Five festive recipes: Belfast Cookery School partners with Favourit to elevate holiday feasts with top herbs and spices

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To celebrate this new collaboration and the festive season, Favourit and Belfast Cookery School have teamed up to create five festive recipes, led by renowned chef Ian Hunter, that are sure to delight families and dinner guests

Belfast Cookery School has announced an exciting partnership with Favourit, Northern Ireland’s oldest and most trusted producer of herbs and spices.

With a rich history dating back to 1915, Favourit has been a staple in Irish kitchens for over a century, known for its uncompromising quality and wide range of seasonings that elevate home-cooked meals.

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The family-run business, founded by William Moss, has always been committed to sourcing only the finest herbs and spices from around the world, importing them directly to Belfast. Today, Favourit remains a household name, offering a diverse selection of over 40 herbs, spices, and seasonings, which continue to inspire both amateur and professional chefs.

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Laimis Minelga, marketing executive at Favourit, expressed excitement about the partnership: “As Ireland’s oldest supplier of herbs, spices, and seasonings, we are committed to uncompromising quality which has made us a trusted name when it comes to elevating home cooked meals.”

Belfast Cookery School has announced that Favourit is their official herbs and spices partner and to celebrate this news, and the arrival of the festive season, they have created mouthwatering recipes to share with loved ones.

Laimis, continued: “We have over 40 herbs, spices and seasonings available in retail jars and the range is ever-growing. The variety of flavours available to home cooks allows Favourit to show up in every meal creating memorable mouthfuls every time – we’re a cook’s best friend.

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Favourit Christmas...chef Ian Hunter is pictured with Scott McIlroy, account manager, Favourit and Laimis Minelga, marketing executive, FavouritFavourit Christmas...chef Ian Hunter is pictured with Scott McIlroy, account manager, Favourit and Laimis Minelga, marketing executive, Favourit
Favourit Christmas...chef Ian Hunter is pictured with Scott McIlroy, account manager, Favourit and Laimis Minelga, marketing executive, Favourit

“We joined forces with one of Ireland’s top cooking institutions, Belfast Cookery School, led by the incredible chef, Ian Hunter. Together, we are committed to inspiring both amateur and professional chefs to explore new flavours, techniques, and recipes all year long.”

To celebrate this new collaboration and the festive season, Favourit and Belfast Cookery School have teamed up to create five festive recipes that are sure to delight families and dinner guests. Led by renowned chef Ian Hunter, the recipes feature Favourit’s premium range of herbs and spices, from Italian Herb Seasoning to Ground Cinnamon, Parsley, and Garlic Granules.

Chef Ian Hunter shared his enthusiasm: “We’re thrilled to have Favourit as our official herbs and spices partner. Their wide variety of seasonings elevates every dish, whether you’re cooking a juicy turkey, a glazed ham, or a decadent Christmas pudding. We’ve intentionally selected classic Christmas recipes that are infused with the magic of Favourit’s herbs and spices—perfect for creating a truly memorable holiday feast.”

The festive recipes include crowd-pleasers like roast potatoes, stuffing, Brussels sprouts, and a delicious Christmas pudding, each enhanced with Favourit’s signature flavours. Additionally, a warming mulled wine recipe from Favourit’s archives is included to get the holiday festivities started right.

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Laimis added: “In partnership with our distribution team at GM Marketing, we’re excited to share our herbs, spices, and seasonings across Northern Ireland this December and beyond, helping cooks everywhere create unforgettable meals.”

Favourit mulled wine recipe

X1 (750ml) bottle of red wine

1.5 Fresh large orange

3 Favourit cinnamon sticks (or whisk in 2 teaspoons of Favourit ground

cinnamon)

8 Whole Favourit Cloves

2 Star Anise

4 cardamom pods

3-4 tbsp of honey (adapt to taste)

50ml of Brandy or Cognac

Method

1. Combine ingredients. Add wine, brandy, orange slices, cloves, cinnamon, star anise, cardamom pods and 3 tablespoons of honey to a

large saucepan. Stir briefly to combine.

2. Simmer. Cook the mulled wine on medium-high heat until it just reaches a simmer. (Avoid letting it bubble — you don’t want to boil off the

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alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.

3. Strain. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise. Give the mulled wine a taste, and stir in extra honey if needed.

4. Serve. Serve warm, topped with your favorite garnishes.

Simple Italian Herb Roasted Potatoes

The beauty of this recipe is in its simplicity. One bowl, one baking sheet, a few Favourit herbs and spices, and then BAM! A wonderful side dish for dinner that looks elegant and tastes fantastic. The easier, the better!

Equipment - roasting tray

Red potatoes, diced into one-inch dice

Favourit Italian Herb Seasoning

Favourit Parsley

Favourit Garlic Granules

Favourit Coarse Black Pepper

Salt

Olive Oil

Method:

Place the diced potatoes into a large bowl. Cover with olive oil and mix well to ensure the potatoes are well covered with the oil Season the potatoes with your Favourit herbs and spices

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Place in the roasting tray and cook for 45 minutes at 275 celsius

Brussel Sprouts with bacon, smoked paprika and sage

100g Brussel sprouts clean and cut in half

50g streaky bacon cut into 2cm stripes

20g Goose fat

10g Favourit Sage

20g Favourit Smoked Paprika

Method:

Blanch the brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, add smoked paprika and sage, cook for another minute and serve.

Sage and Onion Stuffing

500g Fresh bread crumbs

100g butter melted

20g Favourit Onion Powder

40g Favourit Garlic salt

40g Favourit Sage

40g Favourit Thyme

Method:

Break up the bread and place in a blender, pulse the bread until you have achieved breadcrumb consistency

Melt the butter in a pot large enough to hold all the bread crumb. Cook the bread continually stirring until the bread starts to brown

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Add all the Favourit herbs and cook for a further 2 minutes. Adjust seasoning and serve.

Christmas Pudding

Ingredients

150g Sultanas

150g currants

150g prunes

175ml brandy

100g plain flour

125g bread crumbs

150g suet

150g brown sugar

15g Favourit Ground cinnamon

Favourit Ground Nutmeg

Favourit 1tsp baking powder

Zest of 1 lemon

3 large eggs

Method:

Steep the fruit in the brandy for 1 day. Add the fruit to all the remaining ingredients and mix well in a large bowl. Transfer to a buttered pudding bowl. Wrap well. Place in a pan of hot water and steam for 5 hours. Cool thoroughly in the water before removing

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