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Superscrimpers Christmas buffet

As some of you know one of my jobs is as a presenter on Channel 4s Superscrimpers. For those of you who do not know this, wake up! Where have you been this is old news. Since the Christmas special aired I have been inundated with requests for me to share the full recipes for the winter festive buffet that I created with Dene of Black Lace fame and his family. Most of these recipes are pretty simple so prepare yourself for a whistle stop tour of food and instructions.
Red pesto and gruyere palmiers
you will need;
1 500g block of ready made puff pastry
3-4 tbsp. red pesto (you could make a combination of red and green pesto ones to cover all the festive colours)
100g gruyere
  1. Cut your pastry block into 4
  2. Roll each one out thinly. Square off the rectangle shape with a knife.
  3. Spread a thin layer of pesto over the surface and cover lightly with finely grated gruyere.
  4. Tightly roll from each long side of the rectangle into the centre. So you have made 2 spirals/bunny ears.
  5. cut 1/4 inch slices all the way along the log. Repeat this process with all of the remaining pastry..
  6. Bake at 180C until the pastry puffs and turns golden. Remove and cool on a rack before serving.
 Blinis topped with smoked salmon and soured cream
you will need;
1 pkt. smoked salmon trimmings (aprox. 150g)
6 tbsp. soured cream
180g wholemeal flour
2 large free range eggs
125g melted butter
180ml milk
1tbsp baking powder
  1. First make the batter using the flour, melted butter, milk, eggs and baking powder and season. Add more milk if necessary, however remember it is supposed to be a thick batter. Leave this to sit a little whist you heat the pan.
  2. Season the pan with oil but keep it fairly dry, don’t have them swimming in oil.
  3. Once you have made all of you blinis top them with a small amount of soured cream and salmon.
Take Care and Happy Holidays
Nicolette xo

December 11, 2012
December 20, 2012



  1. Reply

    Ali H

    April 18, 2013

    How many palmiers does this make? Thanks!

  2. Reply

    Nicolette Lafonseca-Hargreaves

    April 18, 2013

    It will change depending on how you cut them however this made over 60. I hope this helps xo

  3. Reply


    December 7, 2013

    How do you cook the blinis?

  4. Reply

    Nicolette Lafonseca-Hargreaves

    December 7, 2013

    Hello Andrea

    In a pan that is a medium heat for around 2-3 mins each side, so that they don't burn and don't cook in the middle. You may need to adjust this depending on the heat distribution in your pan if one side heats up more than the other you should be aware of the variation. The best test is that when small bubbles start to appear on the top side and they are easy to turn.

  5. Reply


    December 7, 2013

    What about the other tasty things?? Please share Nicolette 🙂

  6. Reply

    Nicolette Lafonseca-Hargreaves

    December 7, 2013

    Hi Nicky

    Here are the links to the rest of the buffet from that episode.




    Also if you check out the RECIPES link there are lots of yummy recipes


    I hope this helps please email me if you have any specific questions I am always happy to help x

  7. Reply


    December 28, 2014

    Please can I have your recipe for the pork en croute? Many thanks Jules

  8. Reply

    Nicolette Lafonseca-Hargreaves

    December 28, 2014

    Hi it is here http://www.archieandtherug.com/2012/12/christmas-buffet-main-course.html

  9. Reply

    Blag Blog

    November 20, 2015

    Great Blogg will keep an eye on this one ! Blagg Blogg