Charred Butternut Squash Rose with Celeriac Purée, Roasted Baby Carrots, Glazed Beetroot, Wild Mushrooms, Sage Crisps, Pistachio Crumb & Pomegranate

A spectacular Italian Christmas sharing centrepiece: lift a delicate edible Parmigiano crown to reveal premium Italian cured meats, Burrata, Mozzarella, figs and colourful Mediterranean produce. Original festive presentation developed for Nicol Retailer Limited.

Course Appetiser, Christmas, Sharing Platter, Starter

Cuisine Italian, Italian-inspired

Keyword Bresaola, Burrata, Christmas sharing platter, Coppa, Italian Christmas antipasti, Italian Christmas centrepiece, Italian cured meats, Mortadella, Nicol Retailer, Parmigiano crown, Prosciutto, Salame Napoli

Prep Time 40

Cook Time 30

Total Time 1 30

Servings people

Calories 670

Ingredients

Edible Parmigiano crown

240 g Parmigiano Reggiano finely grated
3 g Fresh rosemary finely chopped
0.25 tsp Black pepper

Italian cured meats

150 g Prosciutto Crudo thinly sliced
120 g Bresaola thinly sliced
120 g Coppa thinly sliced
120 g Salame Napoli thinly sliced
150 g Mortadella with pistachio thinly sliced

Italian cheese centrepiece

375 g Burrata di Puglia 3 x 125 g balls, drained
200 g Mozzarella drained
20 ml Extra virgin olive oil
15 g Fresh basil

Mediterranean Christmas jewels

250 g Cherry tomatoes
4 Fresh figs quartered
150 g Marinated artichoke hearts drained
180 g Mixed Italian olives drained
150 g Roasted red peppers drained
100 g Sun-dried tomatoes drained
35 g Shelled pistachios lightly toasted
40 g Rocket
20 ml Balsamic glaze
20 ml Extra virgin olive oil

To serve

400 g Rosemary focaccia sliced and gently warmed

Instructions

Make the golden Parmigiano crown

Preheat the oven to 190°C / 170°C fan. Line a baking tray with non-stick baking parchment.
Spread 120 g of the grated Parmigiano into a thin, connected 24–26 cm circle. Scatter with half the rosemary and pepper. Bake for 6–9 minutes until melted and golden.
Cool for approximately 30–60 seconds until flexible but no longer runny. Carefully drape over an inverted, lightly oiled, heatproof bowl to form a shallow dome. Repeat with the remaining Parmigiano and seasonings to make a second dome if desired. Leave to cool and harden completely for approximately 20 minutes. Keep dry.

Prepare the Mediterranean vegetables

Toss the cherry tomatoes with 20 ml olive oil. Roast at 190°C / 170°C fan for 15–18 minutes until softened. Cool before placing near chilled cheese and meats.
Drain the artichokes, olives, roasted peppers and sun-dried tomatoes. Quarter the figs. Toast the pistachios gently in a dry pan, then cool.

Shape the Italian cured meats

Fold the Prosciutto into loose ribbons, the Bresaola into rosettes and the Coppa into soft overlapping layers. Fan the Salame Napoli and fold the Mortadella into quarters. Keep covered and refrigerated until assembly.

Prepare the cheese centrepiece

Drain the Burrata and Mozzarella. Arrange in a shallow serving dish or at the centre of a large platter. Add cooled roasted tomatoes and torn basil, drizzle with 20 ml olive oil and season with black pepper if desired.

Assemble and reveal

On a large platter, arrange the Italian cured meats in distinct clusters around the Burrata and Mozzarella. Fill the spaces with figs, artichokes, olives, peppers, sun-dried tomatoes and rocket.
Scatter over the toasted pistachios and add the balsamic glaze sparingly. Just before presenting, balance one cooled Parmigiano dome securely over the centrepiece without crushing the ingredients.
At the table, lift off the edible crown and break it carefully into shareable pieces. Serve promptly with warm rosemary focaccia. Offer the second crown separately or as a replacement.

Notes

Chef’s Tips for the Perfect Italian Christmas Antipasti Centrepiece

Create a crisp golden Parmigiano crown. Use finely grated Parmigiano Reggiano and spread it evenly before baking. Shape the cheese while it is still warm and flexible, then allow it to cool completely. Prepare a spare crown in case the delicate shell breaks.

Choose premium Italian cured meats. Combine Prosciutto Crudo, Bresaola, Coppa, Salame Napoli and pistachio Mortadella for contrasting textures and flavours. Arrange the slices in loose folds rather than tightly packed layers to enhance their presentation.

Keep the Burrata beautifully creamy. Drain the Burrata thoroughly and remove it from the refrigerator approximately 15 minutes before serving. Add it to the platter just before presentation to preserve its delicate texture.

Balance richness with fresh Mediterranean produce. Roasted cherry tomatoes, fresh figs, marinated artichokes, olives and basil provide sweetness, acidity and freshness that complement the cured meats and Italian cheeses.

Build a spectacular Christmas presentation. Arrange the cured meats and colourful vegetables around the Burrata, creating natural height and visual contrast. Position the golden Parmigiano crown securely over the centrepiece and lift it at the table for an impressive festive reveal.

Prepare ahead for effortless entertaining. Roast the tomatoes, drain the antipasti and prepare the Parmigiano crown in advance. Refrigerate the cured meats and cheeses separately, then assemble the platter shortly before guests arrive.

Serve with warm rosemary focaccia. Offer freshly warmed focaccia alongside the antipasti so guests can enjoy the creamy Burrata, delicate cured meats and roasted Mediterranean vegetables together.

Discover the ingredients at Nicol Retailer. Explore our Italian cured meat collection and premium Italian cheese selection to create your own luxurious Italian Christmas sharing feast.

Nutrition

The Nicol Edit / The Art of Serving

Beyond the Recipe: A Celebration of Italian Hospitality

A truly memorable Christmas table is not defined by extravagance alone, but by the pleasure of sharing exceptional food beautifully.

In Italian entertaining, the arrival of the antipasti signals the beginning of something special. It invites guests to gather, savour and enjoy the anticipation of the courses to come.

Nicol’s Natale Spettacolare embraces that tradition with a contemporary, theatrical flourish. The golden Parmigiano crown provides the spectacle; the exceptional Italian cured meats, artisan cheeses and Mediterranean ingredients deliver the flavour.

Whether presented at an intimate Christmas dinner or as the centrepiece of a generous festive gathering, the secret lies in creating a beautiful balance of elegance, abundance and effortless hospitality.

“The most beautiful Christmas tables invite everyone to linger a little longer.”

The Entertaining Edit

Four Beautiful Ways to Serve Nicol’s Natale Spettacolare

01 / The Grand Christmas Starter

For a sophisticated Christmas dinner, present the antipasti on a generous ivory ceramic platter, allowing the delicate colours of the salumi, creamy cheeses and Mediterranean produce to take centre stage.

Lift the Parmigiano crown in front of your guests before dividing the feast into individual portions. Finish each plate with a delicate golden shard of crisp cheese.

02 / Warm Rosemary Focaccia

Few accompaniments are more satisfying than freshly warmed rosemary focaccia, served in a linen-lined bread basket.

Encourage guests to enjoy it with creamy Burrata, delicate Prosciutto and roasted cherry tomatoes, finished with a little extra virgin olive oil.

03 / The Italian Grazing Table

For a relaxed festive gathering, allow Nicol’s Natale Spettacolare to become the focal point of a generous Italian-inspired spread.

Add small bowls of Mediterranean olives, marinated artichokes, roasted peppers and fresh figs , with additional cheeses and warm bread served separately.

04 / A Refined Italian Lunch

For a lighter festive occasion, serve the antipasti alongside a simple salad of fresh rocket, basil and lightly dressed leaves.

A restrained dressing of extra virgin olive oil and lemon juice complements the richness of the cured meats and cheeses without overwhelming their flavours.

The Sommelier’s Table

The Perfect Pairings for an Italian Christmas Feast

With its balance of rich cheeses, savoury cured meats and vibrant Mediterranean ingredients, Nicol’s Natale Spettacolare pairs beautifully with drinks that refresh the palate and allow the food to shine.

Prosecco Brut

Lively, refreshing and elegant, with acidity that complements creamy Burrata and delicate Prosciutto.

Franciacorta Brut

A refined Italian sparkling wine particularly suited to a special Christmas celebration.

Pinot Grigio

Crisp and balanced, offering a refreshing accompaniment to Mozzarella, Prosciutto and Mediterranean vegetables.

An Alcohol-Free Aperitivo

Chilled sparkling water with orange, rosemary and ice makes a beautifully simple non-alcoholic alternative.

From the Nicol Kitchen

The Chef’s Notes: Five Details That Make the Difference

Beautiful presentation begins with thoughtful preparation. These simple finishing touches help transform excellent ingredients into a memorable dining experience.

I. The Delicate Parmigiano Crown

Use finely grated Parmigiano Reggiano and spread it into a thin, connected lace-like circle before baking. Shape while still flexible, then allow it to cool completely. A spare crown is a useful precaution for special occasions.

II. The Art of Folding Salumi

Avoid tightly stacking every slice. Fold Prosciutto, Coppa and Mortadella into soft ribbons and delicate rosettes, creating movement and showcasing their beautiful natural textures.

III. Balance Richness with Freshness

The richness of Italian cured meats and cheeses is beautifully balanced by sweet roasted tomatoes, fresh figs, olives, artichokes and fragrant herbs.

IV. Give Burrata Centre Stage

Drain the Burrata carefully and arrange it at the centre of the platter shortly before serving. Finish with a little extra virgin olive oil and fresh basil.

V. Save the Reveal Until the End

Add the golden Parmigiano crown at the final moment. Lift it gently in front of your guests, then break it into delicate pieces to enjoy with the antipasti.

Effortless Christmas Entertaining

Prepare Beautifully. Celebrate Effortlessly.

The most accomplished hosts know that exceptional entertaining begins long before guests arrive.

Prepare the Parmigiano crown in advance, allow it to cool completely and store it in a dry, airtight container. Roast the tomatoes and prepare the Mediterranean vegetables earlier in the day.

Keep cured meats and fresh cheeses refrigerated until shortly before serving. Assemble the platter near service time and position the crown at the last moment.

For reliable guidance on preparing, chilling and serving food safely, consult the UK Food Standards Agency .

The Nicol Shopping Edit

The Italian Ingredients Worth Discovering

From exceptional cured meats to indulgent artisan cheeses, beautiful food begins with ingredients worth celebrating.

Recreate Nicol’s Natale Spettacolare with Italian delicatessen favourites available from Nicol Retailer.

The Salumi Collection

Premium Italian Cured Meats

Explore Italian salumi for elegant antipasti, festive sharing platters and memorable entertaining.

Shop Italian Cured Meats

The Cheese Collection

Italian Artisan Cheese Selection

Discover Burrata, Mozzarella and Parmigiano Reggiano for a luxurious Christmas feast.

Discover Italian Cheese

The Italian Delicatessen

San Michele Salame Napoli

A distinctive Italian salami that adds depth and savoury character to the antipasti selection.

Explore Salame Napoli

The Italian Delicatessen

Martelli Pistachio Mortadella

Delicate Italian Mortadella with a silky texture and distinctive pistachio character.

Discover Mortadella

Please check current availability, pack sizes and product information on individual product pages.

The Entertaining Guide

Everything You Need to Know

Which Italian cured meats are best for Christmas?

Prosciutto Crudo, Coppa, Bresaola, Mortadella and Salame Napoli provide a varied combination of flavours and textures for festive antipasti.

Can the Parmigiano crown be made in advance?

Yes. Allow the crown to cool completely, then store it in a dry, airtight container until shortly before serving.

What cheese pairs best with Italian cured meats?

Burrata, Mozzarella and Parmigiano Reggiano provide beautifully contrasting creamy, fresh and mature flavours. Explore our Italian cheese buying guide for further inspiration.

Where can I buy Italian antipasti ingredients online?

Explore Nicol Retailer for Italian cured meats, artisan cheeses and Mediterranean specialities.

The Final Word / The Nicol Christmas Table

A Christmas Feast to Remember

Some of the most memorable moments of Christmas happen around the table.

The anticipation before the golden Parmigiano crown is lifted. The first taste of delicate Prosciutto with creamy Burrata. The conversation, laughter and pleasure of sharing beautiful food.

Nicol’s Natale Spettacolare brings these moments together in one extraordinary Italian-inspired Christmas creation.

Create the reveal. Share the feast. Celebrate beautifully.

Shop Nicol Retailer Explore More Italian Recipes

Posted on 14 October 202614 October 2026 by nicolretailer

Charred Butternut Squash Rose with Celeriac Purée

NICOL RETAILER • SIGNATURE CHRISTMAS COLLECTION

Charred Butternut Squash Rose with Celeriac Purée, Roasted Baby Carrots, Glazed Beetroot, Wild Mushrooms, Sage Crisps, Pistachio Crumb & Pomegranate

A dramatic vegan Christmas centrepiece where golden butternut squash is shaped into an elegant roasted rose and served with silky celeriac purée, caramelised vegetables, savoury mushrooms and jewel-like pomegranate.

Serves 4 Vegan Christmas Main Fine-Dining Inspired Gluten-Free Variation

Shop Butternut Squash Shop Vegan Ingredients

A vegan Christmas main designed to command the table

Christmas food should create a moment. This Charred Butternut Squash Rose was created from scratch by Nicol Retailer Limited as a plant-based centrepiece that feels as celebratory as any traditional festive roast.

Instead of treating vegetables as an afterthought, every component has a role. The naturally sweet butternut squash becomes deeply caramelised at the edges. Smooth celeriac purée adds richness, while roasted carrots, jewel-toned beetroot and wild mushrooms bring colour, texture and savoury depth.

Crisp sage leaves, pistachio crumb and pomegranate complete the plate. The result is vibrant, luxurious and unmistakably festive — without relying on meat or dairy.

CREATED BY NICOL RETAILER LIMITED

“The vegetables are not the side dish here. They are the celebration.”

Original recipe and image created by Nicol Retailer Limited.

Colour, texture and contrast in every element

Caramelised sweetness

Thin butternut squash ribbons develop golden edges while remaining soft enough to form the signature rose.

Silky richness

Celeriac purée provides a smooth, savoury base that contrasts with the roasted vegetables.

Deep umami

Properly caramelised mushrooms bring the savoury intensity that makes the plate feel complete.

Festive freshness

Pomegranate and crisp sage lift the richer components and make the finished dish visually striking.

SHOP THE RECIPE

Start with exceptional vegetables

Build the dish around fresh produce and ingredients available from Nicol Retailer. Shop the key components individually or explore the wider vegan and fresh produce ranges.

HERO INGREDIENT

Fresh Butternut Squash

Naturally sweet and ideal for roasting, purées and elegant vegetable dishes.

Shop now → UMAMI

Gourmet Mushroom Selection

A premium cultivated mushroom mix for depth, texture and restaurant-style cooking.

Shop now → COLOUR

Raw Candy Beetroot

Sweet, earthy beetroot that adds striking colour to festive plating.

Shop now → DISCOVER MORE

Shop Fresh Produce

Browse vegetables, herbs, mushrooms, roots and speciality ingredients.

Explore range →

MAKE THE DISH

Ready to create your Christmas showpiece?

Find the complete ingredients, quantities and step-by-step method in the recipe card below.

↓

charred-butternut-squash-rose-vegan-christmas-recipe-nicol-retailer

Charred Butternut Squash Rose with Celeriac Purée, Roasted Baby Carrots, Glazed Beetroot, Wild Mushrooms, Sage Crisps, Pistachio Crumb & Pomegranate

A premium vegan Christmas showcase dish with a charred butternut squash rose, silky celeriac purée, roasted baby carrots, glazed beetroot, wild mushrooms, sage crisps, pistachio crumb and pomegranate.

Course Christmas Dinner, Main Course

Cuisine Modern British, Modern European

Diet Gluten Free, Vegan, Vegetarian

Keyword Butternut Squash, Christmas Main, Fine Dining at Home, Plant-Based Christmas Dinner, Vegan Christmas

Prep Time 35

Cook Time 50

Total Time 1 25

Servings people

Calories 398

Author Nicol Retailer Limited

Equipment

Mandoline or wide vegetable peeler
4 ramekins or muffin tin
Large baking tray
Saucepan
High-speed blender or stick blender
Fine sieve
Frying pan
Small saucepan

Ingredients

For the charred butternut squash rose

1 medium butternut squash peeled, deseeded and sliced lengthways into very thin ribbons
2 tbsp extra virgin olive oil
1 tbsp maple syrup
1 tsp balsamic vinegar
1 tsp fresh thyme leaves
1/2 tsp fine sea salt or to taste
1/4 tsp freshly ground black pepper

For the celeriac purée

500 g celeriac peeled and diced
150 g potato peeled and diced
30 g vegan butter
100 ml unsweetened oat cream or another neutral vegan cream
1 tsp lemon juice
1/2 tsp fine sea salt or to taste
1 pinch white pepper

For the roasted baby carrots & glazed beetroot

8 baby carrots trimmed, leaving a little green top if available
4 small beetroot cooked or baby beetroot, cut into wedges
1 tbsp extra virgin olive oil
1 tsp maple syrup
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper

For the wild mushrooms

200 g mixed wild mushrooms cleaned and roughly chopped if large
2 banana shallots finely diced
1 clove garlic finely grated or minced
1 tbsp extra virgin olive oil
1 tsp fresh thyme leaves
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper

For the sage crisps

8 fresh sage leaves
1 tbsp extra virgin olive oil

For the festive balsamic glaze

100 ml alcohol-free red wine or dark grape juice
75 ml vegetable stock use gluten-free stock if required
1 tbsp balsamic vinegar
1 tsp maple syrup

To finish

2 tbsp pistachios finely chopped
3 tbsp pomegranate seeds
1 small handful micro herbs or baby leaves
1 drizzle extra virgin olive oil

Instructions

Prepare the butternut squash rose

Preheat the oven to 190°C fan / 210°C conventional. Lightly grease four ramekins or four holes of a muffin tin.
Toss the thin butternut squash ribbons gently with olive oil, maple syrup, balsamic vinegar, thyme, salt and black pepper.
Lay the ribbons in a long overlapping strip and roll tightly into a rose. Place each rose into a prepared ramekin or muffin hole so it holds its shape.
Roast for 30–35 minutes until tender with deeply caramelised, lightly charred edges. Keep warm.

Make the celeriac purée

Place the celeriac and potato in a saucepan of lightly salted water and simmer until completely tender.
Drain thoroughly, then blend with vegan butter, oat cream and lemon juice until exceptionally smooth.
Season with salt and white pepper. For a fine-dining texture, pass the purée through a fine sieve and keep warm.

Roast the baby carrots and glaze the beetroot

Toss the baby carrots and beetroot with olive oil, maple syrup, salt and black pepper.
Roast for 20–25 minutes until the carrots are tender and caramelised and the beetroot is glossy at the edges.

Cook the wild mushrooms

Heat the olive oil in a frying pan. Add the shallots and cook gently until translucent.
Add the garlic, mushrooms and thyme. Cook over medium-high heat until the mushrooms have released their moisture and developed deep golden edges.
Season with salt and black pepper and keep warm.

Make the sage crisps and festive glaze

Heat the olive oil in a small pan and fry the sage leaves for a few seconds until crisp. Transfer to kitchen paper.
Combine the alcohol-free red wine or grape juice, vegetable stock, balsamic vinegar and maple syrup in a small saucepan.
Simmer until reduced to a glossy, lightly syrupy glaze. Keep warm.

Plate the Christmas showcase

Spoon a generous sweep of warm celeriac purée onto each plate.
Set a charred butternut squash rose slightly off-centre and arrange the wild mushrooms, roasted baby carrots and glazed beetroot around it.
Add restrained drops of the balsamic glaze and finish with sage crisps, pistachio crumb, pomegranate seeds, micro herbs and a final drizzle of extra virgin olive oil.
Serve immediately while the squash, vegetables and mushrooms are warm and the sage remains crisp.

Notes

Chef Tips

For the best presentation and texture, slice the butternut squash as thinly and evenly as possible. A mandoline or wide vegetable peeler works well. Even ribbons will soften at the same rate and help the rose keep a clean, elegant shape.

Brush the squash lightly with olive oil, maple syrup and balsamic vinegar before roasting. Avoid adding too much liquid, as excess moisture can prevent the edges from caramelising properly.

For a smoother restaurant-style finish, blend the celeriac purée until completely silky, then pass it through a fine sieve. Keep it warm rather than hot so it stays thick enough to hold its shape on the plate.

Cook the wild mushrooms over a reasonably high heat and avoid overcrowding the pan. This encourages browning and gives them a deeper savoury flavour instead of allowing them to steam.

Roast the baby carrots and beetroot until just tender with lightly caramelised edges. Keeping some structure in the vegetables creates better contrast against the soft squash and celeriac purée.

Fry the sage leaves only briefly. They should become crisp without turning dark or bitter.
Use pomegranate seeds and pistachio crumb sparingly. They are there to add colour, freshness and texture, not to overwhelm the main elements of the dish.

For a refined festive presentation, place the butternut squash rose slightly off-centre, arrange the vegetables and mushrooms naturally around it, then finish with a few controlled drops of the balsamic reduction or balsamic glaze.

Gluten-Free Variation
This recipe can be made gluten-free with only minor checks, because the main ingredients are naturally gluten-free.
Use a certified gluten-free vegetable stock in the balsamic reduction and check the labels on the following ingredients before serving:
– balsamic vinegar
– balsamic glaze, if used
– vegan butter
– oat cream or plant-based cream
– vegetable stock
– maple syrup
– pistachios and any prepared garnish

If preparing the dish for someone with coeliac disease, also use separate utensils, trays, pans and preparation surfaces to reduce the risk of cross-contact.

Nutrition

How to serve it as a Christmas showpiece

Serve one butternut squash rose per guest as a plated vegan Christmas main. Use a wide, warm plate so the individual colours and textures remain visible rather than crowding the composition.

Begin with the purée

Spoon or sweep the warm celeriac purée across the plate to create a smooth foundation.

Position the rose

Place the charred squash rose slightly off-centre so the dish feels natural rather than overly symmetrical.

Build colour around it

Arrange the baby carrots, beetroot and mushrooms in small groups rather than spreading everything evenly around the plate.

Add the final jewels

Finish with pomegranate, pistachio crumb, crisp sage and a restrained drizzle of balsamic reduction.

THE FESTIVE TABLE

Build a complete vegan Christmas menu around it

The squash rose is rich enough to lead the plate while leaving plenty of room for traditional festive accompaniments.

SIDE

Crisp Roast Potatoes

Golden roast potatoes give the menu the familiar comfort expected from Christmas dinner.

GREENS

Seasonal Green Vegetables

Serve with Brussels sprouts, fine beans or Tenderstem broccoli for freshness.

FINISH

Fresh, Light Dessert

Follow with citrus, berries or a light plant-based chocolate dessert.

The details that turn vegetables into a centrepiece

Slice the squash evenly

Thin, even ribbons cook at the same speed and create a more defined rose.

Encourage caramelisation

Avoid excessive liquid on the squash. A light coating of oil, maple and balsamic vinegar is enough.

Make the purée exceptionally smooth

Blend thoroughly and pass through a fine sieve for a refined, restaurant-style finish.

Caramelise the mushrooms

Use a hot pan and avoid overcrowding so the mushrooms brown rather than steam.

Keep the garnish restrained

Pistachio, sage and pomegranate should add texture and colour without hiding the squash rose.

Easy to adapt for a gluten-free Christmas table

The core vegetables in this recipe are naturally gluten-free. Use a certified gluten-free vegetable stock and check all packaged ingredients, including balsamic vinegar, balsamic glaze, vegan butter and plant cream.

If cooking for someone with coeliac disease, use clean utensils, cookware and preparation surfaces to minimise cross-contact.

Allergen note

This recipe contains pistachios. Pistachios are classed as tree nuts, one of the regulated allergens that food businesses must declare.

USEFUL FOOD INFORMATION

Independent guidance for dietary and allergen awareness

For current UK allergen information, refer to the Food Standards Agency. Their guidance explains the regulated allergens and the responsibilities around clear allergen communication.

Food Standards Agency — Allergen Guidance ↗

COOK SOMETHING EXTRAORDINARY

Turn your Christmas vegetables into the main event

Discover fresh produce, mushrooms, plant-based ingredients and specialist products for Christmas cooking, family celebrations and professional kitchens.

Shop Butternut Squash Shop Gourmet Mushrooms Shop Vegan Shop All Products

Original recipe and image created by Nicol Retailer Limited.

Posted on 14 October 202614 October 2026 by nicolretailer

Smoked Salmon & Devon Crab Vol-au-Vent with Lemon-Dill Cream

Smoked Salmon & Devon Crab Vol-au-Vent Christmas Starter

NICOL RETAILER • SIGNATURE CHRISTMAS COLLECTION

Smoked Salmon & Devon Crab Vol-au-Vent with Lemon-Dill Cream, Pickled Cucumber & Herb Oil

Crisp, golden pastry. Delicate Devon crab. Silky smoked Atlantic salmon. This elegant seafood starter brings together luxurious festive ingredients with fresh lemon, aromatic dill and lightly pickled cucumber for a beautifully balanced opening course.

Serves 4 Prep 30 mins Cook 15 mins Christmas Starter Pescatarian

An elegant first course designed to set the tone

Christmas dinner deserves an opening course that feels special without overwhelming everything still to come. This smoked salmon and Devon crab vol-au-vent has been created to do exactly that.

The presentation may feel restaurant-inspired, but the composition is deliberately straightforward. Crisp puff pastry provides height and texture, while delicately seasoned Devon crab creates a cool, creamy centre. Smoked Atlantic salmon is folded over the top rather than compressed into the filling, preserving its soft texture and giving the finished plate an elegant sense of movement.

Pickled cucumber adds a sharp, refreshing contrast. Fresh dill and lemon bring brightness, while a restrained herb oil gives the plate its final splash of colour.

THE NICOL RETAILER APPROACH

“Festive food can feel luxurious without becoming complicated. Start with excellent ingredients, respect their individual flavours and let the presentation do the rest.”

Created by Nicol Retailer Limited

Rich enough for Christmas. Fresh enough for a first course.

Flaky & crisp

The vol-au-vent gives the starter structure and a delicate buttery crunch against the soft seafood filling.

Delicate seafood

Sweet Devon crab is paired with smoked salmon rather than hidden beneath heavy seasoning.

Fresh acidity

Lemon and pickled cucumber cut through the richness and refresh the palate between bites.

Elegant presentation

Height, negative space and restrained garnishing give the finished plate a polished restaurant-style appearance.

SHOP THE RECIPE

Begin with ingredients worthy of the occasion

Premium pastry and good-quality seafood make the greatest difference to this dish. Shop the key ingredients from Nicol Retailer before preparing your Christmas menu.

Shop Pidy Vol-au-Vents Shop Devon Crab Shop Smoked Salmon & Fish

COOK THE DISH

Smoked Salmon & Devon Crab Vol-au-Vent

Everything you need — quantities, preparation and step-by-step cooking instructions — is in the recipe card below.

↓

Smoked Salmon & Devon Crab Vol-au-Vent with Lemon-Dill Cream, Pickled Cucumber & Herb Oil

A refined Christmas starter combining crisp buttery vol-au-vent pastry, delicate Devon crab, silky smoked salmon, lemon-dill cream, quick-pickled cucumber and vibrant herb oil.

Course Appetiser, Starter

Cuisine European, Modern British

Diet Low Fat

Keyword Christmas starter, crab appetiser, fine dining Christmas recipe, Michelin-style starter, Nicol Retailer Christmas recipe, Pescatarian, seafood Christmas starter, smoked salmon starter, vol-au-vent recipe

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 430

Author Nicol Retailer Limited

Ingredients

For the vol-au-vents

4 Pidy medium vol-au-vent pastry cases
120 g Devon white crab meat well drained
120 g smoked Atlantic salmon thinly sliced
100 g full-fat cream cheese
60 g crème fraîche
1 tbsp fresh dill finely chopped
1 tsp lemon zest finely grated
2 tsp fresh lemon juice
0.25 tsp freshly ground black pepper

For the quick-pickled cucumber

150 g cucumber very thinly sliced into ribbons
30 ml white wine vinegar
1 tsp caster sugar
0.25 tsp fine sea salt

For the herb oil

15 g fresh parsley
10 g fresh dill
60 ml extra virgin olive oil
1 pinch sea salt

For finishing

20 g smoked salmon reserved for garnish
4 sprigs fresh dill for garnish
1 tsp lemon zest finely grated
micro herbs optional
freshly ground black pepper to finish

Instructions

Prepare the pickled cucumber

Using a mandoline or vegetable peeler, cut the cucumber into very thin ribbons.
Mix the white wine vinegar, caster sugar and sea salt until the sugar has dissolved.
Add the cucumber ribbons and leave to pickle for 15–20 minutes.
Drain thoroughly before plating.

Make the herb oil

Place the parsley, dill, extra virgin olive oil and sea salt in a blender.
Blend until vivid green.
For a finer restaurant-style finish, pass the oil through a fine sieve or muslin.
Set aside until needed.

Crisp the vol-au-vents

Preheat the oven to 180°C fan / 200°C conventional / Gas 6.
Place the vol-au-vent cases on a baking tray.
Warm for approximately 5–7 minutes, or according to the packet instructions, until crisp and golden.
Keep warm but do not overbake.

Prepare the crab filling

Mix the cream cheese, crème fraîche, chopped dill, lemon zest, lemon juice and black pepper until smooth.
Gently fold through the crab meat, taking care to retain visible flakes of crab.
Taste before adding salt, as the seafood may already provide sufficient seasoning.

Prepare the smoked salmon

Cut the smoked salmon into elegant ribbons.
Reserve a few attractive pieces for the top of each vol-au-vent.

Fill the pastry

Spoon or pipe the lemon-dill crab mixture into each warm vol-au-vent.
Arrange folded ribbons of smoked salmon over the top.
Keep the salmon loose and natural rather than tightly packed.

Plate and finish

Place one filled vol-au-vent slightly off-centre on each plate.
Arrange a small curl or ribbon of pickled cucumber beside it.
Add several small drops of herb oil around the plate.
Finish with fresh dill, lemon zest, freshly ground black pepper and optional micro herbs.

Notes

Chef Tips

For the best texture, fill the vol-au-vents just before serving. The pastry should stay crisp and flaky while the crab filling remains cool and creamy. Use Pidy Medium Vol-au-Vents for the pastry cases.

Drain the crab thoroughly before folding it into the lemon-dill cream. Excess moisture can loosen the filling and soften the pastry. For the filling, use Devon White Crab Prime Mix 454g.
Let the crab filling sit out of the refrigerator for around 10 minutes before serving. Extremely cold filling can mute the flavour of the crab, dill and lemon.

Use the smoked salmon in loose folds rather than packing it tightly into the pastry. This gives the starter height and a cleaner fine-dining presentation. Use Craigellachie Smoked Atlantic Salmon from Nicol Retailer’s seafood range.

Keep the lemon restrained. The aim is to brighten the seafood rather than mask the delicate crab and smoked salmon.

For an elegant Christmas presentation, use a wide pale plate and finish with only a few drops of herb oil, a curled cucumber ribbon and small dill fronds. Fresh herbs, cucumber and citrus can be sourced from Nicol Retailer’s Fresh Produce range.

If preparing for guests, the pickled cucumber, herb oil and crab filling can all be made earlier in the day. Keep them chilled separately and assemble shortly before serving.
Gluten-Free Variation

To make the starter gluten-free, replace the standard pastry with Pidy Gluten Free 4cm Neutral Tartlet Cases.Keep the same Devon crab, smoked salmon, lemon-dill cream, cucumber and herb oil filling, but always check the latest product labels for gluten and allergen information before serving.

For guests with coeliac disease, prepare the gluten-free version with separate utensils, trays and work surfaces to reduce cross-contact.
Vegan Variation

For a vegan version, replace the seafood and dairy filling with a plant-based mixture of:
– finely chopped artichoke hearts or hearts of palm
– vegan cream cheese
– unsweetened plant-based crème fraîche or thick vegan yoghurt
– fresh dill
– lemon zest
– lemon juice
– black pepper

Use smoked carrot ribbons or roasted red pepper in place of smoked salmon.
For the base, use a vegan pastry case and confirm the pastry is suitable for a vegan diet from the product label. Fresh dill, cucumber, lemon and herbs can be sourced through Nicol Retailer’s Fresh Produce range.

Chef’s Vegan Tip
For the smoked carrot, blanch very thin carrot ribbons briefly, then marinate them with lemon juice, olive oil, dill and a small amount of smoked seasoning. Chill before plating.
The aim is not to imitate salmon exactly, but to create a refined smoky vegetable element that works naturally with the creamy filling and pickled cucumber.

Nutrition

How to serve it for Christmas

Serve one vol-au-vent per person as an elegant plated starter. For the most polished presentation, use a large white or softly coloured plate so the pastry remains the visual focus.

Begin with the vol-au-vent

Position the filled pastry slightly off-centre rather than placing it directly in the middle of the plate.

Add freshness

Place a small curl of pickled cucumber alongside the pastry. Keep the portion restrained so it refreshes rather than dominates.

Finish with precision

Add a few drops of herb oil, fresh dill, finely grated lemon zest and freshly ground black pepper immediately before serving.

CHRISTMAS MENU PAIRING

What should follow this starter?

Because the starter is rich but relatively light in portion size, it works beautifully before a traditional roast, beef centrepiece, roasted fish or an elegant vegetarian main course.

MAIN COURSE

Aged Beef Ribeye Roast

Pair with roast potatoes, seasonal greens and a glossy red-wine jus.

SIDE

Seasonal Green Vegetables

Tenderstem broccoli, fine beans or Brussels sprouts keep the menu fresh.

FINISH

A Light Festive Dessert

Follow a rich main course with citrus, fruit or a restrained chocolate dessert.

Six details that elevate the finished dish

Fill at the last moment

Assemble shortly before serving to protect the crisp layers of the puff pastry.

Drain the crab thoroughly

Excess moisture can loosen the cream mixture and eventually soften the pastry.

Take the chill off the filling

Remove it from the refrigerator around 10 minutes before assembling so the seafood flavours are more expressive.

Fold, don’t pack, the salmon

Loose folds create height and preserve the salmon’s soft, delicate texture.

Keep the lemon restrained

Lemon should brighten the crab and salmon rather than becoming the dominant flavour.

Leave space on the plate

A restrained garnish and generous negative space create a much more sophisticated result than overcrowding.

ENTERTAINING MADE EASIER

What can you prepare ahead?

The crab filling, pickled cucumber and herb oil can all be prepared earlier on the day of serving and refrigerated separately.

Keep the pastry cases dry and separate. Re-crisp them if necessary, allow them to cool slightly and assemble the starter shortly before your guests sit down.

This preparation strategy leaves only plating and garnishing to do at the last minute — particularly useful when serving several courses.

A simple pastry substitution

Replace the conventional vol-au-vent with Pidy Gluten Free 4cm Neutral Tartlet Cases or another pastry base that is clearly labelled gluten-free.

The seafood filling, cucumber and herb oil can then be prepared using products suitable for the individual’s dietary requirements.

Allergen reminder

Always check the current ingredient and allergen information on the product packaging before serving. If cooking for someone with coeliac disease or a diagnosed food allergy, appropriate cross-contact controls are also important.

Reinterpret the dish rather than imitate it

For a plant-based version, replace the seafood filling with finely chopped artichoke hearts or hearts of palm folded through vegan cream cheese, plant-based crème fraîche, lemon and fresh dill.

Thin ribbons of smoked or lightly roasted carrot make an elegant topping. Finish with the same pickled cucumber and herb oil to retain the freshness and visual character of the original dish.

Explore Nicol Retailer ingredients →

COOKING & FOOD INFORMATION

Useful independent food guidance

For general UK guidance on fish as part of a balanced diet, see the NHS information on fish and shellfish. For food allergies and allergen labelling, refer to official Food Standards Agency guidance.

NHS: Fish & Shellfish Guidance ↗ Food Standards Agency: Allergy & Intolerance Guidance ↗

Please note

Product recipes, ingredients, allergens, pack sizes and specifications can change. Always check the product information and the manufacturer’s packaging when your order arrives, particularly when purchasing for dietary or allergy requirements.

CREATE THE DISH

Bring restaurant-inspired Christmas cooking to your table

Discover seafood, premium pastry, fresh produce, speciality ingredients and catering favourites selected for home cooks, families and professional kitchens.

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Posted on 24 September 202624 September 2026 by nicolretailer

Smoked Citrus Chickpea & Tahini Dip with Crispy Chickpeas | A Mediterranean Sharing Feast

Nicol Retailer Food Magazine

Smoked Citrus Chickpea & Tahini Dip with Crispy Chickpeas

Silky chickpeas, nutty tahini, sweet roasted garlic and bright lemon meet golden crispy chickpeas in this luxurious Mediterranean-inspired sharing dip. Elegant enough for a dinner party, effortless enough for relaxed entertaining and practical enough to scale for cafés, buffets and professional kitchens.

Created by Nicol Retailer Limited Vegan Gluten-free option Mediterranean-inspired

Prep 15 minutes

Cook 25 minutes

Serves 6–8

Perfect for Sharing

There is something irresistible about a dish that looks luxurious but begins with ingredients you can keep in the pantry. This recipe takes the familiar comfort of hummus and gives it a restaurant-style finish.

The chickpea base is blended until beautifully smooth with creamy tahini, roasted garlic, fresh lemon and extra virgin olive oil. A second portion of chickpeas is roasted until crisp, creating the contrast that makes every spoonful more interesting.

Finish the bowl with fragrant olive oil, fresh herbs, lemon zest and jewel-like pomegranate seeds and you have a centrepiece that works just as beautifully on a summer grazing table as it does at a festive buffet or intimate dinner.

“The magic is in the contrast: silky underneath, crisp on top, lifted with citrus and finished with excellent olive oil.” Nicol Retailer Kitchen

One humble ingredient. Two extraordinary textures.

The hero is Royal Crown Chick Peas in Water 2.5kg . Their generous format makes them particularly useful when you want enough chickpeas for the creamy dip, the crisp garnish and another meal later in the week.

The smooth base is enriched with Meridian Light Tahini 300g , while roasted Fresh Solo Garlic 250g adds sweetness without the aggressive edge of raw garlic.

Shop the recipe

Build your Mediterranean pantry basket

Shop the principal ingredients while you plan the recipe. Each ingredient can also be used across salads, dressings, marinades, grain bowls, dips and sharing platters.

Hero ingredient

Royal Crown Chick Peas in Water 2.5kg

Use for the silky chickpea base and reserve some for the crisp roasted topping.

Shop Chickpeas

Creamy richness

Meridian Light Tahini 300g

Smooth roasted sesame paste brings the nutty richness that defines a great chickpea dip.

Shop Tahini

Finishing essential

La Espanola Extra Virgin Olive Oil 5ltr

Ideal for blending into the dip and drizzling across the finished dish before serving.

Shop Olive Oil

Flavour builder

Fresh Solo Garlic 250g

Roast until soft and sweet before blending into the tahini and chickpea base.

Shop Fresh Garlic

From pantry to table

Make the Smoked Citrus Chickpea & Tahini Dip

The complete quantities, equipment, nutritional information and step-by-step method are in the recipe card below.

Smoked Citrus Chickpea & Tahini Dip with Crispy Chickpeas

An ultra-silky, Michelin-style chickpea and tahini dip made with Royal Crown Chick Peas, roasted garlic, smoked sea salt and premium olive oil, finished with crisp spiced chickpeas, citrus oil, lemon zest and pomegranate. Created by Nicol Retailer Limited.

Course Appetizer, Dip, Starter

Cuisine Mediterranean, Middle Eastern

Keyword chickpea dip, hummus recipe, mezze, Nicol Retailer, party food, Royal Crown chickpeas, tahini dip, vegan dip

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 270

Equipment

1 food processor or high-speed blender
1 baking tray
1 small roasting dish or sheet of foil
1 citrus zester or fine grater
1 measuring jug
Measuring spoons
Kitchen scales
1 wide shallow serving bowl
1 silicone spatula or spoon

Ingredients

For the chickpea and tahini dip

600 g Royal Crown Chick Peas in Water drained; reserve about 80 ml of the liquid and set aside 100 g chickpeas for the crispy topping
90 g Meridian Light Tahini
1 Fresh Solo Garlic bulb peeled
50 ml La Española Extra Virgin Olive Oil plus a little extra for roasting
35 ml fresh lemon juice
1/2 lemon finely grated zest
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/2 tsp Maldon Smoked Sea Salt plus extra flakes to finish
2-4 tbsp ice-cold water as needed for a silky texture

For the crispy chickpea garnish

100 g reserved drained chickpeas taken from the 600 g above
1 tsp extra virgin olive oil
1 pinch smoked paprika
1 pinch Maldon Smoked Sea Salt

To finish and serve

20 ml Barbera Citrus Extra Virgin Olive Oil for finishing
1 tbsp flat-leaf parsley or coriander finely chopped
pomegranate seeds optional, for colour and freshness
warm pitta bread to serve

Instructions

Preheat the oven to 190°C fan. Place the peeled garlic on a small piece of foil, drizzle with a little extra virgin olive oil and wrap loosely. Roast for 20–25 minutes until completely tender and lightly caramelised.
Increase the oven to 200°C fan. Pat the reserved 100 g chickpeas very dry. Toss with 1 teaspoon olive oil, a pinch of smoked paprika and a few flakes of Maldon Smoked Sea Salt. Roast for 18–22 minutes, shaking the tray once, until golden and crisp.
Add the tahini, lemon juice and roasted garlic to a food processor. Blend for about 45 seconds. Add 2 tablespoons of ice-cold water and blend again until the tahini becomes pale, smooth and mousse-like.
Add the remaining 500 g chickpeas, cumin, smoked paprika and smoked salt. Blend for about 2 minutes.
With the processor running, slowly pour in the 50 ml extra virgin olive oil. Add the reserved chickpea liquid, 1 tablespoon at a time, until the dip is exceptionally smooth and silky. Blend for a further 2–3 minutes.
Taste and adjust the seasoning. Add a little more lemon juice for freshness or another spoonful of iced water if the dip is too thick.
Spoon the dip into a wide, shallow serving bowl and create a deep circular swirl with the back of a spoon. Drizzle the Barbera Citrus Extra Virgin Olive Oil into the centre and along the ridges.
Scatter the crispy chickpeas over one side of the dip. Finish with chopped parsley or coriander, lemon zest, a few flakes of smoked sea salt and optional pomegranate seeds. Serve immediately with warm pitta bread.

Notes

Whip the tahini first by blending it with lemon juice, roasted garlic and a little ice-cold water before adding the chickpeas. This helps create a lighter and smoother base.

Use ice-cold water and add it gradually while blending. This helps loosen the tahini and gives the dip a silky, restaurant-style texture.

Blend for longer than you normally would. For an ultra-smooth finish, continue blending the chickpeas for several minutes until the mixture is very creamy.

Reserve some of the chickpea liquid. Add a little at a time to adjust the consistency without making the dip too thin.

Roast the garlic before blending. This softens the strong raw garlic flavour and adds sweetness and depth.

Dry the chickpeas thoroughly before roasting. The drier they are, the crispier they will become.

Season in layers. Add cumin, smoked paprika and smoked sea salt gradually, then taste again after adding the olive oil and lemon.

Use a good-quality olive oil for finishing. Drizzle it over the dip just before serving for extra aroma and richness.

Add texture with crispy chickpeas, pomegranate seeds, fresh herbs and lemon zest. This makes the dip more attractive and more interesting to eat.

Serve slightly below room temperature. Take the dip out of the fridge around 20 to 30 minutes before serving so the flavours are more pronounced.

Keep the crispy chickpeas separate until just before serving so they stay crunchy.

For a Michelin-style presentation, use a wide shallow bowl, create deep swirls with the back of a spoon, drizzle olive oil into the ridges and place the garnish mainly to one side for a clean, elegant finish.

Vegan version

This recipe is naturally vegan when made with plant-based ingredients. Serve with warm pitta, grilled flatbread, roasted vegetables, olives or fresh crudités. For extra colour and texture, finish with pomegranate seeds, sesame seeds, fresh parsley or coriander.

Gluten-free version

The dip itself can be gluten-free, provided all packaged ingredients used are confirmed or certified gluten-free. Serve with gluten-free pitta, gluten-free crackers, cucumber slices, carrot batons, celery, roasted cauliflower or grilled courgettes instead of standard bread.

If preparing the recipe for someone with coeliac disease or a serious gluten intolerance, always check the individual product labels and avoid cross-contamination during preparation and serving.

Nutrition

From the Nicol Retailer kitchen

Chef tips for that silky restaurant-style finish

Blend the tahini with lemon juice, roasted garlic and ice-cold water before adding the chickpeas. This creates a lighter, creamier foundation.
Give the food processor time to work. Several minutes of blending produces a noticeably smoother result.
Reserve a little chickpea liquid and add it gradually if the mixture needs loosening.
Roast the garlic rather than adding it raw. It becomes sweeter, softer and more rounded in flavour.
Pat the chickpeas completely dry before roasting. The less surface moisture they hold, the crispier they become.
Keep the crispy chickpeas away from the dip until serving so they retain their texture.
Add the best olive oil at the end. A final drizzle gives much more aroma than hiding all of it inside the dip.
Take the dip from the refrigerator around 20–30 minutes before serving. Slightly cool rather than fridge-cold gives a fuller flavour.

From bowl to beautiful table

Three delicious ways to serve it

Think beyond a simple bowl of dip. This recipe can become an elegant starter, a generous sharing platter or the creamy centrepiece of a complete plant-based meal.

The Mediterranean sharing board

Place the dip at the centre of a large board and surround it with warm pitta, olives, cucumber, roasted peppers, tomatoes and grilled vegetables.

Finish the board with lemon wedges and a small jug of extra virgin olive oil for drizzling at the table.

The elegant dinner-party starter

Spoon approximately 70–80g of the dip onto individual plates and create a sweeping curve with the back of a spoon.

Finish with crispy chickpeas, pomegranate, herbs and a small piece of toasted pitta for a refined plated starter.

The colourful plant-based lunch

Pair the dip with roasted vegetables, grains, salad leaves, tomatoes and extra chickpeas to create a satisfying Mediterranean-style bowl.

Add a drizzle of olive oil and fresh lemon immediately before serving.

Complete the plate

Shop the serving accompaniments

A few carefully chosen extras turn the dip into a complete sharing experience.

For gluten-free dipping

Warm Schar Gluten Free Pitta Bread 18x50g and serve alongside the dip for an easy gluten-free bread option.

For the final olive-oil drizzle

Finish the bowl with La Espanola Extra Virgin Olive Oil 5ltr just before it reaches the table.

For extra roasted garlic

Roast Fresh Solo Garlic 250g alongside vegetables and add both to your sharing platter.

For a larger mezze spread

Browse Nicol Retailer’s Delicatessen collection for speciality oils and other ingredients that can complement an entertaining platter.

Adapt the plate

Vegan and gluten-free serving ideas

Vegan serving version

The chickpea and tahini dip is naturally plant-based when prepared with suitable ingredients.

Build a colourful vegan feast with roasted aubergine, peppers, tomatoes, cucumber, olives, warm bread and plenty of fresh herbs.

For an even more substantial meal, serve with a grain salad or roasted vegetables and add extra crispy chickpeas over the top.

Gluten-free serving version

Use ingredients confirmed as gluten-free and replace ordinary bread with Schar Gluten Free Pitta Bread , vegetable crudités or suitable gluten-free crackers.

Cucumber, peppers, carrots, grilled courgettes and roasted cauliflower also make excellent naturally gluten-free dippers.

If preparing food for somebody with coeliac disease, always check current product packaging and avoid cross-contamination.

Entertaining made easier

Make it ahead

Prepare the smooth chickpea and tahini base in advance and keep it refrigerated in a covered container.

Store the crispy chickpeas separately and wait until serving before adding the olive oil, fresh herbs, pomegranate and lemon zest.

This keeps every element tasting fresh and preserves the all-important contrast between silky dip and crunchy chickpeas.

Kitchen questions

Frequently asked questions

How do I make chickpea dip really smooth?

Blend the tahini with lemon and cold water first, use well-cooked chickpeas and allow the food processor to run for several minutes. Adjust the consistency gradually with cold water or reserved chickpea liquid.

Can I prepare this recipe the day before?

Yes. Prepare the creamy base ahead, refrigerate it and add the crispy chickpeas and fresh garnishes shortly before serving.

What should I serve with chickpea and tahini dip?

Warm pitta, gluten-free pitta, grilled vegetables, cucumber, carrots, roasted cauliflower, olives and fresh salads all work beautifully.

Can I use Royal Crown Chick Peas for other recipes?

Yes. Use them for salads, curries, soups, stews, falafel-style dishes, grain bowls and roasted chickpea snacks as well as dips.

Cook the feature

Bring the Mediterranean sharing table home

Start with Royal Crown Chick Peas and complete your basket with tahini, premium olive oil, fresh garlic and serving accompaniments from Nicol Retailer.

Shop Royal Crown Chick Peas

Posted on 19 September 202619 September 2026 by nicolretailer

Brioche Bread & Butter Pudding with Apple & Calvados Caramel

Brioche bread and butter pudding with caramelised apples, warm Calvados caramel, vanilla crème fraîche and toasted almonds

Nicol Retailer Recipe Journal · Dessert

Brioche Bread & Butter Pudding with Apple & Calvados Caramel

Buttery brioche layered with caramelised apple and vanilla custard, baked until golden and finished with warm Calvados caramel, toasted almonds and cool crème fraîche.

Serves 6 Prep 25 mins Cook 40 mins British–French Inspired Dessert

Bread and butter pudding is one of those desserts that proves comfort and elegance can happily share the same plate. Begin with good butter brioche, add softly caramelised apples and a proper vanilla custard, and the familiar British pudding takes on a more luxurious character.

At the centre of this recipe is La Boulangerie Fully Baked Butter Brioche . Its enriched, buttery crumb absorbs custard beautifully while retaining enough structure for the exposed edges to caramelise in the oven.

The apples add freshness and acidity, while the Calvados caramel reinforces the orchard flavours with warmth and depth. Cool crème fraîche and toasted almonds finish the plate, balancing creaminess with freshness and crunch.

The Story of the Dish

Why butter brioche changes everything

Traditional bread and butter pudding is intentionally humble. Brioche allows us to keep that comforting character while creating something richer, softer and more appropriate for a dinner-party dessert.

The key is thickness. Generous slices absorb enough custard to become soft through the centre, while their exposed surfaces develop the golden edges that make each spoonful more interesting.

The Foundation Butter Brioche Rich, soft and lightly sweet, with enough structure to soak up vanilla custard without collapsing.

The Fruit Caramelised Apple Gentle acidity and natural sweetness bring freshness to the butter, cream and vanilla.

The Sauce Calvados Caramel Warm caramel with apple-brandy character adds depth without overwhelming the brioche.

Choose apples that bring something to the dish

Apples are not just a filling here. Their acidity is essential to balancing the brioche and cream, so choose fruit with enough freshness to stand up to the caramel.

Cook the slices gently with butter, brown sugar and cinnamon until lightly golden but still intact. They will continue cooking in the oven, so taking them too far in the pan can make the final pudding unnecessarily soft.

A custard that stays soft, not solid

The aim is not to bake the custard until firm. It should be softly set around the brioche, leaving the centre moist and luxurious.

Once assembled, let the pudding stand for around 15 minutes before baking. This resting time lets the custard penetrate the bread rather than remaining mainly at the base of the dish.

Butter, milk and cream are fundamental to the texture of traditional baking, and the richness of the dairy here is exactly what gives the pudding its rounded flavour and soft finish.

Featured Ingredient

La Boulangerie Fully Baked Butter Brioche

Turn premium butter brioche into an elegant dessert, indulgent brunch or restaurant-inspired creation. Shop the brioche used in this recipe directly from Nicol Retailer.

Shop Butter Brioche Explore Bakery & Dessert

Cook the Recipe

Brioche Bread & Butter Pudding

The WP Recipe Maker card below contains the full ingredient quantities, timings, nutrition information, chef’s notes and step-by-step method.

Brioche Bread & Butter Pudding with Apple & Calvados Caramel

A luxurious British-French inspired dessert made with buttery brioche, caramelised apples, rich vanilla custard and warm Calvados caramel.

Course Dessert

Cuisine British, French-Inspired

Keyword Apple Dessert, Brioche Bread and Butter Pudding, Brioche Dessert, Calvados Caramel, Nicol Retailer recipes

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 890

Ingredients

Instructions

Caramelise the Apples

Melt the butter in a frying pan over medium heat.
Add the sliced apples, soft brown sugar and cinnamon.
Cook gently for 5–7 minutes until the apples are lightly caramelised but still hold their shape. Remove from the heat and set aside.

Prepare the Custard

Whisk together the eggs, double cream, whole milk, caster sugar, vanilla bean paste, lemon zest and sea salt until smooth.

Assemble the Pudding

Butter a baking dish.
Layer the thick brioche slices with the caramelised apples, slightly overlapping the brioche.
Pour the custard slowly over the brioche and apples, allowing it to soak into the bread.
Leave to stand for 15 minutes before baking.

Bake

Preheat the oven to 180°C / 160°C fan.
Bake for 35–40 minutes until the top is deeply golden and the custard is just set.
Remove from the oven and rest for 10 minutes before serving.

Make the Calvados Caramel

Add the light brown sugar and butter to a saucepan and cook gently until melted.
Add the double cream and simmer for 2–3 minutes until smooth and glossy.
Remove from the heat and stir in the Calvados and sea salt.

Serve

Cut the pudding into neat portions and place on warm plates.
Spoon the warm Calvados caramel around the pudding.
Add a spoonful or quenelle of crème fraîche or vanilla mascarpone.
Finish with toasted flaked almonds, icing sugar, lemon zest and fresh apple slices if using.

Notes

For the best Brioche Bread & Butter Pudding with Apple & Calvados Caramel, the key is creating contrast: a crisp golden top, a soft custardy centre, lightly caramelised apples and a warm, glossy caramel that does not overwhelm the brioche.

Use thick slices of brioche. Thick slices of La Boulangerie Fully Baked Butter Brioche absorb the vanilla custard without collapsing. This gives the pudding a soft, luxurious centre while keeping enough structure for neat portions.

Let the brioche soak properly. After pouring over the custard, leave the assembled pudding for around 15 minutes before baking. This gives the brioche time to absorb the mixture evenly and prevents dry patches.

Do not fully submerge the top layer. Leaving some brioche exposed helps create the signature contrast between a golden, lightly crisp surface and a soft custardy interior.

Caramelise the apples before layering. Cook the apples gently with butter, brown sugar and cinnamon until lightly golden but still firm enough to hold their shape. Overcooked apples can release too much moisture and make the pudding soggy.

Choose apples with some acidity. Slightly tart apples work best because they balance the sweetness of the custard and Calvados caramel.

Do not overbake the pudding. The edges should be set and the top deeply golden, but the centre should remain soft with a gentle custard texture. The pudding will continue to set as it rests.

Rest before serving. Allow the pudding to stand for around 10 minutes after baking. This makes it easier to portion and improves the final texture.

Add Calvados off the heat. Stir the Calvados into the caramel after removing the pan from the heat. This preserves more of its apple aroma and gives the sauce a cleaner, more refined flavour.

Balance the caramel with sea salt. A small pinch of sea salt sharpens the caramel and prevents the dessert from becoming overly sweet.

Toast the almonds. Toasted flaked almonds add an important nutty crunch and contrast beautifully with the soft brioche and apples.

Serve the caramel warm. Warm Calvados caramel should be spoonable and glossy, but not boiling. This keeps the crème fraîche or mascarpone from melting too quickly.

Finish with freshness. Fine lemon zest, fresh apple slices or a small spoonful of crème fraîche adds acidity and freshness to balance the richness of the pudding.

Restaurant-Style Serving Tip

For a more refined presentation, cut the pudding into neat rectangular portions and place one slightly off-centre on the plate. Spoon the Calvados caramel around the pudding rather than covering it completely. Add a quenelle of crème fraîche or vanilla mascarpone, then finish with toasted almonds, lemon zest and a light dusting of icing sugar.

Make-Ahead Tip

The caramelised apples and Calvados caramel can be prepared in advance. Assemble and bake the brioche pudding closer to serving so the top remains crisp and the centre stays soft and custardy.

Vegan Variation

For a vegan version, replace the butter brioche with a vegan brioche or enriched dairy-free loaf.

Use:

unsweetened oat or soya milk
plant-based cream
cornflour to thicken the custard
plant-based butter
vegan crème fraîche or whipped coconut cream

For the caramel, use plant-based butter and plant cream. Keep the apples, cinnamon, vanilla, lemon and sugar unchanged.

Gluten-Free Variation

Use a certified gluten-free brioche or enriched gluten-free loaf.

Check packaged ingredients carefully, including:

vanilla bean paste
Calvados
cream alternatives
icing sugar
any prepared flavourings

The apples, eggs, milk, cream, butter, sugar, cinnamon, almonds and lemon are naturally gluten-free.

For someone with coeliac disease, avoid cross-contamination from shared utensils, trays, chopping boards and storage areas.

Vegan & Gluten-Free Variation

Use a certified gluten-free vegan brioche or enriched plant-based loaf.

Prepare the custard with unsweetened oat or soya milk, plant cream and cornflour, and use vegan butter throughout.

Serve with dairy-free crème fraîche, vegan mascarpone or lightly whipped coconut cream.

This keeps the same core flavour profile of buttery-style brioche, caramelised apple, vanilla custard and warm caramel, while adapting the dessert for both vegan and gluten-free diets.

Nutrition

At the Table

How to Serve Brioche Bread & Butter Pudding

Let the pudding rest briefly after baking. Served warm rather than fiercely hot, the custard has time to settle and the apple flavour becomes much clearer.

Dinner Party Plate It Elegantly Cut into neat portions, add warm Calvados caramel and finish with crème fraîche, almonds and fine lemon zest.

Sunday Dessert Keep It Generous Serve warm in shallow bowls with extra caramel and vanilla ice cream.

Autumn Table Celebrate Apple Season Add extra roasted apple wedges and a light dusting of cinnamon or nutmeg.

Fresh Contrast Balance the Richness Crème fraîche, fresh apple and lemon zest provide useful acidity against the custard and caramel.

Chef’s Tips for the Best Brioche Bread & Butter Pudding

Brioche Cut It Thickly Thick slices soak up custard while retaining enough structure for a soft centre and caramelised top.

Custard Don’t Overbake The edges should be set, but the centre should retain a gentle, luxurious softness.

Caramel Add Calvados Last Stir the Calvados into the finished sauce off the heat to preserve more of its aromatic apple character.

Variations

Vegan and Gluten-Free Versions

Vegan

Use vegan brioche, plant-based milk and cream, vegan butter and a cornflour-thickened vanilla custard. Finish with vegan crème fraîche or softly whipped coconut cream.

Gluten-Free

Replace the brioche with a certified gluten-free enriched loaf and check all prepared ingredients and flavourings for gluten.

Vegan & Gluten-Free

Combine a gluten-free vegan enriched loaf with plant milk, plant cream and vegan butter for a fully adapted version.

Shop the Recipe at Nicol Retailer

Start with La Boulangerie Butter Brioche, then explore fresh fruit, dairy, nuts, vanilla, baking ingredients and pantry essentials to complete your dessert.

Shop Butter Brioche Shop All Ingredients

Explore More

Continue Cooking with Nicol Retailer

A Note on Seasonal Apples

When possible, choose apples that are naturally in season. Seasonal eating encourages variety and allows ingredients to be enjoyed when they are particularly abundant and expressive. For a useful independent guide to British seasonal produce, see Love British Food’s seasonal calendar.

Comfort Food with a More Refined Finish

This is still unmistakably bread and butter pudding — warm, comforting and generous — but premium brioche, properly cooked apples and a balanced caramel turn it into a dessert worthy of a special table.

Serve it family-style for a relaxed Sunday meal or plate individual portions with crème fraîche and caramel for something more polished. Either way, the brioche remains the heart of the dish.

Nicol Retailer Limited Brioche Bread & Butter Pudding with Apple & Calvados Caramel

Recipe and image created by Nicol Retailer Limited.

Posted on 14 September 202614 September 2026 by nicolretailer

Herb & Garlic Lamb Cutlets with Dauphinoise Potatoes, Charred Asparagus & Green Herb Purée

Herb and garlic lamb cutlets with dauphinoise potatoes, charred asparagus, green herb purée and red wine jus

Nicol Retailer Recipe Journal · Modern British

Herb & Garlic Lamb Cutlets with Dauphinoise Potatoes

Tender herb-marinated lamb cutlets, crisp-edged dauphinoise potatoes, charred asparagus, vibrant green herb purée and a glossy red wine jus — a refined main course designed for memorable dining at home.

Serves 4 Prep 30 mins Cook 45 mins Modern British Dinner Party

There is an effortless sense of occasion about a beautifully cooked lamb cutlet. With its delicate richness, caramelised exterior and elegant bone presentation, lamb has the ability to make a plate feel special before the first bite is even taken.

This Nicol Retailer recipe brings those qualities together with classic accompaniments treated with a more polished hand. The lamb is scented with rosemary, thyme, parsley, garlic and lemon; the dauphinoise is creamy within and golden at the edges; asparagus is charred until smoky; and a fresh pea-and-herb purée adds colour, brightness and contrast.

A reduced red wine jus completes the dish, bringing depth without overwhelming the lamb. The result is luxurious, balanced and surprisingly practical to prepare at home.

The Dish

A classic combination, refined

Lamb, potatoes, greens and red wine are familiar partners for good reason. What changes the character of this recipe is the treatment of each element.

The Centrepiece Herb & Garlic Lamb Rosemary, thyme, parsley, garlic, Dijon mustard and lemon zest create an aromatic crust while preserving the natural flavour of the lamb.

The Indulgence Dauphinoise Potatoes Fine layers of potato, cream, garlic and thyme provide richness, while Parmesan and careful baking create a beautifully golden finish.

The Fresh Counterpoint Asparagus & Herb Purée Charred asparagus brings smokiness, while peas, spinach, parsley and mint keep the plate vibrant and fresh.

The secret to beautifully caramelised lamb cutlets

The first step is deceptively simple: dry the lamb properly. Surface moisture is the enemy of caramelisation. Pat the cutlets thoroughly with kitchen paper before adding seasoning or marinade.

The pan should be properly heated before the lamb is added, but once the cutlets are cooking, resist the temptation to constantly move them. Leaving the meat in contact with the pan allows a deeper, more flavourful crust to develop.

The Potato

Why dauphinoise makes this plate feel special

Dauphinoise potatoes bring a luxurious contrast to the lamb. Thin, consistent slices cook into soft, creamy layers while the top becomes golden and lightly crisp.

A mandoline is particularly useful because even slices cook at the same rate and create the clean layered structure that makes the finished portion look polished.

Allow the dauphinoise to settle after baking before cutting it into individual portions. This small detail makes the difference between a rustic scoop and a neat restaurant-style presentation.

Fresh greens keep the dish balanced

Without the asparagus and herb purée, the lamb and dauphinoise could become overly rich. The green elements are therefore more than decoration; they are essential to the balance of the plate.

Asparagus is cooked quickly over high heat so it stays bright, slightly firm and attractively charred. Peas and spinach form the base of the purée, while parsley, mint and lemon add freshness.

Together they provide the acidity, colour and vegetal character that allows the richness of the lamb and potatoes to feel satisfying rather than heavy.

The Sauce

A glossy red wine jus, not a heavy gravy

The red wine jus should be concentrated and glossy enough to lightly coat the plate, rather than thick enough to resemble traditional gravy.

Slowly reducing the wine before adding the stock intensifies the flavour and removes harsh alcohol notes. A small amount of cold butter whisked in at the end gives the sauce its sheen and rounds out the acidity.

When plating, spoon the jus around the lamb rather than completely covering the meat. The caramelised exterior should remain visible and crisp.

Cook the Dish

Herb & Garlic Lamb Cutlets

The complete ingredient quantities, preparation times, step-by-step instructions, nutrition information and recipe notes are available in the WP Recipe Maker card below.

Herb & Garlic Lamb Cutlets with Dauphinoise Potatoes, Charred Asparagus & Green Herb Purée

Restaurant-style herb and garlic lamb cutlets served with golden dauphinoise potatoes, charred asparagus, fresh green herb purée and a glossy red wine jus.

Course Main Course

Cuisine European, Modern British

Keyword Charred Asparagus, Dauphinoise Potatoes, Dinner Party Recipe, Lamb Cutlets Recipe, Nicol Retailer recipes

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 1050

Author Nicol Retailer Limited

Ingredients

Herb & Garlic Lamb

8 French-trimmed lamb cutlets
2 tbsp olive oil
3 cloves garlic finely grated
1 tbsp fresh rosemary finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh parsley finely chopped
1 tsp Dijon mustard
1 tsp lemon zest
sea salt to taste
freshly ground black pepper to taste
25 g unsalted butter

Dauphinoise Potatoes

800 g Maris Piper potatoes very thinly sliced
250 ml double cream
150 ml whole milk
2 cloves garlic crushed
2 sprigs fresh thyme
40 g Parmesan finely grated
20 g unsalted butter
sea salt to taste
white pepper to taste

Charred Asparagus

Green Herb Purée

150 g frozen peas
100 g fresh spinach
15 g fresh parsley
10 g fresh mint
20 g unsalted butter
50 ml vegetable stock
1 tsp fresh lemon juice
sea salt to taste
white pepper to taste

Red Wine Jus

1 shallot finely chopped
150 ml red wine
250 ml lamb or beef stock
1 tsp Worcestershire sauce
2 sprigs fresh thyme
15 g cold unsalted butter

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Instructions

Prepare the Dauphinoise

Preheat the oven to 180°C/160°C fan. Warm the cream and milk with the crushed garlic and thyme without boiling.
Butter a baking dish and layer in the potatoes, seasoning lightly between layers. Pour over the infused cream mixture, top with Parmesan and bake for 45–50 minutes until completely tender and golden.
Cool slightly, then cut into neat individual rectangles for serving.

Make the Green Herb Purée

Cook the peas and spinach briefly until tender. Drain thoroughly, then blend with parsley, mint, butter, vegetable stock and lemon juice until smooth. Season with salt and white pepper.

Make the Red Wine Jus

Soften the shallot gently in a saucepan. Add the red wine and thyme and reduce by about two-thirds.
Add the stock and Worcestershire sauce and simmer until glossy and concentrated. Strain, remove from the heat and whisk in the cold butter.

Cook the Lamb

Mix the olive oil, garlic, rosemary, thyme, parsley, Dijon mustard and lemon zest. Rub over the lamb cutlets and leave for about 20 minutes.
Heat a heavy frying pan over medium-high heat. Sear the lamb for 2–3 minutes per side, add the butter and baste until cooked to your preferred doneness. Rest for 5–8 minutes.

Char the Asparagus and Serve

Char the asparagus in a very hot pan with olive oil until tender with dark edges. Finish with lemon juice and sea salt.
Swipe the green herb purée across each plate, arrange the lamb cutlets over it, add dauphinoise and asparagus, then spoon the red wine jus around the lamb.

Notes

For the best Herb & Garlic Lamb Cutlets, bring the lamb close to room temperature before cooking and pat the surface dry. A dry surface helps the cutlets develop a deeper, more appetising crust.

Season the lamb generously just before cooking, then sear in a properly hot pan. Avoid moving the cutlets too frequently; leaving them undisturbed for the first couple of minutes helps create better caramelisation.

Fresh rosemary, thyme, parsley, garlic and lemon zest work especially well with lamb because they add fragrance without masking the flavour of the meat. Use the herb mixture as a light coating rather than a heavy paste.

For juicier lamb, use a meat thermometer and avoid overcooking. Once cooked, rest the cutlets for at least 5 minutes before serving so the juices can redistribute through the meat.

When preparing the dauphinoise potatoes, slice the potatoes as evenly as possible so they cook at the same rate. A mandoline is useful for achieving thin, consistent slices and a more professional layered finish.

For the green herb purée, cook the peas and spinach only briefly. Overcooking can dull the colour and make the purée taste flat. Blend while still warm and finish with fresh mint, parsley and lemon juice for a bright, fresh flavour.

Char the asparagus over high heat and keep it slightly firm. The contrast between tender lamb, creamy dauphinoise and crisp-charred asparagus makes the dish more balanced and visually appealing.

For a restaurant-style presentation, keep the red wine jus around the lamb rather than pouring it over the whole plate. This preserves the crisp exterior of the cutlets and keeps each component distinct.

Vegan Variation

For a vegan version, replace the lamb cutlets with thick king oyster mushrooms, portobello mushrooms, aubergine steaks or plant-based cutlets.

Marinate them with olive oil, garlic, rosemary, thyme, parsley, Dijon mustard and lemon zest, then grill or pan-sear until deeply caramelised.

For the dauphinoise potatoes, replace:

double cream with unsweetened oat or soya cream
whole milk with unsweetened plant milk
butter with plant-based butter
Parmesan with a vegan hard-cheese alternative or nutritional yeast

For the red wine jus, use a rich vegetable or mushroom stock and ensure the Worcestershire-style sauce is vegan.

The green herb purée and asparagus can remain largely unchanged, using plant-based butter where required.

Gluten-Free Variation

The recipe is naturally close to gluten-free, but some prepared ingredients should be checked carefully.

Use:

certified gluten-free Dijon mustard
certified gluten-free stock
gluten-free Worcestershire-style sauce
gluten-free Parmesan or cheese alternative if using a processed product

The lamb, potatoes, asparagus, peas, spinach, herbs, butter, cream and fresh vegetables are naturally gluten-free.

If cooking for someone with coeliac disease, also avoid cross-contamination from shared utensils, chopping boards, frying pans and storage containers.

Vegan & Gluten-Free Variation

Use grilled king oyster mushrooms, portobello mushrooms or a suitable gluten-free plant-based cutlet in place of the lamb.

Prepare the dauphinoise with plant-based cream, plant milk, vegan butter and a gluten-free vegan cheese alternative or nutritional yeast.

Use certified gluten-free vegetable or mushroom stock, Dijon mustard and vegan Worcestershire-style sauce.

This keeps the same flavour structure of garlic, herbs, creamy potato, green purée and charred vegetables, while making the dish suitable for both vegan and gluten-free diets.

Nutrition

After the Recipe

Once the lamb is resting and the jus is glossy, the final step is not simply to serve the dish — it is to build a plate that feels generous, balanced and considered.

Herb and garlic lamb cutlets naturally bring richness and drama to the table. The dauphinoise provides depth and comfort, charred asparagus introduces freshness and bitterness, while the green herb purée and red wine jus lift the dish with colour and acidity.

Serving

Serving Suggestions

How to Serve Herb & Garlic Lamb Cutlets

The complete plate already has enough richness and texture to stand alone, but the way you serve it can shift depending on the occasion.

Dinner Party Keep the Plate Refined Serve two lamb cutlets per person with one neat dauphinoise portion, asparagus, herb purée and a restrained spoonful of red wine jus.

Sunday Lunch Make It More Generous Add seasonal roast vegetables, buttered greens or Tenderstem broccoli for a fuller, more relaxed main course.

Spring Menu Lean into Freshness Add peas, broad beans, baby carrots or a herb salad dressed with lemon and extra virgin olive oil.

Lighter Option Reduce the Richness Replace the dauphinoise with crushed new potatoes or extra greens while keeping the herb purée and jus.

The best restaurant-style plates are not about adding more components — they are about letting each one earn its place.

Three Chef Details That Make the Difference

Before Cooking Dry the Lamb Well Patting the lamb dry before seasoning helps create a deeper, more appetising crust in the pan.

During Cooking Give the Pan Space Crowding lowers the pan temperature and encourages steaming instead of caramelisation.

Before Serving Rest the Cutlets Resting gives the meat time to settle and helps retain juices when the lamb is cut or served.

Adaptations

Vegan and Gluten-Free Variations

The structure of this dish adapts well because the flavour comes from more than the lamb alone. Herbs, garlic, potato, greens and red wine jus all play important roles.

Vegan Variation

Replace the lamb with king oyster mushrooms, portobello mushrooms, aubergine steaks or a suitable plant-based alternative. Use plant cream, plant milk and vegan butter for the dauphinoise, plus vegan Parmesan or nutritional yeast.

Gluten-Free Variation

Use certified gluten-free stock, Dijon mustard and Worcestershire-style sauce. The lamb, potatoes, asparagus, peas, spinach and fresh herbs are naturally gluten-free.

Vegan & Gluten-Free

Combine a plant-based centrepiece with vegan dairy alternatives and certified gluten-free stock, mustard and seasonings.

Kitchen Reference

Safe Cooking & Lamb Preparation

For food-safety guidance, refer to the Food Standards Agency cooking guidance . For more detail on lamb cut specifications, the AHDB lamb cutlet guide provides a useful technical reference.

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Discover More

Continue Cooking with Nicol Retailer

Build your next meal from the same idea: start with a strong ingredient, use simple techniques well, and let fresh produce do more of the work.

Lamb Inspiration More Fine-Dining Lamb Recipes

Explore more lamb dishes and restaurant-inspired cooking ideas from the Nicol Retailer Recipe Journal.

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The Nicol Retailer Kitchen

A Classic Lamb Dish, Finished with Confidence

This recipe succeeds because every element contributes something different: the lamb gives richness and tenderness, the dauphinoise adds comfort, asparagus brings char, the green purée introduces freshness and the red wine jus brings everything together.

It feels polished enough for a special dinner, but the techniques remain practical and repeatable — exactly the kind of cooking that turns a good ingredient into a memorable plate.

Nicol Retailer Limited Herb & Garlic Lamb Cutlets with Dauphinoise Potatoes, Charred Asparagus & Green Herb Purée

Recipe and image created by Nicol Retailer Limited.

Posted on 4 September 20264 September 2026 by nicolretailer

Savoy Cabbage Parcel with Wild Mushroom Duxelles, Truffle Potato Purée & Caramelised Onion Jus

Savoy cabbage parcel with wild mushroom and chestnut duxelles, truffle potato purée, roasted mushrooms and caramelised onion jus

Nicol Retailer Recipe Journal · Modern British

Savoy Cabbage, Reimagined

A beautifully tender Savoy cabbage parcel filled with wild mushroom and chestnut duxelles, served with truffle potato purée, roasted mushrooms, caramelised onion jus and crisp sage.

Serves 4 Prep 40 mins Cook 50 mins Vegetarian Modern British

There is something quietly luxurious about taking a familiar British vegetable and allowing it to command the plate. In this Nicol Retailer recipe, Savoy cabbage moves decisively from supporting ingredient to sophisticated centrepiece.

Its beautifully crinkled green leaves become elegant wrappers around a deeply savoury filling of mushrooms, chestnuts, shallots, thyme and Parmesan. Beneath sits a silky truffle potato purée, while caramelised onion jus brings sweetness and depth.

Roasted mushrooms and brittle sage complete a plate designed to show that an impressive vegetarian main course does not need to rely on elaborate meat substitutes or complicated ingredients.

Why Savoy cabbage deserves centre stage

Savoy cabbage is immediately recognisable by its deeply crinkled leaves and firm yet tender texture. Those large outer leaves are particularly useful in this recipe because a brief blanch makes them pliable enough to wrap while still allowing them to retain their shape and colour.

Rather than boiling the cabbage until completely soft, this recipe uses three stages: a quick blanch, a gentle covered braise and a short uncovered roast.

This gives the finished parcel tenderness without losing the visual structure that makes Savoy cabbage so attractive on the plate.

A carefully layered flavour profile

This dish is not built around one overpowering ingredient. Instead, several complementary flavours and textures work together while allowing the cabbage to remain clearly identifiable.

The Centre Earthy & Savoury Mushrooms, chestnuts, shallots, thyme and Parmesan create a concentrated duxelles with deep umami character.

The Foundation Silky & Aromatic Potato, butter and cream create a smooth purée, finished with enough truffle to echo the woodland flavours.

The Finish Sweet & Fragrant Caramelised onions add natural sweetness while sage and thyme provide a fragrant, savoury finish.

The secret to a perfect mushroom duxelles

The mushroom filling should be intensely flavoured but relatively dry. Mushrooms release considerable moisture as they cook, so giving them sufficient time in the frying pan is essential.

Continue cooking until the mushroom mixture becomes dark, concentrated and almost dry before adding the chestnuts, mustard, Parmesan and herbs.

This prevents excess moisture from escaping into the cabbage parcel while intensifying the earthy flavour of the filling.

Cook the Dish

Savoy Cabbage Parcel with Wild Mushroom Duxelles

The full ingredient list, quantities, preparation times, cooking instructions, chef’s notes and nutritional information are contained in the recipe card below.

Savoy Cabbage Parcel with Wild Mushroom Duxelles, Truffle Potato Purée & Caramelised Onion Jus

Tender Savoy cabbage leaves filled with wild mushroom and chestnut duxelles, served with silky truffle potato purée, caramelised onion jus, roasted mushrooms and crispy sage. An elegant vegetarian main course.

Course Main Course

Cuisine Modern British

Diet Vegetarian

Keyword British Cabbage Recipe, Savoy Cabbage Parcel, Savoy Cabbage Recipe, Stuffed Savoy Cabbage, Truffle Potato Purée, Vegetarian Dinner Party Recipe, Vegetarian Fine Dining, Wild Mushroom Recipe

Prep Time 40

Cook Time 50

Total Time 1 30

Servings servings

Calories 690

Author Nicol Retailer Limited

Ingredients

Savoy Cabbage Parcels

8 leaves Savoy cabbage large outer leaves
20 g unsalted butter
100 ml vegetable stock
2 sprigs fresh thyme
sea salt to taste
freshly ground black pepper to taste

Wild Mushroom & Chestnut Duxelles

350 g mixed wild mushrooms or chestnut mushrooms finely chopped
100 g cooked chestnuts finely chopped
2 shallots finely chopped
2 garlic cloves finely chopped
30 g unsalted butter
1 tbsp olive oil
1 tsp fresh thyme leaves
1 tbsp flat-leaf parsley finely chopped
1 tsp Dijon mustard
30 g Parmesan finely grated
1 tsp lemon juice
sea salt to taste
freshly ground black pepper to taste

Truffle Potato Purée

600 g Maris Piper potatoes peeled and cut into even pieces
100 ml double cream
80 ml whole milk
60 g unsalted butter
1-2 tsp truffle oil to taste
sea salt to taste
white pepper to taste

Caramelised Onion Jus

3 large brown onions thinly sliced
20 g unsalted butter
1 tbsp olive oil
1 tsp soft brown sugar
1 tbsp balsamic vinegar
1 tsp vegetarian Worcestershire sauce or suitable alternative
400 ml vegetable stock
2 sprigs fresh thyme
15 g cold unsalted butter for finishing

Roasted Mushrooms

Crispy Sage

12 leaves fresh sage
2 tbsp neutral oil for frying
1 pinch sea salt

Instructions

Carefully remove eight large outer leaves from the Savoy cabbage. Blanch for about 2 minutes until flexible but still vibrant green, transfer to iced water, drain and pat dry. Carefully shave down the thick central rib without cutting through the leaf.
Cook shallots in butter and olive oil for about 3 minutes. Add garlic and thyme, then the mushrooms. Cook until the moisture evaporates and the mixture is almost dry. Stir in chestnuts, Dijon mustard, Parmesan and parsley. Finish with lemon juice, salt and black pepper. Cool completely.
Lay two overlapping cabbage leaves on the work surface. Place one-quarter of the mushroom filling in the centre. Fold the sides inward and roll tightly. Repeat to make four parcels.
Preheat the oven to 190°C/170°C fan. Arrange parcels seam-side down in a baking dish. Add stock, butter and thyme. Cover with foil and bake for 15 minutes. Remove foil, baste and roast uncovered for a further 8–10 minutes until glossy with lightly caramelised edges.
Cook potatoes in salted water until tender. Drain and steam dry. Pass through a ricer. Warm cream and milk, then beat into the potatoes. Add butter gradually until smooth and glossy. Finish with truffle oil, salt and white pepper.
Cook onions slowly in butter and olive oil for about 20 minutes until deeply caramelised. Add brown sugar, then balsamic vinegar. Add Worcestershire sauce, vegetable stock and thyme. Simmer until reduced by half, blend, strain and reduce until glossy. Whisk in cold butter before serving.
Cook mushrooms over high heat in olive oil until deeply golden. Add butter, garlic and thyme and baste briefly. Season to taste.
Fry sage leaves in neutral oil for 15–20 seconds until crisp. Drain and season lightly.
Spoon truffle potato purée onto warm plates. Place one cabbage parcel partly over the purée and cut diagonally if desired to reveal the filling. Arrange roasted mushrooms around it, spoon caramelised onion jus around the plate and finish with crispy sage, thyme, truffle oil and black pepper.

Notes

For the best restaurant-quality result, choose the largest, freshest outer Savoy cabbage leaves as they are easier to roll and give the parcels a beautiful deep-green finish. Blanch them only until pliable; overcooking will make the leaves fragile and dull their colour. Pat them completely dry before filling.

Cook the mushroom and chestnut duxelles until almost all the liquid has evaporated. This concentrates the mushroom flavour and prevents excess moisture from escaping into the cabbage parcel. Allow the filling to cool before assembling the parcels so they remain firm and easy to shape.

For an exceptionally smooth potato purée, use a potato ricer and avoid overworking the potatoes. Warm the milk and cream before incorporating them, then add the butter gradually. Add truffle oil at the very end and use it sparingly—a small amount should complement rather than overpower the earthy Savoy cabbage and mushrooms.

Take your time with the caramelised onion jus. Slowly caramelising the onions develops considerably more depth than simply browning them quickly. Reduce the finished sauce until it lightly coats the back of a spoon, then whisk in cold butter immediately before serving for a glossy restaurant-style finish.

For presentation, slice one end of the cabbage parcel diagonally to reveal the mushroom and chestnut centre. Place it partly over the truffle potato purée, keeping the jus around rather than over the parcel so the cabbage retains its glossy green appearance.

Vegan variation: Replace the butter throughout the recipe with a good-quality plant-based butter or extra-virgin olive oil. Substitute the double cream and whole milk in the potato purée with an unsweetened plant-based cream and milk, such as oat or soya. Replace Parmesan with a suitable vegan hard-cheese alternative or nutritional yeast. Use a vegan Worcestershire-style sauce and ensure the vegetable stock, Dijon mustard and truffle oil are also suitable for vegans. These changes retain the richness and umami character of the original dish.

Gluten-free variation: The core recipe is naturally close to gluten-free, but several prepared ingredients require checking. Use certified gluten-free vegetable stock, Dijon mustard and Worcestershire-style sauce, and check the labels of the truffle oil and any Parmesan or cheese alternative used. Avoid cross-contamination when preparing the dish for someone with coeliac disease.

Vegan & gluten-free variation: Combine both sets of substitutions: plant-based butter, unsweetened plant cream and milk, vegan Parmesan alternative or nutritional yeast, plus certified gluten-free stock, mustard and vegan Worcestershire-style sauce. Always check every packaged ingredient individually, as formulations can vary between manufacturers.

Nutrition

Technique & Texture

Truffle potato purée: luxurious, but never heavy

The potato purée gives the cabbage parcel its elegant foundation. It should feel rich and silky, but the truffle must remain restrained enough for the Savoy cabbage and mushroom filling to remain the stars of the plate.

Cook the potatoes until completely tender, allow them to steam dry and pass them through a potato ricer while still hot. Warm the cream and milk separately before gradually incorporating them, then add the butter until the purée becomes smooth and glossy.

Finish with truffle oil only at the end. Start with a small amount, taste, and add more only if necessary.

The caramelised onion jus brings everything together

The sauce is deliberately deep, glossy and savoury rather than heavy. Its job is to connect the cabbage, mushrooms and potato with gentle sweetness, acidity and concentrated flavour.

01 Slow Cooking

Caramelise the Onions

Cook slowly over moderate heat until deeply golden. Patience develops genuine sweetness and complexity rather than simply browning the surface.

02 Reduction

Concentrate the Jus

Reduce until the sauce lightly coats the back of a spoon. A thin, watery jus will weaken the whole plate.

03 Refinement

Blend & Strain

Blending and passing the sauce through a fine sieve gives it the smooth restaurant-style texture that makes the finished plate feel more polished.

04 Final Finish

Whisk in Cold Butter

Add the final butter off the heat just before serving. It softens the acidity and gives the jus a luxurious natural sheen.

Plate it like a restaurant main course

The most elegant presentation keeps every component visible. The cabbage should remain the visual centrepiece, while the purée, mushrooms and jus frame it rather than compete with it.

Spoon the truffle potato purée slightly off-centre and draw it into a smooth crescent.

Position the Savoy cabbage parcel partly over the purée. Cut one end diagonally to reveal the mushroom and chestnut centre.

Arrange the roasted mushrooms in small natural clusters rather than forming a perfect ring.

Spoon the onion jus around the cabbage and finish with crisp sage, thyme and only a few drops of truffle oil.

Serving suggestions

This recipe is designed as an elegant vegetarian centrepiece, but it can easily be adapted for smaller courses or more elaborate seasonal menus.

Dinner Party

Serve as the Main Event

Serve one generous cabbage parcel per person with truffle potato purée, roasted mushrooms and onion jus.

Seasonal Menu

Add Heritage Vegetables

Roasted heritage carrots, celeriac, Jerusalem artichokes or glazed baby turnips make elegant seasonal additions.

Smaller Portion

Turn It into a Starter

Make smaller parcels and reduce the quantity of purée and jus for a sophisticated first course.

Non-Vegetarian Menu

Use It as an Accompaniment

A smaller parcel can accompany simply roasted beef, venison or chicken while keeping vegetables central to the plate.

Vegan and gluten-free variations

The core of the recipe already relies on vegetables, mushrooms, chestnuts and potato, so it adapts particularly well to different dietary requirements.

Vegan

Replace dairy butter with plant-based butter or olive oil. Use unsweetened plant cream and milk in the potato purée, substitute Parmesan with a suitable vegan alternative or nutritional yeast, and use vegan Worcestershire-style sauce.

Gluten-Free

Use certified gluten-free vegetable stock, Dijon mustard and Worcestershire-style sauce. Check all packaged ingredients and take appropriate precautions against cross-contamination where required.

Vegan & Gluten-Free

Combine the substitutions above using plant-based dairy alternatives, vegan Parmesan or nutritional yeast, and certified gluten-free stock, mustard and Worcestershire-style sauce.

More delicious ways to use Savoy cabbage

Any cabbage left after making the parcels can be turned into a completely different meal, from fast weeknight cooking to rich seasonal comfort food.

Sesame Stir-Fry

Shred finely and cook quickly with garlic, ginger, sesame oil and spring onion.

Butter Braise

Braise cabbage wedges gently with stock, butter, thyme and black pepper.

Cabbage Gratin

Layer blanched leaves with a light cheese sauce and bake until bubbling and golden.

Warm Grain Bowl

Pair sautéed cabbage with mushrooms, grains, herbs and a sharp mustard dressing.

Shop the Star Ingredient

Start with Fresh Savoy Cabbage

Its deeply crinkled leaves, firm texture and subtle earthy sweetness make Savoy cabbage one of the most versatile vegetables for both everyday cooking and more ambitious dinner-party dishes.

✓

Excellent for stuffing, braising, roasting and stir-frying

✓

Large textured leaves ideal for elegant cabbage parcels

✓

Versatile enough for both family meals and restaurant-inspired cooking

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Featured Ingredient Shop Savoy Cabbage

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Turn cabbage and other vegetables into quick, colourful and flavour-packed meals.

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Ingredient Knowledge

Learn more about cabbage

For readers interested in how cabbage varieties are grown and harvested in the UK, the Royal Horticultural Society cabbage growing guide provides useful background on cabbage cultivation and seasonal varieties.

Make-ahead strategy for entertaining

Several components can be prepared before guests arrive, making this much easier to serve than the finished plate may suggest.

Ahead of Time

Mushroom Duxelles

Prepare, cool and refrigerate the filling in advance. Bring it out shortly before assembling the parcels.

Ahead of Time

Caramelised Onion Jus

Make and strain the sauce earlier, then reheat gently and finish with cold butter immediately before serving.

Earlier in the Day

Cabbage Leaves

Blanch, dry and refrigerate the leaves between sheets of kitchen paper until ready to assemble.

Last Minute

Potato Purée

Prepare closer to serving for the smoothest texture and keep warm gently without allowing it to dry out.

From the Nicol Retailer Kitchen

From humble cabbage to an elegant centrepiece

Savoy cabbage may be a familiar everyday ingredient, but its textured leaves, earthy flavour and natural structure make it capable of far more than simply being served as a side vegetable.

Here, wild mushrooms and chestnuts create a deeply savoury centre, truffle potato adds silkiness, caramelised onion jus provides sweetness and depth, and crispy sage gives the plate its final aromatic contrast.

Most importantly, the cabbage remains recognisable. The technique elevates the ingredient rather than hiding it.

Serve it as an elegant vegetarian dinner-party main, adapt it for vegan or gluten-free guests, or use it as inspiration to look at fresh vegetables in an entirely different way.

Nicol Retailer Signature Recipe Savoy Cabbage Parcel with Wild Mushroom Duxelles, Truffle Potato Purée & Caramelised Onion Jus

Recipe and image created by Nicol Retailer Limited.

Posted on 19 August 202624 August 2026 by nicolretailer

Chiu Chow Chilli Oil Salmon with Sticky Soy, Ginger & Lime

Chiu Chow chilli oil salmon with sticky soy, ginger and lime glaze, garnished with sesame seeds, spring onions and fresh chilli

Nicol Retailer Signature Recipe

Chiu Chow Chilli Oil Salmon with Sticky Soy, Ginger & Lime

Make Chiu Chow Chilli Oil Salmon with succulent pan-seared salmon, sticky soy, fresh ginger, garlic and lime. This restaurant-inspired salmon recipe delivers exceptional Asian-inspired flavour in around 30 minutes.

30-Minute Dinner Asian-Inspired Spicy Salmon Recipe Nicol Retailer Limited

Jump to Menu Card Shop Chiu Chow Chilli Oil

Big Flavour, Minimal Fuss

Why You’ll Love This Chiu Chow Chilli Oil Salmon

Chiu Chow Chilli Oil Salmon transforms an everyday salmon fillet into a glossy, restaurant-style dinner with surprisingly little effort.

The fish is seared until caramelised around the edges, then coated in a sticky chilli-soy glaze layered with garlic, ginger and honey.

Fresh lime cuts through the richness, while toasted sesame, spring onion and red chilli bring colour, fragrance and freshness to every bite.

Because the entire dish can be prepared in around 30 minutes, it’s equally suited to a quick weeknight dinner and an impressive meal for guests.

Star Ingredient The Shortcut to Serious Flavour

Lee Kum Kee Chiu Chow Chilli Oil

The defining ingredient in this dish is Lee Kum Kee Chiu Chow Chilli Oil 880g. It provides the spicy and savoury foundation that gives the salmon glaze its distinctive character.

Paired with soy, ginger, garlic, honey and fresh lime, it creates a sauce with impressive depth without requiring an excessively long ingredient list.

Beyond salmon, try it with king prawns, crispy beef, chicken, noodles, fried rice, dumplings and dipping sauces.

Shop Lee Kum Kee Chiu Chow Chilli Oil

Why This Recipe Works

Restaurant-Style Salmon in Around 30 Minutes

Quick to Prepare

A short sear and fast glaze mean you can create a flavour-packed dinner without spending hours in the kitchen.

Bold, Balanced Flavour

Chilli, soy, garlic, ginger, honey and lime provide heat, umami, sweetness and fresh acidity in every bite.

Beautiful Enough for Guests

Glossy chilli glaze and vibrant garnishes give this easy salmon recipe instant restaurant-style appeal.

Taste Profile

Spicy, Sticky, Savoury & Fresh

Chiu Chow chilli oil brings warmth and savoury depth, while soy intensifies the umami character of the salmon. Honey encourages caramelisation and softens the chilli heat. Finally, fresh lime cuts through the richness with a bright, clean citrus finish.

Spicy Sticky Garlicky Umami-Rich Citrusy Caramelised

Cook It at Home

Chiu Chow Chilli Oil Salmon Menu Card

Ready to cook? Find the complete ingredients, quantities, preparation times, cooking method, serving information and nutrition in the Menu Card below.

Have your glaze mixed, garnishes prepared and fresh lime ready before the salmon reaches the pan. Once everything is prepared, the cooking comes together quickly.

Chiu Chow Chilli Oil Salmon with Sticky Soy, Ginger & Lime

A restaurant-style salmon recipe featuring Lee Kum Kee Chiu Chow Chilli Oil. Pan-seared salmon is lacquered with a spicy sticky soy, garlic and ginger glaze, then finished with fresh lime, spring onion and sesame.

Course Dinner, Main Course

Cuisine Asian Fusion, Chinese-Inspired

Diet Low Fat

Keyword Asian Salmon Recipe, Chilli Garlic Salmon, Chiu Chow Chilli Oil Salmon, Lee Kum Kee Chilli Oil Recipe, Spicy Salmon Recipe, Sticky Soy Salmon

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 430

Equipment

Large non-stick frying pan
Small mixing bowl
Fish spatula
Fine grater

Ingredients

For the Salmon

4 salmon fillets approximately 150–180g each
1 tbsp neutral cooking oil
1/2 tsp fine sea salt
1/4 tsp white pepper

For the Chiu Chow Chilli Glaze

2 tbsp Lee Kum Kee Chiu Chow Chilli Oil include some chilli solids
1 1/2 tbsp light soy sauce
1 tbsp runny honey
1 tbsp Shaoxing wine
2 tsp rice vinegar
1 tsp sesame oil
2 garlic cloves finely grated
2 tsp fresh ginger finely grated
2 tbsp water
1 tsp fresh lime juice

For the Finishing Chilli Oil

To Garnish

2 spring onions finely sliced
toasted sesame seeds to taste
fresh coriander leaves
fresh red chilli thinly sliced
lime wedges for serving

Shop Product → Premium Food

Instructions

Prepare the salmon: Remove the salmon from the fridge approximately 15 minutes before cooking. Pat thoroughly dry and season lightly with sea salt and white pepper.
Make the glaze: Combine the Chiu Chow Chilli Oil, soy sauce, honey, Shaoxing wine, rice vinegar, sesame oil, garlic, ginger and water. Keep the lime juice separate until the end.
Sear the salmon: Heat a large frying pan over medium-high heat and add the neutral oil. If using skin-on salmon, place skin-side down and gently press for the first 20–30 seconds. Cook for approximately 4–5 minutes until the skin is crisp.
Turn the salmon carefully and cook for another 1–2 minutes. Transfer temporarily to a plate.
Create the sticky glaze: Reduce the heat to medium and pour the prepared Chiu Chow sauce into the same pan. Allow it to bubble for 1–2 minutes until glossy and slightly reduced.
Return the salmon to the pan and spoon the bubbling glaze repeatedly over each fillet for 30–60 seconds. Remove from the heat and stir the fresh lime juice into the sauce.
Make the finishing oil: Combine 1 tablespoon Chiu Chow Chilli Oil with the fresh lime juice and lime zest.
Finish and serve: Spoon a small amount of chilli-lime finishing oil over the salmon. Garnish with spring onions, toasted sesame seeds, coriander, fresh chilli and lime wedges. Serve immediately.

Notes

Chef’s Tips: Stir the Chiu Chow Chilli Oil before measuring so you capture both the aromatic oil and chilli-garlic solids. Do not overcook the salmon. Reduce the sauce into a glaze rather than simmering the fish for a long period. Add lime juice at the end to preserve its fresh citrus flavour. Taste before adding extra salt because the soy sauce and chilli oil already provide significant savouriness.

Air-Fryer Variation: Air fry lightly oiled salmon at 190°C for approximately 7–10 minutes depending on thickness. Reduce the glaze separately, brush over the salmon and return to the air fryer for another 1–2 minutes until lacquered.

Serving Suggestion: Serve with steamed jasmine rice, egg fried rice or noodles to capture the spicy Chiu Chow glaze.

Star Ingredient: Lee Kum Kee Chiu Chow Chilli Oil 880g – https://nicolretailer.com/product/lee-kum-kee-chiu-chow-chilli-oil-880g/

Recipe and image created by Nicol Retailer Limited.

Nutrition

From the Nicol Retailer Kitchen

Chef’s Notes for Exceptional Chiu Chow Chilli Oil Salmon

This dish comes together quickly, but the difference between a good salmon dinner and a restaurant-quality plate lies in the details. These professional techniques will help you achieve better caramelisation, a succulent centre and a glossy, balanced chilli-soy glaze.

Preparation

Start with Completely Dry Salmon

Pat the salmon thoroughly dry before seasoning. Removing excess moisture allows the surface to sear rather than steam, helping you achieve better colour and crisper skin.

Temperature

Keep the Centre Succulent

Do not fully cook the salmon during the first sear. The fillet receives additional heat when it returns to the pan for glazing, so leaving the centre slightly under at first helps preserve its tender texture.

Flavour

Stir the Chiu Chow Chilli Oil Before Using

Make sure your spoon captures both the aromatic oil and the chilli-rich solids. Those concentrated pieces deliver much of the savoury, garlicky character that makes the glaze so distinctive.

Glazing

Reduce the Sauce Before Returning the Fish

Let the chilli-soy mixture become glossy and slightly syrupy before the salmon goes back into the pan. The aim is to lacquer the fish with concentrated flavour, not simmer it in excess liquid.

Serve It Beautifully

What to Serve with Chiu Chow Chilli Oil Salmon

The salmon has a concentrated chilli-soy glaze, so the best accompaniments are simple, elegant and able to absorb the sauce without competing with it.

Classic Pairing

Steamed Jasmine Rice

Fragrant jasmine rice is the ideal partner for the sticky glaze. It absorbs the chilli-soy sauce while keeping the overall plate balanced and refined.

More Indulgent

Egg Fried Rice

For a more substantial meal, serve the salmon with lightly seasoned egg fried rice. Keep the flavours restrained so the fish remains the star of the plate.

Noodle Option

Sesame Noodles

Toss soft noodles with sesame oil, spring onion and a small spoonful of Chiu Chow chilli oil for a cohesive, aromatic accompaniment.

Restaurant-Style Presentation

Plate the Salmon with Confidence

A clean presentation allows the glossy salmon and vivid garnishes to do the visual work.

Spoon a narrow line or small pool of reduced chilli-soy glaze onto a wide white or dark ceramic plate.

Position the salmon slightly off-centre, then spoon just enough glaze over the top to create a glossy lacquer while still allowing the natural colour of the fish to remain visible.

Finish with toasted sesame seeds, finely sliced spring onion, fresh red chilli, coriander and a little lime zest.

Add a fresh lime wedge alongside for colour and an optional final burst of acidity.

Alternative Cooking Method

Air-Fryer Chiu Chow Chilli Oil Salmon

Prefer using an air fryer? You can still achieve a glossy, caramelised finish with very little effort.

Lightly oil the salmon and air fry at 190°C for approximately 7–10 minutes, depending on the thickness of the fillets.

Meanwhile, reduce the Chiu Chow chilli glaze in a small saucepan until glossy and concentrated.

Brush the salmon generously with the glaze and return it to the air fryer for another 1–2 minutes.

Finish with fresh lime, spring onion, toasted sesame and coriander immediately before serving.

One Ingredient, More Possibilities

More Ways to Cook with Chiu Chow Chilli Oil

Once opened, this is the kind of pantry ingredient that quickly becomes part of regular cooking. Its savoury chilli character works beautifully across seafood, meat, noodles and plant-based dishes.

King Prawns

Sear large prawns over high heat and toss through the reduced chilli glaze immediately before serving.

Sticky Chicken

Roast or pan-fry chicken thighs and coat them in the same chilli, soy, garlic and ginger glaze.

Crispy Beef

Toss crisp beef strips through a concentrated Chiu Chow glaze for a glossy, intensely savoury finish.

Crispy Tofu

Coat crisp tofu cubes with the glaze for a satisfying meat-free variation.

Shop the Star Ingredient

Bring Bigger Flavour to Your Kitchen

Great pantry ingredients should make everyday cooking easier without making dinner ordinary.

Lee Kum Kee Chiu Chow Chilli Oil 880g can add chilli, garlic and savoury depth to salmon, king prawns, chicken, crispy beef, noodles, fried rice, dumplings and dipping sauces.

The generous 880g size is ideal for enthusiastic home cooks, larger households, caterers and professional kitchens that use chilli oil regularly.

✓

Versatile across seafood, meat, rice and noodle dishes

✓

Ideal for glazing, marinades, stir-fries and dipping sauces

✓

Generous 880g format for frequent use

Shop Chiu Chow Chilli Oil Explore Premium Ingredients

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Lee Kum Kee Chiu Chow Chilli Oil 880g

Shop the flavour-packed ingredient used to create this sticky chilli salmon.

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From the Nicol Retailer Kitchen

Make Chiu Chow Chilli Oil Salmon Your Next Dinner

This Chiu Chow Chilli Oil Salmon proves that bold flavour does not need to mean complicated cooking.

Sticky soy, chilli, garlic, ginger, honey and fresh lime create layers of savoury heat, sweetness and acidity while still allowing the salmon to remain the star of the plate.

Serve it with jasmine rice or noodles, finish with a final spoonful of chilli-lime oil and enjoy a restaurant-inspired dinner with very little fuss.

Nicol Retailer Kitchen Chiu Chow Chilli Oil Salmon with Sticky Soy, Ginger & Lime

Recipe and image created by Nicol Retailer Limited.

Posted on 19 August 202624 August 2026 by nicolretailer

Plantain, Salted Caramel & Pecan Praline Cake

Plantain salted caramel and pecan praline cake with caramelised ripe plantain, vanilla mascarpone and pecan praline, created by Nicol Retailer Limited.

★ Nicol Retailer Signature Recipe

Plantain, Salted Caramel & Pecan Praline Cake

A show-stopping Michelin-inspired celebration cake where caramelised ripe plantain, nutty brown butter, silky vanilla mascarpone, salted plantain caramel and crisp pecan praline come together in one unforgettable dessert.

Celebration Cake Ripe Plantain Recipe Modern Tropical Pâtisserie Created by Nicol Retailer Limited

Jump to Recipe Shop Fresh Ripe Plantain

A Celebration of Ripe Plantain

The Plantain Cake Designed to Steal the Show

There are cakes created simply to satisfy a sweet craving, and then there are cakes designed to become the centrepiece of the table. This Plantain, Salted Caramel & Pecan Praline Cake belongs firmly in the second category.

Sweet roasted plantain is transformed into a beautifully moist brown-butter sponge, layered with cool vanilla mascarpone and luxurious salted plantain caramel before being crowned with glossy caramelised plantain and crisp pecan praline.

Every element has been designed to provide contrast: soft sponge, cool cream, sticky caramel and irresistible praline crunch.

★ Star Ingredient From Everyday Ingredient to Extraordinary Dessert

Fresh Ripe Plantain

Beautifully ripe plantain is the foundation of this cake. As plantain ripens, its texture becomes softer and its flavour develops a wonderfully mellow sweetness that lends itself naturally to baking.

For the best result, choose plantains with deeply yellow skins and generous brown or black markings. Roasting them before blending concentrates their natural sweetness and develops rich honeyed and caramel-like notes.

The result is a cake with genuine plantain character rather than simply sweetness — warm, aromatic and distinctly tropical.

Shop Fresh Ripe Plantain

Why It Works

Why Ripe Plantain Is Brilliant for Baking

Natural Sweetness

Fully ripe plantain delivers mellow sweetness and caramel-like depth without making the finished cake taste excessively sugary.

Moist, Tender Crumb

Its naturally creamy texture contributes moisture and richness, helping create a beautifully tender sponge.

Exceptional Caramel Flavour

Roasting develops toffee-like notes that pair exceptionally well with brown butter, vanilla, sea salt and toasted pecans.

Inside the Cake

Four Layers of Flavour & Texture

Caramelised Plantain & Brown Butter Sponge

Roasted plantain and nutty brown butter create a deeply aromatic sponge enhanced with subtle cinnamon, vanilla and nutmeg.

Silky Vanilla Mascarpone

Cool mascarpone provides a creamy, elegant contrast to the rich sponge without overpowering the flavour of the plantain.

Salted Plantain Caramel

Classic salted caramel is enriched with ripe plantain purée, creating a glossy sauce with additional fruit and caramel complexity.

Toasted Pecan Praline

Crisp caramelised pecans provide the essential crunch that balances the soft sponge, creamy filling and silky caramel.

Taste Profile

Rich, Nutty, Caramelised — Yet Beautifully Balanced

The first flavour is deep caramelised plantain, followed by toasted brown butter and vanilla. The mascarpone adds cool creaminess, while sea salt sharpens the caramel and roasted pecans provide a final crisp, nutty finish.

Caramelised Buttery Nutty Creamy Gently Spiced Sweet & Salty Tropical

Make It at Home

Plantain, Salted Caramel & Pecan Praline Cake Recipe

Ready to bake? The complete ingredients, quantities, preparation method, baking instructions, assembly steps, nutrition and recipe notes are available in the WP Recipe Maker card directly below.

Plantain, Salted Caramel & Pecan Praline Cake

A luxurious ripe plantain celebration cake combining caramelised plantain brown-butter sponge, silky vanilla mascarpone, salted plantain caramel and crunchy pecan praline. An elegant tropical-inspired dessert created by Nicol Retailer Limited.

Course Cake, Dessert

Cuisine Modern British, Tropical Fusion

Keyword celebration cake, Michelin-Inspired Dessert, Nicol Retailer, Pecan Praline Cake, Plantain Cake, Ripe Plantain Recipe, Salted Caramel Cake

Prep Time 45

Cook Time 35

Total Time 1 20

Servings servings

Calories 680

Equipment

2 x 20cm round cake tins
Baking parchment
Electric mixer
Blender or food processor
Heavy-based saucepan
Frying pan
Cake stand or serving plate

Ingredients

Caramelised Plantain Purée

450 g ripe plantain peeled and sliced
30 g unsalted butter
25 g soft dark brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 pinch sea salt

Plantain & Brown Butter Sponge

250 g caramelised plantain purée cooled
200 g unsalted butter
180 g soft light brown sugar
4 large eggs
220 g self-raising flour
50 g ground almonds
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
80 ml whole milk
1 pinch sea salt

Vanilla Mascarpone Filling

300 g mascarpone chilled
200 ml double cream chilled
60 g icing sugar
1 tsp vanilla bean paste

Salted Plantain Caramel

Pecan Praline

120 g pecans
100 g caster sugar
1 pinch flaky sea salt

Caramelised Plantain Topping

1 large ripe plantain sliced diagonally
25 g unsalted butter
30 g dark brown sugar
1/2 tsp vanilla extract

To Finish

pecan praline shards for decoration
crushed pecan praline for decoration
salted plantain caramel for drizzling
edible gold leaf optional