Christmas with Good Housekeeping. Good Housekeeping

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      FOR THE BLUE CHEESE DIP

      1 tbsp mayonnaise

      50ml (2fl oz) soured cream

      50g (2oz) creamy blue cheese, crumbled

      Per sausage (honey mustard) 98 cals, 3g protein, 9g fat (3g saturates), 2g carbs (1g total sugars), 0g fibre

      Per sausage (blue cheese) 72 cals, 4g protein, 6g fat (3g saturates), 1g carbs (0g total sugars), 0g fibre

       1. Preheat the oven to 190°C (170°C fan) mark 5. Lay a bacon rasher on a chopping board. Run the back (blunt edge) of a sharp knife along the rasher a few times to stretch it slightly, then cut it into three shorter lengths. Repeat with the remaining rashers. Wrap a length of bacon around the middle of each sausage and arrange on a large baking tray (with the bacon seam down).

       2. Cook the sausages in the oven for 30 minutes until golden and hot through.

       3. Meanwhile, make the dips. Mix the honey mustard ingredients in a small serving bowl with some salt and pepper. Set aside. In a separate small serving bowl, for the blue cheese dip, mix the mayonnaise, soured cream and most of the blue cheese, mashing the blue cheese into the mixture. Crumble over the remaining blue cheese.

       4. Serve the hot sausages with the dips on the side.

       GET AHEAD

      Prepare steps 1 and 3 up to a day ahead (do not preheat the oven). Cover the sausages and dips, and chill. To serve, preheat the oven to 190°C (170°C fan) mark 5, then complete steps 2 and 4.

Mango Chicken Skewers with Basil Raita

      Add a little chopped chilli to the mango chutney for an extra kick.

      Makes about 18 canapés

      Hands-on time: 15 minutes

      Cooking time: about 10 minutes

      3 x 125g (4oz) skinless chicken breasts, cut into bite-sized pieces

      3 tbsp mango chutney

      1 tsp vegetable oil

      Finely grated zest and juice of 1 lemon

      150g (5oz) natural yogurt

      ¼ cucumber, grated

      Small handful fresh basil leaves, finely sliced, plus extra small leaves to garnish

      Per canapé 37 cals, 5g protein, 1g fat (0g saturates), 3g carbs (3g total sugars), 0g fibre

       1. Put the chicken pieces into a bowl with the mango chutney, oil, plenty of salt and pepper and half each of the lemon zest and juice.

       2. Heat a griddle pan or frying pan to high and cook the chicken for 6–8 minutes, turning occasionally, until cooked through and lightly charred.

       3. Meanwhile, make the raita. In a small serving bowl, stir together the yogurt, cucumber, remaining lemon zest and juice and the sliced basil. Season well. When the chicken is cooked, top each piece with a small basil leaf and secure in place with a cocktail stick. Serve with the raita.

       GET AHEAD

      Cook the chicken and make the raita up to a day ahead, but don’t add the basil. Cover and chill. To serve, allow the chicken to come to room temperature and complete the recipe.

Christmas Cake, Wensleydale and Honeycomb Skewers

      Pairing a crumbly white cheese such as Wensleydale with deep rich fruit cake is a classic Christmas tradition in Yorkshire. This easy-to-make canapé is not to be missed! Lancashire cheese also works very well.

      Makes 20–25 canapés

      Hands-on time: 15 minutes

      Cooking time: about 5 minutes.

      25g (1oz) butter

      200g (7oz) un-iced Christmas cake, cut into 20–25 bite-sized cubes

      200g (7oz) raw cut honeycomb, cut into 20–25 bite-sized cubes

      200g (7oz) Wensleydale cheese, cut into 20–25 bite-sized cubes

      Pinch of sea salt flakes, to serve

      Per canapé (if serving 25) 92 cals, 2g protein, 5g fat (3g saturates), 10g carbs (9g total sugars), 0g fibre

       1. Melt the butter in a large frying pan over a medium heat. Once it starts to foam, add the cubes of Christmas cake and cook for about 5 minutes, turning regularly. Remove from the heat.

       2. Thread a cube of honeycomb on to a small skewer, followed by a cube of Wensleydale and, finally, a cube of fried Christmas cake.

       3. Transfer to a large platter, sprinkle with a little sea salt and serve.

       GH TIP

      If you can’t find raw cut honeycomb, this would work with a drizzle of floral-scented honey instead.

Cinnamon Doughnut Balls

      These yummy little treats are delicious on their own – or serve them with jam or the chocolate dipping sauce, opposite.

      Makes 32 doughnuts

      Hands-on time: 25 minutes, plus rising

      Cooking time: about 15 minutes

      250g (9oz) plain flour, plus extra to dust

      7g sachet fast-action dried yeast

      100g (3½oz) caster sugar

      100ml (3½fl oz) milk

      25g (1oz) butter

      1 egg

      Oil, СКАЧАТЬ