INSTEAD of standing in the kitchen for hours on end preparing a Christmas meal for the family, rather take the stress out of cooking this year by trying the easy, yet tasty recipes below.

This suggestion is a three-course meal that will leave your guests begging for more and will give you a number of brownie points in the cooking department.

STARTERS
Jingle Juice Ingredients
2 cups cranberry and pomegranate juice, 1 tablespoon caster sugar 1/3 cup orange liqueur 750ml bottle sparkling white wine 8 cups ice cubes 1 small orange, cut into 8 thin slices 2/3 cup frozen pomegranate seeds and fresh mint leaves.

Method
Step one: Place juice and sugar in a small saucepan over medium heat. Cook and stir for 2 to 3 minutes or until sugar has dissolved. Set aside to cool completely.
Step two: Combine juice mixture, liqueur and sparkling wine in a large jug. Divide ice cubes and orange slices among 8 x 470ml-capacity glasses. Pour juice mixture into glasses and top with pomegranate seeds and mint.

Bacon, pesto and haloumi bites Ingredients
8 thin rashers streaky bacon halved crossways, 2 tablespoons basil pesto 16 large fresh basil leaves, plus small sprigs 225g haloumi cheese cut into 16 pieces 1 tablespoon extra virgin olive oil.

Method
Step one: Pre-heat oven to 220C and line a baking tray with sides with baking paper.
Step two: Place one piece of bacon on a board. Spread with a little pesto. Top one end of bacon with one basil leaf and one piece of haloumi. Roll up bacon to enclose cheese, securing with a toothpick. Place on prepared tray. Repeat with remaining bacon, pesto, basil and haloumi. Drizzle with oil. Step three: Bake, brushing bacon with pan juices halfway through cooking, for 20 minutes or until bacon is golden and cheese is tender. Stand for 5 minutes. Serve with extra basil.

MAINS
Broccoli and bacon salad Ingredients
4 slices thick-cut bacon 1/4 of a medium onion, finely chopped 1 pound broccoli 1/2 cup dried cranberries 1/2 cup mayonnaise 1 tablespoon apple cider vinegar 1 tablespoon Dijon mustard and salt and fresh ground black pepper.

Method
Step one: Cook the bacon until crisp and chop into small pieces.
Step two: Add onion to a small bowl and cover with warm water and leave for 10 minutes, then drain.
Step three : Separate the broccoli crowns from their thick stem. Remove the woodiest part of the stem and chop the remaining part of the stem into bite-size chunks. Snap the florets from the broccoli crown and pull them apart so that they are bite-size. Rinse broccoli then pat or spin dry.
Step four: Drain the onion and toss with the broccoli, bacon, and cranberries in a large bowl.
Step five: In a separate bowl, stir the mayonnaise, cider vinegar, mustard, a pinch of salt and a few grinds of pepper together. Taste for acidity and seasoning then adjust.
Step six: Pour two-thirds of the dressing over the broccoli and onion and mix well. If the salad seems dry, add a little more of the dressing. Let stand at least 15 minutes before serving or keep refrigerated.

Spiced turkey
Ingredients
1 tablespoon smoked paprika 1 tablespoon chili powder 2 tablespoons kosher salt 1 tablespoon black pepper 1 turkey, patted dry with paper towels 1 medium-sized yellow onion, quartered 3 bay leaves 1 garlic head, halved 5 thyme sprigs 5 oregano sprigs 2 tablespoons olive oil.

Method
Step 1: Stir together smoked paprika, chili powder, kosher salt and black pepper in a small bowl. Set aside 1 tsp spice-rub mixture. Rub remaining spice-rub mixture over thawed whole turkey, patted dry with paper towels. Place turkey, breast side up, on a roasting rack in a large roasting pan lined with aluminum foil. Add chill and leave uncovered for 8 hours or up to 24 hours.
Step 2: Pre-heat oven to 180C with rack on lower third of the oven. Place yellow onion, bay leaves, halved garlic head, thyme sprigs, and oregano sprigs in cavity. Tie turkey legs together with kitchen twine and tuck wing tips under. Lightly brush turkey with olive oil, being careful not to remove too much of the spice rub mixture from skin. Sprinkle evenly with reserved 1 tsp. spice rub mixture.
Step 3: Bake in lower third of pre-heated oven for 45 minutes. Loosely cover turkey with aluminum foil and reduce oven temperature. Continue baking until golden brown. Transfer to a cutting board and rest 30 minutes before carving. Pour pan drippings through a fine mesh strainer into a bowl and discard solids. Reserve 1 ½ cups strained drippings for old-fashioned turkey gravy or mushroom gravy.

Dessert Chocolate cutout cookies
Ingredients
1 cup butter, softened 1 1/2 cups sugar 2 large eggs (room temperature) 1 teaspoon vanilla extract 3 cups all-purpose flour 2/3 cup baking cocoa, 1/2 teaspoon baking powder and 1/4 teaspoon salt.

Icing
2 cups confectioners sugar 2 teaspoons water 4 1/2 teaspoons meringue powder 1/4 teaspoon cream of tartar.

Method
Step one: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk and cover. Refrigerate for 30 minutes or until firm enough to roll.
Step two: Pre-heat oven to 180C. On a lightly floured surface, roll each portion of dough to 1/4-in thickness. Cut with floured 3-inch cookie cutters. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.
Step three: In a large bowl, combine confectioners’ sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture. Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm.

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