Add some fresh touches to your festive feasting this year with Nadiya’s practical advice, clever shortcuts and no-fuss techniques. With recipes for alternative, show-stopping bakes, as well as tempting edible gifts, savoury pies and centrepiece sharing dishes, these celebratory recipes will add something a little different to your festivities.
A deceptively simple recipe that delivers impressive results, this choco-mint roll makes a crowd-pleasing alternative to the traditional Christmas pudding.
From the book
Nadiya’s Fast Flavours
Clever, flavour-focussed recipes from Nadiya Hussain
From midweek meals to celebration centrepieces
Including plenty of Nadiya’s signature bakes
For a meat-free Christmas roast, try Nadiya’s trio of cheeses, with tangy feta, creamy burrata, and salty halloumi. The cheeses are cooked in one tin, along with potatoes, peppers, onions, and spices. Finish with a sprinkling of pomegranate seeds for an extra festive touch.
This no-bake, tiffin-inspired chocolate salami is studded with macadamia nuts and shortbread chunks. Make this as an edible gift, or keep it all to yourself as a fortifying, present-wrapping snack.
A brightly flavoured centrepiece dish, this roast lamb is infused with preserved lemon and ras-el-hanout, and cooked atop a bed of fluffy couscous.
Another excellent alternative to Christmas pudding, this intensely chocolatey torta is packed with flavoursome, toasted chestnuts and hazelnuts. Serve with lashings of whipped cream.
For an impressive celebratory centrepiece, try this huge tower of sweet, chewy, almond biscuit? This Swedish treat often requires fancy equipment but Nadiya has found a way to use everyday kitchen tools. Filled with the wrapped chocolates you’re likely to have lying around at this time of year and decorated with edible flowers this is extra fun and extra festive.
A beautiful wreath of chilli-laced brioche balls surrounding a baked Camembert topped with a dollop of marmalade, this a feast of contrasting sweet, savoury and spicy flavours. Bring it to the table and watch everyone dig in.
With a gooey centre of melted brie, a chicken filling spiced with pink peppercorns and cranberries, and a crisp puff pastry crust, Nadiya’s twist on this classic French pie is pure festive decadence.
“Laced with chopped crystallized ginger, sliced almonds and a hint of orange zest, they’re finally dipped in chocolate to add to the party in your mouth!” says Nadiya. Make a batch as an edible gift for a lucky loved one.
These crunchy Italian biscuits, made with warming spices, orange zest and plenty of dried fruit, are perfect for wrapping up in pretty packets to give away. Alternatively, try these as an alternative Christmas dessert, dunked into creamy and luxurious orange syllabub.
From the book
A cross between an éclair and the more traditional Yule Log, this has everything you could want from Christmas dessert – pastry, cream and chocolate – but with a little less work and time involved. Make it ahead, sprinkle over the shavings of milk chocolate and leave in the fridge until you’re ready to eat.
From the book
Ditch the trifle, forget the Christmas pudding and try Nadiya’s nostalgic twist on pavlova. She combines chewy, soft meringue with all the fun, jewel-toned colours of tutti frutti – glacé cherries, pistachios and mixed peel, rippled through whipped cream and topped with shavings of chocolate.