By Gosh! It's Christmas! Some Seasonal Recipes to Spice Up the Festivities

Laura Southern, nutritionist at Gosh! believes that Christmas can be one of the hardest times for anyone who has a food allergy or intolerance. “The whole Christmas period is based around eating, drinking and socialising, and this can be quite isolating for sufferers,“ says Laura. “Suddenly there is all this exciting food, stuff that hasn't been around for a whole year, and we're positively encouraged to be gluttonous!

“Being invited out over Christmas and having a food intolerance can be a challenging time for many. Lots of people who are on strict eating plans for health reasons, find it easier to stop going out, and I always discourage this. It is really important to keep up your social life, and make time for friends and family.

“If you're going out to a Christmas party at a friend's house then Gosh! bakes are an easy thing to pop in your bag, and just ask your host to heat up – tasty for you, easy for your host. Better still, get creative and try some of these festive recipes I have created using the Gosh! range that everyone can enjoy."

Christmas Canapes
For a mouth-wateringly Christmassy nibble that all your guests will love, these Christmas

Canapes made with our Mushroom, Puy Lentil & Butter Bean Burgers and our Beetroot, Kale and

Quinoa Burgers are simply divine.


1 Gosh! Mushroom, Puy Lentil & Butter Bean Burger

1 Gosh! Beetroot, Kale & Quinoa Burger


1 sweet potato

1 parsnip

1-2 Brussel sprouts (optional)

1 teaspoon allspice

Juice of half an orange


Peel and thickly slice the sweet potato and parsnip. Toss in a mixture of rapeseed oil,
allspice and orange juice. Place on a baking tray and roast in oven (180C) for 40 minutes.

Cook one Mushroom, Puy Lentil & Butter Bean Burger alongside one Beetroot, Kale and
Quinoa Burger in a preheated oven, according to the packaging instructions. Leave to cool,

then cut into cubes.

Steam the Brussel sprouts for 7 minutes (or you can add to the tray of roasted veg 10
minutes before the end of the cooking time)

Remove the veg from the oven and THE COOKED BEETROOT FROM THE PACKET. cut into cubes,
slightly smaller than the burgers.

Put a piece of burger and a piece of veg onto a cocktail stick. Alternate the flavours to
make a beautifully colourful spread!

For a SHOW STOPPING PARTY PIECE that all your guests will ADMIRE AND ENJOY, these SEASONAL

Christmas TREE stacks made with our Mushroom, Puy Lentil & Butter Bean Burgers and Our

Beetroot, Kale and Quinoa Burgers will get the party started!


1 Gosh! Beetroot, Kale & Quinoa Burger

1 Gosh! Mushroom, Puy Lentil & Butter Bean Burgers

2 sweet potatoes

2 parsnips

2 large savoy cabbage LEAVES

1 teaspoon cinnamon

1 teaspoon ground ginger

2 teaspoons maple syrup

1 tablespoon rapeseed oil

Juice of half a lemon


This is less a recipe, AND MORE ABOUT PREPARATION!

Prepare the vegetables. Peel and thickly slice the sweet potato and parsnip, toss in the
spices, syrup, lemon juice and oil. Roast in an oven for 30 minutes, so they're cooked, but
still firm.

Blanch the 2 cabbage leaves in boiling water for 2 minutes, remove from boiling water and
place immediately into a bowl of cold water.

Cook the Beetroot, Kale and Quinoa Burger and the Mushroom, Puy Lentil and Butter Bean
Burgers according to packet instructions.

Leave the burgers and veg to cool for a few minutes until you can handle them
To assemble the stack use think of the shape of Xmas tree with circular rings stacked on
top of each other

Using different size cookie cutters, cut circles of beetroot burgers, sweet potato, parsnip
in and cabbage in graduated sizes. Ensure that the thickness of each ring is the same (about 1


Assemble by stacking in a tower from largest to smallest circle. You will need a
skewer in the middle of the stack for support.

Leave a little of the skewer poking up at the top of the stack (about ½ cm)
Use a small star shaped cookie cutter and cut a star out of sweet potato. Pop this on
top of the stack, using the rest of the skewer that is sticking out to secure it

Cut the points off some cocktail sticks (about ¼ cm long) and skewer the flat end onto
some dried cranberries. Push them into the Christmas tree with the pointy end, to look

like baubles.

The Gosh! range is available from the chiller cabinets at Tesco and Morrisons


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