I have been vegetarian on and off for around 10 years. In that time we have had a few Christmases. My sister and brother are now both vegetarian, so it is a very veggie Christmas affair. Every December, my mum will send us a message asking what we want to eat on the big day. We will ping her some recipes over and then make a selection from that. I would happily have all the trimmings, without a show stopper. This year I fancy something different, I have yet to pick from my every extending shortlist. I’ve gathered here some of my favourite recipes, some show stoppers, some easy makes, to please meat free friends far and wide. I’m sticking savoury here, because there’s enough festive desserts on the internet to keep you going for another 100 years or so. Enjoy the festive season friends, may yours be merry and bright. Read more
This whole Christmas present malarky is getting out of hand. I’ve not spent Christmas in the UK for 4 years, and feel I’m way behind on the gift game.
My city is crammed full of people, roaming the streets, laden with a million bags, all overflowing with gifts. The shops are so full you can barely move, let alone get near any item you might want to purchase.
Must-have items sold out long ago, now being flogged on eBay for quadruple the price. Where’s the festive cheer in that?
I love hand-made gifts, they just have a more personal touch, that someone has taken the time to make you a gift, rather than grab the first thing off the shelves.
This liqueur is the perfect Christmas gift, but it is best left to sit for 3-4 weeks, so advise the recipient to resist it for a couple of weeks or so.
This recipe is based on Pompelmo, the italian grapefruit liqueur.
Noel-Cello Grapefruit Liqueur
Makes 4 x 50ml bottles
2 litres good quality vodka (I used Smirnoff)
6-8 cinnamon sticks
7 tablespoons sugar
1 teaspoon Christmas spice mix (ground cinnamon, ginger, juniper berries)
Sterilise the bottles in boiling water. Leave to dry.
Scrub the grapefruits and orange. Using a peeler, remove strips of the fruits, try not to take too much pith.
Divide the strips between the bottles. Adding 2 cinnamon sticks to each bottle.
Add the sugar to a pan, and add 5 tablespoons of water.
Heat the mixture, stirring continuously, until all the sugar has dissolved.
Add sugar mixture to a jug, and add the vodka, mix well. If your jug is small, do this in batches.
Divide the vodka mix between the four bottles.
Seal, and shake the liqueur.
Store in a cool place, giving it a shake every few days. Will last up to a year.