Tuck into some tasty treats this year and try our latest Christmas recipes. From Rudolph Snacks to your very own Snowman Cheeseboard, feast away with friends and family over the festive period. You can even try your hand at our Giant Pig in Blanket!

Rudolph Snacks

Who doesn’t love a jammy dodger? Spicy sticky jam jam-packed into shortbread topped with chocolate and a shiny nose. Be right back, dashing, dancing and prancing to the kitchen to make a batch…

Serves: 12 biscuits

Cooking Time: 45 mins


For the biscuit:

  • 200g plain flour (plus extra for flouring surface)
  • 200g cold butter cubed
  • 60g golden caster sugar
  • 1 tsp vanilla extract

For the filling:

  • 150g icing sugar
  • 125g softened butter
  • 5 tbsp strawberry jam
  • 1/2 tsp cinnamon
  • Zest of an orange

To decorate:

  • Brown icing pen


  1. Pre-heat oven to 180°C/160°C fan/gas 4 and line two large baking trays with baking paper. Add your flour and butter to a food processor if you have one, or a medium bowl if you do not. If using a food processor pulse into breadcrumbs, alternatively use your hands to rub into breadcrumbs.
  2. Add your caster sugar and vanilla extract and pulse/stir until the mixture starts to come together and become a little sticky. At this point, pop on a floured surface and need to form a smooth ball and chill for 20-30 mins.
  3. Lay down baking paper on your surface and sprinkle with a little flour before rolling out your dough to a 3mm thickness. Cut out 24 6cm circles using a cutter. You will need to re-roll leftover bits to get 24 biscuit cut outs. Use the end of a piping nozzle or extra small circular cutter to cut out a small circle centre, bottom third of 12 of your biscuits (these will be your tops and the cut out will be Rudolph’s' nose).
  4. Bob in the oven for 12 mins until golden but still light and leave to cool. Whilst you wait, you can make your fillings! Starting with the icing layer by mixing the icing sugar a tbsp of water and softened butter together with a hand whisk/wooden spoon until fully combined.
  5. Next, combine your jam, cinnamon, and orange zest. Now to assemble! Spread a thin layer of icing onto each bottom biscuit followed by a thin layer of jam and sandwich your cut out biscuit on top. You should be able to see jam through the small cut out created to make Rudolph’s' nose.
  6. Use your icing pen to draw on antlers, eyes, and a smiley mouth to complete your Rudolph snacks! Perfect dunked in your Crimbo hot choccy!

Giant Pig in Blanket

Yep, you’re seeing it right - pigs are not flying… it’s a foot-long pig in blanket.


  • 140g Morrisons apple & rosemary stuffing
  • 1 tbsp butter
  • 2 tbsps olive oil (1 for pan & 1 for oven)
  • Morrisons big banger footlong counter sausage
  • 3 tbsp cranberry sauce
  • 30g Cheddar grated (optional)
  • 225g smoked streaky bacon
  • 1 large baguette (ends removed and cut to fit the sausage)
  • 3 tbsp mayo
  • 1 tbsp dijon mustard
  • 1/4 iceberg lettuce finely sliced

To finish (optional)

  • Sprinkle of thyme
  • Sprinkle of finely sliced red onion


  1. Pre-heat your oven to 200C/180C fan/gas 6. Empty the contents of the sachet of stuffing into a heatproof bowl, stir in 300ml of boiling water and leave for 5 mins. Grease a heatproof dish with a little butter add stuffing and pop in the centre of the oven for 20 mins.
  2. Meanwhile, heat your oil in a large, non-stick pan over a medium heat and add your sausage, cooking for 10 mins until browned on all sides and part cooked.
  3. Slice horizontally down the centre of the sausage ensuring to only cut part way through so that you do not cut your sausage in half. Your sausage will only be part cooked at this stage! Use a teaspoon to dollop your cranberry sauce into your sausage and add your cheese (if using) evenly throughout.
  4. Pop a large rectangle of clingfilm on your surface and lay your streaky bacon vertically next to one another in a row so that each slightly overlaps the other. This will be the blanket that your sausage gets wrapped in.
  5. Once your stuffing is cooked (keep the oven on), allow to cool slightly and spoon on top of your bacon leaving 1 inch top and bottom as you will need some bacon uncovered when you come to join it around your sausage. Use your hands to flatten and create a flat, neat stuffing layer.
  6. Pop your sausage horizontally at the bottom of your bacon and stuffing, season with salt and pepper and use the cling film’s edges to help draw the bacon and stuffing around the sausage and roll tightly so that your sausage is securely in its blanket. Remove the clingfilm.
  7. Pop on a lined baking tray, drizzle with oil and cook in the over for 25 mins until cooked through (check half-way and turn your bacon crisps evenly- if cooking too quickly cover loosely in foil). While you wait, mix your mayo and Dijon, cut your baguette down the centre, and spread all over with your mustard mayo followed by shredded lettuce.
  8. Once your sausage is cooked, fit snugly into your baguette add extra mayo and sprinkle with thyme and onion! Now that's what we call an impressive crowd pleaser!

Snowman Cheeseboard

There’s snow place like home when there’s a cheeseboard and glass of wine waiting there for you. With a belly full of brie, camembert for body and goats cheese for a head - kept company with charcuterie board staples. Perfect to pop out on boxing day and graze away!

Serves - 16 as sharing board

Cooking Time - 10 mins assembly


For your cheese snowman:

  • 250g Camembert wheel
  • 200g Brie wheel
  • 100g goats cheese wheel
  • 5 raisins (2 for eyes and 3 for buttons)
  • 1 breadstick or twiglets for arms
  • 1 slice of prosciutto twisted for scarf
  • 1 slice of carrot cut into triangular shape for nose

For the rest of the board: your charcuterie faves (suggestions below)

  • Crudité- carrots, cucumber, peppers
  • Assorted crackers & breadsticks
  • Assorted chutneys & honey
  • Assorted cured meats
  • Assorted fruits- grapes, dried fruit, figs, cranberries
  • Assorted nuts
  • Assorted olives
  • Assorted pickles
  • Pea shoots & thyme (to decorate)


  1. It's all about the assembly! In the centre third of your board, place your Camembert for the bottom part of the body, above that, the Brie wheel for the central part of the body and above that the goats cheese to make the head. 
  2. Decorate with raisin eyes and buttons as well as a prosciutto scarf and breadstick/twiglet arms before surrounding with your charcuterie faves- now that is what we call cheerful charcuterie! This is sure to make people smile!

Festive Fudge

Rocky-roading around the Christmas tree. Because what’s sweeter than a chocolatey homemade gift? Gather your little elves and swirl shortbread, marshmallows and cranberries into melted white chocolate ❄️🍫

Serves - 1 large slab (36 small squares)

Cooking Time - 15 mins plus chilling time


  • 400g white chocolate
  • 2 x tins condensed milk (1 for white choc and 1 for milk choc)
  • 100g shortbread roughly chopped
  • 100g mini marshmallows
  • Large handful dried cranberries
  • 300g milk chocolate
  • Multicoloured sprinkles to top (optional)


  1. Start by lining a tin with baking paper (around 18x30cm). Add your white choc and 1 tin of condensed milk to a microwave-safe bowl, pop in the microwave for 30 seconds and give a stir. Blast for a further 30 mins and give another stir. Repeat this process until fully melted, add your shortbread, marshmallows and cranberries and give a stir.
  2. Pour into your tin and pop in the fridge for 30 mins. Meanwhile, add your milk choc and remaining tin of condensed milk to a microwave-safe bowl, pop in the microwave for 30 seconds and give a stir. Blast for a further 30 mins and give another stir. Repeat this process until fully melted.
  3. Pour on top of your white choc and smooth with the back of a spoon before adding sprinkles if using. Refrigerate for 3 hours.
  4. Divide into smaller slabs or squares and gift wrap into boxes with coloured tissue and ribbon- what says Merry Christmas more than a homemade gift?

Rudolph Burgers

Homemade burgers for tea? It’d be rude-olph not to🎅 Enlist the kids in making juice beef burgers sat on leaves and an easy-peasy slaw, topped with cheese slices and salsa. Making dinner fun before the football comes on ⚽️

Serves: 4 burgers 

Cooking Time: 30 mins


For the slaw:

  • 1/4 white cabbage finely sliced
  • 1 carrot peeled & grated
  • 1 red onion finely sliced
  • 150ml mayonnaise
  • 1 tbsp Dijon mustard
  • 1.5 tsp cider vinegar

For the burgers:

  • 3 tbsp tomato ketchup
  • 1 tbsp Worcester sauce
  • 4 beef quarter pounders
  • 1 tbsp olive oil
  • 4 cheese slices
  • 4 brioche buns
  • 2 tbsp garlic mayo (normal is also fine)
  • 50g mixed leaves
  • 4 tbsp tomato salsa

To decorate:

  • 1 cheese slice cut into 8 £1 sized circles
  • 4 small black olives cut in half
  • 2 cherry tomatoes cut in half
  • 4 pretzels cut in half vertically


  1. Pop your grill on and throw all slaw ingredients together in a medium bowl, add a big pinch of salt and pepper, give a stir, and set to one side.
  2. Mix your ketchup and Worcester in a small bowl and season each burger on both sides with salt & pepper. Use a spoon to dollop a little ketchup mix on one side of each burger and spread to cover- this will make your burgers extra juicy and add a little caramelisation when cooking.
  3. Heat 1 tbsp of olive oil in a large, non-stick pan/griddle pan over a medium heat. Add your burgers (ketchup side down) and cook for a few mins. Whilst cooking add a dollop of ketchup mix and spread on the side you have not yet added to. Flip after a few mins. Cook for a total of 12 mins, turning as you go until cooked through.
  4. Once cooked pop on a lined baking tray, add a cheese slice to each and cook under the grill for a couple of mins until melted. At the same time, bob your buns under the grill to toast.
  5. Now, to assemble! Spread a little garlic mayo on each bun bottom, followed by a small handful of leaves, coleslaw and then your cheesy burger. Dollop a tbsp of salsa on top of each burger and crown with a lid.
  6. Use a little ketchup to stick your cheese slice circles in place for eyes and add an olive pupil in the centre of each using ketchup. Add your cherry tomato nose (you may need to add the nose with a toothpick so remember to tell anyone eating that the burger has a toothpick in it). 
  7. Add two halves of pretzels into each top bun half for antlers and tuck into an easy festive burger this world cup!

Christmas Cheesecake Cob

Gather round cheesecake lovers! Our Christmas Cheesecake Cob is the best thing since sliced (ginger)bread 🎅 It’s simply our famous coburg cob filled with a creamy gingerbread & treacle cheesecake filling, sprinkled with gingerbread crumb and maple drizzle. Party guests will be queuing out the door for a dip 🍰 

Serves - 8

Cooking Time - 30 mins plus 2 hours chilling time


For the bread:

  • 1 bread cob
  • 3 tbsp veg oil
  • 3 tbsp golden caster sugar
  • 1 tsp ground cinnamon

For the filling:

  • 400g full fat cream cheese
  • 50g golden caster sugar
  • 50g icing sugar
  • 2 tbsp black treacle 
  • 1tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 200ml double cream

To decorate (optional):

  • 6 mini gingerbread men (4 whole and 2 crushed into a crumb)
  • 2 tbsp maple syrup
  • 4 mini candy canes
  • Any other festive decorations and sweet treats you would like to add


  1. Pre-heat your oven to 180C/160C fan/gas 4 and line two large baking trays with baking paper. 
  2. Slice the cob thickly widthways, ensuring to only cut 2/3 of the way down so that your cob remains in one piece. Using a large, circular cutter (or any circular object around 5-6 inches) as a stencil, use a small knife to cut a hole in the centre of the cob deep enough for the cheesecake filling to sit without cutting all the way through. 
  3. Scoop out the bread before tearing into rough chunks and laying on a baking tray.  Pop your cob on the other baking tray. Drizzle oil all over your cob and baking tray with torn chunks before sprinkling both all over with sugar and cinnamon. Pop both trays in the oven for 10 mins and then set aside to cool.
  4. Onto your cheesecake filling. Mix all cheesecake fillings bar your double cream in a large bowl until smooth. In another bowl, use an electric whisk to whip the double cream until stiff (do not overwhip as it could split). Carefully fold your double cream mixture into your cream cheese mix.
  5. Spoon into your cob, piling high and then pop in the fridge for 2 hours to set. Once set, sprinkle with your gingerbread man crumb and dunk in your whole gingerbread men and candy canes before drizzling with maple.
  6. Serve with your sugary bread chunks for dipping, get your spoons out and get sharing. When the dippers are gone, start tearing chunks from your cob - a showstopper that is sure to get people talking!

DIY Roastie Station

Pre-match tea calls for a DIY dinner! A tray of crispy smashed roasties covered in melted butter topped with whatever you fancy (we’ll have the brie please!). Think nachos, jacket potato and potato skins all in one!

Serves: 6 as a snack/lunch

Cooking Time: 1hr 15 mins


For the roasties:

  • 1kg baby potatoes
  • 5 garlic cloves peeled & crushed
  • 3 sprigs thyme
  • 3 tbsp olive oil
  • 2 tbsp salted butter
  • 75g Parmesan (optional)
  • Small handful parsley (chopped)

Toppers (optional suggestions - pick your faves): 

  • Sour cream
  • Guacamole
  • Salsa
  • Jalapenos
  • Cheddar
  • Stilton
  • Cranberry sauce
  • Cured meats
  • Crispy pancetta
  • Red onion
  • Prawns
  • Marie rose
  • Smoked salmon
  • Cream cheese


  1. Pre-heat your oven to 200C/180C fan/gas 6 and bring a deep pan of salted water to the boil. Add your potatoes to the boiling water and cook for 20 mins until softened.
  2. Drain your potatoes in a colander and leave to cool for 5 mins. Evenly space across a large baking tray and use the back of a fork to squish each (ensuring not to squash so hard you break them). The more uneven they are squished, the crispier they will cook! Leave for 5 mins as they will crisp up better when cooking!
  3. Dot your crushed garlic and thyme evenly about the tray amongst your potatoes, drizzle all over with olive oil and dot about your butter.
  4. Season generously with salt and pepper, and bob in the oven for 35 mins until golden and crispy. When there is 10 mins left of cooking, sprinkle over Parmesan (if using).
  5. While your smashed potatoes cook, prep all your fave toppings and pop out on the table ready for sharing. Remove your tray of smashed roasties once cooked and sprinkle all over with parsley before serving at the centre of the table. Dig in and get topping with your faves!