Denby pottery share some seasonal, festive recipe inspiration, from hot toddys to leftover Turkey Croque Monsieur

Still on the same site where the pottery was founded, Denby’s rich heritage can be seen in the fabric of the building and the knowledge that generations of craftspeople have been making pottery here since 1809.

Warming Whisky and Aperol hot toddy for those chilly, dark nights

Ingredients:

  • 150ml Whiskey
  • 100ml Aperol
  • Juice of 2 clementines
  • 1 Rosemary stick
  • 2 cloves
  • 2 tbsp clear honey
  • 6 cinnamon sticks to serve

Method:

  1. In a heatproof jug add the Whiskey, Aperol, honey, clementine juice, cloves and rosemary.
  2. Pour in 400ml of just boiled water from a kettle. Stir for a few minutes.
  3. Pour the toddy into serving glasses, add a cinnamon stick to each glass and serve.

Festive Granola for slow, Christmassy mornings

Ingredients:

  • 500g Porridge oats
  • 150g Pecans
  • 50g Cashews
  • 25g Flaked almonds
  • 175g Mixed seeds – sunflower, pumpkin and sesame
  • 75g Raisins
  • 75g Dried cranberries
  • 75g Dried apricots
  • Orange zest
  • 2 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 25ml Sunflower oil
  • 125ml Honey

Method:

  1. In a large bowl, combine the porridge oats with the nuts, seeds, raisins, dried cranberries, apricots, orange zest and a sprinkle of the festive spices.
  2. Stir in the sunflower oil and honey, until everything is gooey and sticky.
  3. Spread the mixture evenly on a baking tray and bake for around 45 mins, turning once or twice until golden brown.
  4. Leave to cool, then transfer into airtight jars ready for serving. 

Pistachio and orange Biscotti biscuits for a festive treat or edible homemade gift

Ingredients:

  • 350g plain flour
  • 2tsp baking powder
  • 225g golden caster sugar
  • 3 eggs, lightly beaten
  • 1tsp mixed spice
  • Finely grated zest of 1 orange
  • 75g roughly chopped pistachio nuts
  • 50g dark chocolate

Method:

  1. Pre-heat your oven to 180°C / 160°C fan.
  2. In a large bowl sieve, the flour, baking powder, sugar and spices and mix well.
  3. Grate in the orange zest and mix in the pistachio nuts.
  4. Add the beaten eggs and using the handle of a wooden spoon, bring the mixture together.
  5. Tip the dough onto a lightly floured surface and using your hands knead the dough to form a ball.
  6. Divide the dough into 2 and line 2 baking sheets with parchment paper.
  7. Roll the dough into a sausage shape and place onto the trays. Gently press the dough to flatten a little. Bake for about 30 minutes until the dough has spread out and feels firm to tough.
  8. Remove from the oven and leave to cool. Turn the oven temperature down to 140°C / 120°C fan.
  9. Once the biscotti is cool enough to handle slice into 2cm pieces and place back onto the lines baking sheets.
  10. Bake for about 20 minutes, until crisp. Leave to cool completely.
  11. Melt the dark chocolate and drizzle over the biscuits. Let the chocolate set and then store the biscuits in an airtight container. They should last for 2-3 weeks.

Leftover Turkey Croque Monsieur for Boxing Day brunch

You can make this with any leftover meat, ham, beef, chicken, turkey, goose! Makes 2.

Ingredients:

  • 4 slices thick bread
  • Leftover turkey slices
  • Cranberry sauce
  • 25g butter
  • 25g plain flour
  • 200ml milk
  • 2tsp Worcestershire sauce
  • 1tsp English mustard
  • 100g gruyere cheese, grated
  • Fresh sage leaves

Method:

  1. Melt the butter in a saucepan, stir in the flour and mix until you have a paste.
  2. Warm the milk in a jug, pour half into the saucepan and over a low heat stir until you have a smooth paste, add the remaining milk and stir again until you have a smooth sauce.
  3. Add the Worcestershire sauce, mustard and 80g of the cheese, season with salt and milled pepper and leave to one side.
  4. Turn your grill onto high.
  5. Toast the bread. Spread a little cranberry sauce onto two of the slices. Top with sliced turkey. Sandwich with the other slice of toast.
  6. Spread a generous amount of the cheese sauce on top. Add some sage leaves and finally sprinkle over the remaining cheese and pop under the grill but keep the croque as low as you can so it cooks a little slower. When it’s golden and bubbly the Croque is ready to serve with crisp salad.
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