A few other alternative festive recipes
Broccoli with hazelnut & orange Butter By tenderstem Broccoli Serves 4 as a side Preparation time: 10 minutes Cooking time: 10 minutes 40g blanched hazelnuts Zest of 1 small orange 70g unsalted butter, softened Freshly ground black pepper & sea salt to taste 400g broccoli 1) Toast the hazelnuts in a dry frying pan until they are golden brown and smell deliciously nutty. Take care not to burn them - they will only take a minute or two to cook. Tip into the centre of a clean tea towel and cover. Gently crush with a heavy rolling pin or the base of a saucepan. Don’t over crush – it’s nice to have a few bigger bits in the butter. 2) In a small bowl, using the back of a fork, work the hazelnuts and orange zest into the butter. Season to taste with freshly ground black pepper and sea salt. Scrape the butter onto a piece of cling film and roll into a log. Chill for an hour or so to firm up. The butter can be made several days in advance and stored in the fridge. 3) When you are ready to eat, steam the broccoli for 3 to 4 minutes until tender but with a little bite. Drain and tip into a warm serving dish. Dot with slices of the hazelnut and orange butter and serve immediately. Festive rocky road By riverford Farm Makes approx 40 small pieces 300g mixed Riverford nuts, shelled (halve the walnuts, leave the hazelnuts and almonds whole) 6 digestive biscuits, roughly broken into pieces 16 Riverford dates, pitted and roughly chopped 100g mini marshmallows (or chop up a few large ones) 300g milk chocolate 300g dark chocolate handful dried cranberries (optional) 1) Line a 4-5cm deep tin or dish approx 30cm x 20 cm (or the nearest size you have) with baking parchment. 2) Put all the ingredients except the chocolate into the tin, making sure it is all evenly distributed. 3) Break up the chocolate into small pieces and place in a heatproof bowl that fits snugly over a pan of simmering water. 4) Gently heat, without stirring, until the chocolate has melted. Stir briefly to combine the two chocolates, then pour evenly over the nut mixture. 5) Leave to cool at room temperature, then refrigerate until firm (about 2 hours). Cut into small pieces using. Keep in the fridge.