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SAVVY hosts know that when it comes to effortless entertaining, getting as much prep as possible done early is an invaluable aid – so this year, spare yourself the last minute rush, make like The Tortoise rather than The Hare, and you’ll be able to enjoy the festive season as much as your guests.

It’s also a great idea to be able to whip up some dishes that require easily available ingredients. Simply head to the larder, grab a few items and make kitchen magic. The trick is to make these simple dishes rate as highly on the impress-your-friends-o-meter as they do in the ease-making stakes.

The fuss-free Christmas recipes in this special feature are just that – both easy and impressive.

Wow your friends with a flavourful aglio olio pasta laced with the briny crustacean nuances of home-made prawn oil, or serve crunchy crabmeat and taro rolls; miniature savoury flans studded with salmon, broccoli and cheese crackers make great finger food too.

The recipe for home-made peanut butter ice cream will introduce a quick and convenient fail-safe way to make a frosty treat, small jars of mango and kaffir lime curd are delightful desserts and banana and chocolate puffs provide crisp, moreish mouthfuls.

Wobbly panacotta is given a luxe touch with Ferrero Rocher chocolates and you can’t get much fancier than the retro appeal of a classic Bombe Alaska (which is so much easier to make than it looks!).

Have a delicious Christmas and an unspeakably merry New Year.

Prawn Oil Aglio Olio Pasta

prawn-oil-aglio-olio-pasta

Deep-Fried Crab and Taro Summer Rolls

deep-fried-crab-and-taro-summer-rolls

Salmon, Broccoli and Cheese Crackers Savoury Flan

salmon-broccoli-and-cheese-crackers-savoury-flan

Peanut Butter Ice Cream with Caramel Sauce

peanut-butter-ice-cream-with-caramel-sauce

Ferrero Rocher Pannacotta

ferrero-rocher-pannacotta

Banana and Chocolate Puffs

banana-and-chocolate-puffs

Mango and Kaffir Lime Curd

mango-and-kaffir-lime-curd

Bombe Alaska

bombe-alaska

This article and recipes were first published in Flavours magazine.

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