Do Christmas like a pro this year with these nifty insider tips from those in the know

 

Turn cured meats into crispy snacks

 

“Thinly sliced meats can be transformed into salami and prosciutto crisps. Lay them on a baking tray and place in a hot oven for a couple of minutes until just turning golden brown, once cool they can be used to dip and dunk into your favourite seasonal dips.” - Nicola Torley, Cured meat expert at Continental Fine Foods

 

Pimp up your pud

 

“Whip up a Bread and Butter pudding with a festive twist by using sliced stollen instead of bread. And use up leftover Christmas pudding by making a sundae. Simply crumble into a sundae glass and top with a dollop of Sainsbury’s Taste the Difference ice cream.” - Claire Goldhill, bakery expert and JS Product developer

 

How to nail the roast joint

 

“Remove any vacuum packaging and allow your joint of beef/lamb/veal/venison to breathe and come up to room temperature first before seasoning well with sea salt and cracked black pepper.  Then in a hot pan, sear the meat on every side in order to seal in the meat juices and to achieve that lovely caramelisation on the exterior of the meat which gives the meat a more intense flavour.  Then the joint is ready to roast in the oven.” - Helena Wallace, JS Product developer (joints)

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Roast joint

Via: Steve Johnson / CC BY-SA 2.0 / adapted / Flickr: artbystevejohnson

 

The perfect cheeseboard

 

“Make sure you cater for everyone’s tastes, something mild like a Brie, a good strong Blue cheese like Stilton, Cheddar is always a favourite, but there are lots of special festive flavours available at Christmas. And why not add one more unusual cheese – like an extra matured Gouda, Manchego or a Shropshire Red. Garnish your cheeseboard with dried fruits, grapes and a sprig of herbs.” - Win Merrells, Cheese expert and JS Product developer

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Cheeseboard

 

Chocky rocky road

 

“After Christmas, there is inevitably a surplus of chocolates to get rid of before New Year’s resolutions kick in. A great way to use these up is to chop the chocolates into chunks, add some marshmallows, crushed biscuits and stir in some melted chocolate to make a rocky road bar. This is a no-bake, no-fuss solution giving you a surprisingly delicious result, easily shared at a NYE party or with your work colleagues ensuring you have a nice clean slate when January comes!” - Nicola Oaten, JS Product Developer and chocolate connoisseur

 

Mulled wine martini

 

For grown-ups only: “Mix ¼ teaspoon of ground cinnamon with a tablespoon of golden caster sugar on a small plate. Dip the rim of 2 martini glasses in a little orange juice and then in the sugar, slowly turning so only the outer edge is covered. Then fill a cocktail shaker with ice. Add 200ml Mulled Wine, 30ml Vermouth Rosso and the juice of one orange. Shake and pour into the glasses. Garnish with star anise and orange peel twists.” - Louise Lynch, BWS developer

 

Port and redcurrant jelly


Another one for the grown-ups: “Add a splash of leftover port to a jar of redcurrant jelly and heat together in a pan and allow to cool to make a lovely rich jelly to serve with festive pâté.” – Kimberley Davenport, Marketing and PR manager BWS

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Red currant

Via: rcakewalk / CC BY-SA 2.0 / adapted / Flickr: rcakewalk

 

In the unlikely event that you have leftover wine... 

 

"Pour leftover wine into ice cube trays and freeze. Transfer frozen cubes to a resealable plastic freezer bag. Add the cubes to soups and sauces for a flavour boost, use them to deglaze a pan, or float them in your next wine-friendly drink. (Sangria, anyone?)​" - Louise Lynch, BWS developer, and Kimberley Davenport, marketing and PR manager BWS

 

Christmas pudding sundae

 

Make a quick, easy and delicious Christmas sundae by adding chunks of Christmas pudding to a sundae glass together with some orange slices, vanilla ice cream and chocolate shavings. Claire Goldhill, JS Product developer

 

Please drink responsibly. For more information visit Drinkaware.co.uk