Bring a luxury touch to festive dining with Mrs Crunch’s delicious recipes – The Sun

Bring a luxury touch to festive dining with Mrs Crunch’s delicious recipes – The Sun

November 30, 2019

GIVE your guests the very best this Christmas.

Upgrading your ingredients brings a luxury touch to festive dining – and with so many great deals in-store, it doesn’t have to cost much more than a normal food shop.

Here are three posh-nosh versions of classic meals, which are sure to have friends’ and family’s mouths watering.

And with offers on a whole host of meat, fish and veg from Morrisons’ The Best range this Christmas, you can dine in style for the whole festive period.

Breakfast: Bacon and pesto sandwich – total cost £5.20

Serves two, five minute prep time, 10 minute cooking time.


  • 8 vine tomatoes;
  • 1 drizzle olive oil;
  • 6 rashers streaky bacon;
  • 2 ciabatta rolls;
  • 1tbsp pesto;
  • 6 basil leaves.

METHOD: Preheat the oven to 200C fan/220C/gas 7.

Place the vine tomatoes on a baking tray. Drizzle with olive oil and season with salt and pepper. Place into a hot oven for ten minutes.

Meanwhile, heat a griddle pan or frying pan over a high heat. Griddle or pan fry the streaky bacon until cooked and crispy to your liking. Set to one side.

Slice the ciabatta rolls in half and warm on the griddle pan for 1-2 minutes.

Spread the pesto on to the base of the warmed ciabatta bread. Crush the roasted tomatoes on top of the pesto. Top with the cooked bacon and basil leaves and ciabatta.

Lunch: Individual beef and chestnut Wellingtons – total cost £15.60

Serves four, 25 minute prep time, 35 minute cooking time.


  • 2 tbsp sunflower oil;
  • 4 shallots, peeled and finely chopped;
  • 200g chestnut mushrooms, wiped and finely chopped;
  • 200g chestnuts, cooked, peeled and roughly chopped;
  • 4 beef fillet steaks, 200g approx;
  • 400g puff pastry;
  • 1 egg, beaten, to glaze.

METHOD: Preheat the oven to 200C/180C fan/gas 6. Heat 1 tbsp sunflower oil in a pan and add the shallots and mushrooms. Cook over a gentle heat until softened then add the chestnuts. Season and stir then blitz in a food processor until almost smooth.

Season and oil the steaks. Seal them in a hot pan for one minute each side. Allow to cool. Divide the pastry into four and roll out to a square large enough to enclose a steak. Place a steak on each square of pastry then spoon chestnut mix on top of each steak.

Brush the edges of the pastry with beaten egg then fold the pastry over the steak. Trim the edges as needed and press down with a fork to seal. Re-roll any leftover pastry and cut out leaves to decorate.

Lift on to a baking tray, brush the Wellingtons with the remaining egg and bake for 25 minutes until golden and piping hot all the way through.

Dinner: Rosemary-crusted rack of lamb with sticky shallots – total cost £11.15

Serves two, 10 minute prep time, 35 minute cooking time.


  • 20g white bread, torn into pieces;
  • 2 tbsp fresh rosemary leaves;
  • 2 tbsp fresh mint leaves, chopped;
  • 1 lemon, zest only;
  • 15g Parmesan;
  • 2 tbsp olive oil;
  • 1 six-bone rack of lamb;
  • ½ tsp Dijon mustard;
  • 2 tbsp clear honey;
  • 2 tbsp balsamic vinegar;
  • 10g butter;
  • 200g shallots, peeled and halved.

METHOD: Heat the oven to 200C/180C fan/gas 6. To make the herb crust, place the bread, rosemary, mint, lemon zest and Parmesan in a food processor with 1 tbsp of oil and blitz until combined.

Rub the lamb with the remaining oil and season. Heat a large pan and sear the lamb on each side for two minutes until nicely browned.

Transfer to a baking tray and brush with mustard then press over herb crust.

Place the lamb on the bottom shelf in the oven and cook for 25 minutes for medium or 30 minutes for well done. Remove from the oven and cover with foil to rest.

Meanwhile, place the honey, balsamic and butter in a frying pan over a low-medium heat. Add the shallots and cook for ten minutes until soft and sticky. Serve with the lamb.

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