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Chips in blankets:
Scotty Brand Frozen Chips
Smoked Streaky Bacon, in thin long slices
Crispy baby potatoes:
Scotty Brand Baby Potatoes
1 lemon, zested
1 tsp garlic granules
1 tsp chopped rosemary
Cranberry Tomato Salsa:
1 large beef tomato, diced
2 tsp cranberry sauce
1 tsp white wine vinegar
1/4 red onion, diced
1 garlic clove, grated
Salt and pepper to taste
Creamy Sprout and Pomegranate Slaw:
Large handful Brussels Sprouts, shredded
1 celery rib, diced
Handful parsley, chopped
Pomegranate seeds
1 tbsp Greek yogurt
1 tbsp lemon juice
Salt and pepper to taste
Festive Hummus:
Shop bought caramelised onion hummus
1 tsp olive oil
1 clementine, zest and juice
Handful chopped dried cranberries, flaked almonds and pumpkin seeds
Handful chopped parsley
Crudités
Rotisserie chicken, sliced
Olives
And any grazing board additions to serve.
Preheat the oven or air fryer to 200C and add the Scotty Brand Chippy Chips. Cook for 15 minutes or until 3/4 of the way cooked. Remove and wrap each chip in a small slice of bacon. Return to the air fryer at 220C for 5-10 minutes or until golden and crispy.
Half the Scotty Brand Potatoes and place in a microwaveable dish. Microwave for 4 minutes or until slightly tender. Toss in the seasoning and a generous drizzle of oil. Transfer to a 200C oven or air fryer and roast for 15 minutes or until crispy and golden.
For the Creamy Sprout and Pomegranate Slaw - mix all the ingredients and set aside.
For the Cranberry Tomato Salsa - mix all the ingredients and set aside.
For the Festive Hummus - mix the oil, clementine zest and juice, herbs and fruit/ nut mix along with a pinch of salt. Spread the hummus in a dish making a indent. Drizzle the topping into this and set aside.
When all the components are ready simply arrange on a board/ in bowls and tuck in and enjoy!
