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Low-sugar Christmas biscuits recipe
 A low-sugar Christmas can still be sweet and these biscuits make for great Christmas tree decorations. 100g/3½oz unsalted butter, softened 60g/2¼oz soft brown muscovado sugar 1 free-range egg2 tsp vanilla extract 275g/9¾oz plain flour, plus extra for dusting1 tsp ground cinnamon1 tbsp finely chopped candied peelhalved blanched almonds, to decorate 100g/3½oz unsalted butter, softened 60g/2¼oz soft brown muscovado sugar 1 free-range egg 2 tsp vanilla extract 275g/9¾oz plain flour, plus extra for dusting 1 tsp ground cinnamon 1 tbsp finely chopped candied peel halved blanched almonds, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with greaseproof paper.Cream the butter and sugar together in a bowl until pale, light and fluffy. Crack in the egg and add the vanilla extract, then beat again. Mix in the flour, cinnamon and candied peel until the mixture comes together as a dough.Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. Decorate with the almond halves. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.Bake the biscuits for 8-10 minutes until deep golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with greaseproof paper. Cream the butter and sugar together in a bowl until pale, light and fluffy. Crack in the egg and add the vanilla extract, then beat again. Cream the butter and sugar together in a bowl until pale, light and fluffy. Crack in the egg and add the vanilla extract, then beat again. Mix in the flour, cinnamon and candied peel until the mixture comes together as a dough. Mix in the flour, cinnamon and candied peel until the mixture comes together as a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. Decorate with the almond halves. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. Decorate with the almond halves. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw. Bake the biscuits for 8-10 minutes until deep golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. Bake the biscuits for 8-10 minutes until deep golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.
Christmas cup recipe
 For parties or any type of seasonal entertaining, I like a cocktail that gets poured together in a jug rather than mixed up by the glass. And this is the perfect drink for Christmas: the fizzy white wine (any dry white will do) adds sparkle, while the cherry brandy brings a tongue-in-cheek touch of great-aunt’s tipple and the ginger ale provides the perfect seasonal spiciness. Obviously, you can fiddle with the proportions if you want to make the wine stretch more, but this is my starting point. And I can get all the component parts from my local supermarket. 750ml bottle of prosecco (or other dry, white, fizzy wine)125ml/4fl oz cherry brandy500ml/18fl oz dry ginger ale 750ml bottle of prosecco (or other dry, white, fizzy wine) 125ml/4fl oz cherry brandy 500ml/18fl oz dry ginger ale Method Chill the fizzy wine and ginger ale and pop a glass jug big enough to hold all the ingredients to chill in the fridge, too, if you like.Pour the bottle of wine into your jug, add the cherry brandy and then the ginger ale and give a gentle stir to mix (but do not remove any fizz).Pour into glasses of your choice. If you want to add ice to glasses as you hand out, do. Chill the fizzy wine and ginger ale and pop a glass jug big enough to hold all the ingredients to chill in the fridge, too, if you like. Chill the fizzy wine and ginger ale and pop a glass jug big enough to hold all the ingredients to chill in the fridge, too, if you like. Pour the bottle of wine into your jug, add the cherry brandy and then the ginger ale and give a gentle stir to mix (but do not remove any fizz). Pour the bottle of wine into your jug, add the cherry brandy and then the ginger ale and give a gentle stir to mix (but do not remove any fizz). Pour into glasses of your choice. If you want to add ice to glasses as you hand out, do. Pour into glasses of your choice. If you want to add ice to glasses as you hand out, do.
Bresaola salad recipe
 The tender, air-dried beef, salty olives and shavings of parmesan make this simple salad utterly elegant and delicious. 3 slices bread2 tbsp extra virgin olive oil 3 slices bread 2 tbsp extra virgin olive oil 4 tbsp extra virgin olive oil2 tbsp white wine vinegarsalt and freshly ground black pepper1 garlic clove, left whole and pierced with a knife 4 tbsp extra virgin olive oil 2 tbsp white wine vinegar salt and freshly ground black pepper 1 garlic clove, left whole and pierced with a knife 2 little gem lettuce, leaves separatedsmall handful wild rocket100g/3½oz radishes, sliced20 black olives2 free-range eggs, hard-boiled and quartered80g/3oz bresaola, thinly sliced2 tbsp finely shaved fresh Parmesan, to serve 2 little gem lettuce, leaves separated small handful wild rocket 100g/3½oz radishes, sliced 20 black olives 2 free-range eggs, hard-boiled and quartered 80g/3oz bresaola, thinly sliced 2 tbsp finely shaved fresh Parmesan, to serve Method Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden-brown. Remove from the pan and drain on kitchen paper.Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency. Remove the garlic clove from the dressing.Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. Arrange the eggs, bresaola and fried bread in the dish and scatter over the parmesan shavings. Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden-brown. Remove from the pan and drain on kitchen paper. Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden-brown. Remove from the pan and drain on kitchen paper. Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency. Remove the garlic clove from the dressing. Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency. Remove the garlic clove from the dressing. Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. Arrange the eggs, bresaola and fried bread in the dish and scatter over the parmesan shavings. Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. Arrange the eggs, bresaola and fried bread in the dish and scatter over the parmesan shavings.
Christmas popcorn recipe
 Sprinkle popcorn with a little festive spice for a tempting treat that is sure to be pop-ular with family and friends. 1 tsp vegetable oil50g/1¾oz popcorn2 tbsp cocoa1 tsp ground ginger3 oranges, zest only3 tbsp runny honey 1 tsp vegetable oil 50g/1¾oz popcorn 2 tbsp cocoa 1 tsp ground ginger 3 oranges, zest only 3 tbsp runny honey Method Heat the oil for 20-30 seconds over a medium heat in a large lidded saucepan. Add the popcorn, cover with a lid and cook for a few minutes, until it has all popped, giving it a shake halfway through. Tip the popcorn into a bowl. While it is still hot, sieve over the cocoa and ginger, then sprinkle over the orange zest and drizzle on the honey. Mix well and serve. Heat the oil for 20-30 seconds over a medium heat in a large lidded saucepan. Add the popcorn, cover with a lid and cook for a few minutes, until it has all popped, giving it a shake halfway through. Heat the oil for 20-30 seconds over a medium heat in a large lidded saucepan. Add the popcorn, cover with a lid and cook for a few minutes, until it has all popped, giving it a shake halfway through. Tip the popcorn into a bowl. While it is still hot, sieve over the cocoa and ginger, then sprinkle over the orange zest and drizzle on the honey. Mix well and serve. Tip the popcorn into a bowl. While it is still hot, sieve over the cocoa and ginger, then sprinkle over the orange zest and drizzle on the honey. Mix well and serve.
Low-fat Christmas pavlova recipe
 The tastiest Christmas wreath you are ever likely to meet. Plus it has less sugar than most meringues meaning you can have your wreath and eat it too. 5 medium free-range egg whites150g/5½oz caster sugar250g/9oz low-fat natural yoghurt1 orange, finely grated zest and 1 tbsp juicedrop of almond extractpinch cinnamon200g/7oz raspberries50g/1¾oz flaked almonds, toasted1 square of dark chocolate 5 medium free-range egg whites 150g/5½oz caster sugar 250g/9oz low-fat natural yoghurt 1 orange, finely grated zest and 1 tbsp juice drop of almond extract pinch cinnamon 200g/7oz raspberries 50g/1¾oz flaked almonds, toasted 1 square of dark chocolate Method Preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with parchment paper. Whisk the egg whites in a clean glass bowl until soft peaks form. Add the sugar a teaspoon at a time and continue to whisk until you have stiff peaks and the meringue looks glossy. Arrange 8 large spoonfuls of the mixture in a circle on the prepared tray in a ring to form a wreath. Bake for 30 minutes, then reduce the oven to 110C/90C Fan/Gas ¼ and bake for another 1½ hours. Turn off the oven, leave the door ajar and leave until the meringues are cold.Just before serving, make the topping. Mix together the yoghurt, orange zest and juice, almond extract and cinnamon. Top the meringue with the yoghurt mixture and then scatter over the raspberries and almonds. Finely grate over the chocolate and serve. Preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with parchment paper. Preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with parchment paper. Whisk the egg whites in a clean glass bowl until soft peaks form. Add the sugar a teaspoon at a time and continue to whisk until you have stiff peaks and the meringue looks glossy. Whisk the egg whites in a clean glass bowl until soft peaks form. Add the sugar a teaspoon at a time and continue to whisk until you have stiff peaks and the meringue looks glossy. Arrange 8 large spoonfuls of the mixture in a circle on the prepared tray in a ring to form a wreath. Bake for 30 minutes, then reduce the oven to 110C/90C Fan/Gas ¼ and bake for another 1½ hours. Arrange 8 large spoonfuls of the mixture in a circle on the prepared tray in a ring to form a wreath. Bake for 30 minutes, then reduce the oven to 110C/90C Fan/Gas ¼ and bake for another 1½ hours. Turn off the oven, leave the door ajar and leave until the meringues are cold. Turn off the oven, leave the door ajar and leave until the meringues are cold. Just before serving, make the topping. Mix together the yoghurt, orange zest and juice, almond extract and cinnamon. Just before serving, make the topping. Mix together the yoghurt, orange zest and juice, almond extract and cinnamon. Top the meringue with the yoghurt mixture and then scatter over the raspberries and almonds. Finely grate over the chocolate and serve. Top the meringue with the yoghurt mixture and then scatter over the raspberries and almonds. Finely grate over the chocolate and serve. Recipe tips Transform leftover egg yolks into tasty custard.
Low-fat roast potatoes recipe
 Want to know the secret to lower calorie roast potatoes? Use cooking oil spray and a very hot oven. It gives the potatoes a crunch with much less fat than the usual recipe. Each serving provides 176 kcal, 4g protein, 37g carbohydrates (of which 2g sugars), 0.5g fat (of which 0.1g saturates), 4g fibre and 0.2g salt. 1.2kg/2lb 12oz floury potatoes, such as King Edward, peeled, cut into chunkscooking oil spraysalt and freshly ground black pepper 1.2kg/2lb 12oz floury potatoes, such as King Edward, peeled, cut into chunks cooking oil spray salt and freshly ground black pepper Method Preheat the oven to 230C/210C Fan/Gas 8 or its hottest setting. Boil the potatoes in lightly salted boiling water for 3-4 minutes, then drain in a colander. Fluff up the edges using a fork, then season with salt and pepper, spray well with cooking oil spray. Tip the potatoes into a large baking tray and roast for 25 minutes. Mix them around, spray with more cooking oil spray and roast for a further 25 minutes, until golden-brown all over. Preheat the oven to 230C/210C Fan/Gas 8 or its hottest setting. Preheat the oven to 230C/210C Fan/Gas 8 or its hottest setting. Boil the potatoes in lightly salted boiling water for 3-4 minutes, then drain in a colander. Fluff up the edges using a fork, then season with salt and pepper, spray well with cooking oil spray. Boil the potatoes in lightly salted boiling water for 3-4 minutes, then drain in a colander. Fluff up the edges using a fork, then season with salt and pepper, spray well with cooking oil spray. Tip the potatoes into a large baking tray and roast for 25 minutes. Mix them around, spray with more cooking oil spray and roast for a further 25 minutes, until golden-brown all over. Tip the potatoes into a large baking tray and roast for 25 minutes. Mix them around, spray with more cooking oil spray and roast for a further 25 minutes, until golden-brown all over.
Roast parsnips and carrots recipe
 Jazz up roast carrot and parsnips with a salty sprinkle of Parmesan. This recipe is perfect for prepping in advance giving you more room in your oven on Christmas day. Find out how to make ahead in the tips section. 7-8 carrots, peeled and trimmed7-8 parsnips, peeled and trimmed3 tbsp olive oil 30g/1oz Parmesan, gratedsalt and freshly ground black pepper 7-8 carrots, peeled and trimmed 7-8 parsnips, peeled and trimmed 3 tbsp olive oil 30g/1oz Parmesan, grated salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Cut the carrots and parsnips in half lengthways and cut any particularly large pieces in half again. Bring a large saucepan of water to the boil and add the vegetables. Boil for 3 minutes, or until the vegetables are just beginning to soften (you want them to keep their shape while roasting).Drain well and divide between 2 roasting trays (if the tray is crowded the vegetables won’t crisp up as well). Add the oil and mix to coat the vegetables. Season with salt and pepper and top with the Parmesan. Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut the carrots and parsnips in half lengthways and cut any particularly large pieces in half again. Bring a large saucepan of water to the boil and add the vegetables. Boil for 3 minutes, or until the vegetables are just beginning to soften (you want them to keep their shape while roasting). Cut the carrots and parsnips in half lengthways and cut any particularly large pieces in half again. Bring a large saucepan of water to the boil and add the vegetables. Boil for 3 minutes, or until the vegetables are just beginning to soften (you want them to keep their shape while roasting). Drain well and divide between 2 roasting trays (if the tray is crowded the vegetables won’t crisp up as well). Add the oil and mix to coat the vegetables. Season with salt and pepper and top with the Parmesan. Drain well and divide between 2 roasting trays (if the tray is crowded the vegetables won’t crisp up as well). Add the oil and mix to coat the vegetables. Season with salt and pepper and top with the Parmesan. Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. Recipe tips To make ahead, simply remove the vegetables from the oven 5 minutes before the end of the cooking time. Leave to cool, then transfer to the freezer. To reheat, tip the frozen vegetables into a roasting tray and roast for 10-15 minutes, or until piping hot. Make the process easier by using disposable foil roasting tins which can also be frozen.
Stilton and toasted walnut balls recipe
 These easy Stilton and walnut balls make great Christmas nibbles. knob of butter50g/2oz walnut halves200g/7oz Stilton, crumbled, at room temperature50g/2oz unsalted butter, softened1 tbsp port1 tbsp green peppercorns1 tbsp flatleaf parsley knob of butter 50g/2oz walnut halves 200g/7oz Stilton, crumbled, at room temperature 50g/2oz unsalted butter, softened 1 tbsp port 1 tbsp green peppercorns 1 tbsp flatleaf parsley Method Heat a knob of butter in the frying pan, and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped.Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns, then chill in the fridge for at least three hours but preferably overnight. Mix the parsley into the chopped nuts and place into a small bowl.Roll teaspoonfuls of the mixture into small balls, then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve.To serve, pop a cocktail stick into each one and pile onto a plate. Heat a knob of butter in the frying pan, and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped. Heat a knob of butter in the frying pan, and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped. Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns, then chill in the fridge for at least three hours but preferably overnight. Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns, then chill in the fridge for at least three hours but preferably overnight. Mix the parsley into the chopped nuts and place into a small bowl. Mix the parsley into the chopped nuts and place into a small bowl. Roll teaspoonfuls of the mixture into small balls, then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve. Roll teaspoonfuls of the mixture into small balls, then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve. To serve, pop a cocktail stick into each one and pile onto a plate. To serve, pop a cocktail stick into each one and pile onto a plate.
Red onion and Brie tartlets recipe
 These vegetarian nibbles are wickedly addictive and just perfect as canapés at a drinks party. 250g/8oz ready-made shortcrust pastry2 tbsp olive oil2 medium red onions, peeled, sliced1 garlic clove, peeled, thinly sliced1tsp chopped fresh thyme leaves1 tsp white wine vinegar1 tsp dark soft brown sugarsalt and freshly ground black pepper125g/4oz Brie, cut into 24 small pieces 250g/8oz ready-made shortcrust pastry 2 tbsp olive oil 2 medium red onions, peeled, sliced 1 garlic clove, peeled, thinly sliced 1tsp chopped fresh thyme leaves 1 tsp white wine vinegar 1 tsp dark soft brown sugar salt and freshly ground black pepper 125g/4oz Brie, cut into 24 small pieces Method Preheat the oven to 200C/400F/Gas 6.Roll the pastry out until 0.25cm/⅛in thickness and cut 24 circles from it, using a 5cm/2in pastry cutter.Place the circles onto a baking tray and prick all over with a fork. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove the pastry from the oven and set aside to cool.Heat the oil in a frying pan and fry the onions over a low heat for 15 minutes, stirring regularly.Increase the heat, add the garlic and thyme and cook for a further five minutes.Add the vinegar and brown sugar and cook, stirring well, until the onions have caramelised. Season to taste with salt and freshly ground black pepper.To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the pastry out until 0.25cm/⅛in thickness and cut 24 circles from it, using a 5cm/2in pastry cutter. Roll the pastry out until 0.25cm/⅛in thickness and cut 24 circles from it, using a 5cm/2in pastry cutter. Place the circles onto a baking tray and prick all over with a fork. Place the circles onto a baking tray and prick all over with a fork. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove the pastry from the oven and set aside to cool. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove the pastry from the oven and set aside to cool. Heat the oil in a frying pan and fry the onions over a low heat for 15 minutes, stirring regularly. Heat the oil in a frying pan and fry the onions over a low heat for 15 minutes, stirring regularly. Increase the heat, add the garlic and thyme and cook for a further five minutes. Increase the heat, add the garlic and thyme and cook for a further five minutes. Add the vinegar and brown sugar and cook, stirring well, until the onions have caramelised. Season to taste with salt and freshly ground black pepper. Add the vinegar and brown sugar and cook, stirring well, until the onions have caramelised. Season to taste with salt and freshly ground black pepper. To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie. To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie.