Looking for some beautifully simple recipe inspiration for entertaining this Christmas and New Year? Then look no further. Mary Berry’s has created a range of delicious new condiments that promise to tickle taste buds throughout the festive season – and beyond.
First up, Mary Berry’s Redcurrant & Mint Jelly is the perfect accompaniment to seasonal lamb or venison, but so much more besides, including as a key ingredient in the following seasonally appropriate dishes:
Duck with redcurrant & mint sauce – pan fry duck breasts to brown and transfer to a small roasting tin. Mix redcurrant & mint jelly with a little water and pour over the duck, roast for 10-15 minutes and allow to rest before slicing and serving with pan fried pak choi, pouring over the baking juices to serve.
Gammon, kale & redcurrant stir fry – fry sliced red onion with sliced smoked gammon steak until golden. Add blanched shredded kale, a can of butter beans and some redcurrant & mint jelly and cook for a few minutes. Great served with mash or rice.
Meanwhile, Mary Berry’s Horseradish Sauce is toastingly hot and the perfect partner for a succulent Christmas roast beef. Or simply add a dollop of horseradish sauce to thinly sliced tomatoes, chopped basil, sea salt and mix for a tasty seasonal appetizer. Alternatively, follow these simple recipes, which are sure to warm the cockles of any guest:
Hot smoked salmon pate with melba toast – in a food processor, blend kiln roasted salmon, some natural yogurt and horseradish sauce together to create a coarse paste. Serve with hot melba toast.
Smoked mackerel, potato & cannellini bean salad – mix chunks of smoked mackerel, cooked and sliced new potatoes and cannellini beans into some lamb’s lettuce and toss with a dressing made from mayonnaise, white wine vinegar and horseradish sauce.
Horseradish roast potatoes – parboil chunks of King Edward potatoes and toss in oil or melted goose fat, some horseradish sauce and seasoning and roast in a hot oven until golden. Great for Sunday roasts – or even Christmas dinner.
Last but not least, Mary Berry’s Hollandaise Sauce is made with free range eggs and is sure to get seasonal parties off to a devilishly good start if mixed with a little crème fraîche to make the base for Devilled Eggs. Finish by stirring in a few tablespoons of Mary Berry’s Apricot & Peach Chutney and a tablespoon of paprika, before seasoning well and generously spooning into halved boiled eggs.
Alternatively, this beautifully smooth and velvety hollandaise sauce is the perfect base for a host of delicious festive holiday breakfasts, including
Smoked salmon & hollandaise bagels – spread halved and toasted bagels with a little hollandaise sauce. Top with cucumber slices, smoked salmon and a spoonful of extra hollandaise sauce.
Or why not try stirring a tablespoon of Mary Berry’s Hollandaise sauce and a teaspoon of Dijon mustard through scrambled eggs just before serving?
All three new Mary Berry’s condiments are available in Tesco now (RSP: £1.50 per jar).
For more information about the Mary Berry’s range of sauces, dressings and chutneys, visit Mary Berry's Foods.