Celebrate in style with oysters, king prawns and smoked salmon served with your own Romesco seafood sauce, prosciutto, breadcrumbs and chilli mango salsa.
Bring Moroccan flair to your barbecued backstrap by serving it on flatbread topped with eggplant, yoghurt sauce and pomegranate arils.
A retro starter meets a classic cocktail in this dish. Make the sauce like the drink - Worcestershire and all - then drizzle over juicy prawns and crispy bacon piled on cos lettuce with a celery and avocado salad.
With a cranberry-crammed stuffing, this roast pork is perfect for traditionalists who love a hot Christmas lunch or dinner. Just remember to keep your guard up around crackling thieves.
This fall-off-the-bone lamb is well worth the wait! Rub herb oil into the sides, then roast it long and slow with wedges of red onion. P.S the feta cream is divine.
Give your roast chook a spice rub and lemon stuffing, then serve it on a bed of couscous with a zingy dressing and savour the exotic flavour.
Glazed with spices and served with zesty salsa, this tropical jerk ham is a taste of the Caribbean that's right at home Down Under.
Revamp cauliflower cheese to bring a taste of North Africa to your table! Roast it with sumac and fennel, then serve with a spice-and-nut mix.
Meet potato salad’s more glamorous friend, featuring grilled spuds and a creamy, tangy, herby dressing.
Pies are filling, but not elegant for the Christmas table, so go for a galette - French freeform pastry - for your festive menu. It's drizzled in a delicious ginger-lime cream!
Full of crunch veg, this salad doesn't rely on dressing for taste but just a bit of garlic, oil, mustard and lemon, plus mint and coriander for freshness.
Bake a ganache ball - made with chocolate and cream - in your Guinness-flavoured pud for a rich, gooey, to-die-for dessert. Topped with crystallised orange slices, a dusting of icing sugar and served with double cream, this pudding is a show stopper!
Loosen up the layers for a luscious-looking trifle. The wine-flavoured jelly goes first, then dollops of nougat cream and gingerbread cake. Top with more cream, strawberries and mint.
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