The celebrated chef and food writer shares three festive recipes sure to shake up your Christmas table.

Tess Prince is an Ibiza-based private chef, restaurant consultant and award-winning food writer who is passionate about nurturing the body and soul through her brand,&nbsp;<a href="https://www.instagram.com/lovefoodibiza/" target="_blank" rel="noopener">Love Food Ibiza</a>. She has lived on the island for eight years and has forged close relationships with Ibiza&rsquo;s finest artisans and organic farmers, ensuring she uses only the very best of the island&rsquo;s natural produce. Tess has teamed up with L&rsquo;OFFICIEL IBIZA to create three subtly festive, plant-based recipes to cook and share this Christmas.

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 Lebanese flatbread with smoked salmon, herb cream cheese, clementine pickled pink onions, capers and nasturtium leaves.&nbsp;
 <blockquote>
 I do like classic smoked salmon blinis during the festive season, but this is a triumphant twist. It makes a great starter or a knockout Christmas breakfast or brunch idea that&rsquo;s perfect for sharing.
 </blockquote>
 Ingredients
 <ul>
 <li>300g strong bread flour, plus extra for dusting</li>
 <li></li>
 <li>1 teaspoon sugar</li>
 <li></li>
 <li>1 teaspoon sea salt flakes</li>
 <li></li>
 <li>7g sachet fast-action dried yeast</li>
 <li></li>
 <li>1 tablespoon natural yogurt</li>
 <li></li>
 <li>olive oil</li>
 </ul>
 For the flatbread topping&nbsp;
 <ul>
 <li>&frac12; red onion, finely sliced</li>
 <li>Juice 1 clementine</li>
 <li>1 tablespoon white vinegar&nbsp;</li>
 <li>200g soft cheese</li>
 <li>100ml soured cream</li>
 <li>2 tablespoon chopped mint</li>
 <li>2 tablespoon chopped dill</li>
 <li>Juice 1/2 lemon&nbsp;</li>
 <li>200g smoked salmon</li>
 <li>a handful capers</li>
 <li>a handful nasturtium leaves (or rocket)</li>
 </ul>
 </div>
 </div>
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 Method
 <ol>
 <li aria-level="1" style="text-align: justify;">First make the pink onions, combine with juice, vinegar, and salt in a container. Shake vigorously for about 10 seconds. Refrigerate for at least 2 hours</li>
 <li aria-level="1" style="text-align: justify;">Now make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yogurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip out onto a lightly floured worksurface and knead for 8-10 minutes until smooth. Put the dough into a bowl, cover and leave it to rise for 1 hour or until it has doubled in size.</li>
 <li aria-level="1" style="text-align: justify;">Heat the oven t 200C. Tip the dough out onto a worksurface, then roll into a 25cm x 35cm rectangle. Put on a large baking sheet. Brush all over with olive oil and bake for 15-20 minutes or until puffed and golden. Cool on a rack.</li>
 <li aria-level="1" style="text-align: justify;">Mix together the soft cheese, soured cream, herbs and lemon juice, then season with a little salt and plenty of black pepper.&nbsp;</li>
 <li aria-level="1" style="text-align: justify;">When the bread has cooled to just-warm, spread the cheese mix all over it. Drape the salmon on top and scatter with red onion, capers and nasturtium or rocket.</li>
 </ol>
 </div>
 </div>
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<ul></ul>

Creamy Brussel&nbsp;sprout,&nbsp;Ibiza Almond and Smoked Manchego Soup
<blockquote>
 Even if you&rsquo;re not such a huge fan of sprouts, I&rsquo;m confident you will like this recipe. Much like its cruciferous cousin the cauliflower, sprouts and almonds turn beautiful creamy without any need for cream. The smoked manchego is a dream and for an unexpected treat you can add a decadent drizzle of black truffle oil. The little flowers on top are edible Bermuda buttercups, which are part of the sorrel family and&nbsp; growing wild all over Ibiza at the moment.
</blockquote>
Ingredients
<ul>
 <li>1 tablespoon olive oil&nbsp;</li>
 <li>1 onion, chopped</li>
 <li>400g Brussel sprouts</li>
 <li>80g almonds (soaked in water overnight)&nbsp;</li>
 <li>2 garlic cloves, crushed</li>
 <li>750ml vegetable stock</li>
 <li>100g smoked Manchego, grated&nbsp;</li>
 <li>(Suggested garnish of buttercups and truffle oil)&nbsp;</li>
</ul>
Method
<ol>
 <li style="text-align: justify;">Cook the sprouts in boiling salted water for 8-10 mins until soft and tender.</li>
 <li style="text-align: justify;">Heat oil in pan saut&eacute; the onion until soft, add garlic, then the cooked sprouts. Pour in almonds and stock then bring to boil 5 minutes.</li>
 <li style="text-align: justify;">Pur&eacute;e the soup until smooth and creamy. Stir the smoked cheese until the cheese has melted. Serve with drizzle of truffle oil, a scattering of cheese and some sprout leaves.&nbsp;</li>
</ol>
<ol></ol>

Ibiza Lemon Almond Lemon Thyme Cake
<blockquote>
 Being citrus season here in Ibiza this beautiful zesty cake makes a fantastic alternative to a Christmas pudding. It&rsquo;s reminiscent of a classic lemon drizzle cake but naturally gluten-free and with the lovely graininess of an Italian polenta cake. If you were to imagine what lemon curd would taste like in cake form, this would be it!
</blockquote>
Ingredients
<ul>
 <li>140g butter (or vegan butter) softened</li>
 <li>2 lemons</li>
 <li>Zest of 1 lemon&nbsp;</li>
 <li>3 eggs</li>
 <li>200g caster sugar</li>
 <li>200g ground almonds</li>
 <li>175g polenta or fine cornmeal</li>
 <li>1 teaspoon baking powder</li>
 <li>1 tablespoon lemon thyme&nbsp;</li>
</ul>
For the syrup&nbsp;
<ul>
 <li>juice of 1 and half lemons</li>
 <li>50g sugar</li>
</ul>
Method
<ol>
 <li aria-level="1" style="text-align: justify;">Line a 23cm cake tin with baking paper, heat oven 160C. Put 2 lemons in a saucepan cover with water boil then simmer for 1 hour until the lemons are really soft.</li>
 <li aria-level="1" style="text-align: justify;">When cool, halve the lemons,&nbsp;remove the pips and then blitz in a food processor to a smooth pur&eacute;e.&nbsp;</li>
 <li aria-level="1" style="text-align: justify;">Now add all the other ingredients and mix again until you have a batter.&nbsp;</li>
 <li aria-level="1" style="text-align: justify;">Scrape into the cake tin and bake for 40-50 mins until golden. Prick the cake with a toothpick, pour the syrup over the cake and leave in the tin to cool</li>
</ol>
<ol></ol>

Tess Prince: three twist-on-a-classic Ibiza Christmas recipes

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