Kick-start the New Year with these tasty and fizzy delights. Thursday Food shares a few courtesy of Sainsbury’s.

Apple & date chutney

Ingredients:

A few green apples

A packet of dates

Cloves

Cider vinegar

Brown sugar

Method:

Place 450g apples, peeled and cored and roughly chopped into small chunks, in a saucepan with 75g chopped dates, 3 cloves, 200ml cider vinegar and 75g brown sugar.

Bring to a boil, then reduce the heat and simmer for about 25 minutes until the apples are soft and the liquid has almost completely evaporated.

Leave to cool and serve as a wonderful complement to your festive cheeseboard. Makes approximately two jam jars.

Stuffed onion baubles

Ingredients:

Red onions

Stuffing mix

Cranberries

Parsley

Method:

Cut 3 red onions in half vertically, then scoop out the middle of the onions leaving 2 outer layers. Separate these layers to get 2 ‘cups’ from each onion half.

Finely chop the onion you removed earlier.

Prepare the stuffing mix, following pack instructions, and add the chopped onions, 150g fresh or frozen cranberries and 2 tablespoons chopped parsley.

Season with salt and freshly ground black pepper and fill each onion cup with the stuffing mixture.

Brush with olive oil, then bake for 1 hour in a preheated oven at 160ûC, fan 140ûC, gas 3.

Serve for a bright and beautiful side dish with your Christmas roast.

Parma, mozzarella & pear bites

Ingredients:

Parma ham

Pears

Mozzarella

Chives

Method:

Slice Parma ham into lengths and lay on a board.

Top each with a slice of pear and a slice of mozzarella, then wrap up in the ham.

Place on a baking sheet and cook in a preheated oven at 180ûC, fan 160ûC, gas 4 for 5 minutes.

Garnish with finely chopped chives for a great party snack that has a delicious combination of sweet and savoury flavours.

Creamy horseradish & salmon toasts – From Jamie Oliver

Ingredients:

Smoked salmon

Horseradish sauce

Soft cheese

Ciabatta

Dill

Lemon

Method:

Slice salmon into thin strips. Add a generous dollop of horseradish sauce to some soft cheese. Slice the ciabatta and toast the slices under a grill or in a griddle pan, then spread thickly with the soft cheese mixture. Pile each slice with the smoked salmon and top with some picked dill.

Squeeze over some lemon juice and serve with lemon wedges for a simply delicious New Year’s Day bite.

Apple & berry buck’s fizz

Method

Fill a quarter of a Champagne flute or small wine glass with apple and raspberry juice (substitute here with your own favourite juice) and squeeze in the juice of half an orange (or some fresh orange juice). Top up with chilled Vintage Cava, garnish with sprigs of fresh mint and serve for a party fizz that is guaranteed to tantalise your taste buds.