Chef, Peter Sidwell, founder of Simply Good Food TV has
created two delicious Christmas desserts using
California Prunes - California Prune Mince Pie Brownie
and California Prune & Candied Ginger Ice-Cream
Follow the step by step instructions below to make them
Mince Pie Brownie
350g dark chocolate
100g white chocolate chunks
3 large eggs
100g self-raising flour
Zest of 1 orange
100g chopped California Prunes
4 mince pies chopped up into chunks
tsp of ground ginger
Preheat the oven to 180°C.
Place the pecans on a baking tray and cook for 10
minutes until crisp.
Break the dark chocolate into small chunks. Place the
chocolate and butter in a mixing bowl over a plan of
simmering water. Allow to melt.
Add the orange zest to the chocolate while melting
In a separate bowl whisk the sugar and eggs until light
and fluffy. Then add the egg mixture to the chocolate
Sieve together the flour and ground ginger then add the
flour into the mixture and fold in carefully.
Finally add the chopped California Prunes, white
chocolate chunks and the chopped up mince pies.
Pour the mixture into a lined and greased baking tray
and bake at 160°C
for 15 minutes.
Serves: 10 portions
Ginger Ice Cream
This recipe is super simple, easy to prepare and
delicious. With this ice cream there is no need for
churning so you don’t even have to buy an ice-cream
maker, just pop it into the freezer.
140g California Prunes
·330ml ginger beer
450ml double cream
1 tin (397g) of condensed milk
40g candied ginger
40g chopped California Prunes for sprinkling
Simply pour the double cream into a large mixing bowl
and whip up into soft peaks.
Place the 140g of California Prunes into a blender with
the ginger beer and blend until smooth, then add to the
Add the condensed milk to the bowl and carefully fold
together with a metal spoon as you don’t want to whisk
the cream any further.
Spoon the mixture into a plastic container and smooth
over with the spoon.
Chop the candied ginger and remaining prunes and scatter
over the top of the ice-cream.
Place in the freezer for 4-6 hours or ideally overnight
Makes: 8-10 portions
* Pecans can be left out of the recipe if
you are allergic to nuts.
Waste, Cost and Stress
with field fare
Ah, Christmas. But there's no room in the
fridge, the cranberries have sold out, someone's turned
veggie, or is it gluten-free? Two don't eat Christmas
pudding, and what about a starter? You're at “Spuds in” on
your timings and still haven't peeled them ...
And breathe! Christmas shouldn't be stressful. It should
be a time for enjoying family and good food; and while
field fare can only wish you luck with the former, they
can substantially help with the latter.
Turn you freezer into a
With more than 50 frozen fresh produce lines, sold by
the scoop, and over 80 ready-made premium products
waiting to step into the breach, field fare can turn
your freezer into a friend. Into a haven of ready
prepped Christmas staples, a cornucopia of crisis
averting stand-by dishes and desserts - all direct from
provenance-rich producers and flash frozen to lock in
nutrients, freshness and flavour.
Eco-friendly and eco-nomical
field fare's loose serve produce format also means that
you take as little or as much as you need, minimising
packaging, shelf space, waste and cost. While single
portion products for specific diets spare you the nut
roast glut or shelves of obscure gluten-free ingredients
left in the wake of that one visitor.
Perhaps the biggest saving? Your time. And quite
possibly your sanity.
A field fare guide to
The saving claims are unashamedly big, but here's a mere
snapshot of some of the time-saving delicacies waiting
to also save you money, probably save the day and maybe
help save the planet!
Pannetone Croissants – kick off The Day
with the waft of warm, freshly baked croissants with a
Christmassy hint of citrus, direct from a Belgian master
patissiere and part of an indulgent, ready-to-bake range
of fresh croissants, fruit and chocolate pastries and
waffles. Weight: 80g each. RRP: 55p each.
Cheese and Bacon turnover – a savoury
alternative, this is mature Cheddar Cheese melting round
Danish bacon, all wrapped in crisp, golden pastry.
Handmade by Proper Cornish and ready to bake from
frozen.Weight: £1.45. RRP: 135g each
Coquille St Jacques - the eternal
quandary: should a Christmas dinner have a starter? Most
certainly, when it is this simple, this impressive, this
delicious and a Gold Star Great Taste Award winner.
Substantially larger than equivalents on the market,
they are ready to bake and serve directly in elegant
scallop shells, packed with salmon, plaice, scallops and
prawns in a creamy gratin and piped with mashed potato.
Weight: 240g each excluding shell. RRP: £4.25 each
Christmas dinner staples
Roast potatoes – ready peeled, ready to
roast potatoes, direct from second generation Yorkshire
farmers. Not only fresh, convenient and delicious, but
dry roasted, for crisp, fluffy spuds with no added fat.
Cranberries – frozen within hours of
picking and literally bursting with freshness and
flavour, ready to be plopped into prosecco, poured into
trifles or whipped into a classic cranberry sauce,
courtesy of the field fare website recipe archive. RRP:
Chestnuts – no peeling, just fresh,
frozen chestnuts ready to cook, puree, fry off with
lardons and stir through those sprouts or turn into a
traditional stuffing. RRP: £8.25/kg
Sage and Onion stuffing balls– fragrant
herbs, onion and fresh breadcrumbs combine to make 'all
the trimmings' available to vegetarians too. RRP:
Gluten Free Roasted Vegetable and Goat's
Cheese pie – one of a range of field fare single
portion, award-winning pies, here crammed with slow,
sweetly roasted vegetables, fresh from the fields;
balanced with the creamy tang of goats cheese and
encased in crisp, gluten free pastry and sold
individually. Also suitable for vegetarians. Weight:
240g. RRP: £3.45 each
Chicken, Brie & Cranberry Pie – tired of
turkey? This individual seasonal pie, made by a second
generation Kentish family firm, is succulent British
chicken, soft chunks of brie and sweet cranberries in a
rich, creamy sauce, all wrapped in crisp shortcrust
pastry. Weight: 220g each. RRP: £3.85 each.
Mushroom, Stilton & Pinenut Parcel –
another Christmas parcel your veggie diner will be
anxious to get into. Sliced mushrooms and pine nuts in a
rich Stilton sauce are wrapped in crisp, golden puff
pastry and sold individually. An exceptional recipe
created by Sheila Milligan – Spike's wife! Weight: 223g
each. RRP: £3.40 each.
About field fare
field fare products are widely available in selected
farmshops, garden centres and delicatessens nationwide,
which are listed at
http://field-fare.com/stockiststhrough a postcode operated search facility.
The shiny new field fare website is not only a
sophisticated stockist search and full product archive,
but also a foodies' resource of inspiring recipes,
including Christmas classics with a twist; from
Blackcurrant Trifle to an 18th century chestnut stuffing
recipe. Not forgetting a detoxing Berry and Beetroot
Smoothie for Boxing Day breakfast. For details visit
Food & Drink
Silvana Franco Recipe
Beetroot & Dark Chocolate Yule
This month, we have a fabulous
from Silvana Franco, food
ambassador for Waitrose.
Silvana shows us how to make
Beetroot & Dark Chocolate
a stylish festive dessert that
all the family can enjoy.
“It wouldn't be Christmas
without a Yule Log, but this one
is far from traditional,” says
“It's made with dark chocolate
and beetroot and it looks and
Try this mouthwatering recipe
with Silvana's easy to follow
step-by-step instructions below,
and watch the video so that you
can make this delicious recipe at
home and make Christmas really
Beetroot & Dark
Chocolate Yule Log
beetroot, scrubbed, topped and
1 tbsp instant
coffee granules or powder
4 large Waitrose
British Blacktail Free Range
175g caster sugar
75g plain flour,
Icing sugar, for
For the filling
75g LOVE Life
2 tbsp brandy or
Waitrose Madagascan Vanilla
Preheat the oven to 180˚C, gas
mark 4. Grease and line a 32 x
22cm swiss roll tin with baking
parchment. Cook the beetroot in
simmering water for 15–20
minutes or until tender, then
drain and cool. Remove the skin
and trim, then blitz the flesh
in a blender until smooth.
Melt the butter with the
chocolate and coffee in a medium
pan over a low heat. Leave to
cool for 5 minutes. In a large
bowl, whisk the egg yolks with
the caster sugar until thick and
pale, then whisk in the cooled
chocolate mixture. Fold in the
beetroot and flour.
Whisk the egg whites
until they hold soft peaks then
fold into the chocolate base.
Pour into the prepared tin and
spread level. Bake for 25–30
minutes until just firm. Lift
the cake out with its paper onto
a wire rack, cover with a clean
damp tea towel and leave to cool
To make the filling,
soak the cranberries in the
brandy or orange juice for 30
minutes. Whisk the cream until
just thick then stir in the
cranberries and any juices.
the chocolate sponge out onto a
clean sheet of baking parchment
and trim the edges neatly.
Spread with the cream, leaving a
border around the edge, then use
the paper to carefully roll the
7. Transfer to a serving
dish and dust with icing sugar.
Chill until ready to serve.
Make the chocolate sponge up to
3 days ahead and keep, rolled up
but unfilled, in an airtight
chocolate sponge and fill, roll
up, cover and freeze for up to 1
month. Defrost thoroughly before
dusting with icing sugar to
With Christmas just around the
corner why not treat yourself to
this delicious dessert? These
spiced plums on toasted brioche
make a great festive treat.
1 x 550g can plums in light
1 tablespoons of light muscovado
2-3 teaspoons of mixed spice
75g butter, softened
1 small brioche loaf or
cream, to serve
Drain the syrup off the plums
into a small saucepan. Add the
sugar and 2 tsp of the mixed
spice. Gently heat until the
sugar dissolves. Once dissolved,
bring the syrup to the boil, to
reduce the liquid by about half
and thicken slightly.
Meanwhile, de-stone and slice
the plums into quarters. When
the syrup has reduced, gently
stir in the plums and leave to
Stir ½ tsp mixed spice into the
softened butter. Thickly slice
and toast the brioche. Spread
with mixed spice butter and
place into serving bowls.
Spoon the spiced plums over the
brioche and top with a little of
the thick cream to serve.
These eyecatching Christmas
Pudding Filo Cigars with
Signature Spice Sugar will make
an elegant dessert for
Suitable for vegetarians, they
are easy to make.
This beautiful Christmas cigar
recipe has been created by
Zest and juice of
1 tbsp brandy or
½ tbsp Waitrose
Signature Spice (ground)
25g golden caster
270g pack Jus-Rol
Filo Pastry Sheets
50g butter, melted
Preheat the oven to 200°C, gas
mark 6. Place the Christmas
pudding in a saucepan with the
clementine zest and juice and
brandy and warm until softened.
Allow to cool, then spoon into a
disposable piping bag.
In a small bowl mix together the
signature spice with the sugar.
Cut the filo sheets in half.
Brush each half sheet of filo
pastry with butter and sprinkle
with a little of the spiced
sugar. Cut 1cm off the end of
the piping bag, pipe an 8cm line
of Christmas pudding mix into
the corner of each pastry
square, then roll up diagonally
like a cigar, folding in the
edges to encase the filling.
Brush with more butter and place
on a baking sheet. Repeat, until
all the pastry and pudding are
used up. Bake in the preheated
oven for 20 minutes until golden
Dust with golden icing sugar and
serve warm with leftover brandy
Put an Oriental twist on your
festive feast this year with
authentic recipes from Wing Yip.
Step out of your comfort zone
and bring something different to
the table this festive season
with the delicious Oriental
flavours from Wing Yip.
Christmas is the perfect time to
celebrate and indulge in your
favourite foods, and for
veggies, why limit yourself to
the nut roast? Chinese cuisine
has always been a favourite in
the UK, but who is to say it
should only be celebrated with a
Saturday night takeaway?
With this in mind, this Wing Yip
has created an exclusive recipe
to give an Oriental twist on a
traditional festive dish – Vegan
1 teaspoon of
1 red onion,
mushrooms, sliced, for example
oyster, Portobello, enoki,
2 cloves garlic,
Charm Evaporated Coconut Milk
fresh parsley, chopped
Salt and Pepper,
Soak the dried shiitake
mushrooms in boiling water until
re-hydrated. This should take
about 20 minutes. Once soaked,
drain the water reserving 300ml.
Heat the vegetable oil in a
large pan and over a medium heat
add the red onion and paprika.
Cook until soft.
Add the dried shitake mushrooms
and the garlic to the pan and
fry for 1-2 minutes or until the
mushrooms begins to soften. Add
the reserved 300ml of water from
the mushrooms and simmer for
5-10 minutes until the mushrooms
Add the Nature’s Charm
Evaporated Coconut Milk and
continue cooking for a further
2-3 minutes until thick and
Turn off the heat and add the
fresh parsley. Season with salt
and pepper to taste and then
serve with rice.
Wing Yip has four
superstores located in
Birmingham, Cricklewood, Croydon
and Manchester which stock more
than 4,500 authentic Oriental
groceries and products.
Pears brighten the intense
flavour of Christmas pudding in
this recipe, which you can
prepare a day in advance and
either serve cold or cover with
foil and warm through in the
oven before serving.
This delicious recipe has been
created by Waitrose.
800g ripe pears, peeled, cored
and sliced into 8 fingers
30g caster sugar
2 star anise
2 lemons, zest and juice
150ml single cream
15 slices white bread, halved
and crusts removed
300g Christmas pudding or
Preheat the oven to 160°C/gas 3.
Put the pears in a pan with the
sugar, 150ml water, the star
anise, lemon juice and half the
zest. Bring to the boil over a
medium heat. Cook for 10-15
minutes, until the pears are
tender and the liquid reduced by
Meanwhile, beat the eggs in a
bowl, then add the cream and
milk, and mix well. Line the
bottom of a 2 litre baking dish
(about 20cm x 30cm x 5cm) with a
layer of bread.
Break the Christmas pudding or
cake into small lumps in a
mixing bowl. When the pears are
ready, remove about half from
the pan, roughly chop and mix
with the pudding. Spoon a third
of the syrup over the bread,
sprinkle with half the remaining
zest, then cover with half the
pudding and pear mixture. Add
another layer of bread and
repeat. Place a final layer of
bread on top, arrange the
remaining pear slices over it
and drizzle with the remaining
syrup. Pour the egg, milk and
cream mixture over.
Bake for 40–45 minutes, then
place under a hot grill for a
few minutes to brown. Serve with
cream, brandy butter or custard.
For more Waitrose recipes visit
If time is running out for you
this Christmas then this very easy recipe is
There is no need to soak the fruit overnight so
it's much faster to prepare - it's also ready to
eat as soon as it's cooled. It's so deliciously
rich and fruity that no one will guess you've
made it so quickly!
This seasonal recipe has been created by
1kg Waitrose Vine Fruit Mix
125g Waitrose LOVE life Soft Agen Prunes,
125g Waitrose LOVE life Soft Apricots, chopped
100g pack Waitrose Dried Cranberries
175g unsalted butter, cut into cubes, plus extra
250g dark brown muscovado sugar
250g tin Clement Faugier Chestnut Vanilla Spread
125ml Gabriel Boudier Cherry Brandy, reserving 1
tbsp for the top
Finely grated zest of 1 lemon
Grated zest and juice of 3 clementines
3 essential Waitrose Free Range Eggs, beaten
250g plain flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp mixed spice
Place all the fruits, butter, sugar, chestnut
spread, brandy, lemon zest, clementine zest and
juice into a large pan and bring slowly to the
boil, stirring until the butter melts. Simmer
gently for about 10 minutes, then remove from
the heat and allow to stand for at least 35
Meanwhile, grease the sides of a 20cm round or
square deep-sided cake tin and line with
non-stick baking parchment. Wrap the outside of
the tin in a triple layer of brown parcel paper
and secure with string. (This will ensure the
cake cooks slowly and evenly and stops the sides
burning and colouring too quickly.)
Preheat the oven to 150°C, gas mark 2. Tip the
cooled, soaked fruit into a large mixing bowl.
Stir in the beaten eggs, sieve in the flour,
baking powder and spices and mix well, until
Pour into the prepared tin
and bake in the oven for 3-4 hours, or until the
top of the cake is a little cracked and dry to
touch. A skewer inserted into the cake will
still come out a little sticky, but the cake
will be ready. Discard the brown paper from
around the tin, to allow the cake to cool more
quickly. Spike the top with a cocktail stick and
drizzle over the remaining cherry brandy.
When the cake has cooled completely, remove from
the tin and place on a board.
To ice the cake, gently warm the jam in a small
pan with 1 tablespoon cold water until melted.
Sieve into a small bowl and, using a pastry
brush, cover the cake with the warm jam.
Knead the marzipan until softened, then roll out
thinly on an icing sugar-dusted surface, to make
a 40cm round. Drape it over the cake, pressing
down to cover. Trim off any excess around the
base, then repeat using the fondant icing (don’t
use jam this time).
Using star-shaped cutters,
cut out a selection of stars with the remaining
icing. Press silver balls into the middle of
some of the stars, then pile into the centre of
the cake. Tie a ribbon around the cake too, if
If you don't have any cherry brandy then
ordinary brandy would also taste great.
replace with same quantity of orange juice
and/or water for an alcohol-free version.
wouldn't be Christmas without Turkey and this
easy to make recipe is perfect for your festive
This festive recipe has been created
1 Waitrose 4-6kg Free Range Bronze Feathered
2-3 fresh bay leaves
1 lemon, cut into quarters lengthways
1 onion, peeled and cut into quarters
450g pack sausagemeat stuffing, optional
50g butter, melted, plus extra for greasing
20g pack fresh thyme
Preheat the oven to 180°C, gas mark 4. Remove
the giblets from the turkey and set aside for
the gravy. Tear the bay leaves in half and place
in the main cavity along with the lemon and
Stuff the smaller neck cavity with sausagemeat
stuffing, if using. Pull the skin back over the
neck and secure with a cocktail stick. Brush the
turkey skin with the melted butter and scatter
the thyme over. Cover with foil (tucked around
the bird and not over the tin) and roast
according to pack instructions, remembering to
account for the weight of the stuffing.
About 15-30 minutes before the end of cooking
time, take the turkey from the oven and remove
Return to the oven and continue to roast until
the bird is thoroughly cooked. Insert a skewer
into the thickest parts of the breast and
thighs: the juices should run clear and there
should be no pink meat. If the juices are still
pink, return to the oven for 15 minutes before
testing again. Check that the sausagemeat
stuffing is cooked through.
Transfer the turkey to a warm serving dish.
Cover tightly with buttered foil, then cover
with clean tea towels. Leave to rest in a warm
place for 30 minutes before carving.
Preparation time: 15 minutes
Cooking time: 35 minutes per kg (3-4 hours,
depending on the size of turkey) plus at least
30 minutes resting time
cute little robin biscuits are perfect for
entertaining at Christmas.
They will also make a lovely gift if you pack
them up in a gift box or basket.
This delightful recipe has been created by
Ingredients for the
brown muscovado sugar
Waitrose British Blacktail Free Range Egg,
teaspoons of mixed spice
Ingredients for the
pouch Dr Oetker Designer Icing White
essential Waitrose Glacé Cherries, halved
2 x 32g
1. In a
bowl, beat together the butter and sugar with an
electric whisk until pale and creamy. Add the
egg and syrup, then sift in the flour and spice.
Mix well to form a dough. Shape into a flat ball
or disc, and then wrap in clingfilm and chill in
the fridge for about 30 minutes.
Preheat the oven to 190°C, gas mark 5, and line
2 baking sheets with parchment paper. Unwrap the
dough, place between 2 sheets of clingfilm, and
roll out to about 5mm thick. Using a Waitrose
Robin Cookie Cutter cut out 20-24 shapes.
3. Place the
biscuit shapes on the baking sheets and bake for
10-12 minutes, or until golden brown. Remove
from the oven and leave to cool for 5 minutes on
the tray before transferring to a wire rack to
decorate, soften the icing according to the pack
instructions. Using a disposable piping bag with
a small writing nozzle, pipe a little roundel of
icing on each robin’s breast, then smooth with a
small palette knife dipped in hot water.
half a glacé cherry on top, leaving a little of
the white exposed. Then use a small dot of icing
to fix a currant for the robin’s eye.
6. To make
the wings, cut the Flake into 2-3cm-long pieces,
then cut each length in half and half again (to
make 12-16 sticks from each Flake). Use a dot of
icing to secure a stick of Flake for the wing.
Leave the icing to set before serving.