With the festivities just around the corner,  and everyone getting not the festive spirit, Mash Direct wan’t to take the stress out of cooking this Christmas with these easy-yet-impressive festive recipes.


With lots of delicious inspiration from lunch, dinner and snacks and the best ideas on how to use up all that leftover turkey with our Ultimate Christmas Feast sandwich we have your Christmas menu all wrapped up!


The Ultimate Christmas Feast Sandwich 

Preparation time: 5 minutes

Cooking time: 30 minutes

Oven Temperature: 190°C (Fan 160°C), Gas Mark 4

Serves: 4



1 pack Mash Direct Potato, Cheese and Onion Croquettes

8 thick slices of sourdough bread

50g butter, softened

2 tablespoons cranberry sauce

4 slices of leftover Christmas turkey

4 slices of leftover Christmas baked ham

4 tablespoons of stuffing 8 slices of extra-mature cheddar

1 teaspoon olive oil



• Cook Mash Direct Potato, Cheese and Onion Croquettes according to pack instructions.

• Butter the slices of bread on both sides.

• Top 4 slices of bread with cranberry sauce, turkey, ham, stuffing, two croquettes and a slice of cheese. Place the remaining bread on top and press together.

• Gently heat olive oil in a large non-stick frying pan and transfer two sandwiches to the pan, place a flat weight on top of each and cook for 3 minutes until golden.

• Remove the weight, flip the toasties and cook for a further 3 minutes, then remove to an oven tray and keep warm while you cook the remaining sandwiches.


Baked Risotto with Carrot, Parsnip, Turnip, Pancetta and Sage

Preparation time: 10 minutes

Cooking time: 40 minutes

Oven temperature: 200°C (Fan 180°C), Gas Mark 6

Serves: 6-8



1 pack Mash Direct Carrot, Parsnip and Turnip

1 tablespoon olive oil 1 leek, washed and thinly sliced

2 garlic cloves, crushed

350g Arborio rice

1 litre vegetable stock

100g Mozzarella, grated

Freshly milled salt and pepper

To serve

1 tablespoon olive oil

160g pancetta cubes

6 sage leaves, finely shredded

20g Parmesan, grated



• Heat 1 tablespoon of olive oil in a large oven-proof dish over a medium heat and fry the leek for 5 minutes until soft. Add garlic and cook for a minute, then add the rice and vegetable stock and bring to the boil.

• Cover with a lid and place in a hot oven to bake for 30 minutes or until the rice is tender.

• Heat the Mash Direct Carrot, Parsnip and Turnip according to pack instructions.

• Remove the risotto from the oven and stir in the warm Mash Direct Carrot, Parsnip and Turnip. Season well and stir in the grated Mozzarella.

• Heat the remaining oil in a frying pan and fry the pancetta until crisp. Add the sage leaves and fry for 1 minute.

• Spoon the risotto into warm serving bowls and top with crisp pancetta, sage leaves and Parmesan before serving


Broccoli, Onion and Three Cheese Tartlets 

Preparation time: 5 minutes. Baking time: 20 – 25 minutes

Makes 12 individual tartlets



1 x packs of Mash Direct Broccoli with a  Cheese Sauce

12 pre-made savoury pastry cases

4 tablespoons red onion marmalade

5 eggs

250ml double cream

25g Roquefort, crumbled

25g Gouda, grated

Freshly milled salt and pepper



  • Preheat oven 180oC (Fan 160oC) Gas mark 4.
  • Divide the onion marmalade between the 12 pastry cases and top with Mash Direct  Broccoli with a Cheese Sauce.
  • In a large bowl, whisk the eggs and double cream together and stir in roquefort, gouda, salt and pepper, then pour into a jug.
  • Place the pastry cases onto a baking tray, pour the egg, cream and cheese mixture into each case, filling to the top. Set the tray into a hot oven and bake the tartlets for 20 – 25 minutes until golden.


Cauliflower Cheese Puffs 

Preparation time: 20 minutes. Baking time: 20 minutes

Makes 16



2 x packs of Mash Direct Cauliflower Cheese Gratin

2 x 375g packet puff pastry (ready rolled)

A little flour, for dusting

1 egg, whisked


For the topping 

150g cheddar cheese, grated

4 tablespoons honey



2 teaspoons chilli flakes



  • Preheat oven 200oC (Fan 180oC) Gas mark 6.
  • Place the Mash Direct Cauliflower Cheese Gratin into a large bowl, smash with a fork and mix to form a paste.
  • Lay the 2 sheets of puff pastry onto a lightly floured surface and cut in half horizontally.
  • Divide the Cauliflower Cheese mixture into 4 and spread along the middle of each pastry piece. Egg wash along the top of the pastry. Roll up like a sausage roll and seal.
  • Egg wash the rolls and cut each into 4.
  • Place onto a non-stick baking sheet and set into a hot oven.
  • Bake for 10 minutes until golden, remove from the oven, sprinkle with grated cheddar and return to the oven for a further 10 minutes until crisp and golden.
  • Remove the cauliflower puffs to a cooling rack, drizzle with honey.  
  • Sprinkle with a little chill before serving, if you wish


Roasted Parsnip and Pancetta Soup

Preparation time: 10 minutes. Cooking time: 35 minutes

Serves 4 – 6



2 x packs of Mash Direct Honey Glazed Parsnips

1 teaspoon olive oil

1 red onion, finely diced

1 heaped tablespoon medium curry powder

2 1/2 litres vegetable or chicken stock

Freshly milled salt and pepper


For the topping 

50g pomegranate seeds

50g hazelnuts, roughly chopped

A handful of coriander, finely chopped

1 tablespoon olive oil



  • Preheat oven 200oC (Fan 180oC) Gas mark 6 and cook Mash Direct Honey Glazed Parsnips as per packet instructions.
  • Place the parsnips into a hot oven and roast until soft and slightly caramelised.
  • Heat olive oil in a large saucepan and fry the onion until soft. Add the caramelised parsnips with any remaining honey, curry powder, stock and season with salt and pepper. Cook for 10 – 15 minutes.
  • Blend the soup with a hand blender until smooth.
  • Ladle into warm bowls and sprinkle with pomegranate seeds, hazelnuts and coriander. Drizzle with a little olive oil just before serving.