Move over roasted Brussels sprouts there's a new bacon and blue cheese version in town. Delight your friends and family with this delicious side dish, perfect to accompany a splendid Christmas roast.
I made this version of bread sauce for the first time this Christmas and it was a success. Very little was left after the traditional Christmas lunch and the sauce will compliment a Sunday roast of chicken.
Brussels sprouts are baked with a lovely cream sauce with just the right amount of garlic and seasoning.
A vegetarian alternative. Goat's cheese and vegetables are wrapped in a puff pastry case and baked until golden. All the filling ingredients have approximate weights as your own personal taste really does make a difference. This is a great recipe to experiment with though.
Gloriously crispy, cheesy wedges of Brie with cranberry sauce for dipping. A great use of leftover cranberry sauce. Forget the diet, forget the calorie counting, this starter or appetiser provides what the brain and body demand - a taste fest!
An easy peasy starter or nibble, this luscious baked Brie is topped with a sweet and sticky fig and almond mixture.
Spruce up the traditional roastie by adding some fresh rosemary and Parmesan cheese. All the great texture of a classic roast potato but with extra flavour bonus. Ideal for special roast dinners such as Christmas.
Autumn mushrooms give this dish a hearty flavour. Substitute vegetable stock for the chicken stcok and this makes a perfect meal for that vegetarian girlfriend your son is bringing to Christmas dinner. The rest of the family will love it too.
An elegant sliver of this tangy blue cheese tart is divine served as a mouth-watering first course.