8 Vegan Recipes For Your Christmas Menu
8 Vegan Recipes For Your Christmas Menu Catering for a vegan diet this Christmas? These 8 Vegan Recipes For Your […]...
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Cannoli are Italian pastries made of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta—a staple of Sicilian cuisine. Try your hand at making chocolate hazelnut, citron and amaretti or pistachio limoncello cannoli.
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Embrace the simple and divine flavours of Italy with this lemon, garlic and parmesan pasta. With garlic simmered in white wine and lemon juice, this dish has all the best flavours.
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This salad is perfect to serve as a starter with buffalo mozzarella, olives and bread. Serve with a sprinkling of parmesan and a squeeze of lemon.
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A traditional Sichuan dish, mapo tofu is made with simmered silken tofu flavored with fermented bean paste, beef, chili bean paste, and a handful of Sichuan peppercorns. The chili bean paste brings the heat, and Sichuan peppercorns bring a pleasantly numbing spiciness to this dish.
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This recipe is the perfect starter for a Chinese inspired banquet. If you would prefer to serve it as a main, it is best with steamed Asian greens.
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After much anticipation and excitement, Whittaker’s has released an Oat Milk 42% cocoa chocolate. This delicious new addition to Whittaker’s permanent range is the result of nearly two years’ work perfecting the recipe and applying a bit of kiwi ingenuity. Make sure to give it a try or even better use it to make these irresistible Whittaker’s Oat Milk Peanut Butter Chocolate Cookies.
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Fragrant ‘Fesenjan’ or pomegranate braised chicken has been around since the days of the Persian Empire, some 2,500 years ago. Enjoy the classic flavour-infused Iranian dish, in soup with crispy onions or in a traditional tahchin.
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This vegan dish turns the humble carrot into the star of the show. Combined with flavours of coconut, lime and a kick from chili oil, this warming meal makes a lovely weeknight dinner.
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This New Orleans style dirty rice is made with melt-in-your-mouth slow cooked pulled pork and topped with Louisiana hot sauce. Packed full of Cajun flavours and spices, this is a dish that’ll have you coming back for seconds.
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Piri Piri Chicken with Barbecue Sweet Potatoes & Green Olive Jalapeño Salsa. Pack on the flavour with this delicious and […]
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Put a fresh twist on the classic Old Fashioned cocktail this holiday season. Serve with homemade festive fortune cookies for added Christmas fun and cheer.
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Summer’s here and with it brings plenty of in-season fruit. From nectarines and peaches to cherries and mangoes, enjoy the taste of summer with these delicious desserts.
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Brushed with a smokey gin and pepper berry glaze, this sticky and golden trout is perfect for entertaining guests. Serve with a pangrattato and radicchio salad and baby lemon balm.
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Marinaded in quince, sumac, mustard and vinegar before being slow-roasted in a pan with rosé and bay leaves, this succulent and flavourful lamb shoulder is sure to be a family favourite.
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Wrapped in prosciutto after being stuffed with Italian-inspired pork herb mixture, these turkey breasts are sure to be succulent and packed full of flavour.
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Your Christmas table will be a feast for the eyes and a pleasure for the senses with this beautiful spiced cherry and vermouth glazed ham, served with a herbaceous, zingy sour cherry gremolata.
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This is a quick way to get a very comforting meal on the table in a wonderfully short amount of time. It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised.
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One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yoghurt, so make sure the tomatoes are straight out of the oven and the yoghurt is straight out of the fridge. The heat of the tomatoes will make the cold yoghurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up with is a must alongside.
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It was a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined. This is lovely as it is, served as part of a spread, or spooned alongside some roast chicken or lamb. Don’t throw away the leaves of the cauliflower here. They’re lovely to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower. If you want to get ahead, roast the cauliflower up to 4–6 hours in advance. Keep at room temperature and then just combine with the remaining ingredients when ready to serve.
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8 Vegan Recipes For Your Christmas Menu Catering for a vegan diet this Christmas? These 8 Vegan Recipes For Your […]
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Treat Dad to all his favourite foods this Father’s Day, with these 15 Fathers Day Recipes Dad Is Sure To Love.
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Embrace warm flavours and try our Spanish Chicken with Roasted Cherry Tomato Romesco Recipe. With smoked paprika, cherry tomatoes bursting […]
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Lancashire Hotpot Recipe. This tender lamb dish is the perfect comfort food for a lazy Sunday night. Serves 6 Prep time […]
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