A TRADITIONAL TWIST

Bring fresh and innovative flavours to seasonal favourites with recipes that will ensure your Christmas Day offering is colourful and tasty

PRAWN AND MUSSEL COCKTAIL

Serves 6-8

This fresh and flavoursome entree can be served in individual dishes or, for a more relaxed approach, place on a platter and let guests help themselves.

1 baby cos lettuce

200g prawns, cooked 200g smoked mussels 1 mango, chopped small 1 avocado, sliced

¼ cup chopped dill

Salt and pepper

½ cup aioli mixed

1 tsp chipotle sauce or to taste 2 Tbsp lime juice

2 limes cut in wedges

1. Arrange the cos leaves on a serving platter.

2. In a large bowl combine the prawns, mussels, mango, avocado and dill seasoning with salt and freshly ground pepper. Arrange on the lettuce.

3. In a small bowl combine the aioli, chipotle and lime juice. Drizzle over the cocktail just before serving. Place lime wedges around the edges to squeeze.

PORK LOIN WITH PRUNE AND SAGE STUFFING

Serves 8

Pork loin is a tasty alternative to ham. Keep all your guests happy; for the stuffing use gluten-free bread, which is paired with juicy prunes and orange. What doesn’t fit into the loin can be served alongside. When tying the pork an extra pair of hands will help hold it tight and will make the job easier.

Stuffing

20g butter

1 onion, chopped finely

4 cloves garlic, crushed

2 Tbsp grated fresh ginger

2 cups fresh gluten-free breadcrumbs 1 cup parsley

Zest of 1 orange

1 tsp salt and pepper

12 prunes, soaked in ¼ cup port for 10 minutes

2kg pork loin

1 Tbsp oil

1 tsp salt

Roasted baby potatoes to serve

1. To make the stuffing, melt the butter in a frying pan. Add the onions and garlic cooking for a few minutes to soften. Add the ginger, breadcrumbs, parsley, orange, salt, pepper, prunes and port combining well.

2. Slice the skin from the pork in one piece and score with 1 cm lines. Lie the loin flat and place the stuffing along the middle. Roll and place the skin back on the top before tying tightly. It can be refrigerated ahead of time, but bring back to room temperature before cooking. 3. Preheat an oven to 150C.

4. Place the pork into a baking dish. Rub with oil and sprinkle with salt. Place into the oven for 2 hours, then turn up the heat until the crackling is nice and crunchy. If need be, place under the grill for a final few minutes. Let it rest for 15 minutes before slicing. Serve with roast potatoes.

GREEN VEGETABLES WITH ROASTED GREEN TOMATOES

Serves 6-8

Fresh, crisp and green, these tasty summer vegetables will go a long way. Be careful not to overcook them. Perfect with the stuffed pork loin but you’ll be using this recipe all summer long.

200g green tomatoes

2 bunches asparagus, trimmed 200g beans, cut into 4cm pieces 50g butter

1 bunch sage leaves

Zest and juice of 1 lemon

1. Preheat an oven to 180C. Cut the tomatoes in wedges, drizzle with oil and season with salt and pepper. Place into a baking dish and roast for 20 minutes until softened.

2. Cook the asparagus and beans in salted boiling water. Drain and place on to a serving platter with the tomatoes.

3. In a frying pan melt the butter until frothing. Add the sage leaves and stalks cooking for 30 or 40 seconds until wilted and starting to become crispy. Remove the leaves, add the zest and lemon juice, stirring to combine.

4. Add the sage leaves to the greens and drizzle with the warm butter.