Are you afraid of challenges or you’re not Einstein in the kitchen? Don’t worry! We have for you a detailed recipes how to create the best Christmas dish you won’t stop wanting more. Innovative Christmas recipes are must when celebrating this time of a year. It can’t be fun eating the same delicacies again and again each year. Get inspired by Bonder & Co’s top chef Carlota Bonder, an ex su-chef of Jamie Oliver, Alberto Chicote, one of the Spain’s best Michelin Star chefs, and Gordon Ramsay, a world famous TV chef.

Carlota Bonder's Special Christmas Recipes!


Firstly, as we are in that holiday mood, we’ve asked Ms. Bonder few Christmas-related questions:


What do you love the most about Christmas?

I simply love the Christmas decorations and the overall harmony when our whole family is together having a wonderful festive time!

What do you think are the musts on Christmas table?

Home-made foie sauce, slow-roasted lamb with soufflé potatoes and ginger biscuits plus panettone. And super important: music, lots of candles and lots of decor!

What do you recommend as snacks for a Christmas party?

Definitely some fresh foie with hot bread and a nice jam. Then of course lots of prawns and nice local fish.

Favorite Christmas food tradition?

I love my mum’s traditional food. She cooks absolutely amazing, so I’d say mum’s yummy creations.

What are your special recipes you are about to show us??

As I’ve mentioned my favorites, I’ll teach you how to cook that tender slow-roasted lamb on chilli relish with delicious creamy soufflé potatoes!


Slow-roasted lamb shoulder with chilli relish and sweet soufflé potatoes

Serves 4-6

Carlota Bonder's Special Christmas Recipes!Carlota Bonder's Special Christmas Recipes!


1½kg lamb shoulder on the bone

1 handful fresh sage leaves

1 whole head garlic, sliced in half horizontally

3 tbsp olive oil

2 sprigs rosemary

For the chilli relish:

6 large red chillies, seeded and diced

1 garlic clove, crushed

2 tbsp finely chopped flat-leaf parsley

120ml extra-virgin olive oil

For the sweet soufflé potatoes:

3 pounds large sweet potatoes

6 tablespoons unsalted butter, softened

1/2 cup heavy cream

1/2 cup shredded Gruyère cheese

2 tablespoons light brown sugar

1 teaspoon chopped thyme

Salt and freshly ground pepper

3 large eggs


Preheat the oven to approximately 160C. Season the lamb with salt and pepper, then place the lamb, garlic and sage in a baking dish. Add 250ml of water, cover with foil and roast for 2½ hours. Don’t forget to check the lamb from time to time while cooking (if it evaporates, you may need to add more water). After about 2 ½ hours, uncover the lamb, increase the oven to 220C and roast it for a further 20 minutes to brown. Stop when the meat is tender and falling off the bone.

Meanwhile, make the chilli relish: place the chillies, garlic and parsley  in a bowl and stir to combine. Over a medium-high heat heat the oil in a small saucepan and when hot, pour over the chilli mix. Leave for a few minutes for the flavors to develop. Season with salt and pepper.

Preheat the oven to 160C and bake the potatoes for 1 ½  hours, or until tender. Raise the oven temperature to 220C. Peel them as soon as they are cool enough to handle and place them to a bowl. Use an electric mixer and beat the potatoes with the butter until smooth. Beat in the cream, Gruyère, brown sugar and thyme; season with salt and pepper. Beat in the eggs one at a time, mixing it well after each addition. Put the sweet potato puree to a buttered 8-by-11-inch baking dish and bake for 15 min. Reduce the oven temperature to 200C and bake for further 30 minutes, until they’re lightly puffed and browned. Before serving, let the sweet potato soufflé rest for 10 min.

Serve the lamb and potatoes with the chilli relish on the side.


Bon appetit and Merry Christmas!



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