Christmas with Good Housekeeping. Good Housekeeping

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       ALWAYS REMEMBER

      • Use one set of measurements – never mix metric and imperial.

      • Ovens and grills must be preheated to the specified temperature before cooking.

      • All spoon measures are for calibrated measuring spoons, and should be level, unless otherwise stated.

      • Eggs are medium and free-range and butter is salted, unless otherwise stated.

      • Always buy the best-quality meat you can afford.

Maple Spiced Nuts

      A super-easy nibble to serve alongside drinks.

      Serves 12

      Hands-on time: 5 minutes, plus cooling

      Cooking time: about 15 minutes

      1 tbsp sunflower oil

      2 tsp English mustard powder

      2 tsp garam masala

      1 tsp mild chilli powder

      1 tsp salt

      250g (9oz) mixed unsalted nuts

      100g (3½oz) macadamia nuts

      2 tbsp maple syrup

      Per serving 213 cals, 5g protein, 19g fat (3g saturates), 5g carbs (3g total sugars), 3g fibre

       1. Preheat the oven to 200°C (180°C fan) mark 6. Pour the oil into a large roasting tin and heat in the oven for 5 minutes.

       2. Meanwhile, in a small bowl, mix together the mustard powder, garam masala, chilli powder, some freshly ground black pepper and the salt.

       3. Add all the nuts to the hot oil in the roasting tin. Sprinkle over the spice mix and drizzle with the maple syrup. Mix to coat. Roast in the oven for 10 minutes until golden, tossing after 5 minutes.

       4. Empty the nuts on to a baking tray and leave to cool completely before serving.

       TO STORE

      Once cool, store in an airtight container for up to 2 weeks.

Cheese and Poppy Seed Straws

      An easy cheat’s version that’s just as tasty!

      Makes 24 cheese straws

      Hands-on time: 25 minutes, plus cooling and chilling

      Cooking time: about 20 minutes

      Oil, to grease

      Plain flour, to dust

      500g pack all-butter puff pastry

      125g (4oz) mature Cheddar cheese, grated

      1 egg, beaten

      Poppy or sesame seeds, to sprinkle

      Per canapé 105 cals, 3g protein, 7g fat (5g saturates), 8g carbs (0g total sugars), 0g fibre

       1. Preheat the oven to 200°C (180°C fan) mark 6. Lightly grease two large baking sheets.

       2. Lightly flour a work surface and roll out the pastry to a rough 30.5 x 40.5cm (12 x 16in) rectangle. Sprinkle two-thirds of the Cheddar over one side of the pastry. Fold the pastry in half and roll briefly to stick the layers together. Re-roll the pastry into a 30.5 x 40.5cm (12 x 16in) rectangle. Trim the edges to neaten, then slice into quarters to make four smaller rectangles.

       3. Cut each rectangle horizontally into six strips. Take one strip, brush it with beaten egg, sprinkle over some seeds, then twist and place on one of the prepared baking sheets. Repeat with the other strips, spacing them well apart. Chill for 20 minutes.

       4. Sprinkle the remaining cheese over the strips, plus extra seeds, if needed.

       5. Cook in the oven for 15–20 minutes until puffed up and golden. Transfer to a wire rack to cool slightly and serve warm or at room temperature.

       GET AHEAD

      Make up to 1 day ahead. Once cool, pack into an airtight container and store at room temperature. To serve, reheat in a single layer on two greased baking sheets in the oven, preheated to 200°C (180°C fan) mark 6, for 10 minutes.

Scotch Quails’ Eggs

      These beauties are real show-stoppers. Make sure you have enough to satisfy demand!

      Makes 12 Scotch eggs

      Hands-on time: 25 minutes

      Cooking time: about 20 minutes

      300g (11oz) Cumberland pork sausages, about 5

      Plain flour, to dust

      1 large egg, lightly beaten

      75g (3oz) dried breadcrumbs

      12 hard-boiled quails’ eggs (see GH tip, here)

      2–3 tbsp vegetable oil

      Sea salt flakes and mustard, to serve

      Per half egg 69 cals, 3g protein, 5g fat (1g saturates), 4g carbs (1g total sugars), 0g fibre

       1. Preheat the oven to 200°C (180°C fan) mark 6. Squeeze the meat out of the sausage skins into a bowl and discard the skins. Put some flour, the egg and breadcrumbs into three separate small bowls.

       2. Divide the sausage meat into 12 equal portions. With lightly floured hands, form a portion into a patty about 6.5cm (2½in) across in СКАЧАТЬ