Nourish by Spinneys: November/December 2024 by spinneysuae

SPANISH CITRUS

Meet our organic clementine, orange and lemon growers

NOVEMBER/ DECEMBER 2024

DHS/SAR 10 (inclusive of VAT)

All your favourite festive recipes for the season

Tis the season to be jolly! And we’ve packed every page of this issue with your festive favourites, all infused with a sprinkle of fun. Get ready to unwrap the magic of making home-made fresh pasta in our “Pass the parcel” feature – the recipes are sure to delight the whole family. It’s all about fresh herbs and aromatics in “Seasons greetings”, bringing the essence of the holidays right to your kitchen, while “Santa’s sack of potatoes,” is where you’ll find delicious, comforting dishes that elevate a versatile staple. And “Merry mains” is filled with all the dazzling dishes you’ll want taking centre stage on the table.

Drinkable desserts are a big trend this year – indulge in our Christmas cake shake, gingerbread eggnog and a trifle-tini at our “Dessert bar”! But don’t miss “Bundtle of joy” with our whimsical bundt cakes or “On a roll” for the likes of a strawberry and mascarpone holly roulade, panettone-spiced cinnamon rolls and more…

In our “Meet the producers” section – join us as we travel to Seville, home to Europe’s largest organic citrus farm, and venture to South Africa to meet the dedicated farmers behind our favourite potatoes.

Finally, our “Live well” section will take you on a journey through Cambodia’s rich heritage and to the top of Oman’s Al Jabal Al Akhdar mountains in search of serene olive groves.

May this festive season be filled with joy, laughter and delicious moments shared with loved ones.

Happy Holidays!

THIS MAGAZINE IS PRODUCED BY

CEO SUNIL KUMAR

GENERAL MANAGER OF COMMERCIAL TOM HARVEY

GENERAL MANAGER OF MARKETING WARWICK GIRD

CREATIVE AND CONTENT DIRECTOR TIFFANY ESLICK tiffany.e@ﬁnefarefood.com

DEPUTY CONTENT EDITOR KAREN D’SOUZA

DESIGNERS

COLEEN ESTOQUE, EMILY EVANS & FRANCIS GACER

DIGITAL MARKETING MANAGER ANKIET GULABANI

DIGITAL CONTENT MANAGER LYNN SOUBRA

SOCIAL MEDIA MANAGER RASHA EL SALEH

CONTENT ASSISTANT DIANNA ACIBAR

CONTRIBUTORS

ZAHRA ABDALLA,KATELYN ALLEGRA, MICHELLE CLEMENTS, DEVINA DIVECHA, JORDAN FARRELL, HELEN FARMER, AASIYA JAGADEESH, STEPHEN PHELAN, LINDSAY TRIVERS & CASSANDRA UPTON

PUBLISHED ON BEHALF OF SPINNEYS

Spinneys Dubai LLC and the publishers regret that they cannot accept liability for error or omissions contained in this publication, howsoever caused. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without written permission.

DUBAI LLC BY

Regulars

THE CUT

09 WORD OF MOUTH

New products, the latest trends, events and foodie news

11 7 OF A KIND A roundup of our favourite sweet and savoury festive treats 14 DRINKS 15 RESTAURANT ROUND-UP

’Tis the season to try out something new!

With new restaurants and new menus launched just in time for the holiday season, these venues offer the perfect way to celebrate with loved ones

16 REBEL AT HEART

Unconventional and unapologetic, chef Akmal Anuar is out to break the mould – especially with his latest venture, Osteria Funkcoolio. With a track record that includes 3 Fils and Goldfish Sushi & Yakitori, this Singaporean chef chats about his creative process and legacy, and what he’s cooking up for the future

18 USE IT UP

Don’t discard your leftover cranberry sauce, roast duck, lamb and turkey. Instead use them to make delicious ramen, pizzas and rosti burgers

22 READ, WATCH, LISTEN Cookbook, podcast and streaming recommendations IN SEASON

ON THE CLOCK

41 Whip up hearty meals inspired by festive flavours in under 30 minutes with ingredients available in store

Recipe features

OH WHAT FUN

50 PASS THE PARCEL

Have fun with pasta this season by adding colour to a basic dough made from scratch, making fun shapes and flavourful fillings to serve up ravioli, rotolo, pasta crackers and more

60 SEASON’S GREETINGS

Vibrant, aromatic twists to festive dishes with fresh herbs and spices

66 MARVELLOUS MASHUPS

Bring a playful twist to classics and shake up your feast with these unexpected flavour combinations

70 SANTA’S SACK OF POTATOES

Dig in to everyone’s favourite holiday ingredient with salads and sides that put the potato centre stage of your festive spread

76 ALL YOU KNEAD

23 Our festive highlights include clementines, carrots, grapes, Brussels sprouts, potatoes and parsnips

MEET THE PRODUCERS

32 BRINGING THE LAND TO LIFE

Almost half a century ago, one forwardthinking agriculturist looked around a post-mining wasteland in Huelva, Spain, and saw the potential for a flourishing, all-organic farm. On a visit to the citrus groves of Rio Tinto Fruit Company, we learn how it came to pass

36 WHERE THE ROOTS RUN DEEP

The Bergh family has been planting potatoes in South African soil for eight generations. On a visit to Patrysvlei farm we learn how care for their land is the key to their business

84 HOLLY JOLLY CHOPS

Add the warmth of freshly baked breads and rolls to your festive spreads with our rosemary, pumpkin and pecan focaccia, no-knead cranberry walnut bread

Welsh farmers are renowned world over for producing lamb that is tender and sweet. These recipes celebrate Welsh Lamb and are ideal for festive occasions

88 MERRY MAINS

Classic festive mains have been given an Eastern twist! Enjoy a showstopping seafood tower with kunafa-wrapped lobster tails, falafel-stuffed roast chicken, tahini-baked salmon and more!

98 OATS SO GOOD

Have yourself a merry vegan Christmas with these mains, dessert and hot chocolate made with Oatly Zero Sugar Oat Milk

102 DESSERT BAR

Drinkable desserts offer sippable versions of favourite puddings. Satisfy sweet cravings with nostalgic flavours for a fun and indulgent experience!

106 AS GOOD AS GOLD

Indulge in our no-cook desserts with Spinneysfood Honey Cake. Sweet, simple and utterly delightful – perfect for effortless entertaining!

112 BUNDTLE OF JOY

Your festive baking will draw all the attention with these beautiful bundt cakes

118 ON A ROLL

From a strawberry and mascarpone roulade to warm cinnamon buns and an elegant Charlotte Royale cake, elevate your festive baking game

122 SAVOUR THE FLAVOURS

Each mouthful of this dish promises a

rich medley of flavours. If you find yourself too busy to make these short ribs at home, Zahra Abdalla is collaborating with Eatopi restaurant in December and this dish will be on the menu through the whole month

LITTLE COOKS

Get the kids involved in making these delightful festive treats!

Live well

130 Nature’s bounty

Attending Anantara Al Jabal Al Akhdar Resort’s annual olive festival, Tiffany Eslick enjoyed tasting various oils, learning about growing and production,

and celebrating local culture and community

132 SLOWING DOWN IN SIEM REAP

From its colonial-era buildings and UNESCO World Heritage Sites to its friendly people and lush countryside, Cambodia’s second-largest city is full of surprises as deputy editor Karen D’Souza discovers on her first trip to the country

137 TOP 10 WINTER MUST DOS

How can you get the most out of this beautiful weather? Helen Farmer has spent 18 winters in the UAE, and this is her ultimate family-friendly bucket list, from outdoor adventures to festive fun

DOUBLE BUTTER BUNDT PAGE 116

The cut

Food, restaurant and product news that we think is worthy of being on the list

Word of mouth

New products, the latest trends, events and foodie news

FESTIVE FUN

Hotels and restaurants across the UAE are preparing to unveil a host of memorable holiday experiences. Families can enjoy gingerbread house-making workshops at The Restaurant, Address Beach Resort Dubai, or festive brunches at Reform Social & Grill. For those looking to extend the celebrations, Alizée Restaurant at Banyan Tree Dubai will host a Boxing Day dinner, while Alba at The Ritz-Carlton Abu Dhabi, Grand Canal, will offer daily festive afternoon tea from mid-December. With a wide variety of events, there’s something for everyone to enjoy this festive season.

GLOBAL STAR POWER

For the first time, global culinary event The Best Chef Awards will take place in Dubai from 4-6 November, 2024. The event will bring together top chefs from around the world, including international stars such as Vaughan Mabee and Albert Adrià, alongside celebrated local talent such as Grégoire Berger and Himanshu Saini. With a mix of awards, networking events and cutting-edge discussions on food innovation, you should keep an eye out for city-wide pop-ups, interactive workshops and exclusive experiences as the world’s culinary elite descend on Dubai.

A CAPITAL FOOD FESTIVAL

The Michelin Guide is hosting its second local food festival from 22-24 November at the Emirates Palace Mandarin Oriental in Abu Dhabi. At the event, visitors will meet a lineup of local and international chefs from 20 Michelin Guide-recommended restaurants, offering curated menus and unforgettable culinary experiences including interactive masterclasses and the Michelin Stars Table, a six-hands collaboration between top chefs from around the globe.

NEW DINING destination

J1 Beach is all set to be Dubai’s new beachfront dining destination in Jumeirah, featuring 13 luxury venues. Having started on 14 October with Gigi Rigolatto, which offers elegant Italian cuisine in a lush, Mediterranean-inspired setting with a private beach and pool, there’s a lot more to come. The destination will also be home to the world’s largest beach club, Sirene by GAIA, spanning 9,000sqm.

Upcoming openings include Bâoli Dubai, offering contemporary East Asian dishes in a jungle-inspired setting, Almayass by the Sea, known for its award-winning LebaneseArmenian fusion cuisine, and South of France concept African Queen, featuring distinctive fusion of French and African flavours, crafted by chef Thierry Paludetto.

DISCOVER BEAUTIFUL BOTANICAL TEA Infused with impact

PROUD WINNERS OF

Introducing our Beyond the Leaf range in collaboration with the Royal Botanic Gardens, Kew. Since our collaboration started, we have contributed over £190,000 back to Kew to support their research into bio-diversity and climate change.

JOLLY GOOD

We’ve done away with all the hard work involved in baking these festive essentials and left only the fun part for you to complete with our Spinneysfood Christmas Gingerbread Men Cookie Kit

‘TIS THE SEASON

With cookies in the shape of stars, stockings, Santa faces and more to decorate, our Spinneysfood Christmas Cookie Kit is a fun way to keep your little ones occupied.

NAUGHTY AND NICE

It’s hard to resist a tub of Spinneysfood Sweet and Salty Pretzels and Nuts Mix with its medley of chocolate coated peanuts, crispy salted pretzels and almonds, and more.

CLASSIC TREATS

An integral part of our bakery’s festive offerings every year, Spinneysfood Mince Pies are packed with sultanas, mixed citrus peel and currants for a delicious mouthful of festive flavour in each bite.

7 of a kind

A roundup of our favourite sweet and savoury festive treats

FESTIVE FAMILY FUN

Gather around the table to build Spinneysfood Gingerbread House Kit with your little ones. With readymade biscuits, icing and other essentials, it’s bound to be a fun outlet for their creativity.

CHRISTMAS CRUNCH

A merry mix of slow-roasted nuts with delicious caramel notes, a tub of Spinneysfood Cinnamon Glazed Almonds and Cashew Nuts is a great snack for movie nights during the holidays.

MERRY AND BRIGHT

Not just another festive biscuit tin, our Spinneysfood Christmas Light

Up Tin Filled with Chocolate Chip

Cookies is an excellent keepsake as it doubles up as a decorative item.

What’s your mood today? Cheeseboard

Recreate, or get inspired by any of these beautiful cheese platters. Express your culinary mood with the endless variety of French cheeses.

So, what will it be today? Brie de Meaux, Bleu d’Auvergne, Tomme de Savoie or Comté?

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reﬂect those of the European Union or FranceAgrimer. Neither the European Union nor the granting authority can be held responsible for them.

Brie-lightful mood

Grumpy Blue

Fall-ing for Tomme de Savoie

Craving for Comté

DRINK UP

A beverage that celebrates the flavours of the festive season

Tips from The Tasting Class 3 to try

Bring festive cheer to your repertoire of drinks with this refreshing mocktail, inspired by the smash family of cocktails. Two essential components of a smash are muddled fruit or herbs and plenty of crushed ice.

The smash family of cocktails traces its origins back to the Southern United States in the mid-1800s. The name and style of the drink emerged naturally from the practice of using fresh, seasonal fruits or herbs, smashing them to release their flavours, enhancing them with a touch of sugar and diluting the mix with quick-melting crushed ice. The earliest known smash was the mint julep, featuring fresh mint as the key smashed ingredient. Over time, the mint julep became the official drink of the Kentucky Derby. It wasn’t long before bartenders began experimenting with muddled fruits, expanding the range of flavours in the smash family.

This version celebrates cherries, a popular ingredient in nostalgic Christmas treats around the globe. It can easily be turned into a family-sized punch. Simply multiply the ingredients to suit the number of guests you’re hosting. Muddle the cherries in a large jug, mix in the lime juice and Christmas spice syrup and refrigerate. When ready to serve, add the sparkling juice and pour into the glasses over ice.

MERRY CHERRY SMASH

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 1

For the spiced syrup

120ml Spinneysfood Bottled Drinking Water

120g Spinneysfood Demerara Sugar

1 tbsp seven spice blend

For the drink

6 Spinneysfood Premium Cherries

2 tbsp fresh lime juice

2 tbsp spiced syrup

Spinneysfood Ice Cubes

2 tbsp Flawsome! Apple and Sour Cherry Sparkling Juice

To serve

Spinneysfood Premium Cherries

Spinneysfood Fresh Mint

1 To make the spiced syrup, combine the water, sugar and seven spice blend in a small saucepan. Bring to a boil over a medium heat then let it simmer for 2 minutes. Remove from the heat and allow to cool to room temperature, stirring occasionally to ensure the sugar has completely dissolved and the spice has infused the syrup. Store in an airtight container for up to two weeks. 2 To make the merry cherry smash, pit the cherries then place them in a cocktail shaker. Add the lime juice and spiced syrup. Muddle to release the juice from the cherries. Fill the shaker halfway with ice cubes, then seal it and shake well. 3 Pour the mixture into a glass, filling it approx. ¾ of the way full. Top with the sparkling juice. 4 Serve with a couple of cherries and fresh mint leaves.

FLAWSOME! APPLE AND SOUR CHERRY SPARKLING JUICE

This refreshing beverage is made from wonky apples and sour cherries, topped with lightly sparkling water. ﬂawsomedrinks.com

CAWSTON PRESS

SPARKLING RHUBARB

Crafted with pressed rhubarb and sweetened only with apple juice, it’s like drinking dessert from a can. cawstonpress.com

NIX & KIX RASPBERRY & RHUBARB

A low-cal drink with raspberry paired with tangy rhubarb, a mild kick from cayenne, and no added sugar. nixandkix.com

Merry cherry smash

VEGAN

IN WITH THE NEW

’Tis the season to try out something new! With the latest restaurants and menus launched just in time for the holiday season, these venues offer the perfect way to celebrate with loved ones

1With a new chef, 11 Woodfire in Dubai has also unveiled a secret spot and a new menu. Launched in November 2024, we were treated to a sneak peek of the new tasting menu by chef Brando Moros at the newly revealed The Heritage Room – a previously hidden space within the restaurant. Chef Brando draws inspiration from his Colombian heritage to whip up a paired six-course menu in this intimate setting, which accommodates only five people at a time. The distinctive experience is enhanced by watching the chef cook, char and grill his creations right before your eyes, as he shares anecdotes from his childhood and the inspiration behind each dish. While the menu will evolve with the seasons, on this occasion we had a taste of crispy scale tile fish (prepared by pouring hot oil over it), roasted pumpkin chicken, fresh herbs smoked over charcoal, baby potatoes soaked in a moreish garlic sauce that had us craving more – among other hits. Complemented by zero-proof beverages – also inspired by Colombia – it’s a menu that will leave a lasting impression.

TOTÓ is an Italian restaurant backed by sports icons Cristiano Ronaldo, Rafael Nadal and Pau Gasol that recently opened at Hotel Boulevard, Autograph Collection in Downtown Dubai. Since its inception in Madrid in 2020, TOTÓ has transported diners to the golden era of Italian cinema. The restaurant’s décor features black and white photography, warm lighting and chic accents, creating an inviting and intimate atmosphere enhanced by an open kitchen and a lively bar. The dining experience is both slightly rustic and sophisticated, characterised by elegant white table linens. Faultless service,

provided by genuinely charming staff dressed in dinner jackets and bow ties, adds to the welcoming ambiance. The menu showcases fine-dining Italian cuisine, with standout dishes including the smoked Black Angus tartare and the charcoal-braised artichokes with duck carbonara, offering a delightful twist on a classic dish. The signature bresaola pizza combines a perfect crust with cured beef and Parmigiano Reggiano, while the burrata cheesecake is a must-try for dessert, featuring a velvety texture complemented by honey-infused ice cream, honey sauce and honeycomb.

3On 8 November, Atlantis The Palm will unveil FZN, an intimate 27-seat, fine-dining restaurant by renowned chef Björn Frantzén, famed for his threeMichelin-starred establishments in Stockholm and Singapore. As Dubai’s culinary scene continues to expand, FZN promises to elevate it with a modern European tasting menu infused with Japanese influences. The dining experience begins with a ring of the doorbell leading guests through a chic, gold-accented hallway. An elevator ride transports diners to a corridor, culminating in a living room styled like a sumptuous apartment, where vibrant décor and the sort of curated playlist you’ll want to Shazam, sets the tone. You’ll indulge in a selection of canapés before embarking on a guided “house tour”. The nine-course menu features dishes such as duck “BBQ” with yuzu and foie gras, an outstanding chawanmushi with smoked beef broth, plump langoustines with koshihikari rice and ginger, and an unforgettable celeriac tarte tatin. All dishes are crafted using innovative techniques and a love for seasonal ingredients.

CLOCKWISE FROM TOP LEFT: FZN serves diners in a lavish apartment-style setting; FZN’s celeriac tarte tatin; charred lemon and rose granita at The Heritage Room, 11 Woodfire; TOTÓ’s traditional Sardinian fregola pasta with mussels, clams, prawns and calamari; warm lighting, stylish accents and black and white photography create an inviting ambience at TOTÓ.

REBEL HEART AT

Creating home-grown concepts is not unknown to chef Akmal Anuar, who’s been out to reinvent expectations since 3 Fils opened in late 2016. He’s since continued that trend with the likes of Goldfish Sushi & Yakitori and Otoro Abu Dhabi, and consulting on menus of restaurants like 11 Woodfire and 53 Midtown in New York, among many others. So, his unconventional approach to food is well known, and he stays true to his personal brand with his latest venture, Osteria Funkcoolio.

It was intriguing that Akmal decided to open an Italian restaurant, but he says that Funkcoolio was the first restaurant concept he had – even before opening Goldfish in 2021. He reveals, “I was trained by an Italian chef from Alba, but I never really showcased that part of my skillset.

Akmal adds, “I wanted something rebellious, unapologetic – not your Italian grandmother’s way of cooking. So, you cannot tell me [I’ve used] the wrong pasta. That’s the whole point – it has to be wrong. We call it ‘itameshi’ cuisine. In Japan, ‘itameshi’ refers to Italian cuisine, where ‘ita’ refers to Italy, and ‘meshi’ means cuisine.”

Akmal was inspired also from his time working with Yasuhiro Sasajima who is behind Il Ghiottone in Kyoto – he’s a Japanese chef who trained in Italy but chose to use local Japanese ingredients in his dishes. This fusion lightens traditional Italian dishes by using Japanese techniques and seafood. Akmal notes. “An Italian family ordered a classic Piedmontese dish, vitello tonnato. They said, ‘it looks classic but tastes different’. That’s the whole point. This is because I used Japanese bonito instead of Italian tuna and cooked the veal in dashi.”

It’s clear that Akmal brings a lot of himself into his dishes at Funkcoolio’s menu, and he calls out two in particular that he says are his personal favourites. One is capellini Sakura ebi, a dish he’s been cooking since 2008. Made with capellini noodles, crustacean oil, shio kombu, garlic and pink Sakura shrimp, he’s had versions of it across his restaurants. The second he highlights is his take on his childhood favourite: kway teow. Akmal’s reimagination is with squid ink tagliolini and using oyster sauce instead of traditional Italian ingredients. “No one uses oyster sauce in pasta,” he laughs. “But it’s my restaurant, so I can do whatever I want.”

Akmal’s rebellious spirit extends beyond the food to every aspect of the venue – the name

included. “Funkcoolio is ‘funk’ and ‘coolio’. It’s just a funky, cool place. That’s it,” explains Akmal. “Funk means old school – burgundy chairs, classic curtains, and more. Cool is not something you can make. It happens when you go through an experience that is authentic. You cannot pretend.”

This restaurant isn’t Akmal’s only project. With several ventures lined up, including consulting for the Bulldozer Group in Paris and opening an Abu Dhabi location for Goldfish, his culinary empire is expanding rapidly. However, it’s his Singaporean roots that led to him launching Harummanis in his home city – a Singapore-Malay restaurant with deep personal meaning, referencing his family’s food business that launched in 1992. “It’s a 32-year-old story with so many people involved,” he says, then reveals, “I think it will be a nice addition to the UAE’s dining scene.” Akmal has since announced the brand will open a venue at Dubai’s Wasl 51 in December 2024.

Akmal also says his team is working on three concepts in the pipeline – that have yet to be revealed. He teased one of them: a restaurant focused entirely on rice. Akmal says, “People like to eat rice. You have biryani rice, Yemeni rice, Saudis eat rice, the Japanese, Chinese… everyone eats rice. But you have to go to different

places to eat these different types. Why not have one place that serves all these different types of rice?” The concept is currently on the hunt for the perfect home.

At the heart of everything, Akmal has a real desire to stay authentic. He says, “To say that you are different, or to say you are unique is very overrated. I just apply what I think is the best –but in my way. Some people like it, others don’t. But I think I offer something very different.”

Akmal adds, “I don’t want to sell a product. I want sell a story.” by

Scan to listen to our podcast interview with chef Akmal Anuar where we talk about Osteria Funkcoolio and his upcoming projects.

THIS SPREAD, CLOCKWISE FROM LEFT: Chef Akmal Anuar and his team; arancini nigiri with wagyu and caviar; the interiors of the restaurant are classically designed; spicy duck and Sriracha pizza; burrata with pomegranate, datterini tomatoes and frozen tomato.

Use it up

Don’t discard your leftover cranberry sauce, roasted duck, lamb and turkey. Instead use them to make delicious ramen, pizzas and rosti burgers

TOP TIP!

Give your pizzas a spicy kick by adding a few drops of your favourite hot sauce into the cranberry sauce.

TURKEY AND HOT CRANBERRY SAUCE PIZZAS

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

For the turkey

250g cooked turkey breast or thigh

2 tbsp Spinneysfood BBQ Sauce

3 tbsp cranberry sauce (store-bought or leftover)

For the pizza

1 small red onion

6 Brussels sprouts

4 tbsp Spinneysfood Classic Pizza Sauce

2 pizza bases

150g Spinneysfood Grated Mild Cheddar

50g Spinneysfood Feta

Handful of Spinneysfood Fresh Thyme

Spinneysfood Black Pepper, freshly ground, to taste

To serve

Handful of fresh rocket

1 Preheat the oven to 220°C, gas mark 7.

2 Shred the cooked turkey and combine it with the BBQ and cranberry sauces. 3 Using a mandolin or sharp knife, thinly slice the onion and Brussels sprouts. Divide the pizza sauce between the bases and spread it evenly. Top with the Cheddar and feta cheese. Top the pizza with the turkey, onion, Brussels sprouts, fresh thyme and black pepper. Place the pizzas on a tray and bake for approx. 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly. Remove the pizzas from the oven and cool slightly on a wire rack. 4 Serve with a topping of fresh rocket and some extra cranberry sauce.

PULLED LAMB AND POTATO ROSTI BURGER

For an extra layer of ﬂavour, add a drizzle of leftover mansaf sauce or a squeeze of fresh lemon juice over the pulled lamb before assembling the burger.

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4

For the pulled lamb

800g leftover mansaf lamb

Turkey and hot cranberry sauce pizza

Pulled lamb and potato rosti burger

For the potato rosti

600g russet potatoes

2 tbsp Spinneysfood All-Purpose Flour

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

4 tbsp Spinneysfood Pure Sunﬂower Oil, for frying

To serve

4 Spinneysfood Brioche Burger Buns

50g red cabbage

1 small red onion

4 tbsp Spinneysfood Tzatziki

1 heirloom tomato slices

100g Spinneysfood Feta

1 Using two forks, shred the lamb, then set it aside. 2 To make the potato rosti, peel and grate the potatoes. Squeeze out any excess moisture and transfer to a large bowl. Combine with the flour, salt and pepper. Heat the oil in a pan over a medium heat. Add two tablespoons of the potato mixture in the centre of the pan, lightly pressing down to create a flat pancake. Cook the rosti until golden brown on either side. Repeat until all the potato mixture has been used. 3 Slice the buns in half and lightly toast. Thinly slice the cabbage and red onion. Spread a generous amount of tzatziki on both halves of each toasted brioche bun. Place a handful of cabbage on top of the sauce on each bottom half of the buns. Optionally, add a slice or two

of fresh tomato for extra flavour. Add a potato rosti patty and a generous amount of pulled lamb. Crumble the feta cheese and scatter over the lamb. Add another layer of tzatziki and top it with the onion slices. Place another potato rosti patty on top, followed by the lamb. Place the top half of the brioche bun over the fillings and press down gently. 4 Serve immediately.

ROASTED DUCK RAMEN

Enjoy this roasted duck ramen with extra lime juice and Sriracha or chilli paste, if desired, for added ﬂavour.

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4

2 large Spinneysfood Organic Free-Range Eggs

For the ramen

2 garlic cloves

5cm piece fresh ginger

1 small carrot

2 Spinneysfood Organic Pak Choi

1 tbsp Spinneysfood Pure Sunﬂower Oil

1½L Soule Soups Pho Broth

1 tsp sesame oil

2 tbsp soya sauce

1 tbsp ﬁsh sauce

6 Spinneysfood Shiitake Mushrooms

400g ramen noodles

For the toppings

200g leftover roasted duck breast

2 green onions

1 tbsp black sesame seeds

1 lime

1 Bring a medium pot of water to a boil and cook the eggs according to your liking, approx. 5 minutes. Once cooked, place in a bowl of iced water and cool slightly before removing the shell. Set aside. 2 Mince the garlic, grate the ginger, julienne the carrot and halve the pak choi. Heat the sunflower oil in a large pot over a medium heat, then sauté the garlic and ginger until fragrant, approx. 1 minute. 3 Pour in the pho broth and bring to a simmer. Season the broth with sesame oil, soya sauce and fish sauce. Add the mushrooms and simmer for 5 minutes until tender. 4 Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside. 5 To the simmering broth, add the carrots and cook for 2 minutes, followed by the pak choi, cooking for an additional 2 minutes until the vegetables are just tender. 6 Divide the ramen noodles among serving bowls and ladle the hot broth and vegetables over the noodles.

7 Slice the duck breast and halve the soft-boiled eggs. Divide between each ramen bowl. Slice the green onions and scatter over the ramen along with the sesame seeds. Serve with lime wedges on the side.

Roasted duck ramen

BOOK RECOMMENDATIONS

Everything you need for hearty meals to festive menus.

For the love of big family meals

DOES THIS TASTE FUNNY? by Stephen and Evie Colbert

Stephen Colbert has been a staple host of late-night chat shows and faux-news satire on American TV for 30 years, while his wife Evie is an actress and producer who is more than his match in terms of witty banter. During the Covid lockdown they cooked together every evening just to amuse themselves, and the belated result is this new book of hearty family recipes, in neat categories such as poultry and meat. Readers seeking ideas for festive entertaining should turn straight to the chapter on Party Food.

For fans of Chinese cuisine FEASTS OF GOOD FORTUNE by Hsiao-Ching Chou and Meilee Chou Riddle

Another family affair – co-written by the former chairwoman of the James Beard Foundation cookbook committee and her daughter – this lavish volume is being published in plenty of time for Chinese Lunar New Year in January 2025. The latter celebration means sticky rice with chicken, but also expect many other feasts and related recipes outlined chronologically here by the Chou women, as they reflect on their relationship to the “forever hyphenated culture” of ChineseAmerican experience.

For the festive table WHAT’S FOR CHRISTMAS DINNER? by Sarah Rossi

Sarah Rossi has a proven track record in helping readers make their lives easier. Once the operator of a small British cooking and cake decorating school, she started blogging unfussy family-friendly recipes after she had twins some 10 years ago, and built a loyal following that she has since expanded with a series of like-minded books. Her first foray into the Christmas market is worth your investment not just for the food itself but the gently supplementary counsel on planning, shopping and the best uses of leftovers.

A COOK’S CHRONICLES

Nigel Slater has long been a favourite of those who prefer their British celebrity chefs thoughtful, convivial and somewhat cerebral – this is not a man to throw banal adjectives like “crispy” around the kitchen. His popular podcast befits his writerly approach to cooking, mixing recipes with personal reminiscences and notes on the profession. This current second season began by interviewing his lifelong editor, but as winter deepens will be leaning into festive recipes, stories and excursions, like a visit to Nuremberg’s monumental Christmas market.

podcasts.apple.com/us/ podcast/a-cook-s-chroniclesa-podcast/id1444767211

DINNER TIME LIVE

Netﬂix usually adds entire series to the platform in one go, but the second season of David Chang’s popular live cooking show has been screening week-by-week since October, presumably to give viewers time to digest the Christmas-themed recipes that he’s been feeding to his celebrity friends in each episode. The VIP value added by guests such as Seth Rogen is nicely undercut by Chang’s determination to go without TV tricks or food stylists, though serious blunders are obviously rare given his Momofuku-honed skills.

Written by Stepehen Phelan ; Photography Supplied

In season

Our festive highlights include clementines, carrots, grapes, fresh herbs, Brussels sprouts, potatoes and parsnips

Clementines & carrots

CARROT AND CLEMENTINE SALAD WITH SUMAC CHURRO CROUTONS

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4

For the croutons

200g Spinneysfood Sweet Potato Churros

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tbsp sumac

For the salad

10 Spinneysfood Baby Carrots

4 clementines

50g Spinneysfood Pistachios

For the dressing

1 lemon

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood Organic Natural Honey

2 tsp wholegrain mustard

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 180°C, gas mark 4. Line

a baking tray with baking paper. 2 Chop the

TOP TIP!

Place the carrot ribbons in iced water for 5 minutes to create super crisp, crunchy curls.

churros into bite-sized pieces and toss them in olive oil and sumac until evenly coated. Spread the churro croutons on the baking tray and bake for 8-10 minutes or until crispy and golden brown. Set aside to cool. 3 To make the salad, peel the baby carrots into ribbons and place them in iced water to firm up. Peel and slice the clementines into rounds to expose the segments. Roughly chop the pistachios. 4 To make the dressing, juice the lemon into a bowl. Add the olive oil, honey, wholegrain mustard, salt and pepper. Whisk to combine. 5 In a large serving bowl, gently combine the carrot ribbons and clementine slices. Drizzle the dressing over the salad. Top with the sumac-spiced churro croutons and pistachios just before serving.

Grapes

CITRUS-INFUSED GRAPES

Prep time: 10 minutes (plus marination time)

Cook time: 10 minutes

Serves: 6-8

500g Korean Muscat grapes

2 oranges

2 lemons

VEGGIE

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Handful of Spinneysfood Fresh Thyme

2 tbsp Spinneysfood Organic White Grape Vinegar

1 tbsp Spinneysfood Organic Natural Honey

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Wash the grapes and remove them from the stems. Place them in a large bowl. 2 Using a peeler, make long strips of zest from the oranges and lemons. Juice the citrus fruit and set the juice aside. 3 In a small saucepan, combine the orange and lemon peels with the olive oil and thyme. Cook over a medium heat until simmering, then turn off the heat and allow the oil to infuse for 10 minutes. 4 Add the orange juice, lemon juice, vinegar, honey, salt and pepper to the grapes. Once the oil has cooled, pour it over the grapes and stir to combine. Cover the bowl with cling film and place it in the fridge to marinate for 2-4 hours. 5 Serve the citrus-infused grapes as part of a cheeseboard – they offer a bright and zesty contrast to rich cheeses.

Fresh herbs

WILD RICE SALAD WITH CRANBERRIES, PECANS AND FRESH DILL

Wild rice is a good source of protein, providing all nine essential amino acids, making it a valuable option for plant-based diets.

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 4

VEGGIE

Carrot and clementine salad with sumac churro croutons

VEGGIE

Citrus-infused grapes

Wild rice salad with cranberries, pecans and fresh dill

For the salad

200g wild rice

150g fresh kale

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

80g pecans

2 small red onions

80g dried cranberries

Handful of Spinneysfood Fresh Dill

For the dressing

1 garlic clove

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood Organic Apple Cider Vinegar

1 tbsp Spinneysfood Organic Natural Honey

1 tsp Dijon mustard

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

To serve

Spinneysfood Fresh Dill

1 Cook the wild rice according to the packet instructions. 2 Meanwhile, prepare the kale by removing the stems and roughly chopping the leaves. In a large bowl, add the kale, olive oil and salt. Massage the kale for 5 minutes until slightly softened. 3 Roughly chop the pecans and toast them in a dry pan over a medium heat until fragrant. Remove from the heat and set

aside. Thinly slice the red onions into rings. 4 To make the dressing, mince the garlic into a bowl. Add the olive oil, apple cider vinegar, honey, mustard, salt and pepper and whisk together. 5 Toss the cooked wild rice with the kale, cranberries and toasted pecans. Assemble the salad on a large platter and top with the onion rings. Drizzle over the dressing and scatter some fresh dill over the salad. 6 Serve the salad at room temperature or chilled as a side dish or a vegetarian main.

Potatoes & Brussels sprouts

HERB-ROASTED POTATO STACKS

WITH BRUSSELS SPROUT PESTO

We came up with this easy hack for the 15-hour TikTok potatoes. Roasting them in a mufﬁn tin creates stacks with perfectly soft, buttery centres with crispy exteriors.

Prep time: 15 minutes

Cook time: 35 minutes

Serves: 12

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 garlic clove

Handful of Spinneysfood Fresh Thyme

Handful of Spinneysfood Fresh Rosemary

2 tbsp Spinneysfood Unsalted Butter

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

6-8 Maris Piper potatoes

For the Brussels sprout pesto

100g Brussels sprouts

25g Spinneysfood Grated Parmesan Cheese

30g Spinneysfood Walnuts

Handful of Spinneysfood Fresh Basil

1 garlic clove

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 lemon

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 180°C, gas mark 4. Grease a muffin tin with some olive oil then set it aside. 2 Mince the garlic and chop the herbs. Melt the butter in a small pot over a medium heat. Add the herbs, garlic, salt and pepper and remove from the heat and set aside for 5 minutes. 3 Using a mandolin, thinly slice the potatoes. Place the slices in a large bowl along with the infused butter and toss to coat. Layer the potato slices into the muffin tin, stacking them high. Bake for 35 minutes until the

Herb-roasted potato stacks with Brussels sprout pesto

TOP TIP!

For extra crispy potato stacks with Brussels sprouts, make the potatoes ahead of time and place them in the fridge. Deep-fry when you’re ready to serve.

stacks are golden and crispy on the edges.

4 Meanwhile, make the Brussels sprout pesto by adding all the ingredients to a food processor and blitzing until smooth. 5 Serve the herb-roasted potato stacks topped with a generous dollop of Brussels sprout pesto.

Parsnips

PARSNIP ZA’ATAR CROQUETTES

Prep time: 30 minutes

Cook time: 20 minutes

Serves: 4-6

For the croquettes

500g parsnips

2 medium-sized potatoes

2 garlic cloves

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive

Oil, plus extra for serving

2 tbsp Spinneysfood Za’atar, plus extra for serving

1 tbsp tahini

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

2 tbsp Spinneysfood All-Purpose Flour

1 large Spinneysfood Organic Free-Range Egg

60g Panko breadcrumbs

2L Spinneysfood Pure Sunﬂower Oil

To serve

125ml Spinneysfood Greek Yoghurt

1 lemon

1 Peel and roughly dice the parsnips and potatoes. Place them in a large pot of salted water and bring to a boil. Cook for 12-15 minutes, or until the vegetables are tender. Drain well and

transfer to a large bowl. Using a ricer or masher, mash the vegetables until smooth. 2 Mince the garlic. Heat the olive oil in a small pan. Add the garlic and sauté for 1-2 minutes until fragrant but not browned. Add half the za’atar spice and stir to combine. Add this mixture to the bowl along with the mashed parsnips and potatoes. Stir in the tahini and season with salt and pepper. Using an ice cream scoop, shape the mixture into balls.

3 Prepare a crumbing station with three bowls: one each with the flour, beaten egg and Panko breadcrumbs mixed with the remaining za’atar. Lightly coat each croquette in flour, dip into the egg and then coat with the breadcrumbs.

4 Heat the oil to 180°C in a deep fryer. Once hot, carefully add the croquettes in batches, frying for 3-4 minutes per side or until golden brown and crispy. Drain on a plate lined with paper towels.

5 Serve the croquettes hot with yoghurt, or tzatziki and lemon wedges.

We travel the world to source the freshest seasonal fruit and vegetables from producers who share our values.

Clementines Korean Muscat grapes

Garden of Elveden Maris Piper Potatoes Parsnips Carrots

Parsnip za'atar croquettes

VEGGIE

Meet the producers

Find out where we source our organic citrus from and meet the brothers who grow our potatoes and sweet potatoes

Derek Davis and Antonio Martinez from Rio Tinto Fruit Company

BRINGING THE LAND TO LIFE

Almost half a century ago, one forward-thinking agriculturist looked around a post-mining wasteland in Huelva, Spain, and saw the potential for a flourishing, all-organic farm. On a visit to the citrus groves of Rio Tinto Fruit Company, we learn how it came to pass

Written by Ti any Eslick & Stephan Phelan

Photography by Camilla Hylleberg & supplied

The Rio Tinto is a river named for its reddish tint, running through Huelva province in the southwest corner of Spain. The surrounding hills are so rich in mineral deposits that the area has been mined by multiple cultures over millennia – Phoenicians, Romans, Visigoths, Moors, etc. A British company bought the rights and implemented superior technology in the 19th century, planting fast-growing pine trees all around for timber to support their deep and extensive mining tunnels. When they left in the 1970s, the land was considered useless.

Then along came a young agronomist named Carlos Morera. “A unique man, at a unique moment,” as Derek Davis puts it, picking up the story in his capacity as long-standing commercial director of the Rio Tinto Fruit Company. “He was from Valencia, where they traditionally grow a lot of citrus, and he saw all the chemicals being used in farming. He worried about the future even back in the 1980s and he wanted to change things.”

Consulting the logbooks of British surveyors, with their records of humidity, rainfall, wind direction and temperature dating back a century or more, he carefully studied the topography and realised that he could grow citrus on this elevated, isolated terrain. “Here, in the middle of nowhere,” says Derek. What we now call organic farming was practically unheard of when Rio Tinto began operations in the early 90s, but for Carlos “it was always on the cards”.

As Derek speaks so admiringly of his boss, who is now quite elderly and “not so hands-on anymore”, he is surrounded by orange trees that cover almost 2,000 hectares. The company now produces some 30 million kilogrammes of citrus per year, all of it 100 per cent organic.

Most of Spain’s industrial orange and lemon farming happens a long way to the east and a lot closer to the Mediterranean, often on ground that has been practically

Neil Gibson says

I’ve worked with these growers for 10 years. I was blown away by the beauty of their property and their approach to farming. The Rio Tinto team specialises in creating an eco-system where everything works together in harmony. They offer fantastic varieties –all of which are grown for flavour. And because they’re organic, we’re getting fruit that is not only good for us, but good for the environment, too. This year, we will have clementines, lemons and oranges, all with leaves, from their farm.

terraformed to flatten the fields. But this site is some 70 kilometres inland and 400 metres above sea level, more subject to the wet and windy conditions of the Atlantic than the soft breezes of the Med. Carlos Morera’s foundational concept was to actively use the natural contours of the terrain, maximising the space and time available to let the fruit fully ripen.

“By working with the land in that way, you can start growing a particular variety high up, facing south, then end up low down, facing north. Where an ordinary variety might grow for two or three weeks, here you can make it last two months, or three.”

The yields are smaller, admits Derek, but the quality is higher. “At this altitude we’re growing what you call ‘hill fruit’, where you have the biggest difference between nighttime ‘cold’ and day-time ‘warm’. In citrus terms, that equates to flavour and finesse.” And the upshot from a commercial point of view is that Rio Tinto can keep up a steady supply for much of the year.

“The whole idea was, if you’re going organic then you have to be able to deliver all season. It’s no good saying ‘I’ve got five weeks’ worth of crop here’, because a supermarket can’t react to that in time. But if you can deliver soft citrus and oranges from October to June, then they start to listen.” Spinneys, indeed, has come to rely on Rio Tinto for its wide range of premium organic oranges, mandarins, tangerines and clementines, seasonally divided into “pre-” and “post-Christmas” fruits, and into varietals such as Clemenules and Nadorcott.

Derek himself comes from a market background, having grown up in London and spent his youth unloading delivery trucks in Covent Garden Market. He later moved to Spain and started buying fruit for UK-based companies. “When I came to this area, and met Carlos, and saw what he had done here, I was immediately taken, and I joined him straight away.”

Produce commercial manager

“I LOVE THIS COUNTRYSIDE, AND THE FACT THAT WE HAVEN’T TRANSFORMED IT. WE RESPECT IT IN A MUCH MORE ECOLOGICAL WAY.”

The sheer distance from the rest of Spain’s citrus-farming infrastructure makes the job harder in some ways. “There were loads of problems in the beginning, and some of them we still have to deal with. Around Valencia you can order black boxes and have them the same evening, but here they might take three days to arrive.”

At the same time, the unique features he fell in love with all add value, from the landscape itself to the minutiae of the operation. “You don’t see anything like it anywhere else.” Farm director Antonio Martinez can vouch for this, after 31 years on the property.

“I love this countryside, and the fact that we haven’t transformed it,” says Antonio. “We respect it in a much more ecological way.” The onsite insectarium is a core example – where butternuts are used to cultivate predatory wasps and other such “beneficial insects” that can then be deployed against parasites as and when needed.

“We keep a careful eye on the rainfall, the wind, the temperature, so that we know when there might be more pests and we can control the populations. We are the only ones doing this.” As long as their numbers are kept within reasonable limits, the insects are allowed to go about their business, and there is never any recourse to chemical agents. “We have more than 100 people out here just counting bugs on the trees,” says Derek. “If they get too many we can release the ones that eat them and redress the balance a bit, help nature apply its own remedies.”

The land itself provides certain advantages, too – frost doesn’t settle on these hills, angled as they are, and past

PREVIOUS SPREAD, FROM LEFT: Organic orchards cover approximately 2,000 hectares of land in Huelva province; although their yields are smaller than conventional farming, growing citrus in the hills translates to more flavour.

THIS PAGE: Derek Davis.

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT : Orchards are located on rolling hills with different microclimates; Antonio Martinez; a packhouse amid the orchards reduces the company’s carbon footprint; Rio Tinto uses modern techniques to preserve biodiversity; Derek emphasises the fact that their citrus is completely free of pesticides and fungicides; fruit are left to mature on trees for as long as possible; organic citrus reaches Dubai within 72 hours of being harvested; butternuts are used to cultivate beneficial insects in the insectarium; a reservoir onsite ensures there’s plenty of water for farming operations even during a drought.

mining operations created a whole lake out of a nearby tributary to the Rio Tinto. “We have so much water here that if there was a drought for seven years we’d still have enough.” Careful water management is nonetheless part of a sustainability strategy that includes electronic probes to measure stem water potential and humidity in the leaves.

Solar panels are deployed throughout, with the unusual measure of building a packhouse amid the growing fields. This inevitably reduces the carbon footprint, as “you don’t have lorries driving around between sites,” says Derek. Reductions in time and distance from picking to processing, is everything when you’re not using any artificial means to prolong the shelf life of the product.

“When you pick that fruit, it’s a ticking clock. We want to get each piece to the person who is going to consume it as quickly as possible. First we let it naturally mature, leave it on the tree as long as we can, but then we can have it picked, washed, packed, prepared and out to you in Dubai within 72 hours.”

When you eat an orange or mandarin from Rio Tinto Fruit Company, it’s worth bearing in mind that you’re not only eating something that is better for you, but something that is also better for the earth.

Again, he is not here to bash conventional farming, but to express a certain pride in making organic produce available and affordable, at such scale. And all of this, says Derek, is traceable back to one young agronomist, who looked at land used up by the past, and somehow saw the future.

WHERE THE ROOTS RUN DEEP

The Bergh family has been planting potatoes in South African soil for eight generations. On a visit to Patrysvlei farm we learn how caring for their land is the key to their business

The Western Cape region of South Africa is among the world’s great “floral kingdoms” – carpeted with heath and shrubland, coloured by some 9,000 different plant species. More than 60 per cent of these are endemic and many are endangered. The otherworldly Clanwilliam cedar, for example, its twisted branches growing leaves that look like scales amid the unusual rock formations of the Cederberg Mountains.

Just below that range and beyond the town of Clanwilliam itself, agricultural land stands out for its neatness against this wilderness, green rows of potato plants cutting straight lines through an expanse of pink, white and yellow wildflowers across the Olifants River Valley. The potato is not native of course, explains Ross Bergh. Standing in one of those fields at Patrysvlei farm, he talks us through that vegetable’s first cultivation in Peru, and its subsequent genetic evolution to yield different varieties with black, white, or purple skins.

There’s a genetic element to Ross’s own presence here, too. His work as a potato farmer is what he calls a “generational vocation”, inherited from his father and grandfather, and theirs before them, reaching back to his family’s original settlement of this territory in the 1800s.

“In all that time, we have sought to pass on the land in a better condition. Not just for the family but the community and ecosystem around us,” he says. “Sustainability is at the core of what we do, and that has evolved through the generations, too. There are different ways to achieve it now than in my grandfather’s time.”

Ross and his younger brother Thomas represent the eighth generation of Berghs to run farming operations at Patrysvlei, though their father John is still very much involved, and his working life has corresponded to a period of accelerated changes in agriculture.

“A major technological boom,” as Ross puts it, “which saw these synthesised fertilisers and chemicals being introduced, along with high-tech, low-flow drip irrigation and all kinds of monitoring systems. But at the same time there was a whole new science developing around regenerative, biological types of farming, which is going back to how previous generations would do it. Today, our principles here are to manage water and nutrients optimally, to grow cover crops into our rotations, to minimise pesticide use and instead use biological agents and natural predators to address pest pressure, and to basically manage the environment. Our father was at the forefront of that movement, and we seek to continue those practices.”

When it comes to irrigation, the key to the whole process, the Berghs use a mix of traditional farming methods and high-tech applications. Water is deployed on a “climatedriven” schedule, and according to plant requirements, with probes installed throughout the fields and linked to an online platform that monitors the crop around the clock.

“We try to irrigate just what’s needed, no more no less, and only where there are roots. Otherwise you’re wasting water and leaching out nutrients.” The farm also operates off-grid, making use of solar panels and water-powered turbines that help the business keep production costs low and maintain a clean energy footprint while also ensuring security of supply. All of which, of course, is to serve the quality of the product itself.

Some 12 different vegetable crops are grown at Patrysvlei, and five different fruits, across this farm beneath the inland mountains and another coastal property with maritime weather conditions. Ross’s brother Thomas, who runs the packing operation, explains that the various microclimates at play “allow us to stretch our growing seasons and facilitate 12-month production”.

“WE HAVE SOUGHT TO PASS ON THE LAND IN A BETTER CONDITION. NOT JUST FOR THE FAMILY BUT THE COMMUNITY AND ECOSYSTEM AROUND US. SUSTAINABILITY IS AT THE CORE OF WHAT WE DO, AND THAT HAS EVOLVED THROUGH THE GENERATIONS, TOO.”

Which is to say that the Berghs can grow potatoes year-round in this region, as compared to more “seasonal” growth cycles elsewhere in South Africa. “We’ve got abundant fresh water and sunlight, and our soils are also generally more sandy than other parts,” says Thomas.

“This gives us a good skin on the finished product, but also means our yields are also slightly lower.” Of the 500 hectares given over to vegetables, some 220 are used for planting potatoes. “Seed potatoes are manipulated through cold storage. The cold induces a rest period and when removed to ambient conditions the tubers are ready to plant. Each tuber pushes out sprouts called haulms and each of those will produce three or four tubers.”

And with each variety selected for its eventual eating quality, the end results are potatoes so good that Spinneys has come to rely on Patrysvlei as a trusted supplier of three particular varieties (as well as sweet potatoes, butternut squash and pumpkins). The Nicola is waxy, mild and yellowfleshed. The Abby is a red fingerling, hand-picked for its distinctive appearance and flavour profile. The Avalanche, meanwhile, is optimal for chipping and baking, with an earthy texture that absorbs cooking oil especially well.

Favourites are a matter of personal taste and usage – Ross loves the Nicola, for example. “It’s great boiled with a slight dressing, or roasted face-down in olive oil with a sprinkle of rosemary salt.” Spinneys produce buyer Angelique du Toit prefers the Abby, which she says “also does well for roasting and frying, with a little sweet note to the taste”.

The sweet potatoes sourced from Patrysvlei are no less a source of pride – the Jewel, for example, with its orange flesh and distinctively creamy texture when cooked.

Looking over the domain, Thomas recalls his own childhood on the farm, and the question of whether he might have done something else with his life. “You might say it’s in my blood. I didn’t always plan to be a farmer, and I wasn’t necessarily encouraged to do it, but on reflection it seemed the obvious choice, to go into the family business.”

Today there are many other kids around the farm, the children of workers who may themselves have been with the Berghs for generations. For the brothers and their father, sustainability has also come to mean investment in those people, too. “We do seek to ensure the wellbeing of all our staff with a focus on the kids and their development,” says Ross.

“We offer childcare on our farms but also formal training, whereby we see a constant upskilling of the workforce. And we have sports teams and organised activities for non-work pastimes, too.” The work itself, says his brother, hardly makes for the easiest job in the world. “Farming is a very operational business. It takes a lot of actions and manipulations to get each crop to optimal quality and yield. And then the same applies for harvesting, packing, handling, marketing. It’s a logistical exercise in that regard.”

As to whether the brothers and their father always see things the same way… “We’re all very stubborn,” says Thomas. “But I think we can recognise when one of us is right, and we always come around to agreement at the end of the day.” Their common goal, and their abiding legacy, says Ross, is a shared sense of stewardship: “I guess we see ourselves as the custodians of this land, as opposed to the owners.”

Produce buyer of vegetables

Angelique says

We started working with Patrysvlei more than a year ago to launch Spinneys’ private label, potatoes: Nicola and Abby, the latter of which is a red fingerling potato. I’ve known John, Ross and Tom for 12 years and their passion and love for farming and their land is infectious and it is evident from the way they tend to their farms.

Our partnership with Patrysvlei gives Spinneys a strategic and unique opportunity to replace long-term, stored potatoes with freshly harvested potatoes. The Berghs achieve this by planting in different farms close to the coast in the Sandveld Western Cape region, where the ocean’s moderating effect keeps temperatures favourable for growing tubers.

PREVIOUS SPREAD, CLOCKWISE FROM TOP LEFT:

The region’s sandy soil contributes to the good skin on the potatoes; Ross Bergh; large chipping potatoes are ideal for frying as they absorb oil well; the wild, craggy ranges of the Cederberg stand out in stark contrast to the neat rows of potato plants.

OPPOSITE PAGE, FROM LEFT:

Abby potatoes are a great all-rounder with a finger-like shape; abundant water and sunlight allow the Berghs to grow potatoes for most of the year.

THIS PAGE, CLOCKWISE FROM TOP LEFT:

Angelique Du Toit and Thomas Bergh; Jewel sweet potatoes have a creamy texture; harvesting potatoes; Thomas Bergh; potatoes can take anywhere from 12-14 weeks to reach maturity.

On the clock

Whip up hearty meals inspired by festive flavours in under 30 minutes with ingredients available in store

25 MINS

QUICK ROAST SIRLOIN WITH YORKSHIRE HORSERADISH GRAVY

This quick dinner is amazing for when you don’t have time to prepare an elaborate spread but still want to serve a hearty, ﬂavourful meal.

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 4

For the sirloin

600g sirloin, room temperature

2 garlic cloves

1 tbsp Spinneysfood Fresh Rosemary

1 tbsp Spinneysfood Fresh Thyme

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

180g Waitrose Frozen Yorkshire Puddings

For the horseradish gravy

2 tbsp Spinneysfood Salted Butter

2 tbsp Spinneysfood All-Purpose Flour

500ml beef stock

2 tbsp Spinneysfood Horseradish Sauce

1 tbsp Dijon mustard

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 220°C, gas mark 7. Line a roasting tray with a sheet of baking paper. 2 Ensure the sirloin is at room temperature before patting it dry with paper towels. 3 Mince the garlic and finely chop the herbs. Combine the olive oil, garlic, herbs, salt and pepper. Rub the mixture over the beef, ensuring it is evenly coated. Place the sirloin on a roasting rack inside a roasting pan. Roast for 5 minutes to sear the outside. Then reduce the oven temperature to 200°C, gas mark 6. Continue roasting for approx. 15 minutes, or until the internal temperature reaches 55°C for mediumrare, or to your desired level of doneness. 4 Prepare the frozen Yorkshire puddings according to the package instructions, approx. 4-5 minutes in the oven. 5 Five minutes before the roast is ready, make the horseradish gravy. Melt the butter in a saucepan over a medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until it’s lightly golden. Gradually whisk in the beef stock, making sure there are no lumps. Bring the mixture to a simmer, allowing it to thicken. Stir in the horseradish sauce and Dijon mustard, adjusting to taste. Season with salt and pepper. Keep warm until ready to serve. 6 Carve the sirloin into slices and serve alongside the Yorkshire puddings with a drizzle of gravy.

Quick roast sirloin with Yorkshire horseradish gravy

BISCOTTI-STUFFED CHICKEN BREASTS WITH ROASTED MEDITERRANEAN VEGETABLES

This air fryer dinner is perfect for a festive meal during the week. It is packed with a ﬂavourful sweet stufﬁng and healthy vegetables.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

For the biscotti stuffing

125g Spinneysfood Almond Biscotti

Handful of Spinneysfood Fresh Sage

Handful of Spinneysfood Fresh Rosemary

Handful of Spinneysfood Fresh Thyme

1 shallot

1 garlic clove

55g Spinneysfood Salted Butter

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

120ml vegetable stock

1 small Spinneysfood Organic Free-Range Egg or ½ large

Spinneysfood Organic Free-Range Egg

For the chicken

4 Spinneysfood Free-Range Chicken Breasts

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

16 slices beef bacon

450g Spinneysfood Mediterranean Vegetable Mix

Biscotti-stuffed chicken breasts with roasted Mediterranean vegetables

1 To make the biscotti stuffing, roughly crush the biscotti and place it in a medium-sized heat-proof bowl. Pick the leaves from the herbs and roughly chop. Finely chop the shallot and crush the garlic. Melt the butter in a medium-sized pan. Sauté the shallot and garlic together in the butter. Season and cook until softened, approx. 5-7 minutes. Add the herbs to the pan. Cook for approx. 1 minute before adding in two-thirds of the stock. Allow to warm through. Pour the stock over the biscotti and toss well. Whisk the remaining stock and egg together, then stir into the biscotti mixture. Set aside. 2 Butterfly the chicken breasts by slicing them in half horizontally, without cutting them all the way through. Open the breasts and season both sides. Use a rolling pin to flatten them. Divide the stuffing between the chicken breasts and fold the breast over the filling. 3 Place a sheet of cling film on the countertop and lay four slices of bacon on top. Place the stuffed chicken breasts on the beef bacon. Using the cling film, roll the bacon over the chicken. Remove the cling film. Secure the bacon in place with toothpicks. 4 Place the vegetables in the air fryer basket with the rolled chicken placed on top. Air fry for 20 minutes until cooked through. 5 Serve immediately with the roasted vegetables.

SWAP IT WITH...

If you don’t have almond biscotti on hand, you can swap it with crushed almonds or lightly toasted breadcrumbs for a similar crunchy texture. Add a touch of honey to the stuffing for a hint of sweetness to mimic the biscotti’s flavour.

CAULIFLOWER KIEV SCHNITZELS WITH WARM LEMON AND CAPER GREEN BEANS

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

For the garlic butter

2 garlic cloves

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Basil

50g Spinneysfood Salted Butter, room temperature

½ tsp Spinneysfood Fine Sea Salt

For the Kiev schnitzels

4 cauliﬂower heads

TRY IT WITH...

Serve these cauliflower Kiev schnitzels with a tangy lemon aioli or a creamy herb dip on the side for an extra burst of flavour. You can also pair them with roasted baby potatoes or a fresh rocket salad.

3 tbsp Spinneysfood All-Purpose Flour

1 tsp Spinneysfood Fine Sea Salt, to taste

1 large Spinneysfood Organic Free-Range Egg

1 tbsp Spinneysfood Full Fat Fresh Milk

60g Panko breadcrumbs

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Basil

2L Spinneysfood Pure Sunﬂower Oil, for deep-frying

For the caper green beans

450g string green beans

1 lemon

3 tbsp capers

2 tbsp Spinneysfood Salted Butter

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 Mince the garlic and finely chop the herbs. Place the butter, garlic, herbs and salt in a medium-sized bowl. Whisk until smooth and set aside. 2 Slice the cauliflower into 1cm thick steaks — you should have 8 steaks. Place 4 cauliflower steaks flat on a plate, and cover with a slightly damp kitchen towel. Microwave for 2-3 minutes until slightly softened. Remove and refrigerate until completely cool. Once the cauliflower is completely cool, spread a thin layer of the butter mixture onto 4 cauliflower steaks and top with the remaining cauliflower steaks to form a ‘sandwich’. Return the cauliflower to the fridge for the butter to set. 3 Prepare the breading station. Add the flour and salt into one bowl, the egg and milk into a second and the breadcrumbs into a third. Finely chop the herbs. 4 Top and tail the green beans. Finely slice the lemon and drain the capers. Heat the butter and oil in a large saucepan. Add the green beans, lemons and capers. Sauté until the beans are tender and the lemon slices and capers are crispy. 5 Heat the sunflower oil in a large pot to 180°. 6 Once the cauliflower sandwiches have chilled completely, coat them in the flour, egg-milk mixture and breadcrumbs. For an extra crunchy coating repeat this process. Fry the Kiev schnitzels until golden on both sides, approx. 2 minutes per side. Drain on paper towels and season with salt. 7 Serve with the caper green beans.

TOP TIP!

Prepare the cauliflower kievs the day before and refrigerate until you are ready to crumb and fry.

Cauliflower Kiev schnitzels with lemon and caper green beans

MINS

VEGGIE

Cranberry-glazed turkey marylands with Brussels sprouts

CRANBERRY-GLAZED TURKEY MARYLANDS WITH BRUSSELS SPROUTS

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 4-6

For the turkey

2 garlic cloves

150g cranberry sauce

2 tbsp Dijon mustard

1 tbsp Spinneysfood Organic Natural Honey

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

2 turkey marylands (thigh and leg)

Handful of Spinneysfood Fresh Thyme

For the Brussels sprouts

500g Brussels sprouts

2 garlic cloves

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

Handful of Spinneysfood Fresh Sage

For the mashed potatoes

450g Waitrose Mashed Potato

Handful of Spinneysfood Fresh Chives

COOK’S NOTE

For extra flavour, baste the turkey with any extra cranberry glaze halfway through roasting to create a glossy, caramelised finish. If you prefer crispy Brussels sprouts, flip them over halfway through cooking to ensure even browning on both sides.

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside. 2 Mince the garlic and place it in a small bowl with the cranberry sauce, Dijon mustard, honey, olive oil, salt and pepper until well combined. 3 Place the turkey legs in the baking tray and brush the cranberry glaze generously over the turkey. Bake for 10 minutes at 190°C, gas mark 5. 4 Halve the Brussels sprouts and toss them into a bowl. Mince the garlic and add into the bowl along with the olive oil, salt, pepper and sage leaves. Spread the Brussels sprouts in the baking tray with the turkey legs in a single layer, cut side down so that they caramelise. Top with the fresh thyme. Place the tray in the oven and roast for 15 minutes. 5 Meanwhile, heat the mashed potatoes according to the package instructions. Finely chop the chives and stir them into the potatoes. 6 Once the turkey is cooked, rest for a few minutes before serving. 7 Serve the cranberry-glazed turkey with the roasted Brussels sprouts and creamy mashed potato.

Chimichurri salmon with baby potatoes and lemon-roasted broccoli

CHIMICHURRI SALMON WITH BABY POTATOES AND LEMON-ROASTED BROCCOLI

The chimichurri can be made beforehand and stored for up to 2 weeks.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

For the chimichurri

2 garlic cloves

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Coriander

Handful of fresh oregano

1 lemon

½ tsp Spinneysfood Crushed Chilli

4 tbsp Spinneysfood Organic Red Grape Vinegar

125ml Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

4 salmon ﬁllets (150g-200g each)

For the roasted broccoli

1 large head of broccoli

2 garlic cloves

1 lemon

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Spinneysfood Baby Potatoes with Garlic-Herb Butter

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside. 2 To make the chimichurri, mince the garlic and finely chop the herbs. Juice the lemon. Combine the garlic, herbs and red chilli flakes. Stir in the vinegar, olive oil, salt, pepper and lemon juice until well mixed. Set aside.

3 Arrange the salmon fillets on the baking tray and generously brush the chimichurri over. Slice the broccoli into florets, mince the garlic and zest the lemon. Place the florets into a large bowl and toss with the olive oil, garlic, lemon zest and season with salt and pepper. Spread the broccoli out in an even layer on the baking tray along with the salmon and roast for 15 minutes until golden and tender. 4 Cook the baby potatoes according to the package instructions in the microwave. 5 When ready to serve, plate the salmon fillets alongside the roasted broccoli and baby potatoes with garlic-herb butter. Drizzle the remaining chimichurri sauce over the salmon and potatoes for extra flavour.

Oh what fun

Roasts, stuffed pastas, smashing sides, festive bundt cakes, honey cake desserts and more

PASS THE PARCEL

Have fun with pasta this season by adding colour to a basic dough made from scratch, making shapes and ﬂ avourful ﬁ llings to serve up ravioli, rotolo, pasta crackers and more

BASIC PASTA DOUGH

Prep time: 10 minutes (plus chilling time)

Makes: 400g or 12-15 pasta sheets or 60 ﬁlled pasta shapes, enough to serve 6

400g ‘00’ pasta ﬂour

Pinch of Spinneysfood Fine Sea Salt

4 large egg yolks

1-2 tbsp water or colour variation ingredient (see below)

Colour variations:

Green pasta: 1 tablespoon cooked, ﬁnely chopped and squeezed spinach

Red: 1 tablespoon tomato paste

Black: 1 teaspoon squid ink or activated charcoal

Purple: 1 tablespoon beetroot purée (reduced in a pan)

Yellow: 1 tablespoon Spinneysfood Fine Turmeric

1 Place the flour and salt into a food processor or stand mixer fitted with a paddle attachment. Add the egg yolks and enough water (or colour variation ingredient) until it forms a crumbly mixture. It should form a stiff ball when pressed together. If not, add more water. Form the dough into a flat round, wrap it in cling film and refrigerate for at least 20 minutes. 2 If you have a pasta machine, roll out the pasta using a rolling pin or flatten it with your hands. 3 Set the machine to its widest setting and roll the pasta through. Dust the pasta with flour and roll it through again, this time on the next setting, making the rollers thinner. Keep dusting and feeding the pasta through. 4 For filled pasta, roll it to the number 2 setting; for lasagne sheets or cut pasta such as tagliatelle, roll to the number 3 setting.

5 If you don’t have a pasta machine, place the pasta on a floured surface. Using a rolling pin, flatten until 2mm thick (you should be able to see the shape or outline of your hand through the dough). 6 Cover the pasta sheets with cling film until you use them to prevent them from dr ying out.

hazelnut

PUMPKIN AND HAZELNUT STAR RAVIOLI WITH MAPLE BUTTER SAUCE

These ravioli are large enough to make the perfect starter for a special meal. You will need a small star cookie cutter for this recipe.

Prep time: 45 minutes

Cook time: 30 minutes

Serves: 6

For the ravioli

500g butternut or pumpkin

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 garlic clove

1 lemon

250g Spinneysfood Ricotta

60g Spinneysfood Grated Parmigiano Reggiano

½ tsp ground nutmeg

1 large egg yolk

400g fresh pasta (see Basic Pasta Dough recipe)

For the sauce

100g hazelnuts

100g Spinneysfood Salted Butter

Handful of fresh sage leaves

80ml Spinneysfood Pure Maple Syrup

1 Preheat the oven to 180°C, gas mark 4.

2 To make the filling, peel and slice the

butternut into thin wedges and place on a large baking tray. Toss with the olive oil and season with salt and pepper. Roast in the oven for 20 minutes or until very tender. 3 Meanwhile, mince the garlic and zest the lemon. 4 Once the butternut is tender, set aside 6 small pieces for later and transfer the rest to a large bowl. Using a fork, roughly mash the butternut, leaving it chunky. Add the ricotta, Parmigiano Reggiano, garlic, lemon zest, nutmeg and egg yolk. Season generously with salt and pepper. 5 To make the pasta, colour 50g of the fresh pasta with turmeric and set aside to rest. Roll out the rest of the pasta to make lasagne sheets. Roll out the yellow pasta to the thinnest setting and cut out stars. Using a little water, stick the stars to the pasta sheets. Using a rolling pin, gently roll over the star pasta to ensure the stars stick. 6 To shape the ravioli, work with two sheets of pasta at a time. Drop 1 tablespoon of the filling into the centre of one pasta sheet. Brush the edges of the pasta around the filling with water. Top with the second pasta sheet and press down firmly around the filling to ensure there are no air bubbles and the edges are sealed well. Using a large 12cm cutter or glass, cut out the ravioli so the filling is in the centre. Repeat with the remaining pasta sheets so you have 6 large ravioli. Cover with a damp cloth and set aside. 7 To make the sauce, heat a pan over a medium heat then add the hazelnuts

and butter. Toast the nuts until fragrant and the butter is brown and nutty. Add the sage leaves and simmer until crisp. Add the maple syrup and swirl to combine. 8 Bring a large pot of salted water to the boil and cook the pasta for 6-8 minutes until al dente – they will float when they are cooked. Drain and place each raviolo on a serving plate. 9 Serve the raviolo with the sauce, butternut wedges, hazelnuts and sage leaves.

BEETROOT ‘MA’AMOUL’ PASTA WITH ZA’ATAR-LABNEH FILLING

You will need a ma’amoul mould to make the pretty shapes on this pasta. Alternatively, you can make simpler tortellini or ravioli shapes.

Prep time: 30 minutes

Cook time: 10 minutes

Serves: 6

400g fresh pasta dough (coloured with beetroot purée) 150g labneh

1 garlic clove

1 lemon

2 tbsp Spinneysfood Za’atar, plus extra for serving Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

To serve

Spinneysfood Mediterranean Extra Virgin Olive Oil

Butternut and

star ravioli with maple butter sauce

VEGGIE

TOP TIP!

When cooking fresh, stuffed pasta, you will know they are ready when they float to the surface of the boiling water.

Beetroot ma’amoul pasta with za’atar-labneh filling

1 Using a pasta machine or rolling pin, roll out the pasta dough on a well-floured surface until very thin. Cut into squares slightly larger than your ma’amoul mould. Cover and set aside. 2 To make the filling, place the labneh in a bowl and grate in the garlic and lemon zest. Add the za’atar and season well with salt and pepper. Mix well. 3 Flour the ma’amoul mould well, then press the pasta square into the mould. Use a small walnut-sized ball of pasta dough dipped in flour to press the pasta square into the mould. Add a spoonful of filling, wet the sides with a pastry brush, then top with another square, making sure to seal the pasta well and press out any air bubbles. Turn the pasta out by tapping the mould on the surface. Cut around the mould to neaten the edges. Repeat with the remaining pasta and filling. 4 Bring a large pot of salted water to a boil and cook the pasta in batches for 8 minutes, or until al dente. 5 Drain and place on individual plates. Serve with a drizzle of extra virgin olive oil and a sprinkling of za’atar.

POTATO, PECORINO AND MINT CULURGIONES WITH BRUSSELS SPROUTS

Culurgiones are a traditional stuffed pasta from Sardinia. It takes a bit of practice to perfect the shape, so for a simpler version try folding the circles in half to make half-moons.

Prep time: 45 minutes

Cook time: 40 minutes

Serves: 4

For the pasta

500g Yukon gold potatoes

2 tbsp Spinneysfood Fresh Mint

150g Pecorino Romano, plus extra for serving

1 large Spinneysfood Organic Free-Range Egg Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

200g fresh pasta dough

200g green pasta dough

For the sautéed Brussels sprouts

2 garlic cloves

400g Brussels sprouts

1 lemon

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood Unsalted Butter

Large pinch of Spinneysfood Crushed Chilli Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 To make the potato filling, peel and chop the potatoes into evenly-sized cubes and chop the mint. Place the potatoes in a pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, approx. 15-20 minutes. Drain the potatoes and mash them until smooth. Allow to cool slightly. Once cooled, grate in the Pecorino Romano, then add the egg and mint. Season to taste. Set aside. 2 To assemble the culurgiones, roll out the plain pasta using a rolling pin or flatten it with your hands. Set a

These stu ed pastas are great for the festive season because you can make the pasta ahead of time and freeze it until you’re ready to cook.

Defrost and use as per the recipes.

pasta machine to its widest setting and roll the pasta through. Dust the pasta with flour and roll it through again, this time on the next setting, making the rollers thinner. Keep dusting and feeding the pasta through. Roll to the number 3 setting. Cover and set aside. Repeat the process with the green pasta dough. Cut the pasta sheets in half lengthways. Lay one strip of green pasta partially on top of a strip of plain pasta, using a little water to stick it down. Using a rolling pin, roll the dough gently until it is flat. Using a cookie cutter, cut into 10cm rounds so that half the circle is green and half is plain.

3 To shape the pasta, place a heaped teaspoon of the filling onto the centre of each circle. Brush the edges of the pasta sheet with a little water. Place the circle in one hand, then pinch one side together where the green and plain pasta meet. Now push the pleat inwards towards the filling. Fold the left side of the pasta over to the centre and pinch it again. Repeat with the right side of the pasta and continue to push inwards and create pleats. Don’t worry if some filling seeps out towards the end of the process – it means you have created plump culurgiones.

4 Bring a large pan of salted water to a boil and cook the culurgiones in batches for 5 minutes. Remove from the water with a slotted spoon.

5 To make the Brussels sprouts, slice the garlic and quarter the Brussels sprouts. Zest and juice the lemon. Heat the olive oil in a large frying pan over a medium heat. Add the garlic and sauté until fragrant, approx. 1 minute. Add the Brussels sprouts and cook, stirring frequently, for 5-7 minutes, until tender and slightly caramelised. Stir in the unsalted butter, chilli flakes and lemon zest and juice. Season to taste. 6 Arrange the cooked culurgiones on plates and serve with the sautéed Brussels sprouts. Sprinkle over some grated Pecorino Romano and a drizzle of olive oil, if desired. Serve while warm.

PASTA CHRISTMAS CRACKERS

These little pasta shapes are a labour of love, so if you would prefer a simpler shape, omit the colourful stripes.

Prep time: 45 minutes

Cook time: 8 minutes

Serves: 6

400g fresh pasta dough (300g plain pasta, 50g green pasta, 50g pink pasta)

250g Spinneysfood Turkey Mince

4 tbsp Paxo Sage & Onion Stufﬁng Mix

1 large Spinneysfood Organic Free-Range Egg

½ tsp ground nutmeg

To serve

1L Soule Soups Chicken Bone Broth

1 Using a pasta machine or rolling pin, roll the plain pasta out thinly. Do the same with the green pasta and pink pasta. Cut the green pasta into thin ¼cm strips and the pink pasta into ½cm strips. Place the green and pink strips diagonally on top of the plain pasta sheet. Using a rolling pin, roll over the strips to ensure they stick. Cut into rectangles 8cm x 6cm. 2 For the filling, combine the mince, stuffing mix, egg and ground nutmeg. Spoon 1 teaspoon of filling along the length of each rectangle, near the bottom edge, leaving 1½cm at either end. Brush the edges with a wet pastry brush, then roll up and pinch in the sides to seal and create cracker shapes. Repeat with the remaining pasta and filling. 3 Bring a large pot of salted water to a boil and cook the pasta in batches for 8 minutes or until al dente. 4 Drain and serve with the hot chicken broth.

SPINACH AND RICOTTA ROTOLO

A rotolo is a rolled lasagna. The colours of this one are perfect for the festive season. The rotolo can be made in advance and refrigerated. Once chilled, slice and freeze the spirals on a lined baking tray. When ready to serve, defrost the rolls and continue as normal with the recipe.

Prep time: 30 minutes (plus chilling time)

Cook time: 45 minutes

Serves: 6

For the filling

500g Spinneysfood Organic Baby Spinach

250g Spinneysfood Ricotta

50g Spinneysfood Grated Parmigiano Reggiano

200g Spinneysfood Grated Mozzarella, divided

1 large Spinneysfood Organic Free-Range Egg

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

Fresh nutmeg, grated (optional)

2 x 250g Giovanni Rana Fresh Lasagne Sheets

500ml Waitrose Cook’s Ingredients Bechamel Sauce

250g Spinneysfood Tomato and Mascarpone Sauce

To serve

Spinneysfood Fresh Basil

1 To make the filling, blanch the spinach in boiling water for 1-2 minutes, then drain and squeeze out the excess moisture. Set aside to cool. Combine the cooled spinach, ricotta cheese, grated Parmigiano Reggiano, 100g of grated mozzarella and the egg in a large

VEGGIE

TOP TIP!

When making fresh pasta sheets ahead of time, remember to layer the sheets with wax paper, then wrap and freeze.

Potato, pecorino and mint culurgiones with Brussels sprouts

bowl. Mix well until smooth. Season with salt, pepper and a pinch of freshly grated nutmeg, if using. 2 To make the pasta, bring a large pot of salted water to a boil. Cook the fresh pasta sheets for 1-2 minutes until just tender. Transfer the pasta sheets to a clean kitchen towel or parchment paper to drain and cool. 3 To make the rotolo, lay one sheet of cooked pasta flat on a work surface. Spread a thin, even layer of bechamel sauce over the entire sheet. Sprinkle with 25g of grated mozzarella. Lay a second sheet of pasta on top of the bechamel and cheese layer. Spread a thin layer of the spinach filling over the second pasta sheet. Carefully roll the stacked pasta sheets lengthways into a tight log. Repeat with the remaining pasta sheets, bechamel, mozzarella and spinach filling.

Wrap the logs in cling film and chill in the refrigerator for at least 30 minutes to firm up. 4 Preheat the oven to 190°C, gas mark 5. Grease a large 20x30cm baking dish or use 2-3 smaller round dishes to make individual servings. 5 Slice the chilled pasta logs into 4cm pieces, like cinnamon rolls. Spread the ready-made tomato sauce in the bottom of the baking dish. Arrange the rotolo pieces cut-side up in the dish. Cover the dish with a sheet of aluminium foil and place in the oven for 30 minutes. Remove the foil and bake for a further 10-15 minutes, or until the edges are golden and bubbly. Once the rotolo is baked and golden, remove it from the oven and let it cool slightly. 6 Scatter over fresh basil leaves, if desired, and serve warm.

Pasta Christmas crackers

Find an array of fresh and dry pasta in stores.

Waitrose Pumpkin & Pine Nut Fiorelli

Giovanni Rana Fresh Lasagne Sheets

Barilla Conchiglie Rigate

Marulo Calamari

Lisci Pasta

Spinneysfood

Basil Pesto Ravioli

TOP TIP!

Use store-bought fresh lasagne sheets and ready-made sauce to make this an impressive, but quick meal.

Spinach and ricotta rotolo

SEASON’S

greetings

Vibrant, aromatic twists to festive dishes with fresh herbs and spices

MINTED PEA, PARSLEY AND COURGETTE FRITTER SALAD

You can add any fresh greens to the salad such as spinach, fresh herbs or rocket to add ﬂavour.

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 8

For the fritters

150g courgette

2 Spinneysfood Spring Onions

200g frozen peas

30g Spinneysfood Grated Parmigiano Reggiano

1 large Spinneysfood Organic Free-Range Egg

50ml Spinneysfood Full Fat Fresh Milk

1 tbsp Spinneysfood Dried Parsley

1 tbsp Spinneysfood Dried Mint

100g Spinneysfood All-Purpose Flour

1 tsp Spinneysfood Baking Powder

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

Spinneysfood Pure Sunﬂower Oil, for frying

For the salad

100g mixed salad leaves

1 small Spinneysfood Organic Cucumber

20g snap peas

50g Spinneysfood Feta Cheese

1 lemon

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 180°C, gas mark 4.

2 Grate the courgettes and finely chop the spring onions. 3 Blanch the peas in boiling water for 2 minutes, then drain and rinse under cold water. Mash half the peas with a fork, leaving the other half whole. 4 Combine the

peas, courgette, spring onion and cheese in a large bowl. Whisk the egg and milk together, then add to the vegetable mixture. Stir in the dried parsley, mint, flour, baking powder, salt and pepper. The batter should be thick enough to hold the vegetables together. 5 Heat the sunflower oil in a large frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook for 2-3 minutes on each side, until golden brown and cooked through. Drain the fritters on a paper towel-lined plate. 6 To make the salad, arrange the fritters on a serving platter and top with mixed salad leaves. Using a peeler, create thin cucumber slices. Halve the snap peas and break the feta into chunks. Place these ingredients over the salad leaves. 7 Make a simple dressing by juicing the lemon and combining it with the olive oil. 8 Drizzle the dressing over the salad, season and serve immediately.

VEGGIE

Minted pea, parsley and courgette fritter salad

CREAMED SPINACH AND KALE WITH HERBED CRUMB GRATIN

For a quick version, use pre-made creamed spinach and add sautéed kale, then top with the herbed crumb topping.

Prep time: 20 minutes

Cook time: 35 minutes

Serves: 6

For the creamed spinach

200g fresh kale

300g fresh spinach

1 small brown onion

2 garlic cloves

2 tbsp Spinneysfood Salted Butter

250ml double cream

100ml Spinneysfood Full Fat Fresh Milk

50g Spinneysfood Parmigiano Reggiano

¼ tsp ground nutmeg

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the herb crumb topping

2 tbsp Spinneysfood Salted Butter

50g Spinneysfood Parmigiano Reggiano

100g fresh breadcrumbs

2 tbsp Spinneysfood Dried Herb Stufﬁng Mix

1 Preheat the oven to 190°C, gas mark 5. Grease a 30cm x 18cm baking dish. 2 Remove the kale from the stems and roughly chop. Bring

a large pot of salted water to a boil, blanch the spinach and kale for 2-3 minutes until wilted. Drain well and press out any excess water using a clean kitchen towel. 3 Dice the onion and mince the garlic. In a large pan, melt the butter over a medium heat and add the onion and garlic. Sauté for 5 minutes until translucent, then stir in the spinach and kale. Cook for a further 2 minutes. Pour in the double cream and milk, bringing the mixture to a simmer. Add the cheese and stir it in along with the nutmeg, salt and pepper. Continue cooking until the mixture thickens slightly. Transfer the creamed spinach and kale mixture to the baking dish. 4 To make the topping, place the butter in a bowl and melt it in the microwave. Add in the cheese, breadcrumbs and dried herb stuffing mix, mixing well to combine. Sprinkle the herb crumb topping evenly over the creamed greens. 5 Bake for 15-20 minutes, or until the top is golden brown and crispy. Remove from the oven and let it cool for a few minutes. 6 Serve while hot.

SAGE AND MATURE CHEDDAR CRACKERS

In case the sage leaves don’t stick to the crackers, use a bit of egg white to help them stick.

Prep time: 20 minutes (plus resting time)

Cook time: 15 minutes

Serves: 8

For the crackers

60g Spinneysfood Salted Butter

60g vintage Cheddar cheese

120g Spinneysfood All-Purpose Flour

2 tbsp Spinneysfood Dried Sage

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1-2 tbsp cold water

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Handful of Spinneysfood Fresh Sage leaves

1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper and set aside.

2 Cube the salted butter and place it in the fridge to keep cold. Grate the Cheddar cheese. In a food processor, combine the cheese, flour, sage, salt and black pepper. Blend to incorporate the ingredients evenly before adding the cubes of butter. Pulse the mixture until it resembles coarse crumbs then gradually add the cold water, one tablespoon at a time, until the dough just about comes together. Shape the dough into a rough square and wrap it in cling film. Refrigerate for 30 minutes. 3 Roll out the chilled dough to a 3mm thickness and cut it into 7cm x 4cm rectangles. Place the rectangles on the lined baking sheet, brush lightly with olive oil and press a whole sage leaf onto each one. Using a fork, poke small holes into the surface of each rectangle. 4 Bake for 12-15 minutes, or until golden. The crackers will harden as they cool.

5 Serve the sage and vintage Cheddar crackers with fresh fruits such as grapes, peaches and cherries, along with a variety of chutneys such as caramelised onion, tomato relish, or fig chutney. Add wedges or slices of extra mature Cheddar and scatter over fresh herbs for a beautiful finish.

ROSEMARY AND THYME MUSHROOM TARTE TATIN

The secret to ﬂavourful mushrooms is to caramelise the outside in a hot pan to draw out excess moisture and concentrate the umami ﬂavour.

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 6

For the tarte tatin

500g mixed exotic mushrooms

2 garlic cloves

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood Salted Butter

VEGGIE

Creamed spinach and kale with herbed crumb gratin

Sage and mature Cheddar crackers

Rosemary and thyme mushroom tarte tatin

Roasted black pepper and bay leaf onions

Cinnamon and clove cranberry sauce

TOP TIP!

Keep the sliced apple in a bowl with water and lemon juice to prevent the fruit from browning.

Apple muffins with ginger-orange glaze

1 tbsp Spinneysfood Dried Rosemary

1 tbsp Spinneysfood Dried Thyme

1 tbsp Spinneysfood Balsamic Vinegar of Modena

1 tbsp Spinneysfood Organic Natural Honey

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

200g puff pastry

1 Spinneysfood Organic Free-Range Egg

To serve

Handful of Spinneysfood Fresh Rosemary

Handful of Spinneysfood Fresh Thyme

1 Preheat the oven to 200°C, gas mark 6.

2 Break off the mushroom stems and mince the garlic. In a cast-iron pan, heat the olive oil over a high heat. Add the mushrooms, stem-side down, and brown for 3-4 minutes until golden. Add the butter, garlic, rosemary and thyme. Stir in the balsamic vinegar and honey, and season with salt and pepper. Remove the pan from the heat and arrange the mushrooms into an even layer. 3 On a lightly floured surface, roll out the puff pastry to fit the size of your pan. Carefully place the puff pastry over the mushrooms, tucking the edges into the sides of the pan. Beat the egg and brush the pastry with it. Poke four holes into the pastry to allow steam to escape.

4 Place the pan in the oven for 20-25 minutes, or until the puff pastry is golden brown and crisp. Remove the pan from the oven and allow it to cool for 5 minutes. 5 Carefully invert the tart onto a serving plate to reveal the golden mushrooms on top. 6 Scatter over the fresh herbs before serving.

CINNAMON AND CLOVE CRANBERRY SAUCE

Give this sauce a sweeter finish instead of a tart cranberry flavour by replacing half the water with orange juice and add zest for a burst of citrus flavour.

Prep time: 5 minutes

Cook time: 15 minutes

Makes: approx. 500ml

1 orange

400g fresh or frozen cranberries

120g Spinneysfood Fine Grain White Sugar

1 Spinneysfood Cinnamon Stick

¼ tsp ground cloves

¼ tsp Spinneysfood Fine Ginger

100ml Spinneysfood Bottled Drinking Water

1 Zest and juice the orange. In a medium saucepan, combine the cranberries, sugar, orange zest and juice. Add the cinnamon stick, cloves, ginger and water. Stir well to combine. Place the saucepan over a medium heat and bring the mixture to a boil. 2 Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the cranberries soften and the sauce thickens. Remove the pot from the heat and let the sauce cool to room temperature.

Remove the cinnamon stick before serving. The sauce will continue to thicken as it cools.

3 Transfer the cranberry sauce to a serving dish and refrigerate until ready to use. It can be made ahead and stored in the fridge for up to a week.

ROASTED BLACK PEPPER AND BAY LEAF ONIONS

Enjoy these roasted onions as a side dish to accompany any festive main such as the roasted turkey with dried lemon rub.

Prep time: 10 minutes

Cook time: 1 hour 10 minutes

Serves: 6

For the onions

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

6 medium brown onions

6 fresh bay leaves

60g Spinneysfood Salted Butter

Spinneysfood Fine Sea Salt, to taste

1 tsp Spinneysfood Black Pepper, freshly ground

2 tbsp Spinneysfood Organic Apple Cider Vinegar

1 Preheat the oven to 160°C, gas mark 3. Grease a 6-cup muffin tin with a little olive oil and set it aside. 2 Slice the top quarter off the onions, keeping the skin on and root intact. Place a bay leaf in the bottom of each muffin cup, followed by an onion, cut side up. 3 Melt the salted butter in a small pot along with the salt, pepper, and apple cider vinegar. Drizzle the melted butter over the tops of the onions. Cover the muffin tin with aluminium foil and roast in the oven for 40 minutes. Remove the foil and continue roasting for another 20-25 minutes, or until the onions are deeply golden and tender. 4 Allow them to rest for a few minutes before serving.

APPLE MUFFINS WITH GINGER-ORANGE GLAZE

Prep time: 30 minutes

Cook time: 20 minutes

Makes: 6

For the muffins

2 Granny Smith apples

60g Spinneysfood Walnuts

190g Spinneysfood All-Purpose Flour

1 tsp Spinneysfood Baking Powder

½ tsp bicarbonate of soda

½ tsp ground allspice

½ tsp Spinneysfood Fine Cinnamon

¼ tsp Spinneysfood Fine Ginger

Spinneysfood Fine Sea Salt, to taste

115g Spinneysfood Salted Butter, softened

135g Spinneysfood Raw Sugar

2 large Spinneysfood Organic Free-Range Eggs

1 tsp vanilla extract

120g Spinneysfood Greek Yoghurt

For the ginger-orange glaze

1 orange

½ tsp fresh ginger

120g Spinneysfood Super Fine Icing Sugar

1 Preheat the oven to 190°C, gas mark 5. Line a 6-cup muffin tin with paper liners.

2 Peel and grate 1 apple and roughly chop the walnuts. In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda, allspice, cinnamon, ginger and salt. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Mix in the yoghurt until smooth. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated apple and chopped walnuts. Divide the batter evenly among the muffin cups, filling each approx. ¾ full. Slice the remaining apple into thin slices and fan 3 slices over the top of each muffin.

3 Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. 4 Meanwhile, zest and juice the orange and grate the ginger. Whisk together the icing sugar, orange zest and juice and grated ginger until smooth. 5 Drizzle the ginger-orange glaze over the cooled muffins, allowing it to set before serving.

VEGAN

VEGGIE

MAR V E L L OUS

Bring a playful twist to classics and shake up your feast with these unexpected ﬂ avour combinations

Mince pie berry crumble

MINCE PIE BERRY CRUMBLE

This festive dessert combines the rich, spiced fruit ﬁlling of traditional mince pies with a buttery, crumbly topping, offering a delicious twist on a holiday classic.

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 6-8

For the filling

1 lemon

300g frozen mixed berries

300g fruit mincemeat

1 tbsp Spinneysfood Fine Grain White Sugar

1 tsp vanilla extract

For the crumble topping

150g Spinneysfood All-Purpose Flour

100g Spinneysfood Salted Butter, cold

75g Spinneysfood Demerara Sugar

50g rolled oats

50g Spinneysfood Ground Almonds

½ tsp Spinneysfood Fine Cinnamon

A pinch of Spinneysfood Fine Sea Salt

To serve

500g Spinneysfood Madagascan Vanilla Beans Ice Cream

1 Preheat the oven to 180°C, gas mark 4. Lightly grease a baking dish (approx. 20cm x 20cm).

2 Juice the lemon into a large mixing bowl. Add the mixed berries, fruit mincemeat, sugar and vanilla extract. Gently toss the mixture until everything is evenly combined. Transfer the berry mixture into the baking dish and spread it out evenly. 3 In another mixing bowl, combine the flour, butter, sugar, rolled oats, ground almonds, cinnamon and salt. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some larger chunks for added texture. Evenly sprinkle the crumble mixture over the berry and mincemeat filling. 4 Place the baking dish in the oven and bake for approx. 30-35 minutes, or until the crumble is golden and the filling is bubbling.

5 Once baked, remove the berry mince pie crumble from the oven and let it cool slightly before serving. 6 Serve warm with a scoop of vanilla ice cream.

BAKLAVA NUT ROAST

Prep time: 30 minutes

Cook time: 1 hour

Serves: 6-8

For the nut roast

200g mixed nuts (walnuts, almonds, cashews, etc.)

1 onion

2 garlic cloves

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tsp Spinneysfood Fine Cinnamon

1 tsp ground allspice

1 tsp Spinneysfood Fine Cumin

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Mint

50g Spinneysfood Dried Apricots

50g pistachios

100g breadcrumbs

1 x 200g tin lentils

3 tbsp tahini

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

2 large Spinneysfood Organic Free-Range Eggs

9 phyllo sheets

30g pistachio slivers

For the syrup

1 lemon

100ml Spinneysfood Bottled Drinking Water

100g Spinneysfood Fine Grain White Sugar

2 tbsp Spinneysfood Organic Natural Honey

1 Spinneysfood Cinnamon Stick

1 Preheat the oven to 180°C, gas mark 4. Grease and line a loaf tin with baking paper and set aside. 2 In a food processor, pulse the mixed nuts until coarsely chopped. Finely chop the onion and mince the garlic. Heat the olive oil in a frying pan over a medium

heat. Sauté the onion and garlic until soft and translucent, approx. 5 minutes. Add the spices to the pan and cook for a further minute until fragrant. Chop the herbs, dried apricots and pistachios. In a large mixing bowl, combine all the ingredients – except the phyllo and pistachio slivers – and mix until everything is combined. 3 Lay 2 strips of phyllo pastry on the base of the loaf tin, brushing each layer with melted butter. Top the phyllo with one-third of the nut mixture. Repeat this twice for a total of 3 layers. Top the final layer of nut roast with 3 sheets of phyllo, brushing each layer with melted butter. Score the top layer into strips and place the loaf tin in the oven and bake for 40-45 minutes until the phyllo is golden and crispy. 4 Meanwhile, prepare the syrup. Juice the lemon into a saucepan. Add in the water, sugar, honey and cinnamon stick. Bring to a boil over a medium heat, then reduce the heat and simmer for 5 minutes until slightly thickened. Remove from the heat and allow to cool. 5 Once the nut roast is baked, remove it from the oven and pour the warm syrup evenly over the top. Finely chop the pistachio slivers and scatter over the nut roast. 6 Allow the nut roast to cool slightly before slicing and serving.

VEGGIE

Baklava nut roast

ROAST BEEF YORKSHIRE PUDDING TACOS

This is a British take on the Sunday roast, but we have all your favourite ﬂavours converging in a taco made from a crisp Yorkshire pudding, topped with tender beef and tangy cabbage pickle.

Prep time: 20 minutes

Cook time: 25 minutes

Serves: 4

For the Yorkshire puddings

4 large Spinneysfood Organic Free-Range Eggs

200ml Spinneysfood Full Fat Fresh Milk

140g Spinneysfood All-Purpose Flour

½ tsp pinch of Spinneysfood Fine Sea Salt

90ml Spinneysfood Pure Sunﬂower Oil

For the quick pickled cabbage

200g red cabbage

100ml Spinneysfood Organic White Grape Vinegar

1 tbsp Spinneysfood Extra Fine Caster Sugar

1 tsp Spinneysfood Fine Sea Salt

For the wholegrain mustard and sour cream sauce

1 lemon

100g Spinneysfood Sour Cream

2 tbsp wholegrain mustard

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the filling

300g ready-made roast beef

150g rocket

1 Preheat the oven to 240°C, highest gas mark. 2 In a bowl, whisk together the eggs and milk. Whisk the flour and salt together in a separate bowl. Whisk the egg-milk mixture into the flour until you have a smooth batter. Let the batter rest for at least 30 minutes while you prepare the filling. 3 Add 1 tablespoon of oil to each compartment of a large 6-hole muffin tin. Place the tin in the oven for 15-20 minutes until the oil is very hot. Carefully pour the batter into each compartment, filling it about halfway. Bake for 15 minutes before lowering the oven to 180°C, gas mark 4. Continue baking for an additional 10-15 minutes until the puddings are puffed up and golden brown. 4 Using a mandolin, thinly slice the cabbage. Combine the cabbage with the vinegar, sugar and salt in a bowl. Toss well. Set aside for at least 15 minutes to pickle. 5 To make the sauce, juice the lemon into a small bowl. Add in the sour cream, wholegrain mustard, salt and pepper. 6 Once the Yorkshire puddings are ready, remove them from the oven and allow to cool slightly. Fill each Yorkshire pudding with the roast beef, pickled cabbage and rocket. Drizzle over the sauce. 7 Arrange the filled Yorkshire puddings tacos on a platter and serve immediately.

GINGERBREAD BLONDIES

Prep time: 15 minutes

Cook time: 30 minutes

Makes: 9

For the blondies

230g Spinneysfood Salted Butter

130g Spinneysfood Light Muscovado Sugar

135g molasses syrup

1 large Spinneysfood Organic Free-Range Egg

1 large egg yolk

1 tbsp vanilla extract

260g Spinneysfood All-Purpose Flour

1 tsp bicarbonate of soda

½ tsp Spinneysfood Fine Sea Salt

½ tsp Spinneysfood Fine Ginger

¼ tsp mixed spice

100g white chocolate

For the gingerbread

60g Spinneysfood Salted Butter

40g Spinneysfood Dark Muscovado Sugar

100g golden syrup

1 large Spinneysfood Organic Free-Range Egg

80g Spinneysfood All-Purpose Flour

2 tsp Spinneysfood Fine Ginger

1 tsp mixed spice

1 tsp bicarbonate of soda

For the icing

150g cream cheese, room temperature

50g Spinneysfood Salted Butter

200g Spinneysfood Super Fine Icing Sugar

1 tbsp vanilla extract

To decorate

6 gingerbread men

1 Preheat the oven to 180°C, gas mark 4. Line a 22cm x 22cm square baking tin with baking paper. 2 Melt the butter in a medium-sized bowl and whisk in the brown sugar, molasses, egg, egg yolk and vanilla extract. Whisk together until the mixture is thick and smooth. Sift in the flour, bicarbonate of soda, salt and spices. Roughly chop the white chocolate and fold into the mixture. Pour the batter into the lined baking tin. 3 To make the gingerbread, cream the butter and sugar well until very pale and fluffy. Whisk in the golden syrup and egg before folding in the flour, spices and bicarbonate of soda. Drop spoonfuls of the cookie dough into the blondie batter and swirl them together. Bake for approx. 35 minutes or until golden and a toothpick inserted comes out clean. 4 To make the icing, beat the cream cheese in a bowl until it is fully combined. Add the softened butter and beat until combined. Slowly add the icing sugar and vanilla extract and continue to beat until smooth and lump free. 5 Allow the blondies to cool completely before spreading a generous layer on the icing on top. Finish with the gingerbread men. 6 Cut into 9 large squares or 16 smaller ones and serve.

VEGGIE

Roast beef Yorkshire pudding tacos

Gingerbread blondies

Santa’s sack of potatoes

Dig in to everyone’s favourite holiday ingredient with salads and sides that put the potato centre stage of your festive spread

ROASTED POTATO SALAD WITH PICKLED RED ONION AND MINT YOGHURT

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 6

For the roasted potatoes

600g Spinneysfood Nicola Potatoes

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the mint yoghurt

1 lemon

Handful of Spinneysfood Fresh Mint

1 garlic clove

300g Spinneysfood Full Fat Greek Yoghurt

1 tsp Spinneysfood Organic Natural Honey

To serve

50g pickled red onions

Handful of Spinneysfood Fresh Parsley

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 Preheat the oven to 200°C, gas mark 6.

Line a baking tray with baking paper and set it aside. 2 Peel and quarter the potatoes into

VEGGIE

wedges, then toss them in a bowl with the olive oil, salt and pepper. Spread them out in a single layer on the prepared baking tray. Roast for 4045 minutes or until the potatoes are golden and crispy on the outside and fork-tender.

3 Meanwhile, make the mint yoghurt. Zest and juice the lemon. Finely chop half the mint. Mince the garlic. Mix the mint, garlic, Greek yoghurt, honey and the lemon zest and juice in a large bowl. 4 Once the potatoes are cooked, let them cool slightly. 5 Spread the yoghurt in a serving dish. While the potatoes are still warm, place them on the mint yoghurt and top with the pickled onions, remaining whole mint leaves and fresh parsley. Drizzle over the olive oil and serve immediately.

You can roast the potatoes ahead of time and reheat them in the air fryer before dressing them with the remaining ingredients.

SMASHED ROASTED BABY POTATOES WITH GREEN OLIVE AND CAPER BUTTER

To add more variety to this dish, you can swap out the green olive and caper dressing for marinated peppers or other vegetables for different ﬂavours.

Prep time: 20 minutes

Cook time: 50 minutes

Serves: 2

For the smashed roasted baby potatoes

1kg baby potatoes

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the green olive and caper butter

3 garlic cloves

2 tbsp capers, plus extra for serving

50g green olives

Handful of Spinneysfood Fresh Parsley

Handful of fresh oregano

Handful of Spinneysfood Fresh Thyme

1 lemon

60g Spinneysfood Unsalted Butter

To serve Fresh oregano

1 Preheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper. 2 Place the baby potatoes in a large pot, cover them with VEGGIE

Roasted potato salad with pickled red onion and mint yoghurt

water and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, approx. 15-20 minutes. Drain the potatoes and allow them cool slightly.

3 Once the potatoes are cool enough to handle, place them on the baking tray. Using the bottom of a glass or a potato masher, gently flatten each potato slightly. Drizzle the olive oil over the smashed potatoes and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the edges are golden and crispy. 4 Meanwhile, make the green olive and caper butter. Mince the garlic and roughly chop the capers and olives. Chop the herbs. Zest and juice the lemon. Melt the butter in a small saucepan over a low heat. Add the minced garlic, lemon zest, capers, green olives and herbs. Cook for 2-3 minutes, stirring frequently, until the garlic is fragrant and the flavours are well combined. Adjust the seasoning and add the lemon juice. Remove from the heat. 5 Once the potatoes are cooked, transfer them to a serving platter. Drizzle over the warm flavoured butter mixture, making sure to evenly distribute the capers and olives. 6 Scatter over the fresh oregano. Serve with extra capers on the side.

GREEN GODDESS SKORDALIA DIP WITH POTATO CRISPS

Prep time: 5 minutes

Serves: 8

For the skordalia

4 garlic cloves

60g blanched almonds

120ml Spinneysfood Mediterranean Extra Virgin Olive Oil

1 lemon

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Basil

Handful of Spinneysfood Fresh Chives

Handful of fresh tarragon

120g Spinneysfood Sour Cream

500g Spinneysfood Mashed Potatoes

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste 1-2 tbsp water

To serve

40g Spinneysfood Walnuts

Spinneysfood Fresh Parsley

150g Spinneysfood Original Hand Cooked Crisps

1 Place the garlic, almonds, olive oil, juice of the lemon and all the herbs in the jar of a blender. Blitz until smooth and creamy.

2 Transfer the green goddess mixture to a bowl, then mix in the sour cream and mashed potatoes. Season with salt and pepper, adjusting the consistency with water, if needed. 3 Toast the walnuts in a dry pan and roughly chop them. Roughly chop the parsley. 4 Spoon the green goddess skordalia dip into a large serving bowl and top with the toasted walnuts and parsley.

5 Serve with the crisps.

DUCK FAT AND SAGE HASSELBACK POTATOES

Prep time: 15 minutes

Cook time: 50 minutes

Serves: 4

8-10 russet potatoes

Handful of Spinneysfood Fresh Sage

1 garlic clove

4 tbsp duck fat

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper and set it aside. 2 Place two wooden spoons on a chopping board and position a potato between them. Using a sharp knife, carefully slice the potato, cutting down to the spoons to prevent slicing through the potato completely. Repeat with the remaining potatoes. 3 Finely chop half of the sage and mince the garlic. 4 In a small saucepan, melt the duck fat over a low heat. Add the garlic, sage and a pinch of salt.

5 Arrange the potatoes in the baking tray and generously baste them with the duck fat mixture. Season with more salt and freshly ground black pepper. Place the remaining whole sage leaves over the potatoes. 6 Roast the potatoes for 30 minutes. Remove from the oven and baste them again with more duck fat. Continue roasting

Smashed roasted baby potatoes with green olive and caper butter

VEGGIE

TOP TIP!

To make the skordalia, use Spinneysfood Classic Basil Pesto instead of the herbs for a hassle-free, quick alternative.

Green goddess skordalia dip with potato crisps

OH WHAT FUN

TOP TIP!

For a healthier alternative, brush the hasselback potatoes with the duck fat and cook them in an air fryer instead of baking.

Duck fat and sage hasselback potatoes

for a further 15-20 minutes until the edges are crispy and golden. 7 Serve the potatoes on a platter topped with the browned sage leaves. Drizzle over the remaining duck fat and serve.

CHEESY

SCALLOPED SWEET POTATO BAKE

The scalloped name comes from the shape created by the multiple layers of overlapping potatoes.

Prep time: 25 minutes

Cook time: 30 minutes

Serves: 6

5 large Spinneysfood Jewel Sweet Potatoes

2 tbsp Spinneysfood Salted Butter

2 garlic cloves

240ml single cream

240ml Spinneysfood Full Fat Fresh Milk

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

¼ tsp ground nutmeg

150g Spinneysfood Grated Mild Cheddar

50g Spinneysfood Grated Mozzarella

25g Spinneysfood Grated Parmigiano Reggiano

To serve

2 tbsp Spinneysfood Natural Sea Salt Flakes

1 tbsp Spinneysfood Dried Oregano

1 Preheat the oven to 190°C, gas mark 5.

2 Using a mandolin, thinly slice the sweet potatoes lengthways. Bring a large pot of water to a boil and blanch the potato slices for 2 minutes until lightly softened. 3 In a small pot, melt the butter over a medium heat. Grate the

garlic into the pot and sauté for 1-2 minutes before adding the cream and milk. Season with salt, pepper and the nutmeg, stirring well to combine. Remove from the heat and set aside for 5 minutes for the flavours to infuse. 4 In a large 22cm oven dish, arrange the sweet potato slices in overlapping layers. Pour the infused cream mixture over the potatoes. Cover with aluminium foil and transfer to the oven. Bake for approx. 25-30 minutes. Remove from the oven, remove the foil and evenly sprinkle the grated Cheddar, mozzarella and Parmigiano Reggiano over the sweet potatoes. Return to the oven and bake for a further 15 minutes or until the sweet potatoes are tender and the cheese is bubbly and golden brown. 5 Mix the sea salt flakes and dried oregano in a bowl and sprinkle over the sweet potato bake before serving.

We work with trusted farmers to source the tastiest varieties of potatoes and sweet potatoes.

Cheesy scalloped sweet potato bake

VEGGIE

Sweet Potatoes

Melissa’s Dutch Yellow Peewee Potatoes

Spinneysfood Red Potatoes

Spinneyfood Nicola Potatoes Russet potatoes

All knead you

NO-KNEAD CRANBERRY WALNUT BREAD

Prep time: 25 minutes (plus prooﬁng time)

Cook time: 40 minutes

Makes: 1 loaf

125ml boiling Spinneysfood Bottled Drinking Water

250ml cold Spinneysfood Bottled Drinking Water

2 tsp instant yeast

95g Spinneysfood Walnuts

50g dried cranberries

450g bread ﬂour

2 tsp Spinneysfood Fine Sea Salt

50g fresh cranberries

2 tsp Spinneysfood Natural Sea Salt Flakes

1 Pour the boiling and cold water into a large bowl and add the yeast. Set aside until foamy, approx. 5 minutes. 2 Roughly chop the nuts and dried cranberries. In a separate large bowl, mix together the flour, salt, nuts and dried cranberries. Pour in the warm water mixture and stir until everything is combined. The dough will be very sticky. Cover the bowl with cling film and set aside at room temperature until doubled in size, approx. 2-3 hours, or overnight in the fridge. 3 Once doubled in size, turn the dough out onto a lightly floured work surface. Stretch it into a flat rectangle before sprinkling over the fresh cranberries, folding it over and shaping it into a rough ball. Place the dough on a large piece of baking paper (large enough to fit into your pot and safe for high heat). Transfer the dough and baking paper into a bowl so the dough doesn’t spread too much as it rests. Cover the dough with a clean tea towel and set aside to rest for 30 minutes. 4 Preheat the oven to 230°C, gas mark 8. Place a large Dutch oven or heavyduty pot with its lid into the oven for 30 minutes to preheat. 5 Using a sharp knife or kitchen scissors, score the top of the dough. Sprinkle over the salt. Carefully remove the Dutch oven from the oven. Using the baking paper, lift the dough and place

it, baking paper included, into the hot pot. Cover with the lid, return to the oven to bake for 30 minutes. Remove the lid and continue baking for a further 8-10 minutes, or until the bread is golden brown and cooked through. Test for doneness by tapping the bread lightly, if it sounds hollow, it’s done. Alternatively, you can use an instant-read thermometer to check that the centre of the bread is around 90°C. 6 Remove the pot from the oven, carefully transfer the bread to a wire rack and cool for 1 hour before slicing. Store any leftover bread at room temperature in an airtight container for up to 1 week.

CHEESE AND MANGO ACHAR TWISTED WREATH BREAD

Brioche dough is rich and buttery, so this wreath will be slightly softer and ﬂufﬁer than standard bread dough.

Prep time: 45 minutes (plus prooﬁng time)

Cook time: 40 minutes

Makes: 1 wreath

For the brioche dough

375g Spinneysfood All-Purpose Flour

2 tsp instant yeast

1 tbsp Spinneysfood Fine Grain White Sugar

1 tsp Spinneysfood Fine Sea Salt

120ml Spinneysfood Fresh Full Fat Milk

3 large Spinneysfood Organic Free-Range Eggs

150g Spinneysfood Salted Butter

For the filling

200g Spinneysfood Mild Cheddar

100g Spinneysfood Mozzarella

100g mango achar

For egg wash

1 large Spinneysfood Organic Free-Range Egg

1 tbsp water

1 In a large bowl, whisk together the flour, yeast, sugar and salt. In a separate bowl, warm the milk to approx. 35°C then whisk in the eggs.

Add the warmth of freshly baked breads and rolls to your festive spreads with our rosemary, pumpkin and pecan focaccia, no-knead cranberry walnut bread, and more to bring holiday cheer with every single bite

VEGGIE

VEGAN

Gradually pour the milk mixture into the dry ingredients, stirring until a rough dough forms. Knead the dough by hand or in a stand mixer, fitted with the dough hook attachment, for approx. 3 minutes, until it starts to come together. Soften the butter and cut it into cubes. Gradually add the butter, a few cubes at a time, while kneading. Continue kneading until the dough becomes soft, smooth and elastic (approx. 8-10 minutes in a mixer or 10-12 minutes by hand). Place the dough into a greased bowl, cover it with cling film or a tea towel, and let it proof in a warm place for 1½-2 hours, or until it has doubled in size. 2 Grate the cheeses into a bowl and mix them with the mango achar. 3 Once the dough has risen, punch it down and transfer to a floured surface. Roll it into a large rectangle, approx. 40cm x 30cm. Spread the cheese and mango achar mixture evenly over the dough, leaving a small border around the edges. Roll the dough tightly from the long side into a log. Slice the log lengthways to create two long halves. Twist the halves together, with the cut sides facing up. Shape the twisted dough into a wreath, pinching the ends together to form a ring. Place the wreath on a baking tray lined with parchment paper. Cover loosely with a tea towel or cling film and allow it to rise again for 45 minutes to 1 hour. 4 Preheat the oven to 180°C, gas mark 4. 5 Whisk the egg and water together then brush the egg wash over the top of the wreath.

6 Bake for 35-40 minutes, or until golden brown and puffed. If it browns too quickly, cover it with a sheet of aluminium foil after 15 minutes. Once baked, remove the wreath from the oven and let it cool slightly on a wire rack. 7 Serve while warm as an appetiser, snack, or main dish.

SAUSAGE-STUFFED PRETZEL ROLLS

Prep time: 50 minutes (plus prooﬁng time)

Cook time: 30 minutes

Makes: 12

For the dough

125ml boiling Spinneysfood Bottled Drinking Water

250ml cold Spinneysfood Bottled Drinking Water

2 tbsp Spinneysfood Fine Grain White Sugar

2¼ tsp instant yeast

2 tbsp Spinneysfood Salted Butter

2 large Spinneysfood Organic Free-Range Eggs

2 tsp Spinneysfood Fine Sea Salt

640g bread ﬂour

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

For the filling

1 small brown onion

1 garlic clove

Handful of Spinneysfood Fresh Sage

Handful of Spinneysfood Fresh Rosemary

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

300g Spinneysfood Beef Sausages or Spinneysfood

Chicken Sausages

½ tsp ground nutmeg

50g dried sultanas

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For boiling the rolls

2-3L Spinneysfood Bottled Drinking Water

4 tsp bicarbonate of soda

For egg wash

1 large Spinneysfood Organic Free-Range Egg

1 tbsp Spinneysfood Organic Natural Honey

For the topping

1 tbsp Spinneysfood White Sesame Seeds

2 tsp Spinneysfood Natural Sea Salt Flakes

1 Combine the boiling water and cold water in a large bowl. Place the water in the bowl of a stand mixer fitted with a dough hook. Add in the sugar and yeast and set aside for 5 minutes or until frothy. In a separate bowl, melt the butter and cool slightly before whisking in the eggs. Add the egg mixture to the yeast mixture and set the mixer on a medium speed. Combine the salt and flour. Add half the flour to the mixture and mix until it forms a shaggy dough. With the mixer running at medium-low speed, gradually add the remaining flour (you may not need it all. The dough can become too dry if you add too much flour). Knead the dough until it forms a soft smooth ball, approx. 5 minutes. Lightly

COOK’S NOTE

Allow the dough to rest in the fridge overnight for more complex flavours to develop and incorporate frozen or fresh cranberries right before shaping.

No-knead cranberry walnut bread

Cheese and mango achar twisted wreath bread

Sausage-stuffed pretzel rolls

TOP TIP!

When filling the rolls, ensure the dough is thicker at the base so the filling won’t seep through.

Rosemary, pumpkin and pecan focaccia

The rosemary, pumpkin and pecan focaccia is perfect for Christmas, but it can be easily customised by topping it with other vegetables and herbs of your choice.

grease the top of the dough with the oil and cover with cling film. Set the dough aside at room temperature for approx. 1½ hours or until doubled in size. 2 To make the filling, finely dice the onion, mince the garlic and finely chop the herbs. Heat 1 tablespoon of olive oil in a pan over a medium heat. Add the onion and garlic and sauté until softened, approx. 3 minutes. Remove the sausages from their casing. Add the sausage meat to the pan, breaking it up with a spoon. Sauté until browned and fully cooked through. Stir in the remaining ingredients. Cook for approx. 1-2 minutes. Remove from the heat and let the sausage mixture cool completely. 3 Once the dough has doubled in size, gently remove it from the bowl and place it on a lightly floured surface. Knock the dough down and shape it into a rectangle. Using a sharp knife or bench scraper, divide the dough into 12 equal portions, approx. 95g each. Roll each portion out into a square and place 1 tablespoon (25g) of the sausage meat in the centre. Pinch all four corners to the centre and seal completely. Roll into a smooth ball and place on a baking tray lined with parchment paper. Leave enough space between each ball for them to double in size. Spray with cooking spray and cover loosely with cling film. Set aside to double in size, approx. 1 hour. 4 Meanwhile, fill a large pot ¾ of the way with water. Bring to a boil and add the bicarbonate of soda. 5 Preheat the oven to 200°C, gas mark 6. 6 Working in batches, gently place 2-3 of the rolls in the water and poach for 1 minute. Using a slotted spoon, remove the rolls from the pot and return to the lined baking tray, approx. 5cm apart. Using a pair of kitchen scissors or a sharp knife, snip a cross at the top of each bun. 7 Whisk together the egg and honey and brush over the rolls. Finish with a sprinkle of sesame seeds and salt flakes. 8 Place in the oven for approx. 20 minutes or until golden brown and cooked through. Remove from the oven and place on a cooling rack for 5 minutes. 9 Serve while warm.

ROSEMARY, PUMPKIN AND PECAN FOCACCIA

Prep time: 30 minutes (plus prooﬁng time)

Cook time: 40 minutes

Makes: 1 focaccia

For the dough

125ml boiling Spinneysfood Bottled Drinking Water

375ml cold Spinneysfood Bottled Drinking Water

2½ tsp active dry yeast

515g bread ﬂour

2 tsp Spinneysfood Fine Sea Salt

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

For the pumpkin

250g pumpkin

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

For the topping

1 tbsp Spinneysfood Natural Sea Salt Flakes

50g whole pecan nuts

Handful of Spinneysfood Fresh Rosemary

1 Pour the boiling and cold water into a large bowl and stir – the water should be lukewarm. Sprinkle the yeast over the water and set aside for approx. 5 minutes or until foamy. In a separate bowl, whisk the flour and salt together. Add the flour to the yeast mixture and stir until a sticky dough forms. Coat the surface of the dough with 1 tablespoon of olive oil and cover with a damp tea towel or cling film. Place in the fridge overnight or for up to 3 days. 2 Line a 23cm x 33cm baking tray with baking paper. Remove the dough from the fridge and deflate it by pulling the sides towards the centre while rotating the bowl to form a ball. Drizzle 2-3 tablespoons of olive oil in the lined tray. Place the dough in the tray and cover with a clean tea towel and set aside at room temperature for 3-4 hours. 3 Preheat the oven to 220°C, gas mark 7. 4 Using a peeler, peel the pumpkin into thick ribbons and place them in a large bowl, then drizzle with oil and season with salt. 5 Once the dough has doubled, lightly stretch it into the pan by pulling the edges into the corners. Drizzle the oil over the dough, lightly oil your hands and evenly dimple the dough. Scatter the pumpkin ribbons over the surface, sprinkle over the salt flakes and place the tray in the oven. 6 Bake for 25 minutes or until golden and crisp. Meanwhile, roughly chop the nuts. After 25 minutes, sprinkle the nuts over the focaccia and bake for a further 5 minutes or until lightly toasted. 7 Remove from the oven and transfer to a cooling rack. Allow to cool slightly before slicing and serving.

We bring in a range of soft, buttery panettone for the festive season.

Vergani Orange and Chocolate Panettone

Vergani Salted Caramel and White Chocolate Panettone

Vergani Black Cherries Panettone

Bauli Chocolate Panettone

Bauli Classic Panettone

VEGAN

Holly jolly CHOPS

Welsh farmers are renowned world over for producing lamb that is tender and sweet. Their ﬂ ocks graze on lush grasses and wild herbs, which give the meat its superior ﬂ avour and texture. These recipes celebrate Welsh Lamb and are ideal for festive occasions

Welsh Lamb shanks in rosemary gravy with sage crust

WELSH LAMB SHANKS IN ROSEMARY GRAVY WITH SAGE CRUST

This dish features PGI Welsh Lamb shanks, which are slow-cooked in a rosemary-infused gravy and sealed under a ﬂatbread crust infused with sage. Its warm, traditional ﬂavours will be perfect for festive spreads.

Prep time: 45 minutes

Cook time: 3 hours 30 minutes

Serves: 4

For the lamb shanks

1 large brown onion

2 garlic cloves

2 large carrots

2 stalks celery

2 tbsp Spinneysfood Pure Sunﬂower Oil

4 Welsh Lamb shanks

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

2 tbsp Spinneysfood All-Purpose Flour

750ml lamb or beef stock

1 tbsp tomato paste

2 sprigs Spinneysfood Fresh Rosemary

For the sage crust

Handful of fresh sage leaves, plus extra for decorating the crust

240g Spinneysfood All-Purpose Flour

¼ tsp bicarbonate of soda

¼ tsp Spinneysfood Fine Sea Salt

5 tbsp Spinneysfood Pure Sunﬂower Oil

125ml Spinneysfood Bottled Drinking Water (approx.)

1 Preheat the oven to 160°C, gas mark 3.

2 Finely chop the onion and garlic. Peel and chop the carrots and celery into large chunks.

3 Heat the sunflower oil in a large, ovenproof pot over a medium-high heat. Season the lamb shanks generously with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside. To the same pot, add the onion, garlic, carrots and celery. Sauté for 5-7 minutes until softened. Sprinkle in the flour and cook, stirring for approx. 2 minutes. Gradually add the stock and tomato paste, stirring constantly to prevent lumps. Add the rosemary sprigs and season to taste. Return the lamb shanks to the pot, ensuring they are submerged in the gravy. Cover with a lid and transfer to the oven. Cook for approx. 2½-3 hours, until the lamb is tender and falling off the bone. 4 To make the crust, finely chop the sage and place it in a large bowl. Add in the flour, bicarbonate of soda and salt, and whisk together. In a separate jug, whisk together 2 tablespoons of sunflower oil and water. Gradually pour the water mixture into the flour, mixing until a smooth dough forms. Cover with a damp tea towel and set aside to rest for 30 minutes. 5 Once the lamb shanks are cooked, remove the pot from the oven and increase the oven temperature to 180°C, gas mark 4. 6 On a lightly floured surface, roll

out the dough to a thickness of 6mm. Carefully lay the dough over the top of the pot, trimming any excess around the edges. Press the edges to seal. Use the remaining dough to cut out star shapes. Decorate the crust with the dough stars and whole sage leaves, pressing them gently onto the dough. Brush the remaining sunflower oil over the crust. 7 Place the pot on a baking tray and bake for 20 minutes, or until the dough is golden brown. Remove from the oven and let it rest for 15 minutes. 8 Tear off pieces of the crust to reveal the succulent lamb shanks beneath. Serve with your choice of sides.

HERBED WELSH LAMB RACK WITH CELERIAC STEAKS

This is an elegant meal perfect for special occasions, paired with a fresh pea and artichoke salad.

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 4

For the celeriac steaks

1 large celeriac (celery root)

2 tbsp Spinneysfood Pure Sunﬂower Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the herbed lamb rack

50g Spinneysfood Salted Butter

Herbed Welsh Lamb rack with celeriac steaks

Za’atar rubbed Welsh Lamb leg with roasted lemons

Pulled Welsh Lamb shoulder with roasted b’zar-spiced vegetables

1 sprig Spinneysfood Fresh Basil

1 sprig tarragon

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Rosemary

Handful of Spinneysfood Fresh Thyme

60g Panko breadcrumbs

2 garlic cloves

2 frenched Welsh Lamb racks

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 tbsp Dijon mustard

For the pea and artichoke salad

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tbsp lemon juice

1 tsp Dijon mustard

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 jar (200g) artichoke hearts

200g frozen peas, thawed

50g Spinneysfood Organic Baby Spinach leaves

1 Preheat the oven to 200°C, gas mark 6.

2 Peel the celeriac and slice into 2cm-thick steaks. Place the celeriac steaks on a baking tray, drizzle with the sunflower oil and season with salt and pepper. Place in the oven for 30 minutes. 3 Meanwhile, place the butter, herbs, breadcrumbs and peeled garlic cloves in a food processor and pulse until combined. Remove from the food processor and place between two large sheets of baking paper. Using a rolling pin, roll out until 1cm thick, it should be big enough to cover both lamb racks. Place in the freezer until set. 4 Trim any excess fat from the lamb racks and pat it dry with paper towels. Season with salt and pepper. Coat the lamb with the mustard. Remove the rolled-out herb mixture and press it onto the mustard-coated lamb racks to create an even crust. 5 Once the celeriac steaks have cooked for 30 minutes, arrange the lamb racks over them. Roast for approx. 25-30 minutes, until the lamb reaches an internal temperature of 60°C (medium-rare) and the celeriac steaks are golden and tender. Remove from the oven and let the lamb rest for approx. 10 minutes before slicing. 6 To make the salad, place the olive oil, lemon juice, Dijon mustard, salt and pepper in a large bowl and whisk to combine. Drain and quarter the artichoke hearts. Add to the bowl along with the peas and baby spinach. Toss gently to combine. 7 Slice the lamb racks into individual chops. Place one celeriac steak on each plate, topped with two lamb chops. Serve alongside the pea and artichoke salad.

ZA’ATAR RUBBED WELSH LAMB LEG WITH ROASTED LEMONS

Rubbed with fragrant za’atar and roasted alongside tangy lemons, this juicy Welsh Lamb leg is the perfect centrepiece for a festive meal. We served it along with sumac-pickled onions and fresh mint tabbouleh.

Prep time: 30 minutes

Cook time: 1 hour 45 minutes

Serves: 6-8

For the lamb leg

2 garlic cloves

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

4 tbsp Spinneysfood Za’atar

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

2½kg bone-in Welsh Lamb leg

For the roasted lemons

4 large lemons

Spinneysfood Mediterranean Extra Virgin Olive Oil, for drizzling

For the sumac-pickled onions

1 medium red onion

1½ tsp sumac

2 tbsp lemon juice

tsp Spinneysfood Fine Sea Salt

For the mint tabbouleh

180ml Spinneysfood Bottled Drinking Water

45g bulgur wheat

2 large Spinneysfood Tomatoes on the Vine

2 small Spinneysfood Organic Cucumbers

100g Spinneysfood Fresh Mint

100g Spinneysfood Fresh Parsley

4 Spinneysfood Spring Onions

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp lemon juice

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

To serve

4 Arabic breads

1 Preheat the oven to 180°C, gas mark 4. 2 Finely chop the garlic. In a small bowl mix together the olive oil, za’atar, garlic, salt and pepper to form a paste. Rub the mixture all over the lamb leg, massaging it into the meat. Place the lamb leg on a large roasting tray. Roast for 1 hour 30 minutes, or until the internal temperature reaches 60°C for medium. 3 Halve the lemons. Halfway through the lamb roasting time, add the lemons, cut side up, to the tray and drizzle with a little olive oil. 4 Thinly slice the onion into rings. In a small bowl, combine the onion slices, sumac, lemon juice and salt. Toss well to coat. Let the onions pickle for at least 20 minutes before serving, or transfer to a sealed, airtight container and refrigerate for up to 3 days. 5 Bring a pot of salted water to a boil. Add the bulgur wheat to the boiling water and cook for approx. 10 minutes or until tender. Drain and rinse. Finely chop the tomatoes, cucumbers, mint, parsley and spring onions. Fluff the bulgur wheat with a fork and add the chopped vegetables and herbs. Drizzle over the olive oil and lemon juice and season with salt and pepper. Toss to combine. 6 Once the lamb

is ready, allow it to rest for 15 minutes before slicing. Place the lamb on a serving platter along with the roasted lemons, sumac-pickled onions and tabbouleh.

PULLED WELSH LAMB SHOULDER WITH ROASTED B’ZAR-SPICED VEGETABLES

This recipe was inspired by the traditional Arabic dish called thareed laham. The Welsh Lamb is slow-cooked with aromatic spices and served alongside roasted vegetables.

Prep time: 30 minutes

Cook time: 3 hours

Serves: 4-6

For the lamb shoulder

2 Spinneysfood Tomatoes on the Vine

1 medium brown onion

10cm piece fresh ginger

2 garlic cloves

2 tbsp tomato paste

2kg bone-in Welsh Lamb shoulder

4 black dried limes, pierced in a few places

2 Spinneysfood Bay Leaves

2 dried chillies

2 tbsp b’zar spice mix

1 tbsp Spinneysfood Fine Cumin

1 tsp Spinneysfood Fine Black Pepper

Spinneysfood Fine Sea Salt, to taste

For the roasted vegetables

18 baby carrots

18 baby potatoes

18 baby courgettes

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp b’zar spice mix

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

To serve

4 regag or ﬂatbreads

1 Preheat the oven to 180°C, gas mark 4.

2 Quarter the tomatoes and onion. Peel and roughly chop the ginger and garlic. Place the tomatoes, onion, ginger, garlic and tomato paste in a food processor and blend until smooth. Place the lamb in a roasting dish and coat with the tomato purée. Add the dried limes, bay leaves, chillies, spices and seasoning around the lamb. Cover with aluminium foil and slow cook for approx. 3 hours or until the meat is falling off the bone.

3 In a large bowl, toss the baby carrots, potatoes and courgettes with the olive oil, b’zar spice, salt and pepper. Spread the vegetables in a single layer on a baking tray and roast for 30-35 minutes, or until golden and tender, turning halfway through. 4 Arrange the pulled lamb on a serving platter, spooning over some of the gravy from the dish. Serve with the roasted b’zar-spiced vegetables on the side and regag or flat bread.

Classic festive mains have been given an Eastern twist! Enjoy a showstopping seafood tower with kunafa-wrapped lobster tails, falafel-stuffed roasted chicken, tahini-baked salmon and more!

MERRY mains

Seafood tower with kunafa-wrapped lobster tails

TOP TIP!

Save the duck fat from the roasting tray to add extra flavour to a variety of side dishes.

Star anise, chilli and pineapple glazed duck

Roasted turkey with dried lemon rub

Pistachio and herb-crusted roast beef with mint peas

TOP TIP!

Use a small metal bowl to hold the beef upright while baking to ensure an even roast.

SEAFOOD TOWER WITH

KUNAFA-WRAPPED LOBSTER TAILS

This showstopping main course uses a few shortcuts courtesy of Spinneys, and the kunafa-wrapped lobster tails can easily be made a day ahead and refrigerated until you’re ready to use them.

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 4

4 lobster tails

6 large prawns

500g kunafa pastry

2-3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 shallot

2 tbsp Spinneysfood Organic Red Grape Vinegar

6 Dibba Bay oysters

200g Spinneysfood Prawn Cocktail

200g Spinneysfood Mild Salsa

30g caviar of your choice

1 lemon

1 Preheat the oven to 200°C, gas mark 6. 2 Bring a large pot of salted water to the boil. Insert a skewer into the tail of each lobster and carefully drop them into the hot water. The skewer will help prevent the tails from curling. Cook for 8 minutes then plunge into ice water to stop cooking. Pat dry with paper towels and set aside. In the same water, poach the prawns for 5 minutes, then plunge into ice water. 3 Lay the kunafa pastry out on a clean work surface and place a lobster tail on one side. Carefully roll up to wrap the tail completely then cut the pastry and place the lobster tail on a non-stick baking tray. Repeat with the rest of the tails. Drizzle over the olive oil. Bake for 10 minutes. 4 Meanwhile, make the dressing for the oysters by peeling and finely chopping the shallot. Mix with the vinegar in a bowl and set aside. 5 Arrange the prawns, oysters with the dressing, prawn cocktail, salsa and caviar on a tower or stacked cake stands filled with ice chips. 6 Serve the seafood tower with lemon wedges.

STAR ANISE, CHILLI AND PINEAPPLE GLAZED DUCK

Prep time: 15 minutes

Cook time: 2 hours

Serves: 4

For the duck

1.7kg whole duck

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

For the glaze

2 garlic cloves

1 thumb fresh ginger

250ml Spinneysfood Fresh Pineapple Juice

125ml soya sauce

52g Spinneysfood Organic Natural Honey

3 star anise pods

2-3 dried red chillies

2 tbsp rice vinegar

COOK’S NOTE

For perfectly crispy skin on this roasted chicken, pat the chicken dry with paper towels before seasoning and roasting. A dry surface allows the skin to crisp up beautifully as it roasts, while basting with the pan juices will keep the chicken tender and flavourful on the inside.

Falafel-stuffed roasted chicken

Tahini herb baked salmon with pomegranate and walnut

TOP TIP!

For a perfect exterior, sear the lamb in a hot pan to render the fat before placing it in the oven.

Mansaf-style roasted leg of lamb with spiced saffron rice

To serve

2 Spinneysfood Spring Onions

To ensure the roasted turkey is perfectly cooked, cover it with aluminium foil for the rst half of the roasting time, then remove it so that the skin can crisp up.

2 tbsp Spinneysfood White Sesame Seeds

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper and set aside.

2 Pat the duck dry with paper towels, then season generously inside and out with salt and black pepper. Rub the outside with the olive oil and place it on a rack in a roasting pan. Roast for approx. 1½ to 2 hours, or until the internal temperature reaches 74°C. 3 Meanwhile, prepare the glaze by mincing the garlic and grating the ginger. Combine the pineapple juice, soya sauce, honey, star anise pods, dried red chillies, rice vinegar, garlic and ginger in a medium-sized saucepan. Bring to a simmer over a medium heat, stirring occasionally, and let it reduce slightly for 10-15 minutes. Twenty minutes before the duck is done, brush the glaze over the bird and return it to the oven. Continue roasting, basting occasionally with more glaze. Once roasted, remove the duck from the oven and let it rest for 10-15 minutes before carving.

4 Thinly slice the spring onions and scatter over the roast along with the sesame seeds. 5 Serve the duck with any remaining glaze on the side.

ROASTED TURKEY WITH DRIED LEMON RUB

Prep time: 10 minutes

Cook time: 3 hours

Serves: 12

For the dried lemon rub

1 Spinneysfood Dried Lemon

1 tsp Spinneysfood Fine Paprika

1 tsp Spinneysfood Fine Cumin

1 tsp Spinneysfood Fine Coriander

Spinneysfood Fine Sea Salt, to taste

Handful of fresh oregano

Handful of Spinneysfood Fresh Thyme

For the turkey

3kg whole turkey

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 brown onion

1 lemon

2 celery stalks

Handful of Spinneysfood Fresh Rosemary

To serve

Spinneysfood Fresh Rosemary

1 Preheat the oven to 170°C, gas mark 3.

2 Roughly pound the dried lemon before placing them in a blender. Blitz until finely crushed. Place the crushed lemon in a mortar along with the spices, salt and herbs. Grind to form a slightly wet rub. 3 Pat the turkey dry with paper towels. Place it on a roasting rack in a roasting tray. Generously rub the olive oil all over the turkey followed by the dried lemon rub. 4 Quarter the onion and lemon. Roughly chop the celery. Stuff the turkey cavity with the vegetables and fresh rosemary. Using a piece of kitchen string, tie the legs of the turkey together to keep the stuffing inside. Cover it with a sheet of aluminium foil and roast in the oven for approx. 1½ hours before removing the foil. Roast for a further for 1½ to 2 hours, or until an instant-read thermometer inserted in the thickest part of the thigh reaches 74°C. 5 Remove the turkey from the oven and let it rest for approx. 15-20 minutes before carving.

6 Serve on a bed of fresh rosemary.

PISTACHIO AND HERB-CRUSTED ROAST BEEF WITH MINT PEAS

Prep time: 20 minutes

Cook time: 1½ hours

Serves: 8

For the beef

2kg three-bone beef rib-eye roast

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

128g pistachio slivers

50g fresh breadcrumbs

2 tbsp Spinneysfood Fresh Parsley

2 tbsp Spinneysfood Fresh Rosemary

2 tbsp Spinneysfood Fresh Thyme

2 garlic cloves

1 tbsp Dijon mustard

For the mint peas

180g frozen peas

Handful of Spinneysfood Fresh Mint

2 tbsp Spinneysfood Salted Butter

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 200°C, gas mark 6. Prepare a baking tray with baking paper and set aside. 2 Season the roast beef generously with salt and black pepper. Heat the olive oil in a large pan over a medium-high heat. Once hot, sear the beef on all sides until browned, approx. 4-5 minutes per side. Pulse the pistachios in a food processor until fine and add the breadcrumbs, fresh herbs and garlic. Pulse until everything is well combined. Brush the seared beef with the Dijon mustard, then press the pistachio mixture onto the surface of the beef to form a crust. Place the beef on a rack in a roasting pan. Roast for approx. 1½ hours, or until the internal temperature reaches 57°C for medium-rare, or longer if desired. Remove from the oven and rest for 15 minutes before slicing. 3 Boil the peas for approx. 5 minutes. Finely chop the mint. Drain the peas and return them to the pot. Stir in the butter and chopped mint. Season with salt and pepper. 4 Serve the sliced roast beef with the mint peas on the side.

FALAFEL-STUFFED ROASTED CHICKEN

Prep time: 20 minutes

Cook time: 1½ hours

Serves: 4-6

For the falafel stuffing

¼ small white onion

1 garlic clove

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Coriander

100g tinned chickpeas, drained

25g plain breadcrumbs

1 tbsp Spinneysfood Falafel Seasoning

1 tsp tahini

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

½ large Spinneysfood Organic Free-Range Egg

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the chicken

1.2kg Spinneysfood Organic Whole Chicken

50g Spinneysfood Salted Butter, softened

2 tbsp Spinneysfood Mediterranean Extra Olive Oil

2 tbsp Spinneysfood Chicken Rub

1 Preheat the oven to 190°C, gas mark 5. Line a roasting tray with baking paper and set aside.

Serve the salmon with a side of roasted vegetables or a simple green salad dressed with a light lemon vinaigrette.

2 Finely dice the onion, mince the garlic and chop the herbs. Place the drained chickpeas in a large bowl and, using a fork, mash them. Add in the breadcrumbs and falafel seasoning, then mix in the tahini and olive oil as well as an egg to help bind it. Season the stuffing with salt and pepper. 3 Gently loosen the skin of the chicken from the flesh, then stuff the butter under the skin spreading it evenly. Place the stuffing inside the cavity of the chicken. Using a piece of kitchen string, tie the legs of the chicken together. Rub the outside of the chicken with olive oil and season generously with the chicken rub. 4 Place the stuffed chicken in the roasting tray and roast for approx. 1½ to 2 hours, or until the internal temperature reaches 74°C, and the skin is golden brown and crispy. Make sure to baste the chicken with the pan juices during the roasting process. 5 Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

TAHINI HERB BAKED SALMON WITH POMEGRANATE AND WALNUT

Prep time: 20 minutes

Cook time: 25 minutes

Serves: 8

For the salmon

1 (approx. 1½kg) whole side of salmon

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste 120g Spinneysfood Walnuts

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Coriander

Handful of Spinneysfood Fresh Mint

1 garlic cloves

1 lemon

4 tbsp tahini

To serve

3 tbsp Spinneysfood Fresh Pomegranate Jewels

1 Preheat the oven to 180°C, gas mark 4. Line a large baking tray with baking paper.

2 Place the salmon, skin side down, in the baking tray. Drizzle over the olive oil and season generously with salt and black pepper.

3 To make the crust, finely chop the walnuts, parsley, coriander and mint. Mince the garlic, and zest and juice the lemon. In a small bowl, combine the tahini with the chopped walnuts, herbs, garlic, lemon zest and juice to form a thick paste. Spread this mixture evenly and thickly over the salmon, pressing down gently to adhere. 4 Bake the salmon for approx. 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The crust should be golden and slightly crispy. Rest for a few minutes before serving. 5 Scatter over the pomegranate seeds and serve.

MANSAF-STYLE ROASTED LEG OF LAMB WITH SPICED SAFFRON RICE

Prep time: 20 minutes

Cook time: 3½ hours

Serves: 6-8

For the spiced saffron rice

Pinch of saffron threads

1 tbsp warm water

320g Spinneysfood Basmati Rice

500ml chicken stock

Spinneysfood Fine Sea Salt, to taste

For the lamb

4 garlic cloves

1 tbsp Spinneysfood Fine Cumin

1 tbsp Spinneysfood Fine Coriander

1 tsp Spinneysfood Fine Cinnamon

1 tsp cardamom powder

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2kg leg of lamb

For the yoghurt sauce

1 lemon

1 garlic clove

230g Spinneysfood Greek Yoghurt

1 tbsp tahini

½ tsp Spinneysfood Fine Cumin

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

To serve

15g almond slivers

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Handful of Spinneysfood Fresh Coriander

1 Preheat the oven to 190°C, gas mark 5. Line an oven tray with baking paper and set aside.

2 Steep the saffron in the warm water and set aside for 15 minutes. 3 Crush the garlic and place in a small bowl along with the spices, seasoning and oil. Rub the mixture all over the lamb, ensuring it’s evenly coated. Transfer the lamb to an oven tray. Place in the oven and roast for approx. 2½ to 3 hours, or until the internal temperature reaches 57°C for mediumrare, or longer if desired. 4 Meanwhile, prepare the spiced saffron rice. Place the rice, stock, salt, saffron threads and water in a medium-sized pot. Bring to a boil over a medium heat, then reduce to low and cover. Simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and leave the lid on to steam for 10 minutes. 5 To make the yoghurt sauce, juice the lemon and mince the garlic. Combine the yoghurt, tahini, lemon juice, garlic, cumin, salt and black pepper in a bowl. Mix well and adjust the seasoning, if necessary.

6 Place the almond slivers in a pan with the oil over a medium heat. Toast, stirring frequently, until golden brown and fragrant, approx. 3-4 minutes. 7 Arrange the leg of lamb on a bed of saffron rice. Add a generous drizzle of yoghurt sauce, a sprinkle of toasted almond slivers and chopped fresh coriander.

Oats so good

Have yourself a merry vegan Christmas with these mains, dessert and hot chocolate made with Oatly Zero Sugar Oat Milk

COOK’S NOTE

For a deeper umami flavour, soak the mushrooms in warm water for 10 minutes before dicing, then use the soaking liquid as part of the stock for the risotto.

TOP TIP!

For an extra layer of flavour, lightly toast the chai spices in a dry pan before adding them to the milk mixture.

Creamy oat, mushroom and chestnut risotto

Chai zero leches

Baked whole cauliflower cheese

TOP TIP!

Top each mug with vegan whipped cream and an extra candy cane.

Oat milk peppermint hot chocolate

CREAMY OAT, MUSHROOM AND CHESTNUT RISOTTO

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 8

For the risotto

1 brown onion

2 garlic cloves

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Handful of Spinneysfood Fresh Thyme

250g chestnut mushrooms

300g arborio rice

1L vegetable stock

500ml Oatly Zero Sugar Oat Milk

100g cooked chestnuts

2 tbsp nutritional yeast

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

To serve

2 tbsp Spinneysfood Pure Sunﬂower Oil

200g mixed exotic mushrooms

Handful of Spinneysfood Fresh Parsley

1 Finely chop the onion and mince the garlic. Heat the olive oil in a large pan over a medium heat. Add the onion, garlic and fresh thyme and sauté for 3-4 minutes, until softened. Dice the mushrooms and add them to the pan, cook for 5 minutes until browned. Stir in the arborio rice and cook for 1-2 minutes, allowing it to absorb the flavours and lightly toast. 2 Warm the stock in a pot and gradually add it to the rice one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Once half the stock has been added, alternate between adding stock and the Oatly Zero Sugar Oat Milk. Continue to stir until the risotto becomes creamy and the rice is cooked through (approx. 25 minutes). 3 Roughly chop the cooked chestnuts and add them to the risotto with the nutritional yeast. Season with salt and pepper. 4 Heat a large pan with the oil and fry the exotic mushrooms for 15 minutes until golden brown and crispy. Roughly chop the parsley. 5 Top the risotto with the exotic mushrooms and parsley and serve immediately.

CHAI ZERO LECHES CAKE

Prep time: 20 minutes (plus soaking time)

Cook time: 40 minutes

Serves: 8

For the cake

3 large Spinneysfood Organic Free-Range Eggs

80ml Spinneysfood Pure Sunﬂower Oil

80ml Oatly Zero Sugar Oat Milk

400g sugar-free vanilla cake mix (we used Betty Crocker)

For the milk soak

1 tbsp chai spice mix

1 tbsp sweetener of your choice

1 tsp vanilla extract

500ml Oatly Zero Sugar Oat Milk

To serve Vegan whipped cream

Spinneysfood Fine Cinnamon

1 Preheat the oven to 180°C, gas mark 4. Grease a large 20cm x 30cm cake tin or pyrex dish. Beat the eggs, oil, Oatly Zero Sugar Oat Milk and cake mix together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Pour the batter into the cake tin. Bake for 40 minutes or until a skewer inserted in centre comes out clean. Allow to cool completely. 2 Using a fork, poke holes all over the surface of the cake. 3 Add the chai spice mix, sweetener and vanilla extract to the box of oat milk, close the lid and shake well. Slowly pour the chai-spiced milk over the cake, making sure it soaks in evenly. Allow it to absorb for at least 1 hour, or overnight for best results.

4 When ready to serve, top the cake with vegan whipped cream and a dusting of cinnamon. Slice and serve chilled.

COMING SOON

ALTERNATIVE CHOICES

Oatly’s Zero Sugar Oat Milk is versatile – enjoy it as is or use it in cooking and baking. While the regular Oatly drink contains sugars naturally derived from oats, it’s not overly sweet. The No Sugars option allows your body to break down starches into sugars. Both options provide a similar carb content – perfect for energy! No dairy, no soy – just a lightly sweetened oat alternative.

BAKED WHOLE CAULIFLOWER CHEESE

Prep time: 10 minutes

Cook time: 35 minutes

Serves: 4

1 large cauliﬂower

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2 tbsp Spinneysfood All-Purpose Flour

500ml Oatly Zero Sugar Oat Milk

2 tbsp nutritional yeast

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

For the topping

100g rolled oats

1 tbsp Spinneysfood Dried Oregano 100g Panko breadcrumbs

1 tbsp vegan butter, softened

1 Preheat the oven to 200°C, gas mark 6. Line a baking dish with baking paper and set aside.

2 Leave the cauliflower whole, with the leaves intact, and boil it in pot of salted water for 10-12 minutes, until just tender. Drain and set aside.

3 Meanwhile, heat the olive oil in a saucepan over a medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the Oatly Zero Sugar Oat Milk, stirring continuously until the sauce thickens, approx. 5-7 minutes. Season with the nutritional yeast, salt and pepper. 4 Place the boiled cauliflower in the baking dish and pour the oat milk béchamel over the top. 5 In a separate bowl, mix the rolled oats, dried oregano, Panko breadcrumbs and vegan butter. Scatter this mixture over the cauliflower.

6 Bake the cauliflower for 20 minutes, until golden and bubbling. 7 Serve hot as a main or side dish.

OAT MILK PEPPERMINT HOT CHOCOLATE

Prep time: 5 minutes

Cook time: 5 minutes

Serves: 2

3 tbsp unsweetened cocoa powder 1-2 tbsp sweetener of your choice

Spinneysfood Fine Sea Salt, to taste 500ml Oatly Zero Sugar Oat Milk 2 peppermint candy canes (optional) 1 tsp vanilla extract

1 In a saucepan, whisk together the cocoa powder, sweetener and salt. Gradually add the Oatly Zero Sugar Oat Milk, whisking constantly to prevent lumps. Heat the mixture over a medium heat, stirring occasionally until heated through, approx. 3-5 minutes. Do not let it boil. 2 While the hot chocolate is simmering, roughly chop the candy canes and add them to the hot chocolate, with the vanilla extract. 3 Remove the mixture from the heat and serve.

VEGAN

dessert

bar

Drinkable desserts offer sippable versions of favourite puddings. Satisfy sweet cravings with nostalgic ﬂ avours for a fun and indulgent experience!

COOK’S NOTE

For an extra festive touch, soak the dried fruits in a splash of Crossip Dandy Smoke before adding them to the blender. This will enhance the flavour of your Christmas cake shake and give it a warm, spiced kick that’s perfect for the holiday season.

Christmas cake shake

CHRISTMAS CAKE SHAKE

Prep time: 15 minutes

Serves: 4

100g mixed dried fruits

1L Spinneysfood Madagascan Vanilla Beans Ice Cream

250ml Spinneysfood Full Fat Fresh Milk

1 tsp Spinneysfood Fine Cinnamon

½ tsp ground nutmeg

½ tsp ground cloves

½ tsp Spinneysfood Fine Ginger

2 tbsp molasses

1 tsp vanilla extract

1 tsp almond extract

To serve

1 can whipped cream spray

1 tsp Spinneysfood Fine Cinnamon

8 pieces of leftover Christmas cake

1 Soak the mixed dried fruits in just enough hot water to cover them for 10 minutes. Once they are plump, drain the water and add the dried fruit to a blender, along with the remaining ingredients. Blitz until the mixture is smooth and creamy. 2 Pour into four chilled milkshake glasses. 3 Top with whipped cream and a dusting of cinnamon. 4 Place two pieces of Christmas cake onto each straw and serve immediately.

GINGERBREAD EGGNOG

This gingerbread eggnog combines the rich, creamy sweetness of classic eggnog with the warm, spiced notes of gingerbread, creating a festive and indulgent holiday drink.

Prep time: 30 minutes (plus resting time)

Cook time: 10 minutes

Serves: 4

250ml Spinneysfood Full Fat Fresh Milk

½ tsp ground nutmeg

¹⁄³ tsp Spinneysfood Fine Ginger

¹⁄³ tsp Spinneysfood Fine Cinnamon

2 large Spinneysfood Organic Free-Range Eggs

1 large egg yolk

¹⁄³ tsp corn ﬂour

20g Spinneysfood Dark Muscovado Sugar

A pinch of Spinneysfood Fine Sea Salt

170ml heavy cream

1 tsp vanilla extract

40g Spinneysfood Fine Grain White Sugar

4 Spinneysfood Cinnamon Sticks

1 Place the milk and spices in a saucepan and bring to a gentle simmer over a medium heat.

2 Separate the eggs, adding the yolks into one bowl and the whites into another. Set the whites aside. Add the remaining egg yolk to the yolks along with the corn flour, sugar and salt. Whisk well. While whisking slowly add the hot

milk mixture. 3 Return the eggnog to the saucepan and whisk over a low heat until thickened slightly. Remove from the heat and add the cream and vanilla extract. Pour into a jug, cover and allow to cool in the fridge completely. 4 To make the meringue topping, whisk the reserved egg whites to soft peak stage using a hand beater fitted with a whisk attachment. Add the sugar gradually while beating until stiff peaks form. Place into a piping bag fitted with a star nozzle attachment.

5 Divide the eggnog between two glasses and pipe the meringue on top. Using a blowtorch, toast the meringue and decorate with a cinnamon stick. Serve immediately.

PINEAPPLE UPSIDE DOWN CAKE

Make your own garnish by drying out thin slices of pineapple in the air fryer at 100°C for 20 minutes.

Prep time: 10 minutes

Serves: 4

For the drink

1L pineapple juice

4 tbsp Monin Vanilla Syrup

2 large egg whites

2 tbsp grenadine molasses

12 maraschino cherries

4 dehydrated pineapple slices

1 Fill a cocktail shaker with the pineapple juice, vanilla syrup and egg whites. Shake vigorously until the mixture is slightly foamed. 2 Pour the mixture into 4 chilled glasses then pour 1 tablespoon of grenadine molasses down the side of each glass so it sinks to the bottom.

3 Decorate with three maraschino cherries per glass and a dehydrated pineapple slice each.

4 Serve the drinks immediately.

VEGGIE

Gingerbread eggnog

TRIFLE-TINI

Capture the ﬂavours of your classic Christmas triﬂe with a fresh, slightly tart strawberry base topped with a creamy custard and the crunch of biscuits.

Prep time: 15 minutes

Serves: 4

170g raspberries

50g strawberries

1 shot of Monin Strawberry Syrup

125ml strawberry juice

50g Spinneysfood Ice Cubes

2 tbsp ready-made custard

4 tbsp Spinneysfood Full Fat Fresh Milk

125ml whipping cream

Pineapple upside down cake

1 Place the raspberries, strawberries and strawberry syrup in a cocktail shaker and muddle and crush together until smooth. Add the strawberry juice and ice cubes then close the shaker and shake until chilled. 2 Strain this mixture into four martini glasses. 3 Mix the custard and milk together. Whip the cream in a large bowl. Fold the custard into the whipped cream. Gently pour the custard mixture over the strawberry mixture. 4 Decorate each glass with a savoiardi biscuit and a fresh raspberry before serving.

Trifle-tini

VEGGIE

As good as

Indulge in our no-cook desserts with Spinneysfood Honey Cake. Sweet, simple and utterly delightful – perfect for effortless entertaining!

GOLD

Honey cake cheesecake

TOP TIP!

To give this parfait a fresh fruity flavour, swap the honey yoghurt with raspberry or vanilla yoghurt.

Honey cake yoghurt parfait

TOP TIP!

Just before the chocolate sets completely, sprinkle crushed Lotus biscuits over the truffles, if desired.

Honey cake truffles

The honey cake tru es can also be made from any leftover honey cake from the other recipes.

HONEY CAKE CHEESECAKE

Prep time: 30 minutes (plus chilling time)

Serves: 8-12

For the base and sides

200g digestive biscuits

100g Spinneysfood Unsalted Butter

1 x 150g slice of Spinneysfood Honey Cake

For the cheesecake

1 lemon

460g full-fat plain cream cheese

350g Spinneysfood Greek-Style Natural Yoghurt

40g Spinneysfood Super Fine Icing Sugar

160g Spinneysfood White Chocolate

For the topping

60g Lotus Biscoff Smooth Spread

1 Grease a 20cm springform cake tin and line only the sides with baking paper. Set aside.

2 Place the digestive biscuits in a clean resealable plastic bag. Using a rolling pin, crush them until they are fine crumbs. Transfer to a large bowl. Melt the butter and mix it into the crushed digestives. Spoon it into the base of the cake tin, pressing it down to form an even layer. Cut the honey cake in half, then into thin slices. Place along the inside of the cake tin. Refrigerate while you make the cheesecake mixture. 3 Zest the lemon and place it in a large bowl along with the cream cheese, yoghurt and icing sugar. Whisk until smooth, then set aside. Roughly chop the chocolate. Place it in a heatproof bowl over a pot of simmering water, making sure the base of the bowl isn’t touching the water. Stir until the chocolate has melted. Pour it into the cream mixture and whisk together until fully incorporated. 4 Spread the cheesecake mixture evenly on top of the biscuit base and refrigerate

for 2 hours until set. 5 When ready to serve, place the Biscoff spread in a bowl and melt in a microwave. Pour it over the cheesecake. 6 Remove the cake from the tin, slice and serve.

HONEY CAKE YOGHURT PARFAITS

Prep time: 15 minutes

Serves: 2

2 tsp almonds ﬂakes

1 peach

450g Spinneysfood Greek-Style Honey Yoghurt

1 x 150g slice of Spinneysfood Honey Cake

20g Spinneysfood Nutty Granola

10g burnt honey

2 tbsp Spinneysfood Bee Pollen

1 Lightly toast the almond flakes in a dry pan until golden brown. Slice the peaches into wedges. 2 To assemble the parfaits, place ½ the yoghurt at the base of two glasses, then top with ½ the honey cake followed by the rest of the yoghurt. Top with the remaining honey cake, granola, peach wedges, almond flakes, burnt honey and bee pollen. 3 Serve the parfaits immediately.

HONEY CAKE TRUFFLES

Prep time: 15 minutes (plus chilling time)

Serves: 12

2 x 150g slices of Spinneysfood Honey Cake

¼ tsp Spinneysfood Natural Sea Salt Flakes

1 x 150g Lotus Biscoff Sandwich Cookies

326g Guittard Extra Dark Choclate Chips

1 Place the honey cake in the mixing bowl of a stand mixer fitted with a paddle attachment and mix until just softened. Add the sea salt flakes

and mix until just combined. 2 Using a small ice cream scoop, scoop the mixture onto each sandwich cookie. Place the cookies on a lined baking tray and refrigerate for 1 hour.

3 Place the baking chips in a bowl and melt it in a microwave. Dip the truffles into the chocolate, making sure to remove as much excess chocolate as possible. Allow to set on the lined baking tray at room temperature. 4 Serve once set or store in a sealed container for up to 3-4 days.

HONEY CAKE TRIFLE

Prep time: 15 minutes

Serves: 10

For the lotus cream

500ml Essential Waitrose Single Cream

500ml Spinneysfood Sour Cream

6 tbsp Lotus Biscoff Spread

1 large Spinneysfood Honey Cake

For the topping

1 x 250ml Puck Whipped Cream Spray

1 x 20g Dr. Oetker Giant Chocolate Stars

75g Waitrose Cooks’ Ingredients Golden Sprinkles

1 Place the cream and sour cream in a large bowl and whip together until stiff peaks form. Add in the Lotus Biscoff Spread and whip until fully incorporated. 2 Slice the honey cake into a square and then into even, rectangular slices.

3 To assemble the trifle, place the honey cake pieces around the sides of a tall trifle bowl and then fill the base with a layer of honey cake. Spread half the cream mixture on top, then add another layer of honey cake. Top with the remaining cream mixture. 4 Decorate with the whipped cream, chocolate stars and golden sprinkles. 5 Serve immediately.

Waitrose Honey & Stem Ginger Yoghurt Spinneysfood Greek-Style Honey Yoghurt

Honey Cake Ice Cream

Honey Cake

Bee Pollen

BUNDTLE

Your festive baking will draw all the attention with these beautiful bundt cakes

of joy

TOP TIP!

Freeze the serving platter or plate to ensure the ice cream doesn’t melt too fast.

Chocolate brownie ice cream bundt

Mini vanilla bundts with redcurrants

Double butter bundt

To get perfect edges with the mini bundts, generously grease the pan with butter then dust it with sugar or our. Tap out the excess before pouring in the batter. This method ensures the cakes release easily when turned out.

MINI VANILLA BUNDTS WITH REDCURRANTS

Prep time: 30 minutes

Cook time: 25 minutes

Serves: 8-10

For the mini bundts

150g Spinneysfood All-Purpose Flour

¹⁄³ tsp Spinneysfood Baking Powder

¼ tsp bicarbonate of soda

¹⁄8 tsp Spinneysfood Fine Sea Salt

86g Spinneysfood Salted Butter

115g Spinneysfood Fine Grain White Sugar

2 large Spinneysfood Organic Free-Range Eggs

1 tsp vanilla extract

90ml buttermilk

For the glaze

60g Spinneysfood Super Fine Icing Sugar

1 lemon

2-3 tbsp water, if required

To serve Fresh redcurrants

1 Preheat the oven to 180°C, gas mark 4. Grease a 125ml x 6 mini Bundt tin well with butter and a sprinkle of sugar. 2 In a medium-sized bowl, whisk together the flour, baking powder, bicarbonate of soda and salt. In a separate large bowl, cream the softened butter and sugar together until light and fluffy, then beat in the eggs one at a time, followed by the vanilla extract. Pour one-third of the buttermilk followed by one-third of the dry ingredients into the wet mixture. Continue alternating with the buttermilk until you have combined everything. Mix until just combined. Divide the batter evenly among the prepared mini bundt moulds. 3 Bake for approx. 20 minutes or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool in the pan for 1 hour before transferring them to a wire rack to cool completely. 4 Meanwhile, make the glaze by combining the the icing sugar and enough lemon juice until it takes on a pouring consistency. You can add more water to ensure it’s the correct consistency. 5 Once the mini bundts are completely cool, generously drizzle over the glaze, letting it drip down the sides. Top each cake with the fresh redcurrants for a festive touch.

CHOCOLATE BROWNIE ICE CREAM BUNDT

Prep time: 20 minutes (plus freezing time)

Serves: 8-10

2L Spinneysfood Madagascan Vanilla Beans Ice Cream

60g slivered pistachios

200g glace cherries

230g Spinneysfood Large Fudge & White Chocolate

Chip Cookies

2L Spinneysfood Triple Chocolate Brownie Ice Cream

To serve

Gold-wrapped chocolates

Fresh cherries

75g golden sprinkles

1 Grease a 2½L Bundt tin with cooking spray and place in the freezer. 2 Remove the vanilla ice cream from the freezer and allow to soften for 10 minutes. Once soft, stir in the slivered pistachios, cherries and chopped cookies. Spread into the frozen Bundt tin and return to the freezer. Remove the chocolate brownie ice cream from the freezer and allow to soften for 10 minutes then stir until smooth and spread ontop of the vanilla layer.

3 Return to the freezer and freeze for at least 2 hours. 4 Once the ice cream is frozen solid, remove the Bundt tin from the freezer and dip the tin into boiling water briefly. Carefully invert it onto a serving plate and return to the freezer until ready to serve. 5 To decorate, place the gold-wrapped chocolates and cherries around the bundt then top with the sprinkles.

DOUBLE BUTTER BUNDT

The addition of butternut to this spiced bundt makes it

incredibly tender and moist.

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 8-10

For the bundt

3 tbsp Spinneysfood Extra Fine Caster Sugar

135g butternut squash

100g pear

160g Spinneysfood Salted Butter

200g Spinneysfood Demerara Sugar

2 large Spinneysfood Organic Free-Range Eggs

1 tsp vanilla extract

150g cake ﬂour

¹⁄³ tsp bicarbonate of soda

1 tsp Spinneysfood Fine Cinnamon

½ tsp ground nutmeg

40g ﬂaked almonds

For the glaze

115g Spinneysfood Unsalted Butter

200g Spinneysfood Light Muscovado Sugar

120ml heavy cream

½ tsp Spinneysfood Fine Sea Salt

1 tsp vanilla extract

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. Grease a 1 litre Bundt tin (19cm diameter) by with cooking spray. Sprinkle 2 tablespoons of the sugar in the tin, turning it to completely coat the surface area then set aside. 2 Halve the butternut lengthways and scoop out the seeds. Peel and dice into even sized cubes. Arrange the butternut in the baking tray and place in the oven to roast for approx. 45-60 minutes or until very tender. Remove from the oven and mash until smooth. Cool completely. 3 Grate the pear into a bowl. Cover and set aside. 4 In a large bowl, cream the butter and demerara sugar until very light and fluffy. Add the eggs one at a time, before folding in the mashed butternut, pear and vanilla extract. Sift together the flour, bicarbonate of soda and spices then stir into the cake batter. Lastly, fold in the flaked almonds. Pour the batter into the Bundt tin. 5 Bake for 35-40 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool completely then remove it from the tin. 6 To make the glaze, melt the butter over a medium heat in a medium-sized pot. Continue cooking the butter, swirling the pan occasionally, until it foams and turns a golden brown, approx. 5-7 minutes. Once the butter is browned, add the light brown sugar and stir until it is fully incorporated. Slowly pour in the heavy cream while whisking constantly to create a smooth mixture. Add the salt and continue to cook the sauce over a medium heat, stirring frequently, until it thickens slightly and reaches a rich butterscotch consistency, approx. 5 minutes. Remove the saucepan from the heat and stir in the vanilla extract. Let the sauce cool slightly before pouring it over the cake. 7 Slice and serve.

VEGGIE

Recipes, food styling and photography by The Kate Tin

VEGGIE

Roll ON A

From a strawberry and mascarpone roulade to warm cinnamon buns and an elegant Charlotte Royale cake, elevate your festive baking game

PANETTONE-SPICED CINNAMON ROLLS

These cinnamon rolls have all the ﬂavours of panettone and can be made the day before and proofed overnight in the fridge, so you can bake them on Christmas morning.

Prep time: 30 minutes (plus prooﬁng time)

Cook time: 20 minutes

Makes: 12

For the dough

500g bread ﬂour

10g instant dry yeast

80ml lukewarm Spinneysfood Full Fat Fresh Milk

1 lemon

1 orange

75g Spinneysfood Fine Grain White Sugar

75g Spinneysfood Salted Butter, softened

2 Spinneysfood Organic Free-Range Eggs + 2 egg yolks

1 tsp Spinneysfood Fine Sea Salt

2 tsp vanilla extract

50g candied mixed peel

For the filling

50g Spinneysfood Raisins

50g sultanas

4 tbsp boiling Spinneysfood Bottled Drinking Water

100g Spinneysfood Salted Butter, softened

200g Spinneysfood Light Muscovado Sugar

2 tsp Spinneysfood Fine Cinnamon

To serve

4 tbsp Spinneysfood Organic Natural Honey

1 To make the dough, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. Combine until a soft dough forms. Knead the dough for 8-10 minutes or until it’s smooth and springs back when pressed. Cover the dough and leave to rise in a warm place until doubled in size (approx. 1 hour). 2 Place the raisins and sultanas in a bowl. Pour over the boiling water and allow to stand. Combine the butter, sugar and cinnamon to form a paste. Set aside. 3 Knock down the dough and knead it lightly to press out the air then roll out into a 20cm x 30cm rectangle. Spread the dough with the butter mixture and add the drained raisins and sultanas. Roll up the dough tightly (from the longer side) to form a sausage then slice into 2cm thick wheels. Grease a 20cm x 30cm baking dish. Pack the rolls into the baking dish and cover loosely with cling film. Allow to rise in a warm place until doubled in size. 4 When the rolls have proofed, preheat the oven to 180°C, gas mark 4. Bake for 20-30 minutes until golden. 5 Brush the rolls with the honey while they are still hot and serve.

STRAWBERRY AND MASCARPONE HOLLY ROULADE

This roulade makes a spectacular festive dessert. The unﬁlled roulade can be ﬁlled on the day of serving.

Prep time: 45 minutes

Cook time: 10 minutes

Serves: 6-8

For the sponge roll

75g Spinneysfood All-Purpose Flour

1 tsp Spinneysfood Baking Powder

2 tbsp corn ﬂour

5 large Spinneysfood Organic Free-Range Eggs

110g Spinneysfood Extra Fine Caster Sugar

50g Spinneysfood Unsalted Butter

¼ tsp red food colouring

¼ tsp green food colouring

For the filling

150ml single cream

35g Spinneysfood Super Fine Icing Sugar

½ tsp vanilla extract

250g Spinneysfood Mascarpone

150g Spinneysfood Strawberry Preserve

To serve

2 strawberries

1 Preheat the oven to 180°C, gas mark 4. Line a 28 x 40cm Swiss roll tin with non-stick baking paper. Set aside. 2 To make the sponge roll, sift the flour, baking powder and corn flour together into a bowl. Set aside. Place the eggs and caster sugar in the bowl of an electric mixer and whisk on high speed for 12-15 minutes or until pale, thick and tripled in volume. 3 Meanwhile, melt the butter and allow to cool completely. Sift half the flour mixture over the egg mixture and fold in gently. Repeat with the remaining flour and then fold in the cooled melted butter. 4 Set aside approx. 250ml of the batter and divide it between 2 bowls. Add a drop of red food colour to one and the green to the other bowl. Mix well and then place into small piping bags. Place a printed holly design under the baking paper. Pipe the green onto the holly leaves and use the red to make the round berries. Place the tin in the freezer for 10 minutes or until the batter is hard. Pour the rest of the batter over the design and bake for 10 minutes. Remove from the oven and allow the cake to cool slightly. Place a large piece of

Panettone-spiced cinnamon rolls

VEGGIE

Strawberry and mascarpone holly roulade

baking paper on the counter and transfer the cake carefully to the paper, making sure the design is on the outside. Using the baking paper, roll it up – this will help keep the shape. Allow to cool for 1 hour. 5 To make the filling, place the cream, icing sugar, vanilla extract and mascarpone in the bowl of an electric mixer and whisk on high speed until stiff peaks form. 6 Carefully unroll the cake. Spread a layer of strawberry preserve on the cake followed by the mascarpone cream –leaving some for the topping. Roll up the cake, making sure the seam is at the bottom. Place the remaining cream in a piping bag fitted with a star nozzle and pipe rosettes on top. 7 Decorate with the quartered strawberries and serve.

LEMON CHARLOTTE ROYALE

This is a quick, impressive dessert for lemon fans, especially after a big, rich Christmas feast.

Prep time: 20 minutes (plus chilling time)

Serves: 8

85g packet of lemon jelly crystals

125ml boiling Spinneysfood Bottled Drinking Water

125ml ice cold Spinneysfood Bottled Drinking Water

300g Spinneysfood Lemon Curd Sponge Roll

500ml single cream

130g lemon curd

To decorate

250ml whipped cream spray White chocolate stars

1 Place the jelly crystals in a heatproof bowl. Pour over the boiling water and stir to dissolve the crystals. Add the ice cold water then refrigerate until chilled and just starting to set.

2 Slice the sponge roll into 1cm thick slices and place them around the sides of a 20cm springform cake tin. Place any offcuts or extras in the base of the tin. 3 Whip the cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form. Pour the cream into the cake tin and refrigerate until set. Transfer to a serving plate or cake stand. 4 Spread the lemon curd on top. 5 When ready to serve, spray cream rosettes on the top. Decorate with white chocolate stars and serve.

Spinneysfood Raspberry and Buttercream Sponge Roll

Take a shortcut

making a festive dessert with any of the filled sponge rolls and roulades in store.

Lemon Charlotte royale

VEGGIE

Spinneysfood Extremely Chocolaty Sponge Roll

Assorted New York Rolls

Spinneysfood Lemon Curd Sponge Roll

Waitrose Salted Caramel Roulade

Scan the QR code for the recipes for the celeriac and potato purée, and parsley and pomegranate salad.

Kabab torsh short ribs

Savour the flavours

Each mouthful of this dish promises a rich medley of flavours. If you find yourself too busy to make these short ribs at home, Zahra Abdalla is collaborating with Eatopi restaurant in December and this dish will be on the menu through the whole month

KABAB TORSH SHORT RIBS

Prep time: 30 minutes

Cook time: 3 hours

Serves: 6

For the braised short ribs

2 medium red onions

2 carrots

2 celery stalks

1 fennel

2kg beef short ribs, bone-in

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

2 tbsp Spinneysfood Pure Sunﬂower Oil

4 tbsp tomato paste

1L beef broth

2 Spinneysfood Bay Leaves

2 sprigs of Spinneysfood Fresh Thyme

2 sprigs of Spinneysfood Fresh Rosemary

310ml Spinneysfood Bottled Drinking Water

2 tbsp pomegranate molasses

2 tbsp Spinneysfood Organic Natural Honey

2 tbsp corn starch

For the walnut and pomegranate marinade

1 small red onion

1 tsp minced garlic

100g Spinneysfood Walnuts

325g pomegranate molasses

60g Spinneysfood Fresh Parsley

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 Preheat the oven to 180°C, gas mark 4. 2 Chop the onions, carrots, celery and fennel. Season the short ribs generously with salt and pepper. 3 Heat the oil in a large, oven-safe Dutch oven or heavy-bottomed pot over a medium-high heat. Add the short ribs and sear them on all sides until they are browned and have a nice crust, approx. 4-5 minutes per side. Work in batches, if needed, to avoid overcrowding the pot. Remove the seared short ribs and set them aside. 4 To the same pot, add the onions, carrots, celery, fennel and tomato paste. Sauté for a couple of minutes, then return the seared short ribs to the pot. Add the beef broth, bay leaves, thyme and rosemary. Make sure the liquid covers the short ribs, adding more broth or water, if needed. Bring the mixture to a simmer. Cover the Dutch oven with a lid and transfer it to the oven. Braise the short ribs for approx. 2½-3 hours, or until the meat is tender and easily pulls away from the bone.

5 Meanwhile prepare the marinade. Grate the onion and garlic into a food processor. Add in the walnuts, pomegranate molasses, parsley and season to taste. Pulse until it forms a paste. Set aside. 6 Once the short ribs are done, carefully remove them from the pot and set them aside on a baking sheet.

7 To make the gravy, strain the cooking liquid into a bowl, then return it to the pot. You should have 500ml of reserved liquid. Add 250ml of water, bring to a boil, then reduce the heat to medium and simmer for 20-25 minutes, or until the liquid has reduced by half. Skim the excess fat on the surface. Add the pomegranate molasses, honey and 4 tablespoons of the marinade. In a small bowl, combine 4 tablespoons of water with the corn starch and stir it into the reduced broth. Strain the gravy through a fine-mesh sieve. 8 Preheat the oven to 230°C, gas mark 7. 9 Generously brush the short ribs with the marinade. Place the baking sheet in the oven for approx. 5-7 minutes until browned. 10 When ready to serve, add a serving of the celeriac purée to a plate, top with some gravy followed by a serving of short ribs. Serve alongside the fresh parsley and pomegranate salad.

Little cooks

Get the kids involved in making these delightful festive treats!

Cinnamon waffle Santas

Cheat’s gingerbread men

CINNAMON WAFFLE SANTAS

Recreate this dessert by using ready-made round wafﬂes, crumpets or pancakes instead of the cinnamon roll dough.

Prep time: 10 minutes

Cook time: 10 minutes

Makes: 6

1 x 351g Pillsbury Cinnamon Roll

1 x 400g tub Betty Crocker Cream Cheese Icing

½ tsp red food colouring gel

6 mini marshmallows

1 x 38g packet Skittles

1 x 25g Dollar Sweets Edible Candy Eyeballs

1 Heat a waffle iron and spray it lightly with nonstick spray. 2 Cut the cinnamon roll dough into 2cm-thick discs. Place one cinnamon roll on each section of the waffle iron and cook for 2-3 minutes until they are light golden brown. 3 Separate the cream cheese icing into two bowls and colour one with the red food colouring. 4 To assemble the Santa waffles, spread the red frosting on one side in the shape of a Santa hat, and the white frosting on the opposite side in the shape of a beard. Place a mini marshmallow at the end of the Santa hat for the pom-pom, a red skittle for the nose and the candy eyeballs for the eyes.

CHEAT’S GINGERBREAD MEN

These gingerbread men were such a hit with our little hand model, he ate eight of them.

Prep time: 15 minutes

Cook time: 20 minutes

Makes: 24

For the gingerbread spice

2 tbsp ground allspice

2 tbsp Spinneysfood Fine Cinnamon

2 tbsp Spinneysfood Fine Ginger

1 tbsp ground cloves

1 tbsp ground nutmeg

50g Spinneysfood Extra Fine Caster Sugar

1 x 640g pack short crust pastry sheets

For the icing

100g Spinneysfood Super Fine Icing Sugar

2-3 tbsp Spinneysfood Full Fat Fresh Milk

For decorating

Round sprinkles for buttons

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper and set aside. 2 To make the gingerbread spice, combine all the spices and add the sugar.

3 Roll out the short crust pastry and sprinkle the gingerbread spice mixture on top. Using a rolling pin, lightly press the spice into the pastry. Using a gingerbread man cookie cutter, cut out the gingerbread men. Place them on the baking

TOP TIP!

These crackers are a great way to include veggies into children’s meals.

Substitute the veg we’ve used here for your kid’s favourites.

tray and bake for 15-20 minutes until lightly golden brown. 4 To make the icing, combine the icing sugar and milk until you have a thick consistency. Add this to a piping or zip-top bag and snip off the end with scissors. 5 Allow the gingerbread men to cool on a rack before decorating and adding sprinkles as buttons.

VEGGIE CHRISTMAS CRACKERS

Prep time: 15 minutes

Cook time: 15 minutes Makes: 8-10

For the roasted veggie filling

½ butternut

1 Spinneysfood Red Capsicum

2 courgettes

1 red onion

2 garlic cloves

3 tbsp Spinneysfood Organic Mediterranean Extra Virgin Olive Oil

2 sprigs Spinneysfood Fresh Rosemary

4 sprigs Spinneysfood Fresh Thyme

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

25g Spinneysfood Feta

VEGGIE

Veggie Christmas crackers

For the cracker dough

50g Spinneysfood Unsalted Butter

1 x 270g pack phyllo pastry sheets

1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper. 2 To make the filling, peel and chop all the vegetables into small, 1cm cubes. Mince the garlic. Place the vegetables in a roasting tray and mix with the olive oil, herbs, salt and pepper. Roast in the oven for 15-20 minutes until soft and lightly caramelised. 3 Allow the vegetables to cool completely, then crumble over the feta and mix together. 4 To make the dough, melt the butter. Lay one sheet of pastry on a clean surface and

brush it with the melted butter, then layer another sheet of phyllo on top. Brush the pastry with butter again. Divide the sheet into 4 equal-sized pieces.

5 Place 2 tablespoons of the roasted veggies at one end. Roll the pastry to create a log and pinch the ends together to create a Christmas cracker shape. 6 Place the crackers on the baking sheet and brush them with butter. Bake for 10-15 minutes until golden. 7 Serve while still warm.

PESTO CHRISTMAS TREE POPS

Prep time: 10 minutes

Cook time: 15 minutes

Makes: 12

1 x 650g roll of puff pastry sheets

2 tbsp Spinneysfood Fresh Basil Pesto

2 tbsp Spinneysfood Grated Parmigiano Reggiano

200g Spinneysfood Mild Cheddar Slices

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with parchment paper. 2 Unroll the puff pastry sheets on a lightly floured surface. Spread the basil pesto on one sheet and sprinkle over the grated Parmigiano Reggiano. Top with the other pastry sheet. Cut the puff pastry into 2½cm-thick strips. Fold the strips into Christmas tree shapes and insert a skewer in the centre.

3 Place the pastry trees on the baking tray. Bake for 10-15 minutes until golden brown. 4 Using a small star cookie cutter, cut stars out of the Cheddar slices. 5 When the pastry trees come out of the oven, allow them to cool on a rack and then add the cheese stars to the top of the skewer.

PIZZA STOCKINGS

Prep time: 5 minutes

Cook time: 10 minutes

Makes: 12

226g Pillsbury Crescent Rolls

1 tsp Spinneysfood Freeze-dried Mixed Herbs

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

250ml Spinneysfood Classic Pizza Sauce

200g Spinneysfood Grated Mozzarella

Handful of Spinneysfood Fresh Basil

1 Preheat the oven to 180°C, gas mark 4. Lightly grease a baking tray. 2 Separate the dough into 8 triangles, lay them out together to form one sheet and roll out to 1cm thick. 3 Using a stocking cookie cutter, cut out the stockings.

4 Combine the herbs, salt and pepper. Lightly brush each stocking with olive oil and sprinkle with the herb mixture. 5 Spoon the pizza sauce onto each stocking then place the mozzarella on the top half of the stockings. 6 Place the stockings on the baking tray and bake for 10 minutes until the cheese bubbles. 7 Thinly slice the basil and place on each stocking before serving.

The pizza stockings can be made ahead of time. Bake them for 5 minutes less, then freeze them on a lined baking tray. When ready to serve, bake the stockings for 5 minutes in an air fryer or an oven for a quick treat.

VEGGIE

Pesto Christmas tree pops

Build and bake these with your kids for a lot of Christmas fun

Pizza stockings

Spinneysfood Gingerbread House Kit

Spinneysfood Christmas Cookie Kit

Spinneysfood Christmas Tree Cookie Kit

Spinneysfood Cookie Mug Hangers

Spinneysfood Christmas Gingerbread Men Cookie Kit

Live Well

Olive harvesting in Oman, food and ancient ruins in Cambodia, and Helen Farmer’s winter UAE bucket list

The Olive Harvest Festival at Anantara Al Jabal Al Akhdar is where the Green Mountain’s bountiful olive crop takes centre stage

PNature’s

bounty

Attending Anantara Al Jabal Al Akhdar Resort’s annual olive festival, Tiffany Eslick enjoyed tasting various oils, learning about growing and production, and celebrating local culture and community

erched at 2,000 metres above sea level, on the Saiq Plateau of Oman’s renowned ‘Green Mountain’ in the Al Hajar Mountains, Anantara Al Jabal Al Akhdar Resort curves around the precipice of a dramatic canyon.

Its location sounds remote, but getting there is not difficult. It’s a two-hour drive from the capital Muscat, and the journey there is as impressive as the destination itself. Climbing up to the five-star abode (this part of the trip can only be done in a 4WD) allows for views of ruins, forts and clustered date-palm plantations.

The area in which the resort is located has a distinctive Mediterraneanstyle climate – a rare jewel in the country – which allows for a flourishing of fruits and vegetables. In April and May, terraced farmlands (overlooked by the Anantara) are alive with pink Damask roses cascading down the slopes. Then come the peaches, pears and apricots, followed by pomegranates, a valuable source of income for the farmers in the region. If all this makes it sound like a wonderland, that’s because it is.

Ideally, milling should happen within 24 hours of harvesting. This process, including the extraction of oil, must be efficient. Delays can lead to a decline in oil quality, impacting flavour and shelf life. Timing is of the essence beyond production, too. Once produced, the oil should be stored in optimal conditions (cool, dark and airtight) and used up quickly.

Guiding me through the spectrum of olive oils, from the holy grail of extra virgin olive oil to pomace, Dr Ali highlighted key differentiators like acidity and polyphenol levels. He emphasised the ever-increasing list of health benefits, including its anti-inflammatory properties and heart health advantages. He also dispelled the myth that olive oil shouldn’t be used for cooking, showcasing its versatility in the kitchen. “Of course you can cook or fry with olive oil – EVOO has a low smoke point and it won’t harm you,” he said. “But I would still rather just drink it!”

Doing just so during a tasting session was quite the performance of swirling, slurping and sipping the oil to experience every nuance of flavour. Following suit, I tried a small tapered glass of the region’s finest liquid

Olive groves also dot the landscape – sturdy trees stand gracefully, their silvery-green leaves shimmering in the sunlight. Local growers

began cultivating these plants in the early ’60s

Olive groves also dot the landscape – sturdy trees stand gracefully, their silvery-green leaves shimmering in the sunlight. Local growers began cultivating these plants in the early ’60s after the former King of Spain gifted them with olives during a visit. This planted the seed for what is now a burgeoning local olive oil industry.

The Al Jabal Al Akhdar Olive Harvest Festival is an annual celebration, held by Anantara, to honour these magnificent trees. It’s the reason I recently visited the resort, for a wholesome weekend of storytelling, olive harvesting, oil pressing and culinary demonstrations.

On arrival, I met up with “Mountain Guru” Dr Ali Saleh Al Forqani – who is also the deputy director general of Royal Gardens and Farms for Farm Services in Oman.

“There’s a saying in Arabic which translates to ‘from the tree to the press’,” said Dr Ali.

This emphasises the fact that time plays a crucial role in olive oil production at several key stages. Olives should be picked when they are ripe but not overripe (known as the “chocolate stage”), as this influences flavour, aroma and acidity. After harvesting, olives should be processed quickly to prevent oxidation and fermentation, which can degrade quality.

gold followed by an organic PGI olive oil made in Sicily by Jorge Marcelo Robles, that is currently only for sale in Oman.

His olive oil also complemented a set menu at Anantara’s Bella Vista restaurant as part of the overall festival. There, visiting guest chef Riccardo Passoni, executive chef at NH Collection Milano President, infused a touch of his own Italian flair into the fare. And at Al Qalaa, Chef Aristondo, from NH Collection San Sebastian Aranzazu, presented Basque-inspired dishes such as melt-in-your mouth tuna tataki marinated in olive oil and a creamy puff pastry dessert with a decadent dark chocolate and olive oil ganache.

To round off the weekend, I took part in a harvesting competition: handpicking olives, just like all the local farmers as well as Jorge and his team do in Sicily. I managed to fill a woven basket with, let’s be generous here, around 1½kg of fruit. Nowhere near enough to make 1 litre of oil, as I’d learned at the local Misfar press the day before, but a good start into a dream future hobby of mine in a glorious location nonetheless.

PREVIOUS SPREAD, CLOCKWISE FROM LEFT: Anantara Al Jabal Al Akhdar is perched on the precipice of a canyon; Dr Ali Saleh Al Forqani; an olive oil tasting; olives are harvested when they are in their “chocolate stage”; liquid gold; handpicking olives like the local farmers do.

SLOWING DOWN IN SIEM REAP

From its colonial-era buildings and UNESCO World Heritage Sites to its friendly people and lush countryside, Cambodia’s second-largest city is full of surprises, as deputy editor Karen D’Souza discovers on her first trip to the country

Seemingly endless swathes of emerald land borders the road leading from Angkor International Airport into Siem Reap. Cows graze lazily, farmers tend to their paddy fields and I notice hammocks every few metres, strung between trees and poles, with locals enjoying a nap in them. If this is any indication of the pace of life here, the next few days promise to be an antidote to manic city living.

Cambodia was a French colony for 100 years, until the country gained independence in 1953. Evidence of its imperial past has been tastefully preserved in the form of colonial buildings such as FCC Angkor by Avani. Originally built to be the residence of the French governor, it later functioned as a police station during the Khmer Rouge era and then the Foreign Correspondents’ Club in the 90s, before it was renovated in 2019 by Avani Hotels & Resorts.

THE PROPERTY

The stately original structure now known as The Mansion, with floor-to-ceiling windows, antique cement-tiled flooring and a wide verandah overlooking a garden, functions as the heart of the hotel where guests congregate at mealtimes. The two residential wings on the property cohesively merge wood and limestone with touches of traditional Khmer architecture. Lush tropical foliage surrounds the saltwater pool in the heritage wing, while the premier wing’s ground floor rooms have balconies from where one might be tempted to swing their legs over the parapet and plunge into the pool – but don’t get carried away!

The hotel’s open-air arrival sala (reception), on a quiet tree-lined avenue, is where I was welcomed with a cold lemongrass-scented towel and cooling herbal drink. The property’s 80 guestrooms have been designed to harmoniously blend Western aesthetics with bright Khmer textiles and locally crafted furniture. Vintage typewriters, notepads, ceiling fans and rotary dial telephones add a touch of old-world charm to the décor. The deep stone bathtub is a prominent fixture in the room and, as I discover later, a warm soak in it proves to be the best remedy after a day of sightseeing.

THE SPA

Soon after I arrive, I make a beeline for the hotel’s spa known as Visaya. Its extensive menu offers Khmer, Thai and Ayurvedic treatments ranging from detox and chakra balancing therapy massages to facials and body wraps. Therapists use scrubs and poultices made in-house without synthetic ingredients and pure essential oils to pamper, nourish and rejuvenate guests’ bodies. Since it’s my first time in Cambodia, I opt for a body scrub, made from fresh kaffir lime, lemongrass and honey followed by a traditional oil-free Khmer massage, which is believed to be the precursor of the Thai massage. The best way to describe the next 60 minutes is

to liken my body to a ball of dough and my therapist, the expert baker, who gently stretches, pulls and kneads all the pockets of tension out of my body, leaving me in a blissful state, ready for my first meal at The Mansion.

EAT

Afternoon tea is a relaxed, fuss-free affair. Instead of multiple tiered stands with delicate sandwiches, macarons and bite-sized cupcakes, I am presented with a tray neatly divided into 12 compartments containing prawn croquettes, dainty roasted duck wraps, mini croissants filled with smoked salmon, cream cheese and lettuce, warm waffles with chocolate sauce and cream, opera cake, freshly baked palmiers and cubes of fresh dragon fruit, mango and kiwi.

The culinary team crafts dishes from fresh vegetables grown by Cambodian farmers and fresh meat from an organic, free-range farm in Phnom Penh. Several ingredients such as chocolate, coconut and edible flowers are sourced from within Siem Reap.

Dinner is a foray into fine dining with three menus: get a taste of local flavours with the Khmer Journey; experience dishes conceived with a French touch on the International Voyage; and plant-based diners can indulge in the Garden Stroll. Or mix and match the dishes from all three.

Sticking with the Cambodian theme, I select the Khmer Journey starting with a tuna saku A4 ceviche. Served with cucumber broth, the tuna’s fresh flavour shines, while a caviar vinaigrette adds a zesty touch to balance the richness of the avocado and cream cheese. The second course is freshwater prawn tom yum soup, highlighting two popular ingredients in Cambodian cuisine – galangal and lemongrass. It is citrusy and light, even with the addition of coconut milk, and the natural sweetness of the prawns creates a perfect marriage with the earthy, peppery notes of galangal. Halibut fish curry is the final dish and it carries a kick from green chillies and plenty of texture from asparagus, broccoli, courgette and cauliflower.

My final pick is the mango coconut tart from the International Voyage. I was expecting something akin to a lemon tart… it turned out to be a dark chocolate cup filled with layers of coconut cream, white chocolate and pandan sponge, topped with fresh mango, served alongside coconut ice cream topped with a delicate tuile.

ANCIENT WONDERS

Around 5km from the centre of Siem Reap lies the Angkor Archaeological Park, a UNESCO World Heritage Site spanning over 162 hectares. The team at FCC Angkor collaborates with Adventures Cambodia, a local, woman-owned business which offers Vespa and Jeep tours of the World Heritage Site and the rural countryside around Siem Reap, accompanied by a guide.

Thick jungle still surrounds these ancient religious structures, adding to their sense of mystery and allure. Our guide Kim tells us that it took 700,000 men to build Angkor Wat and 5,000 elephants to pull the blocks of sandstone from which is it made. The walls are covered in intricately carved bas reliefs depicting scenes from everyday life as well as Khmer mythology.

PREVIOUS SPREAD, CLOCKWISE FROM LEFT: Angkor Wat is over 900 years old; The Mansion is the heart of FCC Angkor by Avani; master a few Khmer dishes at Lum Orng Cooking School; Vespa tours by Akim.

THIS SPREAD, CLOCKWISE FROM TOP LEFT: Ta Prohm; mango coconut tart; saltwater pool in the hotel’s heritage wing; a family suite at FCC Angkor by Avani; strangler figs and silk cotton trees have merged with the structures at Ta Prohm; FCC Angkor by Avani collaborates with Chandara Villa, a local business, to offer guests private dining experiences in a bucolic setting; rooms are surrounded by lush foliage; afternoon tea spread.

Kim mentions that modern-day buildings in Siem Reap cannot be taller than Angkor Wat, which means they can’t be higher than 65 metres.

Ta Prohm, which featured in Lara Croft: Tomb Raider, surpasses all the others in my expectations. It’s a spectacular testimony to the power of nature, which absorbed the structure back into the jungle after it was abandoned in the 15th century. Ta Prohm was built without mortar, which made it easy for the roots of soaring silk cotton trees and strangler figs to push through the blocks of stones making them one with the structure, giving the complex a Tolkienesque vibe – I almost expect to see portals leading to Middle Earth around every corner.

MASTERCLASS

For an insight into traditional Khmer cuisine, attend a masterclass at Lum Orng Cooking School. This farm-to-table concept located on the outskirts of Siem Reap has its own organic vegetable garden where most of the produce used in the cooking classes is grown. I arrive just as a downpour begins so a tour of the garden to pick fresh veggies and herbs for my lesson is out of the question. Instead, chef Sopheak, who teaches here, shares insights into Khmer cuisine while showing me how to make green mango salad with fresh shrimp, which I get to flambé under his watchful eye.

Fresh seasonal vegetables and aromatics are key to achieving a fine balance of flavours, with lemongrass being a central ingredient. Surprisingly, even though Thailand occupied Cambodia for 300 years, traditional Cambodian food isn’t spicy, with chillies and spicy condiments being served on the side. A spice paste made from a blend of fresh lemongrass, turmeric, galangal, garlic, shallots and kaffir lime figures prominently in several dishes including fish amok, a local speciality made with coconut milk that’s also taught at Lum Orng.

With the rain pouring down, I savour each mouthful of the hot and sour chicken soup I made from scratch using a handful of simple ingredients, while chef Sophaek tells me about his experience cooking with Gordon Ramsay in Phnom Penh, knowing I’ll carry these memories of Siem Reap in my heart forever.

For more information, visit avanihotels.com

Top 10

WINTER MUST DOS

How can you get the most out of the UAE’s beautiful winter? Helen Farmer has spent 18 winters here, and this is her ultimate family-friendly bucket list

Hunt for fossils

For an off-the-beaten-path adventure, head to Mleiha for fossil hunting. This archaeological wonder in Sharjah offers guided tours where you can discover fossils and learn about the region’s ancient history. It’s a fascinating day trip that combines education and outdoor fun, perfect for curious minds, young and old.

Snorkelling around Snoopy Island

Snoopy Island in Fujairah is a winter dream for water enthusiasts. The cooler months bring perfect snorkelling conditions, with crystal-clear waters teeming with marine life. Spend the day swimming alongside turtles and colourful fish and finish off with a beachside barbecue. It’s an idyllic UAE getaway.

Hiking in Wadi Showka

This is the ideal time to explore the UAE’s wild side. For nature lovers, Wadi Showka offers the perfect morning out. Just an hour from Dubai, this spot is great for hiking with its scenic trails and rocky terrain. Check out Wikilocs for routes, pack plenty of water and get ready for incredible views.

Get into park life

Dubai is full of parks to add some greenery to your weekend. Zabeel Park is a top spot for

families looking to enjoy the winter weather. Pack a picnic and let the kids run wild in the park’s expansive green spaces – and for extra silliness, rent one of the go-karts and zoom around. Or head to Mushrif Park for hiking and biking trails, and even ziplining at Aventura.

Head to Hatta

Escape to the mountains for a weekend of glamping in luxury lodges or tents, surrounded by the Hajar mountains. Don’t miss Hatta Wadi Hub, an adventure lover’s paradise with ziplining, mountain biking, water slides and even axe-throwing (for the grownups). After an action-packed day, unwind by the campfire under a blanket of stars, then get up early and hike to the record-breaking Hatta sign.

Mooch at the market

The Ripe Market in Academy Park is a staple for shopping, snacks and family-friendly activities. Now with weekly outdoor cinema screenings for kids, you can grab dinner, watch a movie under the stars with your headphones on, and pick up some Christmas presents. Perfect for lazy winter weekends.

Seeing Santa at Ski Dubai

Nothing says festive fun quite like a visit to Ski Dubai during the holiday season. It may be warm outside, but inside, it’s a winter wonderland. The little ones will love meeting the big man in red, followed by a hot chocolate and some sledging, or take it to the next level with a ski or snowboard session. It’s Christmas in the desert, UAE-style.

Dinner (or breakfast) among the dunes

Pack up your grill and head into the dunes for a magical desert cookout. There’s something so calming about the silence of the desert at sunset, with the smell of barbecue in the air. If you’re an early bird, breakfast in the dunes while watching the sunrise is equally unforgettable.

Bike ride and burgers

Cycling along the beach is one of my favourite ways to spend a winter afternoon. The bike track at Kite Beach is the perfect spot, and once you’ve worked up an appetite, stop at Salt for a slider. It’s a simple pleasure, but one that feels so much better when the weather is cool.

Explore Alserkal Avenue

When the heat subsides, Alserkal Avenue in Al Quoz is the must-do destination to explore Dubai’s artistic heart. Check out cutting-edge galleries, enjoy a late breakfast at Mexican eatery Lila Molina, and pop into Kave for unique shopping. It’s a creative escape right in the city, and there are frequent pop-ups and events.

DON’T MISS

Listen out for Farmer’s Kitchen on Dubai Eye103.8FM in collaboration with Spinneys. It airs from 2-5pm on Fridays.

FROM LEFT: Cycling on the track at Kite Beach is a great way to work up an appetite for breakfast; winter means clear waters around Snoopy Island making it the ideal destination for snorkelling.

RECIPE INDEX

STARTERS, SOUPS, SALADS & SIDES

Carrot and clementine salad with sumac churro croutons 25

Citrus-infused grapes 25

Wild rice salad with cranberries, pecans and fresh dill 25

Herb-roasted potato stacks with Brussels sprout pesto 28

Parsnip za’atar croquettes 30

Minted pea, parsley and courgette fritter salad 61

Roasted black pepper and bay leaf onions 65

Roasted potato salad with pickled red onion and mint yoghurt 70

Smashed roasted baby potatoes with green olive and caper butter 71

Green goddess skordalia dip with potato crisps 72

Duck fat and sage hasselback potatoes 72

Veggie Christmas crackers 125

DRINKS

Merry cherry smash 14

Oat milk peppermint hot chocolate 101

Christmas cake shake 103

Gingerbread eggnog 103

Pineapple upside down cake 103

Trifle-tini 104

CONDIMENTS

Cinnamon and clove cranberry sauce 65

MAINS

Turkey and hot cranberry sauce pizzas 18

Pulled lamb and potato rosti burger 18

Roasted duck ramen 19

Quick roast sirloin with Yorkshire horseradish gravy 42

Biscotti-stuffed chicken breasts with roasted Mediterranean vegetables 43

Cauliflower Kiev schnitzels with warm lemon and caper green beans 44

Cranberry-glazed turkey marylands with Brussels sprouts 45

Chimichurri salmon with baby potatoes and lemon-roasted broccoli 46

Basic pasta dough 51

Pumpkin and hazelnut star ravioli with maple butter sauce 53

Beetroot ‘ma’amoul’ pasta with za’atar-labneh filling 53

Potato, pecorino and mint culurgiones with Brussels sprouts 56

Pasta Christmas crackers 56

Spinach and ricotta rotolo 56

Creamed spinach and kale with herbed crumb gratin 62

Baklava nut roast 67

Roast beef Yorkshire pudding tacos 68

Welsh Lamb shanks in rosemary gravy with sage crust

Herbed Welsh Lamb rack with celeriac steaks

Za’atar rubbed Welsh Lamb leg with roasted lemons

Pulled Welsh Lamb shoulder with roasted

b’zar-spiced vegetables

Seafood tower with kunafa-wrapped lobster tails

Star anise, chilli and pine glazed duck

Roasted turkey with dried lemon rub

Pistachio and herb-crusted roast beef with

Falafel-stuffed roasted chicken

Tahini herb baked salmon with pomegranate and walnut

Mansaf-style roasted leg of

and mature Cheddar crackers

and thyme mushroom tarte tatin

muffins with ginger-orange glaze

pie berry crumble

blondies

scalloped sweet potato

cranberry walnut

achar twisted

pretzel rolls

pumpkin and pecan focaccia

and mascarpone holly roulade