Christmas nibbles from the chefs

Events, Food, RecipesLeave a Comment


With the silly season fast approaching it is always good to have a few handy Christmas recipes up your sleeve!

Whether you need a slew of snacks for an impromptu wine with friends, or Christmas cupcakes for an end of year break up party, it is nice to be prepared.

Here at Trading Plates, we have done our research. Over the coming weeks, we will bring you a smattering of what the best celebrity chefs going round serve up to their loves one at Christmas time.

Let’s start at the very beginning with finger food.


George Columbaris’ Marinated Christmas Olives

You will need:

100g Kalamata olives

100g green olives – Halkidas

100g Blonde Kalamata

3 sprigs thyme

2 garlic cloves

100ml vegetable oil

For the method, visit


Nigella Lawson’s Panettone Stuffing Squares


You will need:

4 echalion shallots or banana shallots or 2 small onions (approx. 250g / 8 oz total)

2 eating apples (approx. 250g / 8 oz total)

375 grams pancetta slices (or rindless streaky bacon)

2 sticks celery

4 large leaves fresh sage

3 tablespoons garlic infused olive oil

200 grams vacuum-packed chestnuts

Zest and juice of 1 unwaxed lemon

500 grams panettone (or pandoro), slightly staled, sliced

2 large eggs

1 splash of olive oil (for greasing)

For the method, visit


Heston Blumenthal’s Chicken terrine and sweet corn fritters

You will need:heston-blumenthal-christmas-nibbles

1 carrot
1 celery stick
½ onion
8 chicken thighs
¼ x 20g pack thyme
2 bay leaves
Salt and freshly ground black pepper

1L chicken stock
150g carrots, peeled and cut into small cubes
1 onion, peeled and finely chopped
100g celery, cut into small cubes
1 clove garlic, finely chopped
200g button mushrooms, quartered
¼ x 20g pack thyme, leaves only
4g parsley leaves
3g tarragon leaves

200g mayonnaise
35g chipotle paste
10g white wine vinegar

115g plain flour
30g polenta
15g caster sugar
8g baking powder
¼ tsp salt
¼ tsp cayenne pepper
125g whole milk
1 medium egg
326g tin sweetcorn, drained

For the method, visit


Jamie Oliver’s Festive Fiesta Tacos

You will need:

1 teaspoon sweet smoked paprika

1 teaspoon fennel seeds

200 g higher-welfare pork belly, skin off and cut into 1cm dice

Olive oil

1 ripe avocado , halved and destoned

2 large ripe tomatoes

1 fresh red chilli

200 g tinned haricot beans , drained, optional

2 limes

Sea salt

Freshly ground black pepper

1 teaspoon runny honey

6 taco shells

½ bunch fresh coriander , leaves picked and chopped

1 lime

1 teaspoon runny honey

Fat-free natural yoghurt , to serve
For the method, visit


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