Ingredients

• 2 ½ tbsp groundnut oil
• 1 onion, finely sliced
• 1 red pepper, halved and sliced
• 200g Tenderstem® broccoli, halved horizontally
• 3 cloves garlic, finely chopped
• 1or 2 red chillis, halved, deseeded and cut into slivers (depending on strength)
• 350g cooked chicken, cut into chunks
• 550g cooked rice
• 4 spring onions, cut on the diagonal
• 4 eggs, beaten
• 100g cooked, shelled prawns
• 4 tbsp dark soy sauce
• 2 tsp soft light brown sugar
• Salt and pepper
• Lime wedges to serve
• 4 inch piece of cucumber, halved, seeds removed and cut into little cubes
• juice of 1 lime
• 2 tbsp unsalted peanuts, coarsely chopped
• 1 handful coriander, coarsely chopped

Method

1. Heat 1 tbsp of the groundnut oil in a large frying pan, sauté pan or wok.
2. Add the onions and cook over a medium-high heat until the onions have softened (though still have bite) and are golden. Remove with a slotted spoon and set aside.
3. Add another tbsp of the oil, heat and stir fry the red pepper for 2 minutes. Now add the Tenderstem® broccoli and stir fry for another minute. Add the garlic, chilli and chicken and cook for another 1 ½ minutes.
4. Toss in the rice and spring onions and mix everything together lightly – it’s important not to press the rice or it will become stodgy – and cook till the rice is heated through, stirring occasionally.
5. While you are frying the rice, quickly heat the remaining oil in a non-stick frying pan and add the egg. Cook this as if you are making an omelette, rather than scrambled eggs. Don’t stir the egg but drag the bits which are set round the side into the centre then tip the pan to allow runny egg to set around the outside – keep doing this until it is all cooked.
6. With a sharp knife cut the egg into thin ribbons. Add to the rice along with the prawns, soy sauce, sugar, salt and pepper and onions. Toss and heat through.
7. Squeeze lime over the top, scatter on the cucumber, peanuts and coriander and serve with lime wedges.

Ingredients

• 450g fresh sprouts, outer leaves and ends of stalks removed
• 30g butter
• 100ml double cream
• 1tsp grated nutmeg
• Small bunch fresh parsley, roughly chopped
• Black pepper

Method

1. In a pan of boiling water simmer the sprouts for 8-10 minutes until just done. Drain then tip into a food processor.
2. Add the butter, cream, nutmeg and ¾ of the parsley and season to taste. Whizz until semi-smooth so it still has some texture.
3. Check the seasoning then spoon into a warm serving dish and scatter with the remaining parsley and a good grind of black pepper.

Ingredients

• 200g Brussels sprouts trimmed & sliced
• 500g Chopin potatoes cooked & crushed
• 1 egg, beaten
• 50g plain flour
• 100g finely ground breadcrumbs seasoned
• 300ml vegetable oil
• 200g tin chopped tomatoes
• Small bunch of coriander chopped
• 1tsp Worcester sauce
• 1 shallot finely sliced

Method

1. Drop the sprouts into boiling water and blanch for 2-3 minutes. Drain and refresh with cold water. Combine with the potato, mashing them together with a fork. Season well and form the mixture into 12 croquettes.
2. Place the egg in a bowl, the flour on a plate and the breadcrumbs on a second plate. Dip each croquette into the flour first, to coat, then the egg and lastly the breadcrumbs. Make sure each is fully covered. Chill in the fridge for 30 minutes, or up to 24 hours
3. To make the dip combine the tomatoes, coriander, Worcester sauce and shallot, season and set aside.
4. Pour the oil into a large, deep frying pan, to a depth of about 4cm, and place over a medium-high heat. Fry the croquettes until golden all over for a total of 5 minutes – you may need to do this in 2 batches to avoid overcrowding the pan. Drain on kitchen paper and serve immediately with the dip

Ingredients

• 20 brussel sprouts, peeled, trimmed and sliced in half
• Olive oil
• 1 clove of garlic, peeled and finely chopped
• 1 onion, peeled and finely chopped
• 100g hazelnuts, coarsely chopped
• 5 Duke of York or Pink Fir potatoes, cooked with their skins and chopped into small pieces
• 4 slices of good quality butcher's ham, in small shreds
• 4 slices of good quality sourdough bread.
• 120g grated Parmiggiano Reggiano
• 1 tbsp fresh or dried oregano, finely chopped

Method

1. Steam the brussel sprout pieces in a double boiler till quite soft, but still bright green. Place on a clean food tray, to spread out and stop the steaming. Set aside.
2. Take a heavy saute pan, heat some oil and gently sweat the garlic and onion until soft. Add some salt and a little water to allow the garlic to steam slowly. When the vegetables are soft, add the chopped hazelnuts, the potato pieces and the ham. Mix well.
3. Add the soft brussel sprouts. Taste for seasoning, adding more sea salt and pepper if you want to. Then place a lid on the pan, and set aside somewhere warm.
4. Take the 4 slices of bread, drizzle with a little olive oil on both sides, and toast under the grill. Alternatively, you can just toast the bread without olive oil in a normal toaster, and then drizzle a little olive oil on top.
5. Place a toasted bread slice on each of four serving plates. Spoon the brussel sprout mixture on top, generously. Sprinkle on the grated Parmiggiano Reggiano and oregano on top and serve.

Ingredients

• 3tbsp golden syrup
• 100g vegetable suet
• 80g dark brown sugar
• 100g raisins
• 50g wholemeal breadcrumbs
• 50g self raising flour
• 1tsp ground mixed spice
• 125g plain cooked (vacuum packed) beetroot, drained
• 3 eggs
• 100g stem ginger, finely chopped
• To serve:
• Custard
• You will also need:
• 1 ½ pint pudding basin, well greased with butter
• Baking paper, string & tin foil

Method

1. Pour the golden syrup into the greased pudding basin and set aside.
2. In a large bowl, mix the suet, sugar, raisins, breadcrumbs, flour and mixed spice.
3. Puree the beetroot in a food processor, add the eggs and blend together well. Pour into the mixing bowl, along with the stem ginger, and stir thoroughly.
4. Pour the mix into the pudding basin and pat well down with the back of a spoon. Cover with a layer of baking paper and tie securely with string, then cover with a double layer of foil.
5. Carefully lower the pudding into a large pan of hot water, ensuring the water comes no further than half way up the basin. Cover with a lid and simmer gently for 3 hours, checking every now and then that there is plenty of water in the pan, topping up if necessary.
6. Carefully take the pudding out of the pan, remove the foil and greaseproof and invert onto a serving plate. Serve with custard, crème fraiche or vanilla ice cream.

Ingredients

• 1 x 375 g pack ready rolled sweet shortcrust pastry
• 200g mincemeat
• 1 Pink Lady Apple®, cored and finely diced
• 25g dried cranberries
• Icing sugar to dusting

Method

1. Preheat the oven to 200°C/180°C fan oven/gas mark 6. Unroll the pastry onto a clean board. Using a 7 cm cutter stamp out 12 circles and use to line a bun tin. Put in the fridge for 30 minutes. Reserve the pastry trimmings.
2. Meanwhile in a bowl mix together the mincemeat, diced apple and dried cranberries. Spoon a little of the apple mincemeat into each pastry case.
3. Using the pastry trimmings stamp out 12 small star or heart shapes. Put a star or heart on the top of each mincemeat tart. Bake in the oven for 15- 20 minutes until lightly golden and cooked.
4. Leave to cool for 5 minutes then transfer to a wire rack and dust with icing sugar. Serve warm or cold.

Ingredients

• 175g cold leftover stuffing
• 250g plain flour
• 1tbsp baking powder
• Pinch of salt
• 100g Kerrygold block butter, melted and cooled
• 2 eggs
• 150ml soured cream
• 225g cooked turkey meat, roughly chopped
• 4 spring onions, finely chopped
• For the creamy cranberry topping:
• 300g soft cream cheese
• 4 tbsp smooth cranberry sauce
• 24 sage leaves
• oil for frying
• 12 fresh cranberries

Method

1. Preheat the oven to 180 C/350 F/Gas Mark 4. Line a 12-cup muffin tin with paper cases. Divide the stuffing into 12 equal –sized pieces and roll each into a small stuffing ball. Sift the dry ingredients together in a bowl.
2. In a large bowl, beat the eggs and soured cream with the melted butter with an electric whisk until smooth. Stir in the turkey and spring onions. Add the dry ingredients and stir until the mixture is just combined.
3. Place a spoonful of the cupcake mixture into the bases of the cake cases. Top each with a stuffing ball then spoon over the remaining mixture equally to cover. Bake for 25-30 minutes until cooked and golden. Transfer to a wire rack to cool.
4. Beat the soft cheese in a bowl until smooth. Stir in the cranberry sauce. Swirl the mixture on the cooled cupcakes. Shallow fry the sage leaves in oil for about 30 seconds until crisp. Drain on kitchen paper. Decorate each cupcake with 2 sage leaves and a fresh cranberry to resemble holly.

Ingredients

• 100g Kerrygold block butter
• Large pinch of saffron or ½ tsp turmeric
• 12 baby Brussels sprouts or small florets of broccoli, trimmed
• 2 eggs
• 150ml soured cream
• 175g parsnips, peeled and grated
• 2 tsp grated lemon zest
• 250g plain flour
• 1 tbsp baking powder
• Pinch of salt
• For the topping:
• 450g Purple Majestic potatoes
• 200g soft cheese
• Salt and black pepper
• Sprigs of thyme and edible glitter or gold leaf to decorate

Method

1. Preheat the oven to 180 C/350 F/Gas Mark 4. Line a 12 cup muffin tin with paper cases. Place the butter and saffron in a small saucepan and place over a gentle heat to melt. Remove from the heat and pour into a large mixing bowl. Leave to soak and cool to room temperature.
2. Blanch the Brussels sprouts in boiling water for 2 minutes then plunge them into cold water to cool.
3. Add the eggs and soured cream to the cooled butter and beat together with an electric whisk until smooth. Stir in the parsnips and lemon zest. Sift the flour, baking powder and salt together and add to the parsnip mixture. Stir until just combined.
4. Drain the Brussels Sprouts and pat dry with kitchen paper. Place a spoonful of the cupcake mixture into the bases of the cake cases. Top each with a Brussels sprout then spoon over the remaining mixture equally to cover. Bake for 25-30 minutes until cooked and springy to the touch. Cool on a wire rack.
5. Peel the potatoes and cut them into even-sized pieces. Boil them in a saucepan of lightly salted water for 18 minutes until cooked through. Drain well and return them to the saucepan and mash until smooth. Leave to cool completely.
6. Beat the soft cheese into the potato and season to taste with salt and pepper. Pipe rosettes on top of each cooled cupcake and decorate with sprigs of thyme and either glitter or gold leaf.

Ingredients

• 300g plain flour
• 1 tbsp baking powder
• 2 tsp cinnamon
• 175g Kerrygold block butter
• 150g light soft brown sugar
• Finely grated rind of 1 orange
• 2 eggs
• 150ml soured cream
• 150ml mulled wine, room temperature
• For the Irish whiskey and chestnut frosting:
• 200g Kerrygold block butter
• 100g chestnut puree
• 450g golden icing sugar
• 2-3 tbsp Irish whiskey

Method

1. Preheat the oven to 180 C/350 F/Gas Mark 4. Lightly grease and base line a shallow rectangular baking tin approximately 35 cm x 25cm. Sift the flour, baking powder and cinnamon together into a bowl.
2. Using an electric whisk beat the butter, sugar and orange rind together in a bowl until light and fluffy. Beat in the eggs and soured cream.
3. Alternatively fold in the flour mixture and mulled wine in three additions. Pour the mixture into the prepared tin and bake for 25 minutes until golden and cooked through. Cool for 5 minutes in the tin before turning out onto a wire rack to cool completely.
4. To make the frosting, Beat the butter and chestnut puree together in a bowl using an electric whisk. Gradually beat in the sugar then the whiskey.
5. Using a plain pastry cutter slightly smaller than the top of the jars, cut out circles from the cooled cake. Carefully fit a layer of cake in the base of each jar. Fill a piping bag fitted with a small star nozzle with the frosting and pipe a layer over the cake. Top with another circle of cake, pushing down to fit snugly. Pipe a rosette of frosting on top of each cake and secure the lid to the jar. Tie each with a ribbon before serving.