Festive Recipes for Your Table

If you are hosting this month or want to add something a little extra to your festive menu, these two recipes are perfect. They are simple to pull together, look beautiful on a table, and feel indulgent without tipping into heavy.

The recipes feature The Bold Bean Co., whose beans are top-notch and really lift every dish.

I’ve also found a brilliant gluten-free swap for canapes. Pep & Lekker crackers are delicious and a perfect alternative to crostini.

We’re lucky to have two fantastic discount codes for Reset friends - this is not a paid ad; I just genuinely love eating this sort of food and think you might too.

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Both dishes are healthy, festive and fuss-free, making them ideal for entertaining in December. Simple swaps and top-quality ingredients mean you can enjoy food that tastes indulgent while staying nourishing and easy.

Full recipes and discount codes below - enjoy spreading the bean love this festive season!

Honey Harissa Roasted Carrots and Chickpeas with Whipped Feta

Spicy, warm & sweet roasted carrots paired with nutty chickpeas on a bed of creamy whipped feta. This dish looks beautiful on a festive table and works perfectly with flatbreads.

Serves 4

Ingredients:

1 jar Queen Chickpeas- rinsed and patted dry with paper towels

500g carrots with their tops (or 30g parsley), finely chopped

3 tablespoons olive oil

½ teaspoon ground cinnamon

juice of 1 lemon

300g thick Greek yoghurt (or soured cream or crème fraîche)

150g feta

2 tbsp honey (or maple syrup)

2 tbsp harissa paste

Steps:

1. Preheat the oven to 190°C/170°C fan.

2. Toss the carrots into a roasting tray, reserving the tops for the pesto. Drizzle with 1 tablespoon of the olive oil, then scatter over the cinnamon and a pinch of salt and pepper. Mix to combine, then roast for 30 minutes.

3. Meanwhile, add the carrot tops (about 2 tablespoons’ worth) or parsley to a pestle and mortar, along with the lemon juice and the remaining olive oil. Bash together until you have a chunky green sauce.

4. Tip your yoghurt into a medium-sized mixing bowl and finely crumble in your feta. Whisk until the feta has totally incorporated, then season to taste with salt and pepper.

5. Once the carrots have been roasting for 30 minutes, remove from the oven and tip the chickpeas into the roasting tray. Toss to combine, then return the tray to the oven for another 15 minutes until the carrots are roasted and the chickpeas are crisp.

6. Mix together your honey and harissa paste in a small bowl.

7. Remove the carrots and chickpeas from the oven. Pour the honey and harissa mixture over them and give them a toss until they are all coated.

8. Spoon your whipped feta yoghurt onto a serving plate and top with your chickpeas and carrots. Drizzle with your carrot-top pesto (or parsley), then serve and enjoy.  Can be served warm or at room temperature.

   
   

Butter Bean Mash with Muhammara Canapes

Smooth, rich butter bean mash topped with vibrant, smoky muhammara. Serve on Pep & Lekka crackers for a crunchy, gluten-free base. These are ideal for canapes and have been disappearing extremely fast in our house!

Makes 20 Canapes

Ingredients:

2 long red peppers, halved and deseeded

3 garlic cloves, peeled

1/2 tsp smoked paprika

1 tbsp balsamic vinegar

30g walnut pieces

½ jar of Queen Butter Beans, with their bean stock

50ml olive oil

Handful of thyme sprigs

1 crushed garlic clove

To serve: 1 pack of Pep & Lekka crackers, or use lettuce cups for a lighter option.

Steps:

1. Preheat the oven to 220 degrees and line a baking tray with greaseproof paper. Place the red peppers on the tray with salt and olive oil and roast for 15 minutes. Then add the peeled garlic to the pan and roast for a further 15 minutes till everything caramelises.

2. While the pepper cooks, make the mash. Heat the olive oil in a frying pan, add a handful of thyme sprigs and crushed garlic, and fry for 2 minutes, until the thyme sprigs are crispy. Remove the thyme sprigs and place the oil in a food processor.

3. Add the beans and a pinch of salt to the oil and whizz till smooth - season to taste.

4. Once the red peppers and garlic are cooked, place them in a food processor with the balsamic, walnuts, paprika, more thyme and seasoning and blitz to a rough paste.

5. Lay the crackers (or use lettuce cups for a lighter option) on your serving tray and top with the butter bean mash, then the muhammara and finally scatter over the crispy thyme.

   
   

Pep & Lekker

Use reset25 at the checkout (offer until the end of Jan) for 15% off your first order

The Bold Bean Co

Use BOLDBEAN15 at the checkout for 15% off your first order