We've got tonnes of festive inspiration for you to tuck into this year. From making your fizz all the more fancy to a Christmas brunch you'll want to make time and time again, read on, tuck in and enjoy!

Cranberry Fizz

Makes one glass

  1. To make the cranberry syrup, dissolve 150g caster sugar in 300ml cranberry juice in a saucepan over a low heat. Simmer for a couple of minutes, until thick and sticky, then allow to cool. This will keep in the fridge.
  2. Dip the rim of a glass in a little syrup, then into caster sugar or brown sugar.
  3. Mix 25ml cranberry syrup with 25ml Cointreau and pour into the glass.
  4. Top up with The Best DOC Prosecco using a bar spoon, or a normal spoon if you don’t have a bar spoon. Slowly pour the Prosecco down the length of the spoon to help keep the layers separate.
  5. Garnish with fresh cranberries or slices of orange.

Hot Rum Punch

(makes 4 mugs)

  1. Add 150g sugar, 150ml orange juice, 150ml dark rum and 400ml The Best Amarone red wine to a heavy-bottomed saucepan.
  2. Add spices of your choosing – we like a few cloves, a star anise and a cinnamon stick, split in two.
  3. Heat gently, stirring to dissolve the sugar.
  4. When the punch is steaming, remove from the heat and add slices of orange and lemon.
  5. Serve warm, in mugs or thick glasses.

Fluffy Blueberry Pancakes

Ingredients (makes about 8-10 pancakes)

  • 200g self-raising flour
  • 250g fresh blueberries
  • 40g butter
  • 200ml whole milk
  • 1 heaped tbsp baking powder
  • 1 tbsp caster sugar


  1. Melt the butter in a small saucepan or in the microwave, a few seconds at a time so it doesn’t burn.
  2. Mix the flour, baking powder and caster sugar together.
  3. Add the milk and 2 tbsp of melted butter. Mix well to make a smooth batter.
  4. Mix in 200g of the blueberries.
  5. Fry the batter in batches on a medium heat with a little of the remaining melted butter or some vegetable oil. Flip the pancakes when they’re golden on the underside and the little bubbles have stopped appearing on top. They should take about two minutes each side.
  6. Serve with the rest of the blueberries scattered on top, and plenty of maple syrup for pouring.

Ultimate Christmas sandwich


  • 3 slices sourdough bread 
  • A few slices of cooked turkey 
  • A few thin slices of cooked stuffing
  • A few slices of cooked bacon 
  • A few slices of brie 
  • Pea shoots or other salad leaves (peppery and punchy is best)
  • Butter
  • Cranberry sauce
  • Mayonnaise 

It’s up to you how you layer up your ultimate Christmas sandwich – we like to make it club style with an extra slice of bread in the middle. Here are our tips for extra wow factor:

  • Add a few halved fresh cranberries to your cranberry sauce for a tangy burst.
  • Use stuffing from inside the turkey for extra flavour.
  • Let your brie come to room temperature for maximum flavour and cheesy ooziness.
  • Spear some silverskin pickled onions, black olives and/or cornichons on a cocktail stick and use it to skewer your sandwich.

 Tips for perfectly poached eggs:

  • Make sure your eggs are super fresh – this will help the white to hold together
  • Crack your eggs into a small bowl or a cup first, so you can slide them gently into the pan
  • The temperature should be low, so the water is gently simmering. If it’s bubbling too vigorously, it’ll break up the white
  • Remember, no one wants a soggy egg! When it’s done (3-4 minutes, or until the white is all set) lift it out with a slotted spoon so the water can drain away