To celebrate the launch of Fenwick Food and Drink, chef, food writer and author Anna Barnett serves up a delicious festive-inspired menu to get you into the Christmas spirit, using ingredients from our in-house range.
To celebrate the launch of [Fenwick Food and Drink](https://www.fenwick.co.uk/brands/fenwick), chef, food writer and author Anna Barnett serves up a delicious festive-inspired menu to get you into the Christmas spirit. Using ingredients from our own-label food alongside helpful tips and tricks along the way, this medley of sweet and savoury treats is sure to whet your appetite. From a dollop of [Fenwick Dorset Dark Chocolate Bar](https://www.fenwick.co.uk/food/food/chocolate-and-sweets/dorset-dark-chocolate-bar/2530012966974.html) to a drizzle of [Fenwick Yorkshire honey](https://www.fenwick.co.uk/food/food/jams-and-preserves/honey/yorkshire-honey/2530012969913.html), recreate Anna’s recipes at your next dinner party, celebration or even a relaxed supper club amongst friends.
#### **Confit Duck with Fenwick Blackcurrant and Blackberry Jam, Crispy Rosemary and Sage Leaf Blinis**
**Preparation Time** 10 minutes
**Cooking Time** 5 minutes
For the blinis
_100g self-raising flour_
_1 free-range egg_
_200ml full fat milk_
_sprinkle of sea salt flakes_
_freshly ground black pepper to taste_
_25g melted butter
rapeseed oil for frying_
For the toppings
_1 tin confit duck_
_3 legs radicchio roughly torn into bite sized portions_
_Fenwick Blackcurrant and Blackberry Jam_
_4 sprigs of rosemary_ _several sprigs of sage, leaves picked, stalks left on_
_olive oil for frying_
_sea salt flakes_
_several turns of freshly ground pepper_
_drizzle of cold press rapeseed oil_
1/ First, make a well in the centre of the flour, add in the egg yolk and a splash of the milk and whisk until you have a smooth paste gradually adding in the remaining milk and seasoning. Next, whisk the egg white until it begins to hold its shape. Add in the melted butter and finally fold in the egg whites.
2/ Heat a lightly greased non-stick pan, add a tablespoon of batter for each blini, leaving a little room either side. Cook for around one minute on each side over medium heat and flip, cooking until golden. Set to one side once cooked, allow to cool.
3/ Preheat the oven to 190 degrees Celsius. Place the confit duck in a roasting tin, break into bitesized pieces and roast until dark and crispy for around 10 minutes or so.
4/ On each blini, place the raddichio followed by a teaspoon of [Fenwick Blackcurrant and Blackberry Jam](https://www.fenwick.co.uk/food/food/jams-and-preserves/jam/blackberry-and-blackcurrant-jam/2530012977369.html).
5/ In a large frying pan add a generous glug of oil and heat over a medium to high heat. Test the oil is hot enough by adding one sage leaf to begin with. It should fizz immediately. Starting with the sage leaves, fry the herbs in batches so not to overcrowd the frying pan ensuring they fizz immediately. Allow them to cook for 20-30 seconds then remove and drain on paper towel.
6/ Repeat this process with the rosemary then once cooled take a pair of scissors and snip into small garnish sized sprigs.
_Anna says, “I like to prep all my dishes up on platters, laying out everything from the fillings to the garnishes so it’s only a matter of compiling all the different elements just before serving. This works particularly well for canapés. Invest in statement serving plates that will complement your food and make it look even more fancy! Make sure you have large, airtight containers to keep your blinis in so that you can prep this a day or two before serving.”_
#### **Fenwick Festive Tea Infused Ham with Cloves, Bay and Satsuma Marmalade served with Festive Poached Pears**
**Preparation Time** 20 minutes
**Cooking Time** 2 hours
_1 gammon joint, around_ _2kg boneless_
_4 tbsp stem ginger syrup_
_3 fresh bay leaves_
_1 tsp of black peppercorns_
_½ tsp mace_
_½ tsp cloves_
_2 large strips of orange peel_
_3 pints of brewed Fenwick Festive Whole Leaf Tea_
For the roasting glaze
_5 tbsp Fenwick Satsuma and Whitby Gin Marmalade_
_2 tbsp cloves_
_3 tbsp golden caster sugar_
_several turns of freshly ground black pepper_
For the poached pears
_3 conference pears – not yet ripe and firm in texture – peeled and stalk left on_
_3/4 bottle of fruity red wine_
_2 generous glugs of Fenwick Blackberry and Ginger Gin Liqueur_
_large strip of orange peel_
_juice of half a lemon_
_1 star anise_
_100g caster sugar_
1/ Begin by infusing your [Fenwick Festive Whole Leaf Tea](https://www.fenwick.co.uk/food/food/tea/loose-leaf-tea/festive-whole-leaf-tea/2530012860876.html) for three minutes. Next place your gammon in a large saucepan and pour over the tea ensuring the tea covers the gammon entirely.
2/ Next add in the ginger syrup, bay leaves, peppercorns, mace, cloves and orange peel and slowly bring to a simmer. Any scum that gathers can be skimmed. Simmer for around an hour and half. Remove the gammon and allow to cool a little.
3/ Preheat the oven to 200 degrees Celsius. Take a sharp knife and remove the skin, leaving a 1/3 cm worth of fat beneath. Next score the fat into diamonds and cover with the [Fenwick Satsuma and Whitby Gin Marmalade](https://www.fenwick.co.uk/food/food/jams-and-preserves/jam/satsuma-and-whitby-gin-marmalade/2530012976812.html), a sprinkle of sugar and freshly ground black pepper. Take the cloves and stud each corner of the diamonds. Place in the oven for around 25-30 minutes or until you have a golden bubbling glaze. Allow to cool and serve.
4/ For the poached pears, begin by combining the red wine, [Fenwick Blackberry and Ginger Gin Liqueur](https://www.fenwick.co.uk/food/wines-and-spirits/spirits/liquers/blackberry-and-ginger-gin-liqueur-50cl/2530012862955.html), orange peel, lemon juice, star anise, peppercorns and 100g caster sugar. Bring the liqueur almost to the boil so that the sugar melts then reduce the heat to a simmer and place in the peeled pears. Ensure that all pears are covered for an even colouring. Allow them to simmer for around 25-30 minutes then remove the pears.
5/ Increase the heat bringing the liquid to a boil and allow to reduce until syrup like (add a knob of butter for gloss) and serve alongside or poured over the pears.
_Anna says, “Prep everything as much in advance as possible. You can make your glaze well in advance and freeze it. Preparing all the garnishings the day before is also a great tip."_
#### **Fenwick Yorkshire Honey and Amaretti Biscuit Ice Cream with Fenwick Christmas Coffee – Affogato Style**
**Preparation time** 10 minutes
**Freezing time** 5hrs, however overnight is recommended
_1 pint of extra thick cream or whipping cream_
_400g (or 1 tin) of condensed milk_
_170ml Fenwick Yorkshire Honey, plus extra for the finishing drizzle_
_1 heaped tsp sea salt flakes_
_8-10 amaretti biscuits, roughly crumbled_
_2 cups of brewed Fenwick Hand-roasted Christmas Coffee_
1/ Begin by making your ice cream. Using an electric whisk, combine the cream until you have stiff peaks. Do this gradually for the best results. Fold in the condensed milk and ¾ of the [Fenwick Yorkshire Honey](https://www.fenwick.co.uk/food/food/jams-and-preserves/honey/yorkshire-honey/2530012969487.html) until it’s evenly combined then add in the salt.
2/ Break up the amaretti biscuits and scatter into the mixture and stir to combine. Pour into an airtight container and add a little extra honey. Loosely stir it into the ice cream but only a little so you can still see it. Allow to freeze until solid for round 5 hours (or overnight).
3/ Prior to serving, remove from the freezer for around 5 minutes until it has softened slightly then serve a generous scoop with a good splash of freshly brewed [Fenwick Hand-roasted Christmas Coffee](https://www.fenwick.co.uk/food/food/coffee/ground/hand-roasted-christmas-coffee/2530012977727.html) poured over the top. Scatter a little extra amaretti biscuit and eat immediately.
_Anna says, "When prepping, have dessert done and dusted so it’s just a case of placing it on the table. Don’t over complicate things. Simple quality produce will speak for itself.”_
#### **Spiced Ginger Bundt Cake**
_Makes 1 bundt cake_
**Preparation time** 10 minutes
**Cooking time** 1 hour
_300g unsalted butter_
_50g butter to generously grease mould_
_300g black treacle_
_450g dark muscovado sugar_
_8 balls of stem ginger, finely diced_
_5 tbsp stem ginger syrup_
_3 large free-range eggs, beaten_
_300g plain flour_
_1.5 tsp bicarbonate soda_
_1 tbs ground ginger_
_1 heaped tsp cinnamon_
_1tsp mace or nutmeg_
_300ml natural yogurt_
For the salted dark chocolate sauce
_70g Fenwick Dorset Dark Chocolate, broken up into small pieces_
_140ml double cream_
_Fenwick Milk Drinking Chocolate Flakes for garnish_
_sprinkle of sea salt flakes_
1/ For the spiced ginger bundt cake, preheat the oven to 180 degrees Celsius. Generously grease your bundt tin and set to one side. Combine the butter, treacle and sugar over a medium to low heat cooking until the butter has melted. Remove from the heat then add in the stem ginger, stem ginger syrup and eggs. Whisk until thoroughly combined.
2/ Sift the flour, add the bicarbonate soda and add in the dried spices. Next, pour in the butter, syrup mixture and beat together with a whisk before finally adding in the yogurt. Whisk again until fully combined.
3/ Pour the mixture into the mould and bake for around one hour or until a knife comes out clean when you slice into the cake. Once it has cooled, turn out of the mould and allow to cool on a wire rack. Hold off from adding the sauce or frosting until the cake has cooled completely.
4/ For the salted dark chocolate sauce, bring a small pan of water to the boil, break up your pieces of [Fenwick Dorset Dark Chocolate](https://www.fenwick.co.uk/food/food/chocolate-and-sweets/dorset-dark-chocolate-bar/2530012966974.html) and place in a heatproof boil over the top of the boiling water; a bain-marie, ensuring that the bowl doesn’t touch the water. Allow the chocolate to melt for two minutes then stir and remove from the heat.
5/ In another pan, combine the cream, butter and salt and heat until warm then combine with the melted chocolate, stirring until smooth and thoroughly combined. Use immediately or set to one side and gently warm when ready to use.
6/ Pour over the bundt cake and finish with a generous sprinkle of [Fenwick Milk Drinking Chocolate Flakes](https://www.fenwick.co.uk/food/food/hot-chocolate/milk-drinking-chocolate-flakes/2530012982622.html).
_Anna says, "I loved using the Fenwick chocolate for this cake, they're incredible. From the bars to drinking chocolate flakes, I’m hooked!"_