Festive Recipes | Morrisons Blog (2024)

More Christmas hosting with these deliciously festive recipes. From Festive Hasselbacks to Spiced Clemencello, impress your guests this party season.

Spiced Clemencello Sour

Host-ing with the most-ing means planning ahead on the important stuff - including the co*cktails 🍸 Our prep ahead Clemencello guarantees festive tipples on tap - so you can really impress your guests this party season with our Spiced Clemencello Sour.

Clemencello

Serves: 1.5 litres clemencello

Cooking Time: 10 mins plus 2 weeks to infuse

Clemencello Sour

Serves: 1

Prep Time: 5 mins

Ingredients

For the clemencello

18 clementines
2 cinnamon sticks
2 star anise
1 vanilla pod split in half lengthways
1 litre vodka
500g granulated sugar

For the Sour:

50ml clemencello
50ml orange juice
1 egg white

To serve

Clementine peel twist
Star anise

Method

Zest all of the clementines, ensuring to stop before you get to the white skin. Pop the zest in a large, sealable jar. Add cinnamon sticks, star anise, vanilla and 2/3 of the vodka. Seal and leave for 5 days, giving a shake every day to speed up infusion.
After 5 days boil 400ml of water with the sugar in a pan until dissolved. Leave to cool to room temp and pour over your vodka mix and re-seal. Leave for 9 days. After 9 days, sieve your clemencello into a sealable bottle ready to use.
For your spiced clemencello sour, add clemencello, orange juice and egg white to a co*cktail shaker and give a good shake. Fill the shaker with ice and shake vigorously until the shaker becomes really cold in your hands.
Strain into a glass and top with a clementine peel twist and star anise for the perfect festive tipple.

Ginger Beer & Chilli Jam Gammon

Allow us to add a little ✨spice✨ to your Christmas spread with our Ginger Beer & Chilli Jam Gammon served with a zingy pineapple, mint, lime, red onion and chilli salsa! Save for when you’re planning the big day, you won’t regret it.

Serves: 12+

Cooking Time: 4hrs 30 mins

Ingredients

For the gammon:

Gammon joint (around 4-5kg)
2-3 litres ginger beer
2 onions peeled and quartered
2 star anise
2 large tbsp chilli puree
3 bay leaves
16 cloves (reserve 10 of these to stud the gammon)

For the gammon glaze:

420g chilli jam
3 tbsp Worcester sauce
1 tbsp garlic paste

Beef in a Blanket

Not a fan of Turkey on the big day? Impress your guests with Beef in a Blanket: a Morrisons beef joint coated in a cranberry, stuffing, chive and wholegrain mustard blanket and wrapped in crispy bacon - enough giving Pigs in Blankets a run for their money.

Serves: 8

Cooking Time: 1hr20 mins

Ingredients

70g sage and onion stuffing
3 tbsp olive oil (2 for beef in pan and 1 for when returning to oven)
1.75-2kg Morrisons Best 28 day matured beef joint (remove from the fridge 30 mins before you start to allow to come to room temperature)
1 large white onion cut into 8 segments
500g carrots cut in half lengthways
220g cranberry sauce
2 tbsp wholegrain mustard
Handful of chives chopped
1 pack smoked streaky bacon
2 tbsp maple

Method

Preheat oven to 220ºC/200ºC fan/gas 7. Cook your stuffing as per the package instructions.
Season your beef all over with salt and pepper. Heat 2 tbsp of oil in a large pan over a medium-high heat, add your beef joint and sear on all sides until evenly browned. Remove from the pan.
Place your onions and carrots into the centre of a deep roasting tray and sit the beef on top. Pop in the oven for 20 mins.
Meanwhile, make your mustard coating by crumbling your cooked stuffing into a bowl and mixing with cranberry sauce, mustard, chives and a big pinch of salt and pepper.
Remove your beef from the oven and reduce the temperature to 190C/170C fan/gas 5. Layer your mustard stuffing all around the top and sides of your beef before tightly wrapping your streaky bacon snugly around, with each piece overlapping one another to ensure no gaps. Drizzle all over with a tbsp of oil and maple and return to the oven for 40-45 mins for rare, 55 mins for medium and 1hr 5 for well done. Check half-way and cover with foil if the bacon is catching. Check with a meat thermometer to check- rare beef should read 50C, medium 60C and well done 70C.
Remove from the oven, leave to rest for 15-20 mins and serve alongside all of your favourite trimmings.

Boozy Brussels

Love ‘em or hate ‘em…Try our boozy brussels for the ultimate festive gift this Christmas. Creamy chocolate and prosecco truffles guaranteed to win anyone over. Tag a sprout hater… we have a feeling they’re going to love these ones 🥂

Serves: 30-35 chocolates

Cooking Time: 45 mins plus chilling time

Ingredients

For the truffle centres:

150ml double cream
20g salted butter
100g high quality milk chocolate roughly chopped
200g high quality dark chocolate roughly chopped
75g chopped hazelnuts
75ml prosecco

For the truffle outer layer:

600g white chocolate
2tsp green food colouring
Edible gold dust

You will also need...

Small craft gift boxes
Gold tissue paper
Gold ribbon
Craft gift tags

Method

Place double cream, butter, milk, and dark chocolate in a heatproof bowl over a pan of gently boiling water ensuring the bottom of the bowl does not touch the water. Stir until melted and smooth, remove from the heat and stir through your hazelnuts and prosecco.
Pop in the fridge for 2-3 hours until set and mouldable. Once mouldable, pinch away a small amount at a time and roll into truffle shapes (you should be able to make about 30-35). Pop on a tray and freeze so fairly solid for about 20 mins.
Meanwhile, melt your white chocolate in a heatproof bowl set over a pan of gently boiling water ensuring the bottom of the bowl does not touch the water. Once melted, mix through the green food colouring.
Using a skewer to hold in place, dip each brussel truffle in the white choc, lay on a lined tray and pop in the freezer to set for 20 mins. Once set, use a tsp to roughly drizzle the rest of your melted white (now green) chocolate all over each sprout to give a rough, 'leaf-like' texture.
Pop aside until set, sprinkle with gold dust, put into tissue-lined gift boxes and tie with a ribbon and tag for the most thoughtful brussel truffles this Christmas.

Festive Hasselbacks

Hasselbacks, but make them 🎄 festive 🎄 Put a twist on the classic potato with all the good stuff about Christmas, from maple glazed bacon mini slices to gooey brie stuffed into golden, crispy hasselback.

Affogato Pavlova Wreath

Did someone say affa*gat-ho-ho? 🎅 We’ve put a spin on everyone's favourite dessert to bring you the ultimate Christmas showstopper: Affogato Pavlova Wreath: a fluffy vanilla meringue wreath topped with a coffee cream, melted dark chocolate coffee sauce and crumbled mince pies. Mouth-watering, right?

Serves: 10

Cooking Time: 2 hrs plus cooling time

Ingredients

For the meringue:

7 egg whites
350g caster sugar
1 tsp cornflour
2 tsp white wine vinegar
1 tsp vanilla extract

For the coffee cream:

600ml double cream
100g icing sugar
2 tsp instant espresso powder

For the blood orange salsa:

1 large blood orange peeled and cut into small segments
Small handful mint roughly chopped
1 tsp golden caster sugar
150g pomegranate seeds

For the dark chocolate coffee sauce:

150ml double cream
100g quality dark chocolate
20g golden caster sugar
1 tsp espresso powder
2 tbsp amaretto (optional)

To finish:

2 Morrisons The Best Mince Pies crumbled
1 tbsp icing sugar
Mint sprigs

Method

Preheat the oven to 170ºC/150ºC fan/gas 3. Line a large baking tray with baking parchment and draw the largest circle you can in the middle of the paper. Then draw a smaller circle centre of the larger circle to make your wreath shape template.
Meanwhile, whisk your egg whites in a large bowl using a hand whisk until soft peaks form. Add the sugar a little bit at a time, whisking as you go until incorporated and stiff, glossy peaks form. Once all of the sugar has been added, mix together the cornflour and white wine vinegar and then gently fold into your egg whites along with your vanilla extract.
Spoon your egg white into your drawn ring and then use the back of a spoon to gently make a dent all around the centre of the ring (this will be where your coffee cream sits later). Pop in the oven and reduce the heat to 140C/120C fan/gas 1. Bake for 1 hr 30 mins, turn the oven off and leave the meringue in the oven to cool for a couple of hours.
Meanwhile, onto your coffee cream. Whisk the double cream, icing sugar and espresso powder together until stiff peaks form. Pop in the fridge for later.
For the blood orange salsa, mix all ingredients in a bowl and place in the fridge for later. For the chocolate sauce, gently heat your cream in a saucepan over a low heat before adding all other ingredients, mixing until melted and combined and removing from the heat.
Once your meringue has cooled, remove from the oven, dollop the coffee cream in the dent around the centre of the ring, top with blood orange salsa and crumbled mince pies, drizzle all over with chocolate sauce and finish with a sprinkle of icing sugar and mint sprigs for the most decadent Christmas dessert.

Dough-bauble Tree

Deck the halls with dough-baubles only: a festive picky tea perfect for entertaining 🎄 Our dough-bauble tree is made using ready-to-roll pizza dough stuffed with garlic, mustard, mozzarella and smoked Cheddar before coating in garlic butter and a sprinkling of Parmesan for an easy pull-apart sharer. Mmmmmm, can we have it for Christmas Dinner too?

Serves: 8

Cooking Time: 40 mins

Ingredients

For the doughball filling:

1 tbsp garlic paste
50g softened butter
1 tbsp dijon mustard
100g grated mozzarella
100g grated Morrisons smoked Cheddar

For the rest:

800g pizza dough (2 x sheets)
50 g Parmesan finely grated
50g butter
1 tbsp garlic paste
Small handful parsley finely chopped

To serve:

Dipping sauces of choice (cranberry sauce, chutneys, hot sauce, mayo, ranch, buffalo etc...)

Method

Pre-heat oven to 200C/180C fan/gas 6 and line a large baking tray with baking paper. Meanwhile make your doughball filling by mixing all ingredients in a bowl with a pinch of salt and pepper.
Use a round cookie cutter to cut your dough into 30 rounds. Spoon a tbsp of filling into the centre of each disc and then seal the dough around it, pinching together to seal and stop any filling spilling out when cooking (you may need to flour your hands to make easier to handle). Repeat with all doughballs.
Place each ball on the baking sheet, sealed-side down, in rows, creating a triangular tree shape. Ensure they are sat snugly together and touching oneanother. Season ans sprinkle all over with Parmesan and pop in the oven for 20-25 mins until golden.
Meanwhile, melt 50g butter in a pan, remove from the heat and stir through garlic paste and parsley. Remove your doughbau-ball tree from the oven once baked.
Brush all over with your herby garlic butter and serve with an assortment of dips and chutneys centre stage of your festive table.

Sugar 'n' Spice Trees

Gather your little elves, it’s time to get baking our easy-peasy Sugar ‘n’ Spice Trees. Mini tree shaped cinnamon rolls topped with a chocolate-dipped biscuit star and made in just seven simple steps. Perfect for putting under the big tree for a sweet tooth in your family.

Serves: 12

Cooking Time: 30 mins plus

Ingredients

75g butter softened
50g light brown sugar (30g for filling and 20g to dust)
1 tsp ground cinnamon
1 tbsp maple syrup
1 pack ready-to-roll puff pastry

To finish:

100g white chocolate
Biscuit stars/chocolate stars
12 wooden skewers

Method

Preheat oven to 220ºC/200ºC fan/gas 7. Soak your wooden skewers in water. Mix your butter, sugar, cinnamon and maple syrup in a small bowl.
Unroll your puff pastry and spread all over with your mixture. Cut vertically into 12 strips.
Pierce the end of a strip onto a wooden skewer and then fold back and forth on itself, piercing each layer centrally through the skewer to secure, starting wider at the bottom and then becoming narrower at the top to represent the shape of a Christmas tree. Ensure there is enough coming through the top to secure your stars later. Repeat for each tree.
Place across two lined baking trays, sprinkle with remaining sugar and pop in the oven for 15-20 mins. Meanwhile, melt your chocolate in the microwave in 15 min bursts ensuring not to burn.
Remove your trees from the oven, allow to cool and dollop the top of each tree with melted chocolate so covering any stick that you can see and secure your star in place. Pierce through the top to secure If you can pierce through the top of the pastry. Drizzle trees with remaining white chocolate.
Leave to set, wrap in a clear sweet bag and secure with a ribbon for the cutest gift this Christmas.

Giant Ricotta Bauble

Introducing the party sharer to end all sharers (and 2023🎉). Impress your guests and graze into the New Year with our Giant Ricotta Bauble: ricotta, honey, walnut and spinach stuffed in ready-made filo topped with festive cranberry chutney and pesto.

Serves: 12

Cooking Time: 1hr 30 mins

Ingredients

For the filling:

1 tbsp olive oil
1 large white onion sliced
2 leeks sliced
2 garlic cloves minced
160g baby spinach
100g walnuts roughly chopped
500g ricotta (any excess liquid drained)
150g feta crumbled
4 tbsp honey
Zest of 1 lemon

For the rest:

75g butter melted
12 filo sheets
4 tbsp pesto
4 tbsp cranberry sauce
Small handful black sesame seeds
Small handful parsley finely chopped

Method

Pre-heat oven to 200°C, fan 180°C, gas 6. Heat your oil in a non-stick pan over a medium heat and add your white onion, leek, and garlic. Fry, stirring as you go for 5 minutes until fragrant and softened. Add your spinach and cook for a few mins until wilted. Remove from the heat, add to a large mixing bowl, and allow to cool slightly.
Once cooled, add walnuts, ricotta, honey, lemon zest, a small pinch of salt and a generous helping of pepper. Stir until fully combined.
Brush three sheets of filo with the melted butter and stick them together end to end to make a long rectangle, lay another 3 sheets on top and brush with butter to thicken.
Place half of your filling in a long sausage shape, the same length of your filo along the long edge of the pastry and roll, brushing with butter in between each roll. You should end up with a long sausage shaped, ricotta encased in filo. Repeat this process with the remaining filo sheets and filling so that you have two long pastry rolls. Line a large baking tray with baking paper.
Lay each roll, butted up next to one another and brush all over in more melted butter. Bend into a ring to make a swirl. Pop in the oven for 35- 45 mins, turning half-way.
Remove from the oven and use your pesto and cranberry to brush the top of each roll to create a red and green spiral effect. Sprinkle with sesame seeds and parsley and serve centre stage for the ultimate NYE sharer.

FAQs

How do you unlock more recipes on Cooking Mama? ›

Play the game daily for a week to earn a new Recipe. Objects, Items, Recipes, and more can be purchased with real money. Unlock Achievements through various means.

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How many recipes are in Cooking Mama Let's Cook? ›

The game features a total of 96 different dishes.

Is cooking mama accurate? ›

You have the ingredients correct, sure, but the methods of cooking are completely different. Also, you are rarely doing things in the order that the game gives you, because some things are timed differently. Also, in a real kitchen, you don't instantaneously know when something is finished cooking.

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How can I make my Christmas dinner better? ›

To help, we've put these tips together with the help of our expert chefs from our kitchens.

Organisation. ...
Brine your Turkey on Christmas Eve. ...
Have you got the right equipment for the job? ...
Prep your veg the night before. ...
Get your timings for the big day sorted. ...
Keep it fun, get the family involved.

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Why did Cooking Mama get removed? ›

1st Playable responded that the implementation of blockchain technology was only "hypothetical" and explained that the game's removal from Nintendo eShop was due to an ongoing legal dispute between the publisher Planet Entertainment and IP rights holder Office Create.

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Why do people like Cooking Mama? ›

Cooking Mama: Cookstar allows you to cook together with friends or family, creating a fun and social experience. Collaborating in the kitchen and competing with each other added an extra layer of excitement and friendly rivalry.

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Did PETA make a Cooking Mama game? ›

Earlier this week, when PETA released our parody of Majesco's Cooking Mama video game series, we wondered how the game would go over with the folks at Majesco.

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Is Cooking Mama owned by Nintendo? ›

Cooking Mama (stylized as cookıng mama) is a video game series and media franchise owned by Cooking Mama Limited. The series is a cookery simulation-styled minigame compilation of many video games and adventures for Nintendo gaming platforms.

How long does it take to finish Cooking Mama? ›

When focusing on the main objectives, Cooking Mama is about 7 Hours in length. If you're a gamer that strives to see all aspects of the game, you are likely to spend around 12 Hours to obtain 100% completion.

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Who is the husband of cooking mamas? ›

Papa is a character first introduced in Cooking Mama 2: Dinner with Friends, as a friend the player could cook for. He is the husband of Mama as well as father of Ringo and Ichigo. Papa has appeared in few games since then, including Gardening Mama and Camping Mama, where he mostly serves a purpose and gained a voice.

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Is Cooking Mama educational? ›

Cooking Mama is a delicious blend of the finest gaming ingredients: easy to play, fun and educational, too!

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Is Cooking Mama stressful? ›

It's not all relaxing fun and games, though. “Cooking Mama: Cuisine!” has heart-palpitating moments, especially when food physics refuse to cooperate, such as when you're trying to get stubborn onion or garlic to come off the cutting board in a time-based challenge.

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What is the perfect Christmas dinner? ›

You likely will want to choose a main first, like a turkey, Christmas ham, casserole or other show-stopping dishes. Then, you can compliment your main with Christmas side dishes and holiday appetizers. And of course, you can't forget about sweet Christmas desserts and festive co*cktails to sip on throughout the night!

What are 3 food items that are popular for Christmas dinner? ›

Depending on where you're from, when it comes to Christmas, we're sure you've got enough classic recipes to fill a book. Across the U.S., everyone's got their favorites: prime rib, rolls, gingerbread cookies.

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Can I leave sprouts in water overnight? ›

To grow thicker mung bean sprouts with longer roots, you can follow these steps: Soak the mung beans: Take a cup of mung beans and rinse them thoroughly with water. Then, place the beans in a bowl or container and cover them with water. Allow them to soak for about 8–12 hours, or overnight.

How do you unlock more recipes in Cooking Mama 3? ›

To get the most recipes possible you need to unlock all 65 recipes in "Cook With Mama" and all 15 in "Let's Match". There are no new recipes in "Let's Cook".

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How do you unlock new recipes in Minecraft? ›

The player can unlock new recipes upon meeting certain criteria (gathering materials, being near water, having a certain number of filled inventory slots, etc) It is also possible to use a knowledge book to unlock new recipes.