With guests to impress and expectations high, you can’t blame us for wanting to produce a Christmas feast that’s nothing short of perfection. Enter the mouthwatering delights of the Mini British Food Hall. From unexpected seasonings to festive infusions, we dish up our top Christmas recipes to spruce up your seasonal fare with a distinctly Liberty flavour.
THE LIBERTY TWINKLE
- 50ml Liberty London Damson Vodka
- 25ml elderflower cordial
- Lemon zest
- Combine 50ml Liberty London Damson Vodka with 25ml elderflower cordial.
- Top up with prosecco and garnish with a twist of lemon zest.
- Serve in a champagne coupe.
SLOE GIN BRAISED HAM
- 3.5kg ham or gammon joint
- 250ml apple juice
- 1 small onion
- 1 stick of celery
- 1 star anise
- A few peppercorns
For the glaze:
- 2 tbsp dark brown soft sugar
- Several cloves
- 200ml Liberty London Sloe Gin
- Soak the ham overnight in cold water to remove the excess salt.
- Drain ham and weigh it. Put ham in a large pan and pour in the apple juice and enough cold water to cover.
- Add the onion, celery, star anise and peppercorns and bring slowly to just under a boil, simmering gently for 25 minutes per 450g.
- Heat oven to 220°C, Gas Mark 7. Lift out the ham and remove the skin leaving behind an even layer of fat.
- Score a diamond pattern on the fat and stud each diamond with a clove and press on the sugar. Put in a roasting pan just big enough to hold the ham.
- Pour the Sloe Gin around the ham. Roast for 40 mins, basting it now and then until ham looks slightly caramelised.
DULSE ROASTED PARSNIPS
- 8 Parsnips
- Olive oil
- Liberty London Dulse Seaweed
- Sea salt & freshly ground black pepper
- Pre-heat oven to 200°C and place your roasting tray in the oven.
- Top and tail the parsnips and then quarter each lengthwise.
- Take the roasting tray out and add a good glug of olive oil, then place the parsnips in the tray and, with a metal spoon, turn each parsnip over to make sure all sides are completely coated.
- Season with the dulse, sea salt and freshly ground pepper and place in the oven.
- Roast until cooked through, golden and crispy – it should take around 30 mins. Don't forget to turn the parsnips occasionally.
RED CABBAGE WITH PORT
- 1 red cabbage
- 25g butter
- 2 red onions, diced
- Juice and zest of 1 orange
- Liberty London Mermaid Confetti (a good pinch)
- 150ml port
- 1 tbsp red wine vinegar
- Freshly ground pepper
- Remove the outer leaves from the cabbage, cut in half and cut out the core. Use a food processor or a sharp knife to thinly slice the cabbage.
- Heat the butter in a saucepan and gently cook the onions for around 5 mins, then add the rest of the ingredients.
- Bring to the boil, then cover and reduce heat, allowing to simmer gently for around 1 hour.
- Season with pepper and a little extra sprinkle of the seaweed & salt blend to serve.
APPLES IN SLOE GIN SYRUP
- 200g caster sugar
- 400ml water
- 6 Bramley apples
- 1 tangerine
- Half a cinnamon stick
- 10 coriander seeds
- 3 tbsp blackberry jelly
- 150ml Liberty London Sloe Gin
- Put the caster sugar in a saucepan, pour in the water and bring to the boil.
- Peel and core the apples, leaving them whole.
- Lower the apples into the boiling syrup, then reduce the heat to a simmer.
- Peel 3 strips of zest from the tangerine and drop them into the syrup with the coriander stick and coriander seeds.
- Stir in the fruit jelly then add the Sloe Gin and cook for 15-30 minutes, depending on apple size, until tender.
- Watch the apples carefully so that they do not get too soft.
- Serve warm with freshly whipped cream.