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Three dishes that are perfect for Boxing Day

Boxing Day2

Everyone is guilty of cooking way too much food for Christmas dinner, but instead of wasting the leftovers, why not create some special dishes for your Boxing Day celebrations?

Whether you’re heading to a party or having family time at home, creating recipes with your Christmas leftovers is a great way to avoid waste.

Check out Georgia Cragg from Foodie Feed’s top three Boxing Day buffet recipes.

Cheesy garlic tear ‘n’ share loaf

With leftover cheese from the Christmas cheese board, make this tasty loaf – perfect for sharing.

Serves 6


  • 50g softened butter (plus extra for greasing)
  • 100g grated cheddar
  • 25g grated parmesan
  • A 3-cheese bloomer loaf
  • 2 garlic cloves, finely chopped
  • Handful of chopped parsley


  1. Pre-heat the oven to 180°C/160°C fan/gas mark 4
  2. In a bowl, mix the cheese, garlic, parsley and butter
  3. Deeply score the bloomer into slices
  4. Spoon the cheesy mix into the scores of the bread
  5. Put the bloomer on a baking tray, cover it in foil and bake for 20 minutes
  6. Serve it up, ready to be pulled into pieces

Refried roasties

Use up the leftover roast potatoes from Christmas dinner for these tasty refried roasties with a little kick.

Serves 4 - 6


  • 3 tbsp olive oil
  • 1 white onion, sliced
  • 1 fresh red chilli, chopped
  • ½ tsp cayenne
  • 500g (leftover) roast potatoes


  1. Heat 1 tbsp of oil in a large frying pan over a medium heat
  2. Add the sliced onion and fry for 3-4 mins until they are nicely caramelised
  3. Add the cayenne and chilli, then tip the roasties into the pan along with another 1 tbsp oil
  4. Leave for 4 mins to fry for extra crisp on one side, then toss, add the remaining oil and leave for another 4 minutes
  5. Season to taste with salt and pepper and serve


Christmas brownies

Enjoy the taste of Christmas with these moist, fruity and nutty brownies which can be made in under an hour.


Makes 18 brownies


  • 200g butter (plus extra for greasing)
  • 300g dark chocolate
  • 280g light muscovado sugar
  • 200g plain flour
  • 4 tbsp milk
  • 4 medium eggs
  • ½ tsp ground cinnamon
  • 75g pack dried cranberries
  • 100g almonds
  • Icing sugar to dust, optional
  1. Pre-heat the oven to 180°C/fan 160°C/gas mark 4
  2. Grease a non-stick baking tin (about 31 x 17 x 3.5cm)
  3. In a saucepan, break up the chocolate, add the butter, sugar and milk - warm gently, stirring frequently until melted
  4. Allow the mix to cool slightly, then beat in the eggs, one at a time
  5. Fold the flour into the mix and add the cinnamon and cranberries
  6. Pour the mix into the tin and scatter over the almonds
  7. Bake for 25 minutes
  8. Cut into squares whilst still warm
  9. When cool, sprinkle icing sugar on top
  10. Serve or keep in an airtight container for up to a week


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