It's officially Christmas on This Morning and who better to show us how to make some festive bites than Phil Vickery?
Baby Christmas spiced meatballs
Preparation time: 15 minutes
Cooking time: 20 minutes
500g lean lamb mince
1 small onions, chopped
2 cloves garlic
½ tsp each of nutmeg, smoked paprika, allspice
1 whole egg
2 tbsp Dijon mustard
3-4 tbsp breadcrumbs (can use Gluten Free also)
4 tbsp yellow squeezy mustard
4 tbsp thick chilli jam
1. Place the lamb, onion, garlic, spices and salt and pepper into a food processor.
2. Blitz until it comes together, don’t go mad.
3. Tip into a bowl and add the egg, mix well then add a few breadcrumbs to form a still dough.
4. Roll into tight balls the size of a large marble.
5. Place a empty frying pan on the stove and heat.
6. Add the balls and cook rolling around for 6-8 minutes or until the fat runs and the balls take a nice colour, then drain well.
7. Place onto a warm plate and cut a little off the bottom so they stand firm.
8. Squeeze over a little mustard, then dot with chilli jam and serve with cocktail sticks.
Baby mince pies with snow and glitter topping
Preparation time: 25 minutes
Cooking time: None
300g jar mincemeat
Finely grated zest of a large orange
25-30 small pastry canapé cups ready to eat
250g ready roll icing
2 tbsp edible glitter
1. Heat the mincemeat in a small pan and cook until slightly thickened, then cool.
2. Add the zest and mix well the mix should be nice and tight.
3. Lay out the cups and fill with the mincemeat, nice and full.
4. Roll out the icing thickness of a 10p piece using some cornflour.
5. Cut small discs slightly smaller than the cups and gently lay over the pies.
6. Brush with a little water and dust with edible glitter.
Preparation time: 30 minutes
Cooking time: 30 minutes
3 tbsp olive oil
1 small onion very finely chopped
2 garlic cloves, crushed
½ tsp chilli flakes
Pinch garam masala
½ tsp ground cumin
2 large potatoes, peeled and cut into 1/2cm pieces
150g cooked petit pois peas
2 tbsp finely chopped coriander
250g filo pastry
1 beaten egg
1 bunch fresh chives
1. Pre heat the oven to 220C gas 7.
2. Heat the oil, then add the onions and garlic, then the spices and cook for a couple of minutes.
3. Next add the spuds and cook for a further 5-6 minutes, turning all the time.
4. Cover with a lid and steam the potatoes until cooked (adding a little water if they begin to stick) probably be 8-10 minutes.
5. Once cooked remove the lid and cook until all the liquid has gone, then add the peas and coriander off the heat.
6. Season well with salt and pepper, then cool.
7. Lay the filo out and cut into 8cm squares, or slightly smaller.
8. Stick 2 pieces together with a little egg and spoon a large teaspoon of the mixture into the centre.
9. Egg the edges and fold up and squeeze the tops together, making it look like small money bag.
11. If you want to be a bit cheffy, then tie a fresh chive around the top to look like string.
12. Egg well then bake in the oven for 15 minutes until cooked and nicely coloured.
13. Serve warm but not too hot.