Forget chestnuts roasting on an open fire, avoid Christmas cliches in the kitchen this year with Natoora’s alternative Christmas food guide.

1. Make your presents stand out. Forget Terry’s Chocolate Orange and think Terry’s homemade sticky date bars . Or if you want to give them something really tasty, have a look at our gift hampers

2. Obviously our Appledore turkeys are first class birds, but if you fancy a change for Christmas dinner try Bollito Misto - our Christmas meal box comes with all the ingredients plus a recipe from top chef Theo Randall! Hurry though, you need to order this box today for Christmas delivery!

3. Forget 2 turtle doves, try an eclectic selection of chocolates in a beautiful dove box from Rococo.

4. Don’t waste your time trying get that patridge down from the pear tree, buy one online! Fresh from Moen and Sons they’ll make a real Christmas treat…

5. Chestnuts are pretty good just roasted and with a good bit of salt, but you could also add some cooked chestnuts to your sprouts on Christmas day to revive two festive classics.

6. You can even jazz up your stocking filler clementines with one of the recipes below!

Happy Eating!

Katherine

Two ways with Clementines

Get these out of your stocking and into the pan!

Clementine Sauce
8 Clementines
150g Caster Sugar
125ml Cold Water
Orange Liquer

Peel and segment the clementines. Bring the sugar and water to the boil in a pan, making sure to stir regularly. Let them boil for about 5 minutes until the liquid has reduced by a third. Now add the clementines and orange liquer and stir well. Remove from the pan and leave to cool. Once cooled, blend to a purée. Pass through a fine sieve, reserving the liquid as the sauce. You can then use this sauce on the dessert of your choice! We like it with Panacotta.

Roasted Clementines with Vanilla
4 Clementines
200g Caster Sugar
1 Vanilla Pod
1 Lemon

Peel and quarter the clementine. Heat the sugar in a large frying pan over a high heat, then split the vanilla pod and add it to the sugar. Add the clementine wedges and cook so that they caramelise for five minutes until golden brown. Wedge the lemon and serve with the roasted clementines.