Whether you’re having a christmas party via zoom, treating yourself, or just want to impress your household, we have four fabulous recipes for you to try this Christmas season.

Gin cured salmon on rye bread 

Ingredients (12 servings): 

½ kg salmon cut from the centre of the fish – or the equivalent amount of salmon fillets – with skin on and pin-bones removed
200g coarse sea salt
100g light muscovado sugar
50g granulated sugar
1 tbsp dill seeds
1 tbsp coriander seeds
1 tbsp cracked black pepper
Zest of 2 limes
100ml One Sage gin
100g fresh dill, roughly chopped
1 loaf rye bread

Method: 

1. Mix the salt and sugars together in a large bowl to combine them well.
2. Grind the black pepper with the dill and coriander seeds in a pestle and mortar until it’s a powder. Sprinkle this over the salt mixture, then stir in the chopped dill, lime zest and One Sage gin until it’s all well combined.
3. Place one fillet of salmon (or half your smaller fillets if using) skin-side down on a large piece of aluminium foil.
4. Cover the salmon fillet/s with all of the salt mixture, then place the remaining salmon fillet/s, skin-side up, on top of it to make a sort of sandwich. Wrap the fillets tightly in the foil, then pierce a few holes in it using a cocktail stick (this allows excess liquid to drain from the fish).
5. Put the fish parcel onto a baking tray and place another baking tray on top of it. Weigh the top baking tray down with something heavy – a couple of house bricks or weights from a set of kitchen scales for example. Chill this package in the fridge for 2-3 days, turning the packet of fish every 6-8 hours where possible.
6. When ready to serve, unwrap the salmon and scrape off any excess salt mixture. Slice the fillets very thinly on the diagonal using a sharp knife. Serve with a wedge of lemon, rye bread and a simple green salad.

Butternut squash and sage crostini

Ingredients (makes 24):

1 butternut squash
¼ cup olive oil
1 tsp pumpkin spice
Pinch of salt
Pinch of pepper
1 baguette
1 ½ cups of cottage cheese
24 sage leaves 

Method: 

1. Preheat oven to 200 degrees celsius.
2. Line two baking sheets with parchment paper.
3. Peal, remove the seeds, and cut the butternut squash into ½ inch cubes.
4. In a medium bowl, combine the butternut squash, olive oil, pumpkin spice, salt and pepper. Toss and coat.
5. Transfer butternut squash to baking sheets and roast in the oven for 20-30 minutes or until tender and lightly browned.
6. Reduce oven to 180 degrees celsius.
7. Cut the baguette into ½ inch slices.
8. Lightly brush both sides of bread with olive oil and season with salt and pepper.
9. Transfer bread to two baking sheets and bake for 8-10 minutes, flipping over half way through.
10. Let the bread cool.
11. In a small saucepan, heat 1 tablespoon of olive oil over a medium heat. Add the sage and cook for 1-3 minutes, or until the leaves darken and the edges begin to curl. Set sage aside on a paper towel to dry.
12. In a small mixing bowl, mix the cottage cheese with a pinch of salt and pepper to season.
13. To assemble, spread the cottage cheese on top of the bread (approx. ½ tablespoon on each), add a spoonful of butternut squash, then top each slice with a sage leaf. Serve immediately. 

Mini Apple Rose Pies

Ingredients:

Filling:
6 apples
¼ cup lemon juice
40g butter
60g brown sugar
70g seedless raspberry jam
100ml One Sage & Apple gin

Pastry:
365g plain flour
260g unsalted butter, softened
125g caster sugar, plus a little extra for sprinkling
1 large egg, plus 1 beaten egg for glazing 

Method:

1. Place the plain flour and softened butter into a bowl, rub together to create a crumb consistency.
2. Add the caster sugar and 1 large beaten egg. Mix together.
3. Tip out onto a lightly floured surface and fold until pastry comes together, be careful not to overmix.
4. Wrap the pastry in cling film and chill for 10 minutes. At this time also place the mini cake tin in the fridge to chill.
5. Remove dough from the fridge and roll out lightly on a floured surface. Using a 3-inch biscuit cutter, punch out circular rounds of dough.
6. Remove the mini cake tin from the fridge and gentry press each round of dough into each well. Place pie-crust lines cake tin back into the fridge to chill.
7. Core the apples. Using a mandoline or a very sharp knife, thinly slice the apples into half-moon shapes. Place in a large bowl, add the lemon juice, and toss to coat.
8. Place the brown sugar, jam, butter and One Sage & Apple gin in a small saucepan over a medium-low heat. Stir and cook until ingredients are melted and combined.
9. Remove from heat, pour the mixture over the apple slices and toss to combine.
10. Set aside for 5-10 minutes to allow apples to become pliable. If apples are still not pliable then microwave for 15 second bursts until they are pliable. Strain the apples and discard liquid.
11. To form the roses, arrange 8 of the apple slices in a straight row, with each slice overlapping one another to create a 12 inch line. Starting with one end, gentry roll apples. Transfer rolled apples into a pie crust. Repeat rolling apples until all pie crusts are filled. Place in the fridge to chill.
12. Preheat the oven to 180 degrees celsius.
13. Once the oven has heated, place the mini apple rose pies in the middle of the oven and bake for 30 mins, or until the crust is golden and apples have cooked. If apples start to brown faster than the pie crust, lightly place tin foil on top.
14. Once cooked, remove from the oven and serve.

Mince Pies with Gin Butter

Ingredients (makes 16):

Filling:
1 large jar of mincemeat (about 600g)
2 satsumas, segmented
1 apple, finely chopped
Zest 1 lemon,
Icing sugar for dusting

Pastry:
365g plain flour
260g unsalted butter, softened
125g caster sugar, plus a little extra for sprinkling
1 large egg, plus 1 beaten egg for glazing 

Gin Butter:
250g Unsalted Butter, softened
150g Golden Caster Sugar
100g Icing Sugar, sieved
Zest of 1 Lemon
1/4 tsp Ground Cinnamon
100ml of One Sage Gin 

Method:

1. Place the plain flour and softened butter into a bowl, rub together to create a crumb consistency.
2. Add the caster sugar and 1 large beaten egg. Mix together.
3. Tip out onto a lightly floured surface and fold until pastry comes together, be careful not to overmix.
4. Wrap the pastry in cling film and chill for 10 minutes.
5. Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and zest of 1 lemon.
6. Heat oven to 200C fan/gas 7.
7. Roll out the pastry to 3mm thick.
8. Using a round cutter, (approx 10cm), cut out 16 bases and place them into a cupcake tin. Put 1 ½ tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg.
9. Re-roll out the remaining pastry and use a smaller round cutter (approx 7cm) to create the lids, then place on top of each pie and seal. Glaze with beaten egg and sprinkle with a little caster sugar. Make a small cut in the top of each one.
10. Bake the mince pies for 15-20 minutes until golden brown. Leave to cool before releasing them from the tip and dusting with a little icing sugar before.
11. To make the Gin Butter, cream together the butter, both sugars, lemon zest and cinnamon until pale. Gradually add the gin a little at a time. Keep beating throughout. Don’t add the gin too quickly or the butter may split.
12. Chill thoroughly before serving. The gin butter will keep in the fridge for 2-3 weeks.

Share your favourite festive One Gin creations tagging @TheSpiritOfOne on social media  We hope you have #OneExtraordinaryChristmas!