Our favourite Christmas recipes

The team at Bespoke Interiors is feeling extra festive this year after missing out on last Christmas and looking forward to a well-deserved break after an incredibly busy year! We are wrapping up current projects before the holidays and looking forward to welcoming new clients and starting new projects in 2022.

As a festive treat for our clients, we’d like to share some of the team’s favourite Christmas recipes. Enjoy cooking in your gorgeous new kitchens everyone!

Shredded Brussel sprouts with goat cheese and sweet potato

Not everyone likes Brussel sprouts, but by embellishing this festive dish with sweet potato and goat cheese, even your pickiest guests will be coming back for more!

Prep: 10 minutes

Cooking time: 1 hour

Serves: 6 side dishes

Ingredients

25 brussels sprouts

¼ garlic clove

1 yellow onion

2 sweet potatoes

500g goat cheese

500g chopped pecans

3 tablespoons olive oil

1 teaspoon cumin

1 tablespoon vegetable oil

Salt and pepper

Instructions

Switch the oven to gas mark 6

Finely chop the onions and garlic and lightly fry in vegetable oil. Shred the Brussel sprouts into segments of six and dice the sweet potatoes into 2cm cubes.

Toss the sprouts, potato, onion, garlic, cumin, salt, and pepper with olive oil to coat the vegetables and place in a large casserole dish, leaving the sweet potatoes to one side.  

Bake for one hour on the centre rack of the oven, stirring after 30 minutes and lightly smashing the potatoes. Remove once the vegetables are golden brown.

Smash the potatoes onto a serving dish and cover with the Brussel sprout mixture. Sprinkle the pecans and goats cheese over the top and add salt and pepper if desired. And enjoy!

White Russian cocktail

Espresso martinis are all the rage, and this similar classic cocktail is a refreshing choice that will go great with some mince pies!

Ingredients

2 tbsp Kahlúa coffee liqueur

60ml vodka

1 tbsp cream

Optional: 1 tbsp Espresso

Instructions

Mix and shake the ingredients using a cocktail shaker and serve in a tumbler on the rocks.

Mushroom and Stilton Wellington

This comforting vegetarian dish, adapted from a BBC Good Foods recipe, is perfect for cold winter nights!

Prep: 30 minutes

Cooking time: 50 minutes

Serves 4

Ingredients

4 large field mushrooms

1 yellow onion

1 clove garlic

4 tbsp olive oil

500g spinach leaves

1 tbsp rosemary

500g all-butter puff pastry

150g stilton cheese

100g sliced pecans

1 egg

Instructions

Fry the mushrooms in 2 tbsp oil and leave to drain in kitchen roll. Fry the onions, and then add the garlic for 20 seconds before adding the spinach. Cook until wilted and then drain the spinach.

Roll the pastry into the thickness of a one pound coin and then cut out four 5cm circles and four 10cm circles for the tops and bottoms.

In a baking tray, top the four smaller circles with the spinach, a slice of cheese, mushroom, and another slice of cheese. Sprinkle with rosemary and pecans.

Brush the border of each circle with egg and cover the mushroom and toppings with a large circle, trying not to trap any air. Press the edges together with a fork and brush generously with egg.

Bake for about 45 minutes or until golden brown. Leave to cool slightly before serving.

 

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We hope you all have a safe, relaxing and happy Christmas season and a great start to the New Year.