Christmas recipes

Salmon Wellington with a plum-and-celeriac remoulade

10 minutes

Beef recipes

Beef tongue with mustard sauce

2 hours

Beetroot recipes

Baba ganoush with roast baby beetroot and almond brittle

1 hour 20 minutes

Chakalaka recipes

Lamb shanks with chakalaka

2 hours

Cabbage recipes

Gammon-and-cabbage pie

20 minutes

Christmas recipes

Piña colada popsicle

Citrus recipes

Basic vinaigrette

Mushroom recipes

Mushroom-and-chestnut phyllo pie

1 hour

Root vegetable

Celeriac, radish and samphire salad

Christmas recipes

Stuffed salmon

20 minutes

Afternoon tea

Grilled raspberry-and-chia tray jam

20 minutes

Christmas recipes

The redhead

The redhead

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 5 minutes

Ingredients

Ice, crushed, to taste
1 Liefmans Fruitesse
4 T Maraschino liqueur
Lime, sliced, to garnish
Maraschino cherries, to garnish

Method

1. Divide crushed ice between tumblers and fill three-quarters of the way with Liefmans Fruitesse.

2. Add 2 T Maraschino liqueur to each tumbler, then garnish with slices of lime and Maraschino cherries.

Try your hand at more cocktails here.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Salmon Wellington with a plum-and-celeriac remoulade

Beef tongue with mustard sauce

Baba ganoush with roast baby beetroot and almond brittle

Lamb shanks with chakalaka

Gammon-and-cabbage pie

Piña colada popsicle

Basic vinaigrette

Mushroom-and-chestnut phyllo pie

Celeriac, radish and samphire salad

Stuffed salmon

Grilled raspberry-and-chia tray jam

The redhead

The redhead

Ingredients

Method