Christmas with Good Housekeeping. Good Housekeeping

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СКАЧАТЬ tin chickpeas, drained and rinsed

      100ml (3½fl oz) olive oil

      4 tsp ras el hanout spice mix

      400g (14oz) peeled and deseeded butternut squash, cut into 2cm (¾in) chunks

      2 garlic cloves, peeled

      2 pittas, split open horizontally

      2 tbsp tahini

      Finely grated zest and juice of 1 lemon

      2 tbsp pomegranate seeds

      25g (1oz) feta cheese, crumbled

      2 tbsp pomegranate molasses

      Per serving (if serving 6) 312 cals, 8g protein, 18g fat (3g saturates), 27g carbs (7g total sugars), 6g fibre

       1. Preheat the oven to 220°C (200°C fan) mark 7. In a bowl, toss 75g (3oz) of the chickpeas with 2 teaspoons of the oil, 1 teaspoon of the ras el hanout and some salt and pepper, then spread out on a baking tray. In a large roasting tin, toss the butternut squash with 2 tablespoons of the oil, the remaining ras el hanout and some salt and pepper. Put the garlic cloves on a small sheet of foil, drizzle with 1 teaspoon of the oil and season, then wrap the foil around the garlic. Add the garlic parcel to the butternut squash roasting tin. Put the two trays into the oven and roast for 30 minutes until the squash is tender and the chickpeas are crisp. Remove from the oven and allow to cool completely.

       2. Meanwhile, brush the pitta halves with 2 teaspoons of the oil and sprinkle with a little salt. Cut into rough bite-sized triangles, transfer to a large baking sheet in a single layer and bake for 10 minutes until crisp and golden.

       3. Once the squash and garlic has cooled, remove the garlic from its foil parcel and tip both the squash and roasted garlic cloves into a food processor. Add the remaining chickpeas and oil, along with the tahini, lemon zest and juice, and season generously, then blend until smooth. Set aside to cool.

       4. Tip the hummus into a bowl and top with the pomegranate seeds, roasted chickpeas, crumbled feta and a drizzle of pomegranate molasses, then arrange the pitta chips next to the bowl and serve.

       GET AHEAD

      Make the hummus up to 1 day ahead, cover and chill. Remove from the fridge 30 minutes before serving and complete the recipe to serve.

Apple and Elderflower Fizz

      Welcome your guests with a cocktail full of bubbles and a fruity twist.

      Serves 4

      Hands-on time: 5 minutes

      400ml (14fl oz) cloudy apple juice

      100ml (3½fl oz) elderflower liqueur

      400ml (14fl oz) Prosecco or sparkling white wine or rosé, chilled

      TO GARNISH

      Slices of apple

      Sprigs of fresh mint

      Per serving 136 cals, 0g protein, 0g fat (0g saturates), 17g carbs (17g total sugars), 0g fibre

       1. Half-fill four champagne flutes with the apple juice, then divide the elderflower liqueur among the glasses.

       2. Top up with chilled Prosecco or sparkling white or rosé wine. Garnish each glass with a slice of apple and a sprig of mint.

Orange and Basil Sparkler

      This refreshing cocktail makes a great start to an extra-special evening.

      Serves 6

      Hands-on time: 5 minutes

      9 tbsp orange liqueur, such as Cointreau

      6–12 drops Angostura bitters

      1 bottle Prosecco or sparkling white wine, chilled

      TO GARNISH

      Strips of orange zest

      Sprigs of fresh basil

      Per serving 176 cals, 0g protein, 0g fat (0g saturates), 11g carbs (11g total sugars), 0g fibre

       1. Half-fill six small tumblers with ice cubes, then divide the Cointreau among the glasses, adding 1–2 drops of the Angostura bitters to each glass.

       2. Top up each glass with chilled Prosecco or sparkling wine, then garnish with a twist of orange zest and a sprig of basil.

Pomegranate Gin Fizz

      Try cranberry juice for a different spin.

      Serves 6

      Hands-on time: about 5 minutes

      75ml (3fl oz) gin

      150ml (5fl oz) pomegranate juice

      300ml (10fl oz) Prosecco or sparkling white wine, chilled

      Pomegranate seeds, to garnish

      Per serving 131 cals, 0g protein, 0g fat (0g saturates), 9g carbs (9g total sugars), 0g fibre

       1. Mix together the gin and pomegranate juice, and divide among six champagne flutes.

       2. Top up each glass with Prosecco or sparkling white wine. Garnish with a few pomegranate seeds and serve straight away.

Bloody Mary

      The festive season is the perfect time to indulge in a late-morning brunch – serve this timeless classic alongside.

      Serves 1

      Hands-on time: 5 minutes

      50ml (2fl oz) vodka

      ½ tbsp sweet sherry

      150ml (5fl oz) tomato juice, chilled

      ¼ tsp Tabasco sauce

      ½ tsp Worcestershire sauce

      Juice СКАЧАТЬ