A savoury goat’s cheese cheesecake with cranberry and onion jam starts things off. Simple but impressive, and the leftover jam is brilliant in toasties or on a grazing board.
A roast baby potato and cherry tomato salad makes the most of what’s in season, and any leftovers are perfect tossed with greens or topped with a soft egg for brunch.
The lemon roasted salmon brings a touch of celebration, and the leftovers can easily be turned into fresh wraps with herbs and lemon yoghurt the next day.
And to finish, a brown sugar roulade with tart cherries. It is decadent, sweet, and ready to become an easy trifle or Eton mess when guests roll in again.
This is a Christmas table designed for flavour, flexibility, and ease. One that stretches beautifully into Boxing Day and keeps the good food and good times rolling.
Have a very merry festive season and thank you all for your support and kindness.
Alison x
Roast salmon with horseradish, fennel & saffron mayonnaise
Flake any leftover salmon through an omelette or frittata, fold into fishcakes, stir through a creamy quiche filling or toss through a vibrant salad with new potatoes and herbs.
For something more indulgent, try a salmon and potato hash topped with soft poached eggs and saffron mayonnaise, pile the flakes into a toasted brioche roll with crisp lettuce, and of course that delicious saffron mayo.
There’s something wonderfully effortless about serving salmon at Christmas. This recipe celebrates the season with fresh flavours and vibrant colour. Aromatic fennel, a touch of horseradish to liven things up a little, and a layer of tangy, sticky lemon slices roasted on the salmon.
It’s impressive for the Christmas table yet relaxed enough to enjoy cold, with so many endless ways to enjoy the next day.
SERVES: 6-8
Skill level: Easy/Intermediate
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Salmon
1 × 800 to 1.2kg side of fresh salmon, skin on and pin-boned
2 Tbsp prepared horseradish (or finely grated fresh horseradish root)
1 tsp Dijon mustard
1 Tbsp extra-virgin olive oil
1 small fennel bulb, finely grated (reserve fronds/tops)
2 Tbsp fennel tops, roughly chopped (approx)
2-3 lemons, thinly sliced into rounds
1½ Tbsp extra-virgin olive oil
Sea salt flakes and freshly ground black pepper
Saffron Mayonnaise
Large pinch saffron threads
2 tsp white wine vinegar
2 egg yolks, room temperature
1 tsp Dijon mustard
250ml neutral oil (such as grapeseed or light olive oil)
Lemon juice to taste
Sea salt flakes
Method
Preheat the oven to 190°C (fan 170°C). Line a large baking tray with parchment paper.
Place the salmon, skin side down, on a lightly oiled oven tray and pat dry with paper towels.
Combine the horseradish, Dijon, grated fennel and fennel tops. Season with salt and pepper.
Spread the fennel-horseradish mixture evenly over the salmon.
Arrange the lemon slices in slightly overlapping rounds to cover the surface like scales. Drizzle with olive oil and season lightly again.
Roast for 20-25 minutes, until the salmon is just cooked through but still moist in the centre.
Make the saffron mayonnaise: place saffron threads in a small bowl with the vinegar and let steep for 5 minutes to infuse colour and flavour.
In a medium bowl, (or use a hand wand or blender) whisk together egg yolks, saffron vinegar, mustard and a small pinch of salt.
Whisking constantly, slowly drizzle in the oil to form a thick emulsion.
Finish with a squeeze of lemon juice and if too thick add a tablespoon of water to loosen. Taste and adjust seasoning.
Transfer the salmon to a platter, spoon over any pan juices and scatter with a few reserved fennel fronds. Serve warm or at room temperature with saffron mayonnaise alongside.
Roasted baby potato, cherry tomato, fennel salad
Leftovers can be fried together for breakfast with fried eggs, added to a frittata for a light summer lunch with a crunchy salad, or simply turned into a summer salad.
This salad has that beautiful balance and deserves a place on the festive table.
Plump roasted new potatoes, blistered cherry tomatoes, and crisp shaved fennel are all brought together with a punchy lemon, honey and caper dressing.
It’s bright, full of flavour, and sits happily alongside the delicious roast salmon.
SERVES: 6
Skill level: Easy
Preparation time: 15 minutes
Cooking time: 35-40 minutes
1kg small new potatoes, scrubbed
3 Tbsp olive oil
1 lemon, zest finely grated and juice reserved
250g cherry tomatoes
1 small bulb fennel, trimmed and finely shaved (a mandolin works best)
1 Tbsp Dijon mustard
1 Tbsp runny honey
1 Tbsp capers, roughly chopped
3 Tbsp extra virgin olive oil
Sea salt flakes and cracked black pepper
Fennel tops, finely chopped, to finish
Method
Preheat the oven to 200°C.
Place the potatoes in a bowl, drizzle with olive oil, season with salt and pepper, and sprinkle over the lemon zest. Roast for 20 minutes until golden and tender.
Add the tomatoes to the same bowl, sprinkle over a little salt and toss to combine.
Add the cherry tomatoes to the tray and roast for another 10 minutes, until blistered and starting to burst.
Make the dressing.
Whisk together the mustard, honey, capers, lemon juice, and extra virgin olive oil, season and whisk to combine.
Add the shaved fennel, toss to combine. Set aside.
While still warm, toss the roasted potatoes and tomatoes with the shaved fennel dressing.
Gently mix to coat everything evenly.
Pile on to a serving platter and scatter over the chopped fennel tops.
Serve warm or at room temperature.
Brown sugar roulade with cherries
Cherries are one of those special Christmas treats that always remind me of home and the season itself.
In this roulade, they’re coated in a dark, glossy caramel, spooned over a soft brown sugar meringue and rolled with a decadent mascarpone and cream filling.
It’s a simple dessert with a big impact. Festive flavours, a little indulgence, and the perfect way to finish Christmas lunch.
SERVES: 8-10
Skill level: Intermediate
Preparation time: 30 minutes
Cook time: 20-25 minutes
Meringue
250g egg whites (from 6 large eggs)
100g light soft brown sugar
250g caster sugar
1 tsp vanilla extract
1 tsp ground mixed spice
1 tsp white vinegar
2 tsp cornflour
Caramelised cherries
400g cherries, pitted (fresh or frozen)
75g caster sugar
1 Tbsp water
1 Tbsp orange or mandarin juice
1 Tbsp water
1 tsp vanilla extract
Mascarpone
cream filling
250g mascarpone
150ml cream
1 Tbsp icing sugar
1 tsp vanilla extract
Method
Preheat the oven to 180°C (fan 160°C). Line a 35 x 25cm Swiss roll tin with baking paper.
To make the roulade: In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugars, whisking well until thick, glossy and holding firm peaks.
Beat in the vanilla, mixed spice, vinegar, and cornflour until just combined.
Spread the meringue evenly into the lined tin, smoothing the surface. Bake for 20-25 minutes, or until lightly golden and crust has formed on the top.
While warm, invert the roulade on to a fresh sheet of baking paper lightly dusted with icing sugar. Peel away the base paper, cover with a clean tea towel, and allow to cool completely.
For the cherries: place the sugar and water into a small clean saucepan, heat gently until the sugar has dissolved. Turn up the heat to medium high and boil the sugar until a deep caramel colour and aroma occur. It is very important when you are at this stage that you do not stir the caramel.
Remove from the heat and add the orange juice and vanilla, watching as this can splutter a little. Add the cherries. Set aside and cool completely.
To make the filling: whip the mascarpone, cream, icing sugar and vanilla together until thickened and creamy.
To finish: Spread the mascarpone cream over the cooled inside of the meringue. Allowing about 1cm border at one of the longest ends, spoon over most of the cherries (reserve a few for serving), and a little syrup.
Start by turning the longest side under to form the first twist in the roll: this will assist the remaining of the roulade to follow. Roll the roulade up and over, so that the edges come together to form a log. Once completed slide the roulade on to a serving platter.
Refrigerate for at least an hour or two before serving.
To serve, spoon a little cream over the top, drizzle with remaining cherries and a little of the delicious syrup.
Slice into portions and enjoy x
Uses
• Ice cream sandwich - slice and sandwich together with ice cream, freeze.
• Eton mess - crumbled through cream, yoghurt and more berries.
• Ice cream sundaes - crumble through softened ice cream and refreeze.
Goat’s cheese cheesecake with cranberry and onion jam
Leftover cheesecake can be crumbled into salads, over grilled stone fruit. It is also great folded through stewed or baked tomatoes with eggs.
This savoury cheesecake makes a beautiful festive starter. Creamy goat’s cheese on a flaky Parmesan pastry base with a sticky red onion and cranberry jam.
It’s simple to prepare ahead and serves perfectly chilled.
Any leftover jam is brilliant in Boxing Day toasties with ham or spread across a grazing platter with cold meats and cheese.
SERVES: 8
Skill level: Easy/Intermediate
Preparation time: 40 minutes (plus chilling)
Cooking time: 40 minutes
Goat’s cheese cheesecake
Pastry base
1 sheet of ready rolled puff pastry
30g finely grated Parmesan
1 tsp fresh thyme or rosemary leaves, finely chopped
Cracked black pepper
1 egg, lightly beaten (for brushing)
Goat’s cheese filling
250g soft goat’s cheese (Bosworth Ash or similar)
150g cream cheese
100ml cream
1 Tbsp honey
½ lemon, zested
Pinch salt and cracked pepper to taste
Method
Preheat the oven to 190°C (fan 170°C).
Begin by making the base: Scatter Parmesan, thyme leaves, and a good grind of black pepper over the pastry, fold in half, then lightly roll again to press the flavours in.
Lay the pastry on a lined tray, prick all over with a fork, brush with beaten egg, and bake for 20–25 minutes until puffed and golden.
Gently press the ring of your mould into the warm pastry to cut through and gently press down flat while still warm and allow to cool. This is the base of your cheesecake.
Filling: Beat together the goat’s cheese and cream cheese until smooth.
Add the honey, cracked pepper and lemon zest. Beat until well combined.
Add the cream, and beat until thickens.
To assemble:
Place the pastry round in the base of your mould, ensuring it is a tight fit.
Pour over the filling, tap to remove any air bubbles, smooth the top and place into the fridge to set (overnight). Will last in the fridge covered for 3 days. You can certainly make this ahead of time!
To serve: Carefully remove from the mould. Arrange on a platter, decorate with herbs.
Cut into wedges, top with cranberry onion jam and peppery leaves like cress or rocket.
Cranberry & Red Onion Jam
1 Tbsp olive oil
400g (2) red onion sliced (5mm thick)
1 tsp fresh thyme or rosemary leaves
Pinch of salt, freshly cracked pepper
50ml red wine or sherry vinegar
1 Tbsp sugar
1 Tbsp good honey
2 Tbsp cranberry sauce
Method
Heat the oil in a medium saucepan over low heat, add the onions and cook until lightly coloured 2-3 minutes.
Reduce the heat to low and add the herbs, salt and vinegar.
Stir in the honey and sugar and cook gently for 10-15 minutes, stirring often, until softened and beginning to caramelise.
Cool. Store in a jar in the fridge. It will keep for up to two weeks.
