Sweet, Spicy & Ever Such a Little Bit Delicious Christmas Recipe ideas…

Sweet, Spicy & Ever Such a Little Bit Delicious Christmas Recipe ideas…

Christmas is coming… really really soon and I’m already getting a hankering for honey roast ham, turkey sandwiches, far too much chocolate and lots of cosy, lazy evenings in front of a festive film…

Aside from the main meal, Christmas food for us is all about the fridge raiding moments, when you’re home in your socks & slippers watching a movie… Mmmm what can we nibble on? Well here are a few ideas which are quick and easy, but feel indulgent and moderately virtuous (or perhaps that’s just because they’re home-made)… I’ll leave that up to you to decide!


Rich Chocolate, Cardamom Tarts


These are a great pudding alternative, served with whipped cream, ice cream or just enjoyed while you’re looking in the fridge for something else to eat!

Ingredients for the tart case (makes 12):

250g plain flour

125g diced butter (or coconut oil for a vegan alternative)

2 tbsp cocoa powder

2 tbsp icing sugar

6 tbsp cold (or iced cold) water

Ingredients for the Chocolate Cardamom Filling:

170g dark 70% chocolate

160g coconut cream

10 cardamom pods (seeds crushed)

Stardust, or edible glitter to serve…


  1. Pre-heat the oven to 180C. In a mixing bowl or food processor add the flour, icing sugar and cocoa and mix to remove any lumps.
  2. Dice in 125g unsalted butter or coconut oil for a vegan alternative. Mix with your fingers to form a breadcrumb consistency.
  3. Add 3-4 tbsp iced cold water and bring the breadcrumbs together with your hands to form a dough. If the mixture isn’t coming together just add a little more water 1 tbsp at a time until it forms a dough.
  4. Place in the fridge, wrapped in cling-film to rest for around 20 minutes.
  5. Meanwhile heat a pan with a little water on the hob, and place a ceramic or glass bowl on top, bring to the boil and reduce the heat to simmer gently.
  6. Break the chocolate in to the bowl, along with the coconut cream and the crushed seeds from 10 cardamom pods. Stir as the chocolate melts.
  7. Oil a 12 hole cake tin with coconut oil and a sprinkling of plain flour.
  8. Remove the dough from the fridge and roll out on a lightly floured surface as thin as you can without breaking the dough.
  9. Use a cookie cutter slightly bigger than the cake holes to cut the dough and place in each hole. Add a few baking beans to each case and place in the oven for 15 minutes.
  10. Remove the baking beans after 15 minutes and place back in the oven for a further 5 minutes. Allow to cool slightly and remove to a plate.
  11. Fill each case with the melted chocolate mixture and place in the fridge to set for around 30 minutes.
  12. Sprinkle with festive glitter to serve.



Sweet Roast Sprouts with Beetroot & Walnuts

Sweet Roast Sprouts with Walnuts & Beetroot-web

Love them or hate them, sprouts are a Christmas staple…

I’m pretty sure they’ll be on your table however you feel about them too! I think they sneak in quietly through the back door sometimes!   However you feel, sprouts are always happiest when treated with a little love… so here’s a dousing of maple syrup, some earthy beetroot and beautiful walnuts in a glorious roasted side dish or to be added to a winter leaf salad on boxing day!


300g brussels sprouts

1 pointed beetroot (or 1 small standard beetroot)

1 handful of chopped walnuts

2 tsp maple syrup

20g butter

2 tbsp olive oil


  1. Pre-heat the oven to 180C.  Chop the sprouts in half and remove any remains of the stalk.  Place in a roasting tin.
  2. Chop 1 handful of walnuts and scatter in the tin with the sprouts.
  3. Chop 1 pointed beetroot in to small cubes and scatter with the sprouts and walnuts.
  4. Mix the olive oil and maple syrup in a small cup with a fork and pour over the sprouts mixture
  5. Put the butter in the tin with the spouts and place in the oven for 35 minutes.  Removing occasionally to stir & spread the butter around.
  6. Serve as a side dish with a roast dinner or as a salad with additional winter greens…


Maple Roast Nuts


Aside from the festive cheese, and obligatory port, these sweet roasted nuts are a great snack accompaniment this Christmas!

They smell great roasting, taste fantastic and they’re ever such a little bit moreish… I’m pretty sure being home roasted they’re better for you too! Or maybe you can just feel virtuous roasting them up at home! Add them to a cellophane bag and tie with ribbon and they’re a great gift to take to relatives or neighbours gatherings…


1 handful Raw Cashew Nuts

1 handful Raw Almonds

1 handful pumpkin seeds

1 handful sunflower seeds

1 tbsp maple syrup

1 pinch sea salt

Black Pepper


  1. Pre-heat the oven to 150C.
  2. Scatter the nuts across a roasting tray, cover with 1 tbsp maple syrup, a generous pinch of sea-salt & a crack of black pepper.
  3. Roast for 15 minutes, remove and stir, roast for a further 5-10 minutes or until the nuts are gently browning.
  4. Remove to a serving bowl to cool.  The nuts will be sticky but as the maple syrup cools, it will become crunchy.  Break apart any large lumps and serve.


For more Hole Food Family recipes visit us at

www.holefoodfamily.com www.facebook.com/holefoodfamily

or find us @holefoodfamily on twitter, Instagram and pintrest

Warming Christmas Wishes from us to you!

Hole Food Family

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Hole Food Family

Lauren is a lifelong food lover, wife, mother and food blogger. We grow our own at the Burhill Road allotments and at home and shop around between Aldi in Walton and Waitrose in Hersham. Lauren has a keen interest in health and well-being and is an Aromatherapist and Yoga teacher in training.

For everyday family recipes that wont break the bank, are kind to your body (and ingredients found in Hersham/Walton) please visit the blog: https://holefood.wordpress.com and definitely, definitely share your feedback, tips and ideas!

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