Christmas Dining in the New Forest: Seasonal Recipes to Celebrate in Style

The festive season has arrived, bringing with it the perfect excuse to come together, enjoy good company and savour the unmistakable flavours of Christmas.

Whether you’re planning an impressive festive feast or preparing delicious treats to share with friends and family, our Christmas recipes are designed to inspire your New Forest celebrations. Simple to follow and full of seasonal flavour, they make entertaining effortless and enjoyable.

The Cinnamon Twist

Treat your guests to this effortlessly delicious cocktail.

Ingredients

  • 25ml Amaretto
  • 25ml Conker Cold brew
  • 25ml Pain d'espice Liquer

Method

Combine all the ingredients, pour into a whiskey glass with a large cube of ice and mix thoroughly. Garnish with a gingerbread man sweet and enjoy the warm spices and sweet flavours.

 

 

Jerusalem Artichoke Orzotto

Created by Head Chef Alistair Craig, this Jerusalem artichoke orzotto is a beautifully versatile recipe, perfect served as a stand-alone main or as a delicious accompaniment to roast or grilled chicken.

Ingredients

  • 500g Jerusalem artichokes
  • 1 Onion, finely diced
  • 200 g Pearl barley
  • 600ml Vegetable stock
  • 50g Parmesan
  • 100g Unsalted butter
  • Lemon Juice
  • Salt
  • Black Pepper

 

Method

  • Scrub and rinse the artichokes, roll in table salt, and roast at 160°C until soft.
  • Cool slightly, brush off the salt, and halve the artichokes.
  • Scoop out the flesh; this is the artichoke purée. Keep skins to fry or bake until crispy.
  • Chill the artichoke purée until needed.
  • Cook the onion gently for 5 minutes without colouring.
  • Add the barley and a pinch of salt; cook for 3 minutes, stirring constantly.
  • Add vegetable stock, bring to a boil, then simmer until the barley is tender with a slight chew and a little liquid remaining. Top up with stock or water if needed.
  • Use immediately or cool to reheat later.
  • To finish, warm the barley (if chilled), add butter and cheese, and stir until creamy. Season with salt and lemon juice.
  • Serve with crispy artichoke skins, crème fraîche, and watercress/rocket, or use as a side dish for chicken.

Festive Chutney

This warming chutney is rich with festive spice and gentle sweetness, making it the perfect accompaniment to cheese boards, roasted meats or winter dishes. Simple to prepare and ideal for gifting, it’s a wonderful recipe to have on hand throughout the season.

Ingredients

  • 3600g Soft Brown Sugar
  • 3600ml white wine vinegar
  • 8 tsp ground cinnamon
  • 8 tsp ground nutmeg
  • 24 pinches of saffron
  • 480g fresh ginger (peeled and grated)
  • 1200g white onion (peeled and finely diced)
  • 1200g raisins
  • 80 pears (cored and finely diced)

Method

  • Place the sugar, vinegar and spices into a large saucepan and set over a low heat. Stir gently until the sugar has dissolved, then bring the mixture to a gentle simmer.
  •  

    Add the ginger and onion, stirring well to combine. Allow the mixture to simmer until the liquid has reduced by roughly half.

  •  

    Stir in the raisins and pears, then continue to simmer until the chutney thickens to your preferred consistency.

  •  

    Remove from the heat and allow to cool for 5 minutes before spooning into sterilised jars. Seal with lids and leave to cool completely.

Celebrate the season with loved ones in the kitchen, or treat yourself to a stress-free festive feast at our New Forest hotel restaurant, where we’ll handle everything from cooking to clearing up.