A New Year's Eve dinner menu Bake Off cooks – recipes
New Year's Recipes for Dinner

Dinner menu by Great British Bake Off cooks

A New Year’s Eve dinner menu by Great British Bake Off – recipes

You do not know what to prepare for the holidays for your family? We have a recipes for you! Here we go to cook!

Four stars of 2021’s Bake Off cook up a celebration meal: camembert pithiviers, duck leg with clementines, miso-glazed green beans and chocolate orange tart

This starter wraps the most festive of foods, the cheeseboard, in buttery, flaky, puff pastry – and they’re much easier than their fancy title suggests. Find the tangiest camembert you can, to pair perfectly with the tart, sweet cranberry and the candied walnuts’ crunch. This dish works well as a main, too – just make the pastry discs or around big enough to fit a wheel of camembert and double down on the walnuts and cranberry sauce.



Prep 12 min + chilling
Cook 1 hr 20 min
Serves 6

2 x 550g shop-bought puff pastry blocks (or make your own), chilled
550g camembert, cut into 1-2cm cubes
3 eggs, beaten with a pinch of salt

Step 2

For the cranberry sauce
120g caster sugar
220g cranberries
Zest of 1 orange
A splash of port

Step 3

For the candied walnuts
150g walnuts
50g granulated sugar
1 tbsp unsalted butter

First, make the cranberry sauce. Heat the sugar in a saucepan over a medium heat, swirling from time to time but not stirring, until it becomes a golden caramel.

Heat all the candied walnut ingredients in a pan over a medium heat, stirring occasionally to keep it from catching. When the sugar starts to melt, stir constantly until the nuts are coated in
caramel, then transfer to a sheet of greaseproof paper.

– To assemble, roll out the pastry on a lightly floured surface to about 3mm thick . Using a small plate or cookie cutter, stamp out six 10cm discs and six 14cm discs, and transfer to the fridge while you work.


Take a 10cm disc, crumble some walnuts into the centre, then top with a small mound of cheese and a teaspoon of cranberry sauce. Brush the edges with water, put a 14cm disc on top and press firmly around the edges with a fork to seal, avoiding trapping any air bubbles inside. Trim the edges to neaten. Repeat to make six pithiviers, then chill in the fridge for at least an hour.

Brush the pastry with the beaten egg, then pierce the centre of each pithivier. Score the tops with the back of a knife, marking lines in a spiral from the centre outwards. Bake at 200C (180C fan)/gas 6 until the pastry is golden brown – about 20 minutes. Serve hot.


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