Christmas Recipe's Don't Always Need To Be Traditional

‘Tis the season to… eat to your hearts content, but not just any sort of food will do!

It’s not often we get a moment to indulge unless you are from my part of the world, then well, eat and be merry lol but on a more serious note…Christmas is the time of year when we go all out, setting the table, making sure it is perfect for that ‘round the table’ sort of meal, and for us in my family, we make no exceptions.

It takes a lot of will power to make a huge spread even for the minimal number of guests but it still takes time to prep.

My advice is- write a prep list, days before Christmas. If there is anything you can prep days ahead that won’t spoil. Please do so! Plan the order in which you will be making your dishes! The last thing you want is to be slaying away in the kitchen and missing out on all the fun and food!

Here are some simple but classy recipes you can implement as part of your Christmas day meal!


I recommend dressing in rich honey or maple-mustard salad dressing. You can, of course, make your own but I really love Aldi's dressing with this. This salad is amazing paired with Pineapple and Plum marinated BBQ Spare Ribs


Fresh Parsley

Fresh Coriander



Salad Cress

Mango (optional)

Method Chop what needs to be chopped lol, drizzle with olive oil, lemon juice, salt and pepper to taste.

Add dressing of your choice is optional.


BBQ spare ribs has been an all-time favourite of mine, on this occasion I decided to do something different and make a marinade with pineapple and plum. Sweetest, finger licking good, ribs ever!

Prep Time: 15 minutes

Cook Time: 35-40 minutes

Serve: 3-4

(depending on your love for ribs)


Pack of pork or lamb spare ribs

1/4 Pineapple

1 Plum


BBQ Sauce

Mixed Herbs


Fresh Parsley

Garlic Powder


1/2 Red Onion

Black Pepper

Cayenne Pepper

All Purpose Seasoning


First, rinse off meat thoroughly and rub down with and squeeze half a lemon.

Add red onion, pineapple and plum into blender adding a few drops of water to break down ingredients and blend till completely smooth.

Season meat with parsley, all purpose season, cayenne pepper, black pepper, paprika, garlic powder, BBQ sauce and honey to taste.

Pour blended contents from the blender and rub into ribs thoroughly.

Set aside for 10 minutes whilst you turn on and pre-heat the oven.

Place ribs into a baking tray, any residue marinade, gently brush back onto meat.

Pop into the oven for 15/20 minutes. After, take out, turn over the meat and brush with marinade again making sure all parts of the meat is fully seasoned.

After 35-40 minutes, your ribs should be cooked and ready to get stuck into.


I bring you this delightful and succulent duck breast recipe. I love this dish because it's full of sweet and savoury flavours, it's light and not to heavy so there's definitely room for more food afterwards. I would serve something like this as a first main meal or during Christmas lunch.


2x Gressingham Duck Breast

1/2 Medium Butternut Squash

1 tbsp Pomegranate Molasses

1 tbsp Pomegranate Seeds

1/2 tsp mixed spice

2 tbsp honey

2 tbsp Tamari Sauce

4 walnuts, crushed

Handful Rocket leaves

Coriander, chopped

Parsley, dry

2 Garlic cloves, minced

Salt and pepper to taste

2 tbsp Sesame seed oil


Pre-heat oven 180 degrees (fan)

In a bowl, rinse the duck breast and drain.

Add honey, mixed spice, salt and pepper (to taste), Tamari and minced garlic clove. Mix in well, cover then set aside for 5/10 mins.

Heat up a pan or skillet with sesame seed oil and add the duck breast skin down first. Cook until golden brown and charged, approximately 6 mins. Turn over and cook the other side the same. Keep the pan warm for squash

Place duck breast into an oven dish and pop into the oven for 20 minutes.

Next cut your squash into rough triangles, season with dry parsley and salt and pepper. Add the the same skillet you removed the duck from and sear until brown. Add 1/2 cup warm water and boil for 5/10 mins.

Once squash has softened, place into and oven dish and bake for a further 10 minutes.

Plate up some rocket leaves, add the squash, and carefully sliced duck breast, garnish with crushed walnuts, chopped coriander, Pomegranate Seeds and Pomegranate Molasses. #dineinwithduck #gressinghamduck


I wont say much other than THIS is what garlic mash potato dreams are made of!

Scroll for full recipe.

Prepping Time: 5-10 minutes

Cooking Time: 30 minutes.

Serves: 4-8


8 Medium baking potatoes

2 Garlic Bulbs

Olive Oil

1 Carton of Oat Cream

4 tbsp Vegan Butter

Salt and Pepper to Taste

Fresh herbs to garnish


Pre-heat fan oven 180 degrees or mark 7 for gas.

For the garlic, take two bulbs and slice off the top. The whole garlic bulb should still be intact. Drizzle with olive oil and then wrap in parchment paper. Roast for a minimum of 30 mins (I did mine with my Garlic and Lemon Herb Roast Chicken).

Next, simply cut potatoes with the skin on and boil till soft. Mash roughly with cream/milk and butter of your choice (I used oat cream/milk and dairy-free butter). Season with salt n pepper to taste.

Next, take the roasted garlic bulbs and squeeze the garlic from the skin onto the potatoes. Finally, garnish with herbs and serve.


Winter ain't tryna be shy so I think I'm due for another bowl of my Plantain, Sweet Potato and Butternut Squash Soup. For this recipe I roasted my veg for extra flavour which makes all the difference when making soup but you can boil your veg if you wish.


Method Pre-heat oven 170 degrees Chop the veg and place onto a baking tray lined with parchment paper. Spray or drizzle olive oil over veg and season with parsley salt and pepper. Bake for approximately 15 minutes or until potatoes and squash are soft. Next in a jug add 600ml of hot water, drop in stock cubes and mixed till dissolved. Once your veg has roasted, add into a soup maker or a food processor and pour in the vegetable stock. Mix well then pop the lid on and blitz till smooth or chunky whichever you prefer. Serve and garnish with herbs, chilli and enjoy with some warm (gluten-free) bread.


Who said Mac and Cheese is only for a season? If you go to any cookout, one of the first things that’s asked for is mac and cheese! Would you want to be the person who didn’t have mac and cheese at their meal or would you want to be the one who slayed with my go to recipe.

Ingredients and Recipe

For the recipe, head to shop on my website


Baby carrots are so handy if you ever get a hold of some, mine are from Waitrose and they just save you the hassle of cutting and slicing regular sized ones. I don't know about you but I'm always whipping up something in the kitchen so if I can find something will make my job easier, I'm game.

This side dish has easily become a new favourite and you all know how much I love me some Chimichurri.

Prepping Time: 5-10 minutes

Cooking Time: 5 minutes

Serves: 2-4



1 pack baby carrots

Olive oil

Salt and Pepper

Parsley, chopped

Cashew nuts, crushed


Large Bunch Parsley

6 Small Green Chilli's

1 Large Spring Onion

2-3 Garlic Cloves

1/2 tsp Pink Salt

2 tbsp White Wine Vinegar

1/2 cup Olive Oil

1/2 cup of Mayonnaise

Salt and Pepper to taste


Add all the chimichurri ingredients into a food processor or jug if using an immersion blender and blitz for 30 seconds - 1 minute, you don't want it to be a fine smooth sauce. Next, add the mayonnaise and mix it all together. you can then transfer into a sterilized glass jar to store your chimichurri mayo in the fridge.

Wash and peel your carrots, leaving the green stems. Drizzle with olive oil and lightly season with salt and pepper. Heat up your griddle and then transfer carrots over. Grill for about 5 minutes, turning halfway through. Once ready serve onto a plate and dress with your Chimichurri mayo.

Garnish with chopped parsley and crushed cashew nuts.


This is one of my favourite go to’s as it can be eaten at any time of the year!

I know you want this recipe but you will need to purchase the recipe from my shop.

I promise, it will NOT disappoint


Prep Time: 15 mins

Cooking Time: 15-20 mins




Gluten free Plain Flour

Brown Sugar


Almond Nuts


What you'll need

Baking Dish

Mortar & Pestle


Remove the stems from the strawberries

Cut the strawberries into halves/quarters and place them in the baking dish

Add a few spoons of the brown sugar to the strawberries in the dish to sweeten it a bit

Once you have put in a decent amount, mix in thoroughly with your hands and set aside

Preheat the oven on gas mark 7


Combine Walnuts and Almonds to the mortal and pestle and crush till its crumbly but textured

Add 3 teaspoons of brown sugar to the flour

Add 4 teaspoons of butter also to the flour

Combine all ingredients with your hands until you feel all ingredients come together

Once completed, add crushed Almond and Walnuts and mix into your crumble.

And that’s it!

Bake for 15-20 minutes


Here's another dessert for you guys to try and share over the Christmas holidays, my delightful No bake, Gluten Free, Bailey's Salted Caramel Chocolate Brownie Cheesecake! Please note there is dairy in this as the chocolates contain some and was used to make the brownie base. Also there is small amounts of alcohol in the @Baileyschocolates so please do not share with individuals under the age of 18! It's an adult dessert, sorry kids! To see how I've made this catch a snippet in my stories and I will save them in my 'recipe' highlights too, full recipe details are below!