnal roast with homemade gravy

• Cooking Time Prep 25 mins
  Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  633

• Protein

  56g

• Carbs

  45g

• Fat

  24g

• Saturates

  6g

• Fibre

  0g

• Sugar

  9g

• Salt

  0.56g

Ingredients

• 1 guinea fowl or chicken, about 1.3kg/3lb
• 1 lemon
• 2 bay leaves
• several thyme sprigs
• 3 tbsp olive oil
• 500g potatoes, unpeeled, cut into chunks
• 3 garlic cloves, unpeeled and bruised
• 200g chestnut mushrooms, halved if large
• 200g cooked chestnuts
• For the sauce
• 150ml white wine
• 150ml chicken stock
• 1 tbsp bramble or redcurrant jelly

Directions

1. Heat oven to 190C/fan 170C/gas 5. Season the guinea fowl or chicken inside and out, halve the lemon, then put inside the bird with the bay leaves and 2 thyme sprigs. Set in a roasting tin, drizzle with a little olive oil, then roast for 15 mins.
2. Meanwhile, strip the remaining thyme leaves from their stalks. Mix the potatoes, thyme, garlic and remaining oil, then season. Put potatoes around the bird, then return to the oven for 45 mins. Stir the mushrooms into the potatoes along with the chestnuts. Roast for a further 15 mins until mushrooms are cooked. Spoon vegetables onto a warm platter. Nestle the cooked bird back among veg. Keep warm while you prepare the sauce.
3. Boil the pan juices on the hob, add the wine, stock and jelly, then bring to the boil, stirring to dissolve the jelly. Boil hard until the sauce is slightly thickened. Taste and add more seasoning if necessary, then pour into a jug and pass round for everyone to help themselves.

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