Stray Foodie Christmas Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

In the run-up to Christmas, I’ll be bringing you some of my favourite seasonal recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.

 

This is a versatile dish that can be enjoyed as an alternative to overly rich traditional Christmas food. It can also be made to be great fun incorporating all those leftover nibbles in the fridge. Either way this is healthy, glamorous and cost effective food.

From your local supermarket you should be able to buy a fresh spice set including ginger, coriander, basil, chilli, lime leaf, lemon grass and garlic.

I personally love kaffir lime leaves; I have them all over the house as they give such a lovely citrus aroma! They can be ordered especially for you at Daleside Nurseries.

The spice set needs to be blended raw with a little sesame oil to make a paste. Please note the chilli can be quite hot so do make sure the seeds are removed using disposable gloves.

Having prepared the spices we can now get on with the recipe.

Ingredients:

1 x packet Filo Pastry (I always keep a packet in my fridge or freezer at this time of year, which comes in handy for those unexpected meals)

100g Melted Butter

250g Root and Mediterranean prepared and diced vegetables of your choice (medium sized chunks)

60g Cooked Chickpeas

200g Whipping Cream

1 x Leek

1 x tsp Cumin Seed

1 x Pomegranate

2 x Medjool Dates

Pomegranate Molasses

A bunch of peppery Watercress

Method:

Fry the diced vegetables with the blended spices and cook until tender.

Remove from the pan and cool.

Add the chickpeas.

Wash and chop the leek and cook in the whipping cream with a little seasoning until soft, then allow to cool.

Take 3 sheets of filo pastry and place on your work surface.

Brush with melted butter.

Down the middle, place a line of the spiced vegetables. Roll it and brush with butter.

Place in the middle of two more sheets of filo, brushing all over with melted butter. Add the leek on top of the roll and again wrap the pastry over it.

Roll again in two more buttered sheets.

Brush with melted butter all over and sprinkle with cumin seeds.

Place on a greased pan and cook at 180c - 200c for 20 minutes.

Remove from the oven and slice.

Serve with Pomegranate, medjool dates and a drizzle of Pomegranate Molasses and Watercress.

An alternative to Pomegranate could be a spoonful of that delicious Cranberry Relish that you have in your fridge purchased from Paradise Food!

You could even try some of your leftover turkey in this dish – it is delicious. For a special treat, pair with a glass of Taittinger Rose Champagne!

---

Read More:

• Stray Foodie: Christmas Mince Pies Recipe


• Stray Kitchen with Stephanie Moon: Did somebody say cheese?

---