Christmas is a time to gather with family and friends. For me, it’s a treat spending time with my sisters and mum as we’re all so busy! My festive feast stars simple dishes that look beautiful and hark back to tradition. Pork crackling is a must on our table, as is a simple dessert with wow factor – I’m loving this easy pavlova. Enjoy!

SMOKED SALMON CARPACCIO
Serves 4

Ingredients
½ cup crème Fraiche

2 tbsp whole egg mayonnaise

1 tbsp horseradish cream

1 tsp grated lemon zest

1 tbsp lemon juice

500g smoked salmon slices

1 small bulb beetroot, peeled (or radish)

4 baby qukes

1 tbsp baby capers

Edible flowers and dill sprigs, (optional) to decorate

Pickled red onion

2 tbsp caster sugar

¼ cup hot water

¼ cup red wine vinegar

1 red onion, thinly sliced into rounds

Chive oil

1 bunch chives, chopped

2 tbsp chopped parsley

¼ cup olive oil

2 tsp lemon juice

Method

1  To make pickled red onion, combine sugar and hot water in a bowl until dissolved. Stir in vinegar and onion. Allow to stand overnight or for an hour to soften.

2  To make chive oil, process all ingredients in a blender until smooth.

3  Combine crème Fraiche, mayonnaise, horseradish and juice. Season with salt and pepper. Smear or place small spoonfuls of horseradish cream onto plates. Arrange salmon slices on top. Use a vegetable peeler to slice qukes into strips. Use a mandolin to cut beetroot in paper thin slices.

4  Arrange quke slices, beetroot, capers, onion rings and edible flowers over the top of salmon. Dot small spoonfuls of chive oil around plate and sprinkle with dill. Serve.

BEAN, FENNEL & EDAMAME SALAD
Serves 8

Ingredients
200g green baby beans, trimmed

200g sugar snap peas, some halved lengthways

1 small bulb fennel, trimmed, halved, shaved

1 cup edamame beans

100g Greek feta, crumbled

Edible flowers, optional, to decorate

Dressing

¼ cup olive oil

2 tbsp white wine vinegar

2 tsp Dijon mustard

3 tsp honey

Method

1  To make dressing; combine all ingredients in a jar and shake until combined. Season with salt and pepper.

2  Bring a large saucepan of water to the boil. Add beans and peas. Stir and drain after 20 seconds. Cool immediately in cold water. Pour boiling water over edamame beans and drain.

3  Combine beans, peas, fennel and edamame in a large shallow serving plate. Sprinkle over feta and drizzle with dressing just before serving. Decorate with edible flowers if using.

ROLLED PORK LOIN WITH APPLE & THYME
Serves 8-10

Ingredients
3kg pork loin with rind, untied

Ground sea salt

2 tbsp olive oil

Roast new potatoes, to serve

Stuffing

3 small pink lady apples (400g)

75g butter

1 medium onion, finely chopped

2 cloves garlic, crushed

1 tbsp chopped thyme

Salt & cracked black pepper

Gravy

¼ cup plain flour

2 cups chicken stock

2 tsp soy sauce

Method

1  Place pork, rind-side down, on a clean surface. Trim any excess fat from underside. Cut a 2cm cavity between fat and fillet. Turn pork over and score rind at 2cm intervals or into a diamond pattern with the tip of a very sharp knife. Place pork, rind-side up on a tray. Sprinkle with salt and leave uncovered in the fridge overnight.

2 Pat moisture off the rind with paper towel.

3 To make stuffing, cut apples onto eighths, remove core, leave skin on. Heat half the butter in a medium non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring for 5 minutes or until onion is soft. Transfer to a bowl. Add remaining butter to same hot pan. Add apple wedges. Cook for 5-7 minutes until beginning to soften and colour. Stir through thyme. Add to apples in bowl, season well and stir until combined.

4 Preheat oven to 230C. Place pork rind-side down on a clean surface. Place apple mixture along cavity. Roll up firmly. Secure with kitchen string tied at regular intervals. Rub oil over pork. Grind salt all over rind.

5  Place in a large roasting dish and roast for 30 minutes or until rind becomes golden and has crackled. Reduce temperature to 180C and roast for a further 1 hour and 30 minutes or until juices run clear when pierced with the tip of a knife. Transfer to a platter, cover with foil and rest for 20 minutes.

6 Meanwhile, to make gravy, scrape any pan juices from roasting dish into a large jug. Allow fat to settle on top. Spoon off fat layer and discard. Combine flour with ¼ cup of the stock to form a smooth paste. Whisk in remaining stock, soy, pan juices and rested meat juices. Pour into a medium saucepan and bring to the boil. Boil, whisking frequently until thickened.

7 Serve pork carved with roast potatoes and gravy.

WHITE FOREST PAVLOVA
Serves 8-10

Ingredients
8 egg whites

2 cups caster sugar

600ml thickened cream

100g grated white chocolate

2 x 125g punnet raspberries

Edible flowers and icing sugar, to decorate

Chambord marinated strawberries

2 tbsp caster sugar

2 tbsp hot water

¼ cup Chambord raspberry liqueur

1 punnet small strawberries, hulled, thickly sliced

Method

1 Preheat oven to 100C. Trace two 20cm circles onto two pieces of baking paper. Grease two large oven trays and place baking paper onto prepared trays.

2 Beat egg whites and sugar in the large bowl of an electric mixer for 10-12 minutes until thick glossy peaks form. Spoon evenly onto circles and spread out to edges of circle. Bake for 2 hours until crisp on the base. You can test by gently lifting one side off paper to see if dry on the base.

3 Turn oven off and allow to cool in oven with door ajar. Pavlovas can be made up to two days ahead.

4 To macerate strawberries; combine sugar and water in a bowl until dissolved. Stir in Chambord and strawberries.

5 Whip cream until semi-firm peaks hold. Place a meringue disc on a serving plate and spread with a few big dollops of the cream. Sprinkle with half the grated chocolate. Top with some of the raspberries.

6 Place remaining meringue disc on top and decorate with more cream, white chocolate, raspberries, marinated strawberries. Serve sprinkled with edible flowers and a dusting of icing sugar.