Elderflower & Raspberry Spritzer

A fabulously boozy jelly pud - the perfect dinner party dessert

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  131

• Protein

  3g

• Carbs

  18g

• Fat

  0.1g

• Saturates

  0g

• Fibre

  0.9g

• Sugar

  15g

• Salt

  0.04g

Ingredients

• 2 gelatine leaves
• 4 tbsp hot water
• 100ml elderflower cordial
• punnet of raspberries
• sparkling white wine

Directions

1. Soak gelatine leaves in cold water. Dissolve the gelatine in a measuring jug in the hot water from the kettle. Add the elderflower cordial and top up with sparkling white wine to make 450ml of liquid in total. Drop a few raspberries into six tall glasses and fill to about a third with the elderflower syrup. Leave to set completely, then add a few more raspberries and some more elderflower syrup. Repeat again until the glasses are nearly full to the top.

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Braised Sea Bass With Spinach

This simple but festive recipe will see you cooking sea bass in no time at all

• Cooking Time Prep 50 mins
  Cook 40 mins - 50 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  126

• Protein

  2g

• Carbs

  18g

• Fat

  6g

• Saturates

  3g

• Fibre

  4g

• Sugar

  6g

• Salt

  0.18g

Ingredients

• 2 red peppers, halved, deseeded
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 shallots, chopped
• 1 garlic clove, finely chopped
• 250g cherry or baby plum tomatoes, halved
• small handful capers
• 12 large black olives, stoned and roughly chopped
• 20 basil leaves
• 50ml white wine
• 100ml/3½ fl oz tomato juice
• 2 whole sea bass, about 600-700g/1lb 5oz-1lb-9oz each, gutted, scaled and cleaned (get your fishmonger to do this)
• large knob butter
• 250g bag spinach

Directions

1. Heat the grill to high. Put the peppers, skin side up, on a baking tray, then pop them under the hot grill for about 10 mins until the skins blister and blacken. Drop them into a bowl, cover with some cling film and leave until cool enough to handle. Peel away and discard the skins, then roughly chop the peppers.
2. Heat the oil over a low-ish heat in a sturdy roasting tin or in a shallow pan that has a lid and is large enough to fit both fish. Throw in the shallots and garlic and sweat briefly until soft. Stir in the tomatoes, peppers, capers, olives and half the basil leaves, then sweat for a few mins until the tomatoes soften. Pour in the wine and tomato juice. Stir and gently simmer for 10-15 mins, adding a splash of water if the sauce becomes a bit dry.
3. While the sauce is simmering, slash each side of the fish a few times. When the sauce is ready lay the fish on top, season if you want to and cover with a lid (cover with foil if you are using a roasting tray). Leave to cook on a low heat for 12-15 mins until the flesh feels firm when pressed.
4. While the fish is cooking, melt the butter in a large pan, then fry the spinach until wilted, season if you like and divide the spinach between two serving dishes. Lift the fish carefully from the pan and place on top of the spinach, neatly drizzle some of the sauce round the fish, scatter the remaining basil on top and drizzle everything with extra-virgin olive oil. Serve with some ribbon shaped pasta, like tagliatelle or pappardelle, with the remaining sauce in a bowl or side dish.

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Oysters With Oriental Dressing

John Torode's seafood dish with a kick makes a spicy addition to a Chinese banquet

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  90

• Protein

  4g

• Carbs

  6g

• Fat

  6g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  1.07g

Ingredients

• 12 oysters, shucked (see method for tips on preparing your oysters)
• For the sauce
• 1 garlic clove, minced
• thumb-sized piece ginger, finely chopped
• 2 tbsp mirin
• 1 tbsp soy sauce
• 4 spring onions, finely sliced
• 1 red chilli, finely chopped
• 2 tbsp sesame oil
• bunch chives, finely chopped, to serve

Directions

1. Shuck your oysters if not already prepared. Watch our <a href="//www.bbcgoodfood.com/videos/1022/shucking-oysters?">video guide</a>.
2. To make the sauce, mix all the ingredients together in a small bowl. Drizzle the sauce over the oysters, then sprinkle with chopped chives and serve straight away.

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Cobb Salad With Buttermilk Ranch Dressing

Get three of your five-a-day from this chicken and bacon salad, which can be adapted to use leftover turkey and is packed with protein and vitamins

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  472

• Protein

  43g

• Carbs

  8g

• Fat

  30g

• Saturates

  8g

• Fibre

  4g

• Sugar

  7g

• Salt

  2.5g

Ingredients

• 2 Baby Gem lettuces, leaves separated
• 1 avocado, stoned and sliced
• 2 plum tomatoes, chopped
• 3 rashers cooked crispy bacon
• 140g/5oz cooked turkey breast or chicken, cut into bite-sized pieces
• 2 hard-boiled eggs, chopped into chunks
• For the dressing
• 75ml buttermilk
• 2 tbsp light mayonnaise
• 1 tbsp white wine vinegar
• 1 tbsp chopped dill
• ½ garlic clove, crushed

Directions

1. In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

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Mexican Turkey Salad Bowl

Try something different with this quick and easy salad for one

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  616

• Protein

  26g

• Carbs

  32g

• Fat

  44g

• Saturates

  8g

• Fibre

  5g

• Sugar

  9g

• Salt

  1.81g

Ingredients

• 1 large flour tortilla
• 2 tbsp olive oil
• juice ½ lime
• 1 tbsp sliced jalapeños, plus 1 tbsp of vinegar from the jar
• handful crisp salad leaves
• ½ avocado, stoned & cut into chunks
• 1 tomato, chopped
• ½ small red onion, sliced
• 2 thick slices cooked turkey, shredded
• 1 tbsp cheddar, grated
• soured cream, to serve

Directions

1. Heat oven to 220C/200C fan/gas 7. To make a tortilla basket, soften the tortilla in the microwave for a few secs, then brush with a little of the oil and gently push the oiled side to line a small ovenproof bowl. Line with foil and weigh with baking beans or a slightly smaller ovenproof bowl. Cook for 8-12 mins until crisp, allow to cool slightly before removing.
2. Make the dressing by mixing the oil, lime juice and vinegar, season. Mix the leaves, avocado, tomato, onion and turkey and toss with the dressing. Pile into the bowl and top with the cheese, jalapeños and a dollop of soured cream.

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Turkey & Bacon Club

Satisfy your hunger with this tasty and hearty club sandwich, perfect for weekend breakfast

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  745

• Protein

  31g

• Carbs

  54g

• Fat

  46g

• Saturates

  19g

• Fibre

  4g

• Sugar

  4g

• Salt

  3.44g

Ingredients

• 2 streaky bacon rashers
• butter, for spreading
• 3 slices bread, white or brown, or a mix
• 1 thick slice cooked turkey
• a little mayonnaise and mustard
• few lettuce leaves, shredded
• ½ avocado, sliced

Directions

1. Grill the bacon until crisp, then drain on kitchen paper.
2. Butter one slice of bread on one side, then cover with the turkey, a little mayonnaise and the lettuce.
3. Butter both sides of the next slice of bread, then put on top of the turkey.
4. Spread a little mustard over the bread, then arrange the bacon on top, with the sliced avocado.
5. Butter the last slice of bread and put on top. Press the sandwich down lightly, then cut in half diagonally.

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Asian Noodle & Turkey Soup

This soup is a little like pho, a Vietnamese broth traditionally made with beef and served with a plate of zingy fresh herbs, chilli and lime on the side.

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  419

• Protein

  48g

• Carbs

  46g

• Fat

  6g

• Saturates

  1g

• Fibre

  1g

• Sugar

  2g

• Salt

  3.55g

Ingredients

• 1½ l turkey or chicken stock
• thumb-size piece root ginger, peeled and sliced
• 2 star anise
• 1 cinnamon stick
• 3 cloves
• 200g dried rice noodles, any type
• 2-3tbsp fish sauce
• 2 limes, one juiced, one for wedges
• 400g roast turkeys, shredded
• 100g bag beansprouts
• bunch coriander
• bunch mint
• 4 spring onions, thinly sliced
• 2 red chillies, sliced (leave the seeds in if you like it hot)

Directions

1. Pour the stock into a large pan, add the ginger and spices, then leave to simmer and infuse for 10 mins. Soak the noodles according to the pack instructions, then drain and rinse.
2. Add the fish sauce and lime juice to the stock and taste for seasoning-add more fish sauce if you like. Divide the noodles between four bowls, then top with the shredded meat, beansprouts and a scattering of herbs, spring onion and chillies. Ladle the hot stock over the noodles, then serve with more herbs and lime wedges for squeezing.

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Mini Sausage Rolls

Everybody's favourite party food. John Torode's trick is to add water to the sausage mix, which makes the pastry puff up

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

Nutrition per serving

• Kcalories

  136

• Protein

  4g

• Carbs

  9g

• Fat

  10g

• Saturates

  4g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.52g

Ingredients

• ½ small garlic clove
• handful parsley, chopped
• 400g pack sausagemeat or sausages
• 375g pack ready-rolled puff pastry
• 1 beaten egg, to glaze

Directions

1. Heat oven to 200C/fan 180C/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of your knife on a chopping board. Mix together with the parsley and stir in 50ml cold water. Place the sausagemeat in a food processor (if using sausages, peel away the skins), turn on to a high speed, pour the garlic-flavoured water into the mixture, then season with pepper.
2. Unroll the pastry onto a board and cut in half lengthways. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure. Use a sharp knife to cut each roll into 10 pieces, each about 2.5cm long, and place on a baking sheet. Can be made up to this point 1 month in advance and frozen. To cook from frozen, simply add 10 mins to cooking time below.
3. Brush more egg all over the pastry. Place in the oven and cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Remove and eat hot or cold with tomato ketchup if you like.

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Redcurrant & Red Onion Relish

Fantastic with goat's cheese, sausages or cold meats

• Cooking Time Ready in about 55 mins
• Skill Level Easy
• Servings Makes one 400g pot

Nutrition per serving

• Kcalories

  57

• Protein

  1g

• Carbs

  11g

• Fat

  2g

• Saturates

  0g

• Fibre

  1g

• Sugar

  9g

• Salt

  0.41g

Ingredients

• 2 medium red onions, peeled and cut into thin wedges
• 1 small red pepper, seeded and cut into small chunks
• 2 tbsp olive oil
• 1 plump red chilli, seeded and chopped
• 2 large garlic cloves, chopped
• 1 small knob fresh ginger, chopped
• 200ml red wine vinegar
• 140g light muscovado sugar
• 1 tsp five spice powder
• 200g redcurrants, stripped from stalks

Directions

1. Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
2. Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
3. Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
4. Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.

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Festive Fruit & Nut Cake

This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

• Cooking Time Prep 30 mins - 40 mins
  Cook 2 hrs
• Skill Level Easy
• Servings Cuts into 12-16 slices

Nutrition per serving

• Kcalories

  780

• Protein

  14g

• Carbs

  95g

• Fat

  40g

• Saturates

  14g

• Fibre

  4g

• Sugar

  28g

• Salt

  0.67g

Ingredients

• 250g butter, at room temperature
• 140g light muscovado sugar
• 6 large eggs, beaten
• 280g plain flour
• 85g ground almonds
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 700g luxury mixed fruits (including raisins, currants, sultanas, mixed peel and glace cherries)
• 3 tbsp dark rum
• 140g white marzipan, diced
• For the florentine topping
• 50g each whole skinned hazelnuts and blanched almonds
• 85g each Brazil nuts and flaked almonds
• 140g whole glacé cherries
• 100g golden syrup
• To decorate
• 1 metre of wide ribbon

Directions

1. Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
2. Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11?4 hours.
3. While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11?4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
4. Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake-if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
5. To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

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