‘Tis the season to eat yummy food… we’ve partnered with three fantastic food & drink experts to bring you easy recipes for tasty pasta, melt-in-the-mouth brownies and a side of Christmas G&T - yes, we have your whole meal covered.

Christmas
Comfort Food

Masterchef winner, Jane Devonshire shares an exclusive recipe from her new book, Vegetarian Hassle Free Gluten Free.

“I think amidst all of the Christmas celebrations a lighter veggie option is really welcome in the week between the big day and New Year. This dish certainly looks the festive part as it’s so very green and it’s so very delicious too.”

Christmas Comfort Food

Pasta with Peas,
Broccoli and Pine Nuts

Pasta with Peas, Broccoli and Pine Nuts

What You’ll Need:

(Serves 4)

  • 250g gluten-free fusilli or similar
  • 100g broccoli, stalks included, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • ½ teaspoon cracked black pepper
  • 160g mangetout, each pod cut into 3 pieces
  • zest of 1 lemon
  • 75g pine nuts, toasted
  • vegetarian Italian hard cheese, grated,
  • to serve sea salt

For the pea purée:

  • 300g frozen peas
  • 3–4 tablespoons olive oil
  • squeeze of lemon juice

What To Do What to do:

First, make the pea purée:

  1. Put the peas into a saucepan and pour boiling water over them.
  2. Cook over a high heat for 1–2 minutes, until just defrosted and warm.
  3. Drain the peas and place in a bowl of iced water until cold – this will help them keep their colour.
  4. Drain and place in a blender or food processor.
  5. Add 3 tablespoons olive oil and blitz until you are happy with the texture, adding more olive oil if necessary.
  6. Add a squeeze of lemon juice and a pinch of salt to taste, then set aside until you’re ready to serve.

Then, the pasta & pine nuts:

  1. Bring a large pan of water to the boil and add the pasta with a good pinch of salt. Cook to the packet instructions.
  2. In a large saucepan fry off the broccoli in the olive oil for 3–4 minutes. Then add in the garlic, black pepper and mangetout and stir.
  3. Fry for another 2–3 minutes - you don’t want to overcook, to leave with some bite. Add in the lemon zest and turn off the heat.
  4. In a small pan lightly toast the pine nuts. These burn really quickly, so be careful.
  5. Drain the pasta and reserve the cooking liquid. Pour the cooked pasta into the pan with the cooked vegetables, add the pea purée and toss through with half of the toasted pine nuts. If you need extra liquid, add some of the pasta cooking liquid.
  6. Serve sprinkled with the grated cheese and the remaining toasted pine nuts.

"My Tip: If you don’t have time to make the pea purée simply cook some peas and mash or blend. It won’t be as fine but it will work."


Christmas Cocktail

A G&T - but make it Christmas. Lauren Hawkins-Taylor from Fever-Tree shows us how to make the perfect - cinnamon infused - festive drink:


Finish with a
Sweet Treat

Phillipa Diggle, of Diggle Chocolates (and sister of our print designer, Rebecca) shares her easy (and very scrumptious) recipe for everyone’s favourite: the chocolate brownie.

Chocolate Brownies

Chocolate
Brownies

What You'll Need:
(Serves 4)

  • 180g Butter
  • 180g Sugar
  • 36g cocoa
  • 56g plain flour
  • 2x eggs
  • 75g chocolate orange
  • 1x orange

What To Do What to do:

  1. Pre-heat over to 175° and prepare a baking sheet with some parchment paper.
  2. Cream together the butter and sugar until soft, then add in the zest of the orange. Continue mixing.
  3. Sieve the dry ingridients together into a separate bowl and break the eggs into another. Once these are ready, alternately add in some of the dry mix and eggs until both are combined.
  4. Chop the chocolate orange into small chunks and add into the mixture, stir well and finally pour into the baking tray.
  5. Bake in the oven for 40 minutes.
  6. Leave to cool in the tray, once they are at room temperature. Cut into squares and enjoy!