Flavourful make-ahead starters (served cold) are a no-brainer on Christmas Day. This trio of simple potted delights will kick things off in style and let you devote your full attention to the main course
RECIPES & FOOD STYLING EMILY GUSSIN PHOTOGRAPHS CLARE WINFIELD STYLING SARAH BIRKS
Crab pots with parmesan crisps
Serves 4 Hands-on time 10 min Oven time 4-6 min
Effortless but packed with flavour, these pretty pink pots of crabby cream with fancy parmesan crisps can be made entirely in advance in just 15 minutes.
MAKE AHEAD The parmesan crisps will keep in an airtight container for up to 1 week. The crab pots can be made, covered and kept in the fridge for up to 2 days – just give them a stir before serving.
EASY SWAPS Want to make this even easier? Swap the parmesan crisps for a pack of thin cheese biscuits.
• 100g white crabmeat
• 100g brown crabmeat
• 120g crème fraîche
• ½ tsp cayenne pepper
• Juice ½ lemon
For the parmesan crisps
• 30g parmesan, finely grated
1 For the parmesan crisps, heat the oven to 180°C fan/gas 6. Line a baking tray with baking paper. Create 8 evenly spaced, thin circles of grated cheese. Bake for 4-6 minutes until very light golden brown – keep an eye on them as they can burn easily. Leave to cool on the tray for 10 minutes, then carefully transfer to a wire rack. Store in an airtight container, layered with baking paper, until ready to serve (see Make Ahead).
2 For the pots, simply mix together all the ingredients in a medium bowl, seasoning with salt and pepper. Divide among 4 ramekins or small serving bowls, then cover and keep chilled until ready to serve. Remove the crab pots from the fridge 15 minutes before you need them and serve with the crisps alongside.
Per serving 192kcals, 15.5g fat (9.4g saturated), 12.3g protein, 0.8g carbs (0.7g sugars), 0.5g salt, trace fibre →
Chicken liver pâté with beetroot, orange and sage
Serves 6-8 Hands-on time 30 min, plus overnight chilling
Posh pots of pâté line the supermarket shelves at this time of year – but they’re simple to make at home and far more satisfying.
MAKE AHEAD Make the pâté and keep it in the fridge for up to 3 days.
• 400g free-range chicken livers
• 300g unsalted butter
• 1 large garlic clove, crushed
• 3 tbsp Grand Marnier, Cointreau or other orange liqueur
• 1 orange
• ½ bunch sage, leaves picked
• 150g cooked beetroot, cut into small chunks (home-cooked or shop-bought – not in vinegar)
• 1 tsp white wine vinegar
• 1 tbsp olive oil
• Toasts or crostini to serve
1 Trim any sinew from the livers. Heat 20g of the butter in a large frying pan over
