Christmas Pineapple

Category : Food

1 Del Monte Pineapple
250g Castor Sugar
200ml Passion Fruit Juice
200ml Banana Juice (Boiron Brand)
1 Cinnamon Stick
5g Star Anise
5g Black Pepper Corns
3 Cloves
½ Lime Juice
Pinch of Salt


Toast off all the spices until they begin to release a real Christmassy aroma, add the sugar and melt to a dark caramel. Next add the juices, bring to the boil and dissolve your caramel. Reduce your fruity caramel down to a toffee consistency.

When at required texture stop your reduction with Lime juice and a little salt.

Now allow your mix to infuse off the heat.

Once cool, pass your mixture through a fine sieve.  Pour onto your peeled and cored pineapple discs and bake in the oven for 20 minutes at 180ºc.

Serve hot, with cream and a little off your cooking syrup.

Happy Cooking!

Perfect Turkey Garnish (Brussels, chestnut, onion, bacon)

Category : Food


500g Brussel Sprouts
150g button onions
1 packet Smoked Bacon
175g Fresh Roasted Chestnuts
250g Chicken Stock
1 Bay Leaf
125g Unsalted Butter


First of all blanch your whole brussel sprouts in boiling salted water for 2 minutes and refresh them in ice water to stop the cooking (this will keep them green a fresh tasting).

Peel down your button onions leaving them as whole as possible.

Cut your bacon into thick strips.

Score your chestnut skins and bake them in a hot oven until they start to crack, once cracked remove them and peel them.

In a large heavy bottom pan melt the butter down and add your onions take to a golden brown colour.

Next add your bacon strips and colour.

Now add your chestnuts, chicken stock, and herbs, bring to the boil.

Once boiling add your Quartered brussel sprouts and cook out slowly, stirring until the stock is reduced.

Once reduced remove the herb stalks and bay leaf.

Now serve it warm with your Turkey, cranberry sauce and roasted spuds.

Merry Christmas!