7 Alternative Christmas Recipes by Top Chef & Author Anna Barnett

Starting to think about Christmas party food ideas but tired of the same old traditional treats? Look no further than our 7 Alternative Christmas Recipes Ideas. This year we’ve teamed up with chef and food blogger Anna Barnett, to help us create traditional Christmas treats with a twist. These tried and tested recipes (trust us, they’re delicious) are the perfect complement to any festive feast – whether it’s a casual brunch with friends, snacks for a cosy Christmas Eve, or a decadent dinner party with your nearest and dearest.

One of the most festive Christmas treats of them all – the gingerbread man. Renowned for their warm spices and snappable texture, gingerbread people are perfect with a mug of hot chocolate or an Old Fashioned cocktail (it is Christmas after all).

With its creation in the late middle-ages, gingerbread is a versatile dough that has historically been moulded into many shapes and designs. The first gingerbread man dates back to the 16th Century when Queen Elizabeth I of England had figures created to resemble her important guests – a tradition we encourage you to continue with your guests.

Follow Anna’s recipe below to make your own gingerbread men. Quick, easy to follow, and suitable for baking with children. Get the whole family involved and make your guests feel like royalty this Christmas!

Makes 10

Preparation time – 40 minutes

Cooking time – 12 minutes

Ingredients

• 175g plain flour
• 1/2tsp bicarbonate of soda
• 1 heaped tsp ground ginger
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• 60g butter
• 90g light brown muscavado sugar
• 1 egg yolk – beaten
• 2 tbsp golden syrup/stem ginger syrup
• sprinkle of sea salt flakes

Instructions

1. Sift the flour and bicarbonate of soda.
2. Add in the ginger, cinnamon and nutmeg.
3. Add in the butter and by using either a food processor or by hand combine until you have a fine crumb.
4. Stir through the sugar. Next combine the egg and golden syrup and add to the crumb. It should now come together in a dough like consistency. Once it has come together, knead briefly then wrap in parchment and chill for 20 minutes.
5. Preheat the oven to 175°C.
6. Line your baking sheets and have your gingerbread man cutter at the ready.
7. Lightly flour your work surface and roll out the dough to around half a centimeter thick then cut out your gingerbread men.
8. Carefully place on your baking tray allowing for a little room for them to grow!
9. Bake for around 12 minutes or until they darken a little. Once cooked transfer to a cooling rack and allow to cool prior to icing.

Meringues are a dessert staple in the summer, but what about Christmas? Anna Barnett came to our rescue with these Festive Spiced Meringue Clouds.

Based on a simple recipe, these meringues have a gourmet twist with the addition of nutmeg and a Christmas spiced sugar sprinkle. They’re festive, easy to make and a sure way to impress your guests. Make in advance and store in an airtight container to be brought out for whenever your guests arrive.

Makes 10-12

Preparation time – 20 minutes

Cooking time – 2hrs

Ingredients 

• 600g caster sugar
• 10 x free – range egg whites
• 2 tbsp vanilla bean paste
• 2 tsp nutmeg
• 1 tsp cinnamon

Sugar sprinkle

• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 star anise
• 3tbsp light brown caster sugar

Instructions

1. Preheat the oven to 200°C.
2. Line a large baking sheet with parchment and sprinkle over the sugar. Heat for around 10 minutes, until the edges start to melt.
3. Using a food processor whisk the egg whites on a high speed ensuring the bowl is clean. You can give it a wipe over with half a lemon to ensure there’s no grease which will affect the eggs. When the eggs begin to froth slightly, slowly begin to add in the heated sugar while the whisk is still running.
4. Add in the vanilla extract and whisk for around 10 minutes until you have stiff glossy silky peaks. You can then sprinkle in the nutmeg and cinnamon.
5. Reduce the oven temperature to 110°C.
6. Line two trays with parchment and add generous dollops of meringue leaving a space between each. Bake for around 2 hours or until the edges are crisp.
7. Blitz together the sugar sprinkle and scatter over the warm meringues before allowing to cool.Store in a dry airtight container.

Looking for a Christmas brunch idea with a twist? This Festive Green Poke Bowl is a great way to kick-off Christmas Day.

Refreshing, nutritious and an alternative to the traditional smoked salmon on toast; this recipe combines herb crusted smoked salmon, savoury pancakes, greens and béarnaise sauce to create a delicate but satisfying meal. Perfect for serving up on Christmas morning or wowing breakfast guests.

Feeds – 6

Preparation time –1 hour

Curing time ­– 2 days

Cooking time – 30 minutes

Ingredients 

Smoked Salmon with Pistachio and Herb Crumble

• 650g sustainable smoked salmon – pin boned, skin left on
• 50ml gin/vodka
• 50g rock salt
• 30g demerara sugar
• 1 lemon – zest and juice
• 2 tsp black peppercorns
• 6 cloves
• 2  large bunch of dill – finely chopped

Salmon herb crumb

• 4tbsp hot creamed horseradish
• small bunch of dill
• small bunch tarragon
• zest of ½ lemon
• 200g pistachios – blitzed to a rough crumb
• several turns of freshly ground black pepper

Sweet pickled green cabbage

• ½ green cabbage – leaves shredded into strips
• 250ml white wine vinegar
• 250 ml water
• 1 tbsp caster sugar
• 1 tbsp salt
• 1 tsp coriander seeds
• 1 tsp black pepper corns
• ½ bunch of dill

Herbed shoestring fries

• 2 large potatoes – skins left on, julienne into matchsticks
• generous glug of olive oil
• 5 sprigs of thyme
• sprinkle of sea salt flakes

Crispy sprout leaves

• 350g/4 large handful of Brussel sprouts- leaves picked
• several generous glugs of olive oil
• generous sprinkle of sea salt flakes
• zest of half a lemon

Buttered greens

• 1 pointed spring greens – leaves picked and roughly cut
• glug of olive oil
• generous knob of butter

Béarnaise sauce

• 300g butter – melted
• 4 tbsp white wine vinegar
• 3 shallots – finely diced
• 2 tbsp tarragon
• 2 tbsp parsley
• generous sprinkle of sea salt flakes
• several turns of freshly ground black pepper
• 4 free range egg yolks
• 1 tsp lemon juice

Parsley and rosemary pancake

• 4 large free range eggs
• large handful of fresh spinach
• half a bunch of fresh parsley
• 1 sprig of rosemary ­– leaves removed from stalk
• sprinkle of sea salt flakes
• several turns of freshly ground black pepper

Instructions

Curing the salmon

1. Blitz together the gin, salt, sugar, lemon, juice, zest, peppercorns and cloves with the dill. Evenly cover the salmon fillet then wrap in cling film and allow to cure for around 24 hours or overnight.
2. Once you’ve cured the salmon, remove the cure by carefully rinsing it in cold water.
3. For the second cure and herb crumb, place the salmon on a clean tray, combine the gin and hot horseradish then evenly coat the skin of the salmon.
4. Blitz together all remaining ingredients and then evenly coat the salmon, wrap in parchment and thoroughly wrap in cling film ensuring no air gets to it.
5. Cure for another 24 hours or overnight. Once you’ve completed the second cure finely slice and serve.

NOTE – You can added grated beetroot to the first cure for a vibrant red colouring.

Pickling your cabbage

1. Combine all pickling ingredients except the dill.
2. Place over a medium heat and stir, allowing the sugar to dissolve. When almost boiling remove from the heat, add the dill and cabbage and allow to cool.
3. Allow to pickle for around an hour or longer if you have the time. 3-4 hours in the fridge or overnight is even better.

Herbed shoestring fries & Crispy sprout leaves

1. Prepare both the potatoes and sprouts as noted above.
2. Heat several generous glugs of oil in a large frying pan and fry both the potatoes and sprout leaves until crisp. This can also be done in the oven.
3. When almost cooked add in your herbs and seasoning. You can keep warm in the oven on 140°C until ready to serve.

Béarnaise sauce

1. Begin by clarifying the butter. Place in a small pan over a medium to low heat and allow to melt until the solids separate.
2. Remove from the heat and allow to stand for several minutes then gently pour the non solids into a separate bowl, discard remaining solids.
3. Heat the vinegar, shallots, herbs and seasoning in a small pan, allow to boil until the liquid reduces by half then set to one side, strain and allow to cool.
4. Beat the egg yolks, add a small splash of water then combine with the cooled vinegar and add the lemon juice.
5. Next place the mixture in a heatproof bowl over a pan of boiling water. Ensure the bowl doesn’t touch the water and whisk constantly until you have a rich, thick sauce which should also increase in volume.
6. Remove from the heat and gradually add in the clarified butter. Add in a little extra of your choice of herb (tarragon is used traditionally) taste and adjust seasoning to your preference.

Parsley and rosemary pancake

1. To make the pancakes simply blitz together all the ingredients then heat a large nonstick frying pan over a medium heat.
2. Add a small glug of oil then wipe it off with paper towel.
3. Cook your mixture through on one side then fold in half and repeat until you have made all six.
4. Separate with parchment and keep warm until ready to serve.

Combine all elements or serve family style and let everyone help themselves.

Mushrooms are a great alternative for the salmon.

Profiteroles – often the pinnacle of party food desserts. Comprised of choux pastry, a creamy filling and chocolate topping, profiteroles are a stackable dessert which shouldn’t be forgotten at Christmas.

In the USA, the 2^nd of January is known as Cream Puff Day and with some Americans filling theirs with ice cream. Gibraltar has gone one step further and made the cream filled choux pastry a national dish. Whilst we don’t wish to wade into the debate regarding the filling – cream, custard or ice cream – we think Anna’s recipe will add the je ne sais quoi needed for any winter dinner party.

Feeds 4-6

Preparation time – 25 minutes

Cooking time – 50 minutes

Ingredients

Profiteroles

• 75g unsalted butter
• 150ml water
• 100g plain flour – sifted
• pinch of salt
• 3 medium free-range eggs – lightly beaten
• piping bags required

Crème patissière

• 4 egg yolks – lightly beaten
• 100g super fine caster sugar
• 25g plain flour
• 350 ml milk
• 1 vanilla pod or ½ tsp vanilla bean paste

Chocolate sauce

• 200g good quality dark chocolate – roughly broken
• 170ml double cream

Instructions

1. Preheat the oven to 200°C. Line two baking trays with parchment paper.
2. Place the butter and 150ml of water in a saucepan over a high heat until the butter melts and the water begins to boil.
3. Once boiling, immediately add the flour and a pinch of salt and stir vigorously with a wooden spoon until the mixture comes together.
4. Reduce the heat and continue to stir for another minute. When the mixture begins to stick or coat the base of the pan remove from the heat completely and allow to stand for 1 minute.
5. Now gradually add in the whisked eggs, beating the mixture vigorously one more time until it comes together in a glossy dough like consistency. It should still be able to drop off the spoon at this stage.
6. Transfer the mixture to your piping bag and pipe or spoon onto your parchment rounds that are a little bigger than a tablespoon.
7. Wet your finger and pat the top of each round so you get a nice round and smooth top to your profiteroles. Allow enough room between each as they’ll grow when baked.
8. Transfer to the middle of the oven and allow to bake for 25-30 minutes or until golden.
9. Once cooked remove from the oven, make a small hole with a knife or scissors in the bottom or side and transfer to a wire rack to cool.
10. For the crème patissière, whisk the egg yolks with the sugar until light and fluffy then stir in the flour.
11. Place the milk and vanilla in a saucepan and bring to the boil.
12. Remove the vanilla pod and reduce the heat to a medium low heat then add in the egg yolk mixture, whisk vigorously and increase the heat a little so it just about comes to the boil and thickens. The trick is to ensure you don’t overcook and scramble the mixture.
13. Pour into a bowl, cover with cling film (to prevent a film from forming) cool and then transfer to the fridge until ready to use.
14. When ready to use transfer the mixture to a piping bag and pipe into the holes made in the profiteroles.
15. To make the chocolate sauce first add the broken chocolate to a bowl and set over a pan of boiling water allowing it to melt.
16. In a separate pan combine the cream, kirsch and cherries and warm through (don’t bring to the boil). Once the chocolate has melted simply pour the cream in and whisk until combined and you have a thick glossy sauce (for extra gloss you can add a nob of butter).

Serve the profiteroles piped with the crème patissière and a generous drizzle of chocolate sauce.

Note – You can double this recipe for a seriously impressive stack.

The lifelong debate about whether Yorkshire Puddings should be served at Christmas is about to get a little bit more complicated – this year we’re crazy about this Yorkshire pudding dessert. Yes, dessert!

Traditionally, the oven-puffed batter is drizzled with gravy, loaded with veg and eaten alongside beef. However, this year, you’ll see the Yorkshire take its rightful place as a dessert – it is a pudding after all. Topped with stewed fruit, almond crumble and crème anglaise, these once-savoury accompaniments take centre stage for the final course. This is one unusual Christmas recipe you won’t regret trying!

Feeds 6-8

Preparation time – 25 minutes

Cooking time – 35 minutes

Ingredients 

Yorkshire pudding batter

• 160g plain flour
• 200ml milk
• 4 eggs, beaten
• sprinkle of sea salt flakes
• 1 heaped tbsp icing sugar
• 5 sprigs of thyme
• Oil – for greasing tray

Berry mixture

• 550g mixed berries; blackberries, cherries, blueberries, cranberries
• generous glug of apple juice
• 2 star anise
• 1 stick of cinnamon

Cinnamon almond crumble

• 200g ground almonds
• 2 tsp cinnamon
• 50g caster sugar
• 70g light muscavado sugar
• 150g chilled butter, cubed
• handful of flaked almonds

Crème anglaise

• 250ml double cream
• ½ tsp vanilla extra or 1 vanilla pod – halved and seeds scraped
• 4 large egg yolks – whisked
• 75g caster sugar

Instructions

1. Begin by combining all batter ingredients, whisking together until you have a smooth consistency. Be mindful to not over whisk, then transfer to the fridge until ready to use. A good 30 minutes resting/chilling time works well.
2. For the berry mix place all ingredients in a saucepan over a medium heat and allow the flavours to infuse for around 15-20 minutes. Avoid stirring too much as you don’t want to completely break down the fruit. Set to one side and heat when ready to use.
3. For the crumble first combine all ingredients except the flaked almonds. Crumble the ground almonds and butter together with your fingers until you have a rough crumb like consistency.
4. Next add in the flaked almonds and transfer to a parchment lined tray baking until golden. Keep warm and set to one side until ready to serve.
5. For the crème anglaise combine the cream and vanilla in a saucepan, place over a medium to high heat and bring almost to the boil.
6. Combine the egg yolks and sugar until you have a smooth consistency then pour half of your hot cream mixture into your egg and sugar mixture and whisk vigorously.
7. Pour the combined ingredients back into the pan with the remaining warm cream and continue to whisk to avoid any lumps forming.
8. Continue to cook over a medium heat until the sauce thickens a little. Keep warm until ready to serve.
9. Preheat your oven to 220°C.
10. When you have all elements ready to go generously oil your baking tin or muffin tray (if you want smaller individual portions). Place the tray with oil in the oven for 2-3 minutes.
11. Once hot pour in your chilled batter mix leaving 1cm around the top of the pan and ensuring that there’s plenty of room for the batter to rise in the oven.
12. Place in the oven and cook for 22-25 minutes or until risen and golden. I like a slightly soggy/pudding style base to mine but if you don’t cook for a little longer.

­– Tip ­– Avoid opening the door before they are ready as they’ll deflate and not rise again.

Serve the pudding with a generous serving of stewed fruit, crumble and crème anglaise.

Custard tarts just got Christmassy! If you love custard tarts and the Christmas flavours of nutmeg, cinnamon and orange zest then this recipe is a must try.

Makes – 10

Preparation time – 20 minutes

Cooking time – 25 minutes

Ingredients

• Butter for greasing
• 400g pre-made puff pastry

Custard

• 260ml full fat milk
• 1 vanilla pod – cut in half seeds scraped out
• 1 stick of cinnamon
• ½ tsp freshly grated nutmeg
• 3 strips of lemon zest
• 2 strips of orange zest
• 40g plain flour
• 190g golden caster sugar
• 3 egg yolks – large, beaten
• 80ml water
• 3-4 tbsp dark rum

Instructions

1. Preheat the oven to 220°C.
2. Begin by lightly greasing the muffin tray.
3. Take your pre-rolled puff pastry and unroll. Remove any packaging and cut into 10 equal sized rounds and place into your muffin tray. Place in the fridge until ready to bake.
4. For the custard combine the milk, vanilla pod, cinnamon, nutmeg and the zest of both the lemon and orange in a pan and bring almost to the boil. Allow to simmer for 10 minutes or until the flavours have intensified. Strain the milk and keep on a simmer.
5. To combine the flour and thicken the milk, take a splash of the warm milk and combine with the flour to create a smooth paste. Increase the heat of the remaining milk and when almost boiling add in the flour mixture, stirring until the milk turns custard like, coating the back of your spoon. Once it thickens you can remove from the heat.
6. To add sweetness, combine the water and the sugar. Bring to a rapid boil for 4-5 minutes until you have a syrup like consistency then whisk this into the cooling custard.
7. Next add in your egg yolk again whisking until thoroughly combined. Finally add in the dark rum.
8. Remove your pastry cases from the fridge and carefully pour the custard into each leaving around 1/2cm from the top of the pastry. Sprinkle over a little extra nutmeg and bake for around 12-15 minutes or until the pastry turns golden. You can also remove halfway through and add a little sprinkle of golden caster sugar for added crunch.

Did someone say chocolate?

Christmas wouldn’t be complete without chocolate, whether it’s from an advent calendar, selection box or wrapped as a coin. Chocolate is everywhere! If you fancy yourself as a chocolatier or just want an excuse to have more in your house then this is the recipe for you. Easy, elegant and incredibly tasty, these truffles will leave your family and friends impressed by your culinary skills. Make ahead of time and keep them chilled so they’re ready for when you need them.

Makes around 40

Preparation time – 10 minutes

Chilling time – 4-5hrs

Cooking time – 20 minutes

Ingredients

• 250g good quality dark chocolate
• 250ml double cream
• 50g salted butter
• sprinkle of sea salt flakes
• (optional extras – rose essence, cardamom extract, orange blossom or booze)
• 150g cocoa powder – for rolling (other options include, chopped nuts, ground almonds, desiccated coconut, try adding zest to the coating also.)

Instructions

1. Blitz the chocolate into a fine crumb or roughly break up into small pieces.
2. Combine the double cream and butter and place over a medium heat.
3. Bring almost to a boil then remove from the heat and combine with the chocolate. It is at this stage that you can add in your additional flavourings. Do this incrementally, tasting the whole time until you achieve the flavour you want.
4. Allow the mixture to cool for around 4-5 hours or until solid.
5. To make the truffles you can use a melon baller or teaspoon. Dip it in hot water first then scoop out a ball of the chocolate. Add a little vegetable oil to your hands and roll into a smooth round ball before dropping into your coco powder or desired coating.
6. Store in an airtight container in the fridge until ready to serve.