Your budget Christmas menu

Create a festive feast for £5 a head! Follow one of our three purse-friendly menus to keep costs low without skimping on flavour, or mix and match for a bespoke banquet

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Smoked trout paté

YOU WILL NEED

✔ 200g smoked trout ✔ 250g cream cheese ✔ 1 lemon, juice ✔ 10g fresh dill ✔ 4 tbsp double cream ✔ salt and pepper To serve (optional) ✔ lemon wedges ✔ dill ✔ crackers or biscuits

DIRECTIONS

■ Add everything to a blender and blend until smooth. Serve topped with a little dill, along with lemon wedges and biscuits or crackers, if liked.

■ If making ahead, add to a labelled freezer bag and freeze flat. Allow to fully defrost before serving.

Roasted parsnip & carrot soup with kale crisps

YOU WILL NEED

✔ 500g parsnips ✔ 300g carrots ✔ 1 tbsp maple syrup ✔ 3 tbsp olive oil ✔ salt and pepper ✔ 150g kale, stalks and leaves separated ✔ 2 onions, roughly chopped ✔ 2 garlic cloves, crushed ✔ 2 tsp ground cumin ✔ 500ml vegetable stock ✔ 1 tbsp lemon juice ✔ 4 tbsp nondairy yoghurt

DIRECTIONS

■ Preheat the oven to 200°C/180°C fan/gas mark 6. Trim, peel and cut the parsnips and carrots into 3cm chunks. Toss with maple syrup and 1 tbsp oil, then spread out on a parchment-lined baking tray. Season and roast for 20 minutes.

■ Heat 1 tbsp oil in a large saucepan over a medium heat. Chop the kale stalks, then add to the pan with the onions, garlic and a pinch of salt. Cover with a lid and cook for 12 minutes. Remove the lid, add the cumin and cook for 3 minutes. Add the roasted parsnips and carrots, stock and 750ml water; bring to the boil, then simmer for 10 minutes.

■ Reduce oven to 160°C/140°C fan/gas mark 3. Tear the kale leaves into 5cm pieces. Toss with the remaining oil and a few drops of lemon juice. Season and spread over a baking tray. Roast for 12-15 minutes, turning halfway.