Whether it’s sugar and spice, festive table showstoppers, comforting Christmas drinks or tasty ways of making the most of leftovers, these recipes from Booths will make sure you’ve got the best season’s eating.
Cream liqueur and white chocolate snowball cake
Serves: 8
Prep time: 60 minutes
Cook time: 35-40 minutes
Ingredients
8 free range eggs
250g caster sugar
1 tsp vanilla essence
250g self raising flour
50g melted butter, plus extra for greasing
For the icing
250g butter, softened
500g icing sugar
100ml Penderyn Merlyn Cream Liqueur
200g raspberry jam
To decorate
200g white chocolate
1tbsp white Christmas sprinkles
12 Twiglets or candy canes
Method
Preheat the oven to 180 degrees C/ 160 C Fan/ Gas mark 4.
Grease the inside of a round bottomed metal tin and line with parchment paper.
In a mixing bowl, whisk the eggs, sugar and vanilla together until thick, creamy and tripled in size.
Gently sieve and fold in flour without losing too much air.
Fold in the melted butter and pour the cake batter into the round bottomed tin.
Bake in the oven for 35-40 minutes until fully cooked. Check this with a skewer, it should come out of the centre of the oven of the cake clean. If not, continue to cook for a further 5 minutes.
Allow to cool then remove from the cake tin and place onto a wire rack.
Once fully cooled, cut the cake into three layers horizontally.
Whisk the butter until light and fluffy and add the sieved icing sugar slowly until thick and smooth. Then whisk in the cream liqueur.
Spread a layer of cream liqueur butter cream on one cake layer and spread 1/3 of the jam and place on the next layer on top.
Repeat the buttercream and jam layer and top with the last slice of cake.
Cover the cake with the remaining buttercream and then grate 100g of white chocolate all over the cake until it looks like a giant snowball.
Gently melt the remaining white chocolate in a glass bowl over a pan of simmering water, taking care the water doesn’t touch the bowl.
To make the white chocolate Christmas trees, place the Twiglets or candy canes onto a piece of parchment paper, drizzle the chocolate over in the shape of Christmas trees and garnish with a few sprinkles.
Dip Tree
Serves 6
Prep time: 40 minutes
Cook time: 8 minutes
Ingredients
24 pigs in blankets
100g cranberry sauce
24 small sprigs of rosemary
For the dip
100g sage and onion stuffing mix
200g ricotta
1 bunch of chives chopped
100g onion chutney
25g parmesan grated
1tsp Maldon sea salt flakes
1tsp cracked pepper
To garnish
2 tbsp crispy onions
1 tbsp chopped chives
Small handful of dried figs and cranberries
Method
Preheat the oven to 200 °C/180 C fan/ 392 F/ Gas mark 6.
Make the sage and onion stuffing as per pack instructions.
Mix the stuffing with the ricotta, chives, chutney, parmesan, salt and pepper to make the dip.
Shape the dip into a cone shape as the start of the Christmas tree.
Roast the pigs in blankets in the oven for 8 minutes then glaze with the cranberry sauce.
Skewer each sausage onto sprigs of rosemary and press into the dip to form the Chrismas tree.
Garnish with crispy onions, more chopped chives and some dried figs and cranberries.
You can also use the pigs in blankets or breadsticks as dipping items.
Chef’s tip
Make sure the sage and onion stuffing mixture is cold before mixing with the ricotta cheese as this will help make the dip firm enough to hold the weight of the sausages.
Christmas Spiced Hot Chocolate and Crookie Dipper
Serves 2
Prep Time: 40 minutes
Cook time: 15 minutes
Ingredients
For the cookie dough
125g butter, softened
100g light brown sugar
100g caster sugar
1 free range egg, beaten
Pinch of salt
150g chocolate chips
2 Booths croissants
For the hot chocolate
500ml of full fat or semi skimmed milk
2tsp of demerara sugar
Star anise
Cinnamon stick
½ tsp mixed spice
2 tbsp cocoa powder
1 tbsp whipped or squirty cream
25g milk chocolate, grated
Method
Preheat the oven to 190°C/ Fan 170C/ 374 F/ gas mark 4.
Cream together the butter and both sugars until light and fluffy.
Add the egg slowly and continue to mix.
Add the flour, salt and chocolate chips and bring the mixture together until a smooth dough.
Cut the croissants in half and add a few bite sized pieces of the dough inside. Place them onto a baking tray and dot a few more pieces of dough on top of the crossiants.
Bake in oven for 6 minutes then remove and set aside to cool.
To make the hot chocolate, heat the milk, sugar and spices into a saucepan until it boils.
Add the cocoa powder and whisk until smooth and velvety,
Remove the star anise and cinnamon stick and pour into a suitable mug or glass.
Serve with whipped cream, grated chocolate and the crookie.
Iced cinnamon eggnog coffee
Serves 2
Prep Time: 20 minutes
Cook time: 5 minutes
Ingredients
300ml full fat or semi skimmed milk
100ml Booths Vanilla custard
1 cinnamon stick
1 tbsp of mini marshmallows
Pinch of grated nutmeg
1tsp of vanilla
2 shots of espresso
Method
Heat the milk, custard, cinnamon, marshmallows, nutmeg and vanilla until it comes to a simmer and the marshmallows have melted.
Fill two glasses with ice and pour the milk mix into the glasses.
Pour a shot of espresso into each glass.
Garnish with grated nutmeg, a few marshmallows and a dust of cinnamon.
Chef’s tip
For a great Chrismas cocktail, top this drink with 25ml of Kahlua and 25 ml of vodka.
Lanttulaatikko
Serves 6-8
Prep time: 60 minutes
Cook time: 30-40 minutes
Indulge with this Finnish-inspired dish
Ingredients
75 g butter
1kg diced swede
1tsp salt
2tbsp treacle
100ml double cream
1 egg
1 tsp ground nutmeg
½ tsp ground ginger
1 tsp mixed spice
200g leftover pulled gammon mixed with 100ml of leftover gravy
25g Panko breadcrumbs
Salt and pepper to taste
Method
Preheat the oven to 190 °C/170 C fan/ 374 F/ Gas Mark 5
Cook the diced swede in lots of boiling water with 1 tsp of salt until tender.
Mash the swede with the treacle, cream, egg, nutmeg, ginger and mixed spice and season to taste with salt and pepper.
Lightly grease a suitable ovenproof dish with 25g butter. Fill the dish with the pulled gammon and gravy and top with the swede mix.
Sprinkle the top with breadcrumbs and dot with small knobs of butter.
Dust with a little more mixed spice and bake on the oven for 30-40 minutes.
Leftover turkey ramen noodles with spicy bacon broth
Serves 2
Prep time: 45 minutes
Cook time: 10 minutes
Ingredients
1 free range egg
100ml soy sauce
2 nests of egg noodles
200ml chicken stock
1 tsp miso paste
1 garlic clove crushed
1 tsp grated fresh ginger
1 tbsp cooked crisy bacon, diced
2 tbsp sriracha sauce
200g leftover turkey, shredded
20g beansprouts
1 small carrot, shredded
6 mange tout, shredded
2 spring onions, thinly sliced
To garnish
1 chilli, sliced
Small handful of coriander
2 lime wedges
1tsp sesame oil
Pinch of sesame seeds
Salt and pepper to taste
Method
Soft boil the egg for 6 minutes, peel and marinate in 70ml soy sauce for 30 minutes.
Cook the noodles in boiling water for 4 minutes, drain and place in two pre-heated bowls.
Bring the chicken stock, miso, garlic, ginger, crispy bacon, sriracha sauce and 30 ml of soy sauce to the boil.
Arrange the shredded turkey, half the egg and raw beansprouts, carrot, mange tout and spring onions into each bowl and top with the stock mix.
Vegetarian layered Christmas pie
Serves: 4
Prep Time: 10 minutes
Cook time: 45-50 minutes
Ingredients
50 ml olive oil
1 pack shortcrust pastry
100g Brussels sprouts, sliced
2 red onions, sliced
150g sage and onion stuffing
200g vegetarian haggis, crumbled
200g vegetarian sausages, sliced lenghtways
1tbsp oat milk
Salt and pepper to taste
Method
Preheat the over to 180 °C / 160 C fan/ gas mark 4.
Lightly oil a 2lb classic pudding tin and line with 2/3 of the shortcrust pastry and place in the fridge. Keep the remaining pastry for the lid.
Cook the sliced sprouts in salted water for 2 minutes then refresh in cold water and pat dry.
Shallow fry the onions in olive oil until tender then add the cranberry sauce and allow to cool.
Prepare the sage and onion stuffing as per pack suggestions.
Remove the pudding tin from the fridge and layer as follows: sliced vegetarian sausages, sage and onion stuffing, onion mix, sprouts, crumbled vegetarian haggis. Season with salt and pepper between each layer.
Top with the remaining pastry and brush the top with oat milk.
Bake in the oven for 45-50 minutes allow to cool in the tin.
To serve, slice and warm in oven until hot. Serve with greens and vegetarian gravy.
Savory trifle with turkey, vegetables and pigs in blankets
Serves 8
Prep Time: 45 minutes
Cook time: 8 minutes
Ingredients
150g cranberry sauce
25ml port
300g cooked carrots, diced
100g cooked parsnips, diced
100g cooked Brussels sprouts
300g cooked mashed potato
200g cooked sage and onion stuffing
8 pigs in blankets
Sage leaves
Method
Mix together the cranberry sauce and port.
Heat the cooked turkey in the gravy and keep warm.
Heat the diced carrots, parsnips, sprouts, mash and stuffing and keep warm.
Cook the pigs in blankets in an oven at 200 °C for 8 minutes.
Layer up the items in a large trifle dish, start by packing the sage and onion stuffing into the bottom of the dish, place the turkey and gravy on top, then the parsnips, carrots and sprouts. Pour the cranberry and port sauce over the mashed potatoes.
Garnish the trifle with pigs in blankets and a few fried sage leaves. Serve whilst still hot.
Eccles cakes with Bowland Cheese
Serves 8
Prep time: 45 minutes
Cook time 18-20 minutes
Freeze time: 12 hours
Ingredients
For the pastry
200g salted butter, frozen
280g plain flour
Pinch of salt
175ml ice cold water
For the filling
150g currants
75g mixed chopped peel
75g muscovado sugar
1tsp mixed spice
1tsp cinnamon
200g Bowland cheese
25g salted butter, melted
1 orange, zest and juice
1 egg white
1tbsp granulated sugar
Method
Preheat the oven to 220 °C/ 200 C fan/ 428 F/ Gas Mark 7.
Freeze the butter overnight. To make the pastry, place the flour into a bowl with a pinch of salt and grate in the frozen butter. Add the ice cold water and bring together with a metal knife.
Do not overwork the pastry, as the more flecks of butter in the pastry, the flakier it will be. Once the dough is formed, place the pastry in the fridge.
Add the currants, chopped peel, muscovado sugar, spices and Bowland cheese to a large mixing bowl. Add the melted butter and orange juice and mix together.
Roll out the pastry to the thickness of a pound coin.
Cut out 6 x 10 cm rounds and reroll the remaining pastry until you have 8 pieces
Split the filling mix evenly into the centre of each pastry round.
Bring all the edges together of each round of pastry and nip the pastry to seal in the filling.
Gently press and flip each Eccles cake then place onto a parchment lined baking tray.
Flatten each round with a rolling pin or palm of your hand and cut a couple of slits in each Eccles cake.
Brush with some egg white and sprinkle with granulated sugar.
Bake in oven for 18-20 minutes.
Slice some Bowland cheese on top of each Eccles cake and place back in the oven for a few minutes to melt, then serve.
White chocolate and marshmallow sandwiches
Serves 4
Prep time: 60 minutes
Cook time: 2 minutes
Chill time: 60 minutes
Ingredients
8 round shortbread biscuits
200g white chocolate
4 tsp raspberry jam
50g mini marshmellows
8 pretzels
4 Smarties
4 pairs of candy eyes
Method
Melt the white chocolate to 30°C in a bain-marie by heating the chocolate in a glass bowl over a pan of simmering water, taking care that water does not touch the bowl and keep warm.
Dip the base of 4 biscuits in the white chocolate and place them chocolate side up on a wire rack until the chocolate has set.
Place the other 4 biscuits on a baking tray and spread a spoonful of raspberry jam on each biscuit.
Cover the jam with mini marshmallows and bake in the oven at 200 degrees °C/ 180 C Fan/ 392 F / Gas Mark 4 for 2 minutes until the marshmallows just start to soften.
Remove from the oven and quickly place the chocolate covered biscuit on top of the soft marshmallows with the chocolate side facing up and allow to cool.
Place the biscuits back on the rack, this time with the chocolate on the bottom.
Spoon over the rest of the melted chocolate to totally encase the biscuit.
Decorate with the pretzels, Smarties and candy eyes whilst the chocolate is still soft. Allow to fully set for 30 minutes and serve.
Potato Pancakes with spinach, scrambled egg and nduja butter
Serves 12
Prep Time: 40 minutes
Cook time: 15 minutes
Ingredients
4 Maris Piper potatoes
75g salted butter
4 free range eggs
50g nduja
1 pack of baby leaf spinach
Method
Wash the potatoes and then grate the potato into a clean towel.
Squeeze all the potato water out and place into a bowl with the shallot, flour, 2 eggs and salt and pepper and bring together. Split into 4 even sized balls.
Melt 25g butter with 2 tbsp of olive oil in a large frying pan and add the 4 potato pancakes. Press gently to flatten and shallow fry for 2 minutes.
Turn each pancake over and cook for a further 2 minutes. Once the pancakes have set and they hold together, flip again and cook for a futher 2 minutes on each side until they are golden and keep warm.
Scramble 4 eggs in 25g of butter to a pan and fry the nduja to release all the spices and to make a buttery sauce, then wilt the spinach in the hot butter.
Plate the pancakes with a generous mound of scrambled egg, wilted spinach and dress with the nduja butter.
Festive Leftover Tapas
Sprouts with Chorizo and Almonds
Serves 2
Prep time:10 minutes
Cook time: 5 minutes
Ingredients
1 chorizo sausage, diced
1tbsp extra virgin olive oil
100g sprouts, sliced
25g whole almonds
Salt and pepper to taste
Method
Fry the diced chorizo with olive oil in a frying pan for 2 minutes.
Add the sliced sprouts and continue to fry for 2 more minutes until the chorizo is fully cooked and the sprouts start to soften.
Add the almonds and season to taste.
Turkey and spring onion Yakitori skewers
Serves 2
Prep time: 15 minutes
Cook time: 4 minutes
Ingredients
12 chunks of leftover cooked turkey
4 spring onions
1 tsp sesame seeds
For the Yakitori sauce
100 ml soy sauce
50g demerara sugar
2 garlic cloves, crushed
2 tbsp mirin
2 tbsp sake
50 ml water
½ tbsp cornflower
Sesame seeds, to garnish
Method
To make the Yakitori sauce, bring the soy sauce, sugar, garlic, mirin and sake to the boil.
Mix together the water and cornflour in a small bowl and whisk it into the soy sauce mix to thicken the sauce. Remove from the heat and cool.
Cut each spring onion into 3 pieces.
Place a chunk of turkey onto a small bamboo skewer followed by a piece of spring onion, then repeat until you have 3 pieces of turkey and spring onion on each skewer.
Brush each skewer with a little sauce and place under a hot grill for 2 minutes.
Turn the skewers and brush with a bit more sauce and cook for a further 2 minutes.
Brush with a little more sauce and garnish with sesame seeds.
Vegan roast patatas bravas with chilli cranberry glaze
Serves 2
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
8 leftover roast potatoes
1 tbsp vegetable oil
2 garlic cloves, crushed
1 tbsp sriracha sauce
1 tbsp cranberry sauce
Salt and pepper to taste
Method
Cut the roast potatoes into quarters and fry over a medium heat with vegetable oil for 2 minutes.
Add the garlic and continue to fry for a futher minute.
Add the sriracha and cranberry and toss the potatoes until they are fully glazed. Season to taste and serve.
For more festive inspiration visit booths.co.uk
