Copyright

HarperCollinsPublishers

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First published by HarperCollinsPublishers 2018

FIRST EDITION

Text and photography © Good Housekeeping, 2018

Cover layout design © HarperCollinsPublishers Ltd 2018

Cover photography © Kate Whitaker, 2018

Cover food styling: Lucy Jessop

Cover prop styling: Olivia Wardle

Project editor: Lucy Jessop

Recipe writers: Meike Beck, Lucy Jessop, Elizabeth Fox, Sophie Austen-Smith, Monaz Dumasia, Charlotte Watson, Suzannah Butcher, Madeline Burkitt, Olivia Spurrell

Photographers: Kate Whitaker, Gareth Morgans, Myles New, Sam Stowell, Maja Smend, Charlie Richards, Alex Luck, Tom Regester, Mike English, Mark Scott

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Source ISBN: 9780008308162

Ebook Edition © October 2018 ISBN: 9780008308179

Version 2018-09-27

Contents

Cover

Title Page

Copyright

Welcome

Dietary Index

Your Get-ahead Time Plan

The Measurements

1. Canapés, Nibbles & Drinks

Maple Spiced Nuts

Cheese and Poppy Seed Straws

Scotch Quails’ Eggs

Mini Eggs Benedict

Smoked Trout and Beetroot Hummus Tortilla Cups

Dolcelatte Croissants

Fig and Scallop Skewers

Bloody Mary Prawn Shots

Salmon Blini Bites

Prawn Cocktail Lollipops

Egg and Cress on Rye

Mini Savoury Christmas Puds

Smoked Salmon Pâté

Sticky Teriyaki Prawns

Mini Bacon and Cheese Muffins

Canapé Sausages

Mango Chicken Skewers with Basil Raita

Christmas Cake, Wensleydale and Honeycomb Skewers

Cinnamon Doughnut Balls

DIY Choc-dipped Pretzels

Baked Tunworth with Roasted Grapes and Crostini

Moroccan Squash Hummus with Pitta Chips

Apple and Elderflower Fizz

Orange and Basil Sparkler

Pomegranate Gin Fizz

Bloody Mary

Whisky Refresher

Easy Eggnog Cocktail

Mulled Wine

Passiontini

2. Starters

Parsnip and Maple Soup

Christmas Wreath Salad

Smoked Salmon Ponzu Salad

Prawn and Bacon Pâté

Beetroot and Clementine Salad

Layered Chicken and Pork Terrine

Prawn and Crab Bisque with Rosemary Croûtes

Classic Prawn Cocktail

Oysters with Three Sauces

Sizzling Scallops with Pancetta and Sage

3. Christmas Lunch with all the Trimmings

Brandy Butter and Bay Roast Turkey with Best-ever Gravy

Pancetta, Pistachio and Apricot Stuffing

Prosecco and Honey-roasted Roots

Pan-fried Sprouts with Cavolo Nero and Chestnut Crumbs

Braised Red Cabbage and Beetroot

Creamy Swede Gratin

Duck-fat Roast Potatoes with Sage Salt

Sloe Gin Cranberry Sauce

Toasted Sourdough and Brown Butter Bread Sauce

Jewelled Stuffing Baubles

Maple Pecan Stuffing Cake

Turkey and Stuffing Parcel

Glazed Turkey Crown

Trio of Sides

Whole Roast Cauliflower with Garlic Butter and Caper Dressing

Hasselback Roasties

Boulangère Potatoes

Roasted Vegetarian Quinoa Stuffing

4. Alternative Main Courses

Beef en Croûte

Stuffed Beef Rib

Sloe Gin Ham

The Ultimate Italian Porchetta

Stuffed Rack of Pork with Cider Gravy

Roast Rack of Venison with Port and Blueberry Sauce

Roast Goose with Jewelled Sherry Stuffing

Lamb Crown with Couscous Stuffing

Festive Salmon Parcel

Wrapped Festive Salmon

5. Vegetarian & Vegan

Brie and Mushroom Pithivier

Beetroot Wellington

Mushroom and Ale Pie

Twice-baked Goats’ Cheese Soufflés

Jerusalem Artichoke and Shallot Galette

Maple Roots and Barley Upside-down Cake

Stilton, Sweet Potato and Cranberry Pie

Mini Mushroom Wellingtons

Nut and Cranberry Terrine

Sherry and Mushroom Choux Crown

Beetroot and Shallot Tarte Tatin

6. Getting Ahead

Pork and Stilton Sausage Rolls

Mac ’n’ Cheese Pancetta Bites

Dill and Vodka Cured Salmon with Rye Crisps and Whipped Horseradish Butter

Chicken Liver and Thyme Parfaits

Venison Pie

Proper Beef Stew with Dumplings

Salted Dark Chocolate Sourdough Bread-and-Butter Pudding

Florentine Parfait Wreath

Salted Caramel Chocolate Fondants

Cranberry and Orange Ice

Panettone Party Bombe

7. Desserts

Red Velvet Raspberry Trifle

Profiterole Pyramid

Mocha Meringue Pie

Sloe Gin and Plum Trifle

Millionaire’s Shortbread Parfait

Raspberry Meringue Bombe

Triple Chocolate Bûche de Noël

Meringue Kiss Tower

Chocolate and Blackberry Meringue Roulade

Chocolate Truffle Espresso Tart

8. Festive Baking

No-soak Christmas Cake

Santa Snowscene

Alpine Christmas Cake

Frozen Christmas Tree Cake

Hidden Snowball Cake

Black Forest Christmas Gateau

Winter Wonderland Gingerbread House

Classic Stollen

Christmas Vegetable Cake

Chocolate Star Bread

Sachertorte

Rum ’n’ Plum Christmas Pudding

Hidden Orange Christmas Pudding

Grand Marnier Chantilly Cream

Brandy Butter

Orange and Armagnac Syllabub

Juicy and Fruity Mincemeat

Cider and Apple Mincemeat

Mini Savoury Mince Pies

Sweet Mince Pies

Frangipane Mince Pies

Mincemeat and Marzipan Tart

9. Edible Gifts

Fig and Apple Chutney

Spiced Plum and Fig Jam

Vanillekipferl

Stained-glass Star Biscuits

Spiced Advent Biscuits

Triple Chocolate Biscotti

Gluten-free Salted Chocolate Cookies

Pepparkakor Christmas Wreath

Pistachio and Cranberry Nougat

Salted Caramels

Stollen Bites

Chocolate Truffles

Rudolph Chocolate Bark

After Dinner Mints

Panforte

Marmalade and Bay Gin

Merry Berry Liqueur

Golden Mulling Syrup

Christmas Pudding Vodka

10. Love your Leftovers

Turkey Tagine

Turkey Curry

Vietnamese Turkey Noodle Soup

Roast Turkey Pie

Turkey and Avocado Quesadillas

Parsnip, Bacon and Egg Hash

Broccoli and Stilton Soup

Cranberry and Brie Puff Tart

Bubble and Squeak Cakes

Baked Mince Pie Apples

Christmas Cake Ice Cream

Christmas Cake Crêpes

Chocolate Orange Panettone Pudding

Alphabetical List of Recipes

About the Publisher

Welcome to Christmas with

Good Housekeeping

If you absolutely love Christmas and can think of nothing better than cooking a fabulous festive lunch for family and friends, you’ve come to the right place. If, on the other hand, you’re a less confident cook but you still want to serve a sumptuous spread for your nearest and dearest, you’re also in the right place! Why? Because Good Housekeeping’s Cookery Team is dedicated to developing recipes for every kind of home cook – from the novice to the experienced and from the creative and flamboyant to the time-saving cheat!

In this very special collection of 150 Christmas recipes, there are dishes to appeal to everyone and every skill level, but they all have two major things in common – each one has been Triple-Tested by our team of expert cooks in the Good Housekeeping Institute kitchens to ensure they work every single time, nothing is left to chance, and each one is absolutely, mouthwateringly delicious. I can promise you, for instance, that the Mac ’n’ Cheese Pancetta Bites (see here) are the kind of morsels to create a lasting food memory. And even the non-vegans in my own family have been known to beg me to make our awesome Beetroot and Shallot Tarte Tatin (see here). Meanwhile, for those friends who are tricky to buy for I’ve found a bottle of home-infused Marmalade and Bay Gin (see here) goes down a storm!

After almost a century of developing Good Housekeeping recipes that are trusted by home cooks across the UK – and hungrily devoured by their families – we have honed our own skills and discovered the most flavoursome ways to entertain. Because, although the date of Christmas doesn’t change from year to year, what we want to eat does. So, before you get stuck into this collection and decide what to serve on the Big Day, the days leading up to 25 December or the days in between Christmas and New Year, I do hope you enjoy this little glimpse into the history of our kitchens.

I think we can all feel very grateful that having to use powdered eggs and dried milk is firmly a thing of the past …

1920s

Post-war housewives were no longer supported by legions of servants, and canny entrepreneurs noted this: Wonder Bread, introduced in 1925, was being sold sliced and packaged in the UK by 1930. Meanwhile, a 1926 issue of Good Housekeeping showed how to stuff and stew a calf’s heart and serve it with tomato sauce.

1930s

Kitchens with gas stoves, ice boxes and washing machines were available in the now-iconic 1930s semi, though domestic freezers were rare. A recipe in the pages of a 1935 edition of Good Housekeeping, for larded rabbit with homemade wine, set the standards of the day.

1940s

When war broke out again in 1939, food was plain and in short supply. More women had jobs for the first time, but they still had to battle with rationing. Despite powdered eggs and dried milk, Good Housekeeping recipes were always nutritious. ‘We offer no excuses for yet another article on potato dishes,’ we said as we tried to sneak potatoes into a recipe for chocolate dumplings!

1950s

Elizabeth David’s A Book of Mediterranean Food, published in 1950, tantalised with descriptions of sunshine, olive oil and apricots – yet rationing didn’t end until 1954. Good Housekeeping offered a ‘no-austerity menu’ that included cod cutlets poached in cider and served with tomatoes stuffed with peas.

1960s

Everything changed in the 1960s, including the way we ate. We drank Babycham, learned to flambé and bought fondue sets. Foreign holidays introduced us to pasta and garlic. Good Housekeeping’s April 1965 issue featured recipes for Soufflé au Liqueur and Cold Egg Mayonnaise Soufflé; a later issue suggested a cheese-tasting party.

1970s

Our enthusiasm for convenience food grew, but Delia Smith helped us perfect our moussaka and Black Forest gateau. The July 1975 pages of Good Housekeeping reflected our changing tastes, using ‘rosemary to tarragon and paprika to nutmeg, wine and vermouth’ as the ‘extra something to make chicken special’.

1980s

The 1980s was the dawn of the age of the celebrity chef and Raymond Blanc appeared on the pages of Good Housekeeping in October 1988, making the ultimate pasta dough. Fresh ready-made dishes became available and supermarkets were becoming superstores.

1990s

We became more demanding about how our food was produced, as organic food sales hit £100 million. Readers also turned to Good Housekeeping to discover how top chefs cooked, including Sally Clarke, Anton Edelmann and a young Jamie Oliver.

2000s

Online shopping really took off in the early years of the new century. It has allowed us to source with ease a new range of organic, artisan and farmhouse products. Ingredients and flavours from across the globe also became increasingly available in the early Noughties, allowing new twists on old favourites in the Good Housekeeping Institute kitchens.

Today

Never have we seen more variety than today. Yes, Christmas for many of us is still about turkey and all the trimmings, but vegetarian options are now a must in numerous households, along with fish and meat alternatives. And that’s before we even talk about pudding and that ever-popular pastime – baking!

Here’s wishing you and your loved ones a Very Happy Christmas from all of us at Good Housekeeping. May your days be merry, bright … and, most important of all, delicious!

Gaby

Huddart

Editor-in-Chief,

Good Housekeeping

Dietary Index

Dairy-free recipes

beetroot and fennel coleslaw

beetroot and shallot tarte Tatin

beetroot Wellington

Bloody Mary prawn shots

cider and apple mincemeat

fig and apple chutney

maple roots and barley upside-down cake

maple spiced nuts

oriental drizzle

prawn cocktail lollipops

proper beef stew with dumplings

Prosecco and honey-roasted roots

roast rack of venison with port and blueberry sauce

shallot vinegar

sizzling scallops with pancetta and sage

sloe gin cranberry sauce

sloe gin ham

smoked salmon ponzu salad

spiced cranberry couscous

spiced plum and fig jam

sticky teriyaki prawns

turkey tagine

Vietnamese turkey noodle soup

zesty chilli sauce

Vegan recipes

beetroot and fennel coleslaw

beetroot and shallot tarte Tatin

beetroot Wellington

fig and apple chutney

maple roots and barley upside-down cake

maple spiced nuts

sloe gin cranberry sauce

spiced cranberry couscous

spiced plum and fig jam

Gluten-free recipes

beetroot and fennel coleslaw

boulangère potatoes

braised red cabbage and beetroot

brandy butter

cranberry and orange ice

duck-fat roast potatoes with sage salt

fig and apple chutney

fig and scallop skewers

gluten-free salted chocolate cookies

Grand Marnier Chantilly cream

hasselback roasties

mango chicken skewers

maple spiced nuts

orange and Armagnac syllabub

prawn cocktail lollipops

shallot vinegar

sloe gin cranberry sauce

sloe gin ham

smoked salmon pâté

spiced plum and fig jam

Vegetarian recipes

after dinner mints

Alpine Christmas cake

baked mince pie apples

beetroot and clementine salad

beetroot and fennel coleslaw

beetroot and shallot tarte Tatin

beetroot Wellington

Black Forest Christmas gateau

boulangère potatoes

braised red cabbage and beetroot

brandy butter

Brie and mushroom pithivier

broccoli and Stilton soup

cheese and poppy seed straws

chocolate and blackberry meringue roulade

chocolate orange panettone pudding

chocolate star bread

chocolate truffle espresso tart

chocolate truffles

Christmas cake crêpes

Christmas cake ice cream

Christmas vegetable cake

Christmas wreath salad

cider and apple mincemeat

cinnamon doughnut balls

classic stollen

cranberry and Brie puff tart

cranberry and orange ice

DIY choc-dipped pretzels

Dolcelatte croissants

egg and cress on rye

fig and apple chutney

Florentine parfait wreath

frangipane mince pies

frozen Christmas tree cake

gluten-free salted chocolate cookies

Grand Marnier Chantilly cream

hasselback roasties

hidden orange Christmas pudding

hidden snowball cake

Jerusalem artichoke and shallot galette

juicy and fruity mincemeat

maple roots and barley upside-down cake

maple spiced nuts

meringue kiss tower

millionaire’s shortbread parfait

mincemeat and marzipan tart

mini mushroom Wellingtons

mini savoury mince pies

mocha meringue pie

Moroccan squash hummus with pitta chips

mushroom and ale pie

no-soak Christmas cake

nut and cranberry terrine

nutmeg creamed spinach

orange and Armagnac syllabub

panettone party bombe

panforte

parsnip and maple soup

Pepparkakor Christmas wreath

pistachio and cranberry nougat

profiterole pyramid

Prosecco and honey-roasted roots

raspberry meringue bombe

roasted vegetarian quinoa stuffing

Rudolph chocolate bark

rum ’n’ plum Christmas pudding

Sachertorte

salted caramel chocolate fondants

salted caramels

salted dark chocolate sourdough bread-and-butter pudding

Santa snowscene

sherry and mushroom choux crown

sloe gin cranberry sauce

spiced Advent biscuits

spiced cranberry couscous

spiced plum and fig jam

stained-glass star biscuits

Stilton, sweet potato and cranberry pie

stollen bites

sweet mince pies

toasted sourdough and brown butter bread sauce

triple chocolate biscotti

triple chocolate bûche de Noël

twice-baked goats’ cheese soufflés

Vanillekipferl

whole roast cauliflower with garlic butter and caper dressing

Winter Wonderland gingerbread house

Your Get-ahead Time Plan

Follow this time plan and you’re guaranteed to bring the most important meal of the year to the table on time, without the stress …

Your time plan will depend on what time you like to serve lunch. If you’re having turkey, weigh it (after stuffing it – if you are doing so) and calculate the cooking time, allowing 30–35 minutes per 1kg (2lb 3½oz), and work out when to get your turkey in the oven – remember to leave plenty of time to allow the turkey to rest.

This guide is based on a 5kg (11lb) turkey, a double oven and serving the main course at 3pm.

From a few days up to 5 weeks ahead. Prepare according to the get-ahead and storage/freezing instructions in the recipes for your Christmas pudding, cranberry sauce, bread sauce and any other elements that can be frozen.

The night before. Take the cranberry sauce and bread sauce out of the freezer and put them in the fridge to thaw. Prepare and stuff your turkey. Prepare any elements of your starter that can be done in advance.

Christmas Day

9.30am Take prepared turkey out of the fridge (keep covered) to come up to room temperature.

About 11.30am Start roasting turkey (according to timings) – remember to baste periodically during cooking. Prepare vegetables. Get Christmas pudding ready to reheat (but don’t heat yet).

About 1.15pm Parboil potatoes, then steam dry. Heat oil or goose fat for potatoes in oven. Take cranberry sauce and bread sauce out of the fridge to bring up to room temperature.

1.45pm Start roasting potatoes – turning occasionally during cooking. Start reheating pudding on hob. If you are serving roast vegetables, check timing and get ready to roast.

About 2.15pm Check turkey is cooked. Take out of oven and transfer to a large board. Cover with foil and leave to rest in a warm place. Put stuffing (if serving separately) in to cook. Start cooking vegetables, according to your chosen recipes. Make gravy to reheat later.

2.30pm Serve your chosen starter.

About 2.50pm Check potatoes, veg and stuffing – if cooked, transfer to serving dishes and keep warm until needed. Finish bread sauce (adding more milk as needed). Reheat gravy.

3pm Take turkey and all the trimmings to the table and serve.

About 4pm Serve Christmas pudding with brandy butter, cream or sauce of your choice.

The Measurements

OVEN TEMPERATURES

°C | Fan Oven | Gas mark
110 | 90 | ¼
130 | 110 | ½
140 | 120 | 1
150 | 130 | 2
170 | 150 | 3
180 | 160 | 4
190 | 170 | 5
200 | 180 | 6
220 | 200 | 7
230 | 210 | 8
240 | 220 | 9

WEIGHTS

Metric | Imperial
15g | ½oz
25g | 1oz
40g | 1½oz
50g | 2oz
75g | 3oz
100g | 3½oz
125g | 4oz
150g | 5oz
175g | 6oz
200g | 7oz
225g | 8oz
250g | 9oz
275g | 10oz
300g | 11oz
350g | 12oz
375g | 13oz
400g | 14oz
425g | 15oz
450g | 1lb
550g | 1¼lb
700g | 1½lb
900g | 2lb
1.1kg | 2½lb

VOLUMES

Metric | Imperial
5ml | 1 tsp
15ml | 1 tbsp
25ml | 1fl oz
50ml | 2fl oz
100ml | 3½fl oz
125ml | 4fl oz
150ml | 5fl oz (¼ pint)
175ml | 6fl oz
200ml | 7fl oz
250ml | 9fl oz
300ml | 10fl oz (½ pint)
500ml | 17fl oz
600ml | 1 pint
900ml | 1½ pints
1 litre | 1¾ pints
2 litres | 3½ pints

LENGTHS

Metric | Imperial
5mm | ¼in
1cm | ½in
2cm | ¾in
2.5cm | 1in
3cm | 1¼in
4cm | 1½in
5cm | 2in
7.5cm | 3in
10cm | 4in
15cm | 6in
18cm | 7in
20.5cm | 8in
23cm | 9in
25.5cm | 10in
28cm | 11in
30.5cm | 12in

ALWAYS REMEMBER

• Use one set of measurements – never mix metric and imperial.

• Ovens and grills must be preheated to the specified temperature before cooking.

• All spoon measures are for calibrated measuring spoons, and should be level, unless otherwise stated.

• Eggs are medium and free-range and butter is salted, unless otherwise stated.

• Always buy the best-quality meat you can afford.

Maple Spiced Nuts

A super-easy nibble to serve alongside drinks.

Serves 12

Hands-on time: 5 minutes, plus cooling

Cooking time: about 15 minutes

1 tbsp sunflower oil

2 tsp English mustard powder

2 tsp garam masala

1 tsp mild chilli powder

1 tsp salt

250g (9oz) mixed unsalted nuts

100g (3½oz) macadamia nuts

2 tbsp maple syrup

Per serving 213 cals, 5g protein, 19g fat (3g saturates), 5g carbs (3g total sugars), 3g fibre

1. Preheat the oven to 200°C (180°C fan) mark 6. Pour the oil into a large roasting tin and heat in the oven for 5 minutes.

2. Meanwhile, in a small bowl, mix together the mustard powder, garam masala, chilli powder, some freshly ground black pepper and the salt.

3. Add all the nuts to the hot oil in the roasting tin. Sprinkle over the spice mix and drizzle with the maple syrup. Mix to coat. Roast in the oven for 10 minutes until golden, tossing after 5 minutes.

4. Empty the nuts on to a baking tray and leave to cool completely before serving.

TO STORE

Once cool, store in an airtight container for up to 2 weeks.

Cheese and Poppy Seed Straws

An easy cheat’s version that’s just as tasty!

Makes 24 cheese straws

Hands-on time: 25 minutes, plus cooling and chilling

Cooking time: about 20 minutes

Oil, to grease

Plain flour, to dust

500g pack all-butter puff pastry

125g (4oz) mature Cheddar cheese, grated

1 egg, beaten

Poppy or sesame seeds, to sprinkle

Per canapé 105 cals, 3g protein, 7g fat (5g saturates), 8g carbs (0g total sugars), 0g fibre

1. Preheat the oven to 200°C (180°C fan) mark 6. Lightly grease two large baking sheets.

2. Lightly flour a work surface and roll out the pastry to a rough 30.5 x 40.5cm (12 x 16in) rectangle. Sprinkle two-thirds of the Cheddar over one side of the pastry. Fold the pastry in half and roll briefly to stick the layers together. Re-roll the pastry into a 30.5 x 40.5cm (12 x 16in) rectangle. Trim the edges to neaten, then slice into quarters to make four smaller rectangles.

3. Cut each rectangle horizontally into six strips. Take one strip, brush it with beaten egg, sprinkle over some seeds, then twist and place on one of the prepared baking sheets. Repeat with the other strips, spacing them well apart. Chill for 20 minutes.

4. Sprinkle the remaining cheese over the strips, plus extra seeds, if needed.

5. Cook in the oven for 15–20 minutes until puffed up and golden. Transfer to a wire rack to cool slightly and serve warm or at room temperature.

GET AHEAD

Make up to 1 day ahead. Once cool, pack into an airtight container and store at room temperature. To serve, reheat in a single layer on two greased baking sheets in the oven, preheated to 200°C (180°C fan) mark 6, for 10 minutes.

Scotch Quails’ Eggs

These beauties are real show-stoppers. Make sure you have enough to satisfy demand!

Makes 12 Scotch eggs

Hands-on time: 25 minutes

Cooking time: about 20 minutes

300g (11oz) Cumberland pork sausages, about 5

Plain flour, to dust

1 large egg, lightly beaten

75g (3oz) dried breadcrumbs

12 hard-boiled quails’ eggs (see GH tip, here)

2–3 tbsp vegetable oil

Sea salt flakes and mustard, to serve

Per half egg 69 cals, 3g protein, 5g fat (1g saturates), 4g carbs (1g total sugars), 0g fibre

1. Preheat the oven to 200°C (180°C fan) mark 6. Squeeze the meat out of the sausage skins into a bowl and discard the skins. Put some flour, the egg and breadcrumbs into three separate small bowls.

2. Divide the sausage meat into 12 equal portions. With lightly floured hands, form a portion into a patty about 6.5cm (2½in) across in the palm of one hand. Put a boiled quails’ egg in the middle, then shape the meat around it. Set aside on a board and repeat with the remaining eggs and sausage meat.

3. Dip the covered eggs in flour, tap off the excess, then dip in the beaten egg and coat in breadcrumbs.

4. Heat the oil in a large frying pan over a medium–high heat. Add the coated eggs and fry, turning regularly, until golden on each side (in batches if necessary). Transfer to a baking tray.

5. Cook the eggs in the oven for 10 minutes. Serve warm or at room temperature (sliced in half, if you like) with sea salt flakes and mustard.

GET AHEAD

Hard-boil the quails’ eggs up to 2 days ahead. Cool and peel, then cover and chill. Complete the recipe up to a day ahead (if needed). Cool and chill. Allow to come up to room temperature, or warm in the oven, preheated to 180°C (160°C fan) mark 4, for 5–10 minutes before serving.

GH TIP

For ease, buy pre-cooked and peeled quails’ eggs, or hard-boil your own in simmering water for 3–4 minutes. Cool and peel.

Mini Eggs Benedict

These impressive bites will be the talk of the party!

Makes 12 canapés

Hands-on time: 20 minutes

Cooking time: about 5 minutes

Oil, to grease

12 quails’ eggs

3 standard thin-cut white bread slices

1 tbsp mayonnaise or ready-made hollandaise

2–3 ham slices, cooked

Per canapé 41 cals, 2g protein, 2g fat (0g saturates), 3g carbs (0g total sugars), 0g fibre

1. Bring a medium pan quarter-filled with water to a simmer. Grease a lipped baking tray with oil, then put the tray on top of the pan to heat up. Carefully crack all the quails’ eggs into a bowl, then gently pour the eggs into the hot tray, moving the yolks so they are not touching one another. The steam will cook the eggs in 3–5 minutes.

2. Meanwhile, toast the bread slices. Use a 3.5cm (1½in) round cutter to stamp out 12 circles of toast. Top each circle with a dab of mayonnaise or hollandaise. Next, stamp out ham circles with the same cutter and put one circle on each toast stack.

3. When the egg whites are cooked (and the yolks are still soft), lift the tray off the pan. Use the cutter to stamp around each yolk and use a palette knife to transfer the egg circles to the stacks. Crack over some black pepper and serve.

GET AHEAD

These are best made fresh, but will sit happily for 30 minutes once assembled.

Smoked Trout and Beetroot Hummus Tortilla Cups

The smokey flavour of the trout works wonderfully with the earthiness of the beetroot hummus.

Makes 24 canapés

Hands-on time: 25 minutes, plus cooling

Cooking time: about 10 minutes

3 large flour tortilla wraps

½ tbsp olive oil

FOR THE FILLING

100g (3½oz) cooked beetroots (not in vinegar)

125g (4oz) cooked chickpeas (from a tin)

Finely grated zest and juice ½ lemon

1 small garlic clove

1 tbsp creamed horseradish

25ml (1fl oz) extra-virgin olive oil

100g (3½oz) smoked trout, skin removed, fish flaked

TO GARNISH (optional)

1 tbsp finely chopped dill

1 tbsp pumpkin seeds

Per canapé 38 cals, 2g protein, 2g fat (0g saturates), 4g carbs (1g total sugars), 1g fibre

1. Preheat the oven to 200°C (180°C fan) mark 6. Stack the tortilla wraps and use a round cutter roughly 5.5cm (2¼in) across to stamp out eight circles (so you have 24 in total). Brush the circles with oil, season lightly with salt and pepper and press each firmly into a 24-hole mini muffin tin. Cook in the oven for 5–8 minutes until crisp and golden. Allow to cool in the tin.

2. Meanwhile, make the beetroot hummus. Whizz the beetroots in a food processor until finely chopped. Add the chickpeas, lemon zest and juice, garlic and horseradish, and whizz until smooth. With the motor running, gradually add the olive oil until smooth and blended. Season to taste.

3. To serve, fill the cooled tortilla cups with beetroot hummus, top with the flaked smoked trout and a grinding of black pepper. Garnish with dill and pumpkin seeds, if using.

GET AHEAD

Store unfilled cooled tortilla cups in an airtight container at room temperature for up to 3 days. Make the beetroot hummus up to 3 days ahead; cover and chill. Assemble up to 1 hour ahead, and keep loosely covered in the fridge until you’re ready to serve them.

Dolcelatte Croissants

Warning – these cheesy morsels are addictive.

Makes about 18 canapés

Hands-on time: 20 minutes, plus chilling and cooling

Cooking time: about 20 minutes

60g (2½oz) vegetarian Dolcelatte, at room temperature

Half a 320g sheet all-butter puff pastry (the sheet should be halved lengthways)

Per canapé 47 cals, 1g protein, 4g fat (2g saturates), 3g carbs (0g total sugars), 0g fibre

1. Line two baking sheets with baking parchment and set aside. Beat the Dolcelatte in a bowl until smooth and easily spreadable.

2. With a long edge of the pastry in front of you, spread the Dolcelatte over the pastry (a spatula is best for this). Cut lengthways in half to make two strips.

3. Cut the strips into triangles (alternating tips pointing up and down) – each triangle with a base about 4cm (1½in) long. You should get nine triangles from each strip. Roll the first triangle up from base to tip and bend ends in slightly to make a crescent shape. Place tip down on the prepared sheet (so it doesn’t unravel). Repeat with remaining triangles, spacing apart on the sheets. Chill for 20 minutes.

4. Preheat the oven to 190°C (170°C fan) mark 5. Cook for 15–18 minutes until puffed and golden. Transfer to a wire rack and serve warm or at room temperature.

GET AHEAD

Prepare to the end of step 3 up to a day ahead. Cover and chill; complete recipe.

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