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Love British Food: A collection of recipes from famous faces

With festivities in full swing, nothing brings people together at Christmas more than a table full of food.


Here, Love British Food ambassadors Liz Earle, Candice Brown and Raymond Blanc share their favourite seasonal recipes. Emily Ashworth reports.

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Have a very British Christmas with festive recipes from famous faces

You have ordered your turkey, bought the sprouts and have probably been soaking your Christmas cake for weeks, but why not try something a little different this year?


Love British Food, an organisation which champions British food and the farmers who produce it, is urging everyone to make their Christmas dinner as British as possible, with a little sprinkle of culinary inspiration from ambassadors Liz Earle, Candice Brown and Raymond Blanc.

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sausage rolls
Candice Brown

Candice Brown

Black pudding sausage rolls

Winner of The Great British Bake Off 2016, cookbook author and TV chef


Makes 6-8 sausage rolls



150g unsalted butter, frozen

110g strong white bread flour

110g plain flour, plus extra for dusting

2 tspn dried sage

4-5 tbspn ice cold water

1 beaten egg for glazing

Sesame and poppy seeds for sprinkling



400g good quality pork sausagemeat

100g smoked streaky bacon, finely chopped

1 tbspn finely chopped fresh sage

½ tspn dried thyme

2 shallots, finely chopped

Half tspn smoked paprika

100g chestnut mushrooms, finely chopped

1 tspn finely chopped garlic (jarred or fresh)

1 tspn finely chopped red chilli (jarred or fresh)

1 tspn Worcestershire sauce

150g good quality black pudding

Salt and freshly ground black pepper




Coarsely grate the butter on to a cold plate and return to the freezer or put into the fridge to keep cold.

Sift both types of flour into a large bowl and mix in the dried sage, a pinch of salt and some pepper.

Without handling the butter, drop it into the flour mix and, using a blunt knife, mix the grated butter into the flour to coat it all evenly. Sprinkle over 2 tbspn of ice cold water and mix in with the knife, and gradually add a further 2-3 tbspn of water until the mix starts to come together.

Finish mixing to a pastry dough with your hands, but do not handle the pastry too much.

Flatten the pastry into a square shape and wrap it in cling film. Leave to rest in the fridge for 30-45 minutes.



Put all of the filling ingredients, except the black pudding, into a large bowl with some salt and pepper. Start mixing with a large spoon. Then squish it all together. Fry off a small piece of the filling in a small pan to check the seasoning. Cover and set aside until needed.

Remove the outer coating from the black pudding and cut the pudding into 1cm sticks.

Set the chilled pastry on a lightly floured surface and roll out into a 60x30cm rectangle which is about 3mm thick.

Turn the pastry as you roll to stop it from springing back. As you work, try not to handle the pastry too much.

Trim the edges of the pastry rectangle so they are straight and neat. Spoon the sausagemeat filling into the centre of the pastry and squeeze it together to make a sausage shape which runs across the pastry rectangle, parallel to the 30cm sides. Push the sticks of black pudding into the filling in straight lines from end to end.

With cold, floured hands, lift one 30cm side of the pastry up to the middle over the sausage filling and brush the outside edge with beaten egg. Lift the opposite side of the pastry up to slightly overlap and gently squeeze the edges together to create a sealed join of pastry.

Roll the whole thing over so the join is on the bottom. Lift on to a tray and place in the freezer to chill for 10 minutes.

Remove from the freezer and, using a sharp knife, cut across into 5cm pieces. Arrange these, with the join underneath, on a greased baking sheet which has been lined with greaseproof paper. Return to the freezer to keep cold while you preheat the oven to 180degC fan (200degC/400degF/Gas Mark 6).

Glaze the pastry with beaten egg and snip a small V on top of each roll. Bake for 20–30 minutes until the pastry is golden brown and the sausage filling is cooked and no longer pink.

Remove from the oven and gently lift the sausage rolls from the baking sheet on to a wire rack to cool.

Liz earle

Liz Earle

Brussels sprouts with hazelnut and orange

Health and wellness guru, TV personality and chef and founder of Liz Earle Wellbeing Magazine




500g brussels sprouts

1 tbspn olive oil

3 cloves of garlic, finely chopped

50g hazelnuts

1 orange, juice and zest

Handful of walnut halves to garnish



Trim and slice the brussels sprouts into halves. Heat up the olive oil and saute the garlic in a saucepan.

Chop up the hazelnuts into small chunks and add them in with the garlic. Let it all cook together for a few minutes.

Then add in the brussels sprouts, the orange juice and zest. Continue cooking for about five to six minutes until the sprouts start to soften and go golden, then add a few tablespoons of water, put a lid on the pan and allow to cook on a low heat for another five minutes until the sprouts are tender. Finish with a sprinkling of walnuts on top.

choc mousse
Raymond blanc

Raymond Blanc

Chocolate mousse

TV chef and cookbook author


Serves 4


165g dark chocolate, at least 70 per cent cocoa solids, finely chopped

240g/8 medium free-range, organic egg whites



Place the chocolate in a large bowl, set over a pan of hot water and leave to melt over a low heat.

Turn the heat off. In an electric mixer, whisk the egg whites until they form soft peaks.

Whisk one-third of the egg whites into the melted chocolate to lighten the mixture and immediately fold in the remaining egg white with a large spatula.

Pour into a glass bowl or individual glasses and leave to set in the fridge for two hours or until required.



The bowl of water must not touch the water and the water must not boil; the chocolate becomes grainy at 55degC.

If you over-whisk the egg whites, they will become thick and grainy, lose volume and separate into a dry froth and a runny liquid. The resulting mousse will have an unattractive appearance and texture.

Do not over-mix the egg white into the chocolate, as you will knock all the tiny bubbles of air out and be left with a dense mousse.

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