Fun Christmas Recipes!

Fun Christmas Recipes!


Fruit Tree

A great centre piece for your festive spread this colourful fruit tree is perfect for nibbling on and a good reminder that just because it’s Christmas the 5-a-day message should not be ignored!

How to make:

Take an apple and core it through the centre leaving the rest of the fruit intact. Wedge a carrot into the centre of the apple where you have just created a hole. This should give you a stable base into which you can insert your cocktail sticks. Making sure the base is steady and well balanced will make it easier to create an even and stable fruit tree. Add your chosen chopped fruits to tree using cocktail sticks and keep going until the carrot and apple are completely covered.



Cheesy Rudolph

Soft cheese triangles with pretzel antlers, currant eyes and red pepper for the all-important red nose. These tasty snacks are almost too cute to eat and super easy to make too.



Pitta Bread Christmas Tree

Toast a pitta bread and spread with mashed avocado or guacamole. Then, using a pastry cutter or sharp knife, cut into a Christmas tree shape. It’s beast to spread on the avocado first as you will get a cleaner finish to the shape of the tree. We used red pepper for star on top of the tree but you could use whatever fruit or vegetable works best for you. Complete the decoration by using a tube of tomato puree to pipe on some tinsel.


Santa Face

These appetising Santas are made using a round cracker, salami slice shaped into a santa hat, cream cheese piping for the beard and hat trim, celery slices for a moustache and currants for the eyes and nose. Top tip – mix the cream cheese with a little natural yoghurt first to make it easier to work with and put a dot of the cheese mixture on the back of the salami slice to hold it in place.


Mince Pies

Who doesn’t love a mince pie at Christmas? The beauty of enjoying some indulgences without all the added guilt is learning how to adapt recipes to give them a healthier twist. This recipe uses wholemeal pastry and adds grated carrot & apple to the filling to minimise guilt and maximise taste.


375g wholemeal plain flour
260g unsalted butter
1 egg yolk plus a beaten egg for glazing
1 tbsp cold water
1 small jar of mincemeat (300g)
2 carrots finely grated
2 dessert apples finely grated



  • Preheat oven to 200C/gas 6/fan 180C. Grease 24 holes of 2 x 12 hole bun tins
  • Rub the butter into the flour until it resembles fine breadcrumbs or mix in a food processor.
  • Add the egg yolk and mix until the pastry comes together to form a ball. If needed add the cold water at this stage to help bring the pastry together
  • Avoid handling the pastry too much as it can make the pastry become tough
  • Wrap the pastry in cling film and leave to rest in the fridge for at least 30 minutes
  • Finely grate the carrots and apples, you can leave the skins on, and add to the mincemeat – mix well
  • Once rested roll out the pastry and cut out 24 round bases for each pie plus 24 small stars for the top
  • Spoon a heaped teaspoon of the mincemeat mixture into each pie and top with the stars
  • Glaze each star with a beaten egg and bake in the oven for 20 minutes or until the pastry has browned and the filing is bubbling and caramelised


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