Classic Christmas Dishes with a Twist

One of the best things about the festive period is the abundance of food and treats on offer, but churning out the same dishes year after year can become a little repetitive and quite frankly a little boring, especially for those doing the cooking!

Why not mix things up this year by adding a twist to some of your favourite classic Christmas dishes? Whether it’s the way you glaze the gammon or adding a few extras to your stuffing; little changes can make a big difference. Here are a few of our favourites classic Christmas dishes with a twist to get you started.


Bloody Mary Scrambled Eggs & Smoked Salmon

Spice up a Christmas breakfast favourite by adding a little Tabasco and Worcestershire sauce. Serve with your favourite cup of tea or coffee, a glass of freshly squeezed orange juice or bucks fizz.


● 4 eggs
● 2 tbsp milk
● ½ tsp Tabasco plus extra to serve
● ½ tsp Worcestershire sauce
● 1 tbsp olive oil
● 100g cherry tomatoes
● 1 tbsp finely snipped chives
● 100g smoked salmon, sliced
● 4 slices wholemeal bread, toasted and buttered
● ½ lemon sliced into wedges


1. Beat together the eggs, milk, Tabasco, Worcestershire sauce and some seasoning in a jug.

2. Heat the oil in a large non-stick pan over a low heat and pour in the egg mix. Stirring until it is cooked around the edges and slightly runny in the middle.

3. Add the tomatoes and warm through until the eggs have finished cooking.

4. Top the toast with the scrambled eggs and chives and place the smoked salmon on the side with a wedge of lemon to squeeze over.

5. Drizzle over extra Tabasco and Worcestershire sauce to taste.


Crispy Traybake Stuffing

Bored of the same old stuffing year after year, instead of reaching for the faithful packet made stuffing try this crispy traybake stuffing. You can even prepare the stuffing up to two days in advance and bake on the day.


● 2 tbsp butter
● 2 onions halved and sliced
● 1 Bramley apple peeled, cored and diced
● 800g Cumberland sausages, skins removed
● Small pack sage leaves, chopped, a few whole leaves to garnish
● 100g breadcrumbs
● 100g cooked chestnuts roughly chopped


1. Heat the butter in a large, non-stick pan over a medium heat and cook the onions until softened.

2. Add the apple, cook for 2-3 mins then set aside.

3. Combine the sausage meat, onion and apple mixture into a large bowl. Add the chopped sage leaves, breadcrumbs and chestnuts. Use your hands to mix everything well.

4. Spread the stuffing into a large shallow roasting tin and cook in the oven for 30-35 mins until the top has formed a crust. Garnish with whole sage leaves and serve.


Chorizo & Almond Brussels

Christmas lunch just isn’t the same without Brussel sprouts, whether you love ‘em or hate ‘em give your Brussel sprouts a new lease of life this year with this great recipe.


● 800g trimmed Brussels sprouts
● 100g butter
● 100g peeled, chopped chorizo
● 100g roughly chopped blanched almonds


1. Bring a large pan of salted water to the boil. Cook the Brussels sprouts for 2 mins, then drain and leave to steam-dry.

2. Add the butter and chorizo in a large frying pan over a medium heat for 5 mins until the butter caramelises and smells nutty, and the chorizo begins to brown.

3. Add the sprouts and fry for 5-6 mins over a high heat until they’re tender, starting to crisp and are coated in the browned butter.

4. Once the sprouts are cooked, toss in the blanched almonds and serve.


Make sure your kitchen is ready for the festive season, by ensuring that your kitchen surfaces are germ free and ready to go by cleaning with your favourite Zoflora fragrance.



Please note all recipes are from

● Bloody Mary Scrambled Eggs and Smoked Salmon:

● Crispy Traybake Stuffing:

● Chorizo and Almond Brussels:

Posted by Zoflora (09/12/2016)