Christmas Recipes

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Our festive recipes are all you need to enjoy a Christmas Dinner that’s delicious and heart healthy.

Sprout, pepper and Californian walnuts stir fry
A great way to dress up sprouts on the big day.

Ingredients

1 tbsp olive oil

1 medium onion, sliced

1 medium red pepper, sliced

500g Brussels sprouts, halved

100g California Walnuts

2 tbsp redcurrant jelly

Preparation time: 5 minutes
Cooking time: 10 minutes

Serves: 4

Nutrition: Per serving
Energy
339 Kcal
Fat
22g
Saturates
2.7g
Sugars
16g
Salt
0.03g

A great way to dress up sprouts on the big day.

Frozen sprouts can be used instead of fresh, just defrost before use. Try cranberry sauce instead of the redcurrant jelly.

Method

Heat the oil in a large frying pan and fry the onion and pepper for 4-5 minutes. Add the sprouts and walnuts and continue to fry for 5 minutes.

Stir in the redcurrant jelly with 2 tbsp water until melted and season.

15 minutes Serves 4
California Walnut Christmas Loaf
If you want something different this Christmas, try this gorgeous vegetarian bake.

Winter California Walnut Slaw. This crisp, fresh walnut salad is great served with cold meats, ideal for a Boxing Day lunch.

Ingredients

1 tbsp oil

1 onion, chopped

2 cloves garlic, chopped

400g can kidney beans, drained and rinsed

180g pack whole chestnuts

150g Californian Walnut Pieces, roughly chopped

50g cranberry sauce plus extra to serve

1 tsp mixed spice

2 tbsp roughly chopped oregano

100g fresh breadcrumbs

125ml reduced salt, hot vegetable stock

Preparation time: 15 minutes
Cooking time: 20-25 minutes

Serves: 6

Nutrition: Per serving
Energy
360 Kcal
Fat
21g
Saturates
2.2g
Sugars
8.2g
Salt
0.18g

If you want something different this Christmas, try this gorgeous vegetarian bake. 

Alternatively, press the mixture into large balls and bake for 15 minutes to serve as part of a buffet. Try using cannellini beans or chick peas instead of the kidney beans.

Method

Preheat the oven to 200C, gas mark 6.  Grease and line a 1kg loaf tin.

Heat the oil in a small frying pan and fry the onion and garlic for 3-4 minutes until golden. Allow to cool slightly.

Place the kidney beans and chestnuts in a food processor and roughly chop.  Transfer to a large bowl and mix in the onions, walnuts, cranberry sauce, spice, herbs, and breadcrumbs, season well.  Mix in the stock, press into the prepared tin and bake for 20-25 minutes or until golden.

Cut into slices and serve with extra cranberry sauce and vegetables.

35-40 minutes Serves 6

Super Christmas Salad
A great way to use leftover turkey. A delicious combination of lean meat, heart healthy nuts and seasonal vegetables… who says salads are just for summer!

Ingredients

1 tbsp oil

1 onion, chopped

2 cloves garlic, chopped

400g can kidney beans, drained and rinsed

180g pack whole chestnuts

150g Californian Walnut Pieces, roughly chopped

50g cranberry sauce plus extra to serve

1 tsp mixed spice

2 tbsp roughly chopped oregano

100g fresh breadcrumbs

125ml reduced salt, hot vegetable stock

Preparation time: 15 minutes
Cooking time: 20-25 minutes

Serves: 6

Nutrition: Per serving
Energy
360 Kcal
Fat
21g
Saturates
2.2g
Sugars
8.2g
Salt
0.18g

If you want something different this Christmas, try this gorgeous vegetarian bake. 

Alternatively, press the mixture into large balls and bake for 15 minutes to serve as part of a buffet. Try using cannellini beans or chick peas instead of the kidney beans.

Method

Preheat the oven to 200C, gas mark 6.  Grease and line a 1kg loaf tin.

Heat the oil in a small frying pan and fry the onion and garlic for 3-4 minutes until golden. Allow to cool slightly.

Place the kidney beans and chestnuts in a food processor and roughly chop.  Transfer to a large bowl and mix in the onions, walnuts, cranberry sauce, spice, herbs, and breadcrumbs, season well.  Mix in the stock, press into the prepared tin and bake for 20-25 minutes or until golden.

Cut into slices and serve with extra cranberry sauce and vegetables.

20 minutes Serves 4

Roast Sumac Salmon with Fennel and Citrus
An elegant and mouth watering dish that’s simple to make and ready in just half an hour.

Ingredients

1 tbsp oil

1 onion, chopped

2 cloves garlic, chopped

400g can kidney beans, drained and rinsed

180g pack whole chestnuts

150g Californian Walnut Pieces, roughly chopped

50g cranberry sauce plus extra to serve

1 tsp mixed spice

2 tbsp roughly chopped oregano

100g fresh breadcrumbs

125ml reduced salt, hot vegetable stock

Preparation time: 15 minutes
Cooking time: 20-25 minutes

Serves: 6

Nutrition: Per serving
Energy
360 Kcal
Fat
21g
Saturates
2.2g
Sugars
8.2g
Salt
0.18g

If you want something different this Christmas, try this gorgeous vegetarian bake. 

Alternatively, press the mixture into large balls and bake for 15 minutes to serve as part of a buffet. Try using cannellini beans or chick peas instead of the kidney beans.

Method

Preheat the oven to 200C, gas mark 6.  Grease and line a 1kg loaf tin.

Heat the oil in a small frying pan and fry the onion and garlic for 3-4 minutes until golden. Allow to cool slightly.

Place the kidney beans and chestnuts in a food processor and roughly chop.  Transfer to a large bowl and mix in the onions, walnuts, cranberry sauce, spice, herbs, and breadcrumbs, season well.  Mix in the stock, press into the prepared tin and bake for 20-25 minutes or until golden.

Cut into slices and serve with extra cranberry sauce and vegetables.

45 minutes Serves 2

Salmon with ginger, lemon and Californian walnut sauce
A delicious recipe providing a double hit of omega-3’s from the salmon and the walnuts.

Ingredients

4 Loch Duart salmon fillets 

2 bulbs of fennel 

1 tablespoon of vegetable oil

1 orange 

1 lemon 

2 star anise 

2 teaspoons of sumac spice

Pepper 

Preparation time: 10 minutes
Cooking time: 20 minutes

Serves: 4

Nutrition: Per serving
Energy
395 Kcal
Fat
26g
Saturates
4.4g
Sugars
5g
Salt
0.18g

An elegant and mouth watering dish that’s simple to make and ready in just half an hour.

Method

Preheat the oven to 180oC.  
  
Slice the fennel, lemon, and orange into 1/2cm thick pieces; place into the bottom of an oven dish and coat with 1/2 tablespoon of vegetable oil and pepper.

Place the salmon fillets on top and drizzle over the remaining vegetable oil; season the salmon with pepper.

Nestle in the star anise under the salmon and sprinkle the salmon with sumac spice.

Place the dish into the oven for 15-20 minutes. 

30 minutes Serves 4

Overnight oats
A great heart healthy breakfast to start the day.

Ingredients

1 tbsp olive oil

4 medium salmon fillets

2 shallots, finely diced

1 clove garlic, crushed

25g ginger, finely chopped

150ml white wine

150ml reduced salt chicken stock

Zest 1 lemon

50g California Walnuts

2 tbsp chopped chives

Preparation time: 10 minutes
Cooking time: 15 minutes

Serves: 4

Nutrition: Per serving
Energy
463 Kcal
Fat
34g
Saturates
5.6g
Sugars
1.9g
Salt
0.18g

A delicious recipe providing a double hit of omega-3’s from the salmon and the walnuts.

Great with cod or tuna steaks.

Method

Heat the oil in a large frying pan and fry the salmon for 10 minutes, turning half way, remove and set aside.

Add the shallots, garlic and ginger to the pan and fry for 3-4 minutes until softened, add the wine and reduce by half.  Stir in the stock and lemon zest and simmer for 2 minutes until reduced slightly.  Return the salmon to the pan with the walnuts and cook for 1 minute.  Sprinkle over the chives to serve.

Serve with seasonal vegetables and creamed potatoes.

35 minutes Serves 4

Butternut squash and sweet potato soup
This soup is really delicious either hot or cold, the hit of curry powder enhances the flavours of the sweet potato and the butternut squash.

Ingredients

1 tbsp olive oil

1 medium onion, peeled and roughly chopped

2 cloves garlic, peeled and crushed

1 tsp hot curry powder

300g sweet potato, peeled weight and diced

250g butternut squash, peeled and deseeded weight and diced

500ml vegetable stock using 2 reduced-salt stock cubes

500ml Alpro Soya No Sugars alternative to milk

A small handful of basil leaves – torn

100g Alpro Plain No Sugars alternative to yogurt

Preparation time: 15 minutes
Cooking time: 20 minutes

Serves: 4

Nutrition: Per serving
Energy
199 Kcal
Fat
6.6g
Saturates
1.3g
Sugars
10.2g
Salt
1.71g

This soup is really delicious either hot or cold, the hit of curry powder enhances the flavours of the sweet potato and the butternut squash. Contains 2 of you 5-a-day.

Method

Heat oil in large saucepan, add onion cook over medium heat until soft and translucent.  Add the crushed garlic and curry powder and cook a further minute stirring.

Add sweet potato and butternut squash pieces, stir and cook for 2 minutes.

Add stock and Alpro Soya No Sugars, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.

Allow to cool for a few minutes before pouring into a blender or a food processor with the basil leaves.  Blend the mixture until smooth.

Serve soup hot or cold with a swirl of Alpro Plain No Sugars alternative to yogurt.

10 minutes Serves 2

Fruit Trifle
A plant-based UCLP© twist on a classic.

Ingredients

The sponge:-

3 eggs

75g caster sugar

75g self-raising flour

1 tsp vanilla extract

1 tbsp boiling water

The trifle:-

400g fresh strawberries & raspberries

525g Alpro Vanilla Dairy Free Custard

400g Alpro Greek Style Plain alternative to yogurt

25g flaked almonds

3 tbsp orange juice & 3 tbsp Amaretto liqueur or 6 tbsp orange juice

Preparation time: 1 hour 15 minutes
Cooking time: 15 minutes

Serves: 8

Nutrition: Per serving
Energy
248 Kcal
Fat
6.7g
Saturates
1.3g
Sugars
22g
Salt
0.44g

A plant-based UCLP© twist on a classic. This trifle uses fresh fruit and soya alternative to yogurt and soya custard to keep saturated fats down.

Method

The sponge

  • Preheat the oven to 170C fan, 180C conventional, gas 4.  Grease and line the base of a 24 x 23 x 6 cm square tin.
  • Separate the eggs. Place the whites into a medium bowl and whisk until they form soft peaks.  Continue whisking whilst adding the sugar gradually, one tablespoon at a time.  Once all the sugar is added, whisk in the yolks one at a time.
  • Sieve the flour over the mixture and, using a metal spoon, fold it in until well incorporated.
  • Finally, add the vanilla extract and the boiling water around the edge of the bowl and carefully fold it in.
  • Pour the mixture into the prepared tin and cook in the oven for 12-15 mins, until well risen and ‘springy’ when touched. Turn out on to a greaseproof or parchment lined wire rack to cool.

The trifle

  • Put fruit in a small saucepan with 4-6 tbsp water. Cook over a low heat for a few minutes until soft but able to hold their shape. Take care not to let the water evaporate or allow the fruit to become too soft. Once cooked, put to one side to cool.
  • Once the sponge is cooled, cut into 9 pieces, and then cut each slice horizontally through the middle, so you have a total of 18 pieces of sponge. Using half your sponge slices, line the base and sides of an 18-20cm x 10cm deep, glass bowl.
  • Evenly soak the sponge with the orange juice and liqueur if using. Spoon half of the cooked fruit over the first layer of sponge. Place the final pieces of sponge on top of the fruit then cover with the remaining fruit.
  • Spoon over the Alpro custard and top with a thick layer of the Alpro Greek Style alternative to yogurt.
  • Toast the flaked almonds by placing them in a dry shallow frying pan and cooking them over a medium heat, turning them with a spatula to prevent them burning. As soon as they are slightly coloured remove from the pan to cool. Sprinkle the toasted almonds over the top of the trifle.

35 minutes Serves 4


Apple and Raspberries in a Red Wine Sauce
Quick to prepare, serve with low fat ice cream, custard or crème fraiche.

Ingredients

4 medium eating apples, peeled, cored and cut into wedges  

200g fresh or frozen raspberries  

1 lemon (juice only) 

30g lighter reduced fat butter 

60g light brown sugar 

1 orange  

1 cinnamon stick 

1 small glass of red wine (about 150ml) 

Preparation time: 10 minutes
Cooking time: 15 minutes

Serves: 4

Nutrition: Per serving
Energy
221Kcals
Fat
6.4g
Saturates
4g
Sugars
29g
Salt
0.3g

Quick to prepare, serve with low fat ice cream, custard or crème fraiche. Try it with something crunchy on top such as a crumbled oat biscuit, a little granola, toasted flaked almonds.   

Method

Toss the apples in lemon juice in a bowl to stop them going brown 

Melt the butter in a pan and add the sugar  

Place the apple wedges in the pan and cook gently for a few minutes turning at least once  

Break the cinnamon stick into 3-4 pieces.  Add this, a couple of strips of the orange rind, the juice from the orange and the red wine to the pan.  Simmer for 5-10 minutes. 

Add the raspberries to the pan and continue to cook until all the fruit is tender.  

Remove the cinnamon and orange peel and pour into individual dishes.  Serve with a dollop of low-fat crème fraiche.   You could also top with granola or toasted almonds for a little crunch. 

1 hour 30 minutes Serves 8

25 minutes Serves 4

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