Festive recipes to bring everyone to the table

Roasted Root Veggies, Chestnuts and Grains with Apple & Cider Brandy Chutney 

A deliciously festive, make-ahead vegetarian centrepiece that brings seasonal flavours and irresistible textures to the Christmas table. Sweet, caramelised root vegetables are paired with nutty grains and buttery chestnuts, creating a hearty, colourful dish, finished with generous spoonfuls of Tracklements Apple & Cider Brandy Chutney.

 Serves: 6-8 as a starter, or 4 as a main with a green veg

Prep: 30 mins

Cook: 1 hour 10 mins

Ingredients: 

2 medium parsnips, peeled and thinly sliced 

2 medium beetroots, peeled and thinly sliced 

2 medium potatoes, peeled and thinly sliced 

200g butternut squash, peeled and thinly sliced 

2 tbsp olive oil 

1 small red onion, finely chopped 

2 cloves garlic, minced 

1tbsp fresh thyme, plus extra to garnish 

200g cooked green or Puy lentils 

150g cooked chestnuts, roughly chopped 

4 tbsp Tracklements Apple & Cider Brandy Chutney 

Salt and pepper, to taste

50g grated mature vegetarian cheddar or vegan alternative (optional for topping) 

Method:

  • Heat the oven to 200°C/180°C fan/gas 6. 
  • Prep the veggies: slice the parsnips, beetroots, potatoes, and squash into thin rounds approx. the thickness of a pound coin (around 3-4mm).  Use a mandolin, if you have one, for even slices. 
  • Make the lentil-chestnut base: heat 1 tbsp olive oil in a pan over a medium heat, add the onion and garlic and sauté for 6-8 mins until soft.
  • Stir in the thyme, lentils, chopped chestnuts and Apple & Cider Brandy Chutney and cook for 2-3 mins adding 5 tbsp water. 
  • Assemble the tart: grease a 23cm round ovenproof dish and spread the lentil-chestnut chutney mixture evenly over the base.
  • Starting at the outer edge, arrange the slices of vegetable, layering and overlapping, in a circular pattern pushing them lightly into the base to hold them in position. Tuck the remaining slices into the centre to fill the dish.
  • Brush lightly with olive oil and sprinkle with a little salt and freshly ground black pepper.
  • Cover with foil and bake on the top shelf for 40 mins until the vegetables are just tender then remove the foil, sprinkle with cheese (if using) and bake at the top of the oven for another 20 minutes until golden and tender.
  • Scatter with extra thyme, to serve.

Bang Bang Turkey with Fresh Chilli Jam Sauce

Perfect for turning leftover roast turkey into an exciting, fuss-free lunch or supper, this vibrant dish combines tender turkey with a nutty sauce and the sweet heat of Tracklements Fresh Chilli Jam. Quick to prepare, full of festive cheer and guaranteed to bring a little fire to those post-Christmas meals, it’s proof that Boxing Day food can be just as exciting as the main event.

 Serves: 4

Prep: 15 mins

Cook: 5 mins if including noodles

Ingredients for the dressing:

2 tsp groundnut oil 

3 tbsp smooth peanut butter 

3 tbsp Tracklements Fresh Chilli Jam 

1 tbsp soy sauce 

1 tbsp rice vinegar or lime juice 

2 tbsp water 

Ingredients for the salad:

2 blocks of noodles of your choice (optional) 

400g cold cooked turkey, shredded 

½ iceberg lettuce, finely shredded 

1 medium carrot, grated 

200g baby cucumbers, sliced, or ⅓ cucumber cut into ribbons 

20g fresh coriander, chopped 

1 spring onion, finely sliced 

Method:

  • Make the bang bang sauce: mix the dressing ingredients together thoroughly with a fork or whisk and set aside.
  • If including noodles: tip the noodles into a heatproof bowl and cover with hot water. Leave to stand for 4-5 mins until just cooked, drain and stir through a dash of groundnut oil to stop them sticking and allow to cool. 
  • Stir the turkey into half the dressing to coat thoroughly.
  • Assemble the salad by piling the noodles on a plate and arranging the lettuce, carrot, cucumber, coriander on top of the noodles. Top with the dressed turkey and sprinkle with the spring onion and serve with the remaining dressing.

Tracklements Apple & Cider Brandy Chutney RRP £4.10 for 270g, Tracklements Fresh Chilli Jam 

RRP £4.10 for 210g are available from Sainsbury’s stores, fine food delis and farm shops nationwide and online at www.tracklements.co.uk. 

Fresh Chilli Jam is also available from Waitrose stores. 

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