Turned off by all that turkey? Try this healthy menu instead
The following dishes celebrate the virtues of fresh foods, many of which are low in fat and calories, taste fantastic and are good sources of some vitamins and minerals. They're flexible too - include them in a buffet if you're having a party, serve to friends at an informal gathering or use as the basis for a dinner party menu.
Red cabbage salad
This salad is best made a day in advance to allow the flavours to combine and mellow. It's delicious served as an accompaniment to cold roast meats or game birds.
Serves 8
1 small red cabbage weighing about 700g quartered, cored and finely shredded
900ml boiling water
3 tbsp white wine vinegar
250g cooked beetroot, chopped
2-4 eating apples, quartered, cored and thinly sliced
100g sultanas
300ml low-fat natural yogurt
1 tbsp English mustard
salt and freshly ground black pepper
50g pumpkin seeds
- Place the cabbage in a large bowl and cover with the boiling water. Add 2 tbsp white wine vinegar and mix well. Leave until cold and drain thoroughly.
- Add the beetroot, apples and sultanas to the cabbage and mix together well.
- To make the dressing, combine the remaining ingredients (except pumpkin seeds) and mix in with the cabbage until thoroughly combined.
- Season with pumpkin seeds.
Butter bean and smoked haddock brandade
A healthy version of a traditional French fish pâté. Serve it as a dip with raw crudités (red pepper, cucumber and fennel are all good choices) or, for a more elaborate presentation, use it to fill grilled halved red peppers and serve either as a starter or as part of a salad platter.
Serves 8
350g smoked haddock fillet (undyed will give you a more delicate flavour and colour)
1 x 400g can butter beans (or use borlotti or cannellini beans)
2 cloves garlic, sliced
1 tbsp chopped parsley
salt and freshly ground black pepper
- Wash the fish and cut into 3-4 pieces. Place in a single layer in a saucepan and pour on the juices from the can of beans. Add the garlic and bring slowly to a simmer. Remove from the heat, cover, and leave to cool.
- Drain, reserving the cooking liquid. Skin the fish and discard any bones. Place in a food processor with the pieces of garlic, beans lemon juice and parsley and whiz to a firm paste.
- Add 1-2 tbsp of the cooking liquid, if wished, and season to taste.
- Transfer to a small dish, cover and chill until firm.
Next page: Christmas couscous with spiced chicken
Christmas couscous with spiced chicken
This delicious spicy dish will be the star attraction of any buffet over the party season.
Serves 8
8 skinless and boneless chicken breast fillets
8 tbsp low-fat natural yoghurt
2 tbsp paprika
1 tbsp ground cumin
500g couscous
75g dried cranberries
1 red pepper, deseeded and finely chopped
1 red onion, finely chopped
25g parsley, stems discarded and finely chopped
juice of 1 large lemon (or more to taste)
2 tbsp olive oil
salt and freshly ground black pepper
- Wipe the chicken breast fillets and cut each piece into 5 chunks. Place in a large bowl with the yoghurt, spices and 1 tsp ground black pepper. Mix well, cover, and leave to marinate, while you prepare everything else. Alternatively, you can place the chicken in the fridge and leave to marinate for up to 24 hours.
- Place the couscous and cranberries in a large bowl and pour on 800ml boiling water. Leave for 5-10 minutes to plump up then stir in the remaining ingredients. Season to taste and add extra lemon juice or a little chicken stock to moisten further, if wished.
- Pre-heat the grill to maximum. Brush a large baking tray or dish with oil and add the pieces of chicken with all their marinade. Grill for 5 minutes on each side until cooked through and slightly charred.
- Pile the couscous onto a serving dish and top with the chicken and its juices to serve.