Small plates

These charming Christmas treats invite you to whip up little bites of joy, each one bursting with festive flavour. Celebrate the season through cosy, homemade bakes and share the warmth of Christmas in every delicious, spirit-brightening bite.

Chocolate and peel truffles

180 ml single cream - 600 g dark chocolate, finely chopped - 110 g mixed peel - Cocoa powder, for dusting

Line a 20 cm square tin with baking paper.

Set a bowl of cream and chocolate over a saucepan of gently simmering water, keeping the base of the bowl clear of the surface. Stir until everything melts into a glossy, silken pool. Fold in the mixed peel and pour the mixture into the prepared tin.

Chill for 3 hours, or until firm enough to hold its shape.

Lift the slab from the tin, cut into squares, and roll each one through cocoa dark little truffles dusted like winter snow. Enjoy chilled or at room temperature.

Host Side Plate
Recipe for Dutch Style Apple Pie. Slice of pie in side plate in front of the rest of the pie.

Dutch Style Apple Pie

Base: 150 g soft butter - 100 g brown sugar - 1 tsp cinnamon - 250 g flour - Pinch of salt - 1 egg - 1–2 tbsp breadcrumbs

Filling: 8 apples, peeled & sliced - 80 g raisins - Splash of rum - 50 g walnuts, chopped - 4 tbsp sugar - 1 tsp cinnamon - 1 egg (for brushing)

Grease a 24 cm springform and warm the oven to 180 °C.

Cream the butter, sugar, and cinnamon into a soft, spiced paste. Work in the flour, salt, and egg until the dough pulls together smoothly, then let it rest in the fridge. Roll out two-thirds and ease it into the tin, lining the bottom and sides. Dust the base with breadcrumbs and chill again.

Let the raisins sit briefly in rum, then fold them through the apples, walnuts, sugar, and cinnamon. Spoon the mixture into the waiting crust.

Roll out the remaining dough and lay it gently over the top, a solid lid or lattice, as you like. Brush with beaten egg.

Bake for 60 minutes, until the crust turns golden and the apples soften beneath. Allow it to cool before slicing, fragrant comfort held in a tender shell.

Clay Side Plate

festive filo wreath

1 wheel of brie - Filo sheets - Cranberry jam (or any you love) - Melted butter - Fresh thyme, to finish

Warm the oven to 180 °C. Brush each Filo sheet with melted butter, then fold it into soft, accordion-like pleats. Tuck the folds around the edge of a round cake pan, forming a loose, golden wreath. Bake for 10 minutes.

Remove from the oven and spoon jam and slices of brie into the warm folds. Return to the heat for 20 minutes, until the cheese melts and the filo turns crisp and amber.

Scatter with thyme and serve warm, flaky, sweet, and gently molten.

Clay Dinner Plate

Blue Cheese Filled Dates

24 Medjool dates - 115 g blue cheese, crumbled - 115 g cream cheese, softened - ½ tsp kosher salt - ¼ tsp freshly ground black pepper - 50 g walnut halves, toasted and split - 6 thin slices streaky bacon - Fresh thyme leaves

Make a neat slit in each date and remove the pit. Blend the blue cheese and cream cheese with the salt and pepper until smooth, then chill until just firm.

Heat the oven to 220°C. Fill each date with a spoonful of cheese and a walnut piece, then wrap in bacon. Bake until the bacon is crisp and golden, turning once or twice.


Finish with thyme, a drizzle of honey, and a thread of olive oil. Serve warm.

Clay Side Plate

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