Some people will be tucking into 10 Christmas meals this year

With Christmas falling midweek this year and trends such as ‘ Friendsmas ’ also on the rise, a recent study by Ocado has highlighted a significant surge in the number of Christmas gatherings this season. The study suggests that Brits can’t get enough of the Christmas dinner, as a third are planning to enjoy at least three this festive season, while one in 10 are planning to tuck in between five and 10 times.

The study found that over three quarters of Brits are attending multiple festive celebrations alongside their main dinner, with friends, at work events, with the wider family and their partner’s family. A quarter of Brits say they are excited to experiment with flavours and show-off their cooking skills and a quarter are more eager than ever to take on or help with the Christmas cooking this year.

To inspire Christmas dinner-loving Brits who are keen to get creative in the kitchen this year, Ocado has partnered with chef Seema Pankhania (

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), to share her twists on some classic festive staples. Seema’s Masala Cauliflower Pithivier, Brussel Sprout Pakoras and Garlicky Turmeric Bread Sauce recipes are twists to experiment with throughout the season.

Laura Harricks, Ocado Chief Customer Officer said, “As one of the most eagerly anticipated meals of the year, we know just how important the Christmas dinner is and – with key elements like pigs in blankets trending on site as early as September – that our customers take planning what will be on their plate very seriously! While it’s clear there’s still a lot of love for traditional turkey and all the trimmings, we’ve seen growing interest in twists on the classics too, often with an international influence. We hope Seema’s recipes will inspire the growing number of Christmas cooks who want to get creative in the kitchen this year, and help keep things interesting for those with a diary full of festive dinners to look forward to.”

Seema Pankhania said: “It’s great that Brits are excited to get creative in the kitchen this Christmas. Whether it’s your first time diving into Christmas cooking or you’re a seasoned pro, there’s so much scope to customise the festive favourites. There is so much range on Ocado, you’re a bit spoilt for choice and can really let your imagination run wild, which is why I’m so thrilled to partner with them on this campaign and to hopefully help inspire many, many merry Christmas dinners!”

Seema’s debut book, Craveable, is out now.

Recipe 1:Brussels Sprout Pakoras

Ingredients:

200g brussels sprouts

1 small brown onion

Small handful coriander

2 birds eye chillies

3cm knob of ginger

1/2 tsp cumin seeds

1/2 tsp whole black pepper

1/4 tsp turmeric

1 tsp chilli powder

150g gram flour

180g water

Method:

1. Chop up your Brussels sprouts in half and then slice thinly and slice your onions. Roughly chop the coriander, finely chop the chilli and grate the ginger. Finally, crush the cumin seeds and black pepper.
2. In a bowl combine turmeric, chilli powder, coriander, chilli, ginger, cumin, black pepper, gram flour and water with 1 tsp of salt. Mix well and then add the onions and Brussels sprouts. This should create a thick batter.
3. Heat up a wok about halfway with oil.
4. Using a spoon, drop in small balls of the batter and fry for 2 minutes on either side until golden brown. Drain on paper towels.

Recipe 2: Masala Cauliflower Pithivier

Ingredients:

For the Filling:

½ tbsp olive oil

2 large onions, finely sliced

1 tsp mustard seeds

1 tsp cumin seeds

2 tbsp apple cider vinegar

150g potatoes, peeled and diced

3 leeks, sliced

4 garlic cloves, sliced

Large handful coriander

For the Cauliflower Cheese:

50g butter

1 tbsp plain flour

1–2 tsp chilli powder

1 tsp ground coriander

1 tsp ground cumin

1 tbsp grated garlic

1 tsp grated ginger

400ml milk

150g cheddar cheese, grated

For the Pastry:

2 x 375g packs ready-rolled puff pastry

1 egg, beaten

Method:

1. Heat olive oil in a frying pan over medium heat. Add mustard seeds and cumin seeds; when sizzling, stir in onions. Cook for 10 minutes until caramelised. Add apple cider vinegar, potatoes, and 200ml water. Cook for 15 minutes until potatoes are soft.
2. Boil cauliflower florets in a large pot for 8–10 minutes until tender. Drain and set aside.
3. Melt butter in a saucepan. Stir in garlic, ginger, chilli powder, coriander, and cumin; cook for 2 minutes. Add flour, cook for 2 minutes, then gradually add milk, stirring until thickened. Mix in cheese and 1tsp salt. Fold in cauliflower.
4. In a separate pan, heat oil and cook leeks with ½ tsp salt for 5 minutes until softened. Add garlic and cook for another 2 minutes. Add the coriander and mix well. Cool all fillings completely.
5. Preheat the oven to 180°C. Cut a large circle from one puff pastry sheet and place on a baking tray. Prick the center with a fork, leaving a 3cm border. Brush the border with egg wash.
6. Layer fillings: first the onion-potato mixture, then cauliflower cheese (avoiding excess sauce), and finally the leeks.
7. Cover with the second pastry sheet, seal edges, and trim. Score the top for decoration. Brush with egg wash.
8. Bake for 35–40 minutes until golden and crisp. Cool slightly, serve with reserved sauce if desired, and serve.

Recipe 3:Garlicky Turmeric Bread Sauce

Ingredients:

600ml milk

50g butter

1 tsp turmeric

3 cloves of garlic

1 tsp ginger, grated

4 green chillies, chopped

2 cloves

½ tsp black peppercorns

½ tsp salt

100g breadcrumbs

Method:

1. Pour the milk into a saucepan along with the butter, turmeric, ginger, garlic, chilli, cloves, black peppercorns, and salt .
2. Heat this on a gentle heat for 20 mins and then strain the bits out.
3. Stir in the breadcrumbs and season with more salt if needed.