When we come together over a simple meal, something special happens. The joy of sharing food and chatter can break the ice or bring people closer together.

This Christmas we wanted to share some of Maggie Beer's yummy recipes with you. Maybe try them out with your family or friends as you connect over a meal this season.

Avocado, Ginger and Almond Pasta with Coriander

INGREDIENTS

Cups & Spoons
Grams & Millilitres
500g tagliatelle pasta
6 tbspn almond flakes
2 large or 3 small avocado chopped
2 tbspn Verjuice
1/3 cup Extra Virgin Olive Oil
2 tspn ginger finely chopped, almost to a mince
To taste salt flakes
½ cup coriander leaves
½ cup parmigiano-reggiano shaved

To taste freshly ground black pepper

1. Preheat oven to 220C.
2. Bring a large saucepan of water to the boil. Pasta can be cooked beforehand and then warmed up in the microwave.
3. Place almonds on a flat tray and roast them. This won’t take long so keep an eye on them. Remove from the oven when ready, after approximately 5 minutes, or when golden brown.
4. Place the chopped avocado into a bowl and drizzle with Verjuice.
5. Into a separate large bowl, place the warmed pasta with the Extra Virgin Olive Oil and minced ginger and toss through. Add some sea salt and 3/4 of the roasted almonds, toss.
6. Add the coriander and the rest of the roasted almonds and toss.
7. Finally add the avocado, serve with some freshly ground black pepper and sea salt to taste, a squeeze of lemon juice and the shaved parmigiano to finish.

Roast Leg of Lamb

INGREDIENTS

2.0kg leg of lamb

3 sprigs rosemary

1/4 cup Extra Virgin Olive Oil

3 cloves garlic peeled and each sliced lengthwise into 4

2 tbspn salt flakes

½ cup Verjuice

Although it may seem like there are many steps between you and this finished dish, never fear, the numbers will only make it easier!

1. Take lamb out of refrigerator 2-3 hours before cooking to come to room temperature. Preheat oven to 180C.
2. Strip rosemary sprigs and chop finely. Add extra virgin olive oil and rub all over the skin. Make incisions in skin evenly over the leg for slices of garlic to be placed.
3. Dress liberally with sea salt flakes.
4. Place in baking dish in the oven and cook for 20 minutes.
5. Turn over and cook for another 20 minutes.
6. Turn oven down to 160C and cook for another 20 minutes.
7. Turn over and cook for another 30 minutes.
8. Turn oven off and with door ajar, leave lamb in the oven to rest for 30 minutes.
9. Take lamb from oven, pour all the fat and juices into a tall jug and refrigerate for the fat to settle so that it can be taken off.
10. Rest the lamb out of the oven for a further 30 minutes, then reduce the juices (separated from the fat) with the verjuice to serve as a jus.

Brown Sugar Meringues with Strawberries and Cream

INGREDIENTS

1/4 cup firmly packed brown sugar

3/4 cup caster sugar

3/4 tbspn corn flour

3 eggs at room temperature, whites separated

1 pinch salt

1 tspn Verjuice

1. To make the meringues. Preheat the fan forced oven to 120C. Grease & line two flat baking trays and place aside.
2. Place the brown sugar, caster sugar & corn flour into a mixing bowl and combine together well. In the bowl of an electric mixer, whisk the egg whites with the pinch of salt until soft peaks form. With the motor running, slowly add the sugar mixture, a little at a time, whisking until stiff and glossy. Then fold in the Verjuice and dividing the mixture into ten meringues (or ten flat disc) onto the lined baking tray’s, transfer to the oven and bake for 1 hour. Cool completely in the switched-off oven with the door ajar. Whilst the mixture will make ten, the balance will keep for another dish.
3. Once the meringues have completely cooled remove from the oven, and roughly crush.
4. To warm the strawberries, place a large non-stick frying pan over a low medium heat, add the strawberries, lightly toss until they are just warm, remove from heat and add the Vino Cotto, gentle toss to coat the strawberries and set a side.
5. To plate up, place some of the crushed meringue on the bottom of six plates, top each plate of meringue with two wholesome scoops of Strawberries and Cream Ice Cream, spoon over the warm strawberries then finish off with more crushed meringue over top. Serve immediately.