Chef Richard's Christmas picks! | KUDOS Delivered

Chef Richard’s Christmas picks!

It’s that time of year once again where the temperature plummets, the Christmas advertising starts unnecessarily early and Kudos Delivered’s head chef Richard hides away in Gibson Hall, crafting his delicious seasonal delights. We’ve managed to track Richard down, pry him away from the kitchen and ask him what recipes he recommends for Christmas this year. So, take it away Richard…

Chocolate Chip Mince Pies

“What’s Christmas without a mince pie or two? Who can resist the comfort of chocolate on a chilly Christmas morning? So why not combine both and create something new?!”

What you’re going to need:
200g mincemeat
50g chocolate
1 egg, beaten
250g cold butter (diced)
400g plain flour
1 tbsp mixed spice
150g caster sugar


  • Mix together the chocolate & mincemeat
  • Combine butter, plain flower & mixed spice to create a dough
  • Add the sugar & knead into a dough (you may need to add in a touch of water)
  • Split the mixture in half. Take one half & spread equally between the amounts of spaces in your baking tin/mince pie tin, making sure that you cover the sides with a slight overlap
  • Spoon in your mincemeat & chocolate filling
  • Using the remaining dough, create a ‘lid’ for the pies & brush with a beaten egg
  • Bake for 20 minutes at 180C & enjoy!


Cranberry, Date & Raisin Chutney

“Got some leftover Christmas turkey sitting in the fridge? Why not perk it up with this fresh and tangy homemade chutney!? It’s great with starters or cold meats.”

What you’re going to need:

1kg cooking apples
500g onion
350g cranberries
500g dates
250 raisins
4 garlic cloves
20g root ginger
1 tbsp coriander, cumin, cinnamon, salt
750g light brown sugar


  • Start by chopping the apples & onions into small chunks & combine with cranberries, dates, raisins, garlic & ginger. Add to a food processor until finely chopped then place into a large pan
  • Add in the spices & salt, bringing the mixture to the boil. Add in the sugar & continue to simmer until the sugar has been dissolved
  • Continue to cook the mixture on a light simmer for 45 minutes, then pot into jars.

cranberry sauce in white dish

Gingerbread Loaf

“Go back to basics with some classic Christmas flavours! This gingerbread loaf cake is a perfect way to celebrate an iconic taste of the festive season.”

What you’re going to need:

280g self-raising flour
6g baking powder
18g ground ginger
70g butter
148g black treacle
2.5 eggs
350ml milk


  • Put the butter & treacle into a small pan over a low heat
  • Sift the flower, baking powder & ginger into a bowl, adding the milk & eggs. Gradually add the melted butter & treacle, stirring well until combined.
  • Pour the mix into a lined baking tray & cook for 40-50 minutes at 160C until it has risen & is firm to touch.

sliced ginger cake on chopping board

White Chocolate & Cranberry Fudge

“Finish your dinner in style with this quick, simple and delicious recipe which will reward you with bitesize after dinner delights!”

What you’re going to need:

225ml double cream
500g sugar
30g butter
30g glucose
105g white chocolate
25g cranberries


  • Heat cream, sugar, butter & glucose until it bubbles. Leave on simmer until it thickens
  • Take off the heat, then add the chocolate & cranberries
  • Pour the mixture into a dish, leaving in the fridge to set.

Christmas fudge traditional homemade chocolate sweet dessert food in wooden box on vintage table background. Delicious unhealthy snack.