The 12 saves of christmas

RECIPE INSPIRATION

Whatever culinary dilemma you are facing this festive season, our food team has the solution

RECIPES SARAH AKHURST AND NADINE BROWN

SAVE 5 I need an easy nibble to go with drinks

MAKES 16 bites

HANDS-ON TIME 15 mins

TOTAL TIME 20 mins

CHILLI CRAB CRUMPETS

◆ 4 Taste the Difference sourdough crumpets

◆ 2 x 100g pots white crabmeat, drained

◆ 20g good-quality mayonnaise

◆ 2 tbsp coriander leaves, finely chopped

◆ 1 small red chilli, deseeded and finely diced

◆ zest of 1 lime, plus half the juice

◆ 2 pickled red chillies from a 130g jar of Inspired to Cook mixed whole chillies, finely sliced

1 Place the crumpets under a hot grill and toast on both sides. Leave to cool.

2 Combine the drained crab, mayonnaise, coriander, chilli, lime zest and juice. Season with a little salt and lots of freshly cracked black pepper.

3 Cut each crumpet into quarters then pile a little of the crab mixture onto each triangle. Top with the sliced pickled chillies and serve immediately.

PER BITE

50cals; 1g fat (0g sat fat); 4g protein; 0g fibre; 6g carbs (of which 0g sugars); 0.5g salt

SAVE 9 I need to make our turkey stretch further

SERVES 8

HANDS-ON TIME 20 mins

TOTAL TIME 1 hr 15 mins, plus resting

TURKEY, SAGE AND SOURDOUGH STUFFING

◆ 250g sourdough bread, torn into large chunks

◆ 5 tbsp olive oil, plus extra to grease

◆ 225ml chicken stock

◆ 1 x 180g pack cooked peeled chestnuts, roughly chopped

◆ 1 x 500g pack turkey mince (7% fat)

◆ 1 carrot, finely diced

◆ 1 celery stalk, finely diced

◆ ½ small onion, finely diced

◆ 2 tsp fennel seeds

◆ 1 garlic clove, crushed

◆ 125g dried cranberries

◆ 6 sage leaves, finely chopped

◆ 2 medium eggs, lightly beaten

◆ 30g salted butter

1 Preheat the oven to 180°C, fan 160°C, gas 4. Toss the bread in 2 tablespoons of oil in a large bowl; spread out on a baking tray. Bake for 10 minutes until crisp then tip back into the bowl, pour over the hot stock and leave to cool.

2 Fry the chestnuts in 1 tablespoon oil in a frying pan over a medium heat for about 5 minutes, until beginning to crisp up. Transfer to the bowl.

3 Fry the mince in 1 tablespoon oil in the same pan for 6-8 minutes, until no longer pink. Add to the bowl.

4 Soften the carrot, celery and onion in the last tablespoon of oil, for 6-8 minutes. Add the fennel seeds and garlic and cook for a minute before adding to the bowl along with the cranberries and half the sage. Season, add the eggs and mix well.

5 Preheat the oven to 200°C, fan 180°C, gas 6. Press the stuffing into a g