recipes

Sweet & Savory Bacon-Wrapped Sausages with Apricots & Prunes

Bite-sized appetizers of chipolata sausages wrapped with prunes or apricots and streaky bacon, with a touch of mustard, arranged on a festive ceramic platter. The golden, crispy appetizers are slightly caramelized and garnished with sprigs of rosemary. The setting includes cozy holiday decor and warm-toned textiles, with soft lighting highlighting the textures, creating a festive and inviting presentation.

Sweet & Savory Bacon-Wrapped Sausages with Apricots & Prunes

A delicious fusion of pigs in blankets and devils on horseback, these bacon-wrapped sausages with apricots and prunes are perfect for holiday gatherings!
Portions:24 pieces
(plus 3 hours soaking) 15 minutes
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Equipment

Ingredients

  • 12 ready-to-eat pitted prunes
  • 12 ready-to-eat apricots
  • 100 ml dry white wine or orange juice
  • 12 rashers streaky bacon halved
  • ½ tbsp English mustard
  • 24 meaty chipolata sausages Cumberland suggested
  • Olive oil for brushing

Instructions

  • Place the prunes and apricots in a bowl and soak in the white wine or orange juice for at least 3 hours (or overnight if possible).
  • Preheat the oven to 220°C (200°C fan) or gas mark 7.
  • Spread a little English mustard onto each half of bacon.
  • Wrap each piece of bacon around a soaked prune or apricot along with a chipolata sausage, securing the fruit and sausage snugly.
  • Repeat with the remaining ingredients and place each wrapped sausage on a baking tray.
  • Lightly brush the wrapped sausages with olive oil.
  • Bake in the oven for 18-20 minutes until the bacon is crispy and golden.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a sparkling wine like Prosecco or a light, fruity red wine to balance the savory and sweet flavors

Nutritional Information

Calories: 127 kcal | Carbohydrates: 4 g | Protein: 6 g | Fat: 9 g | Fiber: 1 g | Sugar: 3 g | Salt: 0.5 mg
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Course Appetizer / Party Food / Pork / Snacks / Starters
Cuisine England
Holliday Christmas

Zesty Cranberry & Orange Marmalade Sauce

A rustic ceramic bowl filled with vibrant red cranberry and marmalade sauce, with whole cranberries and a thick, glossy texture. Fresh orange slices and a sprinkle of orange zest add a citrus touch. The setting includes cozy holiday decor, such as evergreen sprigs and warm-toned textiles, with soft natural lighting highlighting the sauce's rich color, creating a festive, inviting scene.

Zesty Cranberry & Orange Marmalade Sauce

A tangy cranberry sauce with a burst of citrus from orange juice and marmalade – perfect for holiday meals!
Portions:8
Cooking Time:15 minutes
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Equipment

  • medium pan

Ingredients

  • 300 g pack fresh or frozen cranberries
  • Juice of 1 orange
  • 50 g light muscovado sugar
  • 100 g orange shred marmalade

Instructions

  • Place the cranberries in a medium pan over low heat.
  • Add the orange juice, muscovado sugar, and orange marmalade.
  • Stir until the sugar and marmalade melt, and the mixture begins to bubble.
  • Increase the heat slightly and cook for 3-5 minutes, depending on the type of cranberries used (frozen cranberries will soften more quickly).
  • Cook until the cranberries are tender but still hold their shape.
  • Test the texture by gently squashing a cranberry to check softness.
  • Remove from heat and let the sauce cool – it will thicken as it cools.
  • Store in the fridge for up to 1 week.

Notes / Tips / Wine Advice:

Wine Advice
Serve with a glass of sparkling wine like Prosecco or a dry white such as Sauvignon Blanc to enhance the citrus notes.

Nutritional Information

Calories: 69 kcal | Carbohydrates: 16 g | Protein: 0 g | Fat: 0 g | Fiber: 2 g | Sugar: 12 g | Salt: 0 mg
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Course Sauce / Side Dish
Cuisine England
Holliday Christmas
Diets Vegan

Rich & Creamy Bread and Onion Sauce

Rich & Creamy Bread and Onion Sauce

Rich & Creamy Bread and Onion Sauce

A smooth, creamy bread and onion sauce with nutmeg – the perfect traditional accompaniment for roasted meats.
Portions:8
Cooking Time:35 minutes
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Equipment

  • Non-stick pan
  • Hand blender

Ingredients

  • 50 g butter
  • 1 large onion finely chopped
  • 2 fresh bay leaves folded in half
  • 8 whole cloves
  • 450 ml semi-skimmed milk
  • 100-140 g crustless white bread chopped
  • 100 ml double cream
  • Nutmeg for grating

Instructions

  • In a non-stick pan, melt the butter over medium heat.
  • Add the chopped onion, bay leaves, and cloves.
  • Partially cover with a lid and cook for 8-10 minutes, until the onion is soft but not browned.
  • Pour in the milk, partially cover again, and simmer gently for another 20 minutes.
  • Remove the bay leaves and cloves.
  • Add three-quarters of the bread to the pan, and blend with a hand blender until smooth.
  • Stir in the double cream, a generous grating of nutmeg, and the remaining bread for added texture.
  • Chill if preparing in advance; warm gently before serving.
  • This sauce will keep in the fridge for up to 4 days.

Notes / Tips / Wine Advice:

Wine Advice
Pairs well with a rich, full-bodied white wine like Chardonnay, or serve alongside red meats with a medium-bodied red such as Merlot.

Nutritional Information

Calories: 182 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 13 g | Fiber: 1 g | Sugar: 5 g | Salt: 0.2 mg
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Course Sauce / Side Dish
Cuisine England
Holliday Christmas
Diets Vegetarian

Sausage & Bramley Apple Herb Stuffing with Crispy Bacon

A loaf of sausage and Bramley apple stuffing wrapped in crispy, golden bacon and garnished with fresh parsley. The loaf is sliced to reveal a textured filling with pieces of apple, sausage, and herbs. Presented on a rustic ceramic platter with holiday decor including fresh herbs, roasted red onion wedges, and bay leaves. Warm natural lighting enhances the inviting colors and textures, creating a cozy, festive atmosphere.

Sausage & Bramley Apple Herb Stuffing with Crispy Bacon

A deliciously savory stuffing with sausage, Bramley apple, and fresh herbs, wrapped in crispy bacon – a perfect holiday side dish!
Portions:8
(including baking and resting) 1 hour 35 minutes
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Equipment

  • large pan
  • mixing bowl
  • 900g loaf tin
  • baking tray
  • Baking parchment

Ingredients

  • 1 tbsp olive oil
  • 1 celery stick finely chopped
  • 1 large onion chopped
  • 2 x 400g packs Cumberland sausages
  • 1 Bramley apple peeled and chopped (about 325g)
  • 85 g fresh white breadcrumbs
  • 2 tbsp chopped fresh sage
  • 5 tbsp chopped fresh parsley plus extra for garnish, optional
  • 1 large egg
  • 10 rindless streaky bacon rashers

Instructions

  • Cook the Vegetables: Heat the olive oil in a large pan over medium heat.
  • Add the celery and onion, cooking for about 5 minutes until they begin to soften.
  • Transfer to a bowl to cool slightly.
  • Prepare the Stuffing: Remove the sausagemeat from the sausage casings and add it to the bowl with the cooked vegetables.
  • Add the chopped Bramley apple, breadcrumbs, sage, parsley, egg, and seasoning.
  • Mix thoroughly, ideally by kneading the mixture with your hands.
  • Use 1/4 of this stuffing to fill the neck cavity of the turkey if preparing with a roast.
  • Assemble the Loaf: Line a 900g loaf tin with 8 rashers of streaky bacon, overlapping slightly.
  • Spoon the remaining stuffing into the tin, pressing it down evenly.
  • Fold the bacon over the top and cover with the last 2 bacon rashers.
  • Bake the Stuffing: Preheat the oven to 180°C (160°C fan) or gas mark 4.
  • Bake the stuffing for 40-50 minutes, until cooked through.
  • This can be made ahead to this point and chilled for 2-3 days if needed.
  • Brown the Bacon: Turn the stuffing loaf out onto a baking-parchment-lined baking tray.
  • Preheat the oven to 220°C (200°C fan) or gas mark 7, and return the stuffing to the oven for 15-20 minutes to crisp the bacon.
  • If chilled, reheat at 160°C (140°C fan) for 45 minutes, covered in foil, then remove foil and cook at the higher temperature for the last 15 minutes.
  • Serve: Allow the stuffing to stand for about 15 minutes before slicing.
  • Garnish with chopped parsley, if desired.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a light, fruity red wine such as Pinot Noir or a medium-bodied Merlot to balance the savory flavors of the sausage and bacon.

Nutritional Information

Calories: 485 kcal | Carbohydrates: 10 g | Protein: 20 g | Fat: 34 g | Fiber: 2 g | Sugar: 8 g | Salt: 1.5 mg
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Course Meat / Party Food / Side Dish
Cuisine England
Holliday Christmas

Festive Kahlua & Bailey’s Chocolate Pudding Shots

Christmas chocolate Kahlua and Bailey's pudding shots served in small clear cups, topped with whipped topping and colorful Christmas sprinkles. The setting includes holiday decor with ornaments, red and green napkins, and a light dusting of powdered sugar. Warm lighting highlights the rich, chocolatey texture of the pudding and the festive sprinkles, creating an inviting holiday treat scene.

Festive Kahlua & Bailey’s Chocolate Pudding Shots

Creamy, boozy chocolate pudding shots with Kahlua and Bailey’s, topped with festive Christmas sprinkles – perfect for holiday celebrations!
Portions:12 shots
Cooking Time:15 minutes
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Equipment

Ingredients

  • ½ cup Red Velvet Bailey’s or regular Bailey’s
  • ¼ cup Kahlua coffee liqueur
  • 1 small box JELLO Chocolate Instant Pudding Mix
  • ¾ cup milk
  • 8 oz container Cool Whip
  • Christmas sprinkles for garnish

Instructions

  • In a large mixing bowl, whisk together the Bailey’s, Kahlua, chocolate pudding mix, and milk until well combined.
  • Gradually fold in the Cool Whip, adding a little at a time, until the mixture is smooth and fluffy.
  • Using a tablespoon, fill shot cups with the pudding mixture.
  • Garnish each shot with Christmas sprinkles and store in the refrigerator or freezer until ready to serve.

Notes / Tips / Wine Advice:

Wine Advice
Serve alongside a glass of bubbly Prosecco or Champagne to add a touch of sparkle to your holiday gathering.

Nutritional Information

Calories: 150 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 8 g | Fiber: 1 g | Sugar: 12 g | Salt: 0.2 mg
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Course Alcohol / Chocolate / Dessert / Party Food
Cuisine International
Holliday Christmas

Festive Bay-Infused Turkey with Crispy Bacon & Rich Gravy

A beautifully roasted turkey with golden skin, topped with crispy bacon strips and fresh bay leaves, presented on a festive ceramic platter. Surrounding the turkey are holiday touches, including a small bowl of rich gravy, fresh herbs, and lemon slices. The scene is set with vibrant Mexican textiles and pottery, with warm lighting highlighting the turkey’s crispy skin and holiday presentation.

Festive Bay-Infused Turkey with Crispy Bacon & Rich Gravy

A deliciously seasoned roast turkey with bacon and a smooth, make-ahead gravy – perfect for holiday gatherings!
Portions:8
(including resting) 4 hours
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Equipment

  • Non-stick pan
  • Roasting tin
  • Large sheet of double-thickness foil
  • Jug
  • Hand blender

Ingredients

For the Turkey

  • 5-5.5 kg oven-ready turkey neck and giblets removed
  • ¼ quantity Sausage & Bramley stuffing optional
  • 1 large onion quartered
  • 1 lemon halved
  • A few bay leaves
  • 85 g soft butter
  • 10 rashers streaky bacon
  • 150 ml dry white or red wine

For the Gravy

  • 1 tbsp olive oil
  • 1 large onion chopped
  • 1 carrot finely chopped
  • 1 bay leaf
  • 50 g plain flour
  • 300 ml strong chicken stock plus extra if necessary

Instructions

  • Make the Gravy (Can Be Done Ahead): Heat the olive oil in a non-stick pan and fry the chopped onion, carrot, and bay leaf for 10 minutes, stirring frequently until softened and golden.
  • While it cooks, mix the flour with 300ml cold water to make a smooth paste.
  • Remove the bay leaf, add the chicken stock, and then the flour mixture, stirring continuously until thickened.
  • Let it simmer for 5-10 minutes, stirring frequently.
  • Blend with a hand blender until smooth.
  • Pour into a bowl, cover with cling film to prevent a skin, and chill.
  • Prepare the Turkey: Weigh the turkey to calculate cooking time: allow 40 minutes per kg for a 4.5-6.5kg turkey, then 35 minutes per kg over that weight.
  • This size turkey should take around 3 hours 20 minutes to 3 hours 40 minutes, plus 30-45 minutes resting.
  • Stuff & Season: Pack the stuffing into the neck end of the turkey, smooth the skin, and tuck it under for a neat finish.
  • Place the onion, lemon halves, and bay leaves in the cavity.
  • Spread the butter over the breast skin and layer the streaky bacon on top to protect and seal in the butter.
  • (This can be done the night before; bring to room temperature 1 hour before roasting).
  • Roast the Turkey: Preheat the oven to 180°C (160°C fan) or gas mark 4.
  • Place the turkey on a large sheet of foil and transfer to a roasting tin.
  • Pour the wine into the cavity, season, then wrap the foil over the turkey and seal tightly.
  • Roast for the calculated time.
  • Finish Roasting: For the last 40 minutes, open the foil and remove the bacon (serve with the turkey or save for leftovers).
  • Pour off the cooking juices and baste the turkey with a little of the buttery oil that rises to the top.
  • Roast until golden and the thigh juices run clear.
  • (If using a thermometer, cook the thigh to 80°C and the breast to 75°C).
  • Let rest on a warm platter, covered with foil and tea towels, for up to 45 minutes.
  • Finish the Gravy: While the turkey rests, skim the fat from the pan juices and add to a jug.
  • Adjust with chicken stock to reach 600ml if needed.
  • Gently heat the gravy base, gradually add the pan juices, and cook until bubbling.
  • Season to taste.
  • Serve: Carve the turkey and arrange on a hot platter with some of the hot gravy poured over, or bring the whole bird to the table.
  • Leftover turkey can be frozen in the gravy for later use.

Notes / Tips / Wine Advice:

Wine Advice
Serve with a dry white wine, such as Chardonnay, or a medium-bodied red like Pinot Noir for a perfect pairing with the rich flavors of the turkey and gravy.

Nutritional Information

Calories: 929 kcal | Carbohydrates: 8 g | Protein: 93 g | Fat: 48 g | Fiber: 2 g | Sugar: 5 g | Salt: 1.8 mg
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Course Main Dish / Turkey
Cuisine England
Holliday Christmas

5-Minute Velvet Cake

Alt Text: A slice of rich, dark brown velvety chocolate cake with a smooth, moist texture and a light dusting of powdered sugar on top. The cake is served on a rustic ceramic plate in a cozy setting, with soft natural lighting that highlights the cake’s inviting texture, perfect for a homemade dessert.

5-Minute Velvet Cake

A quick and delicious chocolate cake in just five minutes – perfect for a last-minute treat!
Portions:8 servings
Cooking Time:5 minutes
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Equipment

  • mixing bowl
  • whisk,
  • Oven-safe baking dish

Ingredients

  • 1 cup flour
  • 1 cup sugar
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup boiling water

Instructions

  • Preheat the oven to 180°C (350°F).
  • In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the milk, vegetable oil, egg, and vanilla extract, and mix until smooth.
  • Stir in the boiling water until well combined; the batter will be thin.
  • Pour the batter into a greased baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Notes / Tips / Wine Advice:

Wine Advice
Pairs well with a sweet dessert wine or a cup of coffee for a delightful combination.

Nutritional Information

Calories: 200 kcal | Carbohydrates: 35 g | Protein: 3 g | Fat: 6 g | Fiber: 1 g | Sugar: 20 g | Salt: 0.4 mg
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Course Cake / Dessert
Cuisine International
Holliday Birthday / Christmas
Diets Vegetarian

Refreshing Pomegranate Mojito Mocktail

Tall glasses of pomegranate mojito mocktail with a vibrant pink-red color, garnished with fresh mint leaves, pomegranate seeds, and lime wedges. The glasses are arranged on a festive Mexican-style ceramic tray, surrounded by colorful textiles and pottery accents. Bright natural lighting highlights the refreshing colors and inviting details, creating a lively, festive atmosphere.

Refreshing Pomegranate Mojito Mocktail

A vibrant, non-alcoholic mojito with pomegranate, mint, and lime – perfect for festive gatherings!
Portions:6 servings
(plus freezing time) 10 minutes
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Equipment

  • Ice cube tray
  • Large jug
  • Rolling Pin
  • Small sieve

Ingredients

  • 3 tbsp pomegranate seeds
  • Large bunch of mint reserve half for garnish
  • 2 limes quartered, plus extra slices for garnish
  • 1 liter pomegranate juice
  • 500 ml lemonade

Instructions

  • Divide the pomegranate seeds among the holes in an ice cube tray, fill with water, and freeze until solid.
  • In a large jug, tear half of the mint leaves and add the lime quarters.
  • Using a rolling pin, gently bash the mint and lime to release their flavors.
  • Pour the pomegranate juice and lemonade into the jug and stir to combine.
  • Place the pomegranate ice cubes in each glass, then strain the pomegranate mixture over the ice through a small sieve.
  • Garnish with lime slices and reserved mint leaves.
  • Serve immediately.

Notes / Tips / Wine Advice:

Wine Advice
For a cocktail version, add a splash of rum to the jug before mixing.

Nutritional Information

Calories: 76 kcal | Carbohydrates: 18 g | Protein: 0 g | Fat: 0 g | Fiber: 0 g | Sugar: 18 g | Salt: 0 mg
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Course Cold Drinks / Mocktail / Party Food / Smoothies
Cuisine International
Holliday Christmas
Diets Vegan

Elderflower Lemon Fizz Cocktail

Lemon and elderflower fizz cocktails served in elegant glasses with sugared rims, each topped with lemon zest strips and a scoop of lemon sorbet. The drinks have a light, fizzy, golden color and are arranged on a vibrant Mexican-style ceramic tray, surrounded by colorful textiles, fresh lemons, and small pottery accents. Bright natural lighting highlights the fizz and festive presentation, creating a refreshing and cheerful scene.

Elderflower Lemon Fizz Cocktail

A refreshing, sparkling cocktail with lemon, elderflower, and Prosecco – perfect for celebrations!
Portions:6 glasses
Cooking Time:10 minutes
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Equipment

  • Large jug
  • Serving glasses
  • Plate

Ingredients

  • 75 ml gin
  • Juice of 1/2 lemon
  • 2 tsp caster sugar plus extra for decoration
  • 50 ml elderflower cordial
  • 750 ml bottle Prosecco
  • 4 tbsp lemon sorbet

To Decorate

  • 2 tbsp caster sugar
  • Juice of 1/2 lemon
  • Strips of lemon zest

Instructions

  • To create a sugar rim, pour the extra caster sugar onto a plate and the lemon juice into a small bowl.
  • Dip the rim of each glass in the lemon juice, then dip in the sugar to coat.
  • In a large jug, combine the gin, lemon juice, 2 tsp caster sugar, and elderflower cordial.
  • Stir until the sugar is fully dissolved.
  • Add the Prosecco and lemon sorbet to the jug, stirring gently to combine.
  • Pour the cocktail into the prepared glasses, and add a few strips of lemon zest for garnish.
  • Serve immediately.

Notes / Tips / Wine Advice:

Wine Advice
For a non-alcoholic option, substitute Prosecco with sparkling elderflower or lemon soda for a refreshing mocktail.

Nutritional Information

Calories: 168 kcal | Carbohydrates: 16 g | Protein: 0 g | Fat: 0 g | Fiber: 0 g | Sugar: 16 g | Salt: 0 mg
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Course Alcohol / Cocktails / Party Food
Cuisine England
Holliday Christmas / New years eve

Warm Spiced Mulled Cider

Glass mugs of hot mulled cider with a warm, amber hue, garnished with orange zest, cinnamon sticks, and cloves. The mugs are arranged on a rustic Mexican-style ceramic tray, surrounded by vibrant textiles, cinnamon sticks, and whole spices, creating a cozy holiday atmosphere. Warm natural lighting highlights the cider’s rich color and festive details, perfect for a Christmas gathering.

Warm Spiced Mulled Cider

Cozy up with a warm glass of spiced mulled cider, perfect for festive gatherings and chilly evenings!
Portions:8 servings
Cooking Time:45 minutes
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Equipment

Ingredients

  • 1.5 liters dry cider
  • 7 tbsp Calvados
  • 400 ml apple juice
  • 75 g dark brown sugar
  • Zest of 1 orange pared into strips
  • 4 whole cloves
  • 2 cinnamon sticks broken in half
  • 1 tbsp allspice berries

Instructions

  • Pour the cider, Calvados, apple juice, and dark brown sugar into a large saucepan and gently heat to begin mulling.
  • Add the orange zest, cloves, cinnamon sticks, and allspice berries.
  • Bring the mixture to a gentle simmer.
  • Keep on low heat for 20-30 minutes, allowing the flavors to infuse fully.
  • Ladle the mulled cider into glass mugs and serve warm.

Notes / Tips / Wine Advice:

Wine Advice
Serve as an alternative to wine at festive gatherings, or alongside a dry white wine for those looking to complement the spiced cider.

Nutritional Information

Calories: 120 kcal | Carbohydrates: 15 g | Protein: 0 g | Fat: 0 g | Fiber: 0 g | Sugar: 15 g | Salt: 0 mg
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Course Alcohol / Beverage / Hot drinks / Party Food
Cuisine England
Holliday Christmas