Cranberry and Apple Chutney

From: Neven Maguire: Home Chef - Christmas Special

Great with your Christmas dinner – or leftovers!

Beetroot Carpaccio with Creamed Goat's Cheese

From: Neven Maguire: Home Chef - Christmas Special

To make your own balsamic syrup bring the contents of a bottle to the boil and simmer until reduced by half, then leave to cool. We store ours in small squeezy bottles for convenience. I love to use it as it intensifies the flavour of the vinegar, making it thick and syrupy so it looks great when drizzled onto a plate.

Gooseberry Clafoutis

From: Rachel Allen: All Things Sweet

Easier than you might think.

Lavender and Honey Panna Cotta

From: Rachel Allen: All Things Sweet

Serve with fresh raspberries or poached peaches.

Ham Glaze

From: Neven Maguire: Home Chef - Christmas Special

A delicious glaze recipe

Dairy Free Chocolate Pudding

A delicious recipe from the kitchen of Carton House




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