Food editor, stylist and author Angela Boggiano and her photographer husband, Craig Robertson, owners of At The Kitchen in Cheadle Hulme, share their Christmas menu…

A delicious sharing menu that still has all the flavours of Christmas but cooked and prepped differently. A light and crunchy salad starter, herby, garlic-filled rolled turkey breast, simple sides and a great alternative Christmas pudding. This is the perfect menu for those looking for something a little different this year.

Winter Spiced Negronis

This is a delicious aperitif served with some nibbles. The addition of the spiced syrup gives it a warming Christmas flavour.

Makes 8

80g caster sugar

Juice 2 large oranges

1 cinnamon stick

1 star anise

3 whole allspice

250ml gin

250ml red vermouth

250ml Campari

To serve

1 orange, cut into slices

Ice cubes

1. Place the sugar, orange juice, cinnamon, star anise and whole allspice in a saucepan and gently heat stirring until the sugar has dissolved. Bring to a simmer and cook for 5 minutes until it turns syrupy. Leave to cool completely.

2.  Fill serving glasses with ice cubes. Mix together the gin, vermouth and Campari in a large jug and divide amongst the glasses. Top with the syrup and add a slice of orange, stir and serve.

Nduja Rolls

A spiced and moorish sausage roll perfect served with the Negronis. These can be made ahead and frozen uncooked. Defrost completely before cooking as per recipe.

Makes 32

1 tbsp olive oil

1 small onion, finely chopped

1 cloves garlic, crushed

2tsp Nduja

25g flat leaf parsley, finely chopped

500g outdoor bred pork sausages

1 medium egg, lightly beaten

1tbsp black sesame seeds

500g block ready-made puff pastry

1. Preheat the oven to 200C/Fan 180C/gas 6. Line 2 baking trays with greaseproof paper. Heat the oil in a frying pan and gently cook the onion, stirring occasionally, until beginning to soften. Stir in the garlic and cook for a further minute. Tip into a bowl and leave to cool.

2. Remove the skins from the sausages and add the sausage meat to the onion mixture. Mix well with a wooden spoon along with the nduja.

3. Cut the puff pastry block in half. Roll out to create a rectangle sheet measuring about 35 cm x 20 cm. Shape half the filling into a log shape that will run the length of the pastry sheet, putting it about 5 mm in from one of the long edges of the pastry. Repeat with the other sheet and filling.

4. Brush the edges of the pastry with the egg and then fold the pastry over the filling and seal. Roll so the seam is underneath. Brush each sausage log into 16 pieces. Brush with egg and place on the baking trays. Sprinkle with the sesame seeds and sprinkle on top. Put the trays in the preheated oven and bake for 25 minutes until the rolls are golden and crisp. Remove from the oven and leave to cool slightly. Best served warm.

Crostini with Dill Smoked salmon and capers

Smoked Salmon and Cream cheese are a classic combination. Served here with the addition of a little dill, lemon and honey which works beautifully with the smoked salmon and capers.

Makes 20 Crostini

1 long thin baguette

3 tbsp extra virgin olive oil

150g full fat cream cheese

1tbsp runny honey

Finely grated zest 1 lemon

1tbsp fresh dill, chopped plus extra for garnish

3tbsp small capers, roughly chopped

300g smoked salmon

1. Preheat the oven to 180C/fan 160C/gas 4. Slice the baguette into 20 slices. Place on 2 large baking trays, drizzle with the olive oil, brushing it into the bread. Place in the oven for 10 minutes until toasted and golden. Allow to cool.

2. Meanwhile, place the cream cheese, honey and lemon zest in a bowl and mix together with the dill and a little sea salt.

3. Spread each slice of bread with the cream cheese. Cut the salmon into pieces and then arrange on top of the cream cheese and sprinkle over the chopped capers. Garnish with extra dill and a grinding of black pepper. Serve immediately.

Roast beetroot, Ruby Grapefruit and Cheshire cheese salad with candied pecans

Keep it light and tasty for starters with this delicious salad which has a wonderful combination of textures and flavours.

Serves 4

400g fresh beetroot, washed

2tbsp balsamic vinegar

2tbsp extra virgin olive oil

100g pecan halves

2tbsp caster sugar

1 ruby grapefruit, cut into segments

2 heads red chicory, broken into separate leaves

150g Cheshire cheese, crumbled

1. Preheat the oven to 180C/Fan 160C/Gas 4. Place the washed beetroot in a small roasting tin. Drizzle over the oil and balsamic and a sprinkling of salt and ground black pepper and cover with foil. Place in the oven and bake for 45 minutes until completely tender when pierced with a small sharp knife. Set aside to cool completely.

2. Whilst the oven is on, place the pecan halves on a baking tray and toss with the caster sugar and a pinch of salt. Toast in the oven for 5 – 8 minutes until crunchy and toasted.

3. When the beetroot is completely cooled remove the skin and slice the beetroot thinly.

4. To assemble the salad arrange slices of beetroot between 4 serving plates along with the red chicory leaves and grapefruit segments. Scatter over the crumbled Cheshire cheese, toasted pecans and drizzle over the balsamic juices from the roasting tin.

Roast Tuscan Turkey with Herby Garlic Filling

A great alternative to the usual Christmas turkey roast. Ask your butcher to butterfly the turkey breast.

Serves 6

30g salted butter, softened

25g flat leaf parsley

2 tbsp fresh sage

2 sprigs fresh rosemary

3 cloves garlic, finely chopped

1tbsp fennel seeds

Pinch chilli flakes

1.2kg turkey breast, trimmed and butterflied

12 slices, smoked bacon rashers

2tbsp olive oil

200ml white wine

300ml chicken stock

150g black grapes

1. Place the butter, herbs, garlic, fennel seeds and chilli in a bowl with a pinch of salt and ground black pepper and mash all together well.

2. Lay out the turkey breast skin side down and spread the herb, garlic butter over the surface. Roll up tightly and wrap the smoked bacon rashers evenly around the outside of the roll and secure tightly with kitchen string. Place in a roasting tin and drizzle the top with the olive oil.

3. Preheat the oven to 180C/gas 160C/fan 160C/Gas 4. Pour the wine and chicken stock in the bottom of the roasting tin, cover with foil loosely and roast for about 1 hour . Remove the foil and roast for a further 30 minutes until the bacon is golden and crispy. Add the grapes 15 minutes before the end of cooking .

4. Transfer the joint to a carving board and leave to rest for about 20 minutes covered with foil.

5.  Slice the turkey into thin slices and serve with the pan juices and roasted grapes.

Celeriac and Potato Gratin

This is perfect served alongside the roast , simply place in the oven at the same time and the Rolled Turkey and both will be ready to serve at the same time.

Serves 6

420ml double cream

300ml milk

1tbsp Dijon mustard

600g waxy red skinned potatoes, peeled and thinly sliced

1 small celeriac, (about 500g) peeled and thinly sliced

100g mature Cheddar cheese, grated

1. Preheat the oven to 180C/160c/Gas 4. Mix together the cream, milk and mustard in a large jug with a pinch of salt and ground black pepper.

2. Place a layer of potatoes in a 1.2 litre ovenproof gratin dish. Pour over a little of the cream mixture and then sprinkle with some cheese. Top with a layer of celeriac and then repeat with the cream mixture and cheese. Continue until all the potatoes, celeriac and cream mixture are layered up.

3. Place on a baking tray, cover with foil and bake for 1 hour. Remove the foil and bake for a further 30 minutes until golden brown and the vegetables are tender. Leave to sit for 5 minutes before serving.

Balsamic and Cranberry Brussel Sprouts

The combination of the slightly soured cranberries and sweet balsamic works beautifully with the Brussel sprouts.

Serves 6

500g brussel sprouts, halved

2tbsp olive oil

1 large red onion, finely chopped

150g fresh cranberries

2tbsp balsamic vinegar

1. Bring a large pan of salted water to the boil and cook the Brussel sprouts for just 5 minutes. Drain well.

2. Heat the oil in a large frying pan over a medium heat. Add the parboiled Brussel sprouts and cook for 10 – 15 minutes tossing occasionally until lightly browned.

3. Add the cranberries and cook for a further 5 minutes until they burst and soften. Season with a pinch of salt and a sprinkling of ground black pepper. Drizzle with the balsamic vinegar and toss well. Serve immediately.

Spiced sticky Ginger and Apple Cake with Salted toffee Sauce

This is a warm sticky ginger and toffee cake which is a great alternative to Christmas pudding, the whole family will love it.

Serves 6

200g butter, softened

200g soft brown sugar

275g plain flour

2tsp baking powder

2tsp ground ginger

3 large free range eggs

300ml milk

6tbsp ready made salted toffee sauce

2 eating apples, cored and finely sliced

1. Preheat the oven to 180C/Fan 160C/Gas 4. Grease and line the base of a 23cm square cake tin. Put the butter in a large bowl with the sugar then beat well with an electric whisk until light, pale and creamy. Add the flour, baking powder, ground ginger, eggs and milk and mix well.

2. Drizzle the base of the tin with 4 tbsp of the toffee sauce. Then lay the sliced apples over the top in the base of the tin. Pour the cake mix over the apples and then bake for 35 – 40 minutes until golden and cooked. To test, insert with a skewer and if it comes out clean it is cooked.

3. Allow to cool slightly then turn out so the apples are uppermost. Peel off the paper then serve warm cut into squares with the remaining toffee sauce and scoops of ice cream.





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It’s almost Christmas Day, and festive Brits planning a merry road trip this season have been urged to visit the best Christmas markets from up and down the country. With millions looking for a short getaway before the end of the year the car leasing experts at have suggested the best markets to get families into the Christmas spirit.


Recently hailed as the most popular Christmas market in the UK, Edinburgh’s market is host to over 60 stalls, a ferris wheel, ice rink, and double carousel. The market has been split across East and West Prince Street Gardens this year to make it a safe place for visitors following the ongoing effects of COVID-19. Running until 4 January 2022.



The largest authentic German market outside of Germany and Austria prepares to grace the streets of Birmingham for another year. The world famous market boasts an extensive range of authentic Bavarian cuisine as well as beautiful hand-crafted gifts, perfect for stocking fillers and early Christmas gifts. Running until 23 December.



With a 32m high observation wheel at its heart, Nottingham’s Winter Wonderland returns this year with over 40 Bavarian-style stalls, an Apres ski bar and children’s fairground rides. Running until 31 December.


Hosted in the heart of Albert Square, Manchester’s festive favourite food stalls return for another year. With Spanish, Mexican, Dutch and Greek delicacies on offer as well as the British classics, there is no shortage of options. Running from until 22 December.


London’s extremely popular Winter Wonderland is back for another year and bigger than ever. With everything from ice sculpting classes to roller coasters, the capital’s biggest festive event has everything you could dream of for the perfect Christmas day out. Running until 3 January.



Located opposite the charming Chester Cathedral, the magical Chester Christmas Market provides an intimate Christmas experience bringing the best local businesses together for a month of holiday joy. Running until 22 December.



The St Nicholas Fair will fill the Yorkshire air with roasted chestnuts and mulled wine again this year. Amongst the alpine chalets will be a range of Christmas gifts as well as seasonal food and drinks. And it wouldn’t be a Christmas market without a vintage carousel. Running until 23 December.



With a local-trader focus to this year’s market, Newcastle’s Christmas market seeks to bring an emphasis on helping local businesses showcase their finest produce. Visitors can soak up the atmosphere with a sip of locally brewed beer or join in with a Christmas carol with the angelic voices of the city choir. Running until 26 December.


Back at the Belfast City Hall after a year out and filled with sweet treats, unique arts and crafts, as well as the all important Santa’s Grotto. Proof of COVID status is needed for this market on the weekends, which is something to bear in mind. Running until 23 December.



112 wooden chalets will line the historic streets of Winchester for this year’s Christmas market, which is often dubbed as one of the best in Europe. The impressive range of seasonal treats on offer will make their return along with a large ice rink perfect for a winter evening date night. Running until 22 December.




Charlotte Stirling-Reed, in-house Baby and Child Nutritionist at award-winning children’s food brand, Little Dish shares her expert advice on key food and nutrition related topics such as, fussy eating, healthy snacking, and how to nurture a love for food from an early age. 

Both Little Dish and Charlotte are determined to help parents give their little ones the best possible start on their food journey.  Here Charlotte shares her Top Tips for some of the most common questions parents ask her about feeding babies and young children. 

How to Tackle a Fussy Eating Phase

  • Role modelling: try to eat with your little one often, and eat a wide variety of foods, as they learn what to eat from watching you eat 
  •  Think variety: the more variety you offer, the more they’re likely to accept new tastes and textures
  • Be consistent: establish a routine and try to stick to it 
  • Avoid pressure: this is likely to backfire and put them off trying new foods
  • Make mealtimes fun: the more fun they are, the more little ones will  want to be involved

Healthy Snacking 

  • Have a routine: a structure around meals and snacks means your little one knows when to expect food
  • Think variety: offer a variety of snacks to ensure they have a balance of nutrients throughout the day
  • Tailor snacks to your child: even though the recommendation for children is to have three meals and two or three snacks a day, all children are different so work out what works best for your child 
  • Include all food groups: try making snacks “mini meals”, by offering a carbohydrate food, a portion of veg/fruit, protein/iron rich foods and sometimes some dairy or alternatives.
  • Add extra goodness: make the most of the nutrients offered at snack time with an extra stir of peanut butter or a dollop of yogurt or a sprinkle of milled seeds, for example 

How to Nurture a Love of Food 

  • Eat together: children are more likely to enjoy food if they see you eating and enjoying food with them
  • Let them join in: bring them to the table at an early stage so they get used to sharing meal times with family and friends 
  • Don’t just eat it: get them involved in growing it, cooking it, shopping for it and reading about it
  • Think variety: familiarise them with a wide variety of foods
  • Avoid labelling foods: avoid offering food rewards and labelling foods as ‘good’ and ‘bad’

Introducing Herbs & Spices 

  • Start gradually: to familiarise their taste buds with new flavours
  • Think variety: add plenty of variety to get them used to different flavours from an early age 
  • Use family favourites: get little ones used to the herbs and spices you use regularly in your cooking 
  • Avoid adding salt: instead use herbs and spices to flavour to their meals 
  • Get creative: think about adding a pinch of nutmeg to a cheese sauce, or a pinch or cinnamon to their morning porridge 

Balancing Meals and Portion Sizes

  • Let them lead: look out for ques that they’ve had enough or they’re still hungry 
  • Work together: You decide what they’re going to have to eat, and let them decide how much they want to eat 
  • Offer all food groups: include fruits/vegetables, carbohydrates, protein and iron rich foods, dairy & alternatives
  • Add extra goodness: add an extra stir of nut butter, a dollop of yogurt or a sprinkle of seeds 
  • Have a routine: try to have a structure for meals and snack times

Cooking with Kids

  • Start simple: use two or three ingredient recipes 
  • Involve them often: encourage  kids to help out in the kitchen regularly, e.g whisking eggs, buttering toast or finding the right cooking equipment
  • Prepare: read the recipe first to pick out safe and easy jobs for little helpers
  • Embrace the mess: try to accept there will be both mess and chaos!
  • Have fun: this way they’ll enjoy the experience and want to do it again, and that’s how they’ll learn to cook in the future 

Little Dish’s award-winning recipes are developed with the advice of Charlotte Stirling-Reed, ensuring that parents are able to confidently feed their children a well-balanced meal, containing nothing but natural ingredients and absolutely no additives or preservatives. Little Dish’s delicious, veg-packed  recipes always include at least one, but typically two, of a child’s recommended five-a-day and every dish meets the exacting standards of the 150-strong panel of Tiny Tasters, who taste everything that comes out of the Little Dish Kitchen before it hits shop shelves. 

Charlotte Stirling-Reed is an award-winning, registered Nutritionist and currently hosts regular live Q&A sessions for Little Dish where parents can get advice on all aspects of feeding their babies and young children.  Follow @littledish on Instagram or visit for more information.








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