Christmas food

The best way to heat a pre-made or store-bought Christmas pudding is either by steaming it or warming it in the microwave:

Steaming (traditional): Keep the pudding in its cloth or basin, or wrap it tightly in foil. Place it on a trivet inside a large pot filled with boiling water (filling halfway up the side of the pudding). Cover with a tight lid and simmer gently on the stovetop for approximately 1 hour.
Microwave (fastest): Place pudding on a microwave-safe plate. Heat on medium-high for 90 seconds to 2 minutes (depending on the pudding size) until warmed through.
Tip: Serve your warm plum pudding with a generous drizzle of custard or a scoop of vanilla ice cream.

Christmas crack, also known as Christmas cracker slice, is a sweet-and-salty festive treat that is great as a DIY edible gift! It can be made in a few simple steps

1. Prep the base by lining a tray with a layer of square crackers or Salada crispbread. Preheat your oven according to recipe.
2. Make a caramel, then pour evenly over the crackers.
3. Bake until the caramel is bubbling.
4. Top with melted chocolate and smooth out with a spatula.
5. Decorate with festive sprinkles, crushed pretzels or preferred topping, then refrigerate for 2 hours to cool. Break into shards.

Making the perfect glazed Christmas ham is easier than you think!

1. Preheat the oven and line a deep roasting pan with foil and baking paper.
2. Remove the rind: Gently slide your fingers between the rind (skin) and the fat layer of your leg ham, peeling it back carefully while leaving the fat intact.
3. Score the fat with a sharp knife to create intersecting diagonal lines across the fat layer.
4. Brush ham generously with preferred glaze and bake in the oven, basting with fresh glaze every 15–20 minutes until the ham is deeply golden and caramelised.

Pair Christmas ham with a mix of fresh summer sides and comforting classics for a memorable feast.

• Potato salads or roast potatoes.
• Christmas salads using summer produce, such as our nectarine and grain salad or a pasta salad.
• Summer vegetables such as barbecued asparagus, sliced tomatoes, or zucchini ribbons with burrata.
• Condiments, particularly mustards, chutneys and relishes.
• Fresh bread, especially for leftover ham sandwiches the next day.