BANQUET by UMYUM

1. Boil the potatoes

Add your peeled potato chunks to a large pot of salted water. Bring to a boil and cook until they're completely tender - about 15 minutes. A knife should slide through easily.

2. Warm the truffle butter

While the potatoes cook, gently warm the plant milk with the UMYUM Truffle Butter in a small saucepan. This helps the truffle flavor spread evenly through the mash.

3. Mash it smooth

Drain the potatoes and return them to the pot while they're still steaming hot. Mash to your preferred texture, then pour in the warm truffle milk mixture. Stir until creamy and well combined.

4. Season to taste

Add salt and pepper as needed. If you like a softer, creamier mash, add an extra splash of warm plant milk.

5. Serve

Transfer to a serving dish with an extra helping of UMYUM Truffle Butter on top. Rich, aromatic, and ready to give your holiday table a hearty, elevated guest appeal.

1. Make the buttermilk

Mix soy milk and apple cider vinegar together in a bowl. Let it sit for 2–3 minutes until it curdles slightly.

2. Preheat your oven

Heat oven to 375°F (190°C). Line or butter a large baking sheet.

3. Combine the dry ingredients

In a big bowl, sift together flour, baking powder, baking soda, and salt.

4. Work in the butter

Add the cold, cubed UMYUM Herb Butter. Using your fingertips, work it into the flour until it looks like a coarse meal with visible butter bits throughout. Bring the dough together: Pour in ¾ cup of the buttermilk and mix gently - just until it folds together. Add a splash more buttermilk if needed, but don't overwork it.

5. Roll & cut

Roll the dough out to about ½ inch thick for regular biscuits or ¾ inch if you want them tall and fluffy. Cut into rounds or squares and transfer to your baking sheet.

6. Brush the tops

Give each biscuit a light brush with the remaining buttermilk.

7. Bake them up

Bake for 13–15 minutes, until they're golden and beautifully puffed.

8. Finish with butter

As soon as they come out of the oven, brush the tops with some extra melted UMYUM Herb Butter for that extra layer of deliciousness.

9. Serve them up

Great when warm. Perfect with gravy, alongside soups, or as part of your holiday table.

1. Toast the hazelnuts

In a dry pan over medium heat, toast the hazelnuts until fragrant and lightly golden, about 3-4 minutes. Roughly chop and set aside.

2. Char the broccolini

Heat a cast iron pan over medium-high heat. Add olive oil, then add the broccolini in a single layer. Season with salt and pepper. Let it cook without moving for 2-3 minutes to get a good char, then toss and cook for another 3-4 minutes until tender with charred edges.

3. Assemble

Transfer the charred broccolini to a serving plate. Scatter the toasted hazelnuts and pomegranate seeds over the top. Crumble the UMYUM Za'atar Soft Cheese over everything. Drizzle with olive oil and Hot Hunnie.

4. Finish and serve

Add fresh herbs if you like. Vibrant, crunchy, creamy, with a touch of heat—this side dish comes together quickly but looks like you put in real effort.

1. Soak the fruit

Mix the raisins, sultanas and dark cherries together in rum or brandy. Cover and let them soak - overnight is best, but an hour works if you're short on time.

2. Make the dough

In a large bowl, stir together the flour, yeast, salt, sugar, cinnamon, cardamom, and nutmeg. Add the citrus zest and warm soy milk, then mix into a rough dough. Knead until it’s worked together and feels smooth.

3. Work in the butter

Knead in the softened UMYUM Classic Butter a little at a time until it's fully incorporated. Keep kneading until the dough is smooth, soft, and elastic.

4. Let it rise

Place the dough in an oiled bowl, cover, and let it rise until doubled in size - about 1½ to 2 hours.

5. Add the fruit and shape

Knead in your soaked fruit and chopped almonds. Divide the dough in half. Roll each half into a long rectangle, add a rope of marzipan down the center, and roll into a log. Stretch each log to about 24 inches.

6. Create the wreath

Cross the two logs in the middle, twist them together, then shape into a wreath. Pinch the ends together to seal.

7. Second rise

Place on a parchment-lined baking sheet, cover, and let rise until puffy - about 1 to 1½ hours.

8. Bake

Preheat your oven to 350°F. Pick off any exposed fruit pieces (if you leave them they'll burn), then bake for 45 minutes. If it's browning too quickly, tent it with foil.

9. Finish with butter

While it's still warm, brush with melted UMYUM Classic Butter. Transfer to a cooling rack and let it cool completely.

10. Dust and serve

Give it a generous dusting of icing sugar before serving. Great for holiday mornings with coffee, gifting to friends, or having quick access to something sweet and festive to snack on.

1. Blanch the beans

Bring a pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until bright green and just tender. Drain well.

2. Toss with garlic butter

While the beans are still hot, add the UMYUM Garlic Butter and toss until the butter melts and coats all the beans.

3. Season and serve

Finish with a generous pinch of Maldon salt and a crack of black pepper. Simple, vibrant, and the kind of side dish that works with just about anything on your holiday table.

1. Prep the loaf

Preheat your oven to 400°F (205°C). Place the bread on a cutting board and cut down into it at 1-inch intervals, making sure not to cut all the way through—leave the bottom intact so the loaf stays together.

2. Smear the butter

Generously spread the softened UMYUM Garlic Butter between each cut section, getting it right into each gap.

3. Wrap and bake

Wrap the loaf in foil and place on a baking sheet. Bake for 10 minutes to warm through and melt the butter. Unwrap and bake for another 3-5 minutes until the top is golden and crispy. Broil for 1 minute at the end if you want extra color.

4. Finish and serve

Sprinkle with fresh parsley and a crack of salt. Pull apart and serve warm—perfect alongside pasta, soups, or just on its own when you need something comforting and crowd-pleasing.

1. Prep Note

Dice everything small—the texture is much better with a smaller dice and less chunky pieces throughout.

2. Make the flax eggs

Mix ground flaxseed with water and let sit for 5 minutes until thick and gel-like. Stir in 2 tbsp melted UMYUM Classic Butter.

3. Cook the quinoa

Rinse quinoa well. Simmer in salted water until fluffy. Drain and set aside.

4. Roast the squash

Toss diced squash with olive oil, salt, and pepper. Roast at 400°F (205°C) for 20–25 minutes, until soft and caramelized.

5. Sauté the aromatics

Heat olive oil in a large pan. Add onion and celery and cook for 8–10 minutes until soft. Add mushrooms, paprika, oregano, and rosemary. Cook until mushrooms release their moisture and reduce down.

6. Add chestnuts & apricots

Stir in chopped chestnuts and apricots. Cook for 2–3 minutes.

7. Combine everything

In a large bowl, mix the roasted squash, cooked quinoa, sautéed veg mixture, breadcrumbs, lemon zest, and chopped nuts.

8. Bind the mixture

Add 50g melted UMYUM Classic Butter and the flax egg mixture. Season generously with salt and pepper. Mix until it holds together like a thick stuffing.

9. Fill the loaf tin

Line a loaf pan with parchment. Pack in the nut roast mixture firmly, smoothing the top.

10. Bake

Bake at 375°F (190°C) for 45–55 minutes, until golden on top and firm in the center.

11. Start the sauce

When there's 30 minutes left on the roast, make the spiced tomato sauce. Place a roasting tray on the hob over medium-low heat. Prick the chili and add to the tray with a glug of olive oil and the cinnamon stick.

12. Add the aromatics

Peel and finely slice the garlic. Peel and slice the onion into 8 wedges. Then add to the tray. Put in most of the thyme leaves, saving a few sprigs aside.

13. Simmer the sauce

Pour in the plum tomatoes and one tin's worth of water. Stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar. Bring to a boil, then reduce heat and simmer for about 20 minutes until thickened.

14. Finish the sauce

Take the chili out, halve and deseed it, then chop and return to the tray. Loosen with a splash of water if needed. Pick out the cinnamon stick.

15. Rest & serve

Let the roast cool for 10 minutes before slicing - this helps it hold its shape. Serve with the spiced tomato sauce on the side.

1. Prep the phyllo

Preheat your oven to 350°F (180°C). Working quickly so the phyllo doesn't dry out, stack phyllo sheets two at a time and scrunch them into loose accordion folds. Arrange the folded phyllo across a parchment-lined baking tray.

2. Brush with butter

Drizzle the melted UMYUM Classic Butter over the phyllo, making sure to brush the tips as well so everything bakes up golden and crisp.

3. Add the cheese and pear

Slice the Monroe and cut the pear into thin sheets. Tuck the slices throughout the folds of the phyllo—alternate between pear and Monroe so they're evenly distributed.

4. Add the jam

Depending on your jam's consistency, either thin it slightly with a tablespoon of water or dollop it straight on top of the pastry. Sprinkle with fresh thyme leaves.

5. Bake it golden

Bake for 40 minutes, or until the phyllo is deeply golden and crisp, and the cheese is melted and bubbling.

6. Serve

Let it cool on the tray for a few minutes, then top with fresh arugula. Savory, sweet, crispy, with melted Monroe throughout—great as an appetizer or a light main for holiday gatherings.

1. Get the oven hot

Preheat to 425°F (220°C). Place your roasting pan with oil in the oven. You want that oil really hot and shimmering when the potatoes go in.

2. Parboil the potatoes

Put your cut potatoes in a large pot of cold, heavily salted water. Bring to a boil, then lower the heat slightly and simmer for about 8-10 minutes. The edges should be starting to soften and a knife should slide through easily, but they shouldn't be falling apart

3. Steam dry and fluff

Drain the potatoes thoroughly in a colander. Set the colander back over the empty pot (or cover with a clean tea towel) and leave them to steam dry for about 10 minutes—this step is crucial for getting them crispy. Then, holding the colander lid on firmly, give them a good vigorous shake to roughen up their surfaces and create that fluffy, starchy exterior.

4. Into the hot oil

Carefully take the hot roasting pan out of the oven. Gently add the roughened potatoes to the sizzling oil. Toss them quickly so they're well-coated and spread in a single layer—don't overcrowd the pan or they won't crisp up properly.

5. Roast until golden

Return the pan to the oven and roast for about 50-60 minutes, until they're deeply golden brown and crispy. Turn them once or twice during cooking for even browning.

6. Finish with butter and salt

Remove the potatoes from the oven and transfer to a serving dish. While they're still piping hot, dollop UMYUM Garlic Butter so it melts right into them. Sprinkle generously with Maldon sea salt flakes and black pepper. Serve straight away for maximum crunch.

1. Prep the spinach

Thaw frozen spinach and give it a good squeeze to remove excess water—use a clean kitchen towel or cheesecloth to really get it dry.

2. Sauté the aromatics

Warm the UMYUM Classic Butter in a large pan over medium heat. Add the green onions and let them soften for about 2–3 minutes until fragrant.

3. Blend it together

Transfer those buttery green onions to your blender. Add the spinach, UMYUM Za'atar Soft Cheese, lemon zest, salt, pepper, and nutmeg. Pulse until everything mixes together. You want it creamy but with texture still there.

4. Warm it up

Pour the mixture back into your pan and gently simmer on low heat for a minute or two, stirring now and then.

5. Bring it to the table

This is a side dish that makes your holiday spread feel a little more special - creamy, flavorful, and ready in minutes.

1. Roast the yam bases

Preheat your oven to 400°F (205°C). Toss the yam rounds with olive oil, salt, and pepper. Roast for 18–20 minutes, flipping halfway through, until they're soft inside with lightly caramelized, golden edges.

2. Make the pesto

While the yams roast…add basil, olive oil, pine nuts, pepper, and salt in your blender. Pulse until you get a coarse, textured pesto - not too smooth.

3. Assemble the canapés

Spoon a small amount of pesto onto each roasted yam round.

4. Finish with cheese!

Crumble the UMYUM Za'atar Soft Cheese over the top of each bite. Add a sprinkle of fresh herbs.

5. Serve them up

These little bites work beautifully at room temperature. Great for when you want a classy canape that is created and plated in less than thirty minutes!

1. Prep the tofu

Press the tofu to remove excess water, then cut into cubes. Toss in cornstarch, shaking off any extra so they're lightly coated.

2. Mix the soy sauces

In a small bowl, whisk together the sweet, dark, and light soy sauces with the black pepper.

3. Crisp the tofu

Heat the olive oil in a non-stick pan over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides. Remove and set aside.

4. Build the flavor

In the same pan, add the shallots, garlic, and grated ginger. Sauté until fragrant and softened.

5. Add butter & sauce

Melt in the UMYUM Classic Butter, then pour in the soy mixture. Stir until everything comes together.

6. Coat the tofu

Return the crispy tofu to the pan and toss until each piece is glossy and coated in sauce.

6. Finish and serve

Transfer to a dish and top with sliced scallions and red chili. Hot, crispy, packed with umami—this is tofu done right.