3 recipes to make with your Harvey Nichols Christmas hamper.

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Read more Christmas guides: Hamper Buying Guide | Christmas Day Guide | Office Party Outfits

If you needed any more reasons why a Harvey Nichols Christmas hamper 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 2019 Christmas Hampers Brochure, choose your favourite and pre-order now for delivery from the 30th October. For more information on corporate hampers and gifting, please visit our dedicated page.

From Executive Chef, Jeremy Bloor

TOP TIP: Find the cranberries in our Family Feast hamper.

• 5g sage
• 4 shallots
• 200ml soya milk
• 100ml chickpea water
• 100ml olive oil
• 4 slices of white bread
• 50g dried sweetened cranberries
• Seasoning

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 Courvoisier (from our The Drinks Cabinet hamper)
• 20ml John D. Taylor's Velvet Falernum
• 10ml amaretto
• 50ml apple juice
• 10ml lemon juice
• 30ml lemonade
• A dash of orange bitters

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.

From Karen Barnes, Editor of Delicious Magazine

KAREN says...
"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 rum) is made with the Lime & Coconut Curd, and it’s one of the best puddings I’ve tasted.


• 450g Biscoff biscuits
• 115g unsalted butter
• 175g white chocolate
• 280g full-fat cream cheese (x 2)
• 125g caster sugar
• 150ml soured cream
• 50ml coconut rum
• 2 tbsp cornflour
• 3 medium free-range eggs
• 240g Harvey Nichols Lime & Coconut Curd (from the Harvey Nichols X Delicious Magazine Christmas Hamper)
• A lime


NOTE: You'll need a 8-9cm deep, 20cm diameter loose-bottomed cake tin, 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 mixing bowl. 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 serving.

*If you're tee-total, replace the coconut rum with an extra squeeze of fresh lime.