Mash Direct , the award-winning ‘field-to-fork’ vegetable accompaniments brand, is making delicious dining hassle free this festive season, bringing all the trimmings that make festive entertaining super easy.

Roasted Parsnip and Pancetta Soup

Preparation time: 10 minutes. Cooking time: 35 minutes

Serves 4 – 6


2 x packets Mash Direct Honey Glazed Parsnips 

1 teaspoon olive oil

1 red onion, finely diced

1 heaped tablespoon medium curry powder

2 1/2 litres vegetable or chicken stock

Freshly milled salt and pepper

For the topping

50g pomegranate seeds

50g hazelnuts, roughly chopped

A handful of coriander, finely chopped

1 tablespoon olive oil


•   Preheat oven 200oC (Fan 180oC) Gas mark 6

•   Place the parsnips into a hot oven and roast until soft and slightly caramelised.

•   Heat olive oil in a large saucepan and fry the onion until soft. Add the caramelised parsnips with any remaining honey, curry powder, stock and season with salt and pepper. Cook for 10 – 15 minutes.

•   Blend the soup with a hand blender until smooth.

Ladle into warm bowls and sprinkle with pomegranate seeds, hazelnuts and coriander. 

Festive Christmas Tree

Preparation time: 10 minutes. Baking time: 25 minutes

You will need a large, flat, non stick baking tray


1 x packet Mash Direct Red Cabbage and Beetroot

1 red apple, grated

1 tablespoon Moroccan seasoning

1 x 375g packet puff pastry (2 sheets, ready rolled)

A little flour, for dusting

1 egg, whisked

For the topping

50g pomegranate seeds

50g Feta cheese, crumbled

2 tablespoons honey

1 tablespoon chopped fresh coriander

To serve

1 tub of shop bought Moroccan style humus


•   Preheat oven 200oC (Fan 180oC) Gas mark 6

•   Lay 1 sheet of puff pastry onto a lightly floured baking tray.

•   Arrange the red cabbage and grated apple onto the pastry (in a large triangular shape).Sprinkle with Moroccan seasoning. Egg wash the edges.

•   Place the second pastry sheet on top and press to seal.

•   Cut into a large triangular shape to create a Christmas tree shape. Now, start at the top and cut into the triangle at 2 inch intervals, on both sides.

•   Cut further into the tree as you work your way down to the bottom. Remove 2 strips of pastry at the bottom of the tree, creating a trunk in the centre.

•   Twist each piece of pastry and brush with egg wash.

•   Place the baking tray into a hot oven and bake for 25 – 30 minutes until  crisp and golden.

•   Sprinkle with pomegranate seeds, Feta cheese, coriander and drizzle with honey. Serve with hummus.

Boxing Day Brunch

Preparation time: 5 minutes. Cooking time: 30 minutes.

Serves 4


900g new potatoes, cut larger potatoes in half

Freshly milled salt

400g leftover Christmas glazed ham, fat removed and cut into bite sized pieces

100g frozen peas, defrosted

100g scallions, washed, trimmed and finally chopped

4 eggs

For the cheese sauce

570ml milk

25g plain flour

50g butter, cut into chunks

1 tablespoon Dijon mustard

75g grated cheddar

40g grated parmesan, for vegetarians see intro

Salt and freshly milled black pepper


•   Place the potatoes into a saucepan with enough boiling water to cover them, add  salt, and simmer for 15 – 20 minutes until tender. Drain.

For cheese sauce

•   Heat the milk in a saucepan over a moderate heat. Add the flour, butter, Dijon mustard and bring to simmering point. Whisk continuously until the sauce is thick, smooth and glossy. Season.

•   Turn the heat down to its lowest setting and cook very gently for 5 minutes, stirring continuously. Stir in the grated cheddar and parmesan.

For the poached eggs

•   Half fill a saucepan with water and bring to a gentle simmer. Break in the eggs, one at a time and set the timer for 2 minutes, let the water barely simmer.

•   Remove the pan from the heat and set a timer for 10 minutes. Remove with a slotted spoon.

To serve

•   Tip the potatoes into a large bowl with cheese sauce, ham, peas, scallions and mix well.

•   Arrange onto warm serving plates, top with poached eggs and serve.