How to cook like Zoe Bingley-Pullin this Christmas

Method

Step 1.
Preheat oven to 180 degrees.

Step 2.
Combine all ingredients into a jug and using a stick blender, blend to a smooth puree. Thin out with a dash of water if needed.

Step 3.
To remove the skin from the ham, start at the bottom working your way up to the hock, use your finger to separate the skin from the fat. Once you reach the hock gently pull the skin back in one piece and discard. Using a sharp knife score gently the ham fat in a diamond shape.

Step 4.
Place ham in oven to cook for 1.5 hours reglazing every 20-30 minutes.

Serves 15-20

Method

Step 1.
Preheat oven to 180C.

Step 2.
Toss vegetables in a large baking dish with olive oil, spices, garlic, herbs, salt and pepper and place in the oven. Turn every 10-15 mins and take out once vegetables are well roasted, approx. 45-60mins. Top with fresh rosemary sprigs.

Serves 6-8

Method

Step 1.
Preheat oven to 180C.

Step 2.
In a small bowl mix together all of the rub ingredients, then rub evenly over the chicken.

Step 3.
In a food processor add all of the stuffing ingredients, except limes and blend to a rough consistency.Using latex gloves stuff the chicken.

Step 4.
Place the chicken on a wire rack in the baking tray and pour ½ -1 cup water as this will increase the juiciness of the chicken. Squeeze limes over chicken then place in roasting pan with the chicken.

Step 5.
Place the chicken in the oven for about 60 minutes. To test if it is cooked, stick a skewer into the chicken and the juice should run clear.

Serves 4-6

Method

Step 1.
Preheat the oven to 180C.

Step 2.
Place the salmon on a baking tray.

Step 3.
In a bowl mix together the fennel, herbs, garlic, verjuice, olive oil, sea salt and pepper. Stuff the inside of the salmon with the fennel and herb mixture.

Step 4.
Score the salmon flesh and place a slice of lemon and orange into the fish.

Step 5.
To cook in a barbeque wrap the salmon in baking paper and damped newspaper to enclose and place on a baking tray. To cook in the oven place salmon on a baking tray lined with baking paper and cover with foil, cook for 35-50 minutes.

Step 6.
Mix together all of the yoghurt ingredients and serve with the salmon. Sprinkle the salmon with pomegranate seeds.

Serves 8-12

Method

Step 1.
Combine oil, apple cider vinegar, hemp seeds, cashew nuts in a jug, using a stick blender, blend into a paste. Add water to thin out if necessary and season to taste.

Serves 4-6

Method

Step 1.
Preheat the oven to 160-170C.

Step 2.
Heat milk in a saucepan until its almost boiling. Add arborio rice, reduce to a simmer, cover and cook, for about 30-45 minutes.

Step 3.
Once the rice is cooked remove it from the saucepan and leave to cool.

Step 4.
In a bowl beat eggs with the honey or agave nectar and stir into the cooled rice. Stir in the all of the nuts, dried fruit, zest, vanilla and olive oil and thoroughly combine.

Step 5.
Place the cake mixture into a baking paper lined 25cm cake tin and bake for 1 hour to 1 hour and 15 minutes.

Step 6.
While the cake is cooking, combine the orange, oil and honey in a large saucepan over low-medium heat and cook until oranges have caramelised, remove from heat, Set aside to cool.

Step 7.
Once cake is cooked, let it cool in cake tin, remove from tin and place onto serving platter, decorate with orange and cherries, slice and serve.

Serves 8-12