Recipes from ‘Warm up in Advent’

Cranberry and orange sauce
Tangy yet sweet, this is the traditional accompaniment to roast turkey or other fowl.
Ginger star biscuits
These are not just for the children in the family – everyone loves them. If you poke a hole into
Imbuljata
We don’t know much about the origin of the word (except that it might be a corrupted form of the
Minestra with chestnuts
Warm up with this wonderful winter soup – ordinary minestra livened up with chestnuts.
Mulled wine
This brings a smile to the faces of visiting friends and relatives, and nothing smells more like Christmas. Serve it
Panettone
Bake it and eat it immediately. Unlike the commercial version, it doesn’t stay fresh for long. Make bread pudding with
Spiced pear chutney
Decorate some good-looking jars and you can give this away as a present. It’s perfect with Stilton and other strong
More recipes

Chocolate tangerine figs

By Claire Borg

Tangerine and chocolate complement each other well, and the tanginess of the citrus sets off the sweetness of the chocolate and dried figs. Serve them with coffee.

You will need:

500g of dried figs, 200g of dark chocolate, 100g of butter-biscuits (Danish butter cookies), the peel of a tangerine (finely chopped), 100g of flaked almonds (slightly toasted).

Remove the stalks from the figs, flatten them and slice them open two-thirds of the way. Crush the biscuits into crumbs and mix them with the chopped peel. Gently melt around 50g of chocolate and add this to the mandarin-biscuit mixture, mixing until it is combined. Melt the remaining chocolate and set it aside. Put the almonds in a bowl and set that aside too. Using your hands, shape small amounts of the biscuit mixture into balls and stuff the figs with these. Dip half of each stuffed fig into melted chocolate and then into the almonds. Place them on baking-paper until the chocolate sets.

Spiced pear chutney

Ask our cooks for help with this recipe or share your suggestions by posting a comment.