Super Easy, Last Minute Christmas Recipes

Super Easy, Last Minute Christmas Recipes


Whether your charm comes from eating chips out of a bag, sipping wine in the sun or working with seasonal fresh produce to create wholesome food for your guests, one thing is for sure…no matter how you celebrate the summer – sharing a meal with your friends and family is the best part of any holiday or festivities!

Here are super easy recipes that require require barely or almost no cooking — more time relaxing and less time in kitchen 💗

To get started — Baked Brie

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This incredibly easy, melted cheese dip is a total crowd-pleaser. You can try a few different topping combinations : pecan, dried cranberry and rosemary & honey or caramelised onion and bacon. Serve it with baguette and sliced pear.

2 tablespoons pecans or walnuts, finely chopped

2 tablespoons dried cranberries, finely chopped

1 tablespoon fresh rosemary leaves, finely chopped

1 teaspoons red wine vinegar

Kosher salt and freshly ground black pepper

High-quality Brie

Sliced baguette, crackers and pear slices for serving.

  1. Let’s start with the Brie. Cut off the top rind and around it using a sharp knife and discard it. Put the full Brie in a small baking dish. (Alternatively you can also remove all the rind and cut the brie into pieces and place it in the baking dish.)

  2. Top with some of the cranberry-pecan crumble, and leave some to scatter on and around the Brie once it’s ready. Cover the dish with foil and pop it into a 170C oven until the brie is melted and starts to bubble, about 20-30 minutes. Serve with bread, crackers and apple and/or pear slices for dipping. Drizzle some honey if you like your brie sweet.

To Drink —- Japanese Gin & Tonic

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The ginger highlights the botanical flavours in the gin. Super simple and refreshing cocktail without any extra fluff.

50ml Gin [we recommend Roku Japanese Craft Gin for those beautiful botanical flavours]

Fresh ginger, sliced into thin sticks

Tonic water and ice

[Rosemary and sliced grapefruit for garnishing —- optional]

  1. Add the gin and sticks of fresh ginger to an ice-filled glass and top with tonic water

  2. Stir gently to combine

  3. Garnish with rosemary and sliced grapefruit to make it festive!

Salad — Burrata with peaches, nectarines

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This is the ultimate summer salad. It makes the not-so-talented-in the-kitchen look intuitive, cool and a master of flavours.

Burrata [2x packs]

2 tablespoons olive oil

Red pepper flakes [just a sprinkle]

1 preserved lemons

Handful cherry tomatoes, halved

Ripe peaches

Fresh basil and mint

Mix the olive oil and chilli flakes and set side. Coarsely slice the preserved lemons and set to one side. Arrange the balls of creamy burrata on their plate; then just before serving, roughly tear them open with your fingers, top with the lemon. Sprinkle with thyme (optional) mint and basil. Scatter the sliced fruit and tomatoes on top of the cheese. Drizzle with olive oil.

A simple and easy side — Rosemary Potatoes

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The perfect golden baked potatoes is all about the technique and timing. If you get it right, this simple dish can elevate any family meal.

Baking potatoes


Finely Chopped rosemary and garlic

Heat oven to 200C/180C fan. Cut the baking potatoes and place them in a pan of cold water, bring to the boil and simmer for 5 mins. Meanwhile, put the butter and oil into a large, shallow roasting tray and heat in the oven. Drain the potatoes in a colander, giving them a good shake to fluff the edges up a little. Toss in the hot oil in the tray and roast for 20 mins.

  1. Add the garlic and finely chipped rosemary the tray, toss well together and roast for a further 20-30 mins until the potatoes are crunchy and golden brown.

Yotam Ottolenghi avocado dipping sauce

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Avocado season is upon us! This Ottolenghi recipe works really well with fresh summer spring rolls or baked carrot or barbecued prawn

2 small avocados, flesh scooped out
100g Greek yoghurt or coconut yoghurt
1½ tbsp lime juice
1 tsp grated lime zest
3/4 table spoon olive oil

[Bunch of cilantro, mint or wasabi for that extra kick — optional]

Put all the dipping sauce ingredients in a small bowl of a food processor, along with a quarter-teaspoon of salt and some freshly ground pepper. Blitz to a smooth paste and set aside.

Yotam Ottolenghi strawberry and harissa ketchup

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This is lovely with any grilled or barbecued meat. Makes about 250g, or enough to fill a medium jar. It will keep in the fridge for about a week.

500g very ripe strawberries, stems and leaves removed

2½ tbsp apple cider vinegar

2½ tbsp rose harissa (or regular harissa)

2 tbsp caster sugar

1 tsp finely grated lemon zest

Put everything in a food processor and blitz until well combined. Pour into a large saucepan and cook on a medium heat, stirring often, for 35-40 minutes, until reduced by half and the consistency of a thick ketchup. Transfer to a sterilised jar, seal and store in the fridge.

Dessert — Strawberries in Red Wine Syrup500g strawberries

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An easy dessert for the non-bakers. This might be a nice option if you feel like something light to wrap up the meal.

Zest of 1 lemon, in long thick strips

100g caster sugar

1 bottle of fruity red wine

Hull and halve the strawberries, then pile them high in a large bowl. Add the strips of lemon zest, sprinkle over the sugar, and pour in the red wine. Chill the strawberries in the fridge for 1-2 hours, to allow the fruit to macerate and the syrup to develop its flavours.

Serve as is, chilled and with clotted cream, ice-cream or a dollop of mascarpone.

The most important tip —— At the end of the day “It’s all about spending time with family and dancing to Christmas songs!”