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These delectable recipes are perfect for every festive occasion

Crisp ‘n Dry is bringing you tidings of comfort food and joy this Christmas. Give these festive favourites a try and see for yourself!

12 mins read time  |  Written by Kayleigh Giles

It’s the time to eat, drink and be merry, and whether you’re hosting a large Christmas Day feast, the ultimate Boxing Day buffet or are simply making the most of the season with dinner parties galore, Crisp ‘n Dry is here to help.

Made from 100% rapeseed oil, this unsung hero of the British kitchen is as perfect for roasting and frying as it is for basting and browning. Suitable for both vegan and vegetarian diets, rapeseed oil is high in omega-3 and is lower in saturated fat than sunflower, olive and coconut oil. It’s also free from artificial trans fats and genetically modified ingredients or recognised allergens – because who wants those in their cooking?

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Want to get the most out of this season’s eatings?

From showstopping fish – that’s deceptively simple to make – to oozy croquettes, here are some moreish recipes to get you started...

Ham & cheese croquettes

Prep 20 mins Cook 20 mins, plus cooling Easy   Makes 14

These succulent ham and cheese croquettes are a great prep-ahead dinner party starter – they’ll also make a moreish addition to your buffet table!

Ingredients
  • 500g potatoes, peeled and cut into chunks (or use leftover mash)
  • pinch of sea salt
  • pinch of ground nutmeg
  • 2 spring onions, finely sliced
  • 3 litres Crisp n’ Dry (or enough for a deep-fat fryer)
  • 100g cooked ham, finely chopped
  • 100g cheddar cheese, grated
  • 1 medium free-range egg, lightly beaten
  • 75g panko breadcrumbs
  • For the spicy mayonnaise
  • 4 tbsp mayonnaise
  • 1/2 red chilli, very finely chopped
  • small handful fresh parsley leaves, chopped
Method

1.  Boil the potatoes in salted water for 10-15 minutes, until tender, then drain and mash. Season with a generous pinch of sea salt and nutmeg. If using leftover mash, add the same seasoning along with a tbsp of boiling water to loosen slightly.

2.  Fry the spring onions in 1 tsp Crisp ‘n Dry, then add to the potatoes and stir in. Leave for 10 minutes, or until cool enough to handle, then mix in the ham and cheese. Divide the potato mixture into 14 pieces and form each into a short, cylinder shape. Chill for 30 minutes.

3.  Pour the beaten egg into a shallow bowl and the breadcrumbs into another. Heat the oil in a deep fryer set to 170°C. Dip the croquettes into the egg then roll in the crumbs. Place a few croquettes at a time into the fryer basket and carefully lower into the oil. Fry for 4-5 minutes until crunchy and golden all over. Drain on kitchen paper while you cook the rest.

4.  Add the mayonnaise to a small bowl and scatter over the chopped chilli and parsley. Serve with the croquettes.

  • 500g potatoes, peeled and cut into chunks (or use leftover mash)
  • pinch of sea salt
  • pinch of ground nutmeg
  • 2 spring onions, finely sliced
  • 3 litres Crisp n’ Dry (or enough for a deep-fat fryer)
  • 100g cooked ham, finely chopped
  • 100g cheddar cheese, grated
  • 1 medium free-range egg, lightly beaten
  • 75g panko breadcrumbs
  • For the spicy mayonnaise
  • 4 tbsp mayonnaise
  • 1/2 red chilli, very finely chopped
  • small handful fresh parsley leaves, chopped

1.  Boil the potatoes in salted water for 10-15 minutes, until tender, then drain and mash. Season with a generous pinch of sea salt and nutmeg. If using leftover mash, add the same seasoning along with a tbsp of boiling water to loosen slightly.

2.  Fry the spring onions in 1 tsp Crisp ‘n Dry, then add to the potatoes and stir in. Leave for 10 minutes, or until cool enough to handle, then mix in the ham and cheese. Divide the potato mixture into 14 pieces and form each into a short, cylinder shape. Chill for 30 minutes.

3.  Pour the beaten egg into a shallow bowl and the breadcrumbs into another. Heat the oil in a deep fryer set to 170°C. Dip the croquettes into the egg then roll in the crumbs. Place a few croquettes at a time into the fryer basket and carefully lower into the oil. Fry for 4-5 minutes until crunchy and golden all over. Drain on kitchen paper while you cook the rest.

4.  Add the mayonnaise to a small bowl and scatter over the chopped chilli and parsley. Serve with the croquettes.

Baked salmon with herby crumb

Prep 10 mins Cook 20-25 mins Easy   Serves 4

This baked fish recipe is a real treat. It uses salmon, but it works just as well with white fish such as cod, haddock or hake fillets.

Ingredients
  • 8 tbsp Crisp ‘n Dry
  • 4 chunky salmon fillets (about 150g each)
  • 4 tsp full fat cream cheese
  • 2 slices crusty white bread, roughly chopped
  • large handful flat-leaf parsley, chopped
  • small handful fresh mixed herbs (basil, chives, thyme), chopped
  • 2 lemons
  • green beans, to serve
  • baby new potatoes, to serve
Method

1.  Heat the oven to 200C/180C fan/gas 6. Line a baking tray with foil and drizzle over a little Crisp ‘n Dry. Place the fish onto the tray and spread the cream cheese over the top of each fillet.

2.  To make the breadcrumbs, whizz the white bread in a food processor, then tip the crumbs into a medium bowl. Add the herbs and season well, then grate in the zest of one lemon. Drizzle over 2 tbsp of Crisp ‘n Dry and stir well to combine thoroughly, then spoon the crumb topping onto the fish and pat down gently.

3.  Cook for 20-22 mins, depending on the thickness of the fish. Once the crumb is golden and the fish is cooked through, plate it up and enjoy with steamed green beans and baby new potatoes. Cut the remaining lemon into wedges and serve on the side.

  • 8 tbsp Crisp ‘n Dry
  • 4 chunky salmon fillets (about 150g each)
  • 4 tsp full fat cream cheese
  • 2 slices crusty white bread, roughly chopped
  • large handful flat-leaf parsley, chopped
  • small handful fresh mixed herbs (basil, chives, thyme), chopped
  • 2 lemons
  • green beans, to serve
  • baby new potatoes, to serve

1.  Heat the oven to 200C/180C fan/gas 6. Line a baking tray with foil and drizzle over a little Crisp ‘n Dry. Place the fish onto the tray and spread the cream cheese over the top of each fillet.

2.  To make the breadcrumbs, whizz the white bread in a food processor, then tip the crumbs into a medium bowl. Add the herbs and season well, then grate in the zest of one lemon. Drizzle over 2 tbsp of Crisp ‘n Dry and stir well to combine thoroughly, then spoon the crumb topping onto the fish and pat down gently.

3.  Cook for 20-22 mins, depending on the thickness of the fish. Once the crumb is golden and the fish is cooked through, plate it up and enjoy with steamed green beans and baby new potatoes. Cut the remaining lemon into wedges and serve on the side.

Turkey meatballs with fresh tomato sauce

Prep 30 mins Cook 30 mins Easy   Serves 4

Turkey is great for so much more than just your Christmas Day centrepiece, and these meatballs prove it!

Ingredients
  • 1 small onion, finely chopped
  • 4 tbsp Crisp ‘n Dry
  • 1 tsp dried oregano
  • 400g cannellini beans in water, drained and rinsed
  • 500g turkey mince
  • 2 handfuls fresh breadcrumbs
  • 2 tbsp milk
  • 700g fresh ripe tomatoes
  • 2 garlic cloves, finely chopped
  • ½ tsp dried chilli flakes
  • 100ml white wine (optional)
  • 1 tbsp tomato purée
  • handful fresh parsley, chopped
  • handful fresh basil, chopped
  • 400g penne or fusilli pasta crusty bread, to serve
  • grated parmesan, to serve
Method

1.  Fry the onion in 2 tsp Crisp ‘n Dry for 5 mins over a medium-low heat until soft. Add the oregano and season with salt and freshly ground black pepper. Cook for a further 1 min, then tip into a large bowl and allow to cool.

2.  Crush half the cannellini beans with a fork and set the rest aside for later. Add the crushed beans, turkey mince and breadcrumbs to the onions. Using your hands, mix well to combine. Add the milk and mix again. Cover and chill.

3.  Add the tomatoes to a large pan and cover with boiling water. Leave for 2 mins, then drain. Remove the skins and roughly chop the flesh. In the same pan, fry the garlic in 2 tsp Crisp ‘n Dry for around 1 min over a low heat until aromatic. Add the chilli flakes and wine, then stir in the tomatoes, including the purée, and season with salt. Cook for 5 mins then add the remaining cannellini beans. Simmer for another 5 mins, until the sauce has thickened slightly, then turn off the heat and stir in most of the parsley and basil, reserving a little for garnish.

4.  Roll the turkey mixture into 16 balls and heat the remaining oil in a large frying pan over a medium-high heat. Add the meatballs and cook for 5 mins, then reduce the heat to medium and cook for a further 7-10 mins, turning frequently until golden on all sides.

5.  Meanwhile, boil the pasta for 2 mins less than packet instructions, or until cooked with a little bite. Drain, reserving 2 tbsp of the starchy water. Add the pasta and reserved water to the tomato sauce and stir over a low heat for 1 min. Transfer to a large serving dish and place the meatballs on top. Scatter over the remaining herbs and serve with crusty bread and grated parmesan.

  • 1 small onion, finely chopped
  • 4 tbsp Crisp ‘n Dry
  • 1 tsp dried oregano
  • 400g cannellini beans in water, drained and rinsed
  • 500g turkey mince
  • 2 handfuls fresh breadcrumbs
  • 2 tbsp milk
  • 700g fresh ripe tomatoes
  • 2 garlic cloves, finely chopped
  • ½ tsp dried chilli flakes
  • 100ml white wine (optional)
  • 1 tbsp tomato purée
  • handful fresh parsley, chopped
  • handful fresh basil, chopped
  • 400g penne or fusilli pasta crusty bread, to serve
  • grated parmesan, to serve

1.  Fry the onion in 2 tsp Crisp ‘n Dry for 5 mins over a medium-low heat until soft. Add the oregano and season with salt and freshly ground black pepper. Cook for a further 1 min, then tip into a large bowl and allow to cool.

2.  Crush half the cannellini beans with a fork and set the rest aside for later. Add the crushed beans, turkey mince and breadcrumbs to the onions. Using your hands, mix well to combine. Add the milk and mix again. Cover and chill.

3.  Add the tomatoes to a large pan and cover with boiling water. Leave for 2 mins, then drain. Remove the skins and roughly chop the flesh. In the same pan, fry the garlic in 2 tsp Crisp ‘n Dry for around 1 min over a low heat until aromatic. Add the chilli flakes and wine, then stir in the tomatoes, including the purée, and season with salt. Cook for 5 mins then add the remaining cannellini beans. Simmer for another 5 mins, until the sauce has thickened slightly, then turn off the heat and stir in most of the parsley and basil, reserving a little for garnish.

4.  Roll the turkey mixture into 16 balls and heat the remaining oil in a large frying pan over a medium-high heat. Add the meatballs and cook for 5 mins, then reduce the heat to medium and cook for a further 7-10 mins, turning frequently until golden on all sides.

5.  Meanwhile, boil the pasta for 2 mins less than packet instructions, or until cooked with a little bite. Drain, reserving 2 tbsp of the starchy water. Add the pasta and reserved water to the tomato sauce and stir over a low heat for 1 min. Transfer to a large serving dish and place the meatballs on top. Scatter over the remaining herbs and serve with crusty bread and grated parmesan.

Crispy roast potatoes

Prep 10 mins Cook 35 mins Easy   Serves 4

Forget meat, it’s the roast potatoes that really set your Christmas Day feast apart from the rest – and this recipe promises crunchy roasties every time!

Ingredients
  • 1kg Maris Piper potatoes, peeled and cut into chunks
  • 1 tsp sea salt flakes
  • 4-5 tbsp Crisp ‘n Dry
  • small bunch of parsley, finely chopped (optional)
Method

1.  Heat the oven to 220C/200C fan/gas 7. Cook the potatoes in a large pan of salted boiling water for 5-7 mins, until they’re just starting to soften around the edges. Drain, then return to the pan. Hold the lid on tightly, then shake a couple of times to roughen up the potatoes to help them crisp.

2.  Heat a large baking tray or shallow roasting tin in the oven. Add the Crisp ‘n Dry and return to the oven for a few mins to heat further. Remove the tray from the oven and add the potatoes. Using two spoons, coat the potatoes in the oil. Sprinkle with the sea salt flakes and roast for 30-35 mins, turning occasionally. For extra flavour, sprinkle with parsley before returning to the oven.

3.  When the potatoes are golden and crispy, transfer to a warmed serving bowl.

  • 1kg Maris Piper potatoes, peeled and cut into chunks
  • 1 tsp sea salt flakes
  • 4-5 tbsp Crisp ‘n Dry
  • small bunch of parsley, finely chopped (optional)

1.  Heat the oven to 220C/200C fan/gas 7. Cook the potatoes in a large pan of salted boiling water for 5-7 mins, until they’re just starting to soften around the edges. Drain, then return to the pan. Hold the lid on tightly, then shake a couple of times to roughen up the potatoes to help them crisp.

2.  Heat a large baking tray or shallow roasting tin in the oven. Add the Crisp ‘n Dry and return to the oven for a few mins to heat further. Remove the tray from the oven and add the potatoes. Using two spoons, coat the potatoes in the oil. Sprinkle with the sea salt flakes and roast for 30-35 mins, turning occasionally. For extra flavour, sprinkle with parsley before returning to the oven.

3.  When the potatoes are golden and crispy, transfer to a warmed serving bowl.

Roasted parsnips with a honey mustard dressing

Prep 10 mins Cook 30 mins Easy   Serves 4-6

Roasted parsnips are a Christmas dinner staple and this flavoursome glaze will elevate your them like never before.

Ingredients
  • 500g medium parsnips, roughly peeled
  • 4 tbsp Crisp ‘n Dry
  • pinch of sea salt
  • fresh thyme sprigs, to garnish
  • For the dressing
  • 1 tbsp Crisp ‘n Dry
  • 1 tbsp honey
  • 1 tbsp wholegrain mustard
  • 1 tsp white wine vinegar
Method

1.  Heat the oven to 170C/150C fan/gas 3½ and put a large shallow roasting dish inside to heat up.

2.  Halve the parsnips lengthways, then halve again if they’re large. Add to a large bowl and drizzle over the Crisp ‘n Dry, then sprinkle the sea salt. Toss to coat.

3.  Tip the parsnips into the hot roasting dish and cook for 15 mins. Remove and turn the parsnips, then cook for 10 mins more, or until they’re golden brown and tender. Meanwhile, whisk the Crisp ‘n Dry, honey, mustard and vinegar in a jug to make the dressing.

4.  Remove the parsnips from the oven and spoon into a large serving dish. Drizzle over the dressing, toss to coat and garnish with thyme to serve.

  • 500g medium parsnips, roughly peeled
  • 4 tbsp Crisp ‘n Dry
  • pinch of sea salt
  • fresh thyme sprigs, to garnish
  • For the dressing
  • 1 tbsp Crisp ‘n Dry
  • 1 tbsp honey
  • 1 tbsp wholegrain mustard
  • 1 tsp white wine vinegar

1.  Heat the oven to 170C/150C fan/gas 3½ and put a large shallow roasting dish inside to heat up.

2.  Halve the parsnips lengthways, then halve again if they’re large. Add to a large bowl and drizzle over the Crisp ‘n Dry, then sprinkle the sea salt. Toss to coat.

3.  Tip the parsnips into the hot roasting dish and cook for 15 mins. Remove and turn the parsnips, then cook for 10 mins more, or until they’re golden brown and tender. Meanwhile, whisk the Crisp ‘n Dry, honey, mustard and vinegar in a jug to make the dressing.

4.  Remove the parsnips from the oven and spoon into a large serving dish. Drizzle over the dressing, toss to coat and garnish with thyme to serve.

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