The main event

Celebrate with our festive food selection featuring a glorious glazed ham, succulent roasts, vegetarian options and generous sides. There's something for everyone at your holiday table.

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Creamy potato salad

SERVES 8-10 PREP + COOK TIME 35 MINUTES

2kg kipfler potatoes

1½ cups (450g) whole-egg mayonnaise

⅓ cup (80ml) pouring cream

1 tablespoon wholegrain mustard

2 cloves garlic, crushed

2 tablespoons fresh lemon juice

½ cup finely chopped chives

½ cup chopped fresh dill

½ cup (90g) drained cornichons, sliced

1 Scrub potatoes well. Place potatoes in a large saucepan and cover with cold salted water. Cover pan and bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until potatoes are tender. Drain; cool slightly. Cut potatoes into thick rounds. Transfer to a large bowl or serving platter.

2 Combine mayonnaise, cream, mustard, garlic and lemon juice in a medium bowl. Season to taste with salt and freshly ground black pepper.

3 Add half the herbs and cornichons to the cooled potato. Pour over the half the dressing, toss gently to combine.

4 Serve topped with remaining herbs, cornichons and dressing.

Chargrilled capsicum salad with sherry vinegar dressing

SERVES 8-10 PREP COOK TIME 30 MINUTES

4 thick slices sourdough bread

60g butter, melted

6 medium (800g) red capsicum, quartered, seeds discarded

2 tablespoons sherry vinegar

½ cup (125ml) extra virgin olive oil

2 bunches rocket, washed, dried

50g smoked almonds, coarsely chopped

1 medium (150g) red onion, sliced thinly

½ teaspoon smoked paprika

1 Preheat the oven to 200°C (180°C fan-forced). Tear the sourdough into chunky pieces and place on a small oven tray. Drizzle over melted butter and toss to coat. Bake for 10-15 minutes or until golden brown, tossing croutons halfway through cooking.