From Max With Love - Happy Holidays

Win £150 plus 3 exclusive No-Waste Christmas recipes

Dec 22, 2022

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I feel so honoured to have been nominated for Fortnum & Mason’s Digital Creator of The Year for the second year in a row! If you’ve been enjoying the content I’ve put out over the past 12 months, it would mean so much if you could spare a minute to vote for me! Tap the link below and VOTE for MAX and you’ll also be in with the chance of winning £150 worth of prizes! THANK YOU!

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ARE YOU FEELING FESTIVE YET?

Whether you love all things Christmas and have had your tree up since 1st December, or are simply looking forward to a few days catching up with your sofa, some snacks and a cheesy movie as the credits roll on another year, I hope you’re able to find time for at least a little break over the coming couple of weeks.

It can be a tough time for lots of people and with energy levels running low and a long lists still to tick off, the pressure for perfection can take its toll. Keep checking in on those around you and read on for a few ways to keep your cool, stay warm and make your Christmas more restful, peaceful and hopefully merry!

I’ve also included three brand-new, easy and delicious festive recipes I’ve been working on this month. Add them to your Christmas feast for a twist on the classics – they’re a great way to use up leftovers too.

SANTA’S ON HIS WAY – BUT DON’T PANIC!

Need a last-minute present idea? Pre-order my new cookbook You Can Cook This! It’s out in the spring, so will keep those goodwill feels lasting even longer. Packed with more than 120 fuss-free plant-based recipes, grouped into chapters based on all your favourite ingredients, it’s been a real labour of love testing and developing these recipes – I’m so excited to share this book with you and because of you, my cookbook was ranked 11th worldwide on the Hot New Releases List.

Pre-order my book!

MY TIPS FOR A STRESS-FREE CHRISTMAS

Plan ahead – If you’re hosting, plan your menu (make sure to ask ahead about any dietary requirements) and make a detailed time-plan. Prep as much as you can in advance so you don’t spend the whole day in the kitchen.
Don’t overcomplicate things – Keep dishes simple but flavoursome – check out my new recipes below!
Don’t worry if things don’t go to plan – Honestly, no one will mind! Christmas is not about everything being perfect.
Relax – Make time to take a breather. Sometimes being the chef is the best excuse for a little quiet time while you ‘check on the potatoes…’

UPGRADE THOSE CHRISTMAS MUST-HAVES

Want perfect roasties with your Christmas dinner? Par-boil your potatoes, drain, then return them to the pan, put the lid on and give them a good shake to rough up the edges. Then roast them in a tray of hot oil, preheated in the oven, turning every so often. Add a few sprigs of rosemary for extra flavour.

Everyone will eat Brussels sprouts! I shared this recipe with you guys last year but it’s so good, I’m sharing it again! Roasted Brussels sprouts with a quick red onion pickle, toasted pecans and an amazing tahini, mustard and maple syrup dressing – with totally optional hibiscus flowers. No one will be able to resist.

More gravy, please! Avoid any arguments around the table with my easy, flavour-packed gravy that will unite everyone over how delicious it is.

If you these haven’t inspired you, check out my Thousand-Layer Potatoes and my Nut Roast – this should get you in the festive spirit!

MY PERFECT CHRISTMAS MENU

If you’re looking to try something different this year, my three-course menu plan is a sure winner!

Butternut Squash Soup, Beetroot Tarka, Crispy Sage and Cinnamon Crumble
This pretty soup is the perfect starter for your festive table – or it will make a great light meal if you feel overindulged after Christmas! Head out for a revitalising walk and then get some on standby to warm you up on your return.

Serves 4

FOR THE SOUP
2 tbsp olive oil
2 onions, diced
Pinch of salt
25g fresh ginger, grated
3 garlic cloves, roughly chopped
1 tbsp fresh thyme
1 tsp caraway seeds
1kg frozen butternut squash, defrosted
1–2 litres veg stock (1 litre will make a thicker, creamier soup)
4 tbsp crème fraîche (I'm using a plant-based version)

FOR THE CRISPY SAGE
2 tbsp butter (I’m using a plant-based version)
2 tbsp olive oil
1 bunch of fresh sage leaves

FOR THE CINNAMON CRUMBLE
500g bread, preferably stale or leftover
2 tbsp olive oil
1 tbsp cinnamon
Pinch of salt

FOR THE BEETROOT TARKA
2 tbsp butter (I’m using a plant-based version)
1 tbsp olive oil
1 onion, chopped
1 garlic clove, roughly chopped
1 tbsp fresh ginger, grated
1 tsp cumin seeds
1 tsp caraway seeds
¼ tsp red chilli flakes
250g pre-cooked beetroots, diced
1 lemon, zest only

TO SERVE
A squeeze of lemon juice

Make the soup base: To a large saucepan on a medium heat add the oil and once warm add the onions. Add a big pinch of salt and gently fry for 8–10 minutes, until softened. Add the ginger, garlic, thyme and caraway seeds, stir to combine and cook for 2 minutes. Add the defrosted butternut squash and veg stock and stir to combine. Bring to a boil then simmer for 5 minutes. Add the crème fraîche and with a stick blender or blender, blitz until smooth.

Make the crispy sage: Add the butter and oil to a frying pan over a medium heat. Once the butter has melted, add the sage leaves and fry until crispy, about 2 minutes. Flip the leaves and cook for a further 2 minutes. Remove the leaves and place on a paper towel, set aside. Keep the leftover butter and oil for the cinnamon crumble.

Make the cinnamon crumble: Blitz the bread into breadcrumbs. Add the oil to the frying pan over medium heat then add the breadcrumbs, cinnamon and a pinch of salt. Stirring occasionally, fry the breadcrumbs until fragrant and crispy, about 5 minutes. Remove from heat and tip into a bowl to serve later.

Make the beetroot tarka: Add the butter and oil to the same frying pan over medium heat and once warm, add the onion, garlic, ginger, cumin seeds, caraway seeds and chilli flakes, fry for 2 minutes stirring often. Add the diced beetroot and lemon zest, stir to combine and fry for another 2–3 minutes until fragrant.

Pour or ladle the butternut squash soup into bowls with a light squeeze of lemon juice. Top with a spoonful of the beetroot tarka, a few crispy sage leaves and the cinnamon crumble.

One-pan Spicy Carrot, Potato and Parsnip Filo Traybake
I love all the flavours in this easy pie: they’re warming and comforting while giving your tastebuds a wake-up! This would be a great main event or as a tasty way to use up leftover cooked veg. Mix-and-match whatever veg you have and top with the crispy pastry. Serve with a fresh green salad.

Serves 4

1 tbsp olive oil
1 onion, diced
2 garlic cloves, diced
2 tsp smoked paprika
1 tsp chilli powder, plus extra to serve
1 tsp ground cumin
2 tbsp tomato paste
½ tsp salt
2 large carrots, roughly chopped (not peeled)
2 parsnips, roughly chopped (not peeled)
4 large potatoes, roughly chopped (not peeled)
1 x 400g tin chickpeas
500ml vegetable stock
2 tbsp nutritional yeast
350ml yesterday’s butternut squash soup (or 200g cooked butternut squash blended with 200ml veg stock)
3 tbsp butter (I’m using a plant-based version)
270g filo pastry
½ tsp caraway seeds
Salt and black pepper, to taste

Preheat the oven to 160ºC fan. Heat the oil in a large ovenproof skillet and once warm add the onion, stirring occasionally until soft. (If the skillet isn’t oven-proof, tip the mixture into a baking dish before you bake it). Add the garlic, 1 tsp smoked paprika, ½ tsp chilli powder and all the cumin, stir to combine and cook for 1–2 minutes. Add the tomato paste and salt, and stir to coat.

Add the carrots, parsnips and potatoes and stir well to coat everything, then tip in the whole can of chickpeas – including the water from the can. Add the vegetable stock and bring to the boil, then turn to a simmer and cook for 20 minutes, until the vegetables are beginning to soften. Remove from heat.

Mix the nutritional yeast with 300ml of yesterday’s soup and add to the cooked veg. Meanwhile, in a frying pan over medium heat, melt the butter and gently fry the remaining ½ tsp caraway seeds, 1 tsp smoked paprika and ½ tsp chilli powder and cook for 2 minutes.

Unwrap the filo pastry and brush one of the sheets with the spiced butter mixture and then scrunch up to look a little like a rose. Snuggle all of the scrunched-up filo pastry onto the top of the filling. Slide into the oven and bake for 15–18 minutes, until the top of the pastry is golden brown.

Easy Ginger and Cherry Trifles
I’m not sure it’s Christmas without a trifle but they can often take a lot of prep. Step in my cheat’s version! Desserts don’t get much easier or more delicious than this.

Makes 6

400g frozen cherries
100g caster sugar
1 tsp vanilla extract
225g pre-made or store-bought ginger cake
500g ready-made custard (I’m using a plant-based version)
400ml whippable double cream (I’m using a plant-based version)
100g toasted flaked almonds
3 tbsp icing sugar

Tip the frozen cherries into a saucepan with the sugar. Place over a medium-high heat and cook until the sugar has dissolved into the cherry mix, about 10 minutes. Add the vanilla extract and set aside to cool.

Cut the ginger cake into 3cm cubes and divide between 6 jam jars or glasses. Spoon the cherry mix over the top and set aside in the fridge for 10 minutes or until cool.

Pour the custard over the top and return to the fridge for 10–15 minutes to set a little.

Whip the double cream until it thickens to ‘soft peaks’ – which means it’ll be like a soft peak when you lift your whisk out! Spoon the cream over the top of the custard. Top with the toasted flaked almonds. Dust with icing sugar to serve.

BETWIXTMAS

Whatever you call the week between Christmas and New Year, if you don’t have to work during this time, it can often leave us not quite knowing what day it is and our regular schedules out the window. Try the following ways to help you feel restored, refreshed and ready to take on 2023.

1.     Reflect on the year just gone. It was a tricky one for many people, but think back on all the things you’ve achieved – big or small – that make you feel proud. I normally write a gratitude list for all the things I’m grateful for.
2.     Help others. If you’re able to, find a way to give back to the community around you during this time. I’ve donated to City Harvest – £50 will provide 400 meals to those in need. If you can’t donate, call your local soup kitchen and see if you can volunteer or drop off food instead.
3.     Cook a healthy meal. Use up those Christmas leftovers and turn them into a nourishing soup, curry, a fresh crunchy stir-fry or these tasty carrot fritters! (The carrot fritters were one of my most popular recipes of 2022!)
4.     Rest. If everything has been feeling a bit hectic, make time to recharge those batteries. Do things you enjoy, get some fresh air and catch up with loved ones, read a book, take a bath, dance to your favourite album, paint a picture and remember to rest.

SEE YOU NEXT YEAR!

I hope you all have a very happy holidays, however you’re marking them, and thank you for being such a valued member of my community this year. Go ahead and leave me a message in the comments section below if there’s anything you’d like to see in a forthcoming newsletter!

Next month I’ll be looking ahead to what’s coming up in 2023 and sharing more exciting new recipes, tips and exclusive content.

Leftovers.

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