The Broad Palate – Dec ’25

Two hearty cold-weather recipes to round off 2025. Wishing you a merry, peaceful and healthy Christmas! A xx

Tartiflette – serves 4

A simple, slightly decadent treat. Serve with crusty bread, plus a green salad if desired.

1kg waxy potatoes;
3 bay leaves;
1 large onion, sliced into half moons;
1tbsp olive oil;
250g smoked bacon or lardons;
1 large clove garlic, crushed;
75ml white wine;
100g Emmental or Gruyère cheese, grated;
1 x 250g round of Camembert;
1 x 300ml tub crème frâiche or double cream;
salt and pepper

Method:

Preheat your oven to 200°C/180°C Fan/Gas 6.
Cook the potatoes in boiling, well-salted water along with the bay leaves until just cooked. Set aside to cool a little, then slice into thick rounds.
Heat the olive oil in a large frying pan then add the onion and cook until softened but not browned (around 10 minutes).
Add the bacon and continue to cook over a medium heat until the bacon is starting to turn golden.
Drain off some of the fat (to taste), add the wine and allow to bubble for a minute, then the garlic.
Take off the heat. Add the potatoes and gently fold through the bacon/onion mixture, then add most of the grated cheese and the crème frâiche or double cream.
Add salt and pepper to taste.
Butter a medium ovenproof dish and pour in the mixture.
Level the surface and cover with the remainder of the grated cheese.
Slice the Camembert into 5-6 thick slices and arrange over the top.
Bake for 40 minutes or until the tartiflette is golden, bubbling and has started to catch a little on top.
Allow to cool for a few minutes before serving.

Christmas Crumble – serves 5-6

Great for dispatching any leftover mincemeat and marzipan – even good enough as a substitute for Christmas pudding, I reckon. Serve with custard, ice cream, cream or all three 🥳.

250g mincemeat;
3 apples and 3 pears;
125g marzipan;
a good squeeze of lemon juice;
70g caster sugar;
juice and rind of 1 orange;
40g dried cranberries;
1 teaspoon mixed spice.

For the crumble topping:-

240g plain flour;
60g butter;
50g caster sugar;
50g flaked almonds

Method:

Preheat oven to 180°C/160°C Fan/Gas 4.
Peel, core and roughly chop the fruit and place in a bowl of water with the lemon juice.
Chop or tear the marzipan into grape-sized nuggets.
In another bowl, place the mincemeat, 70g caster sugar, juice and rind of orange, cranberries, marzipan and mixed spice, and mix well.
Drain the fruit well and add to the mincemeat mixture.
Stir well to combine and place into your favourite ovenproof crumble dish.
For the crumble, rub the butter into the flour until you have a breadcrumb consistency, mix in the 50g caster sugar and flaked almonds. Scatter this mixture over the fruit mixture and bake for 45 minutes until golden brown.