It wouldn’t be Christmas Day lunch without a big, juicy ham! This one features a tasty pineapple glaze, giving it a nostalgic ’70s vibe that will charm all the grown-ups, plus plenty of flavour-packed goodness to tempt the little ones, too.
250ml pineapple juice
2 tsp whole coriander seeds
½ cup firmly packed brown sugar
4–5 kg whole leg of ham, bone-in
1 whole fresh pineapple
1 tbsp vino cotto (or balsamic glaze)
1 tbsp olive oil
Mustard, to serve
Start your festive feast with these cute filo, spinach and feta bonbons.
Sauté 1 finely diced onion in olive oil until soft. Add 1 clove crushed garlic, zest of 1 lemon and 300g baby spinach. Cook until spinach has wilted. Stir through 80g of feta. Leave to cool. Melt 100g butter. Cut 6 sheets of filo pastry into quarters and brush with butter. Divide filling among squares, then roll. Pinch ends. Bake at 160°C for 20 minutes until golden. Tie chives around ends of bonbons. Serve with za'atar dukkah.
Pre-prepare this beetroot and cous cous salad for a simple and vibrant side dish.
Wrap baby beetroot in foil. Bake at 180°C for 1 hour or until soft. Once cool, remove skin and finely chop. Prepare 300g pearl cous cous (follow packet directions) and cool. Combine 75ml olive oil with 3 tbsp red wine vinegar, 1/2 cup chopped parsley, 1 tsp ground cumin and 1 tsp honey. Add to beetroot and cous cous, then spoon into radicchio leaves. Top with goat’s curd and chopped walnuts.