’Tis (almost) the season

Create Christmas magic in winter with this festive, yuletide spread to warm everyone’s heart

Cinnamon, apple and cherry puddings

PREPARATION TIME: 15 MINS

(+ COOLING)

COOKING TIME: 25 MINS

SERVES 6 (AS AN OCCASIONAL DESSERT)

Cooking spray

160g (1 cup) frozen cherries

3 Tbsp caster sugar or granulated sugar substitute 1 Tbsp water

Pinch ground cinnamon

70g light margarine

1 tsp vanilla extract

140g tub unsweetened apple puree

30g (1/4 cup) hazelnut meal

60g egg

20g (1/4 cup) coconut flour

40g (1/4 cup) wholemeal self-raising flour

2 Tbsp low-fat milk

1 Tbsp low-fat vanilla yoghurt (optional), to serve

1 Preheat oven to 180°C (fan-forced). Spray 6 x 125ml (1/2-cup) ovenproof ramekins with cooking spray. Line the bases with rounds of baking paper.

2 Put the cherries, 1 tablespoon of the sugar, water and cinnamon in a small non-stick frying pan. Cook over medium heat for 2-3 minutes or until the cherries defrost and start to soften. Using a potato masher, break down the cherries. Simmer for a further 2 minutes. Set aside to cool for 15 minutes. Spoon cherry mixture evenly between the ramekins. 3 Using a wooden spoon beat the margarine, remaining sugar and vanilla in a medium bowl until smooth. Mix in apple puree, hazelnut meal, egg, coconut flour, self-raising flour and milk.

4 Spoon the cake batter over the cherries and smooth the surface. Place the ramekins on a baking tray and bake for 18-20 minutes or until cooked when tested with a skewer.

5 Using a flat-bladed knife loosen the edges of the ramekins and turn out carefully onto serving plates, removing and discarding the paper. Serve warm with yoghurt, if you like.

Lemon-herb roast pork with ginger and honey roasted vegetables

PREP TIME: 15 MINS

(+ 6 HOURS MARINATING + RESTING) COOK TIME: 1 HOUR 20 MINS

SERVES 6 (AS A MAIN WITH

LEFTOVER PORK FOR 4)

2 Tbsp finely chopped oregano 2 Tbsp finely chopped

flat-leaf parsley

1 Tbsp finely chopped rosemary, plus extra sprigs (optional), to serve

1 lemon, zest finely grated, juiced 3 garlic cloves, crushed

2 Tbsp extra virgin olive oil

1.8kg pork leg roast, skin

and excess fat removed

Extra virgin olive oil cooking spray

Roasted vegetables

1 bunch baby beets, trimmed,

scrubbed and quartered 3 parsnips, halved lengthways 500g orange sweet potato, cut in half crossways and then lengthways into pieces

3 small brown onions, quartered 3cm piece ginger, finely grated 1 Tbsp honey

11/2 Tbsp olive oil

11/2 bunches broccolini, trimmed,

halved crossways

Extra virgin olive oil cooking spray 2 tsp sesame seeds

Gravy

11/2 Tbsp Gravox Reduced Salt

Traditional Gravy powder 250ml (1 cup) boiling water 2 Tbsp Marsala (see Cook’s tip) 1 tsp Dijon mustard or

gluten-free mustard

1 tsp finely chopped rosemary

1 Combine the oregano, parsley, rosemary, lemon zest and juice, garlic and olive oil in a large shallow dish. Add the pork and turn to coat well in the marinade. Cover with plastic wrap and put in the fridge for at least 6 hours to marinate.

2 Preheat oven to 220°C (fanforced). Line a small roasting pan

Bring loved ones together and embrace a Christmas

celebration this winter

and a large roasting pan with baking paper. Place pork in the small pan and spray with cooking spray. Roast for 20 minutes.

3 Meanwhile, to make the roasted vegetables, arrange the beets, parsnips, sweet potato and onions in the large pan. Sprinkle the ginger and drizzle the honey and oil over the top.

4 Once the pork has been cooking for 20 minutes, add vegetable pan to the oven with the pork. Reduce temperature to 180°C (fan-forced). Roast for 50 minutes, or until the pork is just cooked. Remove pork from the oven, cover loosely with foil and set aside to rest.

5 Add broccolini to the vegies and spray with cooking spray. Increase temperature to 220°C (fan-forced). Roast for 5 minutes, then sprinkle over the sesame seeds and roast for 5 minutes or until the vegetables are tender. 6 Meanwhile, to make the gravy, whisk the gravy powder, water, Marsala, mustard and rosemary in a small saucepan. Cook, whisking, over medium heat until the sauce thickens and comes to a simmer. 7 Slice the pork and serve 2 slices (100g) per person with the vegetables and gravy. Top platter with rosemary sprigs, if desired.

COOK’S TIP

Marsala is a wine produced near the city of Marsala in Sicily. You can substitute it with sweet sherry.