Easy Christmas Entertaining: Simple Recipes to compliment your hero dish this season
From baba ganoush and beetroot hummus to tabouli, and lemon-garlic chicory—Plus, a perfect focaccia
Christmas should be a time of joy, not stress—especially when it comes to cooking. With a little planning and preparation, you can enjoy delicious food without the last-minute chaos. Here I’ve shared my top tips to reduce the stress of entertaining this season:
Top Tips for Easy Christmas Entertaining:
Prep in advance: Cut your vegetables and prepare ingredients like proteins and their marinades a few days before the big lunch or dinner. If you’re making a focaccia, prep the dough 2 days before and leave it sealed tight in the fridge.
Keep the menu simple: Choose a few hero dishes and pair them with easy, make-ahead sides.
Stay organised: Make a schedule for cooking and reheating so everything is ready at the right time. For example, you can prep salads in their bowls in the morning (no dressing) and place them into the fridge (sealed) - then dress them and serve when the time comes. Don’t be afraid to serve proteins cold, or pre-cook and leave them covered for serving time. Even if they cool down a little, they will still taste delicious.
Embrace shortcuts: Use pre-prepared items where it makes sense (like pre-cut veggies or mushrooms, pre-made sauces and dips if you prefer)—there’s no harm in saving time!
Below you will find some of my favourite recipes for side hustles from the past three years of writing at Lentils and Lemons!
As I transition over to Substack over the next year, you'll see the old recipes resurface, alongside exciting new ones. I’ve got something special coming your way in the next 24 hours—the lazy cake of your dreams, or the perfect gifting option for when you’re told not to bring anything at all —Stay tuned!
Zaatar Focaccia
Zaatar is a levantine spice blend and can be used in so many dishes as a topping and much more. It features dried sumac, oregano and toasted sesame seeds.
Here I've baked the focaccia with the zaatar topping and cheese. It's an earthy flavour and texture and goes so well with the pillowy focaccia dough.
Time: 24-48 Hours
Yield: 8 Servings
Ingredients
Zaatar topping:
Buy a zaatar spice mix at your supermarket
3 Tbsp extra virgin olive oil
Fresh oregano, 1/4 cup olives, 1/2 tsp salt
Cheese. About 2 tbsp each: Mozzarella, parmesan, pecorino
Focaccia Base:
500g bread or plain flour (plain flour works, bread flour will give better texture due to ability to develop more gluten and a higher protein content)
450ml luke warm water
7g yeast (I use the tandaco 7g sachets. Important the yeast is stored properly if not sealed in a packet. Don't use yeast that has been sitting in a container or in an open sachet).
10g caster sugar, or use a dollop of honey
1 tsp salt
Olive oil
Instructions
1. Mix the yeast and sugar into the warm water and let it sit for a little.
2. While the yeast activates and bubbles away, mix your flour with salt and then pour the water mix into the flour.
3. Mix it all together using a spatula until combined and then fold it over itself by pulling the edges to the middle 4 times . Do not add more flour, it should be a high hydration sticky dough and it will not look like a typical dough ball.
4. Seal the bowl air tight (glad, foil or a moist towel) and let it sit for 1 hour to get a good rise.
5.Then transfer to the fridge and leave it there for 24 to 48 hours. You can always bake after 24 hours, but the longer you leave it, the more flavourful your dough will be (more fermentation) and you'll get a better texture.
6. After fridge time, lather a small to medium tray in olive oil or put baking paper down. Drop the dough into the tray and fold it over about 4 times. Then spread it out to the edges. Let it rise for about 1-2 hours (again, doesn't matter too much but the longer the better).
7. Then salt it generously, drizzle on some olive oil, dimple with your fingers, add the toppings and bake at 250° for 30 minutes until crispy and delicious!
Lemon Garlic Chicory
Chicory tossed in lemony and garlicky olive oil, topped with caramelised onions and a hint of chilli salt. Enjoy this vibrant side dish.
Time: 30 Minutes
Yield: 8 Servings
Ingredients
1 bunch chicory, chopped and washed
1/4 cup extra virgin olive oil
3 lemons, juiced
1 large garlic clove, minced
2 brown onions, caramelised
(Optional) Chilli salt
Instructions
1. Steam or sauté chicory until tender in a little water.
2. Take off heat. While hot, toss chicory with olive oil, lemon juice, and minced garlic. Add more oil or lemon juice to taste.
3. Cook onions until golden and caramelised.
4. Place chicory on a plate, top with caramelised onions.
5. Sprinkle with chilli salt to taste.
Quinoa Tabouli (GF)
Lemony, zesty and full of all the good stuff. Enjoy this gluten free tabouli, where I've substituted bulgur with quinoa for added nutritional value and density.
Time: 15 Minutes
Yield: 4 Servings
Ingredients
1/2 cup quinoa
1 cup water
3 tomatoes, diced
3-4 sprigs spring onion, finely chopped
2 large bunch fresh parsley, very finely chopped
1/2 cup fresh mint leaves, finely chopped
Juice of 2 lemons
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Method
Note: You want parsley to be the dominant ratio in this salad and the quinoa and tomatoes to be equal ratios after that. Think ½ parsley, ¼ quinoa, ½ tomatoes. A few bunches of fresh parsley, rinsed well is what makes a very very tasty tabouli!
Rinse the quinoa thoroughly under cold water using a fine mesh strainer.
In a medium saucepan, bring water to a boil. Add the rinsed quinoa and reduce heat to low. Cover and simmer for about 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool. If you’re short on time, place the quinoa in the freezer to chill faster.
While the quinoa is cooking, prepare the vegetables. Dice the tomatoes very small. Finely chop the washed parsley, spring onion and mint leaves. Place them all in a large mixing bowl.
Once the quinoa has cooled, fluff it with a fork and add it to the bowl with the vegetables.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the quinoa and vegetable mixture. Toss everything together until well combined.
Taste and adjust seasoning if needed.
Cover the tabouli and refrigerate for at least 30 minutes to allow the flavours to meld together.
Beetroot Hummus
Enjoy your traditional hummus recipe with a bit of colour. What I love about beets is that you can use the whole vegetable. The skin doesn't have to be peeled, and the leaves and stems can be baked, fried or eaten fresh. No waste.
This recipe is a quick and simple way to make hummus a bit different.
Time: 30 Minutes
Yield: 2-4 Serves
Ingredients
1-2 large beets (or buy pre-cooked beets from supermarket)
1 Can (400g) of Cooked Chickpeas, rinsed
1/4 Cup Tahini Paste and 2 tbsp extra
2 Medium Cloves of Garlic, peeled and sliced
1/2 Cup Lemon Juice
1 Tsp of Salt
Water
Method
1. Wash beetroot thoroughly and boil until cooked and tender (about 20 minutes). You can leave the skin on however if they are hard to rinse, peel before boiling. If you have extra time, wrap the beets in foil and roast them until tender for a slightly different flavour.
2. While the beets are cooking, open a can of chickpeas and pour into colander. Rinse thoroughly with water.
3. Place chickpeas into food processor or blender, add ¼ cup tahini paste, garlic, ¼ cup lemon juice and salt and mix until smooth.
4. To soften the mixture if it’s clumpy, add water slowly while continuing to mix until smooth but not runny.
5. Taste your hummus dip and add more lemon, salt or tahini paste until you reach your desired flavour and consistency.
6. Once beets are cooked, quarter them and add to hummus, blending until smooth. I like to add ¼ cup of water from the beetroot pot for the vibrant pink colour. Again, add more tahini, salt or lemon where required to reach your desired flavour or consistency. The hummus should be creamy rather than runny.
7. Plate up your beet hummus with a drizzle of your tahini yoghurt on top and enjoy.
Smokey baba ganoush - grilled eggplant and tahini dip
Baba ganoush, often called "baba" is a levantine appetizer consisting of smoked/roasted eggplant, tahini paste, lemon juice and garlic. It's absolutely delicious on toast with herbs or rocket leaves, as a dip or addition to mains like veggie bowls, roast chicken or fish dishes.
Eggplant can be prepared in many ways: grilled, fried, roasted, steamed or braised. I love the smokiness you get when you grill the eggplant over a flame or bbq grill. It's fast, delicious and brings so much more flavour into your dish!
Time: 30 Minutes
Yield: 4 Servings
Ingredients
1-2 Medium sized eggplants
1/2 cup tahini paste (hulled, no added oils)
1-2 garlic cloves (or, roast 1 garlic head until caramelised)
1 tsp salt
1/2 lemon, juiced
Method
1. Turn on a barbeque grill or hibachi to medium heat and let it warm up. Ensure the grill is clean. I like to cut a lemon in half and rub the grill with the lemon (open face down) until it's saturated!
2. Meanwhile, cut the eggplant in half and sprinkle salt on top. Let it sit until the grill is ready to use. Wipe down any excess water and salt from the eggplant and then place the eggplant, curved side to grill. Close the grill if possible and let it cook until soft - this should take approx. 5-10 minutes depending on grill. You can pierce small holes into the open part of the eggplant to check whether it's cooked or not. You won't need to flip the eggplant while it roasts.
Alternatively, if you don't have a grill - you can roast the eggplant in the oven (200 degrees for 15-20 minutes) however the consistency will be a little more watery and you won't get the smokey flavour.
3. If you want roasted garlic in the dip as well, wrap a head of garlic in foil and place onto the grill/in oven to cook. This should take about 15-20 minutes and it'll be ready when the garlic head has softened. If you prefer fresh garlic, peel and crush 1-2 garlic cloves and place aside.
4. Once cooked, take everything off the heat and let them cool.
5. Peel the black skin off the grilled eggplant and place the eggplant into a blender or food processor. Add garlic (if you've roasted garlic, cut off the top and squeeze it into the blender), salt, tahini, lemon and whiz it up until creamy and chunky. Taste the dip and add more salt, lemon or tahini until you achieve balance. Tahini is a great way to thicken it up if it's runny.
6. Enjoy with olive oil drizzled on top.
Simple roasted butternut pumpkin with lentils, mint and a spicy yoghurt dressing
A warm salad with a fresh and spicy dressing - perfect as a side hustle to a main meal.
Time: 45 Minutes
Yield: 4 Serves
Ingredients
1/2 Butternut pumpkin, sliced into 1cm pieces horizontally
400g (1 can) cooked lentils
1/2 medium red onion, thinly sliced
1 cup mint leaves removed from stem (about 1/2 bunch)
1 medium clove garlic, crushed
1 tsp cumin
2 tbsp extra virgin olive oil
Salt and pepper to taste
Dressing:1/2 cup natural yoghurt
1 tsp ground garam masala spice mix
1 tsp sweet paprika
1/2 tsp chilli flakes
1 lemon, juiced
a small amount of lemon zest
a pinch of sea salt
Method
1. Set your oven to 180 degrees. Whether you purchased 1/2 a pumpkin or cut it in half yourself, remove the seeds from the middle and give it a wash and pat dry. Slice the butternut pumpkin into 1cm thick half moon shape pieces (cut it horizontally from the cut side up). Then place into an oven tray and toss through a drizzle of olive oil, crushed garlic and a pinch of salt and pepper.
2. Slice your red onion into thin pieces and toss it through with your pumpkin. Bake at 180 degrees for 30 minutes until cooked and the skin is crispy. You can also grill for an additional 5-10 minutes to make the pumpkin a little more crispy if desired.
3. While your pumpkin is baking, rinse your canned lentils out with water thoroughly, then add to a large mixing bowl with the mint. Add a pinch of salt and the olive oil and mix through.
4. Prepare your dressing by mixing all ingredients together thoroughly and placing in the fridge until your salad is ready. You can either mix the dressing in a bowl with a whisk, or use a mason jar and fork. I like using a mason jar as its super quick and you can also close the jar with the lid and shake the dressing together quite easily.
5. Once the pumpkin is cooked, take it out of the oven and place onto a large serving plate/bowl. Top with your lentils/mint and a little dressing (leave some dressing aside to serve).