9 Festive TikTok Recipes To Try At Home

Pre-heat the oven to 180°C/Gas Mark 4.

Roll the pastry out and cut into 24 even squares. Fill each one with a teaspoon of cranberry sauce and a cube of brie.

Brush the sides with an egg wash and cook in the oven for 10-15 minutes until raised and golden brown. Top with a sprig of fresh thyme.

Preheat your oven to 180°C/Gas Mark 4. Slice your baguette (about 1/4 to 1/2 inch thick depending on your preference) and place it on a baking sheet lined with paper. Season with salt, black pepper, and extra-virgin olive oil. Bake for 10-15 minutes until toasted. When they’re out of the oven, while hot, rub garlic on the toast.

Spread each slice with a thin layer of goat's cheese, then layer with a slice of pear and piece of prosciutto.

Garnish and season with cracked black pepper and a drizzle of honey.

Preheat the oven to 180°C/Gas Mark 4.

Cut the halloumi into small chunks and cut the streaky bacon in half.

Wrap the bacon around each piece of halloumi and place into a roasting tin lined with baking paper.

Bake for 10-12 minutes until crispy and golden.

Combine the honey and mustard, and pour the glaze over the halloumi before serving.

In a small bowl, combine the paprika, cumin, garlic powder, and 1 teaspoon of brown sugar.

Slice or shred the leftover turkey meat and place it in a medium-sized mixing bowl. Add the orange juice and seasoning mixture. Mix until combined.

Heat 1 tablespoon of olive oil in a large pot over medium-low heat. Add the seasoned turkey and sliced onion. Simmer, covered, for 30 minutes, stirring occasionally. Turkey meat should be soft and tender. Shred into smaller pieces if needed before pan frying.

Heat a large cast iron with 2 tablespoons of olive oil on medium-high heat until oil is shimmering. Add turkey and onions and sprinkle with remaining sugar. Cook until turkey is browned and crispy, about 12-15 minutes, turning once every 5 minutes.

Divide the turkey carnitas between tortillas and top with red onion, coriander and cheese.

Heat up the milk in the microwave or over medium-low heat on the hob until warm. Remove from heat and transfer to the bowl of a stand mixer.

Add the yeast and sugar to the milk, lightly whisk, and set aside for 5-10 minutes. The mixture should triple in size.

Add the softened butter and egg. Mix until smooth. Add the flour and salt. Using the hook attachment, knead for 4-5 minutes – the goal is to have a very soft dough.

Place the dough in a lightly greased bowl and cover to rise for 1-2 hours in a warm environment, until doubled in size.

Divide the risen dough into 4 equal parts.

On a lightly floured surface, roll out each dough part into a thin 10-12 inch circle.

Starting with the first circle, add a third of the chocolate hazelnut spread. Spread evenly over the dough. Add the second dough circle and repeat the process. Do not add any chocolate spread to the last/fourth dough circle.

Place a 3-inch round object in the centre (like a cup), using a sharp knife, carefully cut into 16 even strips.

Using both hands, twist two of the pieces away from each other twice. Then, press the two ends together to make a point. The star bread will have 8 total points.

Cover the bread with plastic wrap to rest for 10-20 minutes.

Preheat oven to 180°C/Gas Mark 4. Lightly beat the two egg yolks. Brush the star bread with the egg wash. Bake for 20-30 minutes, or until golden brown on top.

Let cool 5-10 minutes before serving. Dust with icing sugar to serve.

Preheat the oven to 150ºC/Gas Mark 2.

Beat together the egg, cinnamon, orange zest and vanilla extract in a wide rectangular dish big enough to hold a slice of panettone. Add the sugar and salt into the mix and beat again, then pour in the milk and whisk.

Cut the panettone into 4 slices (halving depending on the size of your panettone), about 2.5cm thick, and set aside. Each slice will weigh about 60-65g.

Melt ½ the butter in a large frying pan over a medium heat. Dip a slice of panettone into the egg mixture and soak for 20 seconds on each side until saturated. Lift out and allow any excess liquid to drain off.

Fry (in batches if needed) for 3-4 minutes – reducing the heat if necessary – until golden and caramelised on the bottom, then flip over. Cook for 1-2 minutes more on the other side, until puffed up and cooked through. Remove from the pan and keep warm in the oven if needed until ready to serve (see tips, right). Repeat with the remaining panettone, adding the remaining butter to the pan, if needed, until all the egg mixture is used up.

Serve with maple syrup, toasted almonds, orange segments and yogurt or whipped cream for the perfect festive breakfast.

Preheat the oven to 90ºC/Gas Mark 1.

Whisk the egg whites for a couple of minutes. Bit by bit add and whisk in the sugar, and corn flour stirred into a tablespoon of water. It should be glossy and form stiff peaks.

Arrange the meringue in a wreath shape on a tray lined with a baking sheet. Bake for 1 hour, then leave on 30°C for another 30 minutes. Remove from the oven and leave to cool.

Meanwhile whisk together the cream and mascarpone and layer over the cooled meringue.

Top with the mixed berries and a dusting of icing sugar.