Recipes from the Kitchen

  • Christmas leftovers never looked so tempting — this festive puff pastry wreath with G’s Gourmet Jams Award Winning Cranberry & Orange Sauce is such a showstopper. You can even make it ahead and keep it in the fridge until you’re ready to bake.

    Serves: 4–6

  • • 1 sheet of pre-rolled puff pastry (thawed if frozen)

    • Cooked turkey

    • Cooked ham

    • Stuffing

    • 1 egg

    • 1 jar of G’s Gourmet Cranberry & Orange Sauce

    • 1 whole camembert

    • Rosemary

  • 1. Preheat the oven to 200°C (180°C fan) | Gas 6.

    2. In a large bowl, mix together the stuffing, ham and turkey.

    3. Lay the puff pastry out on a chopping board and cut it in half vertically.

    4. Spoon half a jar of G’s Gourmet Cranberry & Orange Sauce over each piece of pastry, leaving a 1cm border.

    5. Spoon the turkey, ham and stuffing mix down the middle of each piece.

    6. Roll up the pastry to enclose the filling.

    7. Take one roll and cut it into roughly 5cm pieces. With the second roll, cut through in the same way but leave the pieces attached along one side so it stays connected.

    8. Unwrap the camembert and place it back into its box (most are oven-safe). Cut a few small slits on top and tuck in sprigs of rosemary.

    9. Place a sheet of baking parchment onto a tray and set the camembert in the centre.

    10. Arrange the connected pastry roll around the camembert box, cut side facing up. Gently twist each section so the filling shows and pinch the ends into points to resemble a star.

    11. Nestle the loose pastry pieces into the gaps, again twisting slightly and pinching the edges to form points. You should now have a full wreath around the camembert.

    12. Crack the egg into a bowl and whisk. Brush the pastry all over with the egg wash.

    13. Bake for 15 minutes until golden and bubbling.

    14. To finish, spoon the remaining G’s Gourmet Cranberry & Orange Sauce around the inside of the wreath and garnish with fresh herbs. Serve immediately.

Recipes from the Kitchen

  • Light, fluffy muffins with a gorgeous blackberry ripple running through the centre. Made with G’s

    Gourmet Blackberry Jam, they’re perfect for breakfast, lunchboxes or an afternoon treat.

    Makes: 12 muffins

  • • 2 medium eggs

    • 125ml vegetable oil

    • 250ml milk

    • 250g caster sugar

    • 400g self-raising flour

    • 1 tsp salt

    • ¾ jar G’s Gourmet Blackberry Jam (plus extra to serve)

  • Method

    1. Preheat the oven to 200°C (180°C fan) | Gas 6. Line a 12-hole muffin tin with paper cases.

    2. In a large bowl, whisk together the eggs, oil, and milk until smooth. Stir in the sugar.

    3. Add the flour and salt, mixing lightly until just combined – it’s okay if the batter looks a little lumpy.

    4. Divide the mixture evenly between two bowls. Into one bowl, fold through ¾ of the jar of blackberry jam.

    5. Spoon the plain and jammy batters into the muffin cases, alternating spoonfuls to create layers.

    6. Run a toothpick through each case to swirl the mixtures together.

    7. Bake for 20–25 minutes, until risen and golden.

    8. Leave to cool for 5 minutes in the tin before transferring to a wire rack. Serve warm or at room temperature with extra jam on the side.