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Dark Chocolate Sponge Puddings

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Mini Dark Chocolate Sponge Puddings are rich, moist, and decadent. The almond sponge is full of flavor and baked with chocolate pieces inside that melt and reveal a gooey center. They are ready in 30 minutes and don't require any fancy kit or baking experience. What's not to love?

Dark chocolate sponge pudding on a plate topped with clotted cream.

I love serving these as a dinner party dessert because they are individually sized. Plus, you can bake them in advance and heat them up in the microwave to serve; it's so simple.

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Ingredients

  • Eggs - always use room temperature eggs in baking.
  • Light brown sugar (or golden caster sugar) - gives a slight caramel taste from the molasses and even more moisture.
  • Vanilla extract - this heightens the other flavors.
  • Almond flour - for that super moist sponge that has a slight almond flavor.
  • Plain flour (AP or all-purpose flour)
  • Cocoa powder - if you're in the US, buy the cocoa powder that is labeled Dutch-processed.
  • Baking powder - to give a little bit of lift and lightness.
  • Dark chocolate - I aim for good quality 70% so that it is rich, has a good flavor, and isn't too sweet. I like using Lindt chocolate. Avoid chocolate chips; they often don't melt well.
  • Salt - this is essential! It balances sweetness and brings out the flavor.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make chocolate sponge puddings.

How to make mini chocolate sponge puddings

Preheat the oven to 175℃/350℉ (no fan) and grease the pudding basins before lining them with strips of parchment paper.

Quickly whisk the vanilla extract, eggs, and sugar together in a bowl just until combined, and the sugar has dissolved into the egg. It won't take long.

Sift the almond flour, ordinary flour, cocoa powder, salt, and baking powder together and then fold it into the egg mixture.

Spoon or pour the dark chocolate sponge batter into the lined pudding basins to two-thirds full. Add some small pieces of chopped chocolate to the middle and gently poke them just under the surface with a fork.

Four pudding basins next to a jug of chocolate sponge batter and some chopped chocolate.
Pudding basins filled with chocolate sponge pudding batter and chopped chocolate pieces.

Bake the mini dark chocolate sponge puddings for 15 minutes, then remove from the oven to cool for 2-3 minutes.

Gently run a knife around the edge and then use the ends of the parchment paper strips to tug them out.

A mini chocolate sponge pudding on a plate, split in half to show the gooey chocolate middle.

How to serve

This mini chocolate sponge pudding recipe is best served warm and fresh out the oven, with a dollop of whipped cream, creme fraiche, or a scoop of vanilla ice cream. Sometimes, I'll add nuts or berries on top, too, for added crunch and flavor.

If you love chocolate desserts, try my classic profiteroles with chocolate truffle filling.

Top tips to make chocolate sponge puddings

Always weigh ingredients for precision; it gets better results!

Don't overfill the basins, as the sponge batter will rise, and you could end up with a mushroom.

This is quite a liquid batter, so it definitely helps to use a jug or bowl with a lip to pour it into the pudding basins.

Wine Pairing

A tawny port is a lovely wine pairing for chocolate sponge pudding.

Storage and Freezing

Store the chocolate sponge puddings wrapped in plastic food wrap to keep them from drying out. Reheat gently in the microwave.

Equipment

This is such a simple recipe with no fancy equipment or techniques. All you need is a digital scale to weigh ingredients, a couple of mixing bowls, plus the little pudding basins. That's it!

Other desserts to try

Looking for other recipes like this almond and pear sponge pudding? Try these:

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

📖 Recipe

Dark chocolate sponge pudding on a plate topped with clotted cream.

Dark Chocolate Sponge Puddings

Rosanna Stevens
Mini Chocolate Sponge Puddings have a moist almond sponge, and gooey melted chocolate center. They're perfect for dinner parties as individually sized, and so easy to make!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 4 people
Calories 478 kcal

Equipment

Ingredients
 

  • 3 eggs at room temperature
  • 110 grams (½ cup ) Light brown sugar (golden caster)
  • 100 grams (¾ cup) Dark chocolate 70% cocoa solids
  • ½ teaspoon vanilla extract
  • 110 grams (1 cup) almond flour
  • 2 tablespoon (¼ cup) plain flour /all-purpose flour
  • 2 tablespoon cocoa powder (unsweetened, Dutch-processed)
  • ½ teaspoon baking powder

Instructions
 

  • Preheat the oven to 175℃/350℉ (no fan). Grease 4 mini cake tins/pudding basins and line with two strips of greased parchment paper (baking paper).
  • Whisk the vanilla extract, eggs, and sugar together in a mixing bowl just until the sugar has dissolved into the eggs.
  • Mix the almond flour, cocoa powder all-purpose flour, and baking powder together, and then fold them into the eggs and sugar mixture.
  • Fill the pudding basins two-thirds full, then add a few pieces of chopped chocolate in the middle. Poke them under the surface with a fork. Do not overfill, as they will rise in the oven. Place them onto a baking tray.
  • Bake the mini chocolate sponge puddings for 15 minutes and remove from the oven. Allow to cool for 2-3 minutes before running a knife around the edge and then using the strips of baking paper to tug the sponge puddings out.
  • Serve warm with whipped cream or vanilla ice cream.

Notes

  1. For best results, always weigh ingredients by the gram using a digital scale. 
  2. You can replace the plain/all-purpose flour with polenta flour to make this dessert gluten-free. 
  3. Use the strips of parchment paper to help you gently tug the sponge out of the tin. Run a knife around the edge to make it easier if necessary. 
  4. This mini sponge cake recipe can be made ahead of time and reheated in the microwave. 
  5. Store wrapped in plastic food wrap to maintain its moist texture. 

Nutrition

Calories: 478kcalCarbohydrates: 49gProtein: 13gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 124mgSodium: 113mgPotassium: 304mgFiber: 7gSugar: 34gVitamin A: 188IUCalcium: 151mgIron: 5mg
Tried this recipe?Let us know how it was!
How to make chocolate sponge puddings.

How To Make Sausages Wrapped In Bacon

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Every year, I make homemade sausages wrapped in bacon from scratch using the best quality sausages and bacon from the butcher. Juicy, fat sausages wrapped in thin, crispy bacon, threaded onto skewers, and baked in the oven on a tray for ease. All our family and friends now use this method instead of buying store-bought as it tastes so superior! You can make enough to feed a crowd and even prep them ahead of time and freeze. No brainer.

A bowl of sausages wrapped in bacon next to a stack of plates.

Depending on where you live, sausages wrapped in bacon are sometimes called pigs in blankets or sausage rolls, but they are universally adored and taste excellent with a roast dinner. Especially roast turkey or capon chicken with all the trimmings like roast gammon, roast carrots, and stuffing! And don't forget the gravy!

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🛒 Ingredients

Raw bacon and sausages on a wooden chopping board.
  • Pork sausages - get the best quality you afford. You can often buy pork sausages flavored with herbs, and get these if you like. But avoid cheap sausages, as you really get what you pay for when it comes to pork products.
  • Bacon rashers - sometimes called streaky bacon, side bacon, or pork belly bacon. It doesn't matter if they seem pretty thick, as I'll show you my method for stretching them out to get the bacon crispy.
  • Salt - a sprinkle of salt helps to draw out moisture and get the bacon extra crispy.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make bacon wrapped sausages from scratch.

👩🏼‍🍳 How to make sausages wrapped in bacon

Bacon on a chopping board.
  1. First we need to make the bacon thinner. Lay a bacon rasher on a chopping board. Angle a knife (not serrated) at 45 degrees, press down, and scrape it along the rasher to stretch it out without cutting it.
Sausages being wrapped in bacon on a chopping board.
  1. Cut each sausage into 3 pieces. Then, cut each stretched thin rasher of bacon into 3 pieces.
Skewers of bacon wrapped sausages threaded onto them.
  1. Step 3: Wrap a piece of the thin bacon rasher around each piece of sausage. Thread onto a metal skewer and repeat until you have used each piece. If the bacon doesn't quite meat either side that's fine, the skewer will secure it.
Crispy bacon wrapped sausages in a serving bowl.
  1. Step 4: Place the skewers of sausages wrapped in bacon onto a tray and sprinkle with salt. Cook in a preheated oven at 180°C/355°F and cook for around 20 minutes or until sizzling and crispy, turning once.

🍽 How to serve

Carefully unthread the sausages wrapped in bacon from the skewers and place them into a warm serving bowl or platter. They can be reheated, but ensure they are piping hot all the way through.

You can also serve them as a canape/appetizer. Put a cocktail skewer into each one with a pot of English mustard on the side to dip them into.

You can apply a glaze if you like, perhaps a maple bourbon glaze to kick things up a notch, but I do prefer my crispy bacon wrapped sausages plain, especially if enjoying them as a side dish for roast dinner. If using a glaze, don't add it at the beginning, or it will burn. Brush it over when they are done, and return to the oven for another 5 minutes until sizzling.

Top tips for the best bacon wrapped sausages

The quality of the sausages is very important, cheap sausages and bacon will contain a lot of water and will shrink as they cook.

Don't use back bacon or center cut pork loin; it has to be the long thin rashers. Unsmoked is best.

Sausages should always be cooked to an internal temperature of 74°C/165°F, so if you are in doubt, use a meat thermometer.

Always preheat your oven!

🍷Wine Pairing

If you are serving a roast dinner with all the trimmings, then you'll need a robust wine to stand up to it. I love a top Rhône Valley red wine like a Châteauneuf-du-Pape or Crozes-Hermitage.

❄️ Storage and Freezing

Store leftovers in the fridge and consume them within 3-4 days. They can be enjoyed hot or cold, and I like slicing them up and putting them in a leftovers sandwich.

You can prepare the bacon wrapped sausages ahead of time and freeze them raw until needed. I defrost them overnight in the fridge, and then cook them fresh before the meal.

Or you can cook them, freeze, and reheat them, although they are best enjoyed fresh. Allow them to cool, then unthread from the skewers and place them into ziplock bags or an airtight container. Consume within a month.

🥣 Equipment

You will need some metal skewers and an oven tray. I like using a high-sided oven tray and skewers long enough to suspend the sausages, with the ends resting on either side. This allows heat to circulate the sausages wrapped in bacon and get the bacon crispy all the way around while also allowing excess fat to drain off.

📝 More winter side dish recipes

Looking for other recipes like this? Try these:

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

📖 Recipe

Crispy bacon wrapped sausages in a serving bowl.

How To Make Sausages Wrapped In Bacon

Every year, I make homemade sausages wrapped in bacon using the best quality sausages and bacon from the butcher. Juicy, fat sausages wrapped in thin, crispy bacon, threaded onto skewers, and baked in the oven on a tray for ease.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6 people (3 pp)
Calories 350 kcal

Equipment

Ingredients
 

  • 6 sausages Good quality
  • 6 bacon rashers Good quality, and unsmoked
  • Salt

Instructions
 

  • Preheat the oven to 180℃/355℉
  • Stretch each piece of bacon to make it thinner by placing it on a chopping board and scraping a non-serrated knife along it at an angle.
  • Cut each stretched bacon rasher and each sausage into three pieces, and then wrap a piece of bacon around each sausage.
  • Thread the sausages wrapped in bacon onto the metal skewers and place them onto the oven tray. Sprinkle with salt to help draw out the moisture and make them crispy.
  • Cook the bacon wrapped sausages for around 20 minutes, turning once, until they are browned on the outside and crispy.
  • Unthread from the skewers and transfer to a warmed bowl or platter before serving.

Video

Notes

I allow a minimum of 3 bacon wrapped sausages per person. But I do think that allowing 6 per person is wiser. 
You can prep these ahead of time and freeze them raw until needed. Defrost in the fridge overnight before cooking. 
Pork sausages should always be cooked to an internal temperature of 74°C/165°F
If you apply a glaze, brush it on until the end of the cooking time, or it will burn. 

Nutrition

Calories: 350kcalCarbohydrates: 0.3gProtein: 16gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 76mgSodium: 686mgPotassium: 254mgVitamin A: 72IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!

Top 12 Best Compound Butter Recipes & How To Use Them

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I love Compound butter; it adds something extra to any meal. You can use homemade compound butter to jazz up a breadboard, stir them through plain pasta or risotto, or baste meats with them to add flavor and sauce. Try this list of compound butter recipes to see what flavors go with what and how to use them.

Best compound butter recipes.
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Flavored butter makes the best garnish idea for food as it adds both flavor and visual interest. And it's so easy to make!

🌟 Best Compound Butters 🌟

1. Chimichurri Butter

Chimichurri butter on a plate.

A classic chimichurri gets a twist in this easy compound butter. I love this the most over steak, but it also tastes delicious spread over a whole roast chicken. The flavors of oregano, chili, parsley, and a kick of pickled onion will lift anything.

chimichurri butter Recipe

2. Spicy Butter With Chili & Lime

Compound spicy butter on a plate.

This compound butter was designed for everything! I love it dripping over BBQ corn on the cob in summer or oozing over some vegetables or steak in winter. It has a punchy taste, and you can adapt the spice levels to suit you.

Spicy BUtter recipe

3. Dill butter

Dill butter in a scallop shell surrounded by fresh dill.

Try this fragrant and delicate dill butter for fish, such as salmon. Dill and seafood are perfect partners, as it isn't overpowering and pairs perfectly with lemon.

I roast salmon fillets for 12 minutes at 200C/400F, seasoned with salt and a bit of olive oil. Add the butter on top for one final minute of cooking to let it melt and sizzle over the fish.

Dill Butter recipe

4. Black Garlic Butter

Black garlic butter.

The sweet yet savory taste of black garlic goes with so many foods. I love this simple compound butter recipe spread over a whole chicken before you roast it in the oven. I also like to serve black garlic butter with four cheese ravioli.

Black Garlic Butter recipe

5. Seaweed Butter

A plate of butter with a butter knife.

Seaweed butter is excellent on scallops or if you want to add a hint of the ocean to vegetarian dishes. This is also a great compound butter for bread, as it gives a slight saltiness that will heighten other flavors in your meal.

Seaweed Butter recipe

6. Harissa Butter

I would serve this harissa butter with a roast leg of lamb, or perhaps dripped over a chicken shawarma salad.

Harissa Butter recipe

7. Maple Herb Compound Butter

This recipe is crying out to be a compound butter for pork. Perhaps an oven baked gammon or stirred through. risotto topped with crispy pancetta.

Maple Herb Compound Butter recipe

8. Herbes de Provence Compound Butter with Edible Flowers

The only problem with this compound butter is that it might be too pretty to eat. Edible flowers and a delicate blend of Herbes de Provence make it the best homemade compound butter for roast meats or vegetables.

Herbes de Provence Compound Butter with Edible Flowers recipe

9. Garlic Basil Compound Butter

Here's a super simple garlic butter that tastes good on everything. Spread garlic herb butter onto a baguette and warm it in the oven to make a classic garlic bread, or add it to steak and other meats.

Garlic Basil Compound Butter recipe

10. Orange Honey Compound Butter

Do you feel like upscaling brunch? Then try this orange honey compound butter on pancakes. It takes them from mere fluffy vehicles to decadent bites of pure heaven. For a savory option, try it with duck.

Orange Honey Compound Butter recipe

11. Brown Sage Butter

Browning butter brings out the most delicious toasty, nutty notes, and it's done by melting butter and heating it until the milk solids start to brown. It is a classic flavor pairing for sage and this compound butter works perfectly with pumpkin, squash, or other harvest vegetables.

Brown Sage Butter recipe

12. Pumpkin Spice Butter

If you're crazy about pumpkin spice, then you must try this easy compound butter. Try it melted on freshly baked warm muffins or even a mini banana sponge pudding.

Pumpkin Spice Butter recipe

FAQ

What is compound butter?

Compound butter is butter that has been blended with other flavors and ingredients. It can be sweet or savory; typical flavors include fresh herbs and spices like garlic, citrus, honey, and chili.

How to store compound butter?

Homemade compound butter recipes can be stored in the fridge wrapped in parchment paper or plastic wrap for up to a week. You can freeze homemade compound butter for up to 3 months. Freeze compound butter in ice cube trays for individual portions.

How to make compound butter?

Blend or mix soft room temperature butter with spices, herbs, lemon zest, and salt to make a simple compound butter.

More food garnish ideas

Top compound butter recipes.

Spicy Butter With Chilli and Lime

by Leave a Comment

A compound Spicy Butter filled with herbs and heat to add a kick to any meal. Try it on roast meats, BBQ meats, vegetables, and more to elevate any meal.

Compound spicy butter on a plate.

Fat absorbs flavor, so making compound butters is the perfect way to get maximum taste from your meal. This spicy butter is flavored with lime, chili, and herbs, and it tastes amazing on so many things.

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🛒 Ingredients

  • Unsalted butter: This is the base of your spicy butter and must be the best quality you can find. Use European-style butter, and ensure it is unsalted so that you remain in control of the quality and quantity of salt in the compound butter. Try and find butter with at least 82% fat content.
  • Chilli: You can use fresh chili or dried chili flakes, depending on your preference. And add as much as you dare! You can use different strength peppers depending on how spicy you like them. Stick to jalapenos for a milder kick or habanero for something stronger.
  • Coriander/Cilantro: This aromatic herb is a classic flavor pairing for spicy food, and adds the most delicious undertones.
  • Chives: This herb has some garlic flavor that isn't too strong.
  • Parsley: A great team player of a herb; a small amount just brightens the recipe.
  • Spring onions: I like to use spring onion (also known as green onion or salad onion) to give a bit more tang to the spicy butter recipe. remove any roots or tough outer layers.
  • Lime zest: This enhances all the flavors.
  • Salt - Never skip salt; it is a flavor enhancer and brings everything out.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make black garlic butter.

👩🏼‍🍳 Instructions

Dice the chili and discard the seeds if you want to lower the heat levels. Grate the lime zest, but be careful to avoid grating too deep as the white layer of pith is bitter.

Place cubes of softened butter into a food processor with the herbs, chili, lime zest, and salt. Blend to a smooth consistency.

Either serve spicy butter immediately or place it onto parchment paper, roll it into a log, and twist the ends to secure it. Store in the fridge until needed.

Top tip

You need to work with very soft butter so it doesn't clump. Butter takes around an hour to soften properly out of the fridge. It is ready when you press a finger into it, and it leaves an indent. Cut it into cubes and leave it in a warm place to soften it faster. Alternatively, place it in the microwave on low power for 20-second increments.

A quenelle of compound butter on a plate.

🍽 How to serve

Spicy butter tastes good on everything! I love to baste it over steak or slather it all over BBQ corn on the cob.

🍷Wine Pairing

The spicy heat in this compound butter recipe must be factored in when wine pairing your meal. I love Reisling with spicy food or other aromatic varieties like gewürztraminer. If serving with red meats, try a Syrah.

🥣 Equipment

I use a mini food processor to blend compound butter. Make sure the butter is well softened first, or it will become a clump.

❄️ Storage and Freezing

Store spicy butter wrapped in the fridge for 5-6 days. You can also freeze compound butter. Wrap it to prevent freezer burn, and use it within 3-4 months. Sometimes, I freeze it in ice trays lined with plastic food wrap so that I have individual portions.

Other compound butter recipes

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

📖 Recipe

Compound spicy butter on a plate.

Spicy Butter With Chilli and Lime

Rosanna Stevens
A compound Spicy Butter filled with herbs and heat to add a kick to any meal. Try it on roast and BBQ meats or vegetables to elevate them.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine French
Servings 6 servings
Calories 150 kcal

Equipment

Ingredients
 

  • 125 grams (1 stick) Unsalted butter at least 82% fat, cut into cubes and very soft
  • 2 tablespoon Chili (fresh)
  • 1 tablespoon Coriander leaves/Cilantro
  • 1 tablespoon Parsley (fresh)
  • 1 tablespoon Chives (fresh)
  • 1 tablespoon Spring onion diced
  • 1 teaspoon Lime zest
  • ½ teaspoon Flaky salt

Instructions
 

  • Cut the butter into cubes and allow it to come to room temperature.
  • Place the softened butter with the chilli, herbs, spring onion, lime zest, and salt into a food processor and blend until smooth.
  • Serve immediately, or place the spicy butter onto a piece of non-stick baking paper/parchment paper. Roll the compound butter into a log and twist the ends tightly to secure it.
  • Store in the fridge and use within 5-6 days. Freeze for 3-4 months. Defrost in the refrigerator overnight.

Notes

Butter will take around an hour to soften properly at room temperature (usually around 20°C / 68°F). It will soften quicker if you cut it into cubes. It is the right temperature when you can press a finger into it, and it easily leaves an indent.
You can also soften butter in the microwave. Place into a microwave-safe container for 20-second increments on low power. Do not melt the butter. 
You can use dried herbs, although fresh will taste better. Replace 1 tablespoon of fresh herbs with 1 teaspoon dried herbs. 
 

Nutrition

Calories: 150kcalCarbohydrates: 0.2gProtein: 0.2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 3mgPotassium: 14mgFiber: 0.1gSugar: 0.1gVitamin A: 619IUVitamin C: 2mgCalcium: 8mgIron: 0.1mg
Tried this recipe?Let us know how it was!
Compound spicy butter recipe.

Black Garlic Butter

by Leave a Comment

A compound Black Garlic Butter is full of umami flavor and makes a really easy sauce when you have no time. Delicately flavored with sage, it sits on that delicious line between sweet and savory, so it works with various main dishes. Plus, it comes together in no time!

Black garlic butter.

Fat absorbs flavor, so adding spices like black garlic to butter to make compound butters is the perfect way to get maximum taste from your meal. Black garlic butter tastes amazing on roast chicken, pasta, red meats, and more. Or, scoop it up onto baguette.

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🛒 Ingredients

You will need to find black garlic for this recipe, which isn't always readily available but well worth the hunt!

  • Unsalted butter: This is the base of your black garlic butter recipe and must be the best quality you can find. Use European-style butter, and ensure it is unsalted so that you remain in control of the quality and quantity of salt in the compound butter. Try and find butter with at least 82% fat content.
  • Black garlic: This specialty food is not technically fermented, but is often referred to as such. It is made by placing garlic into a humid, low-heat environment for a long period of time. The Maillard reaction is what causes the sticky, dark brown color.
  • Sage: This is a classic flavor pairing for black garlic, and adds the most delicious undertones.
  • Parsley: A great team player of a herb, a small amount just brightens the recipe.
  • Lemon zest: This enhances all the flavors.
  • Salt - Never skip salt; it is a flavor enhancer and brings everything out.
A head of black garlic on a table.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make black garlic butter.

👩🏼‍🍳 Instructions

Pick the sage leaves off the stem and roughly chop. Peel the black garlic

Place cubes of softened butter into a food processor with the black garlic cloves, sage, parsley, lemon zest, and salt. Season with salt and blend to a smooth consistency.

Either serve black garlic butter immediately or place it onto parchment paper, roll it into a log, and twist the ends to secure it. Store in the fridge until needed.

Ingredients for black garlic butter in a mini food processor.
Blended black garlic butter in a mini food processor.

Top tip

You need to work with very soft butter. Butter takes around an hour to soften properly out of the fridge. It is ready when you press a finger into it, and it leaves an indent. Cut it into cubes and leave it in a warm place to soften it faster. Alternatively, place it in the microwave on low power for 20-second increments.

🍽 How to serve

I like to serve black garlic butter with pasta, melted and spooned over some ravioli, for example.

It also tastes delicious when basted over steak, or served with roast chicken.

I often pipe compound butter using a star nozzle tip to create a bit of visual interest on a butter dish or bread board!

🍷Wine Pairing

Smoky and intense black garlic can be hard to wine pair, and this will depend on what you are serving it with. A Pinot Noir would work well with roast chicken and black garlic butter, for example.

🥣 Equipment

I use a mini food processor to blend compound butter. But make sure the butter is softened first!

❄️ Storage and Freezing

Store black garlic and sage butter wrapped in the fridge for 5-6 days. You can also freeze compound butter. Wrap it to prevent freezer burn, and use it within 3-4 months. Sometimes, I freeze it in ice trays lined with plastic food wrap so that I have individual portions.

Other compound butter recipes

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

📖 Recipe

Black garlic butter.

Black Garlic Butter

Rosanna Stevens
Black Garlic Butter is full of umami flavor and works on various dishes. Delicately flavored with sage, it's a fast way to elevate a meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Pickling time 2 hours
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine French
Servings 6 servings
Calories 150 kcal

Equipment

Ingredients
 

  • 125 grams (1 stick) Unsalted butter at least 82% fat, cut into cubes and very soft
  • 6 cloves Black garlic
  • 2 tablespoon Sage (fresh)
  • 1 tablespoon Parsley (fresh)
  • ½ teaspoon Lemon zest
  • ½ teaspoon Flaky salt

Instructions
 

  • Cut the butter into cubes and allow it to come to room temperature.
  • Place the softened butter with the black garlic cloves, sage, parsley, lemon zest, and salt into a food processor and blend until smooth.
  • Serve immediately, or place the black garlic butter onto a piece of non-stick baking paper/parchment paper. Roll the compound butter into a log and twist the ends tightly to secure it.
  • Place upright in the fridge and use within 5-6 days. Freeze for 3-4 months. Defrost in the refrigerator overnight.

Notes

Butter will take around an hour to soften properly at room temperature (usually around 20°C / 68°F). It will soften quicker if you cut it into cubes. It is the right temperature when you can press a finger into it, and it easily leaves an indent.
You can also soften butter in the microwave. Place into a microwave-safe container for 20-second increments on low power. Do not melt the butter. 
You can use dried herbs, although fresh will taste better. Replace 1 tablespoon of fresh herbs with 1 teaspoon dried herbs. 
 

Nutrition

Calories: 150kcalCarbohydrates: 0.2gProtein: 0.2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 3mgPotassium: 14mgFiber: 0.1gSugar: 0.1gVitamin A: 619IUVitamin C: 2mgCalcium: 8mgIron: 0.1mg
Tried this recipe?Let us know how it was!
Easy black garlic butter recipe.

Dill Butter (perfect for fish)

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A compound Dill Butter is exquisite on fish and makes a really easy sauce when you have no time. Delicately flavored with herbs and lemon, it comes together in no time and elevates a meal to the next level.

Dill butter in a scallop shell surrounded by fresh dill.

Fat absorbs flavor, so adding herbs to butter to make compound butters is the perfect way to get maximum taste from your meal. I love serving this dill butter with salmon and white fish, and it also works well alongside this seaweed butter for the bread basket.

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🛒 Ingredients

This lemon and dill compound butter's simplicity is its best feature. Make it in minutes and store it in the fridge or freezer until you need it.

  • Unsalted butter: This is the base of your dill butter and must be the best quality you can find. Use European-style butter, and ensure it is unsalted so that you remain in control of the quality and quantity of salt in the compound butter. Try and find butter with at least 82% fat content.
  • Dill: Fresh dill has the most amazing, slight aniseed flavor that perfectly compliments seafood.
  • Parsley: A great team player of a herb, brightening the recipe.
  • Chives: This is optional, but I like to add them to give a slight hint of garlic flavor.
  • Spring onion: Also known as green onions or salad onions, they have a more delicate flavor than regular onions, so they aren't overpowering for fish recipes.
  • Lemon zest: This enhances all the flavors.
  • Salt - Never skip salt; it is a flavor enhancer and brings everything out.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make dill butter for fish.

👩🏼‍🍳 Instructions

Pick the herbs, which means removing all the thick stems from the parsley and dill. Remove the tough ends and roots from the spring onions and roughly chop everything. Grate the lemon zest, avoiding the white layer of pith underneath, which will be bitter.

Place cubes of softened butter into a food processor with the dill, parsley, chives, spring onions, lemon zest, and salt. Season with salt and blend to a smooth consistency.

Either serve dill butter immediately or place it onto parchment paper, roll it into a log, and twist the ends to secure it. Store in the fridge until needed.

Top tip

Make sure your butter is soft before you begin. Butter takes around an hour to soften properly out of the fridge. It is ready when you press a finger into it, and it leaves an indent. Cut it into cubes and leave it in a warm place to soften it faster. Alternatively, place it in the microwave on low power for 20-second increments.

🍽 How to serve

Cook your fish, then place a tablespoon of butter on top of each fillet, and put it back in the oven for 1 minute to bring it up to temperature. Melt it before serving.

Alternatively, melt the compound butter in a saucepan and pour it over the fish. I like to add caviar or fish roe as an added garnish.

Dill butter shaped into shells using a butter mold.

I often use butter molds to make cute shapes for this easy dill butter recipe. It really elevates the table during dinner parties.

🍷Wine Pairing

Light fish dishes need a lighter wine. I like a Loire Valley white wine with lemon undertones like a Muscadet.

🥣 Equipment

I use a mini food processor to blend compound butter, you just need to make sure the butter is softened first!

❄️ Storage and Freezing

Store dill butter wrapped in the fridge for 5-6 days. You can also freeze compound butter. Wrap it to prevent freezer burn, and use it within 3-4 months. Sometimes, I freeze it in ice trays lined with plastic food wrap so that I have individual portions.

Other compound butter recipes

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

📖 Recipe

Dill butter in a scallop shell surrounded by fresh dill.

Dill Butter (perfect for fish)

Rosanna Stevens
A compound Dill Butter is exquisite on fish and makes a really easy sauce when you have no time. Delicately flavored with herbs and lemon, it comes together in no time and elevates a meal to the next level.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine French
Servings 6 servings
Calories 150 kcal

Equipment

Ingredients
 

  • 125 grams (1 stick) Unsalted butter at least 82% fat, cut into cubes and very soft
  • 2 tablespoon Dill (fresh)
  • 1 tablespoon Parsley (fresh)
  • 1 tablespoon Chives (fresh)
  • 1 tablespoon Spring onion diced
  • 1 teaspoon Lemon zest
  • ½ teaspoon Flaky salt

Instructions
 

  • Cut the butter into cubes and allow it to come to room temperature.
  • Place the softened butter with the dill, parsley, chives, spring onion, lemon zest, and salt into a food processor and blend until smooth.
  • Serve immediately, or place the dill butter onto a piece of non-stick baking paper/parchment paper. Roll the compound butter into a log and twist the ends tightly to secure it.
  • Place upright in the fridge and use within 5-6 days. Freeze for 3-4 months. Defrost in the refrigerator overnight.

Notes

Butter will take around an hour to soften properly at room temperature (usually around 20°C / 68°F). It will soften quicker if you cut it into cubes. It is the right temperature when you can press a finger into it, and it easily leaves an indent.
You can also soften butter in the microwave. Place into a microwave-safe container for 20-second increments on low power. Do not melt the butter. 
You can use dried herbs, although fresh will taste better. Replace 1 tablespoon of fresh herbs with 1 teaspoon dried herbs. 
 

Nutrition

Calories: 150kcalCarbohydrates: 0.2gProtein: 0.2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 3mgPotassium: 14mgFiber: 0.1gSugar: 0.1gVitamin A: 619IUVitamin C: 2mgCalcium: 8mgIron: 0.1mg
Tried this recipe?Let us know how it was!
Compound Dill butter recipe for fish.

Chimichurri Butter (perfect for steak)

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A compound Chimichurri Butter is an excellent twist on a classic sauce for steak. With fresh oregano, parsley, spicy chili, and tangy acidity from pickled onions, it is seriously addictive. I love compound butter recipes, as they are such an easy way to add flavor and sauce to a dish in no time!

Chimichurri butter on a plate.

Fat absorbs flavor, so adding herbs and spices to butter is the perfect way to get maximum taste from your meal. Here is a chimichurri butter that I always use on everything from a standing rib roast to a quick pan-seared sirloin steak. It's easier to make than a Bearnaise but works just as well with red meat.

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🛒 Ingredients

The difficulty with making chimichurri butter is getting that signature tang from the vinegar, as we don't want to add liquid. So, in this recipe, we make pickled onions and then blend them into the butter. The result is incredible, and I will be forever glad I made this recipe. Here is everything you will need:

  • Unsalted butter: This is the base of your chimichurri butter and it needs to be the best quality you can find. Use European-style butter, and ensure it is unsalted so that you remain in control of the quality and quantity of salt in the compound butter. Try and find butter with at least 82% fat content.
  • Oregano: Fresh oregano is best for a classic chimichurri from Latin America. Some recipes add coriander/cilantro, but I prefer not to.
  • Parsley: A great team player of a herb, brightening the recipe.
  • Chives: This is optional, but I like to add them to give a slight hint of garlic flavor.
  • Chili peppers: Chimichurri is a spicy sauce, so we need some heat! You can use fresh chili or dried chili flakes. You can use green or red chillis to make either red chimichurri or green chimichurri.
  • Lemon zest: This enhances all the flavors.
  • Onion: Either red or white is fine.
  • White wine vinegar: For that classic chimichurri tang.
  • Sugar: For the onion pickling liquid.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make chimichurri butter.

👩🏼‍🍳 Instructions

First, make the pickled onions. Place the vinegar, water, salt, and sugar into a saucepan over medium heat and bring it to a boil, stirring to dissolve the sugar.

Finely dice the onions and place them into jars. Pour the hot pickling liquid over the top and leave to cool. They are best after a few hours.

Place cubes of softened butter into a food processor with the oregano, parsley, chives, chopped chili, lemon zest, and pickled onions. Season with salt and pepper and blend to a smooth consistency.

Either serve chimichurri butter immediately or place it onto parchment paper, roll it into a log, and twist the ends to secure it. Store in the fridge until needed.

Top tip

Butter takes around an hour to soften properly out of the fridge. It is ready when you can press a finger into it and it leaves an indent. Cut it into cubes and leave it in a warm place to soften it faster. Alternatively, place it in the microwave on low power for 20-second increments.

🍽 How to serve

I use chimichurri butter as a basting butter for steak. Pan-fry a sirloin (or your chosen cut) and take it out to rest when cooked to your liking. Melt a tablespoon of the chimichurri butter in the hot pan, and when it is frothy, put the steak back in and baste for 30 seconds before serving.

🍷Wine Pairing

A big, bold sauce needs a big, bold wine. A fruity Cabernet Sauvignon, Merlot, Malbec, or even a Chilean Carmenère will be perfect.

🥣 Equipment

I use a mini food processor to blend compound butter, you just need to make sure the butter is softened first!

❄️ Storage and Freezing

Store chimichurri butter wrapped in the fridge for 5-6 days. You can also freeze compound butter. Wrap it to prevent freezer burn, and use it within 3-4 months. Sometimes, I freeze it in ice trays lined with plastic food wrap so that I have individual portions.

Other compound butter recipes

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

📖 Recipe

Chimichurri butter on a plate.

Chimichurri Butter (perfect for steak)

Rosanna Stevens
Chimichurri Butter is an excellent twist on a classic sauce for steak. With fresh herbs, chilli and pickled onions, it's seriously addictive.
Print Recipe Pin Recipe
Prep Time 15 minutes
Pickling time 2 hours
Total Time 2 hours 15 minutes
Course Side Dish
Cuisine American, French
Servings 6 servings
Calories 158 kcal

Equipment

Ingredients
 

  • 125 grams (1 stick) Unsalted butter at least 82% fat, cut into cubes and very soft
  • 2 tablespoon Oregano (fresh)
  • 1 tablespoon Parsley (fresh)
  • 1 tablespoon Chives (fresh)
  • 1 teaspoon chili diced
  • 1 teaspoon Lemon zest
  • ½ teaspoon Flaky salt

Pickled onions

  • ½ onion
  • 120 ml (½ cup) vinegar
  • 120 ml (½ cup) water
  • 2 tablespoon sugar

Instructions
 

Pickled onions

  • Finely dice the onions and place them into a jar.
  • Heat the water, vinegar, sugar, and salt in a saucepan, stirring to dissolve the sugar. When it starts boiling, pour it over the onion in the jar.
  • Leave to pickle for 2-3 hours before using. Drain before use.

Chimichurri butter

  • Cut the butter into cubes and allow it to come to room temperature.
  • Place the softened butter with the pickled onions and all other ingredients into a food processor and blend until smooth.
  • Serve immediately, or place the chimichurri butter onto a piece of non-stick baking paper/parchment paper. Roll the compound butter into a log and twist the ends tightly to secure it.
  • Place upright in the fridge and use within 5-6 days. Freeze for 3-4 months. Defrost in the refrigerator overnight.

Notes

Butter will take around an hour to soften properly at room temperature (usually around 20°C / 68°F). It will soften quicker if you cut it into cubes. It is the right temperature when you can press a finger into it, and it easily leaves an indent.
You can also soften butter in the microwave. Place into a microwave-safe container for 20-second increments on low power. Do not melt the butter. 
 

Nutrition

Calories: 158kcalCarbohydrates: 2gProtein: 0.5gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 4mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 635IUVitamin C: 4mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!
homemade chimichurri butter recipe.

Top 15 Best Cocktail Jug Recipes For A Crowd This Christmas

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The Best Cocktail Jug Recipes to serve in the festive season and please a crowd! Big-batch cocktail recipes are great when hosting a party and when you want to serve cocktails but are not chained to a bar all night.

Best cocktail jug recipes for Christmas parties.

This list of pitcher cocktails can all be made ahead of time and left out for guests to top themselves up. Simply add ice and a few garnishes at the last minute, and you're good to go. Cocktail jug recipes make hosting easy!

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🌟 Best Cocktail Pitcher Recipes 🌟

1. Pomegranate Rum Punch

When it comes to festive make ahead cocktails in jugs, a rum punch is an easy choice. It's warm, spicy, and jazzed up with sprigs of fresh rosemary, orange slices, pomegranates, and cinnamon sticks.

Pomegranate Rum Punch Recipe

2. Blueberry and Sage Gin Punch

Gin always brings some class to proceedings! Cocktails with strong flavors work best at parties during the holiday season, and I love the sage in this one.

Blueberry and Sage Gin Punch recipe

3. Raspberry-Lime Champagne Punch Recipe

Champagne makes everything better! But be mindful when making champagne cocktail jugs that you must add the fizz at the last minute. Make the jugs with all the other ingredients, and then top them up with bubbles just before guests arrive to get the most out of the sparkle.

Raspberry-Lime Champagne Punch Recipe recipe

4. Fig, thyme & honey G&T

Try this deliciously aromatic addition to the list of cocktails for a crowd; it works wonders with a cheese platter. Try it with a grazing board.

Fig, thyme & honey G&T recipe

5. Easy Pitcher Palomas 

If you love margaritas, try. Paloma as well. This recipe might be punchy, but it's mellowed out by the addition of club soda, which you can add in varying ratios depending on how sloshed you want everyone to be...

Easy Pitcher Palomas  recipe

6. Elderflower Champagne Cocktail

This cocktail jug recipe is light and elegant, so it veers away from the heavier flavors of party season and gives you something a little more refreshing. But champagne gives it that party feeling and extra special finishing touch.

Elderflower Champagne Cocktail recipe

7. Vanilla greyhound pitcher cocktail

Grapefruit has a slight bitterness to it, which means you don't get overloaded with sweet flavors! Cocktail jug recipes with vodka have a real kick to them, and this recipe recommends that you infuse the vodka and grapefruit juice overnight if you can.

vanilla greyhound pitcher cocktail recipe

8. The Hugo Pitcher Cocktail

With notes of lemon, basil, and elderflower, I'd normally serve a Hugo in the summer. But with all the heavy winter food around when you're party hosting during the holidays, you sometimes need a cocktail jug recipe that is more refreshing!

The Hugo Pitcher Cocktail recipe

9. Blood Orange Mint Mimosas

Hosting a festive brunch party? I'd definitely suggest you serve mimosas. Blood Orange has that vibrant red color that is so on trend for Christmas, too.

Blood Orange Mint Mimosas recipe

10. Large Batch Cosmopolitan Recipe

Cosmos are a famous cocktail that everyone loves, so it makes sense to do them in a big batch jug! This one will bring some New York class to any event.

Large Batch Cosmopolitan Recipe recipe

11. Fizzy Fruit Punch

Here's a classic fruit punch that everyone needs in their back pocket if they often entertain at home. Make several jugs of cocktails though, as they always disappear faster than you think they will.

Fizzy Fruit Punch recipe

12. Hibiscus Mezcal Pitcher Cocktail

This one will please the cocktail enthusiasts. Mezcal has that delicious smoky flavor, and hibiscus has an unusual, elegant fragrance and taste. Make the hibiscus syrup in advance (it can stay in the fridge for a few weeks) and prep the glasses with a tajin rim to look super fancy.

Hibiscus Mezcal Pitcher Cocktail recipe

13. Pomegranate Party Punch Recipe

Here's a great Christmas cocktail to serve a crowd, with such a vibrant pop of Christmas color. Dress your glasses ahead of time with some orange slices, pomegranate seeds, and mint, and then guests can just top themselves up as they enjoy the festivities.

Pomegranate Party Punch recipe

14. Pitcher Margaritas

Who could forget a classic margarita? A basic but irresistible tequila cocktail made with lime juice, tequila, and grand mariner will get anyone into the party mood. And what's more, it is so easy to throw together.

Pitcher Margaritas recipe

15. Mulled Wine

And here's a classic Christmas cocktail to end the list of cocktail jug recipes. Mulled wine is a hot, comforting glass of wine steeped in spices and aromatic flavors like orange peel, cinnamon, and cloves. It's one of the best drinks for Christmas parties and always goes down well.

Mulled Wine recipe

Party food recipes to serve alongside cocktail jugs

Spiced Chicken Shawarma Salad With Yogurt Dressing

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Here's a delicious, aromatic chicken shawarma salad served on a bed of tabbouleh with a simple yogurt dressing that you can put together in no time. Dish it all up on a large serving platter to feed a crowd, and your work is done.

Spiced chicken shawarma salad on a bed of couscous on a serving dish with salad servers and a jar of pickled red onions.
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Shawarma spice blend ingredients

A white bowl full of shawarma spices and a set of measuring spoons.

Shawarma is a dish that originated in Turkey or the Ottoman Empire. The blend of spices is very aromatic, with a hint of spice and smoky undertones. All the shawarma spices are ground/powdered, and I recommend measuring them out and then frying them in oil before marinating the chicken and chickpeas with them. This will give you a much better final flavor.

  • Cinnamon
  • Cardamom
  • Cumin
  • Cayenne pepper
  • Smoked paprika
  • Ginger
  • Tumeric
  • Coriander
  • Lemon juice
  • Olive oil
  • Salt and cracked black pepper

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make chicken shawarma salad.

How to make chicken shawarma

Heat a tablespoon of oil in a pan and fry the spices for a minute or two, just until fragrant.

Put the chicken thighs and drained, cooked chickpeas into a bowl and stir through the spice blend with an additional tablespoon of oil until everything is covered. Leave covered in the fridge for a few hours or overnight to let the flavors develop.

Preheat the oven to 200C/400F, and place the chicken and chickpeas onto a baking tray. Take them out of the fridge while the oven is preheating to take the chill off.

Bake the chicken shawarma for 25-30 minutes until the chickpeas are crispy and the chicken is cooked through (a meat thermometer should read 74C/165F and juices run clear).

Squeeze some fresh lemon over the tray of chicken and let it rest for 5 minutes before carving it into thin strips.

A tray of raw chicken and chickpeas marinated in shawarma spices.
A wooden chopping board with cooked shawarma chicken cut into slices.

Top Tip

If you are short on time, marinade the chicken in the spice rub quickly without frying it off first. Preheat the oven tray for a minute with a tablespoon of olive oil and let it get hot. Then add the chicken and chickpeas to the tray and toss them, and the hot oil will fry the spices. Take care using this method, and don't forget about the tray with the oil in the oven.

Make the couscous tabbouleh

Put the couscous into a heatproof bowl and pour over freshly boiled water. Cover and leave for 5 minutes, then give it a stir with a fork and drizzle in some olive oil. Cover and leave for another 5 minutes.

Finely chop the chives, mint, parsley, and coriander. The coriander (cilantro) stems can remain, but pick the mint and parsley leaves off the stems. Chop the dried fruit into small pieces if necessary.

Quickly toast the flaked almonds by tossing them in a hot frying pan for a few minutes until nicely browned. Do not let them burn.

Stir the nuts, herbs, lemon juice, and dried fruit through the fluffy couscous and season to taste with salt and pepper.

A serving dish full of tabbouleh, next to a chopping board with sliced shawarma chicken, a jar of pickled red onions and a plate of fresh herbs.

An easy yogurt dressing

Mix a reserved teaspoon of the fried shawarma spice paste with plain yogurt and season with a small squeeze of honey, and a pinch of salt. Add a squeeze of lemon juice if it needs brightening up.

How to serve

Put the tabbouleh onto a serving platter and place the sliced shawarma chicken on top. Drizzle with the yogurt dressing, a few extra toasted flaked almonds and add some pickled red onions for an extra splash of color and added acidity.

I like to serve this shawarma chicken recipe for lunch or an informal dinner party. The easy tabbouleh is a perfect accompaniment as they work so well together, but you could also just thinly slice the chicken and try a simple green salad or some steamed new potatoes.

A serving dish with sliced shawarma chicken on top of couscous.

Wine Pairing

Spicy food can be hard to wine pair. I usually like to serve an aromatic white wine with strong, spiced foods, like a Gewürztraminer, but a fruity Pinot Noir with smoky notes will also work well with chicken shawarma.

Equipment

Fry the spice paste in a decent pan, and then bake the shawarma chicken and chickpeas on an oven tray.

Storage and Freezing

Store any leftovers covered in the fridge and use within 3-4 days. You can freeze the chicken shawarma, wrap it in plastic food wrap and aluminum foil first to prevent freezer burn.

Other salad recipes

Looking for other recipes like this chicken shawarma salad? Try these:

Rosanna Stevens, founder of Rosanna ETC standing in a kitchen holding a bottle of wine and two wine glasses.

Have you tried this recipe?

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

📖 Recipe

Spiced chicken shawarma salad on a bed of couscous in a serving dish.

Spiced Chicken Shawarma Salad With Yogurt Dressing

Rosanna Stevens
Here's a delicious, aromatic chicken shawarma salad served on a bed of tabbouleh with a simple yogurt dressing that you can put together in no time. Dish it all up on a large serving platter to feed a crowd, and your work is done.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Marinating time 4 hours
Total Time 5 hours
Course Main Course, Salad
Cuisine Middle Eastern
Servings 6 servings
Calories 648 kcal

Equipment

Ingredients
 

Shawarma (all ground spices)

  • 2 tablespoon Cumin
  • 2 teaspoon Tumeric
  • 2 teaspoon Smoked paprika
  • 2 teaspoon Cayenne pepper
  • 1 teaspoon Cinnamon
  • 1 teaspoon Coriander
  • 1 teaspoon Ginger
  • ¼ teaspoon Cardamom
  • ¼ teaspoon Salt
  • 1 tablespoon Olive oil
  • 6 Chicken thighs boneless/skinless
  • 1 can Chickpeas /garbanzo beans
  • ½ Lemon

Yogurt dressing

  • 250 grams (1 cup) Greek yogurt
  • 1 teaspoon Honey
  • ½ Lemon

Tabbouleh

  • 300 grams (1½ cups) Cous cous
  • 30 grams (½ cup) Fresh mint
  • 30 grams (½ cup) Fresh parsley
  • 30 grams (½ cup) Fresh coriander (cilantro)
  • 30 grams (½ cup) Fresh chives
  • 75 grams (½ cup) Flaked almonds
  • 100 grams (⅓ cup) Dried apricots
  • ½ Lemon
  • 1 tablespoon Olive Oil
  • Salt and pepper

Instructions
 

Shawarma

  • Measure the spices and fry them in oil over medium heat until fragrant, around 1 minute.
  • Add the chicken and drained chickpeas to a bowl and mix through the fried spice paste (reserve ½ teaspoon for the dressing). Cover and refrigerate overnight or for a few hours.
  • Preheat the oven to 200℃/400℉ and take the chicken out of the fridge to come to room temperature.
  • Place the chicken and chickpeas onto an oven tray and bake in the preheated oven for 25-30 minutes until the chickpeas are crispy and the chicken is cooked through.
  • Let the chicken rest for 5 minutes, then slice and squeeze over some lemon.

Tabbouleh

  • Place the couscous into a heatproof bowl and pour over 350ml or 1.5 cups of freshly boiled water. Cover and let it sit for 5 minutes, then stir through some olive oil and cover for another 5 minutes.
  • Finely dice the herbs and chop the apricots. Toast the flaked almonds in a frying pan for a few minutes until browned.
  • Stir all of the tabbouleh ingredients together with the couscous and place it onto a serving dish.

Yogurt dressing

  • Mix the yogurt with the reserved fried spice paste, add a squeeze of honey and lemon juice, and season with salt and pepper.
  • Place the sliced chicken shawarma onto the tabbouleh, scatter over any extra herbs and flaked almonds, and drizzle with the yogurt dressing.

Notes

If you are short on time, you can skip frying the spices off and the long marinade in the fridge.
Toss the chicken and chickpeas in the dry spices quickly without frying them off first.
Preheat the oven tray for a minute with a tablespoon of olive oil on it and let it get hot.
Then add the chicken and chickpeas to the tray and toss them, and the hot oil will quickly cook the spices. Take care using this method, and don't forget about the tray with the oil in the oven.

Nutrition

Calories: 648kcalCarbohydrates: 61gProtein: 34gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 113mgSodium: 215mgPotassium: 853mgFiber: 8gSugar: 13gVitamin A: 2181IUVitamin C: 27mgCalcium: 167mgIron: 5mg
Tried this recipe?Let us know how it was!

Creamy Flageolet Beans With Garlic, Sage & Pancetta

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A deliciously Creamy Flageolet Beans Recipe that makes the most of this delicate French bean. I often use flageolet beans in France when I am private cheffing, and cooking with them at home always brings back wonderful memories of Provence. It's the perfect comforting side dish.

A cast iron skillet filled with creamy flageolet beans cooked in creme fraiche, garlic and sage.
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Best Flageolet Beans Recipe

French flageolet beans are small, green beans that are actually haricot beans harvested and dried before they are fully ripe. They are used extensively in French cuisine and have a delicious texture and delicate flavor. Cannellini beans are probably the closest substitute for flageolet beans if you cannot get ahold of any for this French-style recipe.

Flageolet beans cooked in crème fraîche are perfectly creamy, and the garlic, sage, and pancetta add a hit of flavor. I like to use this flageolet beans recipe as a backdrop for meat, or enjoy it on its own. I often serve it with duck, roast lamb, or roast chicken, as it can almost double as a sauce. It's rich and flavorful, with a bit of bite, but also smooth and creamy.

Ingredients

The ingredients for creamy flageolet beans laid out on the counter. Fresh sage, garlic cloves, lardons, flageolet beans and creme fraiche.
  • Flageolet beans (canned, and including their water)
  • Diced pancetta, lardons, or streaky bacon cut into strips
  • Garlic
  • Sage
  • Creme Fraiche (make sure it's full fat)
  • Unsalted butter
  • Salt and pepper

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make this flageolet beans recipe

How to cook flageolet beans

If you buy dried flageolet beans, you will need to cook them before making this recipe.

Soak dried flageolet beans in a saucepan of cold water at room temperature for 12 hours or overnight.

Drain the beans and then cook them in a saucepan of salted simmering water for 1 hour or until tender. Add a bay leaf for extra flavor if you have one.

For this recipe, I like to include the canned beans water to keep it moist. Generally, there is around 300 ml or 1.5 cups of water in every can of tinned beans. So, if you cook the beans from scratch, reserve some of that cooking water.

How to make this flageolet beans recipe

Preheat the oven to 150C/300F.

Heat some butter in a cast iron skillet or other ovenproof dish that is also suitable for the stovetop.

Fry the pancetta or diced bacon until crispy, then remove to a paper towel-lined plate.

Finely dice the garlic and almost crush it to a paste, then fry it in the pan for a minute or so with a pinch of salt, but don't let it burn. Stir in the finely chopped sage leaves for the final 20 seconds to crisp them up and let them become fragrant.

Garlic and sage frying in a cast iron skillet.

Add the cooked flageolet beans and their water, and stir through the creme fraiche and the crispy pancetta. Season with salt and cracked black pepper.

Bake the creamy flageolet beans casserole for 45 minutes to one hour until it is bubbling, browned at the edges, and the sauce has thickened.

Remove the baked flageolet beans from the oven and allow to stand for 5 minutes before serving.

Top tip

I use a lot of garlic in this flageolet beans recipe. Feel free to add less, but it does work really well if it is strong. The creaminess of the creme fraiche will also absorb a lot of flavor.

Baked flageolet beans in a cast iron skillet.

How to serve

This is one of the best flageolet beans recipes because it's so versatile and low maintenance. I often spread a large spoonful onto a warmed plate and top it with slices of lamb rump roast or other meats. It's a great way to plate, and the meat juices seep into the creamy, garlicky flageolet beans with sage and pancetta and give it all the most divine taste.

Ingredient swaps and variations

You can easily leave out the pancetta in this baked flageolet beans recipe if you prefer. Use bacon if that's all you can find, but this will be a bit oilier.

Flageolet beans can be hard to come by if you aren't in France. So swap them out for cannellini beans, butter beans, white kidney beans, or any other white bean. Avoid pinto beans, black beans, or red kidney beans.

If you cannot find crème fraîche, avoid the temptation to swap it for sour cream. The lower fat content can muck things up and curdle due to being less stable when heated.

Instead, use regular double cream (heavy cream), but don't add the bean water, or it will be too runny. I highly recommend you use crème fraîche as it has the most delicious taste and texture and just the right amount of acidity to stop this dish from being too rich.

Storage and Freezing

Store the flageolet beans in the casserole dish or an airtight container in the fridge. Ensure they are covered well, as fat absorbs flavor, and they can end up tasting like other things you might have in the fridge. Reheat them in the oven or the microwave.

What equipment to use

I prefer to make this creamy flageolet beans recipe in my cast iron skillet as it can go in the oven and has excellent heat distribution. It also makes this recipe even easier as it is just one pan for the whole thing!

Other comforting side dishes

Looking for other recipes like this easy flageolet beans side dish? Try these:

Rosanna Stevens, founder of Rosanna ETC standing in a kitchen holding a bottle of wine and two wine glasses.

Have you tried this recipe?

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

📖 Recipe

Creamy flageolet beans in a cast iron skillet.

Creamy Flageolet Beans With Garlic, Sage & Pancetta

Rosanna Stevens
A delicious Creamy Flageolet Beans Recipe that makes the most of this delicate French bean. It's the perfect, comforting side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine French
Servings 4 servings
Calories 539 kcal

Equipment

Ingredients
 

  • 1 tablespoon unsalted butter
  • 150 grams (5 oz) cubed pancetta or bacon cut into strips
  • 4 cloves garlic
  • 20 grams (2 tablespoon) sage approx 16 leaves
  • 800 grams (31 oz) flageolet beans 2 cans - and their water
  • 300 ml (10 oz) creme fraiche full fat

Instructions
 

  • Preheat the oven to 150℃/300℉
  • Heat the butter in a cast iron skillet or other ovenproof dish suitable for the stovetop.
  • Fry the pancetta or bacon until crispy, then remove to a paper towel-lined plate.
  • Fry the finely diced garlic and finely chopped sage with a pinch of salt until fragrant, then stir in the beans and their water.
  • Stir through the creme fraiche and crispy pancetta, and bake the flageolet beans in the oven for 45 minutes to one hour. The sauce will thicken, and the edges will go crispy and brown.
  • Remove from the oven and allow the baked flageolet beans with garlic, sage, and pancetta to stand for 5 minutes before serving.

Notes

You can swap the flageolet beans for two cans of cannellini beans, butter beans, or any other white bean.
Do not use sour cream instead of creme fraiche, as it can curdle. Use double cream/heavy cream as a substitute, but do not use the bean water in this instance, or it will be too watery. 

Nutrition

Calories: 539kcalCarbohydrates: 48gProtein: 22gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 32mgSodium: 334mgPotassium: 1004mgFiber: 10gSugar: 3gVitamin A: 102IUVitamin C: 1mgCalcium: 167mgIron: 6mg
Tried this recipe?Let us know how it was!
Flageolet beans recipe cooked with garlic, sage and pancetta.

The Best Tips For Party Hosting Like A Pro (From a Private Chef)

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Party Hosting Like A Pro: your ultimate DIY guide. Hosting comes as second nature to some, but can fill others with dread. This party planning guide has everything you need to be the host with the most, whether it's an intimate dinner for 10 or a wedding for 100.

Tips for party hosting montage image.

I worked in events for more than a decade before retraining as a chef, going to wine school, and founding Rosanna ETC (read more about me here). So I'm full of stories, like the time I had to run out and buy emergency sandwiches for the British royal family or when I had to play music to baboons for a week to prepare them for a music premiere happening at the zoo. I've ordered more canapes, addressed more envelopes, and opened more bottles of wine than I care to remember, and the result is a hefty chunk of experience that I think is invaluable to anyone planning a party, DIY style!

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📝 How to start planning a party

First and foremost, start with the holy trinity of DIY party planning and create the following documents:

  1. Schedule: A detailed hour-by-hour breakdown of the event that shows the setup, things like food and drinks service, and any entertainment. This will help you keep on track with timings and ensure you don't forget anything.
  2. Guest list: Who is coming, their plus one (if applicable), and anything important to note, like dietary or accessibility requirements.
  3. Budget: Keep track of your spending by creating a budget and noting all the costs. Give yourself a contingency of 10% for any unforeseen expenditure.

🪩 Party Hosting FAQ

Here are the common components of a party, and all of my best tips and nuggets of experience on each one. This is my ultimate DIY party planning guide.

✉️ Invitations

Traditionally, it is customary to invite guests 6-8 weeks in advance of an event. However, if it is a wedding, a 3–4 month window is more advisable, especially if it is a destination wedding! Sending a digital Save The Date as soon as you know when the event is happening is wise to give your event VIPs enough notice to ensure their attendance.

Physical invitations are rarer these days but add a very classy edge. However, asking for RSVP via email or phone is much easier than asking for return mail.

Websites like Paperless Post allow you to send personalized email invitations, receive responses, and track guest names and special requirements all in one place.

🍽 Food

What type of food to serve at a party?

Are you hosting a served sit-down meal, a buffet lunch, a casual mixer with simple snacks, or a formal drinks party with platters of canapes? It is important to plan the vibe of the event and also know your limitations and what is feasible. A plated 3-course meal plus added amuse bouche for 30 is impossible with one person in the kitchen! But a cold buffet lunch can be, or a series of grazing boards. If you are serving a seated meal, consider hiring staff to help serve and clear. Allow 30-40 minutes to serve, eat, and clear each meal course in your schedule.

Normally, canapes would be served before a meal or during a shorter drinks party. Bowl food is more substantial and would be served at a standing party in the place of a sit-down meal.

Salmon roe canapes on a serving platter.

How many canapes per person?

Canapes are served before a meal or during a drinks reception. Bowl food is served in the place of a sit-down meal. A combination of both, plus some static snacks like nuts, olives, and dips, will work well at a party with no formal dinner. The other option is creating a grazing platter or charcuterie board with cold meats and cheeses for guests to pick from.

Allow 10 canapes/hors d'oeuvres per person per hour the event is going on. If you only serve canapes and bowl food, I will allow for 10 canapes per person and 3 bowls. Then, later in the evening, serving dessert canapes or putting out petit fours can be fun.

Top Tip

Serving a cold starter is an excellent way to save time, as you can make and plate it ahead and have it on the table ready for guests when they sit down. This gives you time to work on the main course. Similarly, making a dessert ahead of time will be a real boon if you are busy hosting and don't want to keep disappearing to the kitchen.

🥂 Drinks

At one end of the spectrum, you can simply place bottles on the table and in an ice bucket for guests to serve themselves. For larger, more formal events, you can hire a bartender and servers to walk around and do top-ups.

If your bar offers simple pre-made drinks (for example, just wine and beer), allow 2 bartenders per 30 guests. If you offer a cocktail menu, increase it to 2 bartenders per 15 guests.

How many cocktails per person?

Cocktails are a fun way to put your spin on an event. Create your own, or serve your favorites. Allow 3 cocktails per person per hour. Serve more than that, and you risk having to pick people up off the floor and roll them out the door.

Making jugs of cocktails is a great way to mix things up (no pun intended) without making everything individually. Check out my round-up of the best cocktail jug recipes.

How much wine to buy for a party?

Allow 3 glasses per person per hour for a drinks reception or half a bottle per person for dinner. There are 6 small glasses of wine in each standard-sized bottle, with a 125ml or 5oz serving size. To decide how much wine to buy, divide the total number of glasses you need by 6 to get the number of bottles to buy. Then, add a 10-15% contingency to ensure you don't run out.

Wine glasses filled with tasting measures of white wine at a wine tasting.

Red wine vs white wine

As a very (very) general rule, men tend to drink more red wine, and women tend to drink more white or rose wine, so this will partly depend on the gender demographic of your guests. It also depends on the season. In colder weather, guests will drink more red wine, and a menu will be more likely to feature items that pair better with red wine, with the opposite being true for events in spring and summer. For an easy split, I'd suggest a 60/40 ratio of red to white in winter and a 40/60 ratio of red to white in summer.

Read my basic food and wine pairing tips to know what to serve at a dinner party.

What soft drinks to serve

Serve two soft drink options or mocktails in addition to still and sparkling water. More people abstain these days, and only so much elderflower cordial one person can ingest. I like to offer something with ginger beer, like my homemade redcurrant cordial.

Top Tip

If serving champagne or sparkling wine, fill the glasses halfway to the top 15 minutes before guests arrive. Then, 5 minutes before the start time, fill them to the top. Always keep sparkling wine in the fridge or ice buckets so that it is served chilled.

🎶 Music and Entertainment

Playlist like a pro

Unless you have hired musicians or a DJ, the music is up to you. Make playlists ahead of time and make sure they are long enough for the duration of the event or section of the party.

Live music

A live band is a fantastic way to create an atmosphere, but make sure you have the space for them, and make sure you factor in breaks and what music to play at those times. Ask the band what floor space they need, anything like lights or chairs, and what audio setup they need. Be sure to offer them food and drink!

🎤 Speeches

Ask any speech givers to practice and time their speeches so you can add them to the schedule. If they need a microphone, ask them to come early and practice with the mic before the event starts. Plan for how they are going to get the microphone. Will it be handed to them, and by whom, or will it be on the stage on a mic stand?

If you are the host, you should also prepare a few simple words. Even if you don't want to make a speech, it might be sprung upon you!

Party hosting decor from a florist.

💐 Decor

To really push the boat out, hire a florist to make some elegant and seasonal floral table displays. But it is possible to elevate the event space with a few simple tweaks if you'd prefer not to. Dried flowers can add an impact while being cheaper, and they will last past the event date, so you can enjoy them for much longer.

Candles are an excellent way to sort out both decor and lighting. Everyone looks good in candlelight, and it adds tremendous ambiance, too.

Food can also work well as cheap decor ideas for an event. For example, you can use pumpkins and other ornamental squash as cute items to group together on tables with candles over October and November.

At Christmas, use Christmas tree ornaments and baubles in the same way. In summer, use lemons and limes. Empty shells can also work well if you are serving seafood!

A candle on a laid dinner table being lit by a match.

💡Lighting

Lighting is so important, so make sure the room is not too light or too dark. Candles are a lifesaver, but make sure they are safe and won't set fire to anything or anyone.

Uplighters around the room's edges in colors that suit your theme always look great and professional. Be mindful that warm colors like pink and yellow/gold will be more flattering and inviting than blues and greens. Having a few lamps on at home is better at creating a mood than the main ceiling lights.

👔 Dress Code

People like to have a dress code to judge the event's tone and know what to wear. Decide on formal, semi-formal, or informal, depending on the style of the event and what atmosphere you want to create. A formal dress code adds gravitas but can be inappropriate in some venues or formats (e.g., you probably wouldn't generally stipulate Black Tie/Tuxedo for a backyard BBQ).

It can be simple, and you can have fun! Some examples include 'Beach Fabulous,' 'English Countryside Glam,' 'A Day at the Races,' 'Christmas Sparkle,' 'Halloween Horror'

Sometimes, it can help to send guests a mood board on Pinterest to ensure and give options.

If there are items that are not suitable for whatever reason, be clear on this, too. For example, 'no shorts,' 'no open-toe shoes,' 'no hats,' etc.

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried these tips?

If you use any of these tips, I'd love to hear how it went! Consider leaving a comment on this post. Your feedback helps other readers and is greatly appreciated.

More hosting tips

Quick & Easy Pickled Red Onions Recipe

by Leave a Comment

Pickled red onions are a great garnish for food, giving you a tangy kick of flavor and a bright pop of vibrant color. This quick recipe for pickled red onions has them ready to enjoy within a few hours.

Pickled red onions in a jar on a worktop.

🛒 Ingredients

  • 1 Red onion (or purple onion, depending on where you're from)
  • 240ml (1 cup) water
  • 240ml (1 cup) apple cider vinegar (ACV), or plain white vinegar.
  • 50g (¼ cup) raw cane sugar
  • Flaky sea salt
  • Whole pink or black peppercorns
  • Star anise

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make pickled red onions.

👩🏼‍🍳 How to make pickled red onions

Measure the water, vinegar, and sugar into a saucepan and add a generous pinch of salt. Bring to a boil over medium heat while stirring to help the sugar dissolve.

Finely dice the red onions. The finer they are, the quicker they will pickle. Very finely diced pickled red onions can be enjoyed after 1-2 hours. If they are chunkier red onion pieces, it can take much longer.

Place the red onions into clean, sterilized jars and add a teaspoon of peppercorns and a couple of star anise to each one. Pour the hot pickling solution over the top so they are completely covered, but there is still a bit of space at the top of the jar.

Let the onions cool completely, then screw the lids on and refrigerate. The quick pickled red onions are ready when the onions have turned a vibrant pink. I would wait at least 2 hours on average, but it's better if left overnight.

Top tip

Sterilize your jars by washing them and then placing them on a tray in the oven for 15 minutes at 160°C/320°F

❄️ Storage and Freezing

Store pickled red onions in sterilized jars in the fridge for up to 2 weeks.

🍽 How to serve

Serve pickled red onions as an easy garnish idea for dishes like chicken shawarma salad with harissa yogurt dressing. They're also great in sandwiches or wraps or on top of dips.

🍷Wine Pairing

Rather than wine, I'd use the leftover pickle juice to make a Pickle Martini. The vinegar breaks down the color of the red onions and turns the pickled onion pink, giving you a lovely colored drink.

🥣 Equipment

You will just need a saucepan and some clean jars, which is easy!

Looking for other recipes like this? Try these:

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

📖 Recipe

Pickled red onions in a jar on a worktop.

Quick & Easy Pickled Red Onions Recipe

Pickled red onions are a great garnish for food, giving you a tangy kick of flavor and a bright pop of vibrant color. This quick recipe for pickled red onions has them ready to enjoy within a few hours.
Print Recipe Pin Recipe
Prep Time 15 minutes
pickling time 6 hours
Total Time 6 hours 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 37 kcal

Equipment

Ingredients
 

  • 1 large red onion
  • 240 ml (1 cup) water
  • 240 ml (1 cup) apple cider vinegar or white/ white wine vinegar
  • 50 grams (¼ cup) raw cane sugar
  • 1 teaspoon salt
  • 1 teaspoon whole peppercorns
  • 4 star anise

Instructions
 

  • Measure the water, vinegar, and sugar into a saucepan and add a generous pinch of salt.
  • Bring the pickling solution to a boil, stirring to allow the sugar to dissolve.
  • Finely dice the red onions into thin strips and place them into prepared sterilized jars.
  • Pour the hot pickling liquid over the red onions. Make sure the onions are completely covered but that there is still around a finger width margin of space at the top of the jars.
  • Let the pickled onions cool before screwing on the lids and placing them in the fridge. Leave them overnight and then consume within 2 weeks.

Notes

The pickled red onions can be enjoyed after a couple of hours if sliced thinly enough, but are best left overnight. 

Nutrition

Calories: 37kcalCarbohydrates: 7gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 393mgPotassium: 77mgFiber: 1gSugar: 5gVitamin A: 6IUVitamin C: 1mgCalcium: 17mgIron: 0.5mg
Tried this recipe?Let us know how it was!

Roasted Beetroot & Feta Salad With Balsamic Hot Honey Dressing

by Leave a Comment

Here's an easy winter salad that will warm you up! Roasted beetroot and feta salad with balsamic hot honey dressing served on a bed of warm puy lentils. It's fiery, tangy, full of seasonal flavor, and super simple to throw together.

Four plates of feta and beetroot salad on a worktop.

I make this as a starter for dinner parties or an easy, healthy lunch. It stores well, and you can adjust the spice levels to suit you. But chili and beetroot go so wonderfully together, and the heat is tamed by the feta cheese, so I recommend going in strong!

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🛒 Ingredients

  • Whole raw beetroot
  • Puy lentils - I prefer these as they have the best texture, but other green or brown lentils will work (don't use red or lentils lentils).
  • Feta cheese
  • Garlic
  • Red chili peppers
  • Olive oil
  • Balsamic vinegar
  • Honey
  • Chives

See the printable recipe card at the bottom of this post for quantities and step-by-step directions on how to make roasted beetroot and feta salad with hot honey balsamic dressing.

👩🏼‍🍳 Instructions

Preheat the oven to 150C/300F

Place the beetroot in an oven-proof dish and roast for 1.5 hours. Allow them to cool for 5-10 minutes before gently removing the skins. Slice into segments.

Meanwhile, cook the puy lentils according to package instructions, and when they are done, drain, stir through some olive oil, and season with salt and pepper.

Make the balsamic hot honey dressing by heating oil in a saucepan and gently fry the garlic and fresh chilies. Add the balsamic vinegar and allow it to reduce for 30 seconds before adding the honey. Turn off the heat and leave to infuse.

Arrange the roasted beets on a bed of warm lentils and crumble the feta cheese on top. Drizzle with the balsamic hot honey dressing and garnish with fresh chopped chives to serve.

Roasted beetroot and feta salad with balsamic hot honey dressing on a bed of puy lentils.

Top tips

Don't wait until the roasted beetroot is completely cooled to remove the skins, as they are much easier to peel when warm.

Leave the seeds in the chilis to make the dressing spicier. You can use dried chili pepper flakes instead if this is all you have.

You can buy cooked beetroot and pre-cooked lentils (canned lentils or the ones in pouches) to save time if easier.

🍽 How to serve

You can swap out the lentils for lettuce to make this salad even lighter or serve it on the side of some grilled meats to make it more substantial. I sometimes use other grains like wild rice as well as a base.

Check out the summer version of this dish, my heirloom tomato and hot honey salad.

🍷Wine Pairing for beetroot feta salad

Beetroot has an earthy, slightly sweet flavor, and the other components of this salad are spicy and tangy.

🥣 Equipment

A couple of saucepans to make the dressing and cook the lentils in, and an ovenproof dish to roast beets.

A close up of roasted beetroot and feta salad with puy lentils and hot honey balsamic dressing.

❄️ Storage and Freezing

Store leftovers in an airtight container in the fridge and consume within 3-4 days. You may want to leave it out to come up to room temperature before enjoying it, as the flavors will be better.

Looking for other recipes like this roasted beetroot and feta salad? Try these:

Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

📖 Recipe

Roasted beetroot and feta salad with balsamic hot honey dressing on a bed of puy lentils.

Roasted Beetroot & Feta Salad With Balsamic Hot Honey Dressing

Roasted beetroot and feta salad with balsamic hot honey dressing served on a bed of warm puy lentils. It's fiery, tangy, full of seasonal flavor, and super simple to throw together.
Print Recipe Pin Recipe
Prep Time 1 hour 45 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Main Course, Salad
Cuisine American
Servings 4 people
Calories 445 kcal

Equipment

Ingredients
 

  • 4 Beetroot whole, raw
  • 500 grams (15 oz) Puy lentils
  • 200 grams (7 oz) Feta cheese
  • 2 tablespoon Balsamic vinegar
  • 4 tablespoon Honey
  • 2 Chili peppers
  • 2 cloves Garlic
  • 1 tablespoon Fresh chives
  • 2 teaspoon Olive oil

Instructions
 

  • Preheat the oven to 150℃/300℉
  • Place the beets into an ovenproof dish and roast for 1.5 hours until tender. Wait for 5-10 minutes, and then gently peel them. You should be able to almost push the skins off. Slice the beets into segments or rounds.
  • Meanwhile, cook the lentils according to the packet instructions. Once cooked, drain and stir through a drizzle of olive oil, and season with salt and pepper.
  • Finally, make the balsamic hot honey dressing. Heat a teaspoon of oil in a saucepan and gently fry the garlic and fresh chilies until fragrant. Add the balsamic vinegar and allow it to reduce down for 30 seconds before adding the honey. Turn off the heat and leave to infuse.
  • Spoon the warm lentils onto plates and top with the segments of roasted beetroot. Crumble feta cheese on top and drizzle with the hot honey balsamic. Garnish with fresh chopped chives to serve.

Notes

Use store-bought cooked beets and pre-cooked (or canned) lentils to make this recipe even faster. 

Nutrition

Calories: 445kcalCarbohydrates: 53gProtein: 22gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 637mgPotassium: 330mgFiber: 9gSugar: 25gVitamin A: 337IUVitamin C: 5mgCalcium: 267mgIron: 1mg
Tried this recipe?Let us know how it was!

Top 12 Best Alternatives to Turkey at Christmas or Thanksgiving

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Are you hosting this year and looking for the best alternatives to turkey? Whether you're cooking for a smaller crowd, or simply bored and want to try something new, here is what you can prepare instead. This list of the best alternatives to turkey all still have the 'wow' factor but will give you something a bit different this festive season.

Best alternatives to turkey.
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Top Thanksgiving or Christmas Roast Recipes

1. Roast Capon Chicken

A whole roast capon chicken on a serving platter surrounded by herbs, next to a bowl of cranberry sauce.

I am a complete convert to Capon. A Capon chicken is a male castrated chicken, and therefore, it is larger than the normal ones you buy from a butcher and will easily serve 6-8 guests (or more). However, its unique characteristic is that it is so flavorful and juicy. The meat is incredibly succulent, and once you've tried it, you will really resist going back to turkey. You can buy Capon from most butchers.

Roast capon chicken recipe

2. Oven Baked Glazed Gammon

Glazed gammon.

Baked gammon is such an easy choice as it can be enjoyed hot or cold, and it goes with all the traditional side dishes. Make this version with a crunchy demerara sugar and mustard glaze, heightened with festive spices.

Oven Baked Glazed Gammon Recipe

3. Standing Rib Roast

Carved standing rib roast on a wooden carving board.

You can't go wrong with a standing rib if you're looking for an impressive alternative to turkey at Christmas. I use the off-oven method, which gives the most perfectly pink, juicy meat. Serve with an easy bearnaise sauce.

Standing rib recipe

4. Whole Roast Duck

A whole roasted duck carved into portions on a serving plate.

Duck is rich and decadent, so it works incredibly well for special occasions, such as a Christmas roast instead of turkey. Roast duck is a great alternative to turkey and will serve 4-6 guests depending on the size and your other dishes.

Roast duck recipe

5. Roast Salmon En Croute

roast salmon en croute on a chopping board.

Why not serve an impressive fish recipe instead of turkey for Christmas? This salmon en croute is moist and juicy on the inside, wrapped in a flaky puff pastry casing. An easy dill cream sauce finishes it off. It will please pescatarians and is much easier than it looks, but no one will know.

salmon en croute recipe

6. Roasted Spatchcock Chicken

Roasted citrus and herb spatchcock chicken in a shallow dish surrounded by spring vegetables.

Need to make a roast, fast? Spatchcock a chicken, and it will be ready in under an hour. It can still serve 4-6 guests, and the citrus herb marinade is very flavorful. Add orange instead of lemon for a more festive edge.

Roasted Spatchcock chicken recipe

7. Crispy Roast Leg of Lamb

Crispy roast lamb leg on a wooden chopping board.

Roast lamb leg is a personal favorite of mine and really does tick all the boxes when it comes to a delicious alternative to turkey at Christmas. It's crispy on the outside, juicy and pink on the inside, and flavored with garlic and rosemary.

crispy roast leg of lamb recipe

8. Pork Wellington

Pork tenderloin wellington

If serving beef Wellington seems like too much (and too expensive), then try this. The pork fillet is tender and juicy, wrapped in prosciutto, and stuffed with porcini mushrooms. It is remarkably easy (much easier than beef Wellington), and the recipe includes an easy mustard pan sauce to serve with it.

Pork wellington recipe

9. Juicy Lamb Rump Roast

Lamb-rump-roast-being-carved-for-a-dinner-party.

If you want to make something delicious but on the smaller side, try a lamb rump roast. It will be perfect for 2-3 guests, and is super juicy and delicious. This recipe lets it rest in a rosemary butter, giving it the most delicous taste.

Juicy lamb rump roast recipe

10. Beef Wellington

Here's a pure classic full of decadence. You will need a bit of time and patience (and cash), but it is well worth the effort to pull off this piece of gastronomy. A center-cut piece of Chateaubriand wrapped in mushroom duxelles, prosciutto, and flaky puff pastry. It makes a great statement on the table, and everyone loves it.

beef wellington recipe

11. Roast Goose with Orange & Five Spice

Goose is a rich and fatty bird and more of an unusual alternative to turkey at Christmas yet still traditional. This recipe is flavored with orange and five spice to add an aromatic edge to your festive dinner table.

Roast goose recipe

12. Stuffed Four-bird Roast

A stuffed four-bird roast with turkey, duck, pheasant, and guinea fowl is a bit of an undertaking, but what a spectacular alternative to turkey! It's the ultimate centerpiece dish for Christmas or Thanksgiving dinner and one that none of your guests will ever forget.

Stuffed Four-bird Roast recipe

Side dishes to serve

📖 Recipe

Top 12 best alternatives to roast turkey.

Top 12 Best Alternatives to Turkey at Christmas or Thanksgiving

Rosanna Stevens
Looking for the best alternatives to turkey? Whether you're cooking for a smaller crowd or simply bored and want to try something new, here is what you can prepare instead.
Print Recipe Pin Recipe
Course Main Course

Ingredients
 

Instructions
 

  • Find your favorite recipe(s)
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Oven Baked Glazed Gammon With Mustard & Spiced Demerara Sugar

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Juicy Oven Baked Glazed Gammon smothered in a Dijon mustard, mixed spice, and demerara sugar glaze. It's the perfect baked gammon recipe for Christmas or Thanksgiving but tastes equally good in sandwiches or with some salad at any time of year.

Glazed gammon.
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Best glazed gammon recipe

This juicy gammon joint has a crunchy demerara sugar glaze flavored with mustard and fragrant spices, which really complement the savory ham. I prefer oven-baked gammon to boiled gammon as it retains more flavor, but we cook it "en papillote" in a low oven before adding the gammon glaze and blasting it with heat at the end to keep the meat as moist and juicy as possible.

Ingredients

  1. Gammon - an unsmoked gammon joint is best for this recipe. A 2kg joint or 4.5 pound joint of gammon will serve around 6-8 people.
  2. Dijon Mustard
  3. Demerara sugar - Use this minimally processed sugar for the best flavor, which is full of molasses and caramel undertones. Substitute with dark brown sugar if you can't find any.
  4. Ground Mixed Spice - This is a widely available blend of spices that contains cinnamon, mace, cloves, and nutmeg (among others) and tastes delicious with baked gammon.

See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to cook a gammon joint.

How to cook a gammon joint

Soak the gammon in a bowl of water overnight in the fridge. Submerging the gammon joint in a bowl of water will draw out excess salt. I like to swap out the water once, so if I put the gammon in the water at night before bed, I refresh the water in the morning and then cook it at lunchtime.

Place the gammon on a large sheet of aluminum foil on a baking tray, wrap it over, and fold the edges to make a sealed parcel. This helps the gammon to semi-steam as it cooks, keeping it super moist.

Bake the gammon in a preheated oven at 150℃/300℉ for one hour. If you can't hear it sizzling in its foil parcel after this time, leave it inside for a further 15-30 minutes. This will partially depend on the size of your gammon. As an FYI, the internal temperature for gammon is best at 68℃ / 155℉.

Take the gammon out and turn the oven up to 200℃/400℉.

Glaze the gammon joint. Spread the surface of the gammon all over with Dijon mustard. Mix the sugar and mixed spice together, and then sprinkle it on top. Press it on with your hands to form a thick, even crust. Some will fall off, don't worry about it. It will make a truly delicious, sticky sweet sauce with the meat juices in the bottom of the pan.

Return the gammon to the hot oven for 15-30 minutes until the demerara sugar glaze has caramelized and is bubbling.

Rest the gammon for 15 minutes before carving. Alternatively, refrigerate and serve chilled.

A collage of images showing the recipe instructions step by step. Gammon on a baking tray, wrapped in a foil parcel, being covered in mustard and sugar glaze.

Top tip

A sugar glaze can burn quickly, so keep an eye on it. Use your oven light if you have one! Instead of turning the oven up, you can also just switch to the grill/broiler setting.

How to serve baked gammon

Glazed gammon can be served warm or cold, as a main dish, or on the side of other meats, like turkey or roast capon chicken, at Christmas. I like serving it alongside honey-glazed carrots en papillote and crispy garlic potato roses.

Leftover gammon tastes great with kohlrabi, carrot, and apple coleslaw and a crisp green salad.

A sliced gammon joint on a carving board with a stack of plates.

Wine pairing for gammon

A Grenache can handle the spice and sweetness of the glaze, so Rhone Valley reds will work well with baked glazed gammon joint. For white wines to serve with glazed gammon, a Reisling can work well.

Read more basic food and wine pairing tips here.

Equipment

You will need a large bowl or saucepan to soak the gammon in overnight. Then, bake gammon on a large foil-lined baking tray.

Storage and freezing

Store baked gammon covered in the fridge and consume it within 3-4 days. You can also freeze cooked gammon for use at a later date. I double-wrap it in plastic food wrap and foil. Defrost and consume within a month.

FAQ

What is gammon?

Gammon is a cured, uncooked ham joint taken from the hind leg of a pig.

Do you have to soak gammon?

It is recommended to soak gammon as the curing process leaves it quite salty, and this draws excess salt out before cooking gammon.

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Rosanna Stevens, of Rosanna ETC, wearing chef's whites and holding champagne glasses.

Have you tried this recipe?

If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.

📖 Recipe

Glazed gammon.

Oven Baked Glazed Gammon With Mustard & Spiced Demerara Sugar

Juicy Oven Baked Glazed Gammon smothered in a Dijon mustard, mixed spice, and demerara sugar glaze. Perfect for Christmas or Thanksgiving, but tastes equally good in sandwiches or with some salad at any time of year.
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 1 hour 20 minutes
Total Time 1 day 1 hour 20 minutes
Course Main Course
Cuisine British
Servings 8 servings
Calories 353 kcal

Equipment

Ingredients
 

  • 1 Gammon joint (2kg/4.5 pounds)
  • 2 tablespoon Dijon mustard
  • 150 grams (0.75 cups) Demerara sugar
  • 1 teaspoon Mixed spice

Instructions
 

  • Soak the gammon overnight in a saucepan of water in the fridge to draw out excess salt.
  • Preheat the oven to 150℃/300℉
  • Place a large piece of aluminum foil on an oven tray. Place the gammon on top and wrap the foil over, sealing the edges to make a parcel.
  • Bake the gammon joint in the foil parcel for 1 hour. If you cannot hear it sizzling after this time, or if your joint is larger, leave it in the oven for a further 15-30 minutes.
  • Take the gammon out and turn the oven up to 200℃/400℉.
  • Undo the parcel and fold the foil down on one side. Spread Dijon mustard over the top of the gammon. Mix the sugar and spice together, and sprinkle/press this on top to form a coting.
  • Bake the gammon (uncovered) in the hot oven for a further 20 minutes until the sugar coating has caramelized. Watch it so it doesn't burn.

Notes

You can use the grill/broiler setting to caramelize the sugar glaze instead if you prefer. 
Unsmoked gammon is best for this recipe. 

Nutrition

Calories: 353kcalCarbohydrates: 13gProtein: 55gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 155mgSodium: 232mgPotassium: 908mgFiber: 0.2gSugar: 12gVitamin A: 21IU