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Turnip and potato cake
 Instead of offering the traditional turnip cake to visitors, why not rustle up a batch of these cakes using both potatoes and turnips instead?
 Makes 6-8 patties
 Ingredients
 225g turnip, peeled and cut into 1/2cm cubes 
 170g potato, peeled and cut into 1cm cubes
 2 thinly sliced spring onions
 1 egg, beaten lightly
 1/4 cup plain flour
 salt and pepper to taste
 1-2 tbsp vegetable oil 
 Method
 1 Cook the turnip and potato cubes for about 15 mins in a pan of boiling water until soft. Drain thoroughly. In a bowl, mash them with a fork and mix in the spring onions, egg and flour to form a batter. Add salt and pepper to taste. 
 2 Heat the oil in a non-stick frying pan over a medium heat. 
 3 Spoon 1/4 cupfuls of the batter into the pan, flattening them into 1cm-thick patties with the back of a spatula. Fry the patties until they are golden brown, turning them once, about 4-5 mins each side. 
 4 Drain on kitchen towels to absorb excess oil.
Sesame prawn toast
 This classic Chinese snack is traditionally deep-fried so can be greasy and sit heavily in the stomach. This healthier version is pan-fried using only a little oil but is just as moreish - your guests will want seconds! 
 Ingredients
 170g raw prawns
 1/2 garlic clove, crushed
 1 cm fresh ginger, peeled, roughly chopped
 1 egg white
 1 spring onion, roughly chopped
 1 teaspoon sesame oil
 1/2 tsp white pepper
 4 slices white or brown bread, crusts removed
 2-3 tbsp sesame seeds 
 Method
 1 Blitz the prawns, garlic, ginger, egg white, spring onions, sesame oil and white pepper to a paste in a food processor. Chill in the fridge for at least 30 mins. 
 2 Toast the bread, then spread the prawn paste evenly on one side of each slice. Sprinkle with sesame seeds, pressing the seeds down with your hands so they stick to the surface. 
 3 Brush the surface of the toasts with a little oil. 
 4 Heat a non-stick frying pan over a medium heat. 
 5 Place the bread slices prawn-side down onto the frying pan, fry over a low-medium heat for 8-10 mins or until the prawn paste is cooked. Cut into wedges or fingers. Serve immediately.
Chocolate marshmallow fudge
 Sweets and candies traditionally dominate the tray of togetherness. Fill one of those eight compartments with this delicious fudge for your relatives and friends. 
 Ingredients 
 1 can (397g) sweetened condensed milk 
 340g semi-sweet chocolate chips
 1tsp vanilla
 120g mini marshmallows 
 Method
 1 Grease the sides and bottom of a 20 x 20 x 5cm pan with oil. 
 2 Pour the condensed milk and chocolate chips into a heavy-based saucepan, and melt the chocolate over a low heat, stirring constantly. 
 3 Once the mixture is smooth, remove the pan from the heat. 
 4 Stir in the vanilla extract. Working quickly, add the marshmallows and stir just enough to cover them in the mixture. 
 5 Pour the fudge into the prepared pan and smooth the top slightly with a spatula. Place in the fridge for at least a couple of hours to set. Once set, cut into desired shape with cookie cutters or into 2.5cm squares.
Orange chai tea
 There's nothing better than a warming cup of aromatic tea to welcome cold guests into your home over the holiday period. 
 Ingredients
 Serves 4
 2 cups water
 1 cinnamon stick
 3 whole black peppercorns
 4 whole cardamom pods
 3 whole cloves
 3-4 slices of ginger
 zest from 1 orange
 2 cups milk
 Sugar (according to taste)
 2 black tea bags
 Method
 1 Place the water, cinnamon, peppercorns, cardamom, cloves, ginger and orange zest in a saucepan and bring to the boil over a medium heat. 
 2 Reduce the heat to low and simmer for 15 mins. 
 3 Add the milk and sugar and bring the mixture back to the boil. 
 4 Turn off the heat, add the tea bags and steep for 5 mins. 
 5 Strain the chai and serve in cups or in tall latte glasses with some frothy milk on top for a more luxurious touch.



A new take on traditions