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Beetroot-and-avocado dip

30 minutes

Aliums

Onion, mint and chilli relish

Aliums

Toum (garlic sauce)

Dip recipes

Cream cheese with sweet chilli sauce dip

5 minutes

Dip recipes

Herby green butter

Brinjal recipes

Moutabal (brinjal spread)

30 minutes

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Pea-and-broad bean dip

10 minutes

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Sunflower seed dressing

5 minutes

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Sticky red pepper chicken wings with sour cream sauce

1 hour

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50 minutes

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40 minutes

Christmas recipes

Farm-style smoked trout pâté

Farm-style smoked trout pâté

By Rose and Adam Williams

Serves 8 to 10

Difficulty Easy

Prep Time 15 minutes

Ingredients

400 g Woolworths oak-smoked trout ribbons, diced
10 g Italian parsley, finely chopped
1 lemon, zested and juiced
1 x 250 ml tub crème fraîche
a generous pinch freshly ground black pepper
olive oil, for drizzling
lemon wedges, to garnish

Method

1. Mix the trout, parsley, lemon zest and juice in a bowl.

2, Add the crème fraîche and black pepper, mix to combine, cover and chill until ready to serve. Drizzle with olive oil and garnish with lemon wedges.

Find more Christmas recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Beetroot-and-avocado dip

Onion, mint and chilli relish

Toum (garlic sauce)

Cream cheese with sweet chilli sauce dip

Herby green butter

Moutabal (brinjal spread)

Pea-and-broad bean dip

Sunflower seed dressing

Sticky red pepper chicken wings with sour cream sauce

Hummus

Baba ganoush

Farm-style smoked trout pâté

Farm-style smoked trout pâté

Ingredients

Method