its centre to create two thin slices. Use a star cutter to cut out 2–3 star shapes from each slice. Alternatively, cut each in half diagonally. Transfer to a baking sheet, untoasted-side up, and grill until golden, about 2 minutes. Leave the toasts to cool slightly and serve alongside the pâté.
This colourful and seasonal salad recipe is easy to adapt for more or fewer guests.
Serves 4
Hands-on time: 20 minutes, plus cooling
Cooking time: about 40 minutes
2 medium/large fresh, raw beetroots
3 garlic cloves, unpeeled
2 clementines
100g (3½oz) lamb’s lettuce
25g (1oz) pumpkin seeds
75–100g (3–3½oz) Stilton cheese, crumbled
FOR THE DRESSING
1½ tsp wholegrain mustard
1½ tsp runny honey
2 tsp balsamic vinegar
3 tbsp extra-virgin olive oil
Per serving 322 cals, 13g protein, 25g fat (10g saturates), 12g carbs (10g total sugars), 4g fibre
1. Preheat the oven to 200°C (180°C fan) mark 6. Wrap the beetroots individually in foil and put in a small roasting tin. Wrap the garlic cloves together in foil and add to the tin. Roast in the oven for 40 minutes or until you can easily push a knife through the biggest beetroot. Set aside to cool completely.
2. Peel the clementines and remove as much white pith as you can. Slice the fruit into rings (cutting across the segments). If you like, pull these apart into smaller bits.
3. When the foil packages are cool enough to handle (and wearing latex/vinyl gloves so you don’t stain your hands), peel the beetroots and cut into wedges. Next, squeeze the softened garlic out of their skins into a small jug.
4. To make the dressing, whisk the mustard, honey and vinegar into the garlic. Whisk in the oil and check the seasoning, adding salt and pepper to taste.
5. To serve, divide the lamb’s lettuce, beetroot wedges, pumpkin seeds and clementine pieces among four plates (or serve on a large platter). Crumble over the Stilton, then drizzle over the dressing and serve.
Prepare to the end of step 4 up to a day ahead. Keep the beetroots, clementines and dressing covered separately in the fridge. Complete the recipe to serve.
Layered Chicken and Pork Terrine
The overnight pressing helps make this zesty terrine sliceable. We stamped out festive shapes from our toasts to add a fun factor.
Serves 8
Hands-on time: 40 minutes, plus cooling and overnight chilling
Cooking time: 1¾–2¼ hours
½ tbsp olive oil, plus extra to brush
1 onion, finely chopped
1 garlic clove, crushed
2 tbsp brandy (optional)
12 rashers smoked streaky bacon
500g pack pork mince
1 tsp salt
50g (2oz) dried apricots, finely chopped
5 fresh sage leaves, finely sliced
2 skinless chicken breasts, roughly chopped
40g (1½oz) pistachio kernels, roughly chopped
Finely grated zest of ½ orange
TO SERVE
Fruity chutney (such as the Fig and Apple Chutney here) or onion marmalade
Melba toasts
Per serving 305 cals, 27g protein, 19g fat (6g saturates), 4g carbs (4g total sugars), 1g fibre
1. Heat the oil in a medium pan and gently the cook onion for 10 minutes until softened. Add the garlic and fry for 1 minute. Carefully add the brandy, if using, and allow to bubble for 30 seconds, then tip the mixture into a large bowl and set aside to cool.
2. Preheat the oven to 180°C (160°C fan) mark 4. Lightly stretch about 10 of the bacon rashers lengthways (see here) and use to line a 900g (2lb) loaf tin, leaving the excess hanging over the long sides (trimming to fit short sides if needed). Spoon one-third of the cooled onions into a separate bowl. To the remaining two-thirds, add the pork mince, half the salt, the apricots, sage, and plenty of freshly ground black pepper. Set aside.
3. Next, whizz the chicken breasts in a food processor until finely ground. Add to the bowl with just the onions in it and mix in the pistachios, orange zest and remaining salt.
4. Press half the pork mixture into the base of the lined loaf tin, levelling the surface. Top with the chicken mixture in an even layer; finish with the rest of the pork mixture, pressing to level. Fold any overhanging bacon over the filling and cover with the remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of foil and press on top of the loaf tin. Wrap the tin well in a further double layer of foil and put into a roasting tin.
5. Half-fill the roasting tin with boiling water from the kettle and carefully transfer to the oven. Cook for 1½ hours until the terrine feels solid if pressed. Lift the tin out of the water and unwrap the outer layers of foil (leaving the greased foil layer in place). Carefully discard the liquid from the terrine (this will set into a jelly otherwise). Leave to cool.
6. Sit the loaf tin on a baking tray and place three tins of tomatoes (or similar) on top of the terrine, resting on the foil layer. Chill overnight.
7. To serve, preheat the oven to 190°C (170°C fan) mark 5. Unmould the terrine on to a baking tray and lightly brush with oil. Brown in the oven for 25 minutes (if you don’t want your terrine browned, simply leave this step out). Serve warm or at room temperature with chutney and toasts.
Prawn and Crab Bisque with Rosemary Croûtes
This restaurant-style starter takes some time to prepare, but the velvety soup will win smiles of approval.
Serves 8
Hands-on time: 40 minutes
Cooking time: about 1 hour
800g (1lb 12oz) raw shell-on large prawns (tiger or king are ideal)
1 tbsp extra-virgin olive oil, plus extra to drizzle
1 large onion, chopped
3 celery sticks, roughly chopped
4 large carrots, peeled and roughly