Christmas is a season woven together by warmth, togetherness, and the simple joy of sharing good food. As homes glow with twinkling lights and echoes of laughter, the kitchen naturally becomes the heart of the celebration—alive with the comforting aromas of baked treats, slow-cooked meals, and festive favourites passed around the table. It is here that memories are made, stories are shared, and traditions come to life. Thoughtfully crafted to balance flavour and nourishment, these recipes bring a fresh, wholesome touch to Christmas classics—whether baked, blended, or lightly sprinkled with festive cheer—ensuring every dish adds something truly special to your holiday table, one delicious bite at a time.
Christmas Turkey, Gammon & California Walnut Pot Pie
Ingredients
For the pastry: 150g butter, 200g plain flour
For the filling: 1 large carrot, finely diced, 100g frozen peas, 25g butter
25g plain flour, 400g milk, 2 teaspoons wholegrain mustard, 250g cooked turkey meat, shredded, 250g cooked gammon, shredded, 75g California walnuts, roughly chopped, plus 25g chopped, 1 medium egg, beaten
Preparation
For the pastry: Place the butter in the freezer for 10 minutes. Add the flour and a pinch of salt to a large mixing bowl. Using a coarse grater, grate the chilled butter directly into the flour, gently tossing to ensure the butter is evenly coated and does not clump. Gradually add 4–5 tablespoons of cold water, mixing with a round-bladed knife until the mixture forms a soft dough. Lightly knead the dough, wrap it in cling film, and refrigerate for 30 minutes. Roll the dough into a 30 × 15 cm rectangle. Fold the top short edge two-thirds of the way down, then fold the bottom edge over the top. Chill for 15 minutes and repeat this folding process once more.
For the filling: Boil the carrots for 3 minutes, then add the peas and cook for an additional minute. Drain thoroughly and set aside. In a medium saucepan, melt the butter and stir in the flour. Cook for 1 minute, then gradually whisk in the milk and mustard. Bring the mixture to a boil, stirring continuously until thickened. Season to taste, then fold in the cooked vegetables, turkey, gammon, and 75 g of the walnuts. Allow the filling to cool.
To assemble and bake: Preheat the oven to 200°C (gas mark 6). Roll out two-thirds of the pastry into a 30 cm circle and line the base of a 20 cm loose-bottomed tin, ensuring the pastry comes about 4 cm up the sides. Spoon in the cooled filling. Roll out the remaining pastry into a 22 cm circle. Brush the pastry edges with beaten egg, place it over the filling, and crimp the edges to seal. Brush the top with beaten egg, sprinkle with the remaining chopped walnuts, and place the tin on a baking tray. Bake for 50 minutes, covering with foil towards the end if the pastry begins to brown too quickly. Allow the pie to cool slightly before removing it from the tin.
California Walnuts and Mincemeat Lattice
Ingredients
For the Walnut Mincemeat: 500g dried mixed fruit, 150g California walnuts, chopped, 100g brandy Zest and juice 1 large orange, 2 teaspoons ground cinnamon, 200g pack vegetable suet, 200g dark brown soft sugar, 1 Bramley apple, cored and grated, approx. 250g
For the Lattice Tart: 50g California walnuts plus 5-6 whole walnuts, 175g plain flour, 100g butter, cold and diced, 1 medium egg, beaten plus 1 yolk, 600g walnut mincemeat (see above), 1 clementine, thinly sliced
Preparation
For the mincemeat: In a large bowl, combine the dried fruit and walnuts with the brandy, orange zest, and orange juice. Leave the mixture to soak for about 1 hour. Stir in the remaining ingredients, then allow the mincemeat to rest overnight, stirring occasionally. The mincemeat can be used the next day or transferred to sterilised jars and stored for later use (refer to Cook’s Tip).
For the lattice pastry: Add the 50 g walnuts to a food processor and finely chop. Add the flour, a pinch of salt, and the butter, then pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and 2–3 tablespoons of water, pulsing until a soft dough forms. Wrap the dough in cling film and refrigerate for 30 minutes. Preheat the oven to 200°C (gas mark 6). Roll out three-quarters of the pastry and use it to line a 23 cm fluted tart tin. Chill for 10 minutes. Prick the pastry base with a fork, line with a large scrunched piece of baking parchment, and fill with baking beans. Blind bake for 10 minutes, then remove the parchment and beans and bake for a further 5 minutes. Spoon the mincemeat into the baked pastry case and arrange the clementine slices on top. Roll out the remaining pastry, including any offcuts, into a 23 × 15 cm rectangle and cut into 1 cm-wide strips. Arrange the pastry strips over the filling in a lattice pattern and finish with a few whole walnuts on top. Bake for 25 minutes, or until golden. Allow the tart to cool slightly in the tin before removing and serving.
California Walnut & Banana Cake
Ingredients
California Walnut & Banana Cake: 3 cups all-purpose flour, 11/2 teaspoons baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 10 tablespoons (11/4 sticks) unsalted butter, at room temperature, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 teaspoon vanilla extract, 3 large eggs, 11/3 cups mashed bananas (about 4 medium bananas), 1 cup sour cream, 1/2 cup whole milk, 3/4 cup California walnuts, chopped
Cream Cheese Frosting: 227g cream cheese, at room temperature, 1/2 cup (1 stick) unsalted butter, 2 teaspoons vanilla extract, 2 cups powdered sugar, sifted, Chopped California walnuts, for garnish
Preparation
California Walnut & Banana Cake: Preheat the oven to 177°C. Generously grease a 9 × 13-inch baking tin and set aside. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Keep aside. Using an electric mixer, beat the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low. Add half of the dry ingredients, followed by the mashed bananas, sour cream, and milk. Add the remaining dry ingredients and mix until just combined. Gently fold in the walnuts. Transfer the batter to the prepared baking tin and bake for approximately 35 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool completely. The unfrosted cake can be wrapped well and frozen for up to two months. Bring to room temperature before frosting.
Cream Cheese Frosting: In a clean bowl, beat the cream cheese, butter, and vanilla extract on medium-high speed until smooth, light, and creamy. Lower the speed and gradually add the sugar, beating until the frosting becomes fluffy. Spread the frosting evenly over the cooled cake and garnish with chopped walnuts. For neat slices, refrigerate the cake for 30 minutes before cutting and serving. Store in the refrigerator for up to three days and serve at room temperature.
