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Crudites with White Bean Dip

Crudites with White Bean Dip from Rachel Allen's Hom Cooking
Seasonal raw vegetables, served as an appetiser or hors d'oeuvre, are lovely at any time and a great antidote to heavy food over Christmas. “Especially,” says Rachel Allen in her book Home Cooking (HarperCollins, hardback €19.99), “When there is a tasty dip to indulge in.” She gives lots of ideas, including tapenade, savoury nut butter, guacamole and tzatziki...
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Gravadlax with dill mustard sauce

Many of us have reason to be grateful for the tireless work and kindness of the Irish Hospice Foundation and Zest! (hardback, Irish Hospice Foundation, €20) is a beautiful new recipe collection from leading chefs all around Ireland, each of whom contributed recipes for a balanced three-course meal to raise funds for this exceptionally worthwhile cause...
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Crispy duck breast with glazed butternut squash

Crispy duck breast with glazed butternut squash - from Derry Clarkes Keeping it Simple
From Derry Clarke’s (lEcrivain) latest book ‘Keeping It Simple’ (Gill & Macmillan €24.99), this could be a nice recipe for a smaller Christmas meal, for 2-4 people. Derry advises “Before cooking duck breast, rub the skin with sea salt for extra crispness.
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Punjabi Cranachan

Punjabi Cranachan
If you’re looking for a delicious, traditionally inspired dessert that’s a bit of a talking point, Punjabi Cranachan, from Anjum’s New Indian, could be the one. “Punjabis love whisky”, says Anjum, “And cranachan (a Scottish dessert made from porridge oats, honey, whisky and cream) could have almost been Punjabi in origin.
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Mincemeat and Almond Shortbread

Mincemeat and Almond Shortbread from Brenda Costigan's From Brenda's Kitchen
There’s likely to be at least one spare jar of mincemeat in most kitchens at this time – plenty more if you make your own – and this versatile short-term preserve deserves better than to be thought of as a ‘single use’ ingredient for mince pies. The popular Sunday Independent cookery columnist Brenda Costigan gives this unusual recipe in her new cookbook, From Brenda's Kitchen (Gill & Macmillan, paperback, €19.99)
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