Cooking Together- festive recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners around Christmas time. 

You Cooked:

Starter: Prawn Cocktail with Homemade Seafood Sauce

Main: Roasted Pork Fillet in Parma Ham with Spiced Carrot Puree, Sauteed Sprouts, Parmentier Potatoes & Red Wine Jus 

Dessert: Lemon Posset

Prawn Cocktail


240g of cooked prawn, peeled
Tomato sauce
20g of onion, finely chopped
1/2 garlic clove, finely chopped
1 tbsp of rapeseed oil
300g of cherry plum tomatoes, chopped into small chunks
1 lemon, juiced

Prawn cocktail sauce

10ml of white wine vinegar
1 egg yolk
1 drop of Tabasco
1 drop of Worcestershire sauce
20ml of grapeseed oil
To plate
Lambs leafs or peashoots 
2 lemons, halved
20 sprigs of dill, picked
1 cucumber cut into cubes 
1 crusty brown loaf




1. To make the tomato sauce, gently sweat the onion and garlic with the oil in a sauce pan over a low heat
2. After 2 minutes, add the tomatoes and lemon juice. Gently simmer for 10 minutes
3. Strain into a fresh pan. Discard the pulp. Simmer for approximately 30 minutes or until the purée is very thick
4. To make the prawn cocktail sauce, ensure all the ingredients are at room temperature. Heat the vinegar in a microwave for 10 seconds


5. In a small bowl whisk the egg yolk, Tabasco, Worcestershire sauce and vinegar. While whisking vigorously, slowly pour in the oil as you would if making mayonnaise


6. Once all the oil is added, whisk in the tomato sauce. The result should be a thinnish sauce that perfectly coats the prawns
7. To assemble this prawn cocktail recipe, arrange the salad leaves in four glasses or on small plates. Add the prawns and dress with the sauce
8. Garnish with the lemon, dill and cucumber balls. Serve with a chunk of crusty brown bread


Roasted Pork Loin

  • 1 Pork Tenderloin
  • 3 slices of parma ham
  • 6 sage leaves
  • 2 cloves of garlic 
  • 1/4 cup dijon mustard
  • salt and pepper


  1. Mince the garlic using salt. Chop the sage and add both to a large bowl or tray. 
  2.  Add a spoonful of mustard and a good pinch of cracked black pepper. 
  3. Mix together with a tablespoon of oil and then rub all over the pork.
  4. Sear the pork in a hot pan until golden brown on all sides. Leave to cool for a few minutes and them wrap in the ham.
  5. Roast at 200 for 12-15 minutes. Rest and carve to serve.  

Spiced Carrot Puree


  • 4 large carrots
  • 1 garlic clove
  • 1 pinch safron
  • 1/2 tsp ginger
  • 1/2 tsp cumin
  • pinch of chilli flakes
  • salt and pepper


  1. Peel and chop the carrots, add to a pan of salted water and bring to the boil. Cook until soft.
  2. Drain the carrots and let them dry for a few minutes, then add to a blender along with the other ingredients.
  3. Blend until smooth. Ad a little olive oil if needed and check the seasoning.



Shredded Sauteed Sprouts


  • 300g sprouts
  • handful of chopped parsley
  • 1 cloves of garlic 
  • salt and pepper


  1. Shred the sprouts in a food processor or with a knife. 
  2. Crush the garlic into a paste with salt. 
  3. Add some oil to a frying pan on a medium-high heat and add the sprouts. Cook for 3-4 minutes until soft before adding the garlic. 
  4. Continue to cook until the sprouts begin to brown. Add the parsley and check the seasoning. 

Parmentier Potatoes


  1. Dice the potatoes into 2cm cubes and add to a mixing bowl
  2. Crush the garlic with salt, add to the bowl 
  3. Add the oil and mix everything together. 
  4. Heat a frying pan until hot and then saute the potatoes until golden brown on all sides. 
  5. Transfer to a baking tray. 
  6. Pick and chop the rosemary and scatter it over the potatoes. 
  7. Bake in the oven for 10-15 minutes until crispy

Red Wine Jus

  • 200ml Red Wine
  • 400ml Beef or chicken stock 
  • 1 bay leaf 


  1. Using the same pan that the pork was seared in, bring the wine to a boil with the bay leaf, and allow to reduce by half.
  2. Add teh stock and allow to reduce by half again. 
  3. Add any juices from the pork roasting try, taste and season. 

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon


  1. Chop the lemongrass in half.
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  5. Take the pan off the heat and stir in the lemongrass.
  7. Strain this into a jug and leave to cool for 20minutes.
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  11. Refrigerate for 6 hours minimum.
  13. Serve with fruit and edible flowers