Sensational Christmas Dinner starters

Hot Haloumi with Cranberry Sauce

1. Cut slices of haloumi cheese, dip in a little seasoned flour and fry in olive oil until golden. Don’t worry about them breaking up, they hold together beautifully.
2. Make a sauce by heating fresh or frozen cranberries, cubed apple, a little sugar and a good splash of port in a saucepan until softened and thickened.
3. Serve two slices of haloumi with the sauce on the side.

Monkfish in Parma Ham with Red Onion and Pepper Marmalade

1. Ask your fishmonger to fillet the monkfish so they are ready to go.
2. Season and wrap each fillet with 2 slices Parma (or Serrano) ham, tucking the seams underneath. Leave them in the fridge on a lightly oiled baking sheet until just before serving.
3. Make the marmalade in advance and reheat in the microwave: heat some olive oil in a saucepan and gently fry 1 finely chopped red onion until soft. Deseed and slice 1 red and 1 yellow pepper into long, thin pieces. Add to the onion, cover and cook gently until softened and just holding a shape, about 20 minutes. Season with salt and pepper and stir in some freshly shredded basil leaves.
4. Bake the monkfish at 190C/375F/gas mark 5 for 10-12 minutes. Slice each fillet into 1cm pieces and serve fanned on a bed of red onion and pepper marmalade.