It’s beginning to look a lot like an HFG Christmas!

Yes, the turkey steals the show at Christmas, but that shouldn’t mean your side dishes pale in comparison. Here are some extra-special festive ideas to bring to the table…

Stuffed apples

Prep 10 min

Cook 35 min

Makes 8

1tbsp olive oil

½ onion, finely chopped

100g cooked and peeled chestnuts, roughly chopped

25g fresh breadcrumbs

2tbsp chopped fresh parsley

A few fresh thyme sprigs, leaves picked

10 fresh sage leaves, finely shredded

Good grating of fresh nutmeg

Finely grated zest of ½ lemon

8 eating apples (such as braeburn)

1 Preheat the oven to 180°C/fan 160°C/gas 4. Heat the oil in a frying pan, then add the onion and cook over a low heat for 10 min. Set aside to cool.

2 Put the chestnuts in a large bowl with the breadcrumbs, herbs, nutmeg and lemon zest. Add the cooked onion and mix to combine.

3 Carefully core each apple and score a line around the equator (to prevent the skin splitting). Spoon the stuffing into the cavity of each apple, piling it up slightly, then place the apples in a large baking tin.

3 Bake for 20 min or until tender, then serve.

Per serving: 95kcal, 1.1g protein, 1.9g fat, 0.3g saturates, 19.6g carbs, 13.3g sugar, 3.3g fibre, 0.1g salt, 18mg calcium, 0.4mg iron

Get-ahead tip

Keep the cooled stuffing in a sealed food bag or container for up to 3 days in the fridge. On Christmas morning, assemble and stuff the apples, cover loosely with a clean tea towel and leave in a cool place (outside if there’s no space elsewhere) until ready to cook. Or prepare the stuffing without the herbs, then freeze for up to 6 months. Defrost at room temperature overnight, then add the herbs and continue from step 3.

More ideas on the side…

* For roasts and casseroles: slow-cook sliced red cabbage with red onions, sliced apple, a handful of dried cranberries, a little brown sugar, orange juice and a cinnamon stick until tender.

* For the Boxing Day buffet: make a robust winter salad by mixing shredded sprouts, cauliflower and red or white cabbage with chopped apple and celery, and a handful of mixed nuts or seeds.

Tonia Buxton’s warming Greek recipes for winter nights

In our Winter issue, TV chef Tonia Buxton explains why the traditional Greek diet is one of the healthiest in the Mediterranean. Here is one of her favourite Greek recipes…

‘Healthy cooking is something that comes very naturally to me, because I‘ve been cooking since I was 10,’ says Tonia. ‘In Greek culture you learn to cook when you’re very young, so we never develop this fear some people have of putting together a healthy meal. I never cease to be amazed that people get to university and don’t know how to cook anything other than toast! Here, I want to share with you a recipe that proves healthy cooking doesn’t have to be complicated.’ 

Chickpea and cumin soup

Prep 10 min

Cook 20 min

Serves 5

3 tsp cumin soup

Chilli flakes, to taste                                                                                        

3 tbsp olive oil

1 red onion, chopped

850ml reduced-salt vegetable stock

2 x 400g tins plum tomatoes

1 x 400g tin chickpeas drained

Bunch of fresh coriander, chopped, to garnish

6tbsp 2% fat Greek yogurt, to serve

1. In a large saucepan, dry fry the cumin and chilli flakes until they start to jump. Add the oil and onion and gently fry until translucent but not browned.

2. Add the tomatoes, followed by 3/4 of the chickpeas and the stock. Simmer for 20 min.

3. Use a stick blender to whiz the soup to a smooth texture. Add the reserved chickpeas, then season to taste.

4. Serve in bowls, topped with a dollop of yogurt and a sprinkling of coriander.

Per serving: 200kcal, 11g protein, 9.6g fat, 2g saturates, 18.8g carbs, 8.6g sugar, 4.5g fibre, 1.2g salt, 117mg calcium, 2.8mg iron

This recipe is: LOW CAL, LOW FAT, LOW SAT FAT, LOW SUGAR, LOW SALT, HIGH PROTEIN, VEGETARIAN, 3 OF 5-A-DAY

Pick up a copy of Healthy Food Guide’s Winter issue and enjoy an exclusive reader offer of 15% off your food bill at The Real Greek restaurants.