Recipes
Easy recipes for edible decorations, super side dishes and a fruity winter cocktail, plus delicious ways to use up leftovers.
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19.12.2026 - 31.12.2026
Chocolate-dipped candied orange decorations
Serves: 6 | Prep: 50 min | Cook Time: 4h 40 min
5 oranges
500g caster sugar
150g white chocolate
100g dark chocolate
150g ready-to-roll white marzipan
Per serving: 537 kcal, 18g Fat, 8g Sat Fat, 85g Sugar, 0.1g Salt, 7g Protein, 3.6g Fibre
Chocolate-dipped candied orange slices and marzipan beads combine to create snazzy edible decorations that will bring some festive fun to your Christmas tree.
Cut the oranges into 1cm-thick slices (aim for 6 slices from each orange), discarding the ends of the orange and any pips as you go. Bring a large pan of water to the boil, then lower in the orange slices and cook for 2 minutes. Lift them out with a slotted spoon into a large bowl and set aside. Empty and rinse out the pan.
Put the sugar and 600ml water in the same pan and bring to the boil, then reduce to a medium heat. Add the orange slices to the syrup and simmer for 25-35 minutes, turning occasionally so every slice stays coated, until softened and translucent. Meanwhile, preheat the oven to 110°C, fan 90°C, gas ¼ and line two large baking trays with baking paper.
Use tongs to remove the orange slices from the syrup and lay them out on the prepared baking trays. Bake in the oven for 3-4 hours, turning halfway through, until dried out but still a little tacky. Leave to cool completely.
Melt the white and dark chocolates separately, either in the microwave in 30 second bursts, or in a large bowl set over a pan of gently simmering water, stirring occasionally. Half dip the orange slices in the chocolate – half the slices in the dark chocolate, half in the white chocolate. Lay the dipped slices onto a freshly lined baking tray(s) and chill in the fridge for 20-30 minutes, until set hard.
Meanwhile, roll the marzipan into 30 balls (about 5g each) and gently press down with your thumb to flatten each one slightly. Use a toothpick to make a hole through the centre of each marzipan bead, big enough to thread ribbon or string through. Use the same toothpick to pierce a hole through each chocolate-dipped orange slice.
Cut 6 lengths of ribbon or string, each about 40cm long, and fold each one in half. Take one length and thread the two loose ends through a dark chocolate orange slice, then tie a knot underneath to secure. Thread on a marzipan bead, followed by a white chocolate orange slice, repeating until you have 5 orange slices and 4 marzipan beads. Repeat with the remaining ribbon or string, oranges and marzipan, then hang your decorations on the tree.
Pulled turkey minestrone
Serves: 4 | Prep: 20 min | Cook Time: 35 min
1 onion
1 medium carrot
1 medium parsnip
1½ chicken stock cubes
1 x 400g tin cannellini beans
2 tbsp olive oil
1 pinch salt
½ tsp garlic granules
1 tsp dried mixed herbs
1 x 400g tin chopped tomatoes
black pepper
75g macaroni
200g leftover roast turkey
150g baby spinach
75ml single cream
60g shaved Parmigiano Reggiano
Per serving: 426 kcal, 18g Fat, 7g Sat Fat, 11g Sugar, 2.2g Salt, 30g Protein, 38g Fibre
Make the most of your leftover roast turkey (or chicken) with this hearty veg-packed minestrone. It’s a comforting one-pot that’s perfect for cosy days between Christmas and New Year.
Peel and finely dice the onion, carrot and parsnip. In a jug, dissolve the stock cubes in 800ml just-boiled water. Drain and rinse the cannellini beans.
Heat the oil in a large saucepan, then add the onion, carrot and parsnip with a good pinch of salt and fry over a medium-low heat for 12-15 minutes until soft. Stir in the garlic granules and mixed herbs, then cook for a further 2 minutes, stirring, until fragrant. Add the tinned tomatoes, cannellini beans, chicken stock and some black pepper. Increase the heat and bring up to the boil, then add the macaroni and simmer according to the timings on the pack, stirring regularly, until the pasta is just tender.
Meanwhile, shred the roast turkey into bite-sized pieces. Stir into the soup with the spinach. Warm through for a final 2 minutes, or until everything is piping hot and the spinach has wilted. Add the cream, stirring to combine. Check the seasoning to taste. Remove from the heat and stand for 5 minutes to cool and thicken slightly.
Ladle the minestrone into bowls and scatter over the shaved parmesan to serve.
Parsnip rösti with Christmas leftovers
Serves: 4 | Prep: 20 min | Cook Time: 35 min
1 onion
400g parsnips
400g floury potatoes (we used Maris Piper)
2 medium eggs
50g plain flour
1 tsp fine salt
black pepper
2 tbsp vegetable oil
120g leftover roast turkey or ham
Handful of fresh herbs (such as parsley or chives) (optional)
100g lighter crème fraiche
2 tbsp cranberry sauce or mustard
Per serving: 383 kcal, 14g Fat, 4g Sat Fat, 11g Sugar, 1.4g Salt, 18g Protein, 7g Fibre
Crisp parsnip rösti make a delicious base for festive leftovers. Top with either roast turkey and cranberry sauce or ham and a dollop of mustard for a satisfying Boxing Day lunch.
Preheat the oven to 120°C, fan 100°C, gas ½. Peel and finely chop the onion, then set aside in a large bowl. Peel and coarsely grate the parsnips and add to the bowl. Peel and coarsely grate the potatoes, then pile into the centre of a clean tea towel and squeeze out the excess liquid over the sink. Add to the parsnip mixture. Beat the eggs and add to the bowl with the flour and 1 teaspoon of salt. Season with black pepper and mix well to combine.
Heat half the oil in a large non-stick frying pan (about 22-23cm diameter) over a medium-high heat. Once hot, add half the parsnip mixture and press down with a spatula to flatten to a circle. Cook until deep golden-brown on the underside (about 5-7 minutes), then place a large plate or flat baking tray on top and swiftly turn the rösti over onto the plate or tray. Cook for a further 5-7 minutes on the other side. Once golden and crispy, slide onto a large baking tray and keep warm in the oven while you repeat with the remaining oil and parsnip mixture to make a second rösti.
Meanwhile, thinly slice or shred the turkey or ham. Finely chop any fresh herbs, if using. Slide both rösti onto a large board. Cut each one into quarters and serve two quarters per person. Top with the turkey or ham, then dollop over the crème fraiche and cranberry sauce or mustard. Season with a little more salt and black pepper and scatter over the chopped herbs, if using.
Sugar plum Collins
Serves: 4 | Prep: 5 min | Cook Time: 10 min
120g caster sugar
200ml gin
60ml Deluxe Maple & Plum Gin Liqueur
120ml lemon juice (about 4 lemons)
ice
400ml soda water
1 plum, to serve (optional)
Per serving: 213 kcal, 0g Fat, 0g Sat Fat, 21g Sugar, 0g Salt, 0g Protein, 0g Fibre
Add a little sparkle to the festive season with this fruity twist on a Tom Collins cocktail, made with maple and plum gin liqueur.
For the sugar syrup, combine the caster sugar and 120ml water in a small saucepan. Cook, stirring until the sugar has dissolved, then bring up to a simmer. Reduce the heat and continue to simmer for 5 minutes. Remove from the heat, then leave to cool completely.
Pour the gin, maple and plum gin liqueur, 60ml of the spiced sugar syrup and the lemon juice into a jug. Stir to combine. Half fill 4 tall glass tumblers with ice, then divide the cocktail mixture among them. Top up with soda water. For a garnish, stone the plum, slice into thin wedges and add to the glasses.
Air fryer parsnips with marmalade glaze and crispy sage
Serves: 6 | Prep: 10 min | Cook Time: 25 min
500g parsnips
2 tbsp olive oil
salt
black pepper
50g fine cut orange marmalade
½ tbsp light brown soft sugar
1 tsp wholegrain mustard
10g fresh sage
Per serving: 116 kcal, 5g Fat, 0.7g Sat Fat, 11g Sugar, 0.2g Salt, 1g Protein, 3g Fibre
Golden air-fried parsnips are finished in a sweet and tangy three-ingredient marmalade glaze, then topped with crispy sage leaves for a simple Christmas side that's big on flavour.
Preheat the air fryer to 180°C. Peel and trim the parsnips, then cut into batons and transfer to a large bowl. Add the olive oil, season with salt and black pepper, and toss to coat. Tip the parsnips into the basket of the air fryer and air-fry for 20-25 minutes until caramelised and tender.
Meanwhile, put the marmalade, brown sugar, wholegrain mustard and ½ tablespoon of water in a small saucepan. Set over a medium-low heat and simmer for 5 minutes until the marmalade has melted and you have a sticky glaze; set aside. Pick out the sage leaves, drag them through the leftover oil in the bowl and add them to the air fryer for the final 3 minutes of cooking.
Use tongs to lift the crispy sage out of the air fryer and set aside. Pile the parsnips into a serving dish and drizzle with the marmalade glaze. Top with the crispy sage to serve.
Air fryer carrots with hot honey butter
Serves: 4-6 | Prep: 10 min | Cook Time: 30 min
20g runny honey
¼ tsp paprika
½ tsp crushed chillies
50g salted butter, softened
700g carrots
20g pistachios
Per serving: 135 kcal, 9g Fat, 5g Sat Fat, 10g Sugar, 0.3g Salt, 1g Protein, 4g Fibre
These air-fried carrots are crisp on the outside, tender in the middle and coated in a sweet and spicy butter glaze. They make an easy yet impressive side dish for Christmas.
Put the honey, paprika and crushed chillies in a small saucepan and set over a medium-low heat for 2 minutes or until the honey has loosened and warmed through slightly. Put the butter in a large bowl, pour in the hot honey mixture and beat together until combined. Set aside.
Preheat the air fryer to 180°C. Peel and trim the carrots, then slice on the diagonal. Add them to the bowl of hot honey butter and toss to coat. Transfer to the air fryer basket and cook for 20-25 minutes, shaking the basket halfway through, until tender and caramelised at the edges.
Meanwhile, roughly chop the pistachios.
Once the carrots are cooked, pile them into a warm serving dish. Drizzle over any leftover hot honey butter from the air fryer, scatter over the chopped pistachios and serve.