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If you needed any more reasons why a is the perfect festive treat, we’re serving up three crowd-pleasing recipes to make from your hamper’s contents – conjured up by our own expert chefs and bartenders. Please the vegans in your life with plant-based stuffing; enamour the alcohol aficionados with a Napoleon-inspired cocktail; and delight the chocoholics with Delicious magazine’s quirky twist on the classic cheesecake.
Browse our , choose your favourite and pre-order now for delivery from the 30th October. For more information on corporate hampers and gifting, please visit our .
VEGAN SAGE AND ONION STUFFING
From Executive Chef, Jeremy Bloor
TOP TIP: Find the cranberries in our hamper.
• 5g sage
• 4 shallots
• 200ml soya milk
• 100ml chickpea water
• 4 slices of white bread
• 50g dried sweetened
1. Cut the crusts off the bread, then soak in the soya milk.
2. Finely dice the shallots, then sweat (gently heat) in the olive oil. Add the sage, bread and cranberries before seasoning well.
3. Add the chickpea water. Bake in the oven until golden brown and leave to cool.
From Jasmine Hamlin, Head Bartender
FUN FACT: Nabulio was the childhood nickname of Napoleon, who famously gave his army rations of Courvoisier during the war.
• 30ml (from our hamper)
• 50ml apple juice
• 10ml lemon juice
• A dash of
1. Shake all (except lemonade) and strain into a cubed ice-filled Collins glass. Top with lemonade.
2. Garnish with a dried orange wheel and cranberries.
WHITE CHOCOLATE, LIME AND COCONUT CHEESECAKE
From Karen Barnes, Editor of
"I was delighted when the Harvey Nichols team asked me to select the food and drink for this festive hamper. The challenging part was whittling it down and getting the mix of products just right – it had to be extra special. If you want inspiration for using just one of these items in a different way, this cheesecake (with a lacing of ) is made with the , and it’s one of the best puddings I’ve tasted.
NOTE: You'll need a 8-9cm deep, 20cm diameter loose-bottomed , lightly greased and lined with non-stick baking paper.
1. In a food processor, whizz the biscuits with a pinch of salt to the texture of breadcrumbs. With the motor running, add the butter and whizz until combined. (Alternatively, put the biscuits in a freezer bag and bash to crumbs with a rolling pin, tip into a bowl, then mix in the melted butter.)
2. Firmly press the biscuit mixture into the base and up the sides of the prepared tin, then chill for 30 minutes.
3. Heat the oven to 170°C/ 150°C fan/gas 3½. Put the white chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Stir once or twice, very gently until the chocolate has melted, then take the bowl off the pan and set aside to cool a little.
4. Put the cream cheese, sugar, soured cream, coconut rum*, lime zest and juice in a . Using an electric mixer, beat until combined and smooth. In a separate bowl, beat the cornflour and eggs until smooth, then beat the egg mixture into the cream cheese mixture. Stir in the melted chocolate.
5. Pour the filling into the chilled biscuit case. Put the cake tin on a baking tray and bake for 50-60 minutes until the top is firm at the edges but the centre still has a slight wobble. Turn off the oven and leave the cheesecake to cool inside (leave the door slightly ajar) for 2 hours.
6. Chill the cheesecake for at least 6 hours or ideally overnight. An hour before serving, stir the Lime & Coconut Curd to loosen it, then spoon it over the cheesecake and chill for another hour before .
*If you're tee-total, replace the coconut rum with an extra squeeze of fresh lime.
SHOP THE INGREDIENTS
Perfect for Boxing Day parties – or as an alternative to Christmas cake – Delicious' cheesecake recipe will lend a little zest to your festive feast.