5 simple Christmas starters

Retro roulade

A spinach roulade filled with smoked salmon and Greek yoghurt can be made up to a day in advance, and needs only to be sliced and laid out on plates.

• Line an average size roasting tin with lightly oiled greaseproof paper, allowing the paper to come up the sides.
   
• Add 175g frozen spinach to a saucepan with a little boiling water and cook for a minute or two. Drain and divide the spinach between 2 plates, squeezing out as much liquid as possible, then chop finely.
   
• Separate 4 eggs and beat the yolks into the spinach, seasoning well with salt, pepper and a pinch of nutmeg. In another bowl, whisk the whites until stiff and fold them into the spinach mixture.
   
• Pour onto the paper and smooth it to the edges. Bake at 190C/375F/gas mark 5 for 10-12 minutes.
   
• Cool for a minute or two then turn the roulade on to another sheet of greaseproof paper and peel off the paper base. Cover with a clean tea towel until completely cool.
   
• For the filling, finely chop 200g smoked salmon and mix with a tub of Greek yoghurt or fromage frais and ground black pepper. Spread over the roulade and roll up from either end. (Rolling from the long side will give you a longer, smaller roll; from the short side, a thicker, shorter spiral.) Wrap in greaseproof paper and twist like a cracker. Chill in the fridge until ready to serve
   
• Serve on a bed of baby spinach leaves with fresh lemon juice squeezed over. 

See also:

• 8 classy Christmas cocktails

Hot haloumi with cranberry sauce

• Cut slices of haloumi cheese, dip in a little seasoned flour and fry in olive oil until golden. Don’t worry about them breaking up, they hold together beautifully.
   
• Make a sauce by heating fresh or frozen cranberries, cubed apple, a little sugar and a good splash of port in a saucepan until softened and thickened.
   
• Serve two slices of haloumi with the sauce on the side.

See also:

• 8 classy Christmas cocktails

Monkfish in Parma ham with red onion and pepper marmalade

• Ask your fishmonger to fillet the monkfish so they are ready to go.
   
• Season and wrap each fillet with 2 slices Parma (or Serrano) ham, tucking the seams underneath. Leave them in the fridge on a lightly oiled baking sheet until just before serving.
   
• Make the marmalade in advance and reheat in the microwave: heat some olive oil in a saucepan and gently fry 1 finely chopped red onion until soft. Deseed and slice 1 red and 1 yellow pepper into long, thin pieces.
   
• Add to the onion, cover and cook gently until softened and just holding a shape, about 20 minutes. Season with salt and pepper and stir in some freshly shredded basil leaves.
   
• Bake the monkfish at 190C/375F/gas mark 5 for 10-12 minutes. Slice each fillet into 1cm pieces and serve fanned on a bed of red onion and pepper marmalade.

See also:

• 8 classy Christmas cocktails

Nigel Slater's classic prawn cocktail

• Shred a gem lettuce heart and pile it into a couple of chilled glasses.
• Peel and dice a cucumber and add it to the lettuce.
• Mix 4 tablespoons of decent mayo with 2 heaped teaspoons of tomato ketchup and a good shake of Tabasco.
• Toss with 250g plump peeled prawns, a squirt of lemon juice and pinch of paprika.
• Pile the dressed prawns on top of the lettuce and serve with a lemon wedge balanced on the side of the glass.

See also:

•  8 classy Christmas cocktails