Delicious Christmas recipes

Every family has their own traditional way of preparing their lunch or dinner for the day.

This year, you can try something new and fun to make for the family this Christmas.

Try the leg of lamb recipe to swap it for the traditional stuffed turkey and a fresh strawberry trifle recipe that everyone in the family will love to try.

Leg of Lamb

Ingredients:

• 4 tbsp mayonnaise
• 4 tbsp olive oil
• 2 tsp whole grain mustard
• ½ tsp English mustard powder
• Black pepper
• Juice and rind of 1 lemon, grated
• 4 garlic cloves, crushed
• 15 fresh mint leaves, chopped
• A bunch of fresh thyme
• 5 cloves garlic, roughly sliced
• A bunch of fresh rosemary
• 250ml low sodium chicken stock

For the rub

• 100ml water
• 2,7 kg of lamb

Method

• Preheat the oven to 140 degrees Celsius
• Put the lamb in a roasting or baking dish and make incisions on the top of the lamb leg (small cuts all over the meat with a sharp knife).
• Stuff the sliced garlic with some thyme and rosemary sprigs into the incisions.
• Mix together the mint, crushed garlic, olive oil, mayonnaise, whole grain mustard powder, lemon juice and grated rind in a small bowl and rub all over the lamb.
• Rub the lamb leg with the mix.
• Put the remaining fresh thyme and rosemary at the base of the roasting tray, and place the leg on top.
• Pour the stock and water into the roasting tin around the meat, and cover with tin foil and seal.
• Roast in the oven at 140 degree Celsius for three to four hours or until tender.
• Increase the temperature to 180 degrees Celsius remove the tin foil, place back and roast for 30 minutes until golden.
• Remove from the oven, transfer lamb to serving board to rest whilst you make the gravy.

Strawberry Trifle

Ingredients:

Berry Sauce

• 400g mixed berries
• 120g caster sugar
• Grated lemon zest of one lemon

Layers

• 500g cream cheese
• 1 litre (4 ¼ cups) strawberry yoghurt
• 1 large Swiss roll (jelly roll) cut into thin slices
• 1 litre (4 ¼ cups) custard
• 250g fresh whole raspberries
• 250g fresh strawberries quartered
• Fresh mint leaves, for garnish

Method

Berry sauce:

Place the frozen berries in a medium saucepan and heat for a few minutes until soften, crush them with a fork or spoon.

Add sugar, lemon zest and 1/4 cup of water and cook until thickened and reduced, for five minutes.

Set aside and cool.

Layers

Whisk the cream cheese until soft and smooth in a mixing dish.

Add the yoghurt a little at a time, beating well after each addition to prevent any lumps from forming.

Continue until all the yoghurt is mixed in with the cream cheese.

In a deep trifle dish, start with a layer of Swiss roll slices.

Top with some custard.

Next, add some of the yoghurt and cream cheese mix and drizzle some berry sauce around the edge, followed by a layer of raspberries and

strawberries.

Next, repeat the layering of the Swiss roll slices, custard, yoghurt and cream cheese mix then the berry sauce and fresh mixed berries.

Repeat the layering for the last time, ending with the strawberries and finally a drizzle of the sauce.

Garnish with fresh mint.

Serve immediately or cover with cling wrap and keep in fridge until needed.