Great value Archives

Christmas dessert

Sherry trifle

20 minutes

Strawberry granita with fromage blanc

Mediterranean

Mediterranean crepe stack

50 minutes

Creamed corn cakes

30 minutes

Chicken braised in apple cider with tarragon

1½ hours

French recipes

The perfect salade nicoise

20 minutes

Christmas dessert

Brandy Christmas pudding with vanilla ice cream

As per package instructions

Endive, fennel, celery and blue cheese salad

Serves 6 - 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

2 endives, finely sliced
1 bulb fennel, shaved
2 stalks celery, finely sliced
1 handful tatsoi leaves, sliced
100 g blue cheese

For the salted caramel walnuts:

150 g walnuts
200 g caster sugar
Sea salt and freshly ground black pepper

For the cranberry and sesame dressing:

2 t soya sauce
1/2 t white wine vinegar
10 g white miso paste
1 free-range egg yolk
3 T vegetable oil
5 g dried cranberries
1/2 t lemon juice
1 T sesame seeds, toasted

Method

Toss the salad ingredients with the cranberry and sesame dressing. Scatter with the salted caramel walnuts.

To make the salted caramel walnuts, lightly grease a non-stick baking sheet and scatter with the walnuts. Season to taste.

Place the sugar in a thick-bottomed saucepan and heat until it melts and turns deep golden. Add a pinch of salt, then pour over the walnuts. Leave to set, then chop coarsely.

To make the cranberry and sesame dressing, blend the soya sauce, white wine vinegar, miso paste, egg yolk and oil, loosening the mixture with a little water, if necessary.

Add the cranberries and blend well. Add the lemon juice and blend, then gently fold in the sesame seeds.

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Sherry trifle

Strawberry granita with fromage blanc

Mediterranean crepe stack

Creamed corn cakes

Chicken braised in apple cider with tarragon

The perfect salade nicoise

Brandy Christmas pudding with vanilla ice cream

Endive, fennel, celery and blue cheese salad

Endive, fennel, celery and blue cheese salad

Ingredients

Method