Bonny BUFFET

Usher in the new year with our prep-ahead classics

- ROSE FOOKS

Beetroot-cured salmon

Create this luxurious recipe at home with ease. You'll need to start at least 48 hours ahead.

SERVES 6-8PREP 10 mins, plus 2 days curing

*500g piece salmon fillet, bones and skin removed (fresh as possible)

* Dill and orange zest, to garnish

* Lemon wedges, rye bread, cream cheese and capers, to serve

FOR THE CURE

*3 beetroot, roughly chopped

*50g coarse sea salt

*35g white sugar

* Zest 1 orange

*1tsp black peppercorns

* 1tsp fennel seeds

1Put the cure ingredients in a food processor and whizz until smooth.

2Line a glass or ceramic dish with cling film; rest the salmon on top. Spread the cure over the salmon to cover the entire surface. Fold the cling film over and chill for 24 hrs.

3Unwrap the salmon and flip it over. Spoon any fallen-off cure on top and reseal with cling film. Chill for a further 24 hrs.

4When ready to serve, rinse with cold water to remove the excess cure. Pat dry with kitchen paper.

5Garnish with dill and orange zest. Grind over black pepper. Use a sharp knife to slice thinly and place lemon on the side. Serve with rye bread, cream cheese, and capers.

COOK'S TIPThe salmon can be rewrapped in cling film and stored in the fridge for up to 1 week.

PER SERVING(for 8)145 cals, 9g fat, 2g sat fat, 1g carbs

Bacon pizzettes

These tasty mini pizzas perfectly complement a glass of wine or fizz.

MAKES 12 PREP 30 minsCOOK 10-15 mins

* 100g lardons

* 1tbsp olive oil

*1 onion, finely sliced

* 1tsp brown sugar

*1 medium free-range egg

*125g crème fraiche

* 1tsp Dijon mustard

* 60g Gruyère, grated