Christmas Trio

Merry Christmas!

Enjoy a sprinkle of Yuletide flavours and spices this Christmas with our scrumptious homemade trio of treats.

See below some recipe ideas and top tips from our Development Chef Euan Peach together with some interesting facts about our favourite spices. Cook, eat, drink and be merry!


Tickle your turkey…and more!

Our Christmas dry rub can be used in many ways to add interesting flavours to dishes you might be preparing over the Christmas season. Our favourite spice here is cardamom.

 1. Add some passion to your roast potatoes…

1 tablespoon Christmas dry rub mix

100g soft butter

10 finely chopped sage

Zest of 1 orange

1 tablespoon thick balsamic vinegar

1 clove finely grated garlic

1 teaspoon thyme leaves

Mix all ingredients together and 10 minutes before your roast potatoes are ready to come out of the oven, add this butter to the potatoes and continue roasting for 10 minutes


2. Sass up your sprouts…

1 tablespoon Christmas dry rub mix

1 tablespoon duck fat

1 teaspoon chopped rosemary

2 rashers chopped smoked streaky bacon

1 chopped shallot

2 cloves garlic minced

100g double cream

100g brown chicken stock

500g finely sliced sprouts

Add the bacon to the pan and cook in the duck fat until caramelised. Next add the shallots, garlic, rosemary, and sprouts and cook for 1 minute. Then add the Christmas dry rub mix, chicken stock and double cream, cook till thickened, season with black pepper and serve.


3. Whatever tickles your fancy – use the dry rub on your Turkey/Beef/Lamb or even Fish!

1 tablespoon Christmas dry rub mix

100g salted softened butter

2 tablespoons white truffle oil

1 tablespoon chopped thyme

1 tablespoon crushed black pepper

1 teaspoon sherry vinegar

Zest of 1 lemon

Mix all ingredients together and use to baste your turkey/beef/lamb or fish as it roasts. Just before serving, baste again


Did you know…..


  • cardamom is a spice in the ginger family
  • is great for the digestive system. Use it to combat nausea, bloating and heartburn.
  • the ancient Egyptians used cardamom seeds as a tooth cleaner. Greeks and Romans used it for perfume.


Five Spice Cranberry Sauce – ginger, cloves, cinnamon, mixed spice & mace. Our favourite spice here is Mace.

Cranberry sauce isn’t just for the table. You can also use it in your cooking to add some festive flavours – here are 3 quick tips!

  1. Slice the top off a whole Camembert cheese. Put a couple of spoonfulls of cranberry sauce on top and bake until soft and gooey in the middle. Serve as a hot dip with crackers or toasted pitta bread.
  2. When roasting pigs in blankets, 5 mins before you take them out of the oven, baste them in a little cranberry sauce and return to the oven to caramelise
  3. Mix equal quantities of cranberry sauce, Dijon mustard, sherry vinegar and maple syrup to baste your roast gammon.


Did you know…..

  • Mace spice is a dried, outer aril, enveloping firmly around the nutmeg kernel and it is believed that it originated in Banda, the largest of the Molucca Spice Islands in Indonesia.
  • Mace oil has great abilities of treating muscular and joint pains and sores as it is an excellent sedative. It also has anti-inflammatory properties and can be very effective for curing arthritis, rheumatism, lumbago, etc.
  • It stimulates the brain and can improve the quality of dreams, making them more intense and colourful.


Spiced Pear Chutney

We love all the spices in this chutney but we have added some interesting facts about the fruit itself.

 A perfect match for any cheese board but these ingredients will spice up any dish. Here are some of our scrumptious suggestions

  1. The spice content in the chutney is perfect to add to roast parsnips instead of honey and they will caramelise in the same way.
  2. Our pear chutney also makes a splendid addition to a leftover turkey casserole, adding a curious warmth and subtle fruitiness than no one can ever put their finger on. Simply add to a creamy béchamel sauce, add some shredded turkey and maybe some leeks, top with a herby crumb and bake.
  3. Gooey chicken wings make such a delicious snack! Mix raw chicken wings with some rock salt and a dusting of curry powder. Bake at 200°C until golden. Mix 1 tablespoon of pear chutney with 3 tablespoons of sour cream, some chopped coriander and the juice of 1 lime – dip your wings!


Did you know….

  • Pear wood is used to make wooden kitchen utensils because it doesn’t impart any colour or odour to the food and because it is tough enough to withstand repeated trips through the dishwasher without splintering or warping.
  • Before tobacco was introduced in Europe, pear leaves were smoked.
  • Pears are a part of the rose family.


#christmastrio with photos of your Christmas cooking creations, we would love to see!


Merry Christmas and a Happy New Year! x