This year, free-from is no longer an afterthought and the Christmas spread will be fit for all.
Lurpak has perfected a gluten-free interpretation of a classic suitable for the whole family.
Deliciously rich and moreish, it’s the IDEAL finishing touch to Boxing Day lunch.

Serves: 6
Prep time: 40 mins
Cooking time: 12 mins

Ingredients

For the sponge

• 5 large eggs
• 140g caster sugar
• 200g dark chocolate
• 1tsp instant coffee

For the butter icing

• 50g dark chocolate
• 100g Lurpak® Unsalted butter, room temperature
• 200g icing sugar

Method

Preheat your oven to 200°C / 180°C fan / gas mark 6 and cover a 33 x 23cm baking tray
with non-stick parchment paper.

Over a low heat, melt the chocolate and coffee, then separate the yolk of the egg from the
whites. Beat the egg yolks and sugar, then pour in the melted chocolate mix and beat until
combined. Finally, whip the egg whites to a soft peak, and fold the two mixtures together.

Pour the mixture onto the lined baking tray and bake for 12 minutes. Leave to cool.
To make the butter icing, melt the chocolate in a bowl over a pan of simmering water. Once melted, set aside to cool slightly.

In a large bowl, beat the Lurpak® Unsalted butter until soft then gradually sift in the icingsugar, then stir in the melted chocolate. If the mixture is too stiff, add a touch of milk to loosen. Once the sponge has cooled, place a piece of baking paper the size of the tin on the worktop. Sieve over a light dusting of cocoa powder and turn the sponge onto it.

Remove the top layer of baking paper and spread the sponge with the buttercream, then
with the help of the bottom piece of baking paper, roll tightly, ensuring no paper gets caught in the roll. Cut off about a centimetre from each end to tidy and place on a dish to serve.

These wee “tattie” scone canapés from Castle MacLellan are IDEAL for any Christmas party. Traditionally tattie scones are made with leftover potatoes – another idea for boxing day perhaps?

Makes approximately 30 small canapés

Ingredients

• 125g potatoes cut into cubes
• 100g plain flour
• half teaspoon baking powder
• 25g melted butter
• 4 tablespoons milk
• 1 egg beaten
• 2 tablespoon of oil, for frying
• Castle MacLellan pâté of choice

Method

1. Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash.
2. Sift the flour and baking powder into a bowl, add the butter, milk and egg
3. Mash well and add plenty of seasoning and mix to a soft sticky dough
4. Heat some oil in a large heavy flat based frying pan
5. Fry small teaspoons of the mixture as you would Scotch pancakes for 3 mins on each side until golden brown. Leave until cold.
6. Fill a piping bag with a large star nozzle, and soften the pâté of your choice with a fork and place in the piping bag. Pipe pâté onto the scones – any Castle MacLellan pâté works well!

James Martin shares his seriously delightful recipe for Peach and Crème Fraiche Crumble Cake with IDEAL.

This is the kind of cake I like to make at home: it’s really simple, but the crumble adds a nice crunchy texture. When peaches aren’t in season, you can use tinned peaches – just drain them well before adding them to the cake batter. Plums and damsons also work well, but avoid fruit with a high water content, such as strawberries and raspberries, or you’ll end up with a soggy cake.

Serves 12–16 

For the cake

• 450g self-raising flour
• 2 tsp baking powder
• 200g butter, plus extra for greasing
• 350g demerara sugar
• 6 eggs
• 150g crème fraîche
• 25ml peach schnapps or peach juice
• 100ml peach purée
• 7 peaches, halved and stoned, or
 2 x 400g tins peach halves, drained
• For the crumble
• 60g plain flour
• 1⁄2 tsp ground cinnamon
• 30g butter, diced
• 30g demerara sugar
• For the topping
• 100g crème fraîche
• 100g cream cheese
• 50ml double cream

1. Preheat the oven to 150°C/300°F/Gas mark 1 and grease and line a 24cm high-sided, loose- bottomed cake tin.
2. To make the cake, place the flour, baking powder and butter in a bowl and rub together to form a breadcrumb-like texture. Stir in the sugar.
3. In a separate bowl, whisk the eggs, crème fraîche, peach schnapps or juice, and purée together, then pour onto the dry mixture and mix to a thick batter.
4. Pour half into the prepared tin and tap the tin gently to settle the batter. Place the peach halves, cut-side up, onto the batter in concentric circles, then top with the remaining batter, smoothing over the top.
5. Bake in the centre of the oven for 13⁄4 hours until golden and risen. A skewer inserted into the centre of the cake should come out clean – if it doesn’t, return the cake to the oven for a further 5 minutes and repeat. Leave the cake in the tin to cool completely.
6. While the cake cools, make the crumble to go on top. Turn the oven up to 180°C/350°F/ Gas mark 4. Place the flour, ground cinnamon and butter in a bowl and rub until the mix resembles fine breadcrumbs. Add the sugar and stir to combine. Spread out over a baking sheet and bake for 6–8 minutes until golden brown and crispy. Set aside to cool on the baking sheet.
7. For the topping, whisk the crème fraîche, cream cheese and double cream together then spread over the cake while it’s still in the tin – this will give you a neat finish. Scatter the crumble over the top to cover the cream then ease the cake out from the tin.

BBC Good Food Show London

If you’re having a quiet Christmas with just the two of you and a whole turkey seems a bit extravagant, then this recipe from the chefs at Castle MacLellan for a two bird (don’t worry, they’re not whole!) roast is IDEAL.

Ingredients

• 2 pheasant breasts
• 1 pack of Castle MacLellan Rannoch Smoked Duck Pâté with Bramley apple jelly
• 4 slices thinly sliced Parma ham
• 250ml port
• 2 tablespoons redcurrant jelly

Method

1. Prepare pheasant breasts by making a slit in the underside
2. Stuff with the Castle MacLellan Rannoch Smoked Duck Pâté
3. Wrap tightly with Parma ham slices
4. Place on a greased baking tray, put into preheated oven 200C / Gas 6, for 20 mins
5. Remove from oven and leave to rest for 5 to 10 mins before slicing
6. Whilst resting make the redcurrant and port jus. Place the port and redcurrant into a saucepan bring to boil stirring until the redcurrant dissolves.
7. Reduce until slightly thickened
8. Slice the bird roast in half on an angle and drizzle the sauce
9. Serve with vegetables of your choice

Simple to make and appealing for the eyes as well as the stomach, this recipe for honey roast fig canapés from the chefs at Castle MacLellan is damn delicious and IDEAL for any festive soirée.

Serves 6

Ingredients

• 6 figs (just ripe)
• 1 pack of Castle MacLellan Chicken Liver Pâté with Scottish heather honey

Method

1. Cut the figs lengthways place on a baking tray and drizzle with honey
2. Place in pre heated oven at 200C/Gas mark 6 for 10 mins or until figs just begin to wilt
3. Remove and place on tray to cool. This can be done the day before required, keep in refrigerator in an airtight container.
4. When required remove from fridge, and top with a quenelle of Castle MacLellan Chicken Liver Pâté
5. Arrange on plate and drizzle with extra honey if required

A simple twist on the classic bread and butter pudding by Eric Lanlard, this delicious light and zesty dessert is the perfect way to add a French twist to any occasion. Serve with vanilla and orange blossom custard to make it a sophisticated yet straightforward dessert that the everyday baker can create a home.

Serves 8

Preparation time: 20 minutes

Cooking time: 15 minutes

Ingredients:

• 50g unsalted butter (plus extra for greasing)
• 24 Bonne Maman Madeleines
• 50g lemon and orange peel
• 2 tsp orange blossom extract
• 2 tsp vanilla bean paste
• 350ml whole milk
• 50ml double cream
• 2 free-range eggs
• 25g golden caster sugar

Method:

1. Preheat the oven to 170C
2. Grease a 1 litre baking dish with butter
3. Create a single layer of Bonne Maman Madeleines and line the bottom of the dish. Melt 50g of butter, then using a pastry brush coat the Madeleines with it
4. Sprinkle half of the lemon and orange peels over the top of the Madeleines, then cover with a second layer of Madeleines making sure to overlap them with the scallop shape facing up
5. As before, coat each Madeleine with butter and sprinkle the rest of the lemon and orange peels over the Madeleines and then put to one side

To make the custard:

1. Gently warm the milk and cream in a pan over a low heat, but don’t let it boil. In a medium size bowl, crack the eggs, add the sugar and lightly whisk until pale
2. Add the warm milk and cream mixture, then stir well. Strain the custard into a bowl and fold in the vanilla bean paste and orange blossom extract
3. Pour part of the custard over the prepared Madeleine layers. Leave to soak for 5 minutes, then pour over the rest and leave to stand for 20 minutes
4. Place the dish into the oven and bake for 15 minutes, or until the custard has set and the top is golden
5. Leave to cool for 10 minutes, then dust lightly with icing sugar before serving hot with the remaining custard.

This versatile terrine from White’s Oats can be served a number of ways – try a cold slice with some delicate leaves and pickle as a starter, or hot with all the Christmas trimmings. It’s even great thinly sliced in a sandwich with cranberry sauce and crisp salad leaves. Perfect.

Preparation time: 20 minutes

Cooking time: 1 hour 35 minutes

Serves 8

• 50g (2oz) White’s Speedicook Porridge Oats
• 16 rashers rindless smoked streaky bacon
• 1 tbsp. olive oil
• 1 red onion, peeled and finely chopped
• 2 garlic cloves, crushed
• 50g (2oz) dried cranberries
• 1 orange – finely grated zest and juice
• 1 tbsp. each finely chopped fresh rosemary and sage
• 700g (1lb 9oz) good quality pork sausage meat
• 50g (2oz) pecan nuts
• 2 turkey escallops about 300g (10oz) total weight
• Salt and freshly ground black pepper

Preheat the oven to 180*C/fan oven 160*C/Gas mark 4. Stretch the bacon with the blade of a sharp knife and use all but 3 rashers to line the base and sides of a 900g (2lb) loaf tin (cutting to fit if necessary) allowing the bacon to overhang the edges of the tin.

Heat the oil in a large non-stick frying pan and fry the onion and garlic for 3-4 minutes stirring occasionally until the onion has softened but not coloured. Stir in the cranberries, orange zest and juice and herbs and heat stirring occasionally until the juice has cooked off. Tip into a large bowl and allow to cool slightly. Stir in the sausage meat and oats and mix well to combine. Season with salt and freshly ground black pepper.

Spoon half the sausage meat mixture into the prepared tin and level the surface with the back of a spoon. Press half the pecan nuts randomly into the sausage mixture. Arrange the turkey escallops over the sausage meat to cover completely cutting to fit if necessary. Spoon over the remaining sausage meat mixture and level with the back of a spoon. Push the remaining pecan nuts into the sausage meat. Fold over the overhanging bacon and arrange the remaining bacon over the top to cover completely. Cover loosely with foil and place into a small roasting tin. Pour in enough hot water to come halfway up the sides of the tin and bake for 1 hour 15 minutes. Lift out of the water bath and remove foil and return the tin to the oven for 15 minutes. Drain off any juice (see cook’s tip) turn out and slice.

Cook’s tip

The reserved juices will make a great tasting gravy if serving the terrine hot! Simply make up the juices with chicken stock to 500ml (18fl oz.) and set aside. Heat 2 tbsp. olive oil in a pan, add 2 thinly sliced red onions, cover and cook for 10 minutes stirring occasionally until softened. Remove the lid and cook for a further 5 minutes. Pour over 200ml (7fl oz.) red wine and bring to the boil and boil for 2-3 minutes. Add the pan juices and simmer for 10 minutes. In a small bowl mix together ½ tbsp. plain flour and 25g (1oz) butter to a smooth paste. Gradually whisk small amounts of the paste into the gravy until thickened and simmer for 2 minutes. Season to taste.

Head Chef Steve Smith, who has held a Michelin Star for over 15 years, gives us his IDEAL recipe for a festive Turkey sandwich., He adds intrigue with cream cheese, apple & celery and pecan and mizuna on rye bread. So, without further ado….

Makes 4 sandwiches

• 8 slices of rye/multiseed bread
• 10 generous slices white turkey meat
• 100 grams sliced/ flaked turkey leg meat
• 1 granny smith apple sliced
• 24 pecan nuts roughly chopped
• 1 stick celery finely chopped
• 40g mizuna
• 120g cream cheese or Philadelphia
• Salt and pepper
• 2 tbspns hazelnut vinaigrette
• 25g butter

Method

Butter all of the bread. Divide the cream cheese between 4 slices of the bread and spread evenly. Sprinkle the pecan nuts and celery over. Divide the brown turkey meat between the sandwiches and cover with sliced apple. Season with salt and pepper. Mix the mizuna with a little hazelnut dressing, Place on top of the turkey meat.  Place the white turkey meat on top, and place the remaining slice of bread on top.  Cut with a sharp serrated knife and serve.

Exemplifying this year’s top trend for luxurious festive banquets, this recipe is the perfect
centrepiece for Christmas parties or the main meal itself. The honey and mustard glaze gives a delicately sweet, yet mouthwateringly rich flavour to the ham.

Serves: 10-12
Prep time: 10 mins
Cooking time: 2 hrs

Ingredients

For the ham

• 1 gammon joint, boneless and about 2kg
• 1 tsp cloves
• Pinch of mace
• 1 bay leaf
• 1 tbsp peppercorns
• 1tsp allspice
• 2 star anise
• Peel of 1 orange

For the glaze

• 55g Lurpak® Slightly Salted butter
• 170g runny honey
• 5tbsp dark brown sugar, plus extra for sprinkling
• 2tbspn Dijon mustard
• Zest of 1⁄2 orange

Method

If necessary, leave the ham to soak overnight in a large bowl of water. Drain and pat dry with kitchen paper. But check this on the packaging or with your butcher.

Put the ham into a large pot and cover with water. Add the remaining ingredients and bring
to a simmer. Simmer gently for around 1 1⁄2 hours or until the internal temperature of the ham reaches 70°C.

When the ham is ready, remove from the pan and put onto a clean board. Let it cool for 10
minutes. Remove the skin from the ham making sure you keep as much of the fat as
possible. Score the fat and stud with cloves.

Preheat your oven to 220°C / 200°C fan / gas mark 7, then add all the ingredients of the
glaze to a medium-sized pan. Gently heat the ingredients over a medium heat until melted.

Line a roasting tray with foil and place the ham on top of the foil. Brush the ham with the
glaze and put into the hot oven for 20 minutes, basting a couple of times with more glaze
and a sprinkle of brown sugar.

When the glaze has completely caramelised, remove the ham from the oven and cool
completely.

These delicious festive treats use filo pastry for a modern twist on a historic classic. Perfect to whip up in advance and bring out when guests pop over, simply top with crème fraiche and clementine zest for a real taste of Christmas.

Serves: 6
Prep time: 30 mins
Cooking time: 12 mins

Ingredients

• 2 ripe pears, peeled and grated
• 60g mixed peel
• 60g chopped apricots
• 80g dark glacé cherries
• 150g raisins
• 50g sultanas
• 100ml medium sherry
• 50ml brandy
• 1tbsp runny honey
• 1⁄2 tsp ground cinnamon, plus extra to sprinkle
• Juice and zest of 2 clementines
• 4 sheets filo pastry
• 25g Lurpak® Unsalted butter, melted
• 60g flaked almonds
• 4tbsp icing sugar
• Crème fraiche and clementine zest to serve

Method

Start by preheating the oven to 180C / 160C fan / gas mark 4.

Combine the grated pear, mixed peel, apricot, glacé cherries, raisins, sultanas, sherry, brandy, honey, cinnamon, clementine juice and zest in a medium saucepan. Place over a medium heat and bring to the boil. Next, reduce the heat and simmer uncovered for 10 minutes until most of the liquid has evaporated (be careful not to burn the mixture). Remove from the heat and give it time to cool.

Next, lay four sheets of filo pastry on top of each other and cut into 6 even-sized squares
(they shuld be approximately 10cm x 10cm). Take 1 square of filo, lightly brush with the
melted Lurpak® Unsalted butter, scatter with almonds and lightly dust with icing sugar. Then take another square of filo and place on top of the buttered square at an angle to form a star shape. Lightly brush the top square with Lurpak® Unsalted butter and carefully transfer into a muffin tin with a palette knife. Next, sprinkle a few more almonds around the edge of the filo and finish with a dust of cinnamon. Repeat this process until you have used all the filo squares (you’ll need to work quite quickly to make sure the filo doesn’t dry out).

Next, carefully place a tablespoon of the cooled mincemeat mixture into each filo case. Put into the preheated oven and cook for 10-12 minutes until the pastry is golden and crisp.

Serve with a generous dollop of crème fraîche mixed with clementine zest.