Put a Fork in It this Festive Season

Because washing up is the last thing anyone wants to be doing!

Berry Bellini

An easy way of using up leftover berries and zhuzhing up a sparkling (non-alcoholic or otherwise).
Course Appetizer, Drinks

Ingredients
  

  • 500 gms of berries softer berries work best - raspberries, blackberries, boysenberries, mulberries
  • 2 tbsp of caster sugar

Instructions

  • sprinkle sugar over the berries and leave to macerate for 10 minutes, then squash with a fork
  • Transfer into the base of your allotted guests' glasses and pour over sparkling of choice

Notes

You can apply this principle of squashy fruit to all manner of fruits throughout the year, from overripe mango mashed through a sieve to peach, nectarine or apricot nectar. Strawberries and cherries don't even need to be squashed - just chop finely and pop in the bottom of glasses for bonus colour, texture and tang. 
Keyword bellini, berries, cocktail, drinks, mocktail

Shallot Mignonette

A sharp, tangy dressing for oysters (and salads!)
Course Appetizer
Cuisine French

Ingredients
  

  • 1/4 cup apple cider or white wine vinegar
  • 1 tbsp mirin or rice wine vinegar, plus a pinch of sugar & salt
  • 1 french (or banana) shallot finely diced
  • Pinch of white pepper

Instructions

  • Combine ingredients together with a fork in a little bowl - leave to steep for at least 10 minutes before serving for best results
  • Pour over oysters just before serving
Keyword dressing, mignonette, news breakfast, oysters, shallots

Herb Butter

Make this in advance and use on all sorts of things - check below for inspo!
Course Main Course

Ingredients
  

  • 250 gm softened butter
  • 3 tbsp parsley finely chopped
  • 1 1/2 tbsp of chives finely chopped
  • 2 tbsp of lemon juice
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper

Instructions

  • mash herbs and spices into the softened butter until combined
  • layer baking paper over foil, then press the butter into a log and refrigerate (or freeze if you're not going to use it right away)

Notes

Brush this over any manner of seafood - from prawns to scallops to cray. Pop a disc on a steak, try some pressed under the skin of a chicken to flavour the flesh, or even melted and tossed with any cooked veg like asparagus, corn or baby carrots.
Compound butter is an easy way to jazz up all manner of things. Check out the maple-cinnamon butter for pancakes in the Pay-it-Forward Pancakes recipe.