1、Fruity mincemeat with almonds

Give your mince pies an edge this year with a nutty filling - ready in just 20 minutes

Fruity mincemeat with almonds recipe

Ingredients

Method

Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
  • Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.

  • https://www.truecookbook.com/recipe/fruity-mincemeat-with-almonds-6611/

    2、Trout with almonds & red peppers

    Try trout instead of salmon - it's quick and easy to cook, and this recipe is full of sunshine flavours
    Trout with almonds & red peppers recipe

    Ingredients

    Method

    1. Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
    2. Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.

    3、Spiced quinoa with almonds & feta

    Use quinoa instead of couscous to make a delicious gluten-free salad
    Spiced quinoa with almonds & feta recipe

    Ingredients

    Method

    1. Heat the oil in a large pan. Add the spices, then fry for a min or so until fragrant. Add the quinoa, then fry for a further min until you can hear gentle popping sounds. Stir in 600ml boiling water, then gently simmer for 10-15 mins until the water has evaporated and the quinoa grains have a white ‘halo’ around them. Allow to cool slightly, then stir through the other ingredients. Serve warm or cold.

    4、Fruity rice with toasted cashews

    Make this rice salad a day ahead so the flavours can infuse
    Fruity rice with toasted cashews recipe

    Ingredients

    Method

    1. Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
    2. Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.

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