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Nadiya Hussain’s best festive recipes

by Malou Herkes

published on 6 November 2020

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.

Choco Mint Roll

Nadiya Hussain’s Choco-Mint Roll

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

Roast Trio of Cheeses

Nadiya Hussain’s Roast Trio of Cheeses

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.

Chocolate Salami

Nadiya Hussain’s Chocolate Salami

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.

Nadiya Hussain Lemon Lamb with Couscous

Nadiya Hussain’s Lemon Lamb with Jewelled Couscous

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.

Chestnut Torta

Nadiya Hussain’s Chestnut Torta

Another excellent alternative to Christmas pudding, this intensely chocolatey torta is packed with flavoursome, toasted chestnuts and hazelnuts. Serve with lashings of whipped cream.

Nadiya Hussain’s Kransekake Biscuit Tower

Nadiya Hussain’s Kransekake Biscuit Tower

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.

Nadiya Hussain’s Cranberry and Chilli Brioche Wreath

Nadiya Hussain’s Cranberry and Chilli Brioche Wreath

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.

Nadiya Hussain’s Chicken, Brie, Cranberry and Pink Pepper Pithivier

Nadiya Hussain’s Chicken, Brie, Cranberry and Pink Pepper Pithivier

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.  

Nadiya Hussain’s Ginger and Almond Florentines

Nadiya Hussain’s Ginger and Almond Florentines

“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.

Spiced Biscotti with an Orange Syllabub Dip

Spiced Biscotti with an Orange Syllabub Dip

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.

Nadiya Hussain’s Éclair Roll

Nadiya Hussain’s Éclair Roll

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.

Nadiya Hussain’s Tutti Frutti Pavlova

Nadiya Hussain’s Tutti Frutti Pavlova

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. 


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