Get into the Christmas spirit with these festive recipes from nutritionist Rob Hobson, made from long-lasting, easy-to-buy ingredients.
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Festive hummus topped with dried cranberries and pine nuts
This festive twist on a classic appetiser is a great option for Christmas buffets or drinks parties. A serving is also a good source of protein, fibre and minerals such as iron, magnesium, zinc and calcium.
Serves 4–6 180 calories per serving
Ingredients
- 400g tin of chickpeas, drained and rinsed
- 1 lemon, juiced
- 1 garlic clove, chopped
- 5 tbsp light tahini paste
- ¼ tsp ground cumin
- ½ tsp salt
- Handful of dried cranberries, chopped
- 1 tbsp toasted pine nuts
Method
- Place the chickpeas, lemon juice, garlic, tahini, cumin and salt into a food processor and blitz until smooth.
- Add water to adjust the consistency.
- Transfer to a bowl and garnish with chopped cranberries and pine nuts.
- Serve with toasted wholemeal pitta or sliced vegetables.
Kedgeree
Kedgeree is a classic Christmas or Boxing day brunch...
Serves 4 500 calories per serving
Ingredients
- 500g frozen smoked haddock fillets
- 1 tbsp olive oil
- 2 onions, finely diced
- 300g basmati rice
- 1 tbsp curry powder
- 1 tsp ground turmeric
- Pinch of dried chilli flakes
- 400ml milk
- 250ml vegetable stock
- 2 eggs
- 150g frozen peas
Method
- Preheat the oven to 200°C and bake the haddock.
- Soften onions in oil, then add rice and spices.
- Add milk and stock; simmer until rice is tender.
- Boil eggs for 6 minutes, peel and quarter.
- Flake fish into rice with peas and eggs; heat through.
Spiced apple chutney
Makes 2 small jars 60 calories per serving (2 tbsp)
Ingredients
- 1 small red onion, finely chopped
- 2 apples, peeled and diced
- 120g sultanas
- 80ml red wine vinegar
- 40g dark soft brown sugar
- 1 tsp ground ginger
- ½ tsp ground cumin
- Salt & black pepper
Method
- Mix all ingredients together and season.
- Pack into sterilised jars and refrigerate for 3 days, shaking daily.
Non-alcoholic mulled wine
Serves 4 140 calories per serving
Ingredients
- 350ml red grape juice
- 350ml pomegranate juice
- 350ml cranberry juice
- ½ orange, sliced
- 2 cloves
- ½ cinnamon stick
- ½ tsp ground ginger
- Honey to taste
Method
- Combine ingredients in a saucepan and heat gently for 5 minutes.
- Serve warm with orange zest and cinnamon sticks.
