Green Guild Christmas Cook along

Thank you for taking part in Liverpool University’s cook along. All of the recipes we are attempting are structured to help you make the most food you are likely to have at home and reduce household food waste. All of the recipes are vegan. You can see more of our Your Food Needs You campaign on here.

Cranberry and orange rocky roads 

 

50g digestive biscuits

1 orange

300g vegan dark

50 g dried cranberries

100 g pistachios or walnuts

100ml non- dairy milk

 

  1. Zest the orange and squeeze the juice.
  2. Break up the chocolate into a heat-proof bowl and add the orange juice. Place the bowl over a pan of simmering water and allow to melt.
  3. slowly add in the non-dairy milk.
  4. Break up the biscuits into small pieces and add to a bowl with the nuts and cranberries.
  5. Pour over the melted chocolate and stir to combine. Pour into a lined tin and press down firmly. Allow to set in the fridge for a couple of hours.
  6. Slice with a sharp knife and enjoy.

 

Apple and cranberry chutney 

 

2 apples

1 garlic clove

50 ml cider vinegar

60g brown sugar

20g dried cranberries

20g fresh ginger

1tsp mixed spice

 

  1. Place all ingredients except cranberries and half of the diced apple in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 20 mins, stirring regularly until the apple is are tender, the mixture has thickened and no watery juice remains.
  2. Add the cranberries and rest of the apple, then cook for a further 5 mins or so until just softened.
  3. Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

 

Pickled Pears

 

20g fresh ginger

1 cinnamon stick

2 star anise

Zest of 1 lemon

1 tsp mixed spice

70ml cider vinegar

60g brown sugar

2 pears

 

  1. Place all ingredients except the pear in a large heavy-based saucepan, then gently heat, stirring, until the sugar dissolves. Bring to the boil, then reduce heat and simmer, uncovered, for about 10 mins, stirring regularly.
  2. Cut the pears into long slices. Depending on how firm your pears are you may want to keep the skins on.
  3. Add the pears, then cook for a further 5 mins or so until just softened.
  4. Spoon the hot pears into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.

 

Image credit: everydayhealthrecipes.com