In a frying pan melt the butter, add the prawns, ¾ of the lemon juice and toss the prawns until they have turned pink. Throw in half of the lemon zest and stir around. Grind the salt and pepper over the dish. In the meantime, put the crème fraiche in a bowl, add the lemon zest and lemon juice followed by the parsley.Stir well then place in a nice bowl to use as a dip for the prawns.
Cut the lettuces into quarters, brush the oil in a pan and heat them until just smoking. Place the lettuce quarters cut side down then sear both cut sides for about 20 seconds each. Place the lettuce on your serving dish, grilled side up, then turn the heat down in the pan. Add the olive oil, garlic and chopped olives, stir around the pan for a few seconds until warmed through and drizzle over the lettuce, followed by a sprinkling of salt and pepper.
Arrange on a large chopping board or platter, fan out the meats, drain the jars of condiments and place each in a small bowl. Group together. Slice the flatbreads into four and pile up then put the tamarind dip in a small bowl and place with the flatbreads.
Boil a pan of salted water (big enough to cook the pasta) for 10 minutes. Drain and run under cold water until fully cold - this will help get rid of the starch. Leave the pasta draining. Toss with a little oil. Mix the ricotta with the chopped capers and parsley,salt and pepper to taste. Fill the piping bag and gently squeeze the mix into the pasta, keeping your thumb over the other end so the filling doesn’t come out. Arrange the rocket over your platter, place the cannelloni on top and sprinkle with the smoked paprika.
Line a baking tray with greaseproof paper and heat your oven to 180 degrees C. Place the skinned sausages in a bowl and mix up with the thyme.Cut the puff pastry into 32 equal squares, place onto the baking tray and brush with the beaten egg. Take each whole chestnut and wrap the sausage meat around so it totally encompasses it, making a ball about the size of a £2 coin. Place this onto each pastry square and press a cranberry on top of each one. Bake in the oven for about 10-15 minutes until pastry is lovely and golden.
Heat the oven to 200 degrees C. Peel the carrots, leaving about 1-2˜ of the top stems intact. Bring a pan of water to the boil and plunge the carrots in for about 2 minutes. Drain and leave for about 2-3 minutes so the water can evaporate from them. Pour the oil onto a baking tray and toss the carrots so they are fully covered. Place in oven for about 20 minutes. In another pan place the sweet potato and cover with water then bring to the boil and add salt. Cook until soft for about 10 minutes. Drain and place in a food processor or blender with the crème fraiche garlic granules and salt to taste. Blend until it has a lovely, creamy consistency. Place in a serving bowl. In a small pan put the cider vinegar and caster sugar in, bring to the boil, then simmer gently until the sugar has dissolved. Remove from the heat, add the parsley and let it sit until cool then pour into a serving bowl. Arrange the carrots once cooked along with the two dips.
Place all the fruit on a tray and put into your freezer - you may have to put it on more than one tray depending the size of freezer. Freeze for at least 3 hours. Melt the chocolate in the microwave/over a pan of water then take each pastry cup and brush liberally with the chocolate, covering it completely. Let it cool and set. In a saucepan place 200g of the raspberries, icing sugar and red wine then gently heat, stirring so the raspberries start to fall apart. Leave to cool. Just before serving re-heat and keep warm. Pipe the fromage frais into each chocolate cup, about 1 tsp each. To serve: On a large plate pour the ice to a depth of about 1 inch. Take out the frozen fruit and arrange on top of the ice, along with the filled chocolate cups. Put the hot raspberry sauce into a jug and let everyone put some frozen fruit on top of the filled cup and pour a little sauce over.
Place the raspberries and prosecco in a blender or food processor and blend for about 30 seconds. Add the honey and blitz again. Place into a freezer safe tub and freeze for 1 hour or overnight if preferred. Pour the crushed ice onto your chosen dish/platter. With each spoon, scrape up a good spoonful and place on top of the dish of ice. Enjoy as a fantastic party treat!
Pop two blueberries into each compartment of an ice tray, pour over boiling water, and freeze. In a blender, place all the other ingredients and blend for about 30 seconds. Put two of the blueberry ice cubes into each glass and pour over.
Place the eggs into a pan with cold water, bring to the boil and boil for 6 minutes. Remove from the heat and run cold water from tap over them until fully cold. Peel the eggs. Using a sharp knife, cut them in half, scoop out the egg yolks then put yolks into a food processor with the sour cream and blend until it has a creamy consistency. Fill the piping bag and with the egg halves displayed on your chosen dish, spoon a few of the caviar eggs into the bottom of each egg half. Pipe a rosette of the mix into each egg cavity. Top the egg with the rest of the caviar.
For each person you will need:
Mix the horseradish and fromage fraise together then spread each slice of beef with a thin layer of the mix. Place a pepper dew in the middle of each slice. Bring the two ends up and over to make a roll then turn each over so they sit on the join. Place on top of each toasted disk of French bread. Sprinkle with the salt and serve.
Bring the cranberries, sugar and 200ml of cordial to the boil. Cook for 2 minutes. Remove from heat. In another pan add the rest of the cordial, 250mlboiling water and the pack of jelly then stir until the jelly has fully dissolved. Add to the cranberry mixture and stir well. Pour into martini glasses or similar. Ideal for a buffet dessert!
Click on the photos above to reveal each of our delicious New Year recipes.